Cole's Moveable Feast

Cole's Moveable Feast

Friday, September 25, 2015

Little Coley Pumpkin Spice Oatmeal Creme Pies

Warning: these are NOT GOOD FOR YOU. But they are delicious. And addictive.


1 cup (2 sticks) unsalted Fleischmann's margarine, slightly softened
1 1/2 cups packed light brown sugar
scant 1 cup granulated sugar
1/2 cup canned pumpkin
2 tablespoons vanilla extract
3 cups old-fashioned rolled oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
dash of salt


Pillsbury vanilla or cream cheese (surprisingly dairy-free) icing
1/4 teaspoon pumpkin pie spice

In stand mixer, beat together margarine, sugars, pumpkin and vanilla extract. Meanwhile, whisk together in a separate bowl the oats, flour, baking soda, cinnamon, 1 teaspoon pumpkin pie spice and salt. Add dry ingredients to wet ingredients and mix until just combined. Refrigerate dough for at least one hour.

Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Using an ice cream scoop, drop spoonfuls of dough at least 2 inches apart for cookies, pressing down gently into round slightly flattened shape. Bake 12 to 15 minutes until center is slightly firm to touch and edges are golden. Allow to cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

Meanwhile, stir 1/4 t. pumpkin pie spice into icing and refrigerate until ready to use.

Spread icing on cookies to make sandwiches. Store in refrigerator in airtight container.

Tuesday, February 17, 2015

Mardi Gras

Every single year, I've looked at recipes for vegan King Cake, and decided it's not worth the effort. This year, with a snow day as an excuse, I bit the bullet and got to work. I adapted this from several recipes, relying most heavily on this one. Oh, and since I don't have plastic naked babies lying around, I threw in a Lego figure! I'm guessing this can also be made with commercial bread dough, but it wouldn't be quite as flavorful. Laissez les bon temps rouler!

1 package dry active yeast
¼ cup warm water
1 T. maple syrup
2 ½ cups all-purpose flour, plus more if needed
1 t. salt
¼ t. pumpkin pie spice
3 T. granulated sugar
6 T. cold dairy-free margarine (I use Earth Balance whipped buttery spread)
2 T. EnerG Egg Replacer, plus 1 T. ground golden flaxseed mixed with 6 T. hot water
1/2 cup whole fat coconut milk, plus more for brushing
¾ cup dark brown sugar
¼ cup dairy-free margarine, softened
1 t. cinnamon
1 ½ cup confectioners sugar
½ t. salt
3 T. warm water
1/2 t. vanilla extract
Purple, green and yellow granulated sugar (you can make your own by dropping 2 to 4 drops of food coloring into 1/2 c. white granulated sugar and stirring thoroughly)

1. In a small bowl, combine the yeast, warm water and maple syrup. Mix gently and set aside until the yeast dissolves and bubbles begin to appear on the surface, about 5 minutes.

2. Meanwhile, combine the flour, salt, pumpkin pie spice and sugar in bowl of food processor. Adding the cold margarine one tablespoon at a time, pulse until the mixture resembles fine crumbs. In a large bowl, combine this mixture with the yeast mixture, egg replacer mixture and coconut milk. Knead, adding flour as necessary, until a soft dough forms. Place in a greased bowl, covered, for 1 hour, or until the dough is almost doubled in bulk.

3. Meanwhile, combine the brown sugar, margarine and cinnamon and set aside for filling.

4. Preheat the oven to 350. Line a large baking sheet or round pizza pan with parchment paper.

5. Roll out the dough on a lightly floured surface to a large rectangle about 1/8” thick. Using a sharp knife, cut the dough in half lengthwise. Using a zigzag pattern, cut each of the strips into triangles, each about 3 inches at their base. With the tips of the triangles pointed inward, place the triangles in a circle on the prepared sheet, overlapping one over the other and pressing the edges to seal. Spread the filling evenly in a circle along the centers of the triangles. Place the baby or dried fava somewhere on the filling. Fold the bases of the triangles over the filling toward the center, so that they reach just over the filling. Then fold the tips of the triangles over (away from the center), pressing slightly to adhere the tips to the outside of the ring. Cover the ring lightly with a paper towel or clean dish towel, and let rise for 20 minutes more.
6. Brush the cake lightly with coconut milk. Bake in the preheated oven for 25-30 minutes, or until golden brown. Allow cake to cool completely on a wire cooling rack over foil.

7. In a medium-sized mixing bowl, whisk together the confectioners sugar and salt. Add the warm water and vanilla and stir until the mixture is a very thick glaze. Spoon the mixture over the cake in several layers, letting the icing run down the sides. While the icing is still slightly warm, sprinkle the colored sugar over the cake, alternating sections of purple, green and yellow. Allow the icing to harden completely before serving.