Party Recipes (Most Popular)
This is a decadent, buttery pastry eaten as a snack with tea or coffee. Rich doesn’t even begin to describe this!
Deliciously rich yet equally light, this is a really stupendous change from the regular cheesecakes out there! You won’t find cream cheese or sour cream in this, instead fluffy ricotta and cottage cheeses find a home in a heavily flavoured vanilla base. Heavily adapted from Techniques for Healthy Cooking, from the Culinary Institute of America.
Adapted from Rebecca Rather's recipe, these are heady with cinnamon and good vanilla and deliciously tender with the buttermilk. The oats give these cakes a great texture without being overwhelming. Any garnish works well with this cake, I used a plain buttercream and swirled it on up for effect!
I slightly adapted this light, yet hearty meal from Susan of FatFree Vegan Kitchen's blog (http://blog.fatfreevegan.com/2006/05/zucc
hini-spirals-with-fresh-vegetable.html). I used a julienne peeler to make the "pasta" and bumped up the spice a tad, but otherwise it's pretty much the same!
This traditional Scottish and Northern British cake is usually made around Guy Fawkes Eve. It stores extremely well, wrapped in plastc film or in an airtight tin for 1 week, or can be frozen wrapped in foil for up to 3 months. This is my version.
A smooth, creamy coconut base envelops bites of both baked and raw cookie - just as if the baker was called away mid-production! Uses my "Double Chip Coconut Drops" recipe (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=709690&ff=1). Makes about 1 quart (4 cups). Adapted from Chocolate & Zucchini.
Adapted from Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself and Wrap with Style by Dinah Corley. These almonds have both a sweet and a hot side! If you like the sushi-bar condiments of pickled ginger and wasabi, you’ll gobble these up.
The nuances of a Springtime pancake breakfast at the maple syrup farm, in an easy drinking cocktail. Adapted from Burnett's vodka.
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. Thanks to the zest and juice of 6 lemons, these bars are definitely not lacking in tartness or citrus flavour! The custard has less sugar than your standard lemon bar and tastes refreshing and bright, without any allusion to the eggy base. Bring a pan to the next picnic or bakesale and watch it disappear!
Mom's variation of Julia Child's Oeufs ¨¤ la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves. I piped the filling into the whites for presentation's sake, since they were going to my stepbrother's engagement party.
A simple, spicy spread similar to hummus, but made with creamy butter beans and a punch of flavour from homemade berbere seasoning (if you don't want extra spice kicking around, even though it is delicious on almost everything, I've included the amounts of each spice for 1 batch of dip)
Diced Asian pears stud this spelt flour based cake batter, made tender and moist with ricotta cheese and eggless with flaxseed. The perfect light ending to a rich Easter dinner!
Adapted (and scaled *way* up) from the recipe in Classic Snacks Made from Scratch, I used POM pomegranate juice, extra citric acid (I love super-sours) and did away with the cornstarch-powdered sugar part of the coating. It was too hot to keep these out without them melting, but hanging in the fridge on a loosely-covered platter they won't be waiting long before being devoured!
Inspired by the French Yogurt Cake in Dorie Greenspan's Baking: From My Home to Yours, I used whole wheat pastry flour, coconut flour, coconut extract, toasted sesame oil and white sesame seeds for an exotic, moist, tender loaf cake.
A delicious option for birthdays, Thanksgiving or Easter! The hint of spice in the tangy frosting really elevates it from your "standard" carrot cake, and the shredded beet adds a hint of earthiness you don't expect.
What seems like a rather unappetizing combination of ingredients turns into a velvety, moist teacake with pockets of toffee both rippling through and crowning it off! If you can get a brand of vegan toffee, the whole recipe is vegan, and there's no added oil - the moisture comes from banana and avocado! Adapted from http://www.joythebaker.com/blog/2009/07/ve
gan-chocolate-avocado-cake/
This mix lasts forever, and is awesome for coating eggplant, veggie burgers, tofu or tempeh slices before baking or pan-frying them! If you don't like it spicy, use the milkder yellow curry powder instead of the cayenne pepper. Serving size = 1 tbsp.
There's no better way to stay frugal, but elegant in the kitchen than by making your own sauces and condiments. This recipe (adapted from Chocolate & Zucchini - http://chocolateandzucchini.com/recipes/di
ps-spreads/radish-leaf-pesto-recipe/) keeps the often-tossed radish greens out of the compost pile and adds a bright, peppery zing to pasta, potatoes or anything grilled.
If you're in the salsa game for the chunks and zip, this one is perfect for you! Can a batch over the summer from your garden's produce and you'll be able to dip to your heart's content all year long.
This vegan, super-shiny cocoa frosting sets up like soft fudge and has a delicate hint of coconut flavour. It's perfect for pouring on a pan of brownies, or dipping the tops of muffins and cupcakes.
If you're a lover of caramelized onions, homemade French Onion Dip is a fantastic way to indulge in their rich bittersweet taste
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into the filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour, while a shaving of Parmigano Reggiano cheese is the perfect piquant finish!
I de-glutened Casey Barber's "goldfish" cracker recipe (using a blend of GF all purpose and buckwheat flour) and jacked up the spice with chipotle and onion powder. Rolled into a log and wrapped well, it can hang out in the freezer until you need it.
An egg and nut free (but sinfully rich-tasting) vanilla cupcake recipe gets doctored up with Halloween nonpareils before baking up. A jaundice-yellow frosting with a coloured chocolate iris and gel icing blood get everything into the spirit!
Delicious soup that is hearty enough to serve as a meal. Adapted from http://www.grouprecipes.com/55767/mushroom
-leek-and-brown-rice-soup.html.
A tangy, zippy garlic and herb spread perfect for pita or on burgers. NI for whole recipe.
A single-layer, quick and vegan cake that I made to turn into the now infamous "cake balls". I wanted the flavours to be strong enough to compete with the dark chocolate I have covering them.
You cannot deny that these brownies are "fudgy" - not only are they dense bars, but they're full of fudge candy! These will send you to the moon and back - and a great way to use the extra fudge you bought at the fair!