All posts tagged: cake

Vegan Chocolate Cake | with pb granola

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I’ve been going into the baking upside down world, you guys: vegan. I didn’t even really know you could make a cake without eggs. Like, I knew, but I didn’t know the logistics and was afraid to try and make a disappointingly gross cake. But, I make a lot of kitchen mistakes so I thought, what the hell? I found an easy enough recipe that didn’t call for things I never used: flax seeds, almond flour, hazelnut flour…what even is that? This cake is pure chocolate wonder and not for the faint of heart. The best part is that it’s made using ingredients you probably already have in the kitchen. It’s very moist and probably couldn’t handle a stiffer frosting, unless piped. So the ganache makes for a perfect addition. I had made a peanut butter, coconut chip and coconut oil granola a week before and used that for a crunch. If you are serving right away, you can add the granola. But, it will get soggy over time, so I don’t suggest adding it until right before it’s engorged on.   …

Dore Dore Cafe | A Review

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This place, man. It’s so easy to see why the popularity took off into outer space.The desserts are gorgeous, the coffee is good, each modern floor is decorated with  simple but beautiful design, and there are windows and light for your rainbow cake to bask in. It’s basically Instagram-heaven. The major problem with Dore Dore is the aforementioned popularity and if you get there anytime around dinner, forget about getting a seat. And if you do make a deal with the devil for a seat, forget about a nice, blissfully quiet atmosphere. Koreans like to whoop it up…even in cafes. Basically, every place you go around this area, if it’s even a little crowded, will sound like you’re in a bar late at night and it’s ladies drink free night. Ah, Korea. You do like to have fun at the expense of my sensitive ears. The first time Phil and I tried this place on a Saturday evening all three floors were packed. There was no chance of getting a seat and it was so loud …

Peach & Banana Cake

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That’s it. That’s the only lonely picture I took of a cake that went down a storm when I brought it to work. The reason I am posting the recipe is solely based on the kindness of their compliments about this little peach cutie. I don’t usually make anything for my work friends and I was feeling a little guilty. So I whipped this up because it was peach season, I had several peaches on the verge of death and it sounded so good. I promised myself if no one liked it at work, I wouldn’t make anything else because it’s a waste. But, almost every bite was gone. So proud 😀 For a cake, it’s a breeze to make. No frosting but covered in some beautifully fanned peach slices. It’s inviting, beautiful and smells amazing. Recipe adapted from | Julia’s Album Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 1/2 stick butter ( I used vegan butter, Better than Butter) 3/4  cup sugar 2 eggs 1 teaspoon vanilla 1/2 …

Happy Birthday, Une Peach!

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Just like in real life, my birthday wish is a bit belated for Une Peach. 🙂 In April I passed a year since my first post on this blog. It’s been a fun year as I continue to try and find the right voice and the right posts for it and I have loved thinking about how I want it to evolve. It’s like a living thing sometimes. The next year I will really be working towards weekly posts and more “lifestyle” and less “total food glutton.” But, ironically or not, this post will continue my total food glutton routine as I celebrated the year with a baby Nutella crepe cake! Want to make one? It’s pretty adorable.

Gigi’s Cupcakes | A Review

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Sorry for the absence, folks! I’ve been down and out with a nasty bug and had no energy to eat, create or blog. Well, I mean, I could eat… I didn’t want to die. But, I found the most amazing information on Facebook while I was sick. There is now a truly beautiful cupcake store opened fifteen minutes from my apartment. A DANGEROUS fifteen minutes from my apartment. And these weren’t some god awful, dry Korean cupcakes…this was a American franchise called Gigi’s that started in Nashville, TN. The American South! Where they know how to make desserts the right way! The one place in the world where they have been taught since birth how to whip sugar and butter into something magical every single time. I practically floated into the store my expectations were so high.

Persimmon Pudding

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I experimented a bit with a recipe I found on Saveur and I was convinced I had ruined it beyond all eat-ability. It took a very long time to set in the oven and I eventually pulled it out while it was still a bit wiggly. However, I went ahead and tried it and, I am happy to report,  the first bite was pure bliss in flavor. After a while it will set and look like a very moist cake. The process of cooking down gives the pudding an unbelievably decadent richness. It doesn’t look like its Saveur counterpart but it sure is tasty.  I served it at Thanksgiving with very positive results. This tastes just like the holidays! Ingredients: Pulp from enough halved ripe persimmons to make 3-4 cups |You need to buy the squishy variety of persimmon, not the hard ones.| 1 cup sugar 2 eggs, beaten 1½ cups buttermilk  |I used almond milk plus 1 tablespoon vinegar. Let sit for five minutes.| 1 tsp. baking soda 1½ cups flour 1 tsp. baking powder 1 tablespoon ground cinnamon 1 …

Chocolate Zucchini Cake

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This recipe has a lot of zucchini in it, almost three full cups, and it makes a soft, moist cake that even meatarians could enjoy.  I really REALLY wanted to make a luscious frosting for this cake but I already felt a bit guilty about the sugar I used and didn’t want to add more because it was supposed  to be a healthy alternative to the two ice cream cones I like to eat after dinner every night :/. But, it could definitely withstand a decadent frosting and be amazing. So pick one of your favorite recipes and top it off!  Or you could go the powdered sugar route like me :). Adapted from: Two Peas and Their Pod Ingredients: 2 1/2 cups all-purpose flour 3/4 cup Dutch-process cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 1/2 cups granulated sugar 1/2 cup maple syrup 1 teaspoon vanilla extract 2 large eggs 1 cup milk or milk sub (I used soy.) 3 cups shredded zucchini 1/2 …