apple pie latte

Traditions and Additions

It wouldn’t be November without pumpkin taking over; pumpkin pie, pumpkin pancakes, pumpkin muffins, porcupines eating pumpkins.  While we here at Sticky Fingers love a good pumpkin (fill in the blank), we feel that it is best used to add flair and flavor to a traditional favorite. Pumpkin pie?  Sure thing, though we use a non dairy cream cheese  like Go Veggie!  or Tofutti brands for the base. Still loaded with spice and baked into a sweet and flaky crust, just how you remember.   Pair it with this adult milkshake, and impress your guests.

From our baking book ‘Sticky Fingers’ Sweets; 100 Super Secret Vegan Recipes’

Single Sweet as Pie Crust

Yield: Makes 1 shell

1 cups (4 ounces) all-purpose flour

2 1/2 tablespoons (1.13 ounces) sugar

1/4 teaspoon salt

213 cup (2.5 ounces)

non-hydrogenated vegan margarine (recommended: Earth Balance), cold, cut into 1/4"pieces

1 1/2 tablespoons cold water

 

1. In a food processor fitted with a metal blade, pulse together the flour, sugar and salt until

combined.

2.Add the margarine pieces and pulse 5 to 7 times until the mixture becomes crumbly

3. Add the cold water and pulse 5 to 7 more times until mixture just comes together.

4. Turn the dough out onto a clean work surface. All the dry ingredients may not be

incorporated, but that is okay. Briefly knead the dough until all the dry ingredients are

incorporate, about 30 seconds. Do not over mix or over knead the dough. The pie crust will

be tough if you work it too long.

5. If you do not have a food processor, work the margarine into the flour mixture with a dough

cutter. Sprinkle the water over the mixture and gently toss with a fork, until all the dough is

moist and you can form it into a ball. Be careful not to overmix it and do not knead it.

6. Wrap the dough tightly in plastic wrap and refrigerate until ready to use.

 

Pumpkin Cheesecake

Yield: Makes 1 cheesecake

1 1/2 cups (12 ounces)

non-hydrogenated vegan cream cheese (recommended: Tofutti or Go Veggie!)

2 1/2 cups canned pumpkin

1/2 cup evaporated cane sugar

1/3 cup brown sugar

1/4 cup all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon lemon juice

 

1.Preheat the oven to 350º F.

3.In the bowl of a stand mixer, mix the cream cheese with the paddle attachment until

soft and smooth, about 3 minutes.

4.Add the pumpkin to the cream cheese and mix until well combined, about 2 more

minutes.

5.Add the sugars and combine.

6.Add the flour, cinnamon, allspice, nutmeg and salt and combine.

7.Add the lemon juice and mix until combined and smooth.

8.Pour the filling into the prepared Pie Crust and bake for 40 to 50 minutes,

or until the top is set.

9.Cool completely and serve.

Pumpkin Spice Milkshake

1 cup vanilla frozen dessert; So Delicious soy or coconut frozen dessert

8 oz So Delicious Pumpkin Spice Coconut Milk

Or

8 oz soy or coconut milk

¼  tsp cinnamon

¼ tsp nutmeg

¼  tsp allspice

 

1.5 oz dark Rum (optional)

 

Put all ingredients into a blender.  Mix until smooth and serve in your favorite cocktail glass.  Garnish with cinnamon stick.

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photo-4This is our shake machine.  For years folks told us to make shakes, and I thought; 'We already have a soft serve machine, who needs shakes?  Besides,  we'd have to change so much to the front of the shop to fit it in anywhere. '  Then, about a year ago the ice cream machine bit the dust.  Ice cream is that 'thing' that has always been a nice addition to the sweet mix, the cold dessert always on tap in the hot summer, and ready for a quick, icy pick-me-up in the afternoon.  There was a void.  A cold, cold void.  And again, we started dreaming of shakes. After doing all of the oh-so-fun mini business plan, return on investment, architectural scheme and contractors plans, we decided to do an overhaul and prepare for a new beginning; a shake menu.

I won't bore you with details of endless afternoons filled with chocolate, spice, and pint after pint of ice cream.  I won't tell you about the sugar high, the weight gain, and the peanut butter fudge shake that was so thick no one could get it through the straw.  I surely won't tell you about the cupcake shakes that are so shameful we had to taste them with the lights off.

I will tell you that our shake menu and recipe list is growing out of control.  And with the frozen insanity that is So Delicious, these shakes are richer than we ever could have dreamed.  With our liquor license approval and cocktail menu launch only days away (think boozy shakes, coffee drinks with a nip, and a Bloody Mary loaded with whiskey) we can't stop the shake.

Here is Ilana's latest crav-ention; apple pie ala mode shake, inspired by our very own recipe for Apple Pie.

photo 2

Apple Pie Ala Mode Shake

9 ounce vanilla ice cream (So Delicious Coconut or Soy Frozen Desserts)

4 ounces non-dairy milk (So Delicious Coconut Milk)

¼ tsp cinnamon

¼ tsp nutmeg

¼ cup organic apple sauce

Garnish with cinnamon or apple wedge

1.5 ounces Dark Rum (optional)

In a blender or shake-maker, add ingredients and blend until smooth.  Garnish with an apple slice or cinnamon stick, and enjoy immediately.

 

 

 

Celebrate World Vegan Month with a Coupon and Tasty Recipe

November is World Vegan Month and to celebrate, GO Veggie!, formerly Galaxy Nutritional Foods, wants to share a little something special with Sticky Fingers followers and fans. It’s a coupon for $1.50 off their new GO Veggie! Dairy Free cream cheese so you can try it out this holiday season. Link to Coupon Offer:

This vegan cream cheese has a great taste and a wonderfully creamy texture. Try it out in our Pumpkin Whoopie Pies (*recipe below).

What are you waiting for? Go claim your coupon and get cooking. If you want more from GO Veggie!, including the inside scoop on new products like their new dairy free and vegan shreds and slices (!!!) be sure to like them on Facebook, and follow them on Twitter. Enjoy!

Recipe: Pumpkin Whoopie Pies

Yield: Makes 12 large or 24 small whoopie pies

3 cups (15 ounces) all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon nutmeg 1/2 teaspoon allspice 2 cups (14 ounces) brown sugar, packed 1 cup vegetable oil 3 cups canned pumpkin 1 tablespoon egg replacer (recommended: Ener-G) 1/4 cup water 1 teaspoon pure vanilla extract Cream cheese frosting, recipe to follow

1.      Preheat the oven to 350° F.

2.      Line two baking sheets with parchment paper; set aside.

3.      In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and allspice.

4.      In the bowl of a stand mixer, mix together brown sugar and oil with the paddle attachment until well combined.

5.      Add pumpkin puree and mix until combined.

6.      In a small bowl, whisk together the egg replacer and water.

7.      Add egg replacer and vanilla to the pumpkin mixture and mix until well combined.

8.      Add the flour mixture to the pumpkin mixture, about a cup at a time, and mix until fully incorporated.

9.      Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.

10.  Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Cream Cheese Frosting: 1/3 cup non-hydrogenated vegetable shortening (recommended: Earth Balance) 4 ounces non-dairy cream cheese, softened (recommended: GO Veggie!) 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1/2 teaspoon lemon juice 1 to 2 drops of lemon oil (optional)

1.      In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening until smooth.

2.      Add cream cheese and beat until well combined.

3.      Add confectioners' sugar, vanilla, lemon juice and lemon oil and beat just until smooth. (Frosting can be made in advance. Cover and refrigerate, but let stand at room temperature to soften before using.)

To assemble: Transfer filling to a pastry bag. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Top with the remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.