Raspberry Mousse Bars

I was so excited about it being my birth month that I have told every one, and I say it out loud at least ten times a day in my own home, which definitely tried the patience of my ever so patient Dan.  Honestly, how does he put up with me?  Maybe it's the desserts!

This recipe is a quick one and allows for a lot of variation.  Don't feel like you have to use the exact ingredients I use, these bars would be delicious with many kinds of berries and with a variety of nut crusts.  Get creative! Or just follow what I've written down, there's no shame in following something tried and true!

I have no idea what I'll do for my birthday on Saturday but it will definitely involve lots of delicious food, wonderful company, and great fun!

Raspberry Mousse Bars (makes one 9x9 or 8x11)
Crust:
2 C. Mixed nuts of your choice (I used pumpkin seeds, macadamia nuts, and almonds, all raw but you can roast them if you like)
2.5 T. Coconut Oil, melted
2-3 T. Palm Sugar
2 T. Flax meal (or substitute sesame seeds if you like them)

Raspberry Layer:
12 oz. package Berry Medley, thawed (Strawberries, Raspberries, Blueberries)
2 T. Dried Cherries
1/4-1/2 lb Firm Tofu (depends on how creamy you want it)
1 t. Vanilla
2-4 T. Palm Sugar (to taste)
2 T. Vegan Mayonaise
Dash Salt
2 T. Agar Agar Flakes (heaping)

Grease a 9x9 or 8x11 baking dish (or whatever dish you are using) and line with parchment paper.  Grease the top of the parchment paper a little too.

Crust:
1. Put everything in a food processor and process until it all sticks together and it a medium-coarse meal.
2. Press into your dish of choice firmly with your fingers.  Sprinkle with a little salt if you like (optional).

Raspberry Layer:
1. Put all ingredients in a high speed blender and blend thoroughly, very thoroughly.  You want all the seeds from the berries to be chopped up.  Scrape down the sides of the blender and run it a few times on high.
2. Transfer the mixture to a small saucepan and simmer for 5-10 minutes to allow the agar agar to dissolve. Stir often so it doesn't burn to the bottom.
3. Remove from heat and pour over the crust mixture.  Allow to cool slightly before putting it in the fridge to set.

Notes:This dessert is quick to make and can be made ahead.  It can also be frozen in single servings and eaten frozen or thawed. If you can't wait for this to set, or yours doesn't set for some reason I find that this is heavenly over vanilla ice cream! Keep covered in the fridge to keep it firm.  I don't expect this dessert to last long!

Pumpkin Cinnamon Rolls

Happy Groundhog Day!

So because it is my birth month I've decided to indulge myself a bit during the next 30 days.  I decided to start with these magnificent cinnamon rolls! As cliche as it is to say this, it's true that you can't eat just one! I put pumpkin not only in the bread part but in the filling as well to give it a nice velvety texture and sneak in some extra vitamins. So I guess you could argue that these are healthy? Maybe? No? I'm going to pretend they are anyway.

Now this recipe uses the baguette recipe with some modifications.  You can always halve this or you can freeze extra rolls either before or after baking to save them for later.  This is not a "super easy" recipe, it does take a little bit of time, but its well worth it!  These do not need a glaze but if you would like one you could always add that on top after they've baked.

These cinnamon rolls have a distinctive pumpkin and cinnamon flavor, and are moist and delicious.  The bread part is a little more firm so these stay together better while you are eating them.  Don't be shy with the filling! It's really what makes these rolls great!

Pumpkin Cinnamon Rolls ( Makes about 22 Rolls)
Bread:
2.5 C. Bread Flour (plus extra for rolling out the dough)
1 t. Fine Salt
1/4-1/3 Honey (or other liquid sweetener, to taste)
1/4 C. Warm Water
3 T. Maple Syrup
2 1/4 t. Yeast (1 package)
1 C Pumpkin Puree
1/2 t. Ground Cinnamon
1/2 t. Pumpkin Pie Spice

Filling:
1.5 C. Walnuts
1.5 C. Pecans
1/2 C. Pumpkin Puree
1/2 C. Palm Sugar (or brown sugar)
1/3- 1/2 C.  Honey (or other liquid sweetener, to taste)
1/3 C. Maple Syrup
2-3 T. Ground Cinnamon (generous)
1/4 t. Ground Nutmeg (optional)
2 T. Vegan Butter
1/2 t. Fine Salt
9 dates, diced into pea sized pieces
Pinch of Ground Cloves and Ginger

1. Preheat oven to 375 F. Proof the yeast in the warm water.  Mix all other ingredients, plus the yeast mixture in a mixing bowl. Cover with plastic wrap and allow to rise for 1 hour. It won't rise much and that's ok.
2. Put pecans and walnuts in a food processor and pulse until they are a coarse meal. Some larger pieces are ok.  Add nuts and all other ingredients together and mix thoroughly.
3. Divide the dough in two pieces. Roll on a floured surface into rectangles about 10"x14" (less if you want a thicker, more dense bread). 
4. Spread half of the filling on the dough and roll it fairly tightly into a log. Take a sharp knife and cut the log into sections. How many is up to you but I did between 8 and 10 per log depending on how tall I wanted the rolls to be. Mine were about 1.5" or so tall. Repeat for the second log.
5. Place finished rolls on a baking sheet or in a 9" cake pan (non stick or greased) and bake for 20-25 minutes.

Notes: These keep for several days and you can always make them ahead.  I have never frozen them but I imagine that would also work.