Gooey Cookie Pie for One (Vegan!)

I have a confession to make… I’m boycotting Valentine’s Day. *cue dramatic gasp*

If you’ve been following my blog for a while, you may even recall last Valentine’s Day, when I officially dubbed February 14th  “Violin-tine’s Day.”  (Note to self: Totally making that more of a thing again this year.)

 

 

Now, I know what you’re probably thinking. Sarah, you’re just a crotchety ol’ Scrooge because you’re single on Valentine’s Day. Well, OK, that last part might -technically- be true. In reality though, I’m actually a huge romantic. I’m a total sucker for the cheesiest things! Eating my food and telling me I’m pretty usually does the trick too, though. I’m not difficult to please. (Edit: I can actually be pretty difficult to please. Maybe that’s why I’m single on Valentine’s Day…)

 

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For me though, true romance is unconditional, and there’s something about having a holiday specifically for it that just feels forced. You know wha’m sayin’? I truly believe that showing someone else how much you care should be an all-the-time thing, and needs no occasion. Regardless of how you show it, every day should be like Valentine’s day.

 

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Not to mention, the holiday does kind of put a lot of undue pressure on single folk. I have friends who really dread Valentine’s Day, and THAT makes me sad more than anything. I also get it, because I used to feel the same way.

So that’s why I say, celebrate self-love this Valentine’s Day! Regardless of who you choose to date, marry, etc., only you get to spend your whole life with you. Just like only you get to eat this cookie pie.

 

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Aaaand so, that was my long winded way of explaining why I made you a recipe for one. And it is a reallllly good one. This is the gooiest cookie pie ever, and you’ll never know it’s egg and dairy free.

So I say, make and eat a whole freakin’ cookie pie by yourself this Valentine’s Day (or, any day). Then top it with some dairy-free ice cream, because why the heck not. This cookie pie will be there waiting just for you, because you deserve it. Also, because it’s vegan (and gluten free), that pretty much means it’s healthy by default. Right? Usually wrong. But today, right.

 

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And if you are planning to spend your Valentine’s Day with someone special, you could just as easily double the recipe. Why split a dessert when you can each have your own? Everybody’s happy, and nobody has to fight over who gets to eat what part or who gets the last bite. See? I’m saving relationships everywhere.

 

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Gooey Cookie Pie for One (Vegan)


Description

Because you deserve a dessert all to yourself.


Ingredients

Scale
  • 1/3 cup oat flour
  • 1/8 tsp. kosher salt
  • 2 Tbs. dairy free chocolate chips
  • 1 Tbs. chopped pecans
  • 1/4 cup unsweetened applesauce
  • 1 Tbs. pure maple syrup
  • 1/4 tsp. vanilla extract
  • 1/2 Tbs. melted coconut oil

Instructions

  1. Preheat oven to 350˚F.
  2. Combine flour, salt, pecans, and chocolate chips in a medium bowl.
  3. In a separate bowl, combine applesauce, maple syrup, vanilla, and coconut oil.
  4. Mix wet ingredients into flour mixture.
  5. Grease a wide, shallow ramekin. Pour batter into ramekin and bake for about 15-20 minutes, or until set in the center.
  6. Serve with a small scoop of dairy-free ice cream of your choice, if desired. (And trust me… You desire.)


Nutrition

  • Serving Size: 1

Maple Apple Walnut Cinnamon Rolls

Somebody please stop me from eating all of these immediately.

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I made these last night, and as of the exact moment I began writing this post (12:32 AM) I had already eaten two of them.

Okay, I had eaten three. But I didn’t eat enough dinner last night. ALSO, I hadn’t yet photographed them, so I had to get rid of all the ugly ones. See? It’s ok. I was doing you a favor… Yeahhh.1

I have been dying to make a healthy version of cinnamon rolls since birth, basically. I LOVE cinnamon rolls. In college, one of my roommates would make those amazingly delicious and crazy easy cinnamon-rolls-in-a-tube for special occasions. You know, the ones with the dough that you have to wear protective eyewear to open because the package is GOING to explode? Yeah, you know. SO good.

Unfortunately, those don’t exactly fit into an unprocessed lifestyle, and my goal is to make everything as delicious as possible while also using “real-food” ingredients. And so, these were born. And they are STILL gooey as all heck. 

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I threw some apples into the mix, because I’m still a li’l bit stuck in autumn and am not loving this weird transition into winter. It has been raining like crazy in NYC for the past few days, but it has been FREEZING. It might as well be snowing. Except that it’s not, so instead of making snowmen in the park and getting days off from school, I’m getting soaked by tsunamis of cold taxi puddle water on my way to class. Do I look amused to you? (Imagine that you can see me, and that I look unamused.) The change in seasons is always a weird time on the East Coast, but cinnamon rolls are for all the time. So, let’s just call these seasonal and be done with it.

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Since I didn’t want to use powdered sugar, these do not have your typical “icing,” but they are soaked with a maple syrup glaze, which I think is probably the next best thing. They’re SO delicious warm, with a piping hot cup of coffee or tea on the side. Also, when I was looking for recipe inspiration, I saw that Chocolate Covered Katie put raspberry jam IN her cinnamon rolls. So, obviously, I put some raspberry jam on a warmed up roll for breakfast, and my life was changed. Like, really forever.

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The fact that I have a pan and a half of these in my kitchen is really dangerous. Anybody want to help take some of them off my hands?

I’m kidding. Don’t. I want all of them. <3

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Maple Apple Walnut Cinnamon Rolls


Ingredients

Scale

Dough

  • 1/2 cup warm water
  • 1 package (1/4 oz.) instant yeast
  • 1 cup unsweetened vanilla almond milk, almost boiled
  • 1/3 cup coconut oil
  • 1/4 cup honey
  • 1 tsp. salt
  • 1 egg
  • 2 c. Whole Wheat Pastry Flour
  • 2 c. Whole Wheat Graham Flour (I use Bob’s Red Mill)

Filling

  • 1 Honeycrisp or Gala apple, peeled and chopped
  • 1/3 cup walnuts
  • 1 tbs. cinnamon
  • 2 tbs. coconut sugar
  • 1 tbs. honey
  • 3 tbs. melted coconut oil

Glaze

  • 2 tbs. melted coconut oil
  • 1/4 cup maple syrup

Instructions

  1. Preheat oven to 350˚F.
  2. Dissolve yeast in warm water.
  3. In a saucepan, heat almond milk on medium heat until almost boiling. Reduce heat and add coconut oil and honey, whisking until melted. Remove from heat and transfer contents to a large bowl – let cool until a bit warmer than room temperature (so that the coconut oil is still a liquid)
  4. Once cooled, whisk in yeast slurry, egg, and salt.
  5. In a separate bowl, combine flours.
  6. Slowly add flour to wet ingredients until completely combined and dough can be handled. Extra flour may be added. Knead dough for a few minutes with floured hands.
  7. Let sit in a warm place to double in size, about 1 hour.
  8. Combine filling ingredients in a food processor and pulse until a coarse paste forms.
  9. Once dough has risen, punch it down and roll out on a floured surface until about 1/4 inch thick.
  10. Spread filling evenly over dough.
  11. Roll the long end of the dough inward to create a log.
  12. Using a very sharp knife, cut into 16 even slices.
  13. Arrange slices together into two greased cake pans.
  14. Bake for about 15-20 minutes, or until golden brown.
  15. Whisk together glaze ingredients and drizzle evenly over warm rolls.

Pumpkin Spice Noodle Kugel (Dairy Free)

Dessert, Food, Recipes, Sides | October 10, 2014 | By

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

As a born-and-raised member of a Reform Jewish family, I know how and what it’s like to consistently leave family events in pants that are suddenly 3 sizes smaller. Especially after Yom Kippur, which was last weekend. 

For those unfamiliar with this Jewish holiday, it’s the “Day of Atonement.” We fast for 24 hours to repent, and then consume two days’ worth of calories once the sun sets and the day is officially over. I never QUITE understood that. I mean, doesn’t it kind of defeat the logic of having just said you’re sorry for every bad thing you did during the year, to then go and eat ALL the things?  Also, nowhere in the Torah is it written that “you shall each consume one too many sesame bagels with whitefish salad, and half of a brisket.” But, overeating tends to be one of our greatest (?) talents, and this tradition is certainly no exception! And of course, any occasion to eat all together as a family is also one to celebrate (translation: …overeat).

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When I heard that this month’s sponsored contest for the Recipe Redux was being hosted by The National Pasta Association, I think “excited” was an understatement. Everyone loves pasta – literally. I can’t think of anyone who doesn’t. I personally love pasta, because you can do SO much with it. It’s quick, easy, versatile, and helps you get in your carbs! I like carbs.

It’s apparently National Pasta Month this month, and I can’t think of a better way to celebrate than by eating a ton of pasta. So, when my mom called to tell me we would be hosting this year’s break-fast and she wanted me to cook, I knew exactly what to do.

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Noodle kugel is one of my favorite Jewish cultural dishes of all time. It’s a casserole type of thing made with egg noodles, eggs, and usually cream or cheese with a buttery streuselesque topping. Basically, a custardy, egg noodle crumble, which can be sweet OR savory. Awesome, right? Now, we’re trying to thin things out a little bit, so some exchanges had to be made, but the recipe still kept ALL of its flavor. It was indeed quite awesome.

For this dish, I decided to go into FULL ON yoga-pants-and-Uggs-wearing, top-knot-sporting Autumnophile mode. You guessed it: Pumpkin Spice. It’s like, so Fall, I legit can’t even. What’s better than pumpkin, spices, pasta, and a flaky, nutty, golden crust? WITH RAISINS THAT HAVE BEEN COOKED IN BOOZE SPRINKLED ALL THROUGHOUT? …How about all of those things in a dish that you can feel good about?

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If it were acceptable to hug a kugel, I would hug this one. If it were acceptable to marry a kugel, I would marry this one. (Take note scruffy Jewish doctors, circa 6’0″ – you have some competition.)

 

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Pumpkin Spice Noodle Kugel


Description

A healthier twist on a classic Jewish dish!


Ingredients

Scale
  • 1 lb. whole wheat egg noodles, cooked
  • 3/4 cup red wine
  • 3/4 cup raisins
  • 1/2 tsp. pumpkin pie spice
  • 1/8 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 1 cup pumpkin purée
  • 1/4 cup coconut oil, melted
  • 1/3 cup coconut cream*
  • 1/3 cup honey
  • 6 eggs (opt. 3 eggs + 6 whites)
  • 1 + 1/2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 cups organic corn flake cereal
  • 1/4 cup walnuts, chopped
  • 1/4 cup coconut oil, melted
  • 1/41/3 cup honey
  • Cinnamon to taste

Instructions

  1. Preheat oven to 350˚F.
  2. Cook egg noodles according to package directions. Drain completely and let dry.
  3. While noodles are cooking, bring wine, raisins, and spices to a simmer in a large saucepan. Lower heat, and stir occasionally until wine is thick, syrupy, and completely reduced. Remove from heat.
  4. Combine pumpkin and coconut oil and whisk to combine.**
  5. Stir coconut cream, honey, eggs, and spices into pumpkin mixture.
  6. Add raisins and noodles to pumpkin mixture and toss to coat.
  7. In a separate bowl, combine the corn flakes, walnuts, honey, and coconut oil.
  8. Grease a large, shallow casserole dish with coconut oil or nonstick spray. Add pumpkin noodle mixture to the dish, and sprinkle the corn flake topping evenly over the noodles. Bake for about 35-45 minutes, or until the mixture is totally set and the topping is golden brown.

Notes

  • *To get coconut cream, leave a can of full fat coconut milk in the fridge overnight to separate. The cream is the solid part.
  • **Make sure your pumpkin puree is at room temperature before adding the coconut oil, or else the melted oil may solidify!

Nutrition

  • Serving Size: 16

 


Chocolate Chip Cookie Dough “Ice Cream”

You’ve seen it on Pinterest.

I know you have… It’s everywhere.

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Banana “ice cream” is a huge fad now, and for good reason – you can do pretty much anything with it, and it (basically) tastes like you’re eating soft serve ice cream. And I LOVE that, for a lot of reasons. Need I count the ways?

  1. It’s a great way to sneak in a serving of fruit, especially if you’re not a banana person. The cold temperature takes out most of the banana-y flavor. Take it from a person who’s not a fan of eating bananas by themselves. 
  2. It’s naturally sweet. Just like meee! (…If it’s a Friday and I’ve eaten recently.)
  3. It’s dairy free, for all those sensitive tummies out there.
  4. No fancy equipment needed. There are some fun contraptions out there specifically designed for banana ice cream, but an electric OR manual food processor works just as well.
  5. It’s another way to use up those spotty, soft bananas. 
  6. You can add anything you want into or on top of it. Healthy Coldstone? YES. PLEASE.
  7. My favorite part – it’s SINGLE SERVING. You use one frozen banana, and then don’t have to fight the irresistible pull of a carton.

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After all this glorification of banana ice cream, I WOULD be lying to you if I said that it’s exactly the same as ice cream. Ice cream certainly has its special time and place – like, melting over the top of a warm slice of pie on Thanksgiving, or when the Mr. Softee truck comes by on July 4th. Or, when you and your friends want to cry together and watch movies based on Nicholas Sparks novels. (Ben and Jerry’s was a stereotypical post-breakup staple in college for our group of friends, second only to the Whole Foods salad bar… We weren’t very consistent.) For the other 99% of your life though, I promise that banana ice cream can perfectly satisfy your frozen dairy craving.

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This recipe is so simple, I almost feel bad calling it a recipe. But I swear to you, it actually tastes like cookie dough ice cream. I ate this about 3 times last week, and regret absolutely nothing. So go forth, and go bananas.

 

..Haha

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Chocolate Chip Cookie Dough “Ice Cream”


Description

Cookie dough ice cream alternative with a raw, vegan, no sugar added, dairy free base!


Ingredients

Scale
  • 1 banana, frozen in coins
  • 1/3 date and cashew bar, chopped (I used a “Cashew Cookie” Larabar)
  • 1 tbs. dark chocolate or carob chips
  • ~1/2 tsp. almond milk or water, if needed for blending

Instructions

  1. Add frozen banana, chocolate, and date bar to a food processor, blending on low until bananas are smooth. If the mixture is too crumbly, add almond milk or water to assist with blending. If you want chunkier mix ins, blend bananas first until almost smooth, then add the chocolate and date bar and pulse until broken up. Serve immediately.

Notes

  • For easier blending, freeze the banana coins on a flat surface or spread out individually in a freezer-safe bag.

Nutrition

  • Serving Size: 1

Maple, Dark Chocolate Chip, & Sea Salt Banana Bread

“Ew, Sarah, why would you EVER put sea salt and bananas together?” – You

What can I say, I’m good at reading minds. But you know what I was slightly less good at until recently? Baking banana bread. It has literally (and I mean literally, not figuratively…there is, in fact a difference) taken me YEARS to come up with the perfect banana bread recipe. I posted one back in my Tumblr-blogging days that I’m pretty sure consisted mostly of chia seeds. Not to hate on chia seeds (they have their time and place), but this recipe is tastier for sure, and just as healthy. Now, to address your sea salt inquiry, it’s pretty much universal knowledge these days that sea salt and dark chocolate are the new power couple. Caramel tries to make it a love triangle, but I am definitely on Team Chocolate. And lately, I have been putting dark chocolate in and on everything I can get my hands on.

Why?

Well, I’m celebrating, because (Spoiler: if you follow me on Instagram, then neither of the following things are going to be “big news” to you) after a whirlwind year of suddenly changing plans and deciding NOT to take a year off, I took graduate auditions and was accepted to everywhere I applied! I’m going to be pursuing my Master’s degree next year at the conservatory of my dreams in New York City, and I couldn’t be more excited. I also gave my senior recital a few weeks ago to a lot of positive feedback, which means I officially CAN graduate and go to New York City. Also, I thought the performance went well had a lot of fun giving it, which for self-doubting and perpetually unsatisfied me was kind of big.

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So, yeah… I’m declaring that I now deserve to put chocolate in everything. You can judge me or whatever, but you’re going to be thanking my little chocolate binge when you taste this banana bread. Notice I said when, not if, because that’s how sure I am that you need to make it immediately.

Just in case you’re not convinced yet and need a REALLY compelling reason to make it (other than that it’s chocolate banana bread and because I said so), it will use up your ugly, mushy, seemingly inedible bananas. I bet you’ve thrown out some spotty/browning bananas in your time, thinking they were unusable. Think again, my friend – your banana-wasting days have passed, because for this recipe and banana bread in general, the spottier the better! (Unless they’re actually rotten and wrinkled… Then you probably shouldn’t cook with them. :P)

This is what perfect banana bread bananas look like. <3

These are what perfect banana bread bananas look like. <3

Also, this bread came out super moist, and has just the right texture! You could also omit the chocolate chips or walnuts (or both) and the base recipe would come out fine. I will definitely be keeping this as my go-to banana bread recipe!

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Maple, Dark Chocolate Chip, & Sea Salt Banana Bread


Ingredients

Scale
  • 34 overripe medium bananas
  • 1/4 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 egg + 1 egg white
  • 1 tsp pure vanilla extract
  • 1 cup unbleached whole wheat flour + 1/2 cup oat flour (may do 1 and 1/2 cups oat flour for gluten free alternative)
  • 1 tsp. baking soda
  • 1/3 cup 60% dark chocolate chips, plus 1 tbs. for melting
  • 1/4 cup walnuts
  • Sea Salt

Instructions

  1. Preheat oven to 350˚F.
  2. In a mixing bowl, mash peeled bananas thoroughly until mostly smooth. Some small lumps of fruit will remain, that’s ok!
  3. Mix in melted coconut oil, maple syrup, and vanilla, and then add the egg/egg white (adding the egg and coconut oil too closely together may cause the egg to cook in the hot oil).
  4. In a separate bowl, combine the remaining dry ingredients (except for the 1 tbs. of chocolate chips for melting), and then slowly mix the dry ingredients into the wet.
  5. Pour batter into a greased loaf pan.*
  6. Melt the remaining chocolate chips, pour onto the batter, and swirl with a fork. Sprinkle the top lightly with sea salt, and bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Notes

  • *I recommend using coconut oil spray, which I swear by for baking, roasting, and sauteeing! So flavorful, and so much better for you than most non-stick sprays.

Enjoy! 🙂

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