Wednesday, November 21, 2012

Dairy-Free Pumpkin Pie

Happy Thanksgiving!

It's not Thanksgiving until tomorrow but my boyfriend and I had it a day early, so it was more like Pre-Thanksgiving for us. The reason being that I wont be home for turkey day so I didn't want him to miss out. It was a small one for us, and first. So it was special. :)

I made his and my favorite. Pumpkin Pie! Now he's allergic to dairy so I made him this recipe, that I also made for him 2 years ago. This recipe calls for eggs, but eggs aren't a dairy product. It's an animal byproduct. Which, if your interested you can find out more here

This pie is absolutely delicious! It will make you go back for seconds! If you don't like pumpkin pie, then that's okay cause there's other pies out that like apple. I didn't make my own pie crust for this recipe. I was too busy to actually make one. So I used a frozen pie crust (unbaked) that you can find at your local food stores.

There's so many things that I'm thankful for this year. This piece of pie is one! Happy Holidays!


Dairy-Free, Soy-Free Pumpkin Pie
Makes one 9-inch pie


1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Canned Coconut Milk
1 Unbaked Pie Shell


Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.


Thursday, November 15, 2012

Chocolate Birthday Cake with Whipped Vanilla Frosting

How could I totally forget to write a blog post about this delicious Chocolate Birthday Cake! Well let me get started then!

It was my best friends birthday about a month ago and I asked her what kind of cake she wanted? She said she didn't want a cake. I was like "What?". Everybody deserves a cake for there birthday, right? Plus birthdays give me a great excuse to bake a new cake recipe! So I tried again, and asked her what she wanted instead. Her answer...Banana Bread. I told her no problem, so I made one plus a cake. I very pink cake if I might add. A very pink cake with Whipped Vanilla Frosting (that taste like ice cream!)

 The cake it self is very moist chocolate cake. It's super delicious, together with the frosting makes an awesome combination. I got this cake recipe from Sweetapolita. I used her Chocolate Birthday Cupcakes recipe 3-times the batch. Each batch makes 1 (8-inch round layer).

For the Whipped Vanilla Frosting I used her frosting recipe from her Vanilla Birthday Cake. The frosting is super creamy. Almost taste like ice cream! I'm all for frosting that taste like ice cream! This frosting also pipes really nice. I used Ateco #849 for the top border and Wilton #2D for the bottom border. At the time I didn't have a cake spatula, so I had no choice but to use a butter knife. It would have came out a lot cleaner with an angled spatula. To ahieve pink frosting I used a few drop of AmeriColor Gel Paste in Electric Pink. Don't forget every pink cake needs to be dressed up in sprinkles! Go on, don't be shy...pile tons of it on!

Over all this cake turned out great. It was a huge hit on her birthday. She end up loving it and the Banana Bread!


Chocolate Cake
(make 3-times this recipe for 3, 8-inch round pan)

For Cake Layer
3/4 cup (95 g) all-purpose flour
3/4 cup (150 g) white sugar
1/4 cup (30 g) dark cocoa powder
3/4 teaspoon (3.5 g) baking soda
3/4 teaspoon (3.5 g) baking powder
3/4 teaspoon (3.5 g) cornstarch
1/2 teaspoon (4 g) salt
1/3 cup (80 mL) buttermilk
1/4 cup (60 mL) brewed coffee or espresso, hot
3 tablespoons (45 ml) vegetable oil
1 egg, room temperature, lightly beaten
1-1/2 teaspoons (7.5 mL) pure vanilla extract 


Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.

In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.

In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.

Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.

Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool. 

Source: Sweetapolita

For the Whipped Vanilla Frosting 

2-1/2 cups (5 sticks)(575 grams) unsalted butter, softened and cut into cubes
5-1/4 cups (600 grams) confectioners’ sugar, sifted 
4-1/2 tablespoons (70 mL) milk
1-1/2 tablespoons (23 mL) pure vanilla extract
pinch or two of salt
few drops pink gel colour
pastel sugar pearls, or any other sprinkles for decorating


In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

Add remaining ingredients and mix on low-speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. If you want all of your frosting (for filling and frosting cake) pink, then add a drop of pink gel colour and mix again, adding one drop at a time until desired pink shade is achieved (see notes). If you want just the outside of the cake pink, you will fill the cake layers first, and then colour the remaining frosting pink.

Best used right away (for ideal spreading consistency), but keeps well once frosted. 

Source: Sweetapolita

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