It’s no surprise that the month of December is considered Dessert Month!
Boy, oh boy, do we have so many (no, too many) opportunities to devour a dessert utopia of decadent, sweet treats. It seems like it’s never-ending. There’s a sugary treat (made by that ambitious coworker who spends way too much time watching all of the holiday baking shows) in the company break-room everyday. Not to mention sugary-filled gift baskets from clients, which also end up in the break-room, company holiday party leftovers, and the fundraiser goodies that same ambitious co-worker coerced you into buying for their cute kid’s Scout troop.
Since New Year’s Resolutions are in sight, December is also the perfect time to let loose not only the buckle on your struggling pants, but your diet inhibitions. By the way, this also makes December Stretchy Leggings Month. No explanation necessary.
Typically, Dessert Month is actually Dessert Months because, for me, it begins on October 31st (or maybe a few days earlier since I like to sneak a few pieces of the Halloween candy I plan to give out to trick-or-treaters). This makes my sugar-binging a two-month event, which causes me to overload on sweets for 9 weeks, then crash land into withdrawal for the entire month of January as I break my 2-month sugar addiction. So, if you see a crabby me during the few weeks of January, run away!
This week, I’m not only posting a NEW dessert recipe, I’m reposting a few holiday favorites that are a blast from previous post’s past. This year, your Vegan dessert tablescape will be complete with: Vegan Chocolate-Pumpkin Brownies, Mini Pineapple-Upside Down Cakes, and Peppermint Cream Cheese Brownies.
EP4L’s Vegan Chocolate-Pumpkin Brownies will make you reevaluate your brownie expectations. The addition of pumpkin puree swirled into the batter gives this batch of Vegan treats a “thumbs up!” Marbled burnt orange and chestnut brown batter make these heavenly, pillowy, mouthwatering brownies the perfect choice for your party guests.
Vegan Chocolate-Pumpkin Brownies are moist, velvety, and have a cake-like texture. They also happen to be dairy-free and egg-free. You can even sub in sweet potato puree in place of pumpkin for a slightly different flavor. Both flavors are delish!
Vegan Chocolate-Pumpkin Brownies will simply melt in your mouth!
If you’re looking to add to your decadent Vegan dessert tablescape, consider adding EP4L’s Mini Pineapple-Upside Down Cakes to the menu. Mini, moist cakes are baked in pineapple juice. Break one open to reveal little bits of healthy avocado, which is used in place of unhealthy butter and eggs. Each mini cake is bedazzled with a maraschino cherry, making this ambrosial Vegan dessert classic another enticing choice for your guests.
Another blast from the past to add color to your Vegan dessert tablescape are EP4L’s Peppermint Cream Cheese Brownies, which have quickly become a holiday and Valentines Day EP4L favorite. These dairy-free and egg-free, rich and moist brownies have a hint of peppermint flavor and will melt in your mouth. Peppermint Cream Cheese Brownies are swirled with a sweetened, peppermint flavored, plant-based cream cheese. Crushed peppermint candy is the garnish that gives this treat its visual appeal and adds another layer of texture to this recipe. Baking them in muffin tins, offers a single-serve option.
So, whether you’re making a Vegan dessert tablescape for a dinner party, just in the mood for something sweet, or you want to show your ambitious coworker that you, too can create a dessert masterpiece for the break-room, Vegan Chocolate-Pumpkin Brownies, Mini Pineapple Upside-Down Cakes, and Peppermint Cream Cheese Brownies are the perfect holiday treat for Dessert Month, or in my case Dessert Months! En-joy!
| Servings |
brownies
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- 1 - 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 -1/2 cups Vegan sugar
- 1/2 cup unsweetened organic applesauce
- 1/2 cup vegetable oil
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 cup water
- 1 cup 100% organic can pumpkin puree (or sweet potato puree)
- 1/4 cup canned coconut cream*
- 1/4 cup light brown sugar
- 1 tsp. pumpkin pie spice
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
Ingredients
Brownie Batter:
Pumpkin Batter:
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Rate this recipe!
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- Preheat oven to 350 degrees. Spray a 8 x 11 x 2" baking dish with cooking spray.
- Combine dry brownie ingredients in a large bowl. Mix well. Add oil, applesauce and water. Stir vigorously until well blended (about 50 strokes). Pour the batter in the greased baking dish. Set aside.
- In a separate mixing bowl, whisk pumpkin puree with coconut cream, pumpkin spice, salt, and brown sugar together.
- Add dollops of prepared pumpkin mixture to brownie batter. Make sure the dollops are at least 2" apart. Use a butter knife to gently swirl the pumpkin batter (back and forth about 6-8 times). Don't overwork. Discard any leftover pumpkin.
- Bake in the preheated oven for 35-45 minutes or until a toothpick inserted into the brownie portion of the baked batter comes out clean.
- Remove from oven. Allow to cool completely before cutting into.
- Enjoy!
Can't find canned coconut cream? Substitute with almond or coconut creamer (not milk) found in the refrigerator section next to the regular coffee creamers.
| Servings |
mini loafs
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- 1-3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 20-oz. can sliced pineapple
- 1 ripe avocado (skin and pit removed)
- 1-1/4 cup almond milk
- 2 tsp. baking powder
- 1/2 cup organic plain applesauce
- 8 maraschino cherries from a jar** (stems removed)
- 8 tsp. light brown sugar (1 tsp. per muffin cup)
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- cooking spray
Ingredients
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Rate this recipe!
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- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray. Scoop 1 teaspoon of light brown sugar into each tin and spread on bottom of each tin.
- Place a pineapple ring in each tin on top of pressed sugar. Be sure to reserve ½ cup of the leftover pineapple juice. Add a cherry in the center of each ring. Set aside and make the cake batter.
- In a large mixing bowl, sift flour, salt, and baking powder.
- In another mixing bowl, add avocado flesh and mash with the back of a fork. Add vanilla, applesauce, almond milk, reserved pineapple juice, sugar. Mix with a hand mixer until combined. Add flour mixture and continue to blend until well combined.
- Use a ladle to evenly pour batter in muffin tin over pineapple slices. Bake 40 minutes or until inserted toothpick comes out clean.
- Use a butter knife to run along the edge of each mini cake. Please a baking sheet pan or large plate on top of muffin pan. Invert the pan, flipping the mini cakes over carefully. Tap several times on each pan section before removing the pan. Lift the pan gently. Serve immediately.
- Enjoy!
*Note: This recipe uses an 8-count mega muffin tin. If you do not have a mega muffin pan, you can use an 8”x8” pan. You will need to change the amount of ingredients: increase light brown sugar to 2/3 cup, increase pineapple slices and maraschino cherries to 9. Place sugar and cherries in the bottom of the pan, cover with batter, and bake 40 minutes or until inserted toothpick comes out clean. Use above instructions for inverting pan and flipping out the cake.
**please select maraschino cherries without the added artificial colors most often added to make the cherries brighter.
| Servings |
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- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cups sugar
- 1/2 cup unsweetened organic applesauce
- 1/2 cup vegetable oil (or flesh of 1 ripe, smashed avocado)
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup water
- Crushed peppermint candy, optional garnish
- 4 oz. dairy-free cream cheese
- 1/4 cup sugar
- 1 tbsp. all-purpose flour
- 1/2 tbsp. almond milk
- 1/2 tsp. peppermint extract
Ingredients
Cream Cheese Filling
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Rate this recipe!
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- Add all cream cheese ingredients to a small bowl. Mix until well blended. Set aside. Prepare brownies.
- Preheat oven 350 degrees. Spray a 12-count muffin tin or 9x13” baking dish with cooking spray.
- Combine dry ingredients in a large bowl. Mix well. Add oil, applesauce and water. Stir vigorously until well blended (about 50 strokes). Pour into greased baking dish.
- Add dollops of prepared Vegan cream cheese mixture to brownie batter; placing at least 2” apart. Use a butter knife to swirl the cream cheese around in the brownie to form a marbled look. Don’t overwork.
- Bake in preheated oven for 25-30 minutes or until an inserted toothpick comes out clean.
- Remove from oven. Add crushed peppermint candy to warm brownies. Allow to cool completely.
- Enjoy!
