what-recipe:

Butternut Squash & Red Pear Soup (with Apples and Sage)

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Chocolate Pomegranate Tart

foodeatsworld:

Chocolate French Silk Pie (Recipe)

justbesplendid:

Vegan Pancakes by Free Easy Vegan Recipes

Ingredients:

2 cups unbleached flour

2 tsp baking powder

2 cups vanilla soy milk

Egg substitute equal to two eggs

1 tbsp vegetable oil

1 tbsp cinnamon

Steps:

1. In a large mixing bowl, combineflour and baking powder. In a small bowl, whisksoy milk, egg substitute, vegetable oil and cinnamon. Add liquid ingredients to the dry ingredients and stir until just moistened. 

2. Using a nonstick pan, spoon about 1/8 cup of batter per pancake into the skillet. Cook over medium heat for about one minute or until top bubbles, flip and cook another minute.

3. Serve hot with vegan butter and maple syrup. Enjoy!

cottoncandytrance:

Dark chocolate pudding (Recipe!)

veganrecipecollection:

(via Pear Butter « BitterSweet)

skimooyoo:

(via Vanilla and Chocolate Pudding :: Home Cooking Adventure)

thatgirlnika:

Gingered Sweet Potato and Carrot Soup. (click picture for recipe)

thenecromerchantsdebt:

Tarragon Corn Chowder from Simply Recipes. Click through for recipe.

sarrel:

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

thevegancookbook:

pumpkin-apple butter

recipecardbox:

Heavenly Chocolate Mousse Cannoli

Source - http://penniesonaplatter.com/2009/04/16/heavenly-chocolate-mousse-cannoli/

For garnish:
mini chocolate chips
chocolate ganache

For the shell (pizzelle):
3 eggs
¾ cup white sugar
½ cup butter, melted
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder

In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Stir together the flour and baking powder, and blend into the batter until smooth.

Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 30 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Immediately and carefully, roll the pizzelle into a tube shape and hold for a few seconds until set.  Since you are doing two at a time, I set a fork on the first rolled one while rolling the second.  It sets quickly.  Cool completely on wax paper.

For the mousse:
8 oz semisweet chocolate chips
1/2 cup cooled strong coffee, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped

In a heavy saucepan or double boiler, heat chocolate, 1/4 cup coffee and butter on very low heat until the chocolate and butter are melted. Cool for 10 minutes. In another small heavy saucepan, whisk egg yolks, sugar and remaining coffee. Cook and stir over low heat until mixture reaches 160 degrees F, about 2-3 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in the freezer and stir every 3 minutes until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into a large ziplock freezer bag. Refrigerate for 4 hours or overnight.

To assemble:
Pour mini chocolate chips onto a plate or wide bowl.  Snip small (not tiny) hole in the corner of the freezer bag and pipe the mousse into the cannoli shell. Pipe half from one side and then turn and pipe the other half from the other side.  Dip each side into the chocolate chips and drizzle with chocolate ganache.