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 Post subject: Pumpkin and/or Donuts
PostPosted: Fri Oct 22, 2010 11:56 pm 
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a) Regarding Pumpkin dessert recipes: what are your favourite recipes, other than pie? for a Halloween get-to-gether I'm trying to go with black/orange or pumpkin themed recipes, I was thinking the pumpkin brownies or cookies from VCIYCJ, donuts with a chocolate glaze/orange icing, pumpkin cupcakes from VCTOTW, or....?? Suggested and tried and true favourites of non-vegans appreciated

b) Specifically donuts: any super awesome no-fail recipes? I've never made them before and not sure I want to fiddle with yeast. I also only have a donut cutter, not a pan. Eeep! I really really want to try a donut, as I haven't had any in the 2+ years since I've been vegan and also need friends to help me eat a whole batch without being weirded out by "vegan donutty-ness"

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 Post subject: Re: Pumpkin and/or Donuts
PostPosted: Sat Oct 23, 2010 2:33 am 
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if you make the pumpkin cookies, you can sprinkle some black sesame seeds on top for the black/orange in one place.

sorry i don't have much else in the way of suggestions.

i love pumpkin ice cream, but that may not be a great idea for a get together. i would go with the pumpkin brownies from the cookie book - they are great.

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 Post subject: Re: Pumpkin and/or Donuts
PostPosted: Sat Oct 23, 2010 3:18 am 
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Pumpkin donuts!

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 Post subject: Re: Pumpkin and/or Donuts
PostPosted: Sat Oct 23, 2010 9:26 am 
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helsinki wrote:
Pumpkin donuts!


I was trying to find a recipe! know of any good ones?

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 Post subject: Re: Pumpkin and/or Donuts
PostPosted: Sat Oct 23, 2010 10:27 am 
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Mmmmm... pumpkin bars. With rum pecan frosting (or optional cream cheese frosting for kids) I've tweaked the recipe, but it's based on one from Cooks Country (which coincidentally was almost identical from the one I got from the Tingvold Lutheran Church ladies)...

Pumpkin Bars With Rum-Pecan Frosting
Serves 16
Be sure to use canned pure pumpkin, not pumpkin pie filling, for this recipe.

Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon (Penzey's Vietnamese Cassia is pretty awesome.)
1/4 teaspoon ground allspice
1/4 teaspoon powdered ginger
1/4 teaspoon nutmeg
1 teaspoon salt
4 "eggs" - e.g. 2 Tablespoons of egg replacer powder mixed with 1/2c water
1 cup vegetable oil
1 2/3 cup granulated sugar
1 (15-ounce) can pumpkin puree (NOT pie filling)

Frosting
6 tablespoons unsalted Earth Balance , softened
1 1/2 cups confectioners' sugar
1 (8-ounce) package better than cream cheese , softened, cut into 8 pieces
2 tablespoons dark rum
1 teaspoon molasses
1/2 cup pecans

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour a 13 by 9-inch baking pan. Whisk flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt in bowl. With electric mixer on medium-high speed, beat eggs, oil, and granulated sugar until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute. Scrape batter into prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to wire rack and cool completely.

2. For the pecan rum frosting: Heat oven to 350. Put pecans in a small pan and spread into a single layer. Roast for 5 min and allow to cool, then chop into small pieces. To make the frosting, with electric mixer on medium-high speed, beat Earth Balance and confectioners’ sugar until light and fluffy, about 2 minutes. Add better than cream cheese one piece at a time, beating thoroughly after each addition. Add rum and molasses and mix until smooth. Fold in pecans. Turn cooled cake out onto wire rack then invert onto serving platter. Spread frosting evenly over cake. Slice and serve. (Cake can be refrigerated for up to 3 days. Bring to room temperature before serving.)

FOR CREAM CHEESE FROSTING (booze-free option) -
Frosting
6 tablespoons unsalted Earth Balance , softened
1 1/2 cups confectioners' sugar
1 (8-ounce) package better than cream cheese , softened, cut into 8 pieces
1 teaspoon vanilla

Whip together creamed cheese and frosting with an electric mixer at medium speed. Reduce the mixer speed to low and add confections sugar until incorporated. Beat in vanilla until incorporated. Wait until bars are completely cool before frosting.


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 Post subject: Re: Pumpkin and/or Donuts
PostPosted: Sat Oct 23, 2010 12:38 pm 
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Drunk Dialed Ian MacKaye
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I PM'ed you a donut recipe!

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 Post subject: Re: Pumpkin and/or Donuts
PostPosted: Sat Oct 23, 2010 2:01 pm 
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mel b wrote:
helsinki wrote:
Pumpkin donuts!


I was trying to find a recipe! know of any good ones?


Nope, but I just found this one which looks insane. Totally making this.

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 Post subject: Re: Pumpkin and/or Donuts
PostPosted: Sat Oct 23, 2010 3:27 pm 
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birdsonawire wrote:
I PM'ed you a donut recipe!


THANK YOU!!

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