Keeping up with this mofo-ing has been kooky. I haven’t really made much of anything exciting this week…but I did manage this Pumpkin French Toast.
Omg. I want more. I made this for a friend and I after our brains had been melting all day in the filthy 100° heat that we had the past couple of days. Way to make October gross California, I hope you’re proud of yourself. Anyhow, I opened the maple syrup and poured waaayyy too much on mine, but I still wanted to just eat this for the rest of my life. I don’t know where I’m going with this, but I guess what I mean to say is that everyone should have Pumpkin French Toast in their life. So, you know, get on it.
I also made this Spiced Banana-Pear Crumble. I don’t have a recipe for this, but if you want to make it, spice up 5-7 pears with 3 or so bananas with cinnamon and goodness. Make a crumble topping out of sugar and hazelnuts and Earthy B and then bake that sucker up.
I’m thinking now that it wasn’t the best idea to begin blogging about treats when I am hungry with nothing but Luna bars and have to work, like right now. Well, after I talk about these hand pies. Hand Pies!!!
A few months back, I did a version of my larger, very delicious apple cheddar pie into a tiny hand held version. And this tiny version, I bring to chu! Who doesn’t love a pie that you can hold, oozing with hot delicious apple filling? Did I mention get in my mouth, I’m starving?
Apple Cheddar Hand Pies (I, far too often, hit the the T instead of the R and write “cheddat”)
2 Golden Delicious apples, peeled, cored, and chopped
2 tsp fresh lemon juice
1/4 cup golden brown mascobado sugar
1/2 tsp ground cinnamon
pinch ground nutmeg
2 tbsp Earth Balance
2 tbsp unbleached all-purpose flour
1 recipe flaky pie crust OR 1 sheet frozen puff pastry, thawed–if using Puff Pastry, I like Aussie brand
1 c shredded vegan cheddar, Daiya preferred
Preheat the oven to 425° F. Line a baking sheet with Silpat.
In a bowl, toss the apples with the lemon juice. Add the sugar, cinnamon, nutmeg, and salt and toss to combine.
In a saute pan, melt 2 tablespoons Earth Balance. Cook apple mixture for about 7 to 10 minutes until the apples release some of their juices and are slightly softened. Sprinkle flour over the apple mixture and remove it from the heat.
On a lightly floured surface, roll out the pie crust or puff pastry sheet. I made my hand pies into apple shaped mini-pies, but feel free to cut the pastry into squares, circles or whatever shape you want. Add the Daiya to the cooled apple mixture. Divide the apple mixture in the center of each circle square or shape you have. Make sure to leave a border, around an inch or so. Carefully fold into desired shape and crimp the edges to make sure each little pie is sealed. Place them on the prepped baking sheet. Make sure to cut a vent in each pie using a paring knife or fork. Bake about 20-25 minutes and eat ’til your heart’s content. 🙂