Vegan Halloween Bake Off

The challenge: two amateur bakers compete in a three-round challenge, halloween themed, to create delicious (?) vegan, gluten-free, and nut free desserts. An extra addition to the challenge: no recipes can be used. Each round has one hour and three judges will taste each dish and judge based on taste, presentation, and execution of the round’s theme.

Round number one:

—Different ingredients

—Different final goal

—Same theme: Inspired by the song: “Werewolf Bar mitzvah”

Contestant #1: “Transformational Frosted Chocolate Shells”

Chocolate shells filled with decadent frosting topped with a Carmel sauce, the soft interior contrasts the dark chocolate, leading to a transformational eating experience.

Judges comments: Delightful crunch exterior and the frosting was amazing, however the caramel sauce was burnt and could not be removed from the pan.

Contestant #2: Cinnamon Apple “Werewolf Biscuits” with Bloody Strawberry Sauce

Fluffy cinnamon apple scone-biscuit hybrids shaped like a moon, bone, and pawprint. Served with “bloody” strawberry sauce to dip.

Judges comments: Incredibly light and fluffy, sauce was a nice touch though more jam could have been integrated into the actual baking of the scone and the flavor was a tad bland.

Winner: Contestant #1

Round number two:

—Different ingredients

—Same final goal/theme: “Mushroom themed Cupcakes”

Contestant #1: Cinnamon flavored “Fairy-tale/Mario Kart” mushrooms aka Amanita muscaria.

Cinnamon cupcakes with ‘buttercream’ frosting in red and white, with additional green grass frosting.

Judges comments: Again frosting is very good, nice texture but way too much salt was added.

Contestant #2: Chocolate “ink-cap or shaggy mane” aka Coprinus comatus.

Chocolate chip muffins made with banana and tahini topped with a dripping chocolate-pumpkin frosting.

Judges comments: Light and fluffy and surprisingly moist, could have used more of the delicious pumpkin frosting.

Winner: Contestant #2

Round number three:

Chopped style: three same ingredients chosen by the judges

—Poppyseeds

—GF cereal

—Roobios Tea

Contestant #1: Attempt at “cheesecake” with GF cereal crust and poppyseed-tea interior.

Made with flour, butter, sugar for a sweet flavor and baked. Plated in champagne glasses and layered like a parfait with cereal on the bottom.

Judges comments: taste was amazing, like sugar cookie batter! However the texture was like “eating a warm slug”.

Contestant #2: Fancy brunch apple crisp with chocolate spheres

Apple crisp made with oats soaked in roobios tea and poppyseeds, topped with chocolate coated cereal balls. Served with a side of DF yogurt.

Judges comments: flavor is good and the light addition of chocolate was nice. However, the cereal was soggy and one of the judges thought there was an odd aftertaste.

Winner of round three and overall winner: Contestant #2! Everything baked had 0 recipes, no gluten, all vegan, and no nuts/beans/other allergens the judges/contestants had were used. And now we have a lot of leftovers.