Sweets for Your Feast

Autumn brings with it shorter days, cozier nights, apple picking, tailgating, festive holidays, and countless reasons to celebrate and enjoy the season. When autumn settles in, there’s a crisp edge to the air that begs for rich flavors and comforting dishes. The recipes that follow lend themselves perfectly to autumn entertaining; consider them your reward for shorter days and chillier nights. Take advantage of extra time spent in the kitchen and make up some of these sweet treats. They’re decadent enough to feel like an indulgence, but healthy enough to keep you feeling your best. We suggest keeping something delicious and sweet on standby in your kitchen for impromptu get-togethers and celebrations. Gather your friends and family around the table--these recipes are meant to be shared!

By Elizabeth Palmer Starnes, Recipe Features Editor | Photography by Vanessa Tierney

Mini Vegan Apple Cookies

Makes about 10-12 mini pies

Total Time: 1 hour and 30 minutes

Ingredients

• 1 ½ cups all-purpose flour (or gluten free baking flour)

• ½ cup whole wheat flour (or gluten free baking flour)

• 2 tablespoons coconut sugar

• ½ teaspoon kosher salt

• 1/3 cup cold vegan butter (try organic Earth Balance), cubed

• 6 tablespoons vegan shortening (try organic Earth Balance), cubed

• ½ cup + 3 tablespoons ice water

• ½ cup coconut sugar

• 3 granny smith or gala apples, peeled and minced

• ¼ cup plus one tablespoon cornstarch

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• ¼ teaspoon kosher salt

• 1 tablespoon fresh lemon juice

How To

Preheat your oven to 375 degrees. In a large mixing bow, combine the flour, 2 tablespoons coconut sugar, and salt. Using a pastry cutter or two butter knives, work the butter and shortening into the dry ingredients until the butter is the size of peas. Drizzle over the ice water slowly, and continue working the dough until it sticks together when you press it with your fingers. Wrap the dough in plastic wrap, and refrigerate for 30 minutes.

While your dough is chilling, prepare the filling. In a large mixing bowl, combine the coconut sugar, apples, cornstarch, cinnamon, vanilla, salt, and lemon juice and mix thoroughly. Set aside.

Place your chilled dough between two large sheets of parchment paper. Roll the dough between the parchment into a roughly 12 inch round circle, with about ¼ inch thickness.

Remove the top sheet of parchment, and then spread the filling in an even layer over the dough. Then use the remaining dough to create a lattice top over the filling. Use a ring mold or small glass to cut the circles out of the dough, being careful to keep the layers even. Dip your cutter into flower if needed to help this process along.

If desired, brush each lattice top with a bit of melted vegan butter (try Earth Balance), and sprinkle with a bit of coconut sugar.

Bake your pies for 25-35 minutes, until bubbling and golden brown.

Enjoy warm with a scoop of vegan vanilla ice cream if desired.

Mini Vegan Chocolate Marshmallow Tarts

Makes about 12 tarts

Total Time: 45 minutes

Ingredients

• 1¼ cups graham cracker crumbs, finely ground in a food processor (about 1 sleeve- use gluten free and or/low sugar as needed)

• ¼ cup vegan butter (try Earth Balance), melted

• 1 teaspoon vanilla extract

• 1 pinch sea salt

• 12 vegan (or regular) marshmallows

• 12 oz. dark chocolate

How To

In a bowl, combine the crumbs, butter, vanilla, and salt, and mix until well combined. Divide the crust between 12 mini cupcake tins greased with a bit of butter. Use the bottom of a narrow glass to press the crust and pack it tightly. Put the crusts in the freezer, and allow to set for 15-20 minutes until firm.

In a double boiler (or the microwave), slowly melt the chocolate until smooth. Working one at a time, spoon a teaspoon of melted chocolate into one crust, then quickly dip the top of one marshmallow into the chocolate, and set it chocolate side up in the crust. Continue until all your crusts are filled, then return them all to the freeze to set for 10 minutes. If not using immediately, store the tarts in the fridge.

When ready to enjoy, carefully remove each tart from the pan. dig in!

Mini Vegan Cherry Apple Pies

Pie Crust Ingredients

• ½ cup all-purpose flour (or gluten free baking flour)

• ½ cup whole wheat flour (or gluten free baking flour)

• ½ teaspoon kosher salt

• ¼ cup plus 1 tablespoon organic vegetable oil

• 2 ½ tablespoons ice water

Filling Ingredients

• ½ cup coconut sugar

• 1 cup pitted cherries (defrost and drain if frozen)

• 3 granny smith or gala apples, peeled and diced

• ¼ cup cornstarch

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• ¼ teaspoon kosher salt

• 1 tablespoon fresh lemon juice

How To

Preheat your oven to 375 degrees. In a large mixing bow, combine the flour and salt. In a small mixing bowl, combine the vegetable oil and ice water, and whisk together until combined. Slowly stir the wet ingredients into the dry ingredients with a fork, forming the dough into a ball (dough will be moist). Wrap the dough in plastic wrap, and refrigerate for 30 minutes.

While your dough is chilling, prepare the filling. In a large mixing bowl, combine the coconut sugar, cherries, apples, cornstarch, cinnamon, vanilla, salt, and lemon juice and mix thoroughly. Set aside.

Place your chilled dough between two large sheets of parchment paper. Roll the dough between the parchment into a roughly 12 inch round circle, with about ¼ inch thickness.

Remove the top sheet of parchment, and cut rounds into the dough to fit your mini pie pans. Fill each pie pan with filling, and then use the remaining dough to create a lattice top on each pie pan over the filling.

If desired, brush each lattice top with a bit of melted vegan butter (try Earth Balance), and sprinkle with a bit of coconut sugar.

Bake your pies for 35-45 minutes, until bubbling and golden brown.

Hot Mulled Cider (Bourbon optional)

Serves: 4-6

Total Time: 10 minutes

Ingredients

• 2 quarts apple cider

• 2-3 tablespoons packed brown sugar, to taste (can substitute maple syrup or honey if desired)

• 1/8 tsp. ground ginger, or a 1 inch piece of fresh ginger, diced

• 1 orange (unpeeled), quartered

• 1 tsp. whole cloves

• 1 tablespoon vanilla extract, or ½ vanilla bean, split

• Brandy or bourbon (optional)

How To

Combine cider, sugar, ginger, orange, cinnamon, cloves, and vanilla in a large pot with a lid.

Bring everything to a boil, and then lower to a simmer for 30 minutes to an hour.

When you’re ready to serve, add a shot of brandy or bourbon to each mug, then fill to the brim with the hot cider (avoiding the oranges and spices).

Stir to combine, and garnish with a cinnamon stick. Enjoy hot or cold.

Feel Good Chocolate Chip Cookies

These are delicious made into ice cream sandwiches!

Ingredients

• 8 tablespoons Earth Balance

• 3/4 cup coconut sugar

• 1 tablespoon maple syrup

• 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons cold water)

• 1 teaspoon vanilla extract

• ¼ teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup oats, finely processed in a Vitamix or food processor until the consistency of flour

• 1 cup Bob’s Red Mill Almond Flour

• 1/2 vegan cup dark chocolate chips

• Flake sea salt (like Maldon) for sprinkling (optional)

How To

Preheat your oven to 350 degrees, and line two baking sheets with parchment paper.

Using a standing or handheld mixer with the paddle attachment, beat the Earth Balance, sugar, and maple syrup for 1-2 minutes, then add the flax egg and vanilla, and beat for another 1-2 minutes until thick and creamy. Add the remaining dry ingredients, and beat until well combined, but don’t over mix!

Fold in the chocolate chips, and use wet hands form the dough into rough balls. Don’t flatten them or make them too smooth - the texture makes the cookies better.

Space the cookies about 1 inch apart on your baking sheets, and sprinkle with a bit of Maldon salt if using.

Bake for 8-11 minutes, depending on the texture you want. Bake less for a chewier cookie, and more for a crisper one. Keep in mind the cookies will firm up as they cool, so you can stop cooking them when they’re just set. The cookies will also crisp up more overnight (if they last that long!).

Serves 2

Find more of Elizabeth’s recipes on her blog, elizabethpalmerkitchen.com or follow along on Instagram @eliabethpalmerkitchen.