Tag Archives: vegan brunch recipe

Baked: Jam Pockets

Standard

Need to impress friends, family or co-workers at a brunch? We’ve got you. These cookies are simple to make and look super fancy. Sweet creamy dough wrapped around fruity jam… mmm! Guaranteed to improve any cup of tea, coffee or soy milk! Take Jam Pockets to a brunch party; watch how quickly they vanish! Poof! And only five ingredients.

Basically, like with all baked goods, you need to follow the directions carefully. That’s the only secret to this recipe. And the fun part is selecting the jam you want to use. Any flavor will do – strawberry, blueberry, apple butter, cherry, peach, raspberry, orange marmalade, blackberry, mango, plum, apricot. You get the idea. You can really personalize this recipe.

Because the dough needs to chill, you will need to plan for the two hour break between mixing and baking. You can even let the dough chill overnight.

 

jampckts_lr

Jam Pockets

2 sticks of Earth Balance, room temperature (1 cup)

1 8-oz. tub vegan cream cheese (we used Tofutti brand)

1  3/4 cups all-purpose flour, sifted and more for rolling dough

1/4 cup powdered sugar, sifted plus more for rolling

2/3 cup jam of your choice (we used a variety of strawberry jam, blueberry jam and orange marmalade)

Once Earth Balance and vegan cream cheese are room temperature, add to a stand mixer and cream until fluffy. It will look like icing. You can use a hand mixer to do this, or if you’re really buff, whip it by hand, too. Gradually add flour and powdered sugar about 1/2 cup at a time. Be careful not to over mix, or the dough will become tough.  Form into a ball and wrap in plastic wrap or a zip-top bag. Chill until firm, about 2 hours.

When you are ready to assemble the cookies, preheat oven to 375 and line two baking sheets with parchment paper or a Silpat. It’s super important to line your baking sheets, as sometimes the cookies break open and sticky jam gets all over the place!

Place a piece of parchment on your countertop and dust with powdered sugar. Using a rolling pin (also dusted with powdered sugar), work dough into a flat disc on the parchment until it’s about 1/4-inch thick. Cut rounds using a wide-mouth pint Ball jar. Add a spoon of jam (your favorite) and using your fingers, dab water on edges all around the dough circle. Fold dough over and use a fork to seal. Re-roll scrap dough and repeat until it’s all used up. If the dough gets too warm, it will become sticky, so try to maintain a lively pace.

Baked about 12-15 minutes, until dough is lightly tan on edges. Cool completely before eating. When we make these, it yields about 36-40 cookies.

Chocolate-Coffee Scones

Standard

Who doesn’t like scones? They’re cute, sweet and great with hot drinks. Usually tea, but also coffee and cocoa. This scone recipe is in homage to the latter two beverages.

We used Salazon‘s organic dark chocolate with sea salt and crushed coffee as the morsels in this recipe. And it was SO DAMN good. Not only do we generally adore Salazon, but they’re a local Maryland company, so we love supporting them by, you know, eating their chocolate! Oh, Salazon also happens to be fair-trade, organic and single-source chocolate, in addition to offering eight varieties of vegan bars. Yum!

SalzScone_lr

Chocolate-Coffee Scones

1/2 cup vanilla soymilk

1 tsp. apple cider vinegar

3 tsp. Ener-G Egg Replacer, mixed in 4 Tbl. water

2 3-oz. Salazon Sea Salt and Coffee Dark Chocolate Bars

1 cup all-purpose flour

1 cup whole wheat flour

2 Tbl. unsweetened cocoa powder

1 Tbl. baking powder

5 Tbl. canola oil

1 tsp. vanilla extract

1 tsp. coffee extract

2 tsp. vanilla soy milk (or your favorite non-dairy milk, or water)

1/2 cup powdered sugar

Preheat oven to 425 and line a baking sheet with parchment paper or a silcone baking liner.

Next add the vinegar to the 1/2 cup soymilk and set aside. This is also a good time to mix up the Ener-G Egg Replacer with water (works well with a whisk to avoid lumps).

Using a large chopping knife, cut the Salazon chocolate bars into small pieces, the size of chocolate chips. It will be about 1 cup of morsels. Set aside.

Sift together flours, cocoa powder and baking powder in a large bowl.

Mix canola oil, vanilla extract, coffee extract, soymilk/vinegar combo and Ener-G Egg Replacer. When well integrated, pour into dry ingredients and stir by hand until just combined. Don’t overmix or the scones will get tough. Gently fold in the chocolate chunks.

Using a spoon, drop portion-sized scones onto the baking sheet. Depending on how large you like them, this recipe will yield 8 to 12 scones. Bake at 425 for 12 to 16 minutes until a toothpick inserted into the middle of one comes out clean. Allow to cool on the baking sheet 10 minutes before transferring to a cooling rack for drizzle.

To mix up the drizzle, add 2 tsp. vanilla soy milk (or use water or any other non-dairy milk) to 1/2 cup of powdered sugar. Mix well and if the texture is too thin for your liking, add some more powdered sugar; if it’s too thick, add more liquid. Using a spoon or fork, drizzle over scones as desired. Allow to set up for about 15 minutes.

Enjoy with coffee or hot cocoa!

Cook’s Note: Can’t find two Salazon chocolate bars where you live? No worries. Use two regular dark chocolate bars of choice, then add a teaspoon of instant coffee granules to the wet ingredients, as well as a pinch of salt. But stay on the lookout for those Salazon bars, or get some online. They are truly special!

Coffee extract is available in most supermarkets in the spice aisle. Look near the vanilla and lemon extracts – it’s usually easy to find. Also available on Amazon.com, of course!

Festive Cranberry Cream Loaves

Standard

Growing up, my family had a Christmas morning tradition. We always ate a fun breakfast pastry. I remember not caring too much about the pastries, or the effort my mother took to prepare them, until I was a bit older. But it’s a tradition I have embraced and truly enjoy as an adult.

This recipe for Festive Cranberry Cream Loaves looks long – but if you can follow basic bread-making directions, you’ll be fine. And it’s worth the effort. Grab the ingredients on the last trip you make to the grocery and spend some time on Christmas Eve afternoon (that’s a mouth full!) making this gorgeous breakfast. It’s certainly enough to feed a crowd, but if your family is small, well – more for you! Cuz it’s no small task to eat just one slice of this! It’s the perfect companion to coffee, tea or cocoa and fits in well with gift-opening frenzies in your PJs or on an elegany holiday tablescape.

cranberry_lrWait – you’re looking for the recipe! Gotcha! It’s crossed posted today at the Sister Eden Blog, where we are guest vegan-writing. (I just made that phase up right now.) So click here to get the recipe and all the details. Enjoy!!

Both of us wish you and yours a safe, happy and healthy holiday! Here’s to a wonderful Christmas breakfast!