All posts tagged: dessert

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 …

Banana Tree Cafe | Sinsa

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If you’re one of those entrepreneurs with brass, umm, knuckles, and have decided to open up a little cafe in Seoul, the land of seemingly endless and charming cafes, you need a little something sparkly to stand out to keep from going under. Banana Tree Cafe in Sinsa found its sparkling star in a pudding dessert dressed up like a clay pot of flowers and you can happily spoon it up with a mini shovel spoon. In America, it’s something similar to dirt pudding except there are no chocolate flavors. (Honestly, they need a chocolate. No special reason, but I really like chocolate.)

Summer Fruits Meringue | with Kiwi Lime Curd

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My new favorite dessert can be dressed in any style you choose. It’s like baking a blank slate to add whatever your heart’s desire (or in your fridge and pantry) that day. Meringues are soft, chewy and crispy. Basically it’s like you are biting into a puffy cloud of sweet decadence and it didn’t take you nearly the amount of time to make that it looks like. This dessert is generally called a pavlova, named after a famous Russian ballerina, but meringue just sounds more whimsical. I created a more rectangular shaped cake, like Jamie Oliver’s design (link below), rather than the traditional round pavlova. The result was a beautiful, rustic, yet fancy looking dessert that I was incredibly proud to stuff in my face. I made the curd the day before with the intention of using it with pancakes. But, after seeing pavlova after pavlova online I felt it was a sign that I needed to make one of my very own. So go ahead and take this blog post as a sign and make one of your …

Banana & Nutella “Ice Cream”

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You know already I’m trying to trick you, right? This recipe has been woven into the fabric that is Pinterest and has been around for a while. So you probably already know that people are whipping their frozen bananas into an ice cream like dessert. I tried it once last year in my blender to no avail, I could not get that damn banana to turn into ice cream. It was actually just not pleasant, it just tasted like icy banana. The consistency was all wrong. This year I persevered since I got a new food processor…and VICTORY! The consistency was much better and I was really reminded of banana ice cream. You can take this basic recipe and create any new flavors you want. It’s really versatile. As a tried and true ice cream lover I will tell you honestly that it doesn’t taste exactly like ice cream, but it is really delicious in its own right and much healthier for you. So give it a whirl and see what you can do. Summer …

Vegan | Strawberry Banana Bread

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Quick breads are the best….dessert, snack, breakfast…the best.  I also love the whole “dump everything into this bowl and mix it up then bake it” kind of recipe. It’s the lazy-lady’s everything. And that’s what this is, basically. It’s chock full of strawberries and bananas so its just perfect for these slightly warmed up days. Can you feel it, guys??  It’s almost spring!! Eat some quick bread and get outside!

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 …

Coconut Oil | Pastry Crust

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I’m attempting to get rid of a lot of dairy in my diet so when I found this recipe I was really interested in being a more awesome person by baking with coconut oil.  It works so wonderfully, maybe even easier than butter because it breaks up into the flour so much nicer than butter. The taste was flaky and wonderful. I was worried about a heavy coconut flavor but it was mild and very much in the background.  But, just like butter, you need to have a nice, cold crust before dropping it into the hot oven. While I organized my filling, I placed it in the freezer for about 15 minutes. I’ll be posting the pie recipes at a later date! ummmmm….piiiiiiiie…. Ingredients:  3/4 Cup of Coconut Oil 2 Cups AP flour 1 Teaspoon salt 5-6 Tablespoons ice cold water Directions: Sift your flour and salt together. Add coconut oil and cut it in the flour until its pea-sized. Stir in the water and mix until just combined. Separate the dough into two …

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 …