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Pecan Pie Bars

Pecan Pie Bars

An all time classic, now gluten free, vegan and WAY easier to make. Learn how to make our simple pecan pie bars made from our gluten free and vegan blondie baking mix. Crispy crust like outside with a caramelized and fudgy interior topped with a crispy and sweet candied pecan top… all thats missing is your coconut whipped cream!

Pecan Pie Bars

 

Pecan pie is arguably an all time classic. Although I usually associate it with Thanksgiving and Christmas, this is an all year treat for people who live in pecan growing areas (like Georgia!)

Our take on this classic is gluten free, vegan and WAY easier to make. Why? Because there is NO PIE CRUST INVOLVED. No pastry. No rolling pins. Same taste and texture, magically. 

Learn how to make our simple pecan pie bars made from our gluten free and vegan blondie baking mix. Crispy crust like outside with a caramelized and fudgy interior topped with a crispy and sweet candied pecan top… all thats missing is your coconut whipped cream!

This recipe requires 6 ingredients (ONLY!) when you work with the Dolled Up Desserts baking mix. It’s also 100% gluten, dairy, egg and soy free! Whether you are a novice baker or just don’t want to go though the effort of making pecan pie, our blondie mix will get you through Pecan Pie making with an inclusive, show stopping dessert.

 

Print Recipe
Pecan Pie Bars (Gluten Free + Vegan)
This recipe requires 6 ingredients (ONLY!) when you work with the Dolled Up Desserts baking mix. It's also 100% gluten, dairy, egg and soy free!
Prep Time 20 minutes
Cook Time 25 minutes
Servings
squares
Prep Time 20 minutes
Cook Time 25 minutes
Servings
squares
Instructions
  1. Preheat oven to 350 F. Line a 9x9 inch baking pan with parchment paper and set aside.
  2. Prep mashed sweet potato by either baking or boiling peeled sweet potato.
  3. To a mixing bowl, combine oil, 1/4 cup maple syrup, cinnamon and potato until combined. Fold in baking mix with spatula until no dry pockets are present.
  4. In a side bowl, glaze pecans with brown sugar and maple syrup until well dispersed over all nuts.
  5. Spread blondie batter into the prepared baking sheet until even. Disperse sugared pecans all over the tops of the blondies. It should be a very thick layer.
  6. Bake for 25 minutes. Let cool for 15 minutes in pan if you want to enjoy these warm. Run a knife around the edges of the pan first to loosen the bars, and then cut them out carefully.
  7. Serve bars with your favourite non-dairy ice cream or whipped cream.
Recipe Notes

STORAGE

Store cut bars in an airtight container on the counter for 48 hours, in the fridge for 4 days or freezer for 3 months.

Vegan Coconut Oil Cannabutter

Vegan Coconut Oil Cannabutter

LEGAL DISCLAIMER: his article is intended for audiences 19 years of age or older as it deals with mature subject matter. Please refer to the legislation and official resources of your jurisdiction for the use of cannabis products. This article is purely from the author’s experience and opinions, and is not verified official information. By continuing to read this article, you consent to absolving Dolled Up Desserts Gluten Free and Vegan Baking Inc. (Dolled Up Desserts), its founder Katarina Poletto, and all its subsidiaries of any and all liabilities and damages that may be caused by your personal use.

Dolled Up Desserts does not formally endorse the use of cannabis for the production of edibles, and cannot speak to the health related effects or safety concerns like a physician or lawmaker. We come from the perspective of providing safe use recommendations for Canadians and Americans living in legalized jurisdictions to make their own edibles for personal use only. We do not claim to be experts in the subject and are not prescribing any behaviour or use of cannabis.

If you choose to use cannabis, please follow the legislation of your jurisdiction. Please do not operate heavy machinery, drive, take advantage of others, or allow persons under the legal age consume cannabis products.

Vegan Coconut Oil Cannabutter

In 2018, the personal recreational purchase and consumption of cannabis was legalized for the mass Canadian (woohoo Canada!). Although there are many ways to enjoy cannabis, the experience that comes with edible cannabis is unlike any other. Edibles are considered a more inclusive and “friendly” approach to cannabis consumption (because eating a cookie is so much more fun than smoking, in our opinion!). From savoury rubs and sauces to brownies, “getting high” no longer requires you to inhale anything. Although effects are different for everyone, edibles also produce a significantly prolonged and heightened effect on the body and mind (up to 10 hours).

As a vegan and gluten free pastry chef, my priority is to consistently innovate high quality, safe and inclusive experiences through treats. The legalization of cannabis has allowed Canadians the opportunity to produce their own cannabis edibles, which is a huge step forward toward the acceptance of cannabis in our society. However, DIY edibles are not a straight and narrow process, and if you do not have the prior knowledge or experience, your edibles could end up being anywhere from without effect to being seriously dangerous.

Since I am all about inclusivity and safety, I have decided to share my take on vegan cannabutter, which can used in almost any recipe of your choosing that requires oil. I hope I can help make your experience with cannabis safe and accessible.

If this is your first or hundredth time making cannabutter, here are my golden rules to making safe cannabutter:

Low and Slow: optimal infusion takes TIME! This is not something you want to rush, or else your edible will not reach its full potential and have a reduced shelf life. This rule also applies to consumption: if you are not yet aware of your cannabis comfort zone, start with a low dose. Understand the effects of each level of dosing: if you feel comfortable taking more, you can at your own risk.
Make Cannabutter with Your Final Product in Mind: many online cannabutter recipes recommend infusing large amounts of cannabis into butter (7-8g), to which you can use a small amount in any recipe. I do not like or recommend this approach as you do not actually know how much cannabis has been infused into that portion you decide to consume. I like to make cannabutter knowing exactly what I plan to make and how many portions I want out of it. That way I can control the dosage and ensure that every edible I make ends up with the same amount of cannabis infused.
Precise Calculations: the first step in making edibles is buying a precision scale (measures to the 0.01g) and a digital candy thermometer. You should be measuring everything to the milligram to ensure safe and accurate dosing. Thus a scale is essential. A thermometer is critical during the infusion phase to ensure your hot butter doesn’t scald the cannabis bud. Continuing my previous point, it is essential to calculate AHEAD OF TIME how much cannabis you would like to have per serving.

In Canada and almost all legal US States, the proposed legal dose of an edible is 0.01g, or 10mg. If I was planning to make 36 infused cookies, and my recipe calls for 80g of butter, I would multiply 36 servings by 0.01g. This is the total cannabis that I need to infuse into my butter, which in this example equals 0.36g.

In reality, this is not a lot of cannabis, thus being a great place to start for first time users. At your own personal discretion and risk, you can increase the dose per serving. Other factors in the production process, from cannabis strain to how long you infused the butter, will increase or decrease the potency of the edible. Above all else, it is important to follow the first golden rule, and be sure to set boundaries for your own comfort zone.

A SPOTLIGHT ON INGREDIENTS

Whether you are plant based or not, coconut oil is one of the best oils to infuse with cannabis. It’s heat capacity is the highest of almost all oils (400 F), does not change consistency or texture when heated (unlike margarine), and best retains the cannabinoids due to having the highest concentration of fatty acids. Other oils like canola or sunflower will work, but will not retain the same amount of cannabis as coconut oil. You may need to adjust your dosing based on personal preference.

When it comes to the cannabis itself, not every cannabis plant was bred and grown equally. The world of cannabis is incredibly diverse. Over thousands of years, cannabis has been innovated naturally to produce countless of positive health benefits, tastes, and sensory experiences. Research your cannabis (Leafly is a great resource) before you buy cannabis legally from your provincial or state regulated cannabis store.

Regardless of your selected strain, you are going to need to ensure you fully extract the naturally occurring compounds into the butter. The THC, CBD and all compounds are chemically activated with heat (hence why cannabis is traditionally smoked or vaped). For edibles, we need to mimic this process or else our infused cannabutter will not contain any cannabis. Thus, the first and most important step is to toast your ground cannabis to activate the THC through a process called decarboxylation. In short, this is just a fancy chemistry word for toasting.

THE INFUSION PROCESS

There are two common infusion methods. The first way, which is what is detailed in the recipe, is the quick and simple way. You mix your decarboxylated cannabis bud in a small saucepan with the melted coconut oil and let it steep for 4-6 hours on the lowest heat setting possible that your stove top provides. Once infused, you use a fine mesh sieve and strain out the cannabis, leaving behind fully infused butter. This process is hassle free, but you also need to keep a closer eye on your cannabutter as it infuses. The ideal infusion temperature is between 180-200F. Above 200F you start to scald the THC. However, if it does go over temperature, it’s not the end of the world. Take the pot off the burner, let it cool down and put it back on the heat again at a lower temperature.

The second method requires more tools, but will not scald your cannabis as easily. Instead of mixing the cannabis straight in with the coconut oil, you put the grounds in an empty tea bag to steep in the oil. Instead of being in direct contact with the sauce pan, your oil will remain in a glass jar that you plan to store your cannabutter in. This jar gets immersed in water that is being heated consistently in the sauce pan. The water bath will consistently heat the oil, and you no longer need to strain the cannabis post infusion. Either method works well, just ensure you keep temperatures low and infuse slowly.

If you’re a visual or auditory learner, or would just rather watch this content, check out my video on the Dolled Up Desserts youtube channel with Lisa Le from The Viet Vegan . We discuss all of this and more.

Print Recipe
Vegan Coconut Oil Cannabutter
Cannabutter is the base to any infused cannabis food product. This recipe is a low dose, safe way to experiment with your own homemade vegan edibles. You can adjust the servings based on your needs, please refer to the full article for details on how to do this.
Prep Time 10 minutes
Passive Time 6 hours
Servings
0.01g servings
Ingredients
Ingredients
Prep Time 10 minutes
Passive Time 6 hours
Servings
0.01g servings
Ingredients
Ingredients
Instructions
  1. Preheat oven to 245°F. Line baking sheet with parchment paper.
  2. Using a precision scale, weigh your marijuana based on your calculations per dose.
  3. Place marijuana buds in grinder and grind completely. Remove grounds and spread evenly on baking sheet.
  4. Bake for 35 minutes. Be sure to turn on your exhaust hood if you do not want your kitchen to smell like cannabis.
  5. Once your marijuana has toasted, in a small saucepan on low heat, melt coconut oil. Mix in ground marijuana. Once melted, turn the heat down to the lowest heat setting possible, place candy thermometer in the oil. Let infuse for 4-6 hours, depending on how much time you have. NB: The optimal infusion temperature is between 180-200°F, however if it goes under or over this temperature, do not worry. Heat up or cool off the butter by turning up or turning off the heat.
  6. Once time has passed, pour the infused butter through the fine mesh sieve into the container of choice. Gently press the marijuana left behind using as spatula to ensure all butter has been extracted. Throw away the grounds.
Recipe Notes

STORAGE

Store cannabutter in a sealed airtight container in the fridge for up to 6 months or in the freezer up to one year.

Caramel Apple Blondies (Vegan + Gluten Free)

Caramel Apple Blondies (Vegan + Gluten Free)

Vegan and gluten free Caramel Apple Blondies are the perfect way to celebrate fall! This recipe for blondies is simple, especially with our blondie mix. Learn how to make our coconut candied caramel, and get creative with other fruits! Let’s get baking!

Caramel Apple Blondies

 

Summer is nearly over… which is bittersweet. As much as we love ice cream and fruity treats and the heat, we can also hardly wait to re-live the tastes of fall: cinnamon, apples, caramels, sweet brown sugar…. so delicious! So in spirit of the fall upon us (soon), we decided to make caramel apple blondies!

These treats are a huge favourite on our team. It like eating soft apple pie! But then that candy caramel chew, from the coconut condensed milk (of course) adds a whole other level of delicious. You can make your caramel using your favourite vegan caramel sauce recipe as well- it’ll still work.

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If you are just not ready for fall, use summer produce! It’s still peach season in Southern Ontario, and caramel peaches in the blondies would be just lovely! Top it off with some vanilla nice cream and you might as well open your own bake shop on the porch! 

A tip for the caramel: make sure you start your timer right when you pour the caramel in the pot. 5-7 minutes of boiling is all you need. If you boil it more the caramel get harder. Although incredibly delicious, it becomes nearly impossible to cut (or eat). This caramel is thick and hardy. Boil it until it is a nice golden brown and the bubbles are large, but take it off promptly after. Be sure to only pour on HALF the caramel sauce and drizzle it slowly. If you put all of it on, you will have a thick piece of caramel on the blondies. Appetizing- yes. Too heavy for the blondies- also yes. If your blondies are frozen prior to pouring on the caramel, it’ll hold up better. With that left over caramel, pour it in a parchment lined dish and eat it later on its own or with ice cream- its still really tasty!

Another pro tip: Add a little sea salt or flaked salt to the caramel once poured. It really takes the whole treat to the next level, especially if its crunchy flaked sea salt. 

If you check out the recipe video, let us know what you think of the new studio in the comments! Be sure to subscribe to our channel to stay up to date with all things Dolled Up!!

Print Recipe
Vegan Gluten Free Caramel Apple Blondies
Our vegan and gluten free Caramel Apple Blondies are the perfect way to celebrate the changing colours, cooler weather, seasonal produce (Apple picking anyone?!), and just feel happy that summer is over. This recipe for blondies is incredibly simple to whip up, especially with our gluten free and vegan blondie baking mix.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Blondies
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Blondies
Ingredients
Instructions
  1. Preheat oven to 350 degrees Farenheit. Grease an 8x8 inch pan with coconut oil or line with parchment.
  2. Peel apple and cut into quarters. Core the apple by cutting the edge each quarter off. Dice apple quarters into smaller pieces.
  3. Mix apple pieces with cinnamon in a side bowl. Set aside.
  4. Combine water with flax pack included in baking mix in a side bowl. Set aside.
  5. Mix together coconut oil and maple syrup in main mixing bowl. Pour in flax seed and apples. Mix until the flax coats all the apples and is combined.
  6. Add baking mix and stir until no dry pockets are present. Pour into pan and bake for 30 minutes.
  7. Let blondies cool completely, even freeze them. Remove from pan prior to pouring caramel on top.
  8. Once blondies are cool, prepare caramel over stove top. Pour can of coconut condensed milk into the pot and boil for 5-7 minutes. You will know it is done when the milk has become a golden brown, the bubbles are larger and do not pop as vigorously.
  9. Direct from the pot, pour only half the caramel onto the blondies. Pour the rest into a parchment lined dish and let harden as a snack for later.
  10. Let caramel cool completely before consumption.
Recipe Notes

STORAGE

Store blondies on the counter in an airtight container for 24 hours, in the fridge for 3 days, or in the freezer for 6 weeks.

Caramel Stuffed Chocolate Chip Cookie Bars (Vegan + Gluten Free)

Caramel Stuffed Chocolate Chip Cookie Bars (Vegan + Gluten Free)

A thick layer of vegan soft caramel is stuffed between two oatmeal chocolate chip cookies, baked to a soft and moist gluten free perfection… does it get any better? Transform your blondie baking mix into delicious chocolate chip cookies so easily with this recipe! Adding coconut soft caramel only takes it to the next level…. so, let’s get baking!

 

Caramel Stuffed Chocolate Chip Cookie Bars

 

A thick layer of vegan soft caramel is stuffed between two oatmeal chocolate chip cookies, baked to a soft and moist gluten free perfection… does it get any better?

 

We are a little obsessed over our discovery of making simple soft caramel from coconut condensed milk. It reminds us of the soft caramel candies you had when you were a kid. It’s delicious, versatile and SO SIMPLE to make. We buy this coconut condensed milk, but you likely can buy it at your local natural food store. We try to now use it in EVERYTHING, so get used to this because you’ll be seeing many more recipes with this simple caramel!

 

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This recipe is also an example of how versatile our baking mixes are. Our blondie mix, which is typically a “brownie” bar like treat can be easily transformed into an oatmeal chocolate chip cookie. Surprisingly, it tastes just like a cookie rather than a blondie just with the addition of oats. The next step is to take these blondies and make them into rounded cookies- any guesses on how to do this? Let us know your creative hypothesis below!

Print Recipe
Caramel Stuffed Chocolate Chip Cookie Bars
A thick layer of vegan dairy free soft caramel is stuffed between two oatmeal chocolate chip cookies, baked to a soft and moist gluten free perfection... does it get any better?
Prep Time 20 minutes
Cook Time 30 minutes
Servings
bars
Prep Time 20 minutes
Cook Time 30 minutes
Servings
bars
Instructions
  1. Preheat oven to 350°F. Line a 9x9" baking pan with parchment paper or grease with coconut oil. Set aside.
  2. Prepare baking mix as directed on back of package. Stir in rolled oats to prepared batter. Set aside
  3. Set up your caramel making tools: place a small sauce pan on one of your stove burners. Open can of coconut condensed milk and pour entire contents into the pot.
  4. Press approximately half of the batter into the bottom of the pan (this layer can be fairly thin). Pour a liberal amount of chocolate chips on top. Take remaining batter, place it on a sheet of parchment paper and press it in to a thin layer that is approximately the size of the 9x9" pan. Set aside
  5. Place the pan into preheated oven for 10 minutes. Immediatley turn on stovetop burner to high heat and begin to boil coconut milk.
  6. Boil coconut milk for 7-8 minutes and stir occassionally using a spatula. You will know the caramel is ready when you can scrape the caramel off the side of the pot and it seems "sticky" and "stringy", the bubbles are large and do not pop as quickly as they did at first, and the colour of the milk is a darker caramel colour. Once it reaches this stage, pull your blondies out of the oven and turn off the burner.
  7. Pour the entirety of the caramel on top of the blondies in the pan. Spread as best as you can to cover the edges of the pan.
  8. Carefully "flip" or place the second thin layer of blondie on top of the caramel. If it breaks, this is okay. Be very careful when spreading the batter, as the caramel is incredibly hot.
  9. Place the pan into the oven and bake for another 20 minutes.
  10. Let baked blondies cool completely, as the caramel is extremely hot. Cut, serve and enjoy!
Recipe Notes

STORAGE

Blondies can be stored in an airtight container at room temperature for up to 48 hours. Blondies can be stored in the fridge up to 5 days and in the freezer for up to 4 months.

The Best Vegan Butterscotch Blondies

The Best Vegan Butterscotch Blondies

The best vegan butterscotch blondies made with dolled up desserts  vegan Monroe blondie mix and home made vegan butterscotch chips. Using sweet potato instead of classic flax egg and using vegan chocolate chips to bring you back to childhood times. Let’s get baking!

 

The BEST Vegan Butterscotch White Chocolate Blondies

 

Blondies are amazing, we all know that. Our blondie mix is definitely my favourite. Even if I’m a little biased, I still think our mix makes the best blondies out there. But I was curious to see if there was a way to make our blondies even better.

Enter butterscotch: a flavour that was a constant in my childhood. The blondies I used to enjoy had butterscotch chips in them, but after going vegan and gluten-free I couldn’t enjoy butterscotch chips because they’re made with milk. So, I made my own! By getting creative with ingredients and throwing chocolate into the mix, the absolute best blondies were born.

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In our egg replacer endeavors we found that sweet potato made the best brownie. We swapped out our flag egg for sweet potato and ended up with this beautifully textured, gooey blondie with chocolate and butterscotch chips throughout.

It’s a taste that will bring you back to better days and simpler times. If you’re a fan of blondies, (I don’t mean the band, but Blondie is cool too) than you’ll love these and you’ll agree these are the best blondies on the planet.

 

Print Recipe
Butterscotch Chocolate Blondies
A twist on the classic Dolled Up Dessert Blondie featuring Chocolate Chips and Butterscotch.
Instructions
Butterscotch White Chocolate
  1. Melt cocoa butter, non-dairy butter and cashew butter in a microwave or on a stovetop.
  2. Mix in butterscotch flavouring and icing sugar.
  3. Pour into parchment like pan or bowl. Place in the fridge for half an hour to harden.
  4. Chop up for blondie batter. Eat the rest.
Butterscotch Blondies
  1. Pour 1/2 cup of melted coconut oil into a bowl. Add in 2 tbsp of hazelbut extract.
  2. Add in ¼ cup of white sugar with some water mixed in and add 1 tbsp of vanilla extract.
  3. Add in 1/3 cup of mashed sweet potato and combine ingredients.
  4. Add in Dolled Up Desserts Monroe Blondie Mix.
  5. After dough is formed, add in ¾ cup of chocolate chips and 1/3 cup of butterscotch white chocolate chips.
  6. Bake at 350 F for 25 minutes in a greased 9x9 inch pan.

S’mores Cookie Bars

S’mores Cookie Bars

These vegan and gluten free s’mores cookie bars are perfect for sharing with your friends on a warm summer night, or stuffing your face with nostalgic goodness while watching TV. The perfectly simple vegan baking recipe to get you inspired for summer months, any day of the year!

S’Mores Cookie Bars

Let’s be honest, the best thing about campfires is the S’MORES! Is there really any other reason to have one other than to roast marshmallows, layer them with chocolate and graham crackers? I DON’T THINK SO!

So, I wanted to figure out a way to make smore’s without the campfire and to make them vegan and gluten-free since most marshmallows have gelatin in them. By using animal-friendly marshmallows and non-dairy chocolate we have created an #inclusivedessert in our smore’s cookie bars.

These treats are perfect for sharing with your friends on a warm summer night, or stuffing your face with nostalgic goodness while watching TV. These certainly take me back to a simpler time before adulting was a part of my life, and I hope they take you back to your summer getaway campfires as well.

Print Recipe
S'mores Cookie Bars
We are baking s'mores cookie bars from our premium blondie mix. Any cookie base will do, but the blondie makes are soft, rich and tasty graham cracker replacement! This recipe is dead easy, and so tasty that there really is no excuse as to why you aren't making them right now.
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Cookie Bars
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Cookie Bars
Instructions
  1. Preheat oven to 350*F. Grease 9x9" baking sheet with coconut oil or line with parchment paper. Set aside.
  2. Prepare flax egg by mixing included flax pack and 5 tbsp water. Set aside.
  3. In a separate bowl, mix coconut oil and maple syrup.
  4. Add in flax egg mixture and cinnamon. Stir until combined.
  5. Pour in baking mix and combine fully using spatula.
  6. Pour and spread in HALF of the batter into a 9x9" "parchment lined baking pan.
  7. Sprinkle on a desired and liberal amount of vegan marshmallows and dairy-free chocolate.
  8. Pour and spread the remaining blondie mix on top of the marshmallows and chocolate until they are fully covered.
  9. Bake cookie bars at 350*F for 20-25 minutes. Let cool completely.
  10. Optional: drizzle melted chocolate on top after blondies have cooled.
Recipe Notes

Storage

Cookie bar blondies can remain at room temperature or in the fridge in an airtight container for 48 hours. They can be frozen for up to 8 weeks.