Sunday, November 13, 2011

Snow is soon to come...

The days are quickly getting colder here in South Dakota. The clouds and wind hold the promise of snow soon to come. It is my belief that this calls for Heavenly Hot Chocolate to warm the body and soul. Pair that with a slice of pie made with the last apple crop of the Fall and its the perfect treat on a cold day or night.

Heavenly Hot Chocolate

2 cups almond milk (or your favorite non-dairy milk)
1/2 cup semi-sweet vegan chocolate chips
1/4 cup cocoa powder
2 heaping tbsp sugar (or to taste, I like mine bittersweet)
1 tsp cinnamon
1 tsp chili powder

Combine all ingredients in a sauce pan and whisk over medium heat until everything is dissolved and the hot chocolate is heated through. Be careful not to scald the milk, you can use a double boiler for heating if need be. Makes 2 servings.

Crumb Top Apple Pie

Recipe is for a 12 inch deep dish pie pan


2 cups All-purpose Flour
1/4 cup Earth Balance
1/2 cup Shortening
1/8 tsp Salt
Cold Water by the tbsp, only if needed to form the dough.

Cut Earth Balance and shortening into flour and salt. Add water only if the dough isn't forming a solid ball. Shape into a ball and wrap tightly, store in the refrigerator for at least 30 minutes. Roll out on a lightly floured surface. I prefer a silicone baking matt for this to ease moving the crust to my pie plate. Preheat oven to 350.


10 small apples (about 4 cups) peeled, cored, and sliced into wedges.
1 1/2 tbsp Lemon Juice
2/3 cup fine Cane Sugar
1/3 cup All-purpose Flour
2 tsp Cinnamon

In a large bowl, combine all the ingredients. Place filling in prepared crust.


2/3 cup Brown Sugar
2/3 cup Oats
1/3 cup All-purpose Flour
1/3 cup Earth Balance

Cut Earth Balance into flour, brown sugar, and oats until crumbly. Spread atop apples. Bake pie for 45 to 60 minutes or until crust edge and topping are deep golden brown and apples are cooked through. Let cool 15 minutes before slicing.

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