Happy New Year!
It’s been a big year for us here at Allison’s. In November we celebrated the 1st birthday of our gorgeous “new” website and we sincerely hope you’re enjoying it as much as we are. (I feel like I could live on some of those photos, they’re a great thing to have to look at all day long). 
Also this year we completed our transition to all Wheat-Free baked goods. This was a big one for us, and very important to Allison, as she herself is sensitive to wheat gluten. Being able to eat her own organic brownies and cookies guilt-free is such a treat for her (and the rest of us) that we’ve developed the code word “brownie o’clock” to describe our daily brownie habit!
We’re always dreaming up new products around here as well. Lately we’ve been on a salted kick with the introduction of Salted Chocolate and Vanilla Caramels and Salted Chocolate Peanut Brittle.
I’m sure there will be more new additions to our family coming in the new year, and we’re always open to suggestions. Also in 2011, Allison has some plans on the cookbook front. Her resolution for 2011 is to finally finish her cookbook, and lately it seems like that cookbook might turn into two cookbooks with different focuses. I can’t wait to have some of Allison’s amazing recipes as arms reach in my kitchen.
What were your trials and triumphs this past year? What are your plans for the future?
Happy New Year from Allison and her elves!
Project Just Desserts: Allison’s “Tropicaramelicious” Recipe
Here it is, Allison’s answer to the winning dessert on last week’s final episode of Top Chef: Just Dessert: Coconut Milk Cake with Pineapple-Lime Spiced Rum Filling and Salted Caramel Glaze. 
The folks at vegansaurus!, the masterminds behind this whole project, called it “tropicaramelicious” and that’s a pretty perfect description for this dessert that really has to be tasted to be believed. Start with perfectly moist and fluffy, mildly coconut flavored cake, add a tropical filling of pineapple, lime and spiced rum, then drizzle caramel sauce on top with a squeeze of lime and a dash of salt and you’ll be in sweet tropical paradise. 
The perfect antidote to cold, gloomy winter days. Enjoy!
Coconut Ice Cream with Sautéed Spiced Apples…YUM!
Just because she owns a rockin’ vegan bakery doesn’t mean that Allison’s creativity in the kitchen stops at brownies and confections. Many of her creations, like this awesome Coconut Ice Cream with Sautéed Spiced Apples, we would love to be able to share with you, but they just wouldn’t survive the shipping. 
So, we’ll tantalize you with this photo instead, and encourage you to try your own version of this decadent dessert.
Allison makes her own vanilla bean coconut ice cream, but for us mere mortals, there are several excellent vegan ice cream choices available in most health food stores. My favorite is Turtle Mountain’s Purely Decadent Made with Coconut Milk. As for the Sautéed Spiced Apples, here’s Allison’s recipe:
What to use…
4 Gala or Fuji Apples
1 tablespoon lemon juice, freshly squeezed
1 teaspoon non-hydrogenated vegan margarine
1 teaspoon ground cinnamon
1/4 teaspoon mace
1/8 teaspoon cardamom
1/4 teaspoon sea salt
…and how
1. Wash, peel, core, and slice the apples into 1/4-inch thick slices. in a large bowl, toss with lemon juice and set aside.
2. Over medium-high heat, place a large skillet. Add margarine, spices, salt, and prepared apples. Saute for 5 minutes. Reduce heat and cover. Simmer for 15-20 minutes, or until soft.
3. Serve over your favorite vegan ice cream.
That’s it, just few easy steps! You don’t have to own a vegan bakery to make outrageous desserts for yourself and your friends!
