Pumpkin Cheesecake + Pumpkin Muffins

It's pumpkin time, and I couldn't be happier.

So obviously I am going to go crazy with pumpkin recipes over the next few weeks, brace yourselves.

My uncle Kevin was down recently from NYC, and that was awesome. Basically tasted my recipes and gave me graphic design advice/pointers. Love you uncle Kenny!

So the first recipe I tackled was a pumpkin cheezecake. I wanted to try some different experiments and see what I wanted to make on Thanksgiving.

Pumpkin Cheezecake with Ginger Snap Crust Topped with Candied Pecans

Crust:  
1 1/4 cups of finely ground GF gingersnaps {got mine at HEB}
3 tablespoons sugar
3 tablespoons melted coconut oil
1 tablespoon plain almond milk.

Preheat oven to 350
Crush or grind up gingersnaps and mix in sugar, coconut oil, and almond milk.

Spread across a 9" dish and smash it down.

Bake in oven for about 10-12 minutes, then set aside.

Filling:
1 3/4 cups canned pumpkin puree 

1/2 cup whole unroasted cashews soaked in water for about 30min-1hr (or macadamia nuts)
1/4 cup mashed banana (about half of 1 medium-sized banana)
1 12 to 14 oz package silken tofu, drained
1/2 cup maple syrup
1/3 cup coconut sugar (or brown sugar)
3 tablespoons coconut oil, at room temperature
2 tablespoons arrowroot powder (or cornstarch)
2 tablespoons fresh lemon juice
2 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest
1/4 teaspoon sea salt 3/4 teaspoons ground cinnamon
1/4 teaspoons ground ginger
1/4 teaspoon ground nutmeg

Blend everything together and pour onto the crust.

Bake in the oven for 20 minutes, then add topping and bake for another 20 minutes.

Topping:
1/3 cup coconut sugar (or brown sugar)
1 tablespoon coconut oil 1 cup pecans, roughly chopped

Pinch of salt

Chop pecans, then mix with coconut sugar, coconut oil and salt 

After the baking the filling for 20 minutes, spread across the top and put back in the oven for another 2o minutes.

After you take it out of the oven, you have the option to eat it warm, or perhaps put it in the refrigerator and eat it cold. I actually had a few people say that I should have served it cold since cheesecake is normally a cold dessert. So I'm going to try that next time!

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Because I was on a pumpkin frenzy, I didn't just stop there.

Pumpkin Chocolate Chip Muffins 

1 cup plus 2 tablespoons Bob's Red Mill gluten-free all purpose flour {definitely the best brand}
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice {if you don't have this, just omit}
1/2 teaspoon allspice
1/2  teaspoon nutmeg
1/2 teaspoon ground cloves

3/4 cup granulated sugar
1/4 cup coconut sugar {or brown sugar}
3/4 cup canned pure pumpkin puree {not pumpkin pie filling. Just plain pumpkin}
1/3 cup coconut oil {melted}
1/4 cup unsweetened vanilla almond milk {other milks may be substituted including coconut, soy, hemp}
2 tablespoons applesauce
1 tablespoon vanilla extract
1 cup mini semi-sweet chocolate chips {I buy this brand. If it's not in the baking aisle, it's in the gluten-free section.} 

Preheat the oven to 400 degrees

Mix the dry ingredients, and in a separate bowl, mix the wet ingredients.

Pour the wet ingredients into the dry ingredients and mix.

Mix in the chocolate chips.

Spoon the mixture into muffin liners {or if you don't have any, lightly oil the actual muffin tin}

Bake for 18-20 minutes.

Then go crazy and eat them all by yourself. (;

{Sorry I don't have a picture...they got inhaled by my family all too quickly. but if you click on the link in the title, you can see the pictures in the original blog.}

Let me know if you try either of these recipes.

Also for a thanksgiving blog, would y'all be interested in me tackling more unique festive recipes, or should i vegan-ify some traditional thanksgiving treats?

Independence Week Round-up: Brownie Kabobs & Cheezecake

The Fourth of July holiday time was too busy for me to blog, so I will sum it up in one post. The holiday was expanded into an entire week for my family which was a lot of fun. 

My family and I drove down to my grandma's house for our family get-together on the 3rd, and I brought a couple dishes along with me. (Usually to make sure that I get to eat desert also :D)

Black Bean Brownie Kabobs

For the brownies (adopted from chocolatecoveredkatie.com):

2 15oz cans of black beans (no ingredients added)
4 tbsp. cocoa powder (no sugar added)
1 cup of dry oats (quick oats work the best, but old fashion is fine as well)
2/3 cup of agave nectar or maple syrup
4 tbsp of coconut sugar (or just add more agave/syrup)
1/4 cup of coconut oil
1/4 cup of applesauce (no sugar added)
1/2 tsp salt
1 tbsp + 1 tsp vanilla extract
1 tsp baking powder
1 cup + 1/3 cup of dairy free chocolate chips (not optional!)

Icing:
Vegan cream cheese
lemon juice
maple syrup
powdered sugar

For the kabobs:
Kabob sticks
Strawberries
Blueberries

Method:

Preheat the oven to 350 degrees.
Blend all the ingredients except the chocolate chips into a blender or food processor. Then stir in the chocolate chips in with a spoon. Place in the oven and bake for about 25 min. When the timer goes off I usually just poke the center with a fork, and if it comes out clean then it's done. Otherwise keep it in for about 2-3 minutes longer.

 Once the brownies are done, let them cool off and sit for awhile.

Next, make the icing by adding all the ingredients into a food processor. Pour into a bowl and put it in the fridge until it thickens.

Once the icing has thickened, I spread it on each brownie piece. Then I just began loading each kabob! 

They were a big hit with the kids! (And adults too)

 

 

That night I had also made another desert, which was a raw vegan "cheesecake."

Star-Spangled Cheezecake (adopted from keyingredient.com)

What you need:

2 cups macadamia nuts

1 1/2 cups cashews

1/2 cup pitted dates

1/4 cup shredded coconut

6 tbsp melted coconut oil

1/4 cup lime juice

1/3 cup agave nectar or maple syrup

1 tbsp vanilla extract

6 tbsp water

berries for decoration

Method:

Soak the macadamia nuts and cashews in water overnight or at least 5 hours. (Pain in the butt, I know.)

Blend the macadamia nuts and dates in a food processor until it becomes crumb-like.

Sprinkle the shredded coconut flakes onto about an 8-inch dish.

Dump the macadamia mixture onto the dish and smash down with your fingers until it's evenly dispersed.

 Next, drain the cashews and put in the food processor/blender along with the coconut oil, agave/syrup, lime juice, and vanilla extract until it becomes creamy. Add the water to help.

Pour the mixture over the crust, spreading evenly.

Freeze for at least 2 hours.

Once frozen, add the berries and you're good to go!

*Serve immediately. It melts quickly!

I also made this same dish for Mother's Day, and it was a big hit! However, I think I will keep experimenting with difference raw cheesecake recipes until I find the perfect one.

 

Other meals from the week: