Friday Feast: Pumpkin Pie Spice Muffin Tops

These were meant to be cookies. I followed the recipe completely! But they’re way too cakey. They don’t look like the picture in the recipe I veganised. I don’t know what happened… maybe it’s cos I made my own pumpkin puree*? Or could it have been the veganisation? I don’t think it was due to my reduction in white chocolate chips or making my own pumpkin pie spice (you can’t buy it in Australia!).

Anyway, regardless of whether or not they turned out how they were supposed to, they taste good. Just call ’em muffin tops and eat ’em all up!

This recipe makes about 36 cookies.

Pumpkin Pie Spice Muffin Tops

three pumpkin pie spice muffin tops


  • 2-¼ cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsps pumpkin pie spice
  • ½ tsp salt
  • ½ cup vegan margarine, softened
  • 1 cup white/raw sugar (we used low GI cane sugar, which is similar to raw sugar)
  • ½ cup brown sugar
  • 1 cup pumpkin puree (I made my own from a grey pumpkin)
  • egg replacer for a whole egg (we used Orgran’s No Egg)
  • 1 tsp vanilla essence (imitation is fine)
  • 1 cup vegan white chocolate chips (or chunks, in our case – we cut up some vegan white chocolate)
pumpkin pie spice muffin tops
  1. Preheat oven to 180°C (350°F).
  2. Mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.
  3. Cream the margarine and sugars.
  4. Add the pumpkin, egg, and vanilla to the wet ingredients and combine thoroughly.
  5. Add the dry ingredients to the wet ingredients.
  6. When all ingredients are combined, stir in the chocolate chips.
  7. Drop small spoonfuls (slightly heaped teaspoonfuls) of dough on a non-stick cookie sheet, then place in the fridge for 5 to 10 mins before baking.
  8. Place in the oven and bake for 10 to 12 minutes.
  9. Cool for a couple minutes on the cookie sheet before transferring to a cooling rack.
pointy pumpkin pie spice muffin top
*To make my own pumpkin puree, I removed the seeds and stringy parts from the centre of half a grey pumpkin. After that, I rubbed it with olive oil and baked it, cut-side down, in a pyrex dish. I took the pumpkin out of the oven when it was really soft, then I removed the skin and pureed it using a stick blender. I put it in a strainer to drain a little, but the puree was too thin and it started to go through the strainer. I did get some excess liquid out, but you’d be better off using cheesecloth if you want to do this. I decided not to bother.

Friday Feast: Chewy Vegan Chocolate Chip Cookies

On Halloween night, while Yankee Elv and I were waiting for trick-or-treaters, we decided to make biscuits. I mean, cookies. Since they were American style, they can be cookies just this once.

We made two types: chewy chocolate chip and pumpkin pie spice with white chocolate chips. The latter turned out too cakey. The flavour is great, but the texture is not right. However, if you think of them as something other than cookies (such as muffin tops), then they are super yummy. As for the former – the chocolate chip cookies – well, they’re only the most super awesome vegan cookies I’ve ever tasted.

So, here’s the recipe. We didn’t really change it much; but we did reduce the number of chocolate chips. Admittedly, this was only because we didn’t have enough chocolate chips… We actually changed the method more than the ingredients. Clearly we made smaller cookies, cos we ended up with 48 rather than the 25-30 the recipe said it would make. Also, to get a great texture and shape, Yankee Elv puts the tray full of unbaked cookies in the fridge for 5-10 minutes before placing it in the oven. This really helps for some reason and is not a trick I’ve ever used before. This may be why I’m typically bad at baking cookies. But these ones turned out great (thanks YE).

Chewy Vegan Chocolate Chip Cookies

chocolate chip cookies on a plate


  • 1 cup of softened vegan margarine
  • 1/2 cup brown sugar
  • 1/2 cup white/raw sugar (we used low GI cane sugar, which is kinda like raw sugar)
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla essence (imitation is fine)
  • 2 1/4 cups plain flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 300g vegan chocolate chips (the original recipe called for 12oz)
  1. Preheat the oven to 180°C (350°F).
  2. In a large bowl, cream the margarine, sugar and brown sugar.
  3. Slowly stir in the non-dairy milk.
  4. Add the vanilla essence.
  5. In a separate bowl, combine the flour, salt and baking soda.
  6. Add the dry mixture to the wet mixture and stir well.
  7. Fold in the chocolate chips.
  8. Drop small spoonfuls (slightly heaped teaspoonfuls) onto non-stick cookie sheets and refrigerate each tray for 5 to 10 minutes before placing them in the oven.
  9. Bake for 10 minutes.
  10. Remove from the oven and allow to cool slightly, until you can lift them off the tray with a spatula. Then place them on a cooling rack until they’re cool. Make sure you eat some while they’re warm though!
chocolate chip cookies all in a big stack on top of each other (like a tower)

Friday Feast: Sweet Potato Pinwheels

Did any of you Americans ever get those Everyday with Rachael Ray magazines? They used to have a reader-submitted section called Take 5. You used five ingredients or less to make some yummy dish.

Here’s mine.*

Sweet Potato Pinwheels

uncooked pinwheels.

Ingredients (all measurements are approximate)

  • Small sweet potat0
  • 2 tabs non-dairy milk
  • 2 tsps vegan margarine
  • 2 heaped tabs brown sugar (I used dark brown)
  • 1 sheet vegan puff pastry (Borg’s is vegan, as listed on my Accidentally Vegan page)

sweet potato pinwheel ingredients: nuttelex, cooked sweet potato, brown sugar, soy milk. not shown: puff pastry.


1. Preheat the oven to 180°C.

2. Take the pastry sheet out and defrost according to instructions on the packet.

3. While the pastry is defrosting, use a fork to poke holes in the sweet potato and put it on a microwave safe plate. Cook the sweet potato in the microwave for about 6 mins, turning half way through.

4. Scoop the flesh of the sweet potato out into a bowl and mash thoroughly.

5. Add non-dairy milk, margarine and brown sugar. Combine with the sweet potato.

sweet potato, soy milk, margarine and brown sugar in a bowl.

6. Spread the sweet potato mixture evenly over the pastry.

sweet potato mixture spread over puff pastry.

7. Roll the pastry up.

partially rolled pastry with filling.

8. Slice the roll into pieces and place onto a greased baking tray.

slicing up the pinwheels.

9. Bake until the pastry is golden brown.

uncooked pinwheels.

Super tasty and super easy and super quick! Plus it’s vegan. Yum. 🙂

lovely baked pinwheel.

*Not really… I never entered one. But I could enter this one if I wanted to!



Friday Feast: Chocolate Slice

I love chocolate slice. I first made it grade 8 home economics, and it’s been a win ever since.

Items of Note:
I find that because ovens vary, the same recipe can turn out soft, or hard, or in between depending upon the oven you’re cooking it in. I tend to just check on it a lot (unless I know the oven well) and when it feels good to me then I’ll pull it out. It will seem too soft when it first comes out but it firms up as it cools. You’ll probably stuff it up the first time, but even if it’s too hard or soft it still tastes great and the next time you’ll know what not to do… and then you’ll have perfect chocolate slice! It’s also really easy to make.

By the way, you want to use desiccated coconut, not the moist, sweetened shredded kind that’s most commonly used in America. It’s too big and too sweet – just not right. You can usually find desiccated coconut in health food stores over there. In Australia, desiccated is the one most people use anyway, so just pick it up from anywhere.

Chocolate Slice

Chocolate Slice

Chocolate Slice

190 grams margarine (I haven’t tried it with nuttelex but it shouldn’t make a difference)
1 1/2 cups dessicated coconut
1 1/2 cups self-raising flour
1 1/4 cups white sugar
3 tabs cocoa

1. Preheat the oven to 180 degrees C.
2. Melt butter/margarine on the stove or in the microwave.
3. Mix all other ingredients in a large bowl.
4. Pour margarine into the dry mixture and mix well.
5. Press mixture into a slab tin/tray.
6. Bake for approximately 20 minutes.
7. Ice with chocolate icing while still warm. Sprinkle with dessicated coconut or mini m&m’s.
8. Slice while warm and somewhat soft, remove from tray when cool and harder.

If you want to know how to make the icing, here’s a basic recipe. You might need slightly less or more icing sugar or milk, but just experiment until you get the consistency you want. It’s roughly right. Keep in mind that this icing will taste rich, but it’s the perfect chocolate slice icing.


2 cups icing sugar (confectioner’s sugar)
1 1/2 tabs cocoa
1 to 2 tabs soy milk

1. Mix icing sugar, cocoa and milk in a bowl until smooth and sticky.
2. Spread carefully over chocolate slice while it’s still in the pan, before slicing, but while it’s still warm.