MINI VEGAN SHORTBREAD SANDWICH COOKIES

As I recently wrote in my essay, sometimes recipes and words are all that is left behind a person, and that fact of life can be almost unfathomably large. And it almost seems impossible. But it is. It is very real.

You inevitably think of the first time you tried the cookies they introduced you to, you think of the fresh scallions they taught you how to harvest and clean, and you think of the permanence of that never again. So you hold onto the cookie recipe, you hold onto the words and memories, and you stay afloat, the best you can.

So with all of that being said, I give you one of the old-fashioned, traditional cookie recipes, one of my dearest ones, full of walnuts and apricot jam. They only get better the more they stand, so as most of those old cookies, they keep for a very long time. Just make sure to keep them in a sealed box, at room temperature, and enjoy them with gusto.

Ingredients

For the cookies

180 grams vegan block butter, slightly softened
60 grams icing sugar, sifted
50 grams toasted walnuts, finely ground
50 millilitres fresh lemon juice
2 teaspoons vanilla bean paste
350 grams plain flour

For the assembly

170 grams thick apricot jam
80 grams icing sugar, for rolling

Preparation

Briefly whip the softened vegan block butter on its own, then stop the mixer and add in the icing sugar, vanilla, and the fresh lemon juice. Continue whipping until smooth and creamy. Add the ground walnuts and half of the flour, and whip again. At this point, add in the rest of the flour and bring the dough together by hand or with a sturdy spatula.

If the dough is sticky, and it should not be, add a bit more flour.

Let the dough rest in the bowl for about 10 minutes, and in the meantime, let the oven preheat to 180°C, and line two large baking sheets with baking parchment. If you use only one baking sheet, you will have to work in two or three batches.

Roll the dough out into a large, 4 millimeters thick circle, and cut out small circles (2 cm in diameter) using a cookie cutter or a tiny glass. You can also make the circles with a larger diameter, but don't make them thicker. Arrange them onto the baking sheet leaving a bit of space between them, but not too much, because they will not spread.

They might puff up slightly, but they will not spread.

Bake in a nicely preheated oven, at 180°C, for 8-9 minutes, making sure they stay light in colour and they do not overbake.

Roll out the remaining dough in the same fashion, briefly kneading it if necessary, cut out the circles, arrange them on the second baking sheet, and bake in the same fashion, making sure to check them earlier, because they will need a bit less time in the oven, compared to the first batch.

Once the cookies are baked and cooled, add the jam to a sturdy piping bag, and sandwich the cookies together. Even if they don't perfectly match up in shape, that is fine. Abundantly roll them in icing sugar, arrange them on baking sheets and let them set up overnight.

Keep them in a cookie box or in a metal bowl with a lid, so they don't dry out as they stand. Yields around 170 individual cookies or 85 sandwich cookies.

MINI VEGAN PUMPKIN PECAN LAYER CAKE

Growing up, all I wanted to do was to pretend-play I was writing and pretend-play I was baking. That was it. I was not interested even in playing with others, as much as I enjoyed independent play, with my notebooks, of course.

And I remember being in absolute awe of the adults in my life, being able to just bake something whenever they wanted. That was something that used to fascinate me. Especially growing up with strict, authoritarian parents who had little understanding for my baking aspirations, being able and free to just bake seemed like a promised land to my tiny self.

I often think about things we take for granted today, at this age, that we used to dream about. Baking freely is one of those things for me. Writing freely, joyfully, even. Sharing my thoughts, my cakes, things that make me happy. And encountering people who also happen to enjoy the same things and want to hear my point of view.

Those are very healing in many ways, which is why I always encourage pursuing things that used to make us happy in childhood or that we wanted to do back then. Chances are, those might turn into a beautiful calling.

Because if I had not persisted in fighting for what I tremendously enjoy doing, we would not be having this particular cake today. I would not be writing about it, you would not be reading about it, and the world would never know of a lovely combination of Biscoff buttercream and pumpkin butter.

For me personally, there is great joy in cakes, not only baking, but in sharing. That is why I do what I do. A cake made is lovely, but a cake shared is what life is about.

So if you enjoy the combination of pecans, vanilla, Biscoff, and pumpkin, I am sure you will love this cake, as well. It transports perfectly, keeps for a long time, and is best enjoyed with a cup of your favourite coffee, with the tiniest spoon possible, purely for whimsy.

Ingredients

For the soft pecan cake layers

120 grams plain flour
110 grams granulated sugar
120 grams toasted pecans, finely ground
1 ½ teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon apple cider vinegar
30 millilitres neutral oil
1 ½ teaspoon vanilla bean paste
200 millilitres carbonated water

For the Biscoff pecan filling

150 grams vegan block butter
1 teaspoon vanilla bean paste
50 grams icing sugar
200 grams Biscoff biscuits, finely ground
75 grams toasted pecans, finely ground
25 millilitres espresso, cooled

For the pumpkin butter

200 grams hokkaido pumpkin, roasted
100 grams granulated sugar
15 grams vegan block butter

Preparation

Start by making the pumpkin butter. Place the pumpkin purée into a heavy pot, along with the sugar, and place it over medium-high heat. Cook until reduced and thick, or until you get 200 grams, down from the original 300 grams. That could take around 15-20 minutes, depending on your pot. The longer you cook it, the thicker it will be, so make sure you stir constantly so it doesn't burn. Remove it from the heat, stir in the vegan block butter, and let it cool down completely.

While it is cooling, make the cake layers. Let the oven preheat to 180°C and line a medium round cake pan (16 cm) with baking parchment, bottom and sides.

Sift the flour with the baking powder and baking soda, add them to a medium bowl, and add in the sugar and ground pecans. Whisk well to combine. Pour in all of the wet ingredients, without any particular order, and mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 30 minutes. Remove from the oven and let it cool down in the pan completely.

Mine was baked through after exactly 31 min.

When the cake is almost completely cool, start working on the buttercream. Place the softened vegan block butter into a large bowl, add in the vanilla, and mix with an electric mixer on high for about 2-3 minutes, or until lighter in colour and creamy. Add in the icing sugar, and continue whipping the buttercream for a few minutes more. Add in the ground pecans and finely ground Biscoff biscuits, and mix on the lowest setting until somewhat combined.

At this point, it might look a bit dry or crumbly, but that is fine.

Start adding the cooled espresso in a thin stream while the mixer is running, stopping to scrape down the sides and bottom of the bowl. Once the batter is blended well, the buttercream will look a bit soft, but that is fine. Place the bowl into the refrigerator for 10-15 minutes.

Once everything is ready, proceed to assemble the cake.

Level the cake if necessary, and slice it into four very thin layers. Divide the filling into four equal parts by weight. Place the pumpkin butter in a sturdy piping bag with the tip cut off.

Working quickly, place the first layer onto the serving platter, add a fourth of the filling, followed by a portion of the apple butter, and repeat the process two more times. Because the cake is firm, it can be decorated with the remaining filling and any remaining pumpkin butter.

This type of filling sets up very quickly, especially if your kitchen is on the colder side, like mine is, so if it happens that it becomes too thick to spread, you can very gently heat it up to make it spreadable again.

Place the platter with the decorated cake into the refrigerator for at least 8 hours, and serve in thin slices, with strong coffee. Yields 8 rich servings.

VEGAN PUMPKIN SHEET CAKE WITH COCONUT FROSTING

Sometimes you want a simple sheet cake, simply dusted with icing sugar, a sweet little treat to go along with your coffee, and sometimes you want a rich cake, with coconut fudge frosting, and additional caramel peaches on top. All about balance, of course.

The reason why I love this type of cake is that it is effortless, despite its numerous layers and an impressive filling-to-cake ratio. By now, it is quite known that I believe in an equal cake and filling distribution, so this little cake was no different.

And honestly, one can never go wrong with rich and earthy pumpkin, aromatic coconut, and delightfully sweet peaches or even nectarines. One of the best combinations autumn can offer.

It is truly best enjoyed with strong coffee, but if you choose a glass of good homemade liqueur, I would absolutely understand you. Serve at room temperature, in good company, and enjoy!

Ingredients

For the pumpkin sheet cake

200 grams plain flour
180 grams granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons apple cider vinegar
50 millilitres neutral oil
1 heaping teaspoon vanilla bean paste
120 grams pumpkin purée
120 millilitres carbonated water
20 millilitres dark rum

For the coconut cream filling

250 millilitres soy milk, cold
20 grams cornflour
60 grams granulated sugar
50 grams vegan white chocolate
100 grams vegan block butter, softened
1 heaping teaspoon vanilla bean paste
50 grams desiccated coconut

For the caramelised peach topping

250 grams peaches, sliced (alternatively, nectarines or a combination of two)
60 grams light brown sugar
30 grams vegan block butter

Preparation

Start by making the caramelised peaches. Slice them into thin slices and add them to a large saucepan. Tip in the sugar and place it over medium heat. Let it slowly start to bubble, and cook gently, swirling the pan, for about 15 minutes or so. They should be tender and sticky, but not falling apart. Remove from heat and add in the vegan block butter. Gently mix and stir until combined. Set aside to cool.

Next, make the custard base for the filling, as it needs to be completely cool before proceeding. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar, and whisk very well. Place the pan over medium heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, or until it resembles a glossy custard. Remove from the heat and add in the chopped vegan white chocolate. Gently stir until melted and combined, cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45 minutes.

Next, make the pumpkin cake. Let the oven preheat to 180°C and line a medium cake pan (15x15 cm) with baking parchment, bottom and sides. Sift the flour, baking soda, and salt into a large bowl. Add in the sugar and whisk very well. Add in all of the wet ingredients in no particular order, and whisk gently until just combined. As soon as the batter comes together, pour it into the prepared pan, tap lightly on the counter, and bake immediately, at 180°C, for about 40 minutes. Check it early on, so it stays soft and moist. Remove from the oven and let it cool completely in the cake pan.

Once the custard is almost at room temperature, transfer it to a large bowl, and briefly whip with an electric mixer until smooth and creamy. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Add in the desiccated coconut and blend very well. Set aside.

To assemble, place the cooled cake onto the serving platter, spread the frosting as neatly as you like, and top with the peaches. Alternatively, leave the cake in the pan, top with the frosting, and then with the peaches. Either way, serve it very well chilled, making sure to reserve any peach syrup to drizzle over individual slices. Yields 16 rich servings.

VEGAN CHOCOLATE TRUFFLE PUMPKIN DOUGHNUTS

My love for doughnuts and everything doughnut-shaped has been going on for over 35 years, and there is no end in sight. And for a good reason, as well.

The first doughnut I met was deep-fried and abundantly rolled in granulated sugar. Whether it was filled with plum jam or not, I cannot tell you, but the warmth of the wood stove, the crunch of the sugar, and the general atmosphere of safety and care are something I could write volumes about.

Because, you see, there was something special in those pastries made in decades-old cooking pots, in dough made by hand, with no fancy mixers, and in just being around your grandparents. Seeing your grandfather await doughnuts equally eagerly as you did.

Those days are gone, but the love remains.

One final technical piece of advice I can offer is, if your pumpkin purée has a bit more liquid in it, you might have to add just a bit more flour, but you will be the judge of that as you knead the dough. It is important for the dough to be able to hold its shape at least lightly, so the vegan block butter could be incorporated properly.

All that is left is to serve them with your favourite hot beverage and enjoy.

Ingredients

For the soft pumpkin dough

240 grams plain flour
120 grams strong bread flour
120 millilitres warm water
50 grams granulated sugar
20 grams fresh yeast
100 grams roasted pumpkin purée
25 millilitres sunflower oil
10 grams salt
50 grams vegan block butter, cold

For the chocolate truffle filling

200 millilitres plant double cream
80 grams extra dark chocolate (80% cocoa solids)
1 teaspoon vanilla bean paste

Preparation

Start by making the chocolate truffle filling, as it needs to be chilled before whipping. Melt the dark chocolate, vanilla and the plant double cream over low heat or in the microwave, making sure it is smooth and combined. Set it aside until it is cool to the touch, cover and transfer to the refrigerator for at least 2 hours.

For the dough, start by adding sugar to a small saucepan and placing it over medium heat. Let the sugar melt slowly, and without disturbing it too much, let it lightly caramelise, until it gets a lightly amber colour. Once fragrant, very carefully pour the hot water into it. Let the caramel completely dissolve in the water, remove from heat, and let it cool down until lukewarm.

It will caramelise very quickly, so do not walk away, it needs your full attention.

Once lukewarm, crumble in the fresh yeast, and give it about 10 minutes to bubble and activate. As soon as it is ready, add in the pumpkin purée, along with the oil and salt. Whisk very well, and add in both types of flour. Mix vigorously with a wooden spoon until a very soft dough forms. It should not be overly sticky, but if it is, add another tablespoon of plain flour and mix it in well.

Once a dough forms, add in the vegan block butter, and knead it into the dough. It will seem a tad too sticky at first, but be persistent, and the dough will absorb it. Place it into a large bowl, cover with a kitchen towel and let it rise, at room temperature, for about an hour, or until doubled in size.

Once the dough is ready, turn the oven on to preheat to 200°C. Transfer the dough to a nicely floured surface and gently knead it. Divide it into 16 equal pieces, and shape each one into a ball. Arrange them on a large baking sheet lined with baking parchment and let them rest and rise for another 30 minutes, while the oven preheats.

Just before baking, mist them generously with cold water, and bake in a nicely preheated oven, at 200°C, for about 10-12 minutes. Watch them carefully so they bake through, but stay as soft as possible. As soon as they are done, remove from the oven, take them off the baking sheet, and mist them with cold water once again. Let them cool.

While they are cooling, move onto the filling. Take out the chilled ganache out of the refrigerator, and start mixing with an electric mixer on medium, for about 30 seconds. It will start resembling softly whipped cream at this point. Turn up the mixer speed to high, and whip until firm peaks form.

Transfer it into a piping bag, and as soon as the doughnuts are cool enough to be comfortably handled, generously fill them with the truffle filling, abundantly dust them with either unsweetened cocoa powder or icing sugar, and serve immediately. Yields 16 medium doughnuts.

MINI VEGAN APPLE PUMPKIN CAKE BARS

When it comes to everyday desserts, truly nothing beats cake bars. At least for me, they are the epitome of the good old sweet treats that we had growing up. As I always say, a bit of nostalgia in every bite.

And these are probably the softest cake bars I have made in a long time. I seldom speak in absolutes, but these are simply that soft and rich.

The cake itself is phenomenally tender thanks to the pumpkin purée and walnuts, and the apple pie filling is just gorgeous on its own.

They also make a very nice picnic item, although we technically are headed for the less forgiving weather. Still, smaller gatherings and time spent with loved ones can definitely be improved even further with a sweet treat of this nature.

I find it best after a day or two, especially if it's kept at room temperature, preferably with a tiny cup of freshly brewed coffee. It is equally delicious served with tea, but you know that coffee has my heart.

Ingredients

For the soft pumpkin walnut cake

160 grams plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
120 grams granulated sugar
75 grams toasted walnuts
40 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
100 grams pumpkin purée
125 millilitres carbonated water

For the apple pie filling

350 grams sweet cooking apples, peeled and cored
75 grams granulated sugar
15 grams cornflour
30 millilitres cold water
30 grams toasted walnuts, finely ground
ground cinnamon to taste

Preparation

Start by making the filling first, so it has a bit of time to cool down. Combine the diced apples and sugar in a saucepan, and place it over medium high heat. Let it cook, stirring occasionally, for about 10 minutes, until the apples soften to your liking.

In a separate small bowl, whisk together the cold water and cornflour, and add it to the bubbling apples. Cook, mixing and folding constantly, until all the liquid evaporates and the filling becomes sticky, about 2 minutes. Remove from heat, stir in the walnuts and cinnamon, if using, and set aside to cool.

Let the oven preheat to 180°C and line a small rectangular cake pan or a loaf pan (10x20 cm) with baking parchment, bottom and sides.

For the cake bar batter, sift the flour with the baking powder and baking soda, add them to a medium bowl, and add in the sugar and walnuts. Whisk together well. Separately whisk all of the wet ingredients to combine them well, and then add them to the dry ingredients, mixing until just combined.

Pour half of the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 10 minutes, so the surface firms up. After about 10 minutes or so, take the cake out of the oven, add the apple filling gently, and pour the remaining cake batter on top.

Return to the oven and bake for further 30 minutes, for a total of 40 minutes. Make sure you check the cake early on, so it stays soft.

Once baked, remove from the oven and let it cool down completely in the pan. Serve with coffee or tea of your choice. Yields 8 servings.