Sunday, June 16, 2013

Just these amazing raspberries!

Saw this idea last week here: Maple spice blog 

I added a dab of coconut oil to the melted chocolate to make it creamier. These were amazing! Unfortunately did not get a pic when they were arranged all pretty on the  rose crystal dish. Next time!

Wednesday, December 26, 2012

Vegan Lemon Meringue Slab Pie

Vegan  Lemon Meringue Slab Pie

I saw some fruit pies online that were baked in a half sheet pan - easier to serve a crowd. The term (who knew?) is slab pie. So I made a lemon "meringue" version. It was fantastic! 

Here is the crust rolled and ready to bake

After baking -nice and golden brown

a double batch of lemon filling (from Vcon lemon bars)

"meringue" through chemistry! 

Pie anyone?      

 Just look at those "waves" - I even used the mini blowtorch to brown the tips! I would make this kind of pie again for sure - slab pie- what a great idea.

Thursday, November 22, 2012

Mini Pumpkin Cheesecakes

This is a combination of recipes - gingersnap crust, pumpkin and cream cheese filling with ginger, cinnamon, cloves and vanilla with a pecan oatmeal streusel topping.

Even though I'm not a big pumpkin fan, these are pretty good. My niece was upset when I said I hadn't planned on making them this year. She loves these! So Jules, these are for you.
Happy Thanksgiving!

Thursday, September 6, 2012

Sriracha Bars ~ V-created!

 Really? Oh yeah!

I've had these bookmarked for a while and finally just had to cave in and make them: Kogi's Sriracha Bar Clone 

Pretty darned amazing! But I would add a little more sriracha to the ganache. These were very sweet and a bit more heat would balance it out. 

No need to veganize the bottom layer- rice cereal and Enjoy Life chocolate. I used the caramel sauce from the samoa cupcake recipe: Cara's Caramel  and the coconut cream fudge from The Blooming Platter: Oatmeal Fudge Bars.

There are a few tweaks I'd make next time. While the caramel and fudge topping are both super delicious - I think together they were too coconutty. (If that is really possible - but I wanted the chocolate and heat to take center stage). I would use regular vegan ganache with soy creamer so it would be shinier and not quite as thick.  And add more sriracha the ganache. But even without the changes, these disappeared in a flash!

Tuesday, July 31, 2012

New Blog

There is more to life than just bakery.
 And I can't believe I really just said that! 
I will continue posting here when I've baked up something delish ~ but since I've pretty much stopped eating sugar and flour I decided salads and stuff shouldn't be on a bakery blog. 

So if you just want to see cookies and cakes - I will be creating recipes using alternative "flours" such as almond flour or polenta. And they will be posted here.

If you want a "fresh" perspective - then check out the new blog : 

Sunday, July 15, 2012

Vegan Chopped!

Roasted Beet Tart with Mango Coconut Sorbet

This is my entry for the PPK's vegan Chopped contest!  The ingredients were beets, mango, rice cereal and unsweetened coconut. 

I used the rice cereal, coconut, a few dates and a squirt of agave in the food processor to make the tart crust. Baked for 15 minutes. I had roasted the beets earlier in the day and they were sliced as thinly as possible and layered onto the tart crust. The glaze that covers the beets is equal parts pomegranate molasses and agave with a few chia seeds to thicken. 

The sorbet is a fresh mango, 1/2 a frozen banana and a splash of coconut extract. Buzzed together in the Vitamix and stuck in the freezer while the tart was being assembled. 


Tuesday, June 19, 2012

Grilled Guacamole!

When I saw this the other day I just had to make it ASAP!

 Then I googled it and there are several versions - so all you have to do is use your usual guacamole recipe - then grill the ingredients. (Leave the skin on the avocado or it will be mushy.)  Grill until you get some great grill marks but veggies are not too soft. Let cool and then chop/mash into bowl. Eat immediately or chill if you prefer. You can even freeze for later if you make too much :)
I freeze in 1/2 cup containers. Fill as much as possible so the air doesn't get in there and turn it brown. Defrost in the refrigerator.

 It looks a little brighter than "raw" guac does. And my limited camera skills make it even greener!