I have discovered a new-to-me baking blog, and I’m having a bit of a love affair with it. Joy the Baker is charming and funny, very creative and dabbles in vegan baking from time to time.
As a whole, I rarely use other people’s recipes for baking, but while cruising on her site last weekend, I decided to make her vegan pumpkin bread. And can you believe, I didn’t put walnuts in! Me, avoiding quick bread debris! It wasn’t for lack of trying, alas I was out of walnuts. Plus, I decided to make muffins and add a streusel topping with pumpkin seeds, which trumps walnuts any day. The only other modifications I made was lowering the sugar a bit (to 2 cups sweetener, total) and lowered the oil to 2/3 cup, substituting hemp milk for the other 1/3. The muffins I normally make are lower fat and sugar than these, and they tend to taste like it, too. Not that it’s a bad thing, I love my muffins, but these were decadent, borderline-cupcake muffins and quite lovely in their own right.
Josie acted as my muffin packaging supervisor. Jumbo muffins, FTW!
This time of year, my love of pumpkin runs wild. I want to bake everything with it, just seeing its brilliant orange color when I open the can (yes, I’m too lazy to make my own pumpkin puree) makes me giddy. With all of my pumpkin baking lately, I had a lone bit sitting in the fridge, waiting to be used… but in what?
I hadn’t planned to make Pumpkin Pasties as part of my Harry Potter food adventure, as it’s already been done, but alas, I read The Sorcerer’s Stone on Sunday and was inspired by Harry’s first trip to Hogwarts.
In addition, I received a frog chocolate mold for Christmas last year, so last night I hopped aboard the Hogwarts Express and got to it!
But wait, what’s a pasty? While not entirely uncommon in the States, this treat is definitely not a household name. Before wardrobe malfunctions, microwaves and Jim Gaffigan, there were pasties, the British/UK ancestor to the Hot Pocket. I say that in jest, of course, because pasties are delicious and Hot Pockets are not only not vegan, but can also cause some unpleasant side effects. Pasties can be sweet or savory and are basically handheld meals or dessert, encased in a flaky pastry crust. They are usually a half circle, but I made mine smaller and circular because I thought it would look cute. For Jim’s sake, I added a bit of glaze, as well.
*Note the chocolate frog in the background! Filled with peanut butter, of course!
1/2 recipe pie crust
3 tbsp. dark sugar
1/2 teas. cornstarch
1/2 teas. cinnamon
1/4 teas. pumpkin pie spice
3/4 cup pumpkin
1/2 recipe pie crust
Preheat oven to 375. Line a baking sheet with parchment.
In a small bowl, combine the sugar and cornstarch. Add the spices and mix then add the pumpkin and combine until well incorporated. Roll out the pie crust and cut into 12 rounds, using a biscuit cutter or the mouth of a drinking glass. Scoop the pumpkin filling into the center of 6 of the rounds (I used a cookie scoop and it worked perfectly). Then top with the top crust and seal edges, using water if needed. Cut a tiny hole to vent and bake for 13–15 minutes, or until edges are golden.
Let pasties cool and eat plain or if you or a loved one has a glaze addiction, whip up a little with some maple extract, if you have it, and top each pasty.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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