Sweet Treats

Vegan Chocolate Chip Pumpkin Squares

Adapted From the Post Punk Kitchen

Finger-lickin' good!

13 x 9 inch baking pan

2 cups WW pastry flower

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp nutmeg

2 crushed cloves or 1/8 tsp ground cloves

2 tsp vanilla extract

1 tsp baking soda

3/4 tsp salt

2/3 cup olive oil

1 1/4 cup sugar

1 tbsp flax seeds

3 tbsp water

1 cup canned pumpkin

1 12 oz package semi-sweet chocolate chips

Preheat oven to 350. Combine flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. In a separate bowl, mix sugar and oil together. Add vanilla, water and flax. Add pumpkin, then gradually stir in flour mixture. Mix in chocolate chips. Spread evenly in cooking sprayed pan. Bake until fork comes out clean, about 30 minutes. Let cool before cutting. Eat crumbs.

Vegan Apple-Peanut Butter-Caramel Squares

Adapted from Veganomicon

Makes 12-24 bars


3 cups graham cracker crumbs
1/3 cup canola oil
3 tbsp light vanilla soy milk
1 tsp vanilla extract

Crumb topping:
1/2 cup all-purpose flour
3 tbsp sugar
2.5 tbsp canola oil
pinch of ginger, cinnamon, nutmeg

Apple filling:
3 lbs Granny Smith apples, thinly sliced
1 tbsp canola oil

1/3 cup sugar
3 tbsp all-purpose flour
1 tbsp water
pinch of cinnamon, ginger, nutmeg

Peanut butter caramel:
2/3 cup reduced-fat Skippy (apparently it’s not manufactured with tree nuts)
1/4 cup pure maple syrup
3 tbsp brown rice syrup

Preheat oven to 350. Grease 9 x 13 inch baking pan.

Prepare the Crust: Place the graham cracker crumbs in a mixing bowl. Drizzle the oil and mix until moistened. Add the soy milk and mix with your fingers; the crumbs should hold together if pinched. Press the crumbs firmly into the prepared baking pan to form a crust.

Prepare the topping: Place the flour, sugar, and spices in a mixing bowl. Drizzle 2 tbsp of oil into the flour and mix with your fingertips until crumbs start to form. Keep tossing the mixture with your fingers; you want the crumbs to be fairly large for crumbs. Add more if necessary.

Prepare the apple filling: Combine all the ingredients in a bowl, coating all the apples.
Layer the apples into the crust and sprinkle the crust with topping. The topping won’t solidly cover the entire pan; just sprinkle it randomly over the top so that the apples are peeking through in places.
Baker for 40-45 minutes, until the apples are tender.

When the bars are almost done baking (after 35 minutes), start preparing the PB caramel: Mix all ingredients well with a fork, in a small saucepan. Heat over medium heat for 3 minutes. The mixture should soften and slide off the fork in ribbons.
When the bars are done baking, drizzle the caramel across the top. Let cool COMPLETELY (I am impatient and tried to cut them twice before they were ready… THIS DOES NOT WORK!!); you can place the pan in the fridge to hasten the process. Slice into bars and serve.

Vegan Lemon Squares

Adapted from Veganomicon

Makes 12-24 bars



1 1/4 cup all-purpose flour

2/3 cup confectioners’ sugar, plus additional to decorate the finished bars

1/4 cup cornstarch

1 cup vegan margarine (I used Earth Balance, original flavor), melted

1 1/3 cup water
3 tbsp agar flakes (available at WF; it’s a thickening agent)
1 1/4 cups granulated sugar
1/8 tsp turmeric
2/3 cup lemon juice (about 1/4 of mine was the bottled kind, I ran out of lemons)
3 tbsp arrowroot powder
1 tbsp finely grated lemon zest
1/4 cup soy milk

Lightly grease a 9 x 13 inch baking pan.

Prepare the crust: Mix flour, confectioners’ sugar, and cornstarch in a mixing bowl. Add margarine in spoonfuls and blend until mixture resembles coarse meal. Sprinkle mixture into the prepared baking pan and press firmly into an even layer (I used my ghetto fabulous “rolling pin”, AKA vanilla extract bottle, to make this easier). Refrigerate for 30 minutes and preheat oven to 350. Bake the unfilled crust for 25 minutes, remove from the oven, and let cool.

Meanwhile, prepare the filling: In a saucepot, soak the agar in the water for 15 minutes. Use the time while it soaks to zest lemons and squeeze juice. mix the arrowroot into the lemon juice to dissolve. When the agar has been soaked for 15 minutes, turn on the heat and bring the mixture to a boil. Boil for about 10 minutes, or until agar is completely dissolved, bout 3 minutes. Turn down the heat to medium and add the arrow root miture, then add the lemon zest and soy milk. Whisk constantly until the mixture thickens, about 5 minutes. It should not be boiling, but low bubbling is okay.


Pour the mixture into the prepared crust. Let cool for 20 minutes and then refrigerate for at least 3 hours, until the filling is only slightly jiggly and has set. Use a sifter or a fine-mesh strainer for sprinkling the bars with confectioners’ sugar (again, we don’t have either of those so I used a sieve… it takes a little longer but it worked alright). Slice into squares and serve.

Maple Butter Pecan Rolls

From Good Housekeeping, 1979


Basic Sweet Dough

2 packages active dry yeaast
1/2 cup warm water (105-115 degrees)
3/4 cup milk (we used skim)
1/4 cup shortening
1/2 cup sugar
1-1/2 tsp salt
5-5 1/2 cups flour
3 eggs

Sprinkle yeast over water: set aside. In small saucepan heat milk shortening, sugar and salt until warm (105- 115 degrees): shortening does not need to melt. Pour into large bowl; beat in two cups flower until well mixed. Add yeast mixture and eggs: beat, scraping bowl occasionally. Add 1/2 cup flour; beat, scraping occasionally. Add enough remaining flour to make soft dough. Turn out onto lightly floured surface; knead 8-10 minutes or until smooth and satiny. (Add flour as needed to prevent sticking.) Place in greased bow; turn to grease top; cover.

Maple Butter Pecan Rolls

Basic Sweet Dough
1-1/2 cups brown sugar, divided
3/4 cup butter or margarine, divided and softened
1/4 cup maple syrup
2 cups pecan halves

Let dough rise in warm, draft-free place until doubled, about 1-1/2 hours. In small saucepan stir over low heat 1 cup sugar, 1/2 cup butter and the maple syrup until butter is melted. Bring to boil; boil one minute. Spoon evenly into 36 greased muffin cups. Arrange 3 pecan halves in each.


Punch down dough; divide in half. Roll one half on lightly loured surface to 18 x 12 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/4 cup sugar. Starting at long side, roll as for a jelly roll; smooth edges. Cut into 18 even pieces and place cut-side down in muffin tops.


Cover; let rise in warm draft-free place until doubled, about 30 minutes. Place foil under pans to catch drips and bake in preheated 350 degree oven 20-25 minutes or until golden. Let stand in pans about 2 minutes, than invert onto serving plates or cooling racks, placed over pans or trays to catch syrup. Cool slightly. Makes 36.


Apple Cinnamon Oat Bran Muffins

Adapted from Women’s Health magazine


1/2 cup oat bran (Bob’s Red Mill)
1 cup whole wheat pastry flour (Bob’s Red Mill
1/4 cup ground flax seed (Bob’s Red Mill)
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger powder
1/2 tsp ground nutmeg
1 egg, beaten
4 tbsp canola oil
1/3 cup applesauce
1/4 cup sugar
1/4 cup chopped pecans

Preheat oven to 350.

In a large bowl, whisk together bran, flour, flax seed, baking soda, baking powder, cinnamon, nutmeg and ginger.

In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce and sugar. Combine mixtures and fold in pecans.

Spoon batter into paper-lined muffin tin. Bake for about 20 muffins, or until muffin tops spring back when lightly touched. Cool and enjoy!

Vegan Hot Coco-Cocoa

Adapted from Melissa Clark’s recipe here.

Serves 1


1/2 oz 73 % dark chocolate, chopped

1 tablespoon unsweetened cocoa

1/2 can (15-oz size) light coconut milk

1/8 brown sugar

1/3 water

pinch salt

1/2 teaspoon vanilla extract

1. Stir cocoa into boiling water, set aside.

2. In a small saucepan, combine coconut milk, brown sugar and salt. Simmer until sugar melts. Whisk in cocoa/water and chocolate until smooth. Stir in vanilla.


6 responses to “Sweet Treats

  1. I made those pumpkin bars last night and they were to DIE FOR. I wrote about it in my last post, check it out!

  2. Pingback: What a beautiful day for a drive… « Lilveggiepatch

  3. I don’t know where you’re located, but I saw coconut milk at a Dollar General store today! Very yummy looking hot cocoa.

  4. OMG!!! I want those gooey squares bad!!

  5. Pingback: A Sweeet New Year « Lilveggiepatch

  6. Just made the pumpkin squares! They taste amazing, but it didn’t make enough for a 13 x 9 pan. I had to use something smaller.

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