Chopin's Chocolate Cupcakes With Vanilla Buttercream Frosting

This delightful recipe comes from the famous Magnolia Bakery in NYC. With their combination of dark chocolate and the light fluffiness of the frosting, I found these cupcakes to be the perfect confection for a wintry day.

Ingredients

cupcakes

2 cups flour

1 tsp baking soda

2 sticks vegan butter, softened (Earth Balance)

1 cup sugar

1 cup light brown sugar

4 eggs

6 oz. semisweet chocolate chips (I recommend the Trader Joe's brand)

1 cup buttermilk

1 tsp vanilla extract

frosting

2 sticks vegan butter

6 cups confectioner's sugar

1/2 cup soy milk

2 tsps vanilla extract

Directions

Cupcakes: Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper cupcake cups and set aside.

In a small bowl, sift flour and baking soda. Set aside.

In a large bowl cream the butter with an electric mixer until smooth. Add the sugars and beat until pale and fluffy. Add the eggs in one at a time. In a double boiler, melt the chocolate and then add to the butter mixture. Slowly incorporate the flour mixture, alternating with the soy milk and vanilla. Spoon the batter into the cups until they are about 3/4 full. Bake for 20-25. Remove from oven and allow to cool in their tins for about 20 minutes.

Frosting: In a large mixing bowl, blend together the butter, 4 cups of confectioner's sugar, soy milk, and vanilla. Add in the remaining 2 cups of confectioner's sugar and blend until smooth and fluffy. Pipe or spread on to cupcakes and enjoy!

Music Suggestions:

• Piano Concerto No.2: Mvt. II- Chopin
• Arabesque No. 1- Debussy

Concertante Chocolate Plum Torte

This recipe comes from the wonderful food blog, Cannelle et Vanille, a site that is dedicated to healthy yet delicious desserts and other dishes. For those of you who are speculative when it comes to health food and dessert, do not shy away from this recipe. It is absolutely divine! The chocolaty richness of the torte is perfectly balanced by the light sweetness of the plums. A sure taste-bud pleaser.

Ingredients

2 eggs

1/2 cup sugar

1/2 cup vegan butter

2 oz. bittersweet or semisweet chocolate (I used the semisweet Trader Joe's chocolate chips)

1 cup almond flour

1/4 brown rice flour

2 Tbsps cocoa powder

1/4 tsp salt

4 black plums, thinly sliced

Directions

Preheat oven to 375 degrees F. Grease a 9 inch springform pan and set aside.

Place the butter and chocolate in a heatproof bowl and set atop a sauce pan with a 1/2 cup of water. Turn flame to medium and allow to melt, stirring occasionally. Remove from heat and allow to cool slightly.

In a large bowl, whisk together the eggs and sugar. Fold in the chocolate mixture. Add in the dry ingredients and mix well to create a thick batter.

Pour the batter into the prepared pan and place the plum slices in a fan-like arrangement working from the outside edge going in. Bake for 25 minutes or until a toothpick comes out clean when inserted in the middle of the torte. Enjoy!

Music suggestions:

• Consolation No. 3 in D-flat Major: Lento Placido- Franz Liszt
• Piano Concerto No. 2 in B-flat, Op. 83: III. Andante- Piu adagio- Johannes Brahms

Paganini's Precocious Chocolate Cake

Originally titled Racine's Cake (it is named for the Parisian restaurant from which it comes), this cake is a favorite of David Lebovitz's, one of my favorite cookbook authors. Complex in flavor, yet light in texture, it was only appropriate to dedicate this cake to the violinist and composer Nicolo Paganini for his dark yet playful musical temperament.

Ingredients

cocoa powder

10 oz. bittersweet or semisweet chocolate (I like to use the Trader Joe's semisweet chocolate chips)

1/2 cup vegan butter

1 Tbsp freshly brewed espresso (or very strong instant coffee, if you want to cheat)

1/2 tsp vanilla extract

6 large eggs, separated

1/4 cup plus 2 Tbsps sugar

2 Tbsps coca nibs (I used chopped pecans as I did not have cocoa nibs)

Directions

Preheat oven to 350 degrees F. Grease a 9 inch springform pan and dust well with cocoa powder. Set aside.

In a large heatproof bowl, combine the chocolate, butter, and espresso. Set the bowl over a saucepan that contains about a 1/2 cup of water. Turn the flame on medium and allow the chocolate and butter to melt, stirring occasionally. Remove from heat and stir in vanilla.

In a smaller bowl, combine the six egg yolks with a 1/4 cup of sugar. Blend with a hand mixer until pale in fluffy. In a separate medium sized bowl, blend the six egg whites with a hand mixer just until they begin to hold their shape. Add the remaining 2 Tbsps of sugar and continue to beat until soft peaks form.

Fold the egg yolk mixture into the chocolate mixture and then fold in the egg white mixture. Mix gently until there are no streaks left. Pour the batter into the prepared pan and sprinkle the cocoa nibs (or pecans) on top. Bake for about 25 minutes. Remove from oven and allow to cool completely before serving. Enjoy!

Music suggestions:

• Violin Concerto No. 1 in D, Op. 6- Nicolo Paganini
• 24 Caprices for Violin, Op. 1: No. 24 in A Minor- Nicolo Paganini

Presto Peanut Butter Banana Bread

This delicious recipe was featured on the cover of the October 2010 issue of Cooking Light. Very easy to make, this breakfast treat will not let you down.

Ingredients

Bread

1 1/2 cups mashed ripe banana

1/3 cup Tofutti sour cream

1/3 cup creamy peanut butter

3 Tbsps vegan butter, melted

2 eggs

1/2 cup sugar

1/2 cup packed brown sugar

1 1/2 cups flour

1/4 cups oat bran (or ground flaxseed)

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/8 tsp allspice

2 Tbsps dry-roasted peanuts, chopped

Glaze

1/3 cup confectioners sugar

1 Tbsp soy milk

1 Tbsp creamy peanut butter

Directions

Preheat oven to 350 degrees F. Grease a 9x5 loaf pan and set aside.

Bread: In a large bowl, combine the first 5 ingredients with a hand mixer. Add the sugar and brown sugar and mix well. Set aside. In a small bowl, combine the next 5 ingredients. Add this mixture to the banana mixture in the large bowl. Stir until just blended. Add in the chopped peanuts. Pour the batter in to the the prepared pan and bake for about 1 hour and 5 minutes or until a knife or toothpick comes out clean when inserted in the center. Remove from oven and allow to cool in the pan for 10 minutes. Remove the banana bread from the pan and place it on a wire rack to finish cooling.

Glaze: In a small bowl combine all 3 ingredients. Whisk well and drizzle over top of the bread to glaze it. Enjoy!

Music Suggestions:

• On the Sunny Side of the Street- Ella Fitzgerald
• Banana Pancakes- Jack Johnson

Musical Maple Bundt Cake

If fall had a flavor, this bundt cake would be it. Not too heavy or dry, it makes for the perfect dessert or scrumptious breakfast.

Ingredients

3 1/2 cups whole-wheat pastry flour

2 tsps baking powder

2 tsps baking soda

2 tsps ground cinnamon

1/2 tsp salt

1 1/2 cups pure maple syrup

1 1/3 cups water

2/3 cup canola oil

2 Tbsps vanilla extract

1 Tbs apple cider vinegar

2 tsps maple extract

Confectioner's sugar for dusting

Directions

Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan and set aside.

In a medium size bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large bowl, combine the maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups of water. Stir in flour mixture until well blended.

Pour batter into the bundt pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool for 20 minutes before turning over the pan to allow to unmold onto a cooling rack. Enjoy!

Music suggestions:

• Autumn in New York- Ella Fitzgerald and Louis Armstrong
• A Foggy Day- Ella Fitzgerald and Louis Armstrong

Arpeggiated Apple Pie

This apple pie recipe has to be one of the most unusual and most delicious ones I have ever come across. A lover of animal crackers, I was intrigued by the incorporation of this kid-friendly classic.

Ingredients

filling

2 Granny Smith apples, peeled and thinly sliced

4 Golden Delicious apples, peeled and thinly sliced

1 1/3 cups sugar

1/2 tsp salt

6 Tbsps instant tapioca

2 Tsps cinnamon

3 Tbsps fresh lemon juice

crust

1 1/2 cups animal crackers

3 1/2 flour

1 stick vegan butter (Earth Balance)

1 stick vegan shortening (Earth Balance)

6 Tbsps ice water

Glaze

3/4 cup reserved apple juice (from filling)

2 Tbsps fresh lemon juice

1 Tbsp vegan butter

1 1/4 cups confectioner's sugar

Directions

Preheat oven to 350 degrees F. Grease a pie dish and set aside.

Filling: In a large bowl, combine the apples, sugar and salt. Set aside for about 30 minutes to allow the apples to release their juices. Collect 3/4 cup of the apple juice and set aside for glaze.

After you remove your apple juice, toss the apples with the cinnamon, tapioca, and lemon juice.

Crust: In a food processor, combine the flour, 1 stick of butter, and 1 stick of shortening. Process until a coarse meal has formed. Gradually add in the ice water until the dough has formed. Remove dough, divide into two halves and set aside. Using the food processor again, crush the animal crackers and sugar until they become a powdery consistency. Dust your work surface with the animal cracker mixture and roll out your first slab of dough on top of it. Place the rolled out dough in the prepared pie dish. Poke holes in the bottom of the dough with the tines of a fork. Pour the apple filling into the pie dish on top of the crust. Re-dust your work surface with the animal crackers and roll out the other half of the dough to create the top crust. Place the dough on top of the pie filling, trim and seal the edges. Cut vents into the top of the pie to allow for heat to escape. Bake for about 1 hour or until the pie is golden brown.

Glaze: Simmer the reserved apple juice over medium heat until it has reduced to about 1/4 its amount. Remove form heat and stir in lemon juice and butter. Whisk in confectioner's sugar and brush the glaze on top of the pie once it has come out of the oven. Allow the pie to cool completely before serving (the cooling process will allow for the glaze to set). Enjoy!

Music suggestions:

• I'll Fly Away- O Brother, Where Art Thou?: The Kossoy Sisters
• Big Rock Candy Mountain- Harry McClintock

Harmonious Hummingbird Cupcakes

I recently received the most wonderful cupcake kit as a gift. Inspired by the sweet cupcake liners and the recipe booklet that came along with it, I decided to make something. I selected the hummingbird cupcake recipe and began to bake. The end result was the most unusual and delicious cupcake recipe I have ever come across. Light and fluffy, these cupcakes are a wonderful combination of bananas, pecans, and pineapple. I hope you enjoy them.

Ingredients

cupcakes

1 1/4 cups flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 egg yolk

1 cup sugar

1/2 canola oil

1 tsp vanilla extract

1/2 cup sour cream

3/4 tsp cinnamon

1/2 cup mashed banana

1/2 cup canned crushed pineapple, drained

1/2 cup finely chopped pecans

frosting

1/2 cup vegan butter, room temperature

6 oz tofutti cream cheese

1 tsp vanilla extract

3 cups confectioners sugar

Directions

Preheat oven to 350 degrees F. Line and grease a pan of 12 cupcake molds and set aside.

Cupcakes: In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat the egg, egg yolk, and sugar with an electric hand mixer until thick and creamy. Still using the electric mixer, add in the vanilla extract and oil. Add in the sour cream, followed by the flour mixture. Fold in the banana, pineapple, and pecans. Mix well. Spoon batter into the paper cups, filling them about 3/4 of the way. Bake for about 25-30 minutes. Remove from oven and allow to cool completely before frosting them.

Frosting: In a large bowl, cream the vegan butter, tofutti cream cheese. and vanilla extract with an electric hand mixer. Gradually add in the confectioners sugar one cup at a time.

Frost the cupcakes in the design of your choice and Enjoy!

Music suggestions:

• Zip-A-D00-Dah- Louis Armstrong
• The Sleeping Beauty, Op. 66: 6. Valse- Pyotr Ilyich Tchaikovsky

Maggiore Mini Carrot Cakes

This might just be the nicest carrot cake recipe I have ever found. A favorite of my Mother's, these little cakes are the perfect combination of moist and fluffy.

Ingredients

cake

2 cups sugar

1 cup vegetable oil

4 eggs (or eggbeaters if you choose)

2 cups flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

2 cups fresh grated carrots

icing

4 Tbsps vegan butter

8 oz. Tofutti cream cheese

1/2 cup confectioners sugar

1/3 cup splenda (you can also just use confectioners sugar if you want)

3/4 cup lightly roasted pecans, chopped

1 tsp vanilla

Directions

cake: Preheat oven to 350 degrees F. Grease and flour 12 mini cake molds or if you want to make just one large cake, grease and flour a 9 inch spring form pan.

In a large bowl, combine sugar, oil, and eggs. In a smaller bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Stir the dry ingredients into the oil mixture. Add in the grated carrots and mix well.

If you are making mini cakes, fill each cake mold about half way with batter (the cake will rise substantially while baking) and bake for about 30-40 minutes. If you are making one large cake, pour batter into the spring form pan and bake for about 50 minutes. Remember to test the cake by poking the middle of it with a knife to see if it has baked through.

icing: In a food processor, cream together the vegan butter and Tofutti cream cheese until smooth. With the food processor running, add the remaining ingredients but leave the pecans as the last to be put in.

Once the cakes have cooled, spread the icing over the top of them and serve. If you have made one large cake, it works better to spread icing over individual pieces rather than the whole cake. The cake will keep for longer if you do so. Enjoy!

Music suggestions:

• On the Sunny Side of the Street- Ella Fitzgerald
• Dream a Little Dream of Me- Ella Fitzgerald & Louis Armstrong

Coloratura Chocolate Cupcakes With Strawberry Tofutti Cream Cheese Frosting

I recently received the Babycakes Bakery Cookbook as a gift. For those of you who don't know, Babycakes is a delightful vegan (and kosher!) bakery based in NYC. Look them up if you're there!

Excited by the beautiful pictures and innovative recipes, I was eager to begin baking. This cookbook contains the secrets to creating the most wonderful baked goods with a healthy twist. Who doesn't love a delicious dessert that is also good for you?

Ingredients

cupcakes

1 3/4 cups chickpea flour

1/2 cup potato starch

1 cup unsweetened cocoa powder

1/4 cup arrowroot

1 Tbsp plus 1 1/2 tsps baking powder

1/2 tsp xanthan gum

2 tsps salt

1 cup coconut oil

1 1/3 cups agave nectar

3/4 cup unsweetened applesauce

3 Tbsps vanilla extract

1 cup hot coffee

frosting

1 8 oz. container tofutti cream cheese

1 stick vegan butter

1/2 tsp vanilla extract

2 cups confectioners sugar

1/2 cup frozen strawberries, slightly thawed

Directions

Cupcakes: Preheat oven to 325 degrees F. Line 2 12-cup muffin tins with paper liners. Grease them and set aside. In a large bowl, whisk together all the dry ingredients. Add the coconut oil, agave nectar, applesauce, vanilla extract, and hot coffee. Mix until smooth.

Pour batter into each cup until almost they are almost full. Bake for a total of 22 minutes, rotating the trays 180 degrees after 15 minutes. Test the center of the cupcakes with toothpick to see if they are fully cooked. Remove from oven and allow them to cool for 20 minutes while still in the tray. Transfer to a wire rack to cool completely before applying the frosting.

Frosting: In a medium size bowl, combine the tofutti cream cheese and vegan butter with an electric mixer. Add the vanilla. Gradually add the confectioners sugar until fully mixed and smooth. In a food processor, grind down the strawberries until smooth. Fold the strawberries in to the frosting. Apply to the top of each cupcake and Enjoy!

Music suggestions:

• Un Ballo in Maschera: Saper Vorreste- Giuseppe Verdi
• Peter And The Wolf, Op. 67: Peter In The Meadow- Sergei Prokofiev

Decadente Peach Pie

Please forgive me for the amount of butter that you are about to witness in this recipe.

With the 4th of July holiday fast approaching, I was in the mood to bake something truly American with a twist of Southern comfort. I came across a very traditional peach pie recipe on foodnetwork.com and thus began the baking process. Neglecting to read ahead in the recipe (a terrible cooking habit of mine), I was about halfway through making the dough for the crust when I realized just how much butter was going to need to be used. Having no choice but to proceed with the recipe I ended up with a very delicious and most definitely, very caloric peach pie.

Ingredients

Perfect All-Butter Crust (no I'm not kidding, this is actually what it is called haha!)

3 1/2 cups flour

1/4 cup sugar

1 tsp salt

3 diced sticks of cold vegan butter

1 Tbsp white vinegar

1/3 cup ice water

Peach filling

2 1/2 pounds frozen peach wedges, thawed

3/4 cup light brown sugar

juice of one lemon

2 Tbsps quick-cooking tapioca

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

Directions

Preheat oven to 450 degrees F.

Grease a glass pie dish and set aside.

Crust: In a food processor, combine the flour, sugar, and salt. Add 1 stick of butter and process until a coarse meal forms. Add the remaining 2 sticks and process until combined. While the food processor is running, add in the vinegar and then gradually pour in the ice water. Gather dough into a ball, wrap in plastic and chill for 1 hour.

Filling: In a large bowl, combine the peaches with all of the filling ingredients. Mix well.

After the dough has chilled, remove from the refrigerator and divide in half. Roll out one of half of the dough and place into the bottom of the pie dish to create the base crust. Poke holes into the dough with a fork for ventilation. Pour the peach filling on top of the base crust. Roll out the other half of the dough and place on top of peach filling to create the top of the pie. Trim and seal the edges. Cut small slits into the top of the pie to create a vent.

Lower the oven temperature to 400 degrees F. Bake for 30 minutes. Remove from oven and brush the top of the pie with soy milk and sprinkle with sugar. Cover the edges of the pie with foil to prevent them from burning. Return pie to oven to bake for another 30 minutes. Allow to cool completely before serving. Enjoy!

Music suggestions:

• Appalachian Spring: VII. Doppio Movimento: Variations On a Shaker Hymn- Aaron Copland
• Symphony No. 9 in E Minor, Op. 95 (From the New World): II. Largo- Antonin Dvorak

Leggiero Lemon Meringue Pie

This is probably one of the easiest lemon meringue pie recipes out there. Usually I shy away from making this dessert because it can be a bit of a patschke but once I found this recipe I was ready and raring to go!

Ingredients

Crust

1 1/4 cups flour

1/4 tsp salt

1/3 cup Earth Balance Natural Shortening

3 Tbsps cold water

Filling

3 eggs

1 1/2 cups sugar

3 Tbsps flour

3 Tbsps corn starch

2 Tbsps vegan butter

2 tsps lemon zest

1/3 cup lemon juice (or a bit more if you like the filling on the more tangy side)

1 tsp lemon extract

Meringue topping

3 egg whites

1/2 tsp vanilla extract

1/4 tsp cream of tartar

6 Tbsps sugar

Directions

Preheat oven to 450 degrees F.

Grease a 9 inch pie dish and set aside.

Crust:

In a food processor, combine the flour, salt, and shortening. Process until a mealy mixture forms. With the food processor running, add in the 3 Tbsps of water and process until dough forms. Roll on dough and place in the pie dish. Poke holes in the bottom of the dough with a fork and then cover with foil, pressing the center down so that it rests directly on top of the dough. Bake for 8 minutes and then remove foil and bake for another 5 minutes. Remove baked crust from oven and set aside to cool.

Filling:

In a medium saucepan, combine sugar, flour, cornstarch, and a dash of salt. Gradually stir in 1 1/2 cups of water. Allow mixture to simmer until it thickens. Cook for another 2 minutes while stirring continuously. Remove from heat.

Beat the 3 egg yolks in a bowl and gradually add about a 1/2 cup of the hot filling into the yolks. Stir well and return egg mixture to the filling in the saucepan. Cook for another 2 minutes while stirring continuously.

Remove from heat and stir in the vegan butter and lemon peel. Gradually add the lemon juice and lemon extract. Return to heat and stir for 2 minutes.

Lower the heat while you work on the meringue topping, but be sure to keep the filling warm, stirring occasionally.

Meringue topping:

Allow the 3 egg whites to stand at room temperature for about 20-30 minutes before beating.

In a large bowl, combine the egg whites, vanilla extract, and cream of tartar. Beat with an electric hand mixer on medium speed until soft peaks form. Gradually add in the sugar and continue to beat until stiff glossy peaks form.

Lower oven to 350 degrees F.

Pour the hot filling into the pie shell and arrange the meringue on top of it. Bake for 15 minutes. Allow pie to cool completely before chilling for 3-6 hours. Enjoy!

Music suggestions:

• Lullaby of Birdland- Ella Fitzgerald
• A Kiss to Build a Dream On- Louis Armstrong

Delicato Jam Drops

This recipe was given to me by a good friend. This cookie is a bit of a healthier spin on traditional jam drops and is just as delicious.

Ingredients

1 cup almond meal

1 cup rolled oats, ground in blender

1 cup whole wheat pastry flour

1 tsp cinnamon

pinch of salt

1/2 cup maple syrup

1/2 cup canola oil

1 jar of jam of choice

Directions

Preheat oven to 350 degrees F.

Line two cookie sheets with baking parchment and set aside.

Grind the oats in a food processor until a coarse meal forms. Add whole wheat flour, almond meal, salt, and cinnamon and process until well mixed. Add maple syrup and canola oil and combine well.

With your hands, form walnut sized balls and press your thumb into the middle of it to create a small well. Place a little bit of jam in each well and bake for 15 minutes or until golden brown. Enjoy!

Music suggestions:

• String Quartet in F Major, Op. 18, No. 1: I. Allegro Con Brio- Ludwig van Beethoven
• Prelude in D, Op. 23, No. 4- Sergei Rachmaninoff

Portamento Pecan Mudslides

I found this recipe on chocolateandzucchini.com. These cookies provide the ultimate chocolate fix. Be sure to have a glass of milk handy!

Ingredients

15 oz. Trader Joe's semi-sweet chocolate chips

1/2 cup pecan halves, coarsely chopped

2/3 cup sugar

2 1/2 Tbsp vegan butter, softened

2 eggs

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

Directions

Preheat oven to 375 degrees F.

Line two cookie sheets with baking parchment and set aside

In a double boiler, melt 8 oz. of the chocolate chips and set aside.

In a large bowl, cream together butter and sugar until light and fluffy. In a smaller bowl, whisk together the flour, baking powder, and salt. Add the flour to the butter mixture and combine well. Mix in the melted chocolate and add in the remaining 7 0z. of chocolate chips and chopped pecans. Place bowl in refrigerator and allow the dough to chill for about 20 minutes. Remove dough and and shape into walnut sized balls. Be sure to work quickly so that the dough does not become warm and sticky. Bake the cookies for 15 minutes and allow to sit for 5 minutes before transferring them to a wire rack to cool. Enjoy!

Music suggestions:

• Shreveport Stomp- Jelly Roll Morton
• La Ronde des Lutins (Dance of the Goblin), Op. 25- Antonio Bazzini

Stretto Strawberry Pie

I am a big fan of pies and this particular recipe is something that you don't see very often... not to mention the crust recipe is absolutely fool proof!

Ingredients

filling

5 cups fresh strawberries, sliced

1/2 cup sugar

1/4 cup agar-agar

1 tsp vanilla extract

crust

2 1/2 cups flour

1 cup Earth Balance natural shortening, cut into pieces

6 Tbsps ice water

glaze

1/4 cup soy milk

1 Tbsp sugar

Directions

Preheat oven to 400 degrees F.

Grease a 9 inch pie dish and set aside.

Filling:

Place all ingerdients in a large bowl and stir gently until the strawberries are fully coated. Set aside.

Crust:

Place the flour and shortening in a food processor and combine until pea-sized pieces of dry dough form. Gradually add the ice water, being careful to not over work the dough. Remove dough from food processor and role into a large ball. Divide the ball into two portions, one for the bottom crust and one for the top. Roll out one ball and place in pie dish. Poke ventilating holes into the bottom crust with a fork. Pour the filling into the pie dish, on top of the bottom crust. Roll out the second ball and place on top of filling. Trim edges and press gently to seal.

Brush the top of the pie with soy milk and sprinkle sugar evenly on top. Lower the oven temperature to 350 degrees F. Bake for 60-70 minutes or until the crust is golden brown. Enjoy!

Music suggestions:

• Le carnaval des animaux (The Carnival of Animals): VII. Aquarium- Camille Saint-Saens
• Symphony No. 6 in F Major, Op. 68 "Pastoral": I. Allegro Ma Non Troppo- Ludwig van Beethoven

Agilmente Apricot Upside-Down Cake

I came across a box of wonderful looking apricots today and even though I usually bake on Fridays, I just could not resist making this recipe.

Ingredients

cake

1 1/2 cups plain flour

2 tsps baking powder

4 eggs

1 cup organic cane sugar

1 tsp vanilla extract

1/2 cup vegan butter, melted

topping

1 cup sugar

1/2 cup water

2 1/2 oz butter, melted

6 apricots, halved and pits removed

Directions

Preheat oven to 325 degrees F.

Line the bottom of a spring form pan with baking parchment. Grease well and set aside.

Topping:

Place the sugar and water in a small saucepan over low heat and stir continuously until dissolved. Increase the heat and allow the melted sugar to boil until a golden brown syrup forms. In a small bowl, have your melted 2 1/2 oz of butter ready and waiting. Pour the syrup mixture over the butter and mix well to create a caramel. Pour the caramel into the spring form pan and set aside

Cake:

Sift the flour and baking powder three times (do not skip on this, it makes the cake fluffy) and set aside. In a large bowl beat, with an electric mixer, the eggs, sugar, and vanilla extract until thick and pale. Sift (don't skip the sifting!) the flour mixture over the egg mixture and fold in gently. Add the melted butter and fold in gently. Place the apricots cut-side down into the caramel. Spread the cake batter over everything. Bake for 65 minutes, allow to stand for 5 minutes to cool before serving. Enjoy!

Music suggestions:

• Sonata for Violin and Piano- Ballada (con mot0)- Leos Janacek
• Violin Concerto in D Major for, Op. 61: Allegro Ma Non Troppo- Ludwig van Beethoven

Scherzo Cardamom Spice Cake with Chai Frosting (Gluten Free!)

Well... having never before attempted a recipe both vegan and gluten free, I was perhaps a little too confident when starting. My confidence was very quickly humbled after I accidentally dumped half of the cake batter on the floor and had to restart my project. After a huge mess to clean up, some major nail biting, and one very big leap of faith, I managed to conquer what really is not a very hard recipe... believe me.

Ingredients

cake

4 cups brown rice flour

2 cups garbanzo bean flour, sifted

1 Tbsp plus 1 tsp baking soda

1 tsp salt

1/2 tsp ground cinnamon

2 tsps ground cardamom

1 1/3 cups canola oil

3 cups water

1 tsp apple cider vinegar

1 Tbsp plus 1 tsp vanilla extract

3 cups agave syrup

icing

2 cups peanut oil

6 2/3 cups powdered organic cane sugar

1/4 tsp salt

1 Tbsp ground cardamom

1 Tbsp plus 1 tsp ground cloves

3/4 cup hot, strongly steeped chai tea

1 Tbsp plus 1 tsp vanilla extract

Cake Directions

Preheat oven to 350 degrees F.

Grease two large cake pans. Set aside.

Combine all dry ingredients in a medium sized bowl. Combine all wet ingredients in a large bowl. Gradually whisk the dry ingredients into the wet ingredients. Your batter will look pretty wet and runny but don't worry, this is correct.

Bake the cake for about 40-50 minutes or until the center feels springy when you touch it. Allow to cool completely before icing the cake.

Icing Directions

With an electric mixer, whisk the powdered sugar and peanut oil until fluffy. Add remaining ingredients and mix well. Spread over the cakes, stack them to create two layers and enjoy!

Music suggestions:

• A Midsummer Night's Dream, Op. 61 Incidental Music: No. 1 Scherzo- Felix Mendelssohn
• Danse Macabre, Op. 40- Camille Saint-Saens

Arietta Apple-Apricot Crostata

The absolute best thing about this dessert (aside from the fact that it is simply delicious) is that the finished product looks complicated but in secret is actually quite easy to make. A crostata is an italian fruit tart with a devine butter crust (in this case, vegan butter!) that has the perfect comnination of chewy and crunchy.

Ingredients

3 Granny Smith apples, peeled and thinly sliced

1/2 cup sugar

1 cup vegan butter

2 large egg yolks

1 1/2 cups flour

pinch of salt

1/2 cup apricot preserves

Directions

Preheat oven to 425 degress F.

Grease a 10-inch fluted tart pan with removal bottom. Set aside.

Peel, core, and thinly slice the apples. Set aside.

In a food processor, combine sugar, butter, egg yolks, flour, and salt until a soft and sticky dough forms. Be careful not to overwork the dough in the food processor.

Flour your hands and press the dough down into the bottom of the tart pan. Fan out the apple slices, starting from the outer edges and working your way in towards the center.

Heat the apricot preserves in a small saucepan until they have liquified. Brush over the top of the entire tart.

Bake for 15 at 425 degrees F. Lower heat to 325 degrees F and bake for 40-45 minutes or until the crust is golden brown. Enjoy!

Music suggestions:

• Malaguena- Ernesto Lecuona
• Symphony No. 4 in A, Op. 90, "Italian": I. Allegro vivace- Felix Mendelssohn

Capricieux Cookie Brittle

If you are pressed for time with your cooking and need to make a dessert, this is your go-to recipe. These mouthwatering cookies take less than ten minutes to throw together and the result is phenomenal.

Ingredients

1 cup butter (Earth Balance)

1 cup sugar

1 1/2 tsps vanilla extract

1 tsp salt

2 cups flour

10 oz semi-sweet chocolate chips (I recommend the Trader Joe's brand)

Directions

Preheat oven to 350 degress F.

Line a cookie sheet with parchment paper and set aside.

In a large bowl combine butter and sugar with an electric mixer. Add remaining ingredients and mix well. Press the cookie dough down onto the pan, creating a thin layer (you can also use a rolling pin to spread the dough).

Bake for 20-25 minutes or until the cookie dough is golden brown. Allow to cool completely. Break into pieces with your hands to create uneven shards. Enjoy!

Music suggestions:

• Simple Symphony, Op. 4: II. Playful Pizzicato- Benjamin Britten
• Violin Concerto in D major- Pyotr Ilyich Tchaikovsky

Arabesque Apple Cinnamon Tea Cake

An arabesque is a fanciful, decorative piano piece. Inspired by the music, I decided to make a more fanciful version of your traditional apple cake recipe.

Ingredients

cake

1 1/2 sticks (6 oz.) softened butter (Earth Balance)

1/2 tsp ground cinnamon

2/3 cup organic cane sugar

3 eggs

1 1/2 cups flour

1/2 tsp baking powder

1/3 cup unsweetened vanilla soymilk

topping

3 small-medium sized green apples peeled and halved

4 tbsps sugar

2 tbsps cinnamon

1/4 cup apricot jam, warmed

Directions

Preheat oven to 350 degress F.

In a large bowl, cream together butter, sugar, and cinnamon. Beat in eggs one at a time. Sift in flour and baking powder (don't skip on the sifting part, it gives the cake a fluffier texture). Add soymilk and mix well.

Line the bottom of a 9 inch springform pan with baking parchment. Grease entire pan with cooking spray and spoon in cake batter.

For the topping, cut a row of thin and deep slits in each apple half and arrange over top of the cake batter. Combine the sugar and cinnamon and sprinkle across the top of the cake and the apples. Bake for 50 minutes. Remove cake from oven and brush the top of it with the warm jam. Return the cake to the oven for 10 more minutes or until fully cooked (you can test to see if it is done by inserting the blade of a small knife into the middle of the cake to see if it comes out clean). Serve with soy vanilla ice cream. Enjoy!

Music suggestions:

• Arabesque No. 1- Claude Debussy
• Piano Quintet in A major, Op. 114 "The Trout": IV. Tema con variazioni (Andantino)- Franz Schubert

Brillante Lemon Cupcakes with Citrus Icing

This recipe is a spinoff of one that I found in the Flat Belly Diet Cookbook. The idea of eating dessert and still having a flat belly... simply brillante! These cupcakes have a very sunny disposition. With their light yellow color and lemony flavor, they are sure to perk you up on a rainy spring day.

Ingredients

cupcakes

1 2/3 cups flour

1 cup organic cane sugar

2 tsps baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup canola oil

2 eggs

1/3 cup unsweetened soy milk

1/4 cup freshly squeezed lemon juice

zest of 1 lemon

1 tsp lemon extract

1/2 tsp vanilla extract

icing

1 1/2 cups confectioners' sugar

4-6 tbsps freshly squeezed orange juice (depending on your preference of thickness for the icing)

1 tsp freshly grated orange or clementine zest (I like to use clementine because it has a little less bite to it)

Directions

Preheat oven to 350 degrees F.

Line a 12 cup muffin pan with paper liners and grease lightly with cooking spray. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a smaller bowl, combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract, and vanilla extract. Add to the flour mixture and stir until smooth.

Spoon batter into muffin cups and bake for 17-20 minutes or until lightly browned on top.

Remove cupcakes from oven and allow to cool completely before icing them

To make the icing, combine all ingredients in a bowl and stir until smooth. Spread the icing over the cupcakes and allow to sit for at least 10 minutes before serving. Enjoy!

Music Suggestions:

• Le Tombeau de Couperin: Minuet- Maurice Ravel
• L'Histoire Du Tango: Bordel 1900: Jacques and Michael Israelievitch- Astor Piazzolla (I know this isn't an Argentinean recipe but this piece always makes me happy when I listen to it!)

Ritornello Ravioli Dolci

The Italian musical term ritornello means to return or recur. This wonderful dessert is one of my favorites to make during the spring. It is light yet rich in flavor, a guarantee that you will return for more.

Ingredients

1 cup butter, softened

2/3 cup white sugar

1 egg, beaten

1 1/2 tsp vanilla extract

1/4 tsp almond extract

zest of 1 lemon

2 1/2 cups flour

1/4 tsp baking soda

pinch of salt

jam of your choice

Directions

Preheat oven to 350 degrees F.

In a medium size bowl, cream butter and sugar. Beat in egg, add vanilla and almond extracts as well as lemon zest.

In a separate bowl, whisk together flour, baking soda, and salt. Combine with butter mixture to create a smooth dough. Gather dough into a ball and divide in two. Press the sections of dough between sheets of wax paper and allow to chill for 1 hour.

Remove one section of dough from the refrigerator and roll out. You can either cut out 1 1/2 inch squares of dough with a knife or use the mouth of a drinking glass to cut round shapes. Using a teaspoon, place a small amount of jam in the center of your cut out dough. Set aside.

Remove the remaining section of dough from the refrigerator, roll it out and cut your chosen ravioli shape. Place these cut pieces of dough on top of the ones with jam to create a sandwich. Seal the edges by pressing down on them lightly.

Transfer the cookies to parchment lined cookie sheets. Bake for 9 to 11 minutes or until the edges are light brown. Transfer cookies to wire racks and allow to cool.

Music Suggestions:

• Love Theme: Cinema Paradiso- Ennio Morricone
• "Quando m'en vo"- Giacomo Puccini

Affrettando Almond-Raspberry Meringue Bars

Ridding your kitchen of all things not kosher for Passover is always a bit of a scramble. While cooking with my Mother for this Friday night dinner I was a bit stumped when it came to making a dessert. Having a dwindling amount of ingredients, I began my search for the perfect pre-Passover dessert (this is also a good year-round recipe!).

Ingredients

1 cup (Earth Balance) butter, softened

1 egg

1/2 cup turbinado sugar

7 oz. almond paste

1/2 tsp almond extract

2 cups flour

1 jar seedless black raspberry jam ( I recommend using Smucker's Simply Fruit)

3 egg whites

1/2 cup vegan cane sugar

1/2 unsweetened flaked coconut

Directions

Preheat oven to 350 degrees F.

Grease a 9x13 inch baking pan and set aside.

Crust

In a large bowl, combine butter, almond paste, and turbinado sugar until smooth (use an electric hand mixer to cut down on time). Beat in one egg as well as the almond extract. Gradually add the 2 cups of flour until the ingredients are fully combined. Press the dough into the pan and back for 20-25 minutes until it is golden brown. Set aside to allow it to cool slightly.

Raspberry Filling

Empty the jar of black-raspberry jam into a small/medium size mixing bowl. Whisk until the jam becomes loose and smooth. Spread jam across the top of the crust.

Meringue Top

In a large bowl, whip egg whites until they form soft peaks. Gradually add the 1/2 cup sugar until the egg whites form stiff peaks and have a glossy appearance. Spread on top of jam and sprinkle the flaked coconut on top.

Bake for 15-20 minutes or until lightly browned and firm. Allow to cool and then cut bars with a sharp knife.

Music Suggestions:

• Reverie- Claude Debussy
• Moon River- Lawrence Welk

Piacere Peach and Cherry Cobbler

Ingredients

2 cups all-purpose flower

1 Tbsp baking powder

1/2 tsp salt

8 Tbsp unsalted chilled vegan butter (Earth Balance)

1/2 cup sugar, plus 1/4 cup

1 cup soy milk or almond milk

20 oz frozen peaches

8 oz frozen black cherries

2 Tbsp cornstarch

1/2 tsp cinnamon

dash of ground nutmeg

Directions

Preheat oven to 375 degrees F

Mix flour, baking powder, and salt in large bowl. Cut in butter and mix with hands until a coarse meal forms. Add 1/2 cup sugar and 1 cup soymilk. Mix for 3 minutes (this will form a thick batter). Set aside to rest.

Toss fruit with cornstarch, 1/4 sugar, and spices. Place fruit in a glass or ceramic baking dish. Cover with cobbler dough. Bake for 35-45 minutes or until lightly browned on top.

Music Suggestions:

• Symphony No. 8 in G Major, Op. 88: III, Allegretto Grazioso- Antonin Dvorak
• Pelleas Et Melisande, Op. 80: Sicilienne - Allegretto Molto Moderato- Gabriel Faure