All posts tagged: chocolate

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.   …

Gateaux de Voyage | french pastry tasting

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On some of the more exciting food trips I take around the great city of Seoul, I find myself face to face with heaven, also known as,  a dessert buffet. The buffet at the adorable patisserie in Nonhyeon-dong, is cleverly named a “tasting” so you don’t feel quite so glutinous.  But, there it is, a table full of pastries, chocolates and creams. If that’s not heaven… This was the second pastry tasting event by French Chef Julian Favario in his shop, Gateaux de Voyage. My friend and I were disappointed to miss out on the first event after it filled up hours after being announced. Luckily for us, and the citizens of Seoul, he continues to have these events at regular intervals. They just completed their 8th event. As you eat, the staff and chef come around to talk to you. They are very friendly and warm, just like their little desserts. So you won’t return based just on how delicious everything is. If you’d like to stuff your face (in a classy manner, it is …

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.

A Peachy Christmas Roundup

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For all the frustration, stress and changes that were taking place during my Christmas season I am happy to say I still had a wonderful December. I was coated head to toe in holiday spirit, thanks to friends and Seoul. There was just a lot of Christmas-y-ness going around and I was really thankful for that. I also got to travel home and see my family. It was too short, of course, but there were hugs and food all around. Made it totally worth it.

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 …

Chocolate + Roasted Banana Bread

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My main concern while making this bread was that it was moist. I cannot STAND to eat a dry chocolate bread or cake. It’s a travesty. I wanted to use only whole white wheat flour and I did not want to add any oil, so I was a bit concerned. I used a nice dollop of butter and lots of other wet ingredients which I believe help make this a nice and moist quick bread. However, what it is not, is very sweet. There is some sweetness from the brown sugar but I suggest adding one or more of the following to make it sweeter if you prefer it: at least one more banana, 1/2 cup of fruit compote or 1/2 cup of sweetener. Ingredients:  2 bananas, sliced in half 2 1/2 blocks of chocolate; or about 1 1/2 ounces 1 1/2 cups of white whole wheat flour 1/2 tsp salt 1/4 tsp baking soda 1 tsp baking powder 1/2 cup loose packed brown sugar 2 eggs 1 tsp vanilla 1 tbs butter, melted 1 …