MINI PIES

THE PPK: Pecan Pie is the spot where I got the recipe for the filling for these little treasures. I used a cupcake pan and this pie crust recipe to make them.

Then, I made mini apple pies for a total bust of a dinner party that Sam and I went to and unknowingly were the only people who thought that there should be food at a dinner party/brought anything. And they made fun of my mini vegan apple pies because they were too cool for tiny, precious desserts.

Again, any old apple pie recipe will do, but because these guys are so small, i precook the filling on the stovetop, because the crusts don't take very long to cook. I didn't follow a recipe for the crusts, but I just eyeballed it with some all purpose flour, a little brown sugar, oil, water, and salt. The above recipe is my standard crust guide. If you choose not to do lattice, remember to vent the tops. You can also use dough scraps to decorate the tops with adorable shapes, like hearts. When you fill these guys try to squeeze out a little extra moisture, because they got pretty bubbly and there was some spillover that complicated the baking stone in my oven that I forgot to take out (just kidding I never take it out, ever. it's too heavy).

Crate and Barrel had a whole "mini pie" making section the last time I was there, including some wider/shallower mini-pie pans that I may eventually invest in-- despite the fact that I hate unifunctional kitchen items Because seriously look at this mini pie pan set it is amazing.

MINI PIE!

Vegan Carrot Cake

I can't believe I haven't posted this yet, because I make it all the time. Here it is on Sam's Birthday. I also brought it over on Mother's Day with a crushed pineapple icing. This morning, I made it for brunch, because my parents and a bunch of Sam's friends randomly decided to come over. Sam was making potato pancakes and tofu scramble, but I was worried there wouldn't be enough food. The recipe is adapted from my friend Jolinda at vegetarian.about.com, and I highly recommend her recipes.

Ingredients:
-3 c. all purpose flour
-1 c. almond milk
-1 1/2 t. baking soda
-2 c. carrots, shredded (i usually shred one cup really fine, and grate one cup more coarsely)
-1.5 c. raisins (when we get the ultra-sweet raisins, I use less)
-2 c. water
-3/4 c. sugar
-1/2 t. salt
-1 1/2 t. cinnamon
-1 t. cardamom
-1 t. allspice
-1 t. cloves
If you are missing any of the above spices, vanilla, nutmeg, pretty much anything will make a nice substitute. unless you are out of cinnamon. You can't go without cinnamon.

In a pot on the stovetop, combined the carrots, raisins, water, and spices and simmer for about 15 minutes. Add the sugar and salt and cook for a little longer (maybe 2 minutes). Remove from heat, and allow to cool. I am usually in a hurry, so I usually cool it in the freezer for about 20 minutes stirring Q 5 minutes.

In a separate bowl, combine the flour and baking soda. Mix everything together, including the almond milk, and stir by hand until just mixed.

Bake at 350 for 1 hr in a greased pyrex dish.

NOM.

Caramel Rolls

My sister-in-law made these for easter, they were off the chain. Great for breakfast, brunch, or dessert. Also a great thing to bring to someone's house when you are invited over.

Ingredients:
-2 loaves frozen bread dough (she used Rhodes Bake-N-Serv White Bread)
-1 cup brown sugar
-1/2 cup Earth Balance
-1 large pack vanilla pudding "cook & serve" - NOT INSTANT (Jell-O Brand has polysorbate 60 which isn't vegan, but Dr. Oetker's has a vanilla pudding mix that is vegan)
-2 T. almond milk
-1 t. cinammon
-chopped pecans

To Prepare:
1. Thaw bread until you can cut it / tear it into pieces
2. Cover bottom of 9X13 greased pan with pieces of bread
3. Melt butter and mix in remaining ingredients and pour over bread
4. Let bread rise for about 3 hours (or overnight in the fridge)
5. Bake for 30 minutes at 350. All the goo will sink to the bottom, DON'T PANIC!
6. Once done, flip it over onto a serving tray (carefully!) and top with pecans.