Fragrant Vanilla Cake

Lemon Toasted Pine Nut Ice Cream

2012-02-08T16:27:00.000-08:00

Do you ever dream about what you could do with an unlimited food budget? Well, maybe not if you are rich... but I certainly do. Today me and my coworker who is also a good friend were discussing what we would buy if we could have the dream pantry stocked with whatever we would like. Of course, all of the specialty items came to mind, every oil and expensive vinegar we could imagine, blocks of the $35/lb cheeses...and especially nuts! Buying pine nuts by the 10 lb bag and not worrying that they are $30/lb. I remember once I accidentally filled up a 4 lb bag of pistachios, got the bag home and just about flipped when I saw I had paid $40 for them...needless to say they were used sparingly. Even better than an unlimited budget though, sometimes I think it would be amazing if I had magic cupboards and fridges that just simply had the ingredients I wanted at that moment for a dreamed up recipe when I wanted it. Now that would be cool.

But of course, I don't so I instead have learned to use what I have, and use it wisely. That said, sometimes you just have to splurge once in a while.

For some reason I was craving pine nuts and I decided that an ice cream with toasted pine nuts would be delicious!

I thought I could blend them into my vegan ice cream base for a flavor throughout, but also stir whole ones in for nice texture at the end.

It needed another dimension however, so I decided that lemon would be a nice addition as it is so good this time of the year when we are all craving a bit of sunshine! Also a dash of vanilla for good measure because I add it to 99% of my desserts!

Of course the finished product was delicious! The base was sweet smooth and tasted of buttery toasty pine nuts with a slight tartness of lemon. It was wonderful alone, but I decided to pour some St. Germain elderflower liqeuer over my second bowl of it and it was blow your mind! If you would like to taste some for yourself, here is the recipe as I made it!

Lemon Toasted Pine Nut Ice Cream

Makes 6 cups

Ice Cream:

3 cups organic full fat coconut milk, chilled

2 cups toasted pine nuts, divided

3/4 cup agave nectar

1 Tbsp pure vanilla extract

1 tsp lemon extract

2 Tbsp lemon juice

2 Tbsp organic lemon zest

1/4 tsp sea salt

Combine all ingredients except one cup of pine nuts in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, strir in remaining pine nuts and pour into freezable container with a lid, and place in the freezer for at least a few hours, or overnight to firm up for best results.

Avocado Lime Dark Chocolate Mousse

2012-02-07T15:12:00.000-08:00

About 10 years ago when I was still in highschool a good friend of mine gave me a dessert cookbook with a simple chocolate mousse recipe in it. I made it probably hundreds of times because it was so good, decadent and easy. It was something that I made when having people over for dessert, or just for myself and I confess to eating the whole batch myself at times (even though it contained a cup of heavy cream). I have since fallen away from making it, as I eat mainly vegan or lighter desserts now and making a batch of this would be a big temptation to over indulge. Also, for some reason large amounts of dairy mixed with chocolate give me quite the upset stomach whether it is ganache or mousse.

But for some reason rich chocoalte mousse was on my mind last weekend and so I needed to figure out a way to make it healthier without all the heavy cream. I was out for my run last Saturday morning when I always do my best thinking, trying to dream up a way I could revamp the recipe, when the avocado I had sitting on the counter came to mind. Afterall, they have such a rich texture and wondrful mouthfeel but are nutrient dense instead of artery clogging heavy cream. Also, neutrality was important and they don't have a strong flavor that chocolate wouldn't be able to disguise so I had my winner! The mousse needed something to lighten up the texture a little as well, so whipped coconut milk would fix that. I figured I could serve a little on top as well because I always like something vanilla to cut the decadent chocolate!

I suppose I could have just gone with the chocolate and vanilla flavors, but the lime on my counter was begging to be added as a third delicious flavor!

Afterall, dark chocolate, lime and coconut is a heavenly combination! Of course I knew this would be good as I had been tasting it all along to make sure it would be good...but when I assembled it and actually sat down to enjoy the finished product it was amazing! It was just as good as that overly decadent mousse I used to make if not better. It was the type of thing where you take a bite then the rest is gone so fast you wonder where it went because you were in your happy place, then you are sad it is gone. It was silky smooth, rich and melted on the tongue with an intense chocolate flavor and a hint of lime.

I have a feeling I will never go back to my original mousse recipe, because this vegan one is so delicious! You would never know it had avocado in it but it makes the texture so wonderful! Here is the recipe if you would like to enjoy some for yourself!

Avocado Lime Dark Chocolate Mousse

Serves 2

1 cup organic avocado puree

2 Tbsp lime juice

Tbsp organic lime zest
4 oz vegan dark chocolate, melted and cooled slightly

2 Tbsp agave nectar

3/4 cup chilled full fat coconut milk (the thick part at the top of the can)

2 tsp agave nectar

1 tsp pure vanilla extract

Shaved chocolate an lime slices for garnish

Place a deep bowl and beaters in the freezer to chill until very cold.

In another medium bowl, whisk together avocado puree, lime juce, lime zest, dark chocolate and agave nectar until smooth and well combined.

Remove the chilled bowl from the freezer, and add chilled coconut milk. Beat until stiff peaks, then beat in 2 tsp agave nectar and 1 tsp vanilla. Fold (with a whisk) 1/2 cup whipped coconut milk into the chocolate mixture until well combined. Spoon chocolate mousse into each of 2 bowls, and top with remaining whipped coconut milk as well as a little chocolate shavings and some lime slices for garnish.

Vanilla Blood Orange Cheesecake Tart

2012-02-05T11:40:00.000-08:00

Last week I had the most wonderful dream, which I was fortunate enough to remember most of. I was at a restaurant which I had visited in San Diego a few years back with a handsome guy who I assume was my boyfriend in the dream (but not any guy I know in real life) . The restaurant had the most beautiful artistic decor, lots of colored glass art pieces and everything was very bright colors. We were enjoying dinner and some wine and I couldn't have been happier...I mean what more could I ask? A cute guy that was mine, good wine and a lovely atmosphere...then the dessert arrived!

It was the most beautiful cake I had ever seen...a cheesecake, a bright red blood orange cheesecake! It was layered with luscious layers of creamy cheese and bright red curd and was a sight to behold! But as always, the best part of my dreams are always cut short and as I was about to dive into it my alarm clock ruined it and I woke up. Still single and without cheesecake.

But no reason to be sad...I will work on the boyfriend thing, I am sure I will meet prince charming some day no rush. Also I know I am capable of creating delicious cheesecake. So I thought I would make that dream come true and make one this weekend with the same flavorings.

I was not going to try to create the grandeur that was the one in my dream, it was so many layers I would not even be sure where to start...so I went for a very delicious but simple cheesecake tart.

I decided on an almond crust, because I like the slight nuttiness that it has and the richness that the almonds contribute. I am not a graham cracker crust fan and you will never find me making cheesecakes with them...too sweet.

I wanted the filling to be slightly tangy so I used a combination of fresh chevre and neufchatel, also those two combined give a fluffier texture than just cream cheese. I added a little Greek yogurt to make it even lighter, and sweetened it with agave instead of sugar. I wanted the base to have a light blood orange flavor so I added some zest as well as a little juice to it. But I wanted another dimension as well, so I went to one of my favorite ingredients, the vanilla bean for that and added the scent of vanilla in the form of seeds as well as extract. It was a delicious light base, and I know you are not supposed to taste things with raw eggs, but I wanted to be sure it was amazing before I put it in the oven so I did...and I knew from that moment it would be!

My kitchen smelled wonderful when the cheesecake emerged from the oven! But I would have to wait until the next day to dive in as it was late, it needed to chill, and it did not yet have its finishing touch...the blood orange curd!

I went back and forth figuring out whether I wanted to make a traditional curd with eggs, or one of my simpler vegan ones, but then decided on the vegan curd because I thought the egg free base would allow the lovely color of blood orange to shine through and not be affected by yellow yolks.

It was the right choice, because it turned out the most radiant beautiful color without any food coloring whatsoever needed.

Once it was smoothed over the cooled cake, it took lots of willpower to take the time to garnish it and photograph it before diving in.

The wait was so increadibly worth it though...it was scrumptious! The smooth silky vanilla orange scented cheesecake melted in my mouth, and the tart sweet curd was the perfect marriage with it. The crisp almond scented crust was not simply a base, but a delicious textural addition of crunch! It was heavenly...and I am sure just as delicious as the one in my dream would have tasted.

Dreams can come true, some sooner than you think! If you would like to try some of the deliciousness for yourself, here is the recipe!

Vanilla Blood Orange Cheesecake Tart

Makes 1 10 inch tart

Crust:

1 cup whole wheat pastry flour

1/2 cup ground almonds

1/3 cup maple sugar or packed brown sugar

1/4 tsp sea salt

5 Tbsp cold Earth Balance or organic butter

Filling:

8 oz chevre

8 oz neufchatel

1/2 cup agave nectar

2 large organic egg, lightly beaten

1/4 cup greek yogurt
seeds of half vanilla bean (reserving other half for curd)

2 Tbsp blood orange zest

2 Tbsp blood orange juice

2 tsp pure vanilla extract

Curd:

1 tsp organic lemon zest

1 Tbsp blood orange zest

1/4 cup agave nectar

2 Tbsp cornstarch

pinch of sea salt

2 Tbsp fresh lemon juice

1/4 cup plus 2 Tbsp fresh blood orange juice
seeds of 1/2 a vanilla bean (reserved from tart)

1Tbsp full fat coconut milk

1 tsp pure vanilla extract

1 Tbsp coconut oil

blood orange slices for garnish

To make the crust, in a small bowl, combine the flour, almonds and sugar; cut in butter until crumbly. Press crumb mixture into the bottom and up the sides of a 10 inch tart pan. Bake at 350° for 10-12 minutes or until lightly browned.

Meanwhile, in a small bowl, beat chevre, neufchatel and agave nectar until light and fluffy. Beat in the eggs, yogurt, vanilla beans, zest, juice and vanilla just until blended. Pour over crust, and bake for 30 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours, but preferrably overnight.

Once cheesecake has cooled, to make the curd, combine zest, agave nectar, cornstarch, and sea salt in a medium pot, and whisk until combined and smooth. Whisk in orange juice, lemon juice, and vanilla bean and heat over medium high heat whisking constantly until thickened to a curd or pudding like consistency, about 10 minutes. Remove from heat and whisk in coconut milk, coconut oil, and vanilla. Pour through a fine meshed strainer to remove any lumps (and remove vanilla bean) into a bowl. Pour curd over the tart, smothing to the edges. Place in the fridge to set for about half an hour, then top with blood orange slices for garnish before serving!

Floral Orange Martini

2012-02-03T15:07:00.000-08:00

Blood oranges make me happy. Every year I wait anxiously for their arrival, and buy a large amount when I find they are available in stores. I finally got my hands on some last weekend and have been finding many uses for them, especially just indulging in one plain. Some people seem to have a blood orange prejudice. They won't touch them because they are a different color or the name grosses them out. But they are missing out and it makes me sad to think so...hopefully they get over it and find the same kind of enjoyment I do! In my opinion the blood red flesh of the orange is quite lovely, and it just begs to be used in a ruby hued dessert like in an orange curd, or parfait!

I thought they would be just beautiful in a drink so I decided I needed to make a martini with some. Afterall, one needs no reason to enjoy a delicious drink.

Vodka was to be my base, because it is neutral and would allow the other flavors to shine. I had hibiscus syrup on hand so I added it because thought it would make the ruby colored drink even more beautiful as well as add a floral note. Also, I decided to add a little more citrus in the form of tart lime to balance out the sweet orange as well.

It was lovely to behold with it's bright red hue...but more important was the fact that it was delicious! It was sweet and slightly tart, fragrant and refreshing!

It would be an appropriate drink to make for Valentine's day, and I am sure your valentine would love it...maybe I will make another one for myself on that day. If you would like to enjoy one, here is the recipe!

Floral Orange Martini

(Blood Orange Lime Hibiscus Martini)

Makes 1

Drink:

6 large ice cubes

4 oz vodka

1 oz fresh lime juice

3 oz fresh blood orange juice

1 oz hibiscus syrup*

To make drink, in a martini shaker add the ice, vodka, hibiscus syrup, lime juice, and place top on shaker. Shake until well blended. Pour the drink through a strainer into a the prepared martini glass, and serve!

*Hibiscus syrup

1/4 cup agave nectar

1/4 cup filtered water

2 Tbsp dried hibiscus flowers

Combine all ingredients in a jar, put the lid on and shake to dissolve agave nectar. Let sit at least a day to infuse, then strain to remove flowers. Store in the fridge for up to a month.

Chocolate Chip Cookie Salted Maple Caramel Ice Cream

2012-02-01T03:55:00.000-08:00

I can remember being over at my Dad's house as a kid and enjoying a bowl of ice cream. Not just a small bowl mind you, but a large piled high bowl with all the fixings. Dad always had the best kinds of ice cream on hand...the cookie dough, the moose tracks (peanut butter cups and fudge ripple), the girl scout cookie varieties. Oh, and not just the delcious ice creams, also the caramels, fudges and whipped cream to pile on top of the ice cream deliciousness as if the ice cream itself were not enough. Now, I admit that most of these add ons were due to me begging him at the grocery store to buy them, since my Mom would do nothing of the sort. I remember I used to have about 5 scoops of ice cream in a bowl of different sorts, then put about 1/4 cup each of fudge and caramel an a mountain of whipped cream piled so high that you would think it would overflow. Then I would devour it...surprisingly never getting a tummy ache. Good memories.

I have since changed my eating habits and eating that much sugary dairy filled ice cream would not be kind to my system, but that does not mean I do not dream about it sometimes. Which is precisely why I decided I needed to make some ice cream with something delicious stirred in last weekend.

I had some chocolate chip cookies in my freezer that I knew would be a wonderful add in and I thought a sweet maple flavored base would be perfect to stir them into.

Something gooey swirled in was needed as well. It was a toss up between fudge and caramel and the caramel won because I have always been a sucker for it. I made some salted maple caramel laced with a little bourbon for an adult twist (as well as to keep it from freezing too hard) and it was the perfect addition.

A good ice cream needs no adornment, and this was the case with this one because it already had delicious things stirred in! The base was silky and sweet with maple with the soft cookie bits suspended in it, little bursts of goodness. The caramel was sweet and gooey with a delcious hint of salt intensifying the flavor. It was delicious, and not so over the top as my childhood treat, but fit for my adult tastes. I admit I don't feel quite as guilty going back for more scoops of this ice cream as I would if it were the stuff I used to eat...and I did. If you would like to indulge in some yourself, here is the recipe as I made it!

Chocolate Chip Cookie Salted Maple Caramel Ice Cream

Makes about 6 cups

Caramel:

1/2 cup maple sugar

10 Tbsp Earth Balance vegan butter, melted

1 Tbsp agave nectar

2 tsp pure vanilla extract

1-2 Tbsp bourbon (to prevent caramel from freezing)

1 tsp fleur de sel

Base:
3 cups organic full fat coconut milk, chilled

1/4 cup maple syrup

1/2 cup agave nectar

2 tsp pure vanilla extract
2 tsp maple extract

1/8 tsp sea salt

2 cups broken up vegan chocolate chip cookies

To make caramel, in a saucepan combine sugar, butter, and agave nectar. Heat over medium high until melted and bubbling, whisking to blend. When well combined and heated for about 1 minute, remove from heat and whisk in fleur de sel, vanilla, and bourbon. Let cool to room temperature.

To make ice cream, place coconut milk, maple syrup, agave nectar, vanilla and maple extracts, and sea salt into a blender and combine with all ingredients except cookies and caramel, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour 1/2 into a freezable container with a lid then drizzle about 1/3 caramel over along with 1/3 of the cookies. Pour half the remaining ice cream mixture over, then drizzle with half the remaining caramel and cookies. Pour remaining ice cream over and top with remaining caramel and cookies. Use a knife to swirl slightly, and place in the freezer for at least a few hours, or overnight to firm up for best results.

Banana Pineapple Cake...my first gluten free cake!

2012-01-30T15:39:00.000-08:00

I have had a couple of gluten free flours in my pantry for a while now, but sadly I had not attempted to bake with them until last weekend. You see, gluten free baking has intimidated me a bit. I have heard the stories of overly dense dry gluten free baked goods, and they made me a bit scared. But for some reason I decided to push the fears aside Saturday and try baking a cake. I had coconut flour and almond flour and I thought they would be wonderful in a banana cake! It would be vegan, so I wasn't sure how the flours would act without eggs, but I knew there would be no moisture problem with the banana in the cake batter! I also wanted to try using coconut sugar as the sweetener for the cake because I had heard good things about it, but wasn't sure how it would affect the cake's texture either...so this was all one big experiment for me! I had some pineapple so I thought, why not make the cake tropical and top it off with pineapple?! As I put the cake in the oven and prayed that it would turn out as delicious as I imagined, I looked forward to seeing the result!

It smelled like the most wonderful sweet coconut banana bread as it baked! When I pulled it out of the oven it appeared to have been a success! The pineapple and coconut sugar that I topped it with turned into a caramel like layer suspending the fruit! Now the question was would it stay together, would it taste good and would it have good texture...yes to all three!

It was moist and flavorful with sweet banana and pineapple with a hint of almond and toasted coconut. There was a caramelly layer of pinapple on the top and it was marvelous! I served it with a little whipped coconut cream and I was in heaven!

I should know better than to be intimidated by any type of baking, afterall, experiments keep it fun and I have far more successes than messes. I will be doing more gluten free experiments in the near future, I have a feeling! If you would like to try the cake for yourself, here is the recipe!

Banana Pineapple Cake (Gluten Free)

Makes 1 9 inch round cake

3/4 cup coconut flour

3/4 cup almond flour

1 cup coconut sugar, maple sugar, or brown sugar

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

3/4 cup pureed ripe banana

1/4 cup coconut oil

1 Tbsp pure vanilla extract

3/4 cup light coconut milk

2 Tbsp lemon juice
1 cup diced fresh pineapple

additional coconut sugar for sprinkling

whipped coconut cream for serving (optional)

Preheat the oven to 375 degrees and position rack in center of oven. Line one 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flours, baking soda, salt, and sugar in a large bowl to blend well. Whisk bananas, oil, vanilla extract, and coconut milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs) stir in pineapple. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 50 minutes to one hour depending on your oven. Cool cake in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter, and peel off parchment paper. Let cool before serving.

Chocolate Red Velvet Cookies...with a secret ingredient!

2012-01-29T11:39:00.000-08:00

I admit it, I am a bit obsessed with beets. I would go as far as to say I love beets. I pretty much eat them every day in some form, in a salad at lunch or blended into a berry smoothie. What's not to love, they are sweet, beautifully colored and packed with nutrition! I am also aware that some people hate them and refuse to touch them. I find this unfortunate, and so I try and change their minds by creating things which make beets appealing. One of my favorite ways in which to use beets that is definately delicious is in baked goods. Whenever I make a red vevet anything you can be pretty sure it contains beets as I am not a fan of using bottles of artificial red food coloring.

Last week at work when I was prepping beets for a salad at work, I began dreaming of red velvet desserts... oh yes, cake sounded nice but too much work. But now cookies on the other hand sounded like the level of effort I was willing to put in.

I have made red velvet cookies in the past, but they were simply mimicking the cake, vanilla frosting atop a red hued soft cookie. I wanted the ones I made this time to be different, containing chocolate as well!

But simply adding chocolate to my beet cookie base was not interesting enough for me so I decided to throw in dark chocolate chunks and dried cherries as well. The dough was so increadibly good, it was a wonder as much of it made it through being chilled over night and into the oven the next day. Good thing I had the willpower to restrain myself from eating it all.

I wasn't sure how much of the red color would be retained though baking, but actually the baking process made the cookies all the more lovely! The red intensified into a beautiful deep color instead of a muddy one. They smelled amazing while baking as well, like the aroma of brownies!

Once they were just cool enough to dive into but while the chocolate was still gooey and liquid, I had to indulge in them. They were amazing, the soft chocolate base, the warm chocolate pockets throughout the dough and the tart sweet chewy cherries! Simply heavenly, and they did not taste of the beets, they were just made beautiful by them. I can guaruntee that if you gave one of these to a non beet lover and told them they were red velvet cookies they would never know they were eating beets. Only you would know the secret.

I can guaruntee that if you gave one of these to a non beet lover and told them they were red velvet cookies they would never know they were eating beets. Only you would know the secret.

Beet lover or not, here is the recipe if you would like to experience some of the deliciousness for yourself!

Chocolate Red Velvet Cookies

makes about 16 large cookies

Cookies:

1 cup maple sugar, or granulated organic sugar

3/4 cup coconut oil

3/4 cup cooked red organic beet puree

1 Tbsp pure vanilla extract
1/2 cup agave nectar

1/2 cup cocoa powder

2 1/2 cups whole wheat pastry flour

1 Tbsp baking powder

1 tsp sea salt
12 oz chopped vegan dark chocolate
1 cup dried cherries

In a large bowl, combine coconut oil with sugar and whisk until well combined. Beat in the beets, vanilla extract, and agave nectar until well combined. In a smaller bowl, whisk together flour, cocoa powder, salt, baking powder, then add to the large bowl, and mix until well combined, then add chocolate and cherries and mix until well distributed. Place in the fridge to chill until firm (preferably overnight). To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 3 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 15-20 minutes, until puffed and just starting to brown slightly (but do not overbake!). Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.

Seeded Maple Granola

2012-01-27T05:04:00.000-08:00

There was a time in my life when I made granola just about every week. Nothing compares to home made granola, and I am a granola snob...refusing to buy it from the store. I had to have it on hand to snack on, it was so addictive and delicious! Now, sadly it had been about half a year since I had made any. So I thought it was about time I did! I had been looking for something in the fridge earlier this week when I realized that I had an over abundance of seeds of all sorts. And what better a use for them than in a delicious granola!

I thought a maple flavored granola sounded wonderful as well, so I used maple syrup as my main sweetener. I find that it makes the crunchiest most delicious granola. Along with the seeds, I decided to throw in walnuts for more crunch, and toasted coconut for sweetness as well as some dried fruit.

Of course the aroma in my house was amazing while this was baking...and sampling it while still warm from the oven was the best part! It was so addictive I had to keep going back for a spoonful. Good thing I made a big batch!

If you are a granola lover yourself, you must try this, and if you have never made home made you are in for a real treat! Here is the recipe if you would like some!

Seeded Maple Granola

Makes about 14 cups of delicious granola

6 cups old fashioned rolled oats

2 cups walnuts

2 cups sunflower seeds
1 cup sesame seeds
1 cup pumpkin seeds
2 cups large flake coconut
3/4 cup coconut oil
3/4 cup maple syrup
2 Tbsp maple sugar
1 1/2 tsp sea salt
1 tsp maple extract
1 Tbsp pure vanilla extract
2 cups dried cranberries
2 cups golden raisins

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, walnuts, seeds, and coconut, and set aside. In another bowl, whisk together oil, maple syrup, maple sugar, sea salt, maple and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in cranberries and raisins, and enjoy!

Vanilla Scented Blueberries and Lemon Curd with Coconut Cream

2012-01-25T03:58:00.000-08:00

I love lemon curd so much I could simply eat it by the spoonful unadorned. That silky tart yellow lemony goodness is something I love to make in the winter when there is a lack of sunshine and anything lemon brings me joy. I sandwich cookies together with it, use it to fill cakes, and my favorite use, serve it with other fresh fruit. Last weekend I was given a bunch of fresh blueberries, and I thought what better to serve them with than some delicious lemon curd!

Since I had an over abundance of lemons on my counter as well, it was a marvelous idea! So I made a batch of vegan lemon curd laced with vanilla and was about to toss the berries into a bowl when I though...you know what would be even better? Whipped cream! But not dairy whipped cream, coconut whipped cream. Vanilla scented coconut whipped cream, all light and fluffy with a flavor sweeter than dairy whipped cream. I layered the berries, curd, and cream into a bowl and it was beautiful but it needed some crunch so I added some toasted large flake coconut to put it over the top!

It was rather simple but so good! Sweet blueberries, tart silky lemon curd, and smooth fluffy fragrant coconut cream and crunchy coconut flakes on top! Sometimes simplest is best in my mind.

If you would like to enjoy the deliciousness for yourself, here is the recipe I created.

Vanilla Scented Blueberries and Lemon Curd with Coconut Cream

Serves 3

Curd:

1 Tbsp organic lemon zest

1/4 cup agave nectar

2 Tbsp cornstarch

pinch of sea salt

1/2 cup fresh lemon juice

1Tbsp full fat coconut milk

1 tsp pure vanilla extract

1 Tbsp coconut oil

Blueberries:
2 cups fresh blueberries

1 1/2 Tbsp agave nectar

1 Tbsp lemon juice

seeds of half a vanilla bean (reserve the rest for the whipped cream)

Coconut whipped cream:
1/2 cup full fat coconut milk, chilled (from the top of the can, the thick part)
seeds of half a vanilla bean (reserved from berries
2 tsp agave nectar

1 tsp pure vanilla extract

To make the curd, combine zest, agave nectar, cornstarch, and sea salt in a medium pot, and whisk until combined and smooth. Whisk in lemon juice, and heat over medium high heat whisking constantly until thickened to a curd or pudding like consistency, about 10 minutes. Remove from heat and whisk in coconut milk, coconut oil, and vanilla. Pour into a bowl, and let chill in the fridge until cool.

For the blueberries, combine all ingredients in a bowl and toss to combine, set aside in the fridge.

To make coconut whipped cream, chill a medium bowl and beaters in the freezer until very cold. Add coconut milk to the bowl, and whip to soft peaks, then add agave nectar vanilla beans and vanilla and continue to beat to stiff peaks.

To assemble, put a half of the blueberries into the bottom of 3 bowls, then top with half of the curd, then half of the cream. Repeat with the blueberries, curd and cream. Doesn't have to be fancy, just make sure there is an equal amount of each in each bowl. Top off with toasted coconut and enjoy!

Almond Joy Hot Chocolate

2012-01-23T15:37:00.000-08:00

Ok, so I admit it...I haven't had real hot chocolate in years! It is a tradgedy I know. No, I don't mean the cocoa that comes in the packets, as I refuse to drink that stuff which is mostly just sugar and little chocolate. I mean the rich melt real chocolate in your milk type.

For some reason I was really in the mood for it this weekend so I had to make it no question! I used to make a version with good quality dark chocolate and milk infused with vanilla beans that I loved, so I used that as a starting point.

However, I no longer keep milk in the house, just soy, almond and coconut so it was to be vegan. I decided on the coconut milk, because if you are going to have dessert, then have dessert! It is the silkiest and richest of the three and I just love it in drinks.

I didn't want just plain hot chocolate however, I wanted something special...so I came up with a coconut almond variation (as the coconut would already be there) with the flavors of an Almond Joy but much better.

I flavored my coconut milk base with real vanilla bean, then melted good quality dark chocolate into it as well as added some almond extract for a sweet almond flavor. It was divine, and super rich...but it needed something to top it off and make it pretty.

I am in love with whipped coconut cream as of lately, and I happened to have some in my fridge from a dessert I made the night before, so I used it to top off my hot chocolate! It was amazing, the intense dark chocolate with the hint of coconut and almond...the coconut whipped cream slowly melting into it. Quite beautiful actually if you can call a cup of hot chocolate that! I enjoyed it far more than if it had been made with whole milk and heavy whipping cream because the coconut milk gave it such a lovely flavor.

I will not let it be years before I enjoy hot chocolate again as this was so delicious! Here is the recipe if you would like to experience it for yourself!

Almond Joy Hot Chocolate

Serves 3-4

4 cups lite coconut milk

1 vanilla bean, slit lengthwise and seeds scraped out (some seeds reserved for topping)

4 oz good quality vegan dark chocolate (at least 70% cacao), chopped

2 tsp pure almond extract

Topping:

1/3 cup full fat coconut milk, chilled (from the top of the can, the thick part)
1 tsp agave nectar

1/2 tsp pure vanilla extract

1/4 cup toasted large flake coconut
1/4 cup toasted sliced almonds

dark chocolate shavings

Before you begin, chill a medium bowl and beaters in the freezer (for topping).
To make hot chocolate, in a medium saucepan, bring coconut milk to a simmer with the vanilla bean and 3/4 of its seeds (reserving the rest for the topping). Add chopped chocolate and whisk to melt until a uniform color. Add almond extract, remove from heat and keep warm while you prepare topping.
To make coconut whipped cream topping, remove bowl and beaters from freezer. Add coconut milk to the bowl, and whip to soft peaks, then add agave nectar vanilla beans and vanilla and continue to beat to stiff peaks.
To serve, pour chocolate into mugs, and top with a bit of vanilla whipped coconut cream, some toasted almonds, and some toasted coconut as well as a little chocolate shavings. Enjoy!

Avocado Lime Cheesecake Tart

2012-01-22T12:08:00.000-08:00

Back when I was a freshmen in college, and I was just beginning to get into baking, I found a recipe for an avocado pie that intrigued me. I had never heard of such a thing, avocado in a dessert. I now know it is delicious in sweet applications, but at the time it seemed exotic!

I made it and it ended up being wonderful. I had shared it with my Mom who fell in love with it and has been begging me to make it again ever since. But I have not because it had sweetened condensed milk and a few other things which are too sweet for me now and not so healthy. She brought it up again the other day and finally I agreed to make my own variation of it this weekend.

It was about time I guess! What I came up with was an Avocado Lime Cheesecake Tart! I combined the richness of avocado with neufchatel for a smooth silky base.

And of course, it needed a good amount of lime, in th form of both juice and zest. Also a touch of vanilla because it finds its way into all my desserts in some form.

I decided to sweeten it with a bit of agave nectar instead of refined sugars, to make it sweet, but not overly so. The crust that I chose to hold it was an almond vanilla crust replacing some of the whole wheat pastry flour with almond flour. It smelled so wonderful while baking with the fragrant lime! As always, the hardest part of making it was waiting for it to cool long enough to slice into it.

But when I did, it was worth the wait. It was like a cheesecake and a key lime pie got married and had a child which combined all of the tasty elements. It was wonderfully silky and rich due to the avocado, and the flavor was a bit of tart lime with a hint of vanilla. The crust that held it tasted of almond sugar cookies but crispier.

Every bite melted in my mouth and sent me to my happy place. My Mom was onto something bugging me to recreate that pie, because this was amazing! I shared some with her as well and I have never seen her eat a dessert so fast. She told me it was 10 times better than the other pie I had made back in college, and I would have to agree.

Now, to anyone who thinks avocado in a pie is wierd, don't knock it until you have tried it. And to all of you who know the secret silkiness of avocado in dessert, you will love this should you choose to make it! I have included the recipe so you can indulge in the deliciousness as well! Hope you all are having a wonderful weekend!

Avocado Lime Cheesecake Tart

Makes One 10 inch tart

Crust:

1 cup whole wheat pastry flour

3/4 cup almond flour

1/3 cup maple sugar or packed brown sugar

1/4 tsp sea salt

6 Tbsp cold Earth Balance vegan butter or organic butter

Cheesecake Filling:

8 oz neufchatel, or cream cheese

8 oz avocado puree

1/2 cup agave nectar
2 large organic eggs, lightly beaten

1/4 cup greek yogurt

1 Tbsp lime zest

juice of one lime

1 Tbsp pure vanilla extract

large pinch of sea salt

To make the crust, in a small bowl, combine the flour, almond flour and sugar; cut in butter until crumbly. Press crumb mixture into the bottom and up the sides of a 10 inch tart pan. Bake at 350° for 10-12 minutes or until lightly browned.

Meanwhile, in a small bowl, for the cheesecake filling, beat neufchatel, avocado and agave nectar until light and fluffy. Beat in the eggs, yogurt, lime juice and zest and vanilla until blended. Pour filling over the prepared crust, then place in the oven and bake for 30-40 minutes or until filling is set and barely juggles in the center. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours, but preferrably overnight.

Peanut Butter Banana Ice Cream with Sesame Peanut Brittle

2012-01-20T15:55:00.000-08:00

There are some things in life that leave you wanting more, and some that leave you dissapointed and wishing you hadn't wasted your money or time on them... like food you expect to be good in a restaurant and it is taste less and gross. Or shoes you order online then they don't fit and you can't return them. Or a bad date you thought might go well. For some reason or other me and my coworkers were discussing bad dates today, ones where you wonder what the guy was thinking asking you out in the first place. Now, I think that if a guy asks you out he should at least offer to pay at the end of the date (you can decline it if you want, but at least he offered) as it is the gentlemanly thing to do. Afterall he asked you out not the other way around. So earlier this year I went on a coffee date with a guy and he did not offer to pay for my coffee and talked about himself the whole time. Needless to say there was not a second date and I definately did not call him. I mean, a few dollars for a cup of coffee wouldn't have killed him...it just gives the impression that he is cheap or really doesn't care that much. Don't worry, I have been on a lot better dates since then. Also, thank goodness for all you guys out there who know how to treat a lady, you are appriciated even if we don't always tell you so! Which brings me to the things you want more of in life, and guys who know how to treat a lady are definately on that list! Delicious desserts are another thing, and a an important thing as far as I am concerned! Like ice cream. I cannot get enough of it!

It was -12F outside when I woke up yesterday morning, so cold that I ran on my treadmill not wanting to venture out, and yet I am still hungry for ice cream. Crazy, yes, but I make crazy good ice cream!

My latest, using things that I had on hand in my kitchen was peanut butter banana ice cream with some sesame peanut brittle...it was so addictive, and I definately wanted more, and wil make it again soon!

The base was my vegan coconut milk ice cream with sweet ripe bananas and creamy peanut butter... so increadibly silky and smooth with a hint of banana and a richness from the peanut butter. It was not something that you have a scoop of and put it down. You think you are going to then you go back for a large bowl is more like it! The brittle garnish was delicious as well with the toasty sesame seeds and crunchy peanuts, perfect in contrast to the smooth ice cream, but I should warn, addictive as well!

I have included the recipe if you would like some! I am all for forgetting about the things in life that weren't everything I had hoped, but this ice cream was all I could have hoped for and more! Happy Friday everyone!

Peanut Butter Banana Ice Cream with Sesame Peanut Brittle

Makes about 4+ cups

3 cups organic full fat coconut milk, chilled

1 cup peanut butter

2 very ripe bananas

3/4 cup agave nectar

1 Tbsp pure vanilla extract

1/8 tsp sea salt

sesame peanut brittle to serve (recipe follows)

Combine all ingredients in a blender and combine with all ingredients except brittle, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into a freezable container with a lid and place in the freezer for at least a few hours, or overnight to firm up for best results. Serve with sesame peanut brittle

Sesame Peanut Brittle:

1 1/2 cups sugar

1 tsp sea salt

1 1/2 cups roasted peanuts

1/4 cup toasted sesame seeds

Lay out a piece of foil and spray with non-stick spray. Heat sugar over high heat in a non-stick skillet with sea salt, until sugar begins to melt. Stir with a rubber spatula to evenly melt sugar and add almonds and seeds. Stir to coat, and pour onto foil, spreading into a thin layer. Let cool completely. Break into pieces (about a cup broken into very small pieces to be stirred into ice cream), you will have extra for serving and snacking.

Sparkling Garnet Martini

2012-01-17T16:17:00.000-08:00

Recently at one of my favorite restaurants, Sapor Cafe in Minneapolis, I had ordered a drink that the server described as an "adult" Shirly Temple called the "Lovely Lady". I am sure most of you know what a shirly temple is, but in case you don't it is a drink children often order with sprite and grenadine with a marschino cherry. I often ordered them as a kid, and find them way too sweet as an adult, but I was intrigued by the idea of an upscale adult version. Theirs had Gin with a house made hibiscus grenadine, citrus and Griottine cherry. It was a beautiful pink color, and it was way better than a Shirly temple, balanced and not too sweet.

It made me want to create my own! I didn't have the recipe of course, but I did manage to create my own delicious variation of it. First off, I made a hibiscus agave syrup, using dried hibiscus flowers that I happened to have on hand. I prefer agave to a sugar syrup any day, as I try to stay away from lots of refined white sugars. It was the most beautiful intense pink color once the flowers had infused.

I combined the syrup with gin, some fresh lemon juice to balance the sweetness of the drink, and lastly, once the martini had been mixed I topped it off with a sparkling cherry juice (all fruit sweetened). It needed the cherry to garnish as well, and I did not have Griottine cherries. But I did have dried cherries, so I soaked a few ahead of time in some of the same gin I would be using in the drink. Theirs was served in a tall glass, but since I feel like a martini glass makes a drink sexy, like a drink in stilettos... I served mine in my prettiest martini glass.

The drink was so beautiful, the most radiant intense red color like that of a garnet. Appropriate also because it was created in January and the January birthstone is a garnet. But just as important as beauty is how it tasted. It was delicious! Slightly sweet cherry with a hint of the herbal gin, a brightness of citrus and a foral note from the hibiscus syrup. It was not the same as the drink at Sapor, but it was amazing! I love it when I can get a $12 martini for free with ingredients I have on hand at home! Here is the recipe if you would like one for yourself... no need to share!

"Sparkling Garnet"

(Cherry Hibiscus Gin Martini with Citrus)

Makes 1

Drink:

6 large ice cubes

4 oz gin

1 oz fresh lemon juice

1 1/2 oz hibiscus syrup*

sparkling cherry juice

gin soaked cherries*

To make drink, in a martini shaker add the ice, gin, hibiscus syrup, lemon juice, and place top on shaker. Shake until well blended. Pour the drink through a strainer into a the prepared martini glass, top it off with the sparking cherry juice garnish with gin soaked cherries and serve!

*Hibiscus syrup

1/4 cup agave nectar

1/4 cup filtered water

2 Tbsp dried hibiscus flowers

Combine all ingredients in a jar, put the lid on and shake to dissolve agave nectar. Let sit at least a day to infuse, then strain to remove flowers. Store in the fridge for up to a month.

*Gin soaked cherries

Place 1 cup dried organic cherries in a clean jar, and cover with just enough gin to submerge. Let sit a few days before using. (the leftover cherry infused gin is delicious in drinks!)

Vegan Chocolate Chip Cookie Dough Truffles with Fleur de Sel

2012-01-16T16:58:00.000-08:00

I don't know about all of you, but I enjoy eating cookie dough just as much as baked cookies. I always ignored the warnings about raw eggs, as I secretly swiped spoonfulls of dough from my Grandmother's cookie dough bowl when her back was turned as a child in her kitchen. Good thing I never got sick, and I admit that I haven't made a batch of cookies myself as an adult without "sampling", ok more like indulging in the dough. Good thing pretty much the majority of the cookie dough that I make in recent years is vegan, or contains no eggs, and therefore no risk of contamination.

As I was enjoying some cookie dough last weekend for a batch of cookies, I was thinking how wonderful it would be if I made some just for enjoying in that form. However, dough balls themselves are a bit messy, and would stick together once stored...so I thought dipping them in chocolate and having them be "truffle" style would be perfect!

Now, I know these probably don't qualify as truffles but who says I can't call them that on my own recipe. I was just about drooling at the thought of them. But, what would make them even better in my mind was a little fleur de sel. Salty and sweet is just an irrisistable combination to me especially with dark chocolate!

So I made my recipe for vegan chocolate chip cookie dough, omiting the rising ingredients, since they wouldn't be needed and went to work!

I will admit I ate quite a few of the dough balls before they were dipped in the chocolate because I just couldn't wait, and of course I needed to be sure they were up to my standards!

Once finished they were even better though, with the extra chocolate shell, and sea salt on top! Who knew cookie dough could be even better than it already was.

If you are like me and you cannot resist cookie dough, you must try this, so I have included the recipe. Happy Monday and don't deprive yourself of good cookie dough, enjoy!

Vegan Chocolate Chip Cookie Dough Truffles with Fleur De Sel

Makes about 28

1 cup maple sugar, or granulated organic sugar

2/3 cup coconut oil
3/4 cup pureed silken tofu
1 Tbsp pure vanilla extract
1/2 cup agave nectar

2 1/2 cups whole wheat pastry flour

2 tsp fleur de sel sea salt
1 12 oz bag vegan chocolate chips
10 oz vegan chocolate, chopped
fleur de sel

In a large bowl, combine coconut oil with sugar and beat until fluffy and well combined. Beat in the tofu, vanilla extract and agave nectar until well combined. In a smaller bowl, whisk together flour, salt, baking powder, then add to the large bowl, and mix until well combined. Mix in the chocolate chips, and place in the fridge to chill until firm. Once firm, roll into small 1 1/2 inch balls, and place in the freezer for about 1/2 an hour. Meanwhile, melt the 10 oz chopped chocolate in 30 second intervals in the microwave until smooth, stirring between each heating. Lay out a piece of non-stick foil. Dip dough balls one by one into the melted chocolate letting the excess drain off and place on the foil. Sprinkle with a litttle fleur de sel and repeat with remaining dough balls. Place in the fridge to set chocolate and enjoy! Refrigerate truffles for up to a week (that is if they last that long).

Chocolate Peanut Chipotle Cookies

2012-01-15T07:23:00.000-08:00

I don't know if any of you have heard, but there is supposedly a peanut shortage this year...meaning less peanut butter and less peanutty goodness for us all. What a tradgedy, as a peanut butter loving girl, hearing the news last week brought sadness to my heart! What am I to do when I want some sticky creamy goodness on a piece of toast? Or what about PB & J sammies? Ok, so I am being a bit dramatic, and there is always almond butter, but since I have been alive I cannot remember ever having such a problem as no peanut butter. Afterall, it is a staple in my cupboard. I will admit, after hearing the news I stocked up on it so I will at least have some for a while. Then I decided that I needed to make something with peanuts and peanut butter because all of the thinking about the peanut butter made me crave some. Cookies were sounding really good, especially having been at work all day with a coworker who was baking delicious smelling cookies while I worked on my savory foods for the deli. The chocolate ones especially so, which is why I decided that chocolate peanut cookies would be perfect!

But they needed something a little different, my own twist on the classic pairing. You see, I love chipotle with peanut butter, something my Mother taught me a while back when she first told me to sprinkle my peanut butter toast with a little ground chipotle powder. The combination is amazing and she was onto something.

Since chocolate and chipotle also are a match made in heaven, it was perfect! Chocolate peanut chipotle cookies! So I mixed together one of my vegan chocolate doughs, laced it with peanut butter and chipotle, and stirred in some salted roasted peanuts and plenty of chocoate chips.

The dough was amazing...seriously, I am sure I ate a few cookies worth of it because it was very addictive and afterall, no risk of egg contamination with vegan dough!

The cookies smelled wonderful as they baked as well, like brownies with a little something extra. No use waiting until they were cooled to have a sample, warm cookies are one of the joys of life! They were scrumptious with the dark chocolate base with a slight kick of chipotle and the richness of peanut butter and the crunchy salty peanuts and gooey still melted chocolate chips! I was quite pleased, and I almost forgot about the sadness of the peanut shortage!

Maybe you should stock up on peanut butter as well, and if you do, you should make these cookies, you will be happy you did!

Vegan Chocolate Peanut Chipotle Cookies

makes 1 1/2 dozen

Cookies:

1 cup maple sugar, or granulated organic sugar

2/3 cup coconut oil

1/4 cup peanut butter

3/4 cup well mashed very ripe organic bananas

1 Tbsp pure vanilla extract
1/2 cup agave nectar

2 1/2 cups whole wheat pastry flour

1/4 cup plus 2 Tbsp cocoa powder

1 tsp ground chipotle powder (or another 1/2 tsp if you love it like me)

1 Tbsp baking powder
1 tsp sea salt

1 12 oz bag vegan chocolate chips

3 cups roasted salted peanuts

In a large bowl, combine buttery spread and coconut oil with sugar and beat until fluffy and well combined. Beat in the bananas, vanilla extract, almond extract, banana extract and agave nectar until well combined. In a smaller bowl, whisk together flour, cocoa powder, salt, baking powder, then add to the large bowl, and mix until well combined. Mix in the chocolate, brittle and pecans, and place in the fridge to chill until firm. To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 15-20 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.

Apple Rosemary Ice Cream

2012-01-13T14:17:00.000-08:00

Often times we think of cider as simply being served hot. In fact, that sounds quite lovely right now a warm cup of apple cider with bourbon and cinnamon, since it is only 13 degrees outside my house. But despite the the cold, I made a cold concoction with cider recently, some ice cream. You see, the fact that it is cold doesn't stop me from eating ice cream. Because to me ice cream is often an accompaniment to a warm crisp or apple pie, and afterall, my home is warm and I often walk around in shorts even if it is winter.

Back to the ice cream, I had a lot of cider in my fridge and I knew I wouln't possibly be able to drink it all, as I don't drink it plain, I mostly use it for mixed drinks so I thought I would use it in a delicious dessert! I came up with using it as a partial sweetener and a flavor in my ice cream.

I thought an apple rosemary ice cream would be lovely, so I cooked the cider down with some fresh honeycrisp apples to make an intensely flavored sauce, then combined it with a rosemary infused ice cream base.

It was delicious! I served some with some cider reduction and walnuts, but also with warm apple crisp which was the perfect match for it! It had the light flavor of cider, the fragrant herbal note of the rosemary and the silky sweetness of the coconut milk.

If you would like to try some for yourself, I have included the recipe, and if you think ice cream is not for winter, try it with warm apple crisp and you will quickly change your mind.

Apple Rosemary Ice Cream

Makes 4+ cups

2 large organic honeycrisp apples or other tart sweet apples, diced

2 cups organic apple cider

1 Tbsp fresh rosemary leaves

1 cup lite coconut milk

2 cups organic full fat coconut milk, chilled

2/3 cup agave nectar

1 tsp pure vanilla extract

1/8 tsp sea salt

Combine fresh apples and cider in a saucepan and bring to a boil. Lower the heat and cook until the apples have fallen apart and the cider has evaporated and the mixture is a little jammy. Remove from heat and chill until very cold then puree until smooth. In another small saucepan bring lite coconut milk to a boil and add rosemary. Remove from heat and let chill until cold (to let rosemary infuse). Combine all ingredients in a blender (including apple mixture and rosemary infused coconut milk), and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into a freezable container with a lid and place in the freezer for at least a few hours, or overnight to firm up for best results.

Roasted Garlic Whole Wheat Baguettes

2012-01-11T17:03:00.000-08:00

I am in love with the aromas of cakes as they bake in the oven. But on the savory baked goods side, could there be anything more delicious smelling than a loaf of freshly baked bread? I have to admit a loaf of fresh crusty bread still warm from the oven is one of the joys of life, and makes me very happy! If it is plain, I love it still warm slathered with roasted garlic and olive oil. Whitch is why I decided to just combine the garlic and the bread and make Roasted Garlic Baguettes last weekend.

Baguettes are something I have made since my first year of college during the soup months because I love a good crusty baguette with soup to soak up the juices, or on a soup au gratin with cheese broiled over the top. I always have to have a few in my freezer pre sliced, ready to pull out (still fresh due to the freezing) and enjoy so I make them about every two weeks.

I am not sure where I acquired the recipe from as I have had it for a while and it was simply something I had written down on a piece of paper at the time, but it is a keeper, always turning out perfect loaves every time. I have since switched to whole wheat flour on the recipe, and added herbs once in a while but otherwise I won't change it!

So back to the addition of the garlic, I decided that intensely flavored roasted garlic would be a delicious addition to the dough, giving it an extra special flavor.

So along with the usual recipe I added a head of roasted garlic and it was heavenly! Now, that may seem like a lot of garlic, but roasted garlic doesn't have the same bite as raw, it is sweeter.

It smelled so aromatic and delicious when baking, and I couldn't wait to try it! Plain it was wonderful with the mellow garlic flavor, just dipped in a little olive oil and devoured! I also enjoyed some with my soup and it was perfect for soaking up the deliciousness! If you would like to enjoy some for yourself (and you should don't deprive yourself of this freshly baked bread), here is the recipe as I made it this time!

Roasted Garlic Whole Wheat Baguettes

Makes 2 loaves

1 head garlic
3 1/2 cups whole wheat flour
2 tsp sea salt
1 pkg rapid rise yeast
1 3/4 cups warm water
olive oil
Fleur de sel

Preheat the oven to 475 degrees. Wrap the head of garlic in foil and roast in the oven until very soft, about 45 minutes to an hour. Let cool, then squeeze garlic cloves out of the papery skins into a bowl and mash (discarding skins).
In a large bowl, whisk together whole wheat flour and sea salt. Make a well in the center and place yeast in it. Pour in all but 1/2 a cup of the warm water and stir flour into the yeast and water just enough to make a sponge (moist mixture with still some flour around it. Cover bowl and set aside in a warm place until the sponge with the yeast is bubbly, 20 minutes. Stir in roasted garlic and 1/4 cup more water and the remaining flour (plus more water if needed to make a soft but not too sticky dough. Turn out onto a lightly floured surface and knead for about 8-10 minutes until elastic and smooth (adding a little flour if neccesary). Place in an oiled bowl, cover and let rise, about 45 minutes until doubled in bulk. Punch down and let rise again. Punch down and divide into 2 pieces. Roll each out into a 14 inch long rectangle and roll up (pinching seams and tucking ends) to shape into a loaf. Place on a parchment lined baking sheet, and slash each lightly diagonally down the center. Cover with plastic wrap and let rise until almost doubled in bulk. Meanwhile, preheat the oven to 475 degrees with the rack in the top/middle position. When dough has risen, lightly brush with olive oil and sprinkle with a little fleur de sel. Bake for 15-20 minutes until 190-200 degrees in the center or sounds hollow when tapped on the bottom. Cool on a rack and serve slightly warm if you want a real treat!

Orange Silk Dress Martini

2012-01-09T17:20:00.000-08:00

Orange Flintstones pushups. I can remember eating those as a kid at my Dad's house before bed, and one was never enough, I always begged for a second. Now, there were other flavors, but orange was the best, and the flavor that was always eaten first from the box. I can remember the flavor of the ice cream treats, a mellow smooth vanilla flavored orange sherbert that melted on the tongue. I am sure they were filled with lots of artificial things as those types of treats we enjoy as children often are, but they were good, and bring back memories of good times. I haven't eaten one since I was probably 10, but for some reason I had a craving for that orange vanilla flavor this weekend. So I decided that it would be lovely in a martini, and sort of a more adult way to enjoy it.

I used a vodka base so that the other flavors would shine through. Then I added fresh orange juice from the flavorful oranges I had on my counter, because I am an orange juice snob and you will never find a carton of storebought in my fridge.

Also, a big vanilla flavor was a must, so I used my vanilla bean infused agave nectar syrup for a bit of sweetness, and some full fat coconut milk for creaminess (Not a fan of heavy cream in drinks) and a touch of silkyness.

It was a beautiful color, like that of the start of a sunrise, and what was more important was it was heavenly! It was silky smooth, fragrant with citrus and sweet vanilla, luxurious and decadent. So much better than an orange push up, but for adults only. It deserved a better name than the orange push up martini, so what came to my mind was an orange silk dress.

Orange happens to be my favorite color, and I would wear such an orange silk dress so it was the perfect name for my drink. It made me feel as if I was enjoying something luxurious, but simple. If you would like to experience this fabulous martini for yourself, here is the recipe!

Orange Silk Dress Martini

Makes 1

4-6 large ice cubes

1 tsp pure vanilla extract

4 oz Prairie Organic Vodka
3 oz fresh organic orange juice
1 1/2 oz organic full fat coconut milk
1 oz vanilla bean agave syrup*

In a martini shaker add the ice, vanilla, vodka, juice, coconut milk, and syrup. Place top on shaker. Shake until well blended. Pour through a strainer into a chilled martini glass, and serve!

*Vanilla Bean Agave Syrup:

1/2 cup hot water
1/2 cup agave nectar
1 vanilla bean, slit lengthwise

Combine all ingredients in a jar and mix well to dissolve syrup. Let cool, then cover and place in the fridge and let sit at least a day before using.

Banana Walnut Caramel Cake

2012-01-08T12:53:00.000-08:00

I do my some of my best thinking when I am out on my morning runs. There is something so wonderful about being out on the road while it is still quiet on a Saturday morning. When the sun is just begining to cast its light on the horizon creating a beautiful painted sky and people have not yet ventured out in their cars. The only sounds are my feet on the pavement, the wind through the trees and whatever wildlife decides to call. It is a good time for me to sort out my thoughts, prepare for the day, and reflect on the previous one. I have to admit though, I do think of new recipe ideas a lot, and yesterday was no different.

I knew I wanted to make a cake this weekend, so yesterday I did a lot of brainstorming while on my run of what sounded good to me. Bananas were calling my name. Maybe it had something to do with a silly banana song from camp years ago that I was singing to myself as I ran. Funny how that stuff randomly comes back to you at the wierdest times, but I am glad it did because banana cake was a great choice. I was soon dreaming of walnuts and dates as well as caramel on the cake. It was going to be wonderful!

So after I had finished my run, I got to work on the masterpiece that was to be the banana cake. For the layers I made my vegan banana cake recipe that I have used in the past for Birthday cakes and is a favorite in my family. I stirred in dates for little jewels of sweetness throughout.

It smelled like the most amazing banana bread while it was baking, filling my kitchen with the most heavenly aroma! Once cooled I made some vanilla caramel laced with a little bourbon for good measure, and drizzled it over the cake layers along with some toasted walnuts for crunch.

It was beautiful with the gooey shiny amber colored caramel dripping down the sides covering the walnuts and the cake! But more importantly it was heavenly! The moist sweet date studded banana cake had some of the best flavor of any banana cake I have made, and the crunchy walnuts and smooth decadent caramel complimented it perfectly!

I can sure dream up some good things while I am running but this one takes the cake! Here is the recipe if you would like to indulge in some of the deliciousness!

Banana Walnut Caramel Cake

Makes 1 6 inch 2 layer cake

1 1/2 cups whole wheat pastry flour

1 cup maple sugar

1 1/2 tsp baking soda

1 tsp baking powder
1/2 tsp sea salt
3/4 cup pureed ripe banana
1/4 cup coconut oil
1 Tbsp pure vanilla extract

1/2 cup plus 2 Tbsp light coconut milk

2 Tbsp apple cider vinegar
1 cup dates, chopped

Topping:
1/2 cup maple sugar
10 Tbsp Earth Balance vegan butter, melted
1 Tbsp agave nectar
2 tsp pure vanilla extract
1 Tbsp bourbon
1/2 tsp sea salt
1 1/2 cups toasted walnuts

Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well. Whisk bananas, oil, vanilla extract, and coconut milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs) stir dates. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cakes in pans on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platters, and peel off parchment paper. Let cool completely
To make caramel, combine maple sugar, butter, agave nectar, and sea salt in a saucepan over medium heat. Heat until brought to a boil, cook one minute, then remove from heat and whisk in vanilla and bourbon. Scatter half walnuts over one cake, then drizzle half caramel over. Top with other cake, and top with remaining walnuts and caramel!

Fluffy Lemon Almond Waffles

2012-01-06T16:41:00.000-08:00

We all have a butt kicker of a day sometimes, or maybe a butt kicker of a week. I have to admit that this was one of mine, but these are the days and weeks of our lives which build charactor. They allow us learn things, become better people. I am looking at this past week thinking, although we were very short staffed and very busy this week at work, we all pulled together and got it done! I am sure I imporved my cooking and knife skills, and of course improved my dealing with stress ones. All I can say is thank goodness for taking stresses out through running, good friends, good wine, and good comfort foods.

I will admit that last night when I made Belgian waffles I was rewarding myself for all that I accomplished that day, and I figured I had gotten a good run in so alright to indulge! Plus while I was at work I had been dreaming about waffles.

It had been far too long since I had made them as well, probably over a year. I wanted to come up with a recipe for them that incorporated Greek yogurt for extra protein. So I did some searching and found a recipe for sour cream waffles on Martha Stewart's website. http://www.marthastewart.com/334283/sour-cream-waffles I did a lot of tweaking on it swapping out yogurt for the sour cream and whole wheat pastry flour for the unbleached and coconut oil for the butter, as well as added my own flavors of lemon and almond in place of the spices. I simplified the process a little as well, and I was pleased with the result!

What I got were fragrant fluffy delicious waffles fit for a queen...or for a tired girl in need of some comfort food. I topped them off with a bit of sweetened lemon Greek yogurt, some toasted almonds and maple syrup. They were amazing and I was glad I decided to make waffles as it was about time! Here is the recipe the way I tweaked it if you would like to make some for yourself! Happy Friday and you all have a wonderful weekend!

Fluffy Lemon Almond Waffles with Lemon Greek Yogurt

Makes 4-5 large belgian waffles

5 large organic eggs

1/2 cup maple sugar or granulated sugar

2 tsp pure vanilla extract

1 tsp almond extract

1 cup whole wheat pastry flour

1 teaspoon coarse salt

1 Tbsp organic lemon zest

1 cup fat free unsweetened Greek yogurt (or full fat if that is what you have)

1/4 coconut oil, warmed to liquid

coconut oil for the waffle iron

Lemon Yogurt:
1 cup unsweetened Greek Yogurt
2 Tbsp maple syrup
2 Tbsp lemon juice
1 Tbsp lemon zest
1 tsp pure vanilla extract

1/2 cup toasted sliced almonds
maple syrup

Beat the eggs and sugar together until thickened, about 5-7 minutes. Whisk in the extracts and Greek yogurt. In another bowl, whisk together the flour, salt, and lemon zest. Fold the dry ingredients into the wet, then stir in the coconut oil. Let the batter sit for 10 minutes. Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with coconut oil. Pour in about 1 cup batter and cook until waffle iron beeps or indicates waffle is ready. Keep waffles warm in an oven on low heat to crisp up and stay warm while making the others.
Whisk together lemon yogurt ingredients until smooth, and refrigerate until needed.
Serve waffles warm with a dallop of the yogurt, some of the toasted almonds and a bit of maple syrup! Or go wild with your own toppings.

Fennel Pomegranate Salad

2012-01-05T14:25:00.000-08:00

Sometimes the simple things in life are the best. A walk with a friend, a beautiful sunset, a cup of really good coffee unadorned.I have to admit that the things I enjoy most are usually the least complicated, especially when it comes to foods. I like a good soup that comes together quickly, or a stir fry, but salads are a must with many of the dinners I decide to make on weeknights. If I have a warm main dish, I like a cool fresh side so I get the best of both worlds.

Which is where my Fennel Pomegranate salad comes in! I actually have made a fennel slaw for quite a while now with just fennel and toasted pine nuts in a lemon vinaigrette that I quite enjoy, and my Mom often requests that I make for her. If I am feeling a bit decident, I add a bit of pecorino romano as well for a simple but delicious salad.

The other night however, I decided that pomegranate seeds would be wonderful in my simple fennel salad. They were a beautiful addition, and they added a tart sweetness. Since it was so good I needed to share it with you all, it is super simple and easy to make! Perfect for when you have had too much rich holiday food as well. Hope you all are having a great first week of 2012!

Fennel Pomegranate Salad

Serves 3

Salad:
3 fennel bulbs, thinly sliced
seeds of one pomegranate
1/4 cup toasted pine nuts

Dressing:
1 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 tsp maple syrup
1 tsp dried thyme
sea salt and freshly ground black pepper to taste

In a large bowl combine fennel, pomegranate seeds, and pine nuts. Whisk together olive oil, lemon juice, maple syrup, thyme and sea salt and pepper to taste and toss dressing with fennel mixture. Serve!

Peanut Butter Coffee Ice Cream

2012-01-03T14:47:00.000-08:00

I know many of you read the title of this post, and wondered if I had gone mad with this combination of ingredients in an ice cream.

But seriously it is amazing. Kind of like, you can't judge a book by its cover, or a girl simply by her pretty face. You must read further into things. I always say I will try any food once as long as it is vegetarian. Today at my work, a woman asked me to sample the sesame kale, telling me she needed to eat more healthy greens but didn't care for them. She kind of had this look of disgust as she held them up to her mouth, but that quickly changed when she took a bite then said "Wow! These are really good!" Just goes to show that things aren't always as they appear or what we perceive them as. So back to the ice cream, all I can say is it was damn delicious!

So how did I come up with this combination? Well, I have known that peanut butter and sweet coffee are delicious together for a long time. One day a couple years back I was drinking some english toffee coffee and I had taken a bite of peanut butter before I took a sip and I was amazed at how good it was! I thought, I have something here, this needs to be made into a dessert. So last year I had made some cupcakes with those flavors and they turned out wonderfully. Last week I was reminded of the combination, and I decided it needed to become ice cream.

I made infused my vegan ice cream base with coffee and added peanut butter for silkyness as well of a bit of vanilla for a sweet quality. It was delicious once churned, so smooth and a rich flavor of coffee and vanilla with the nutty peanut butter.

I decided though that I needed to make it over the top and add something crunchy and salty as a garnish, so I made some salted coffee peanut brittle. Altogether it was amazing! If you don't believe me here is the recipe for you to try it yourself!

Peanut Butter Coffee Ice Cream

Makes about 4+ cups

1 cup lite organic coconut milk

2 Tbsp freshly ground coffee

2 cups organic full fat coconut milk, chilled

3/4 cup peanut butter

3/4 cup agave nectar

2 tsp pure vanilla extract
1 tsp coffee extract

1/8 tsp sea salt

salted coffee peanut brittle to serve (recipe follows)

Place lite coconut milk and coffee grounds in a small saucepan and bring to a boil. Remove from heat and chill until very cold to allow coffee to steep, then strain to remove grounds. Pour strained milk into a blender and combine with all ingredients except brittle, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into a freezable container with a lid and place in the freezer for at least a few hours, or overnight to firm up for best results. Serve with salted coffee peanut brittle

Salted Coffee Peanut Brittle:

1 1/2 cups sugar

2 tsp sea salt

1 Tbsp freshly ground good quality coffee

1 1/2 cups roasted peanuts

Fleur de sel

Lay out a piece of foil and spray with non-stick spray. Heat sugar over high heat in a non-stick skillet with 2 tsp sea salt, until sugar begins to melt. Stir with a rubber spatula to evenly melt sugar and add almonds. Stir to coat, and pour onto foil, spreading into a thin layer. Sprinkle with fleur de sel and let cool completely. Break into pieces (about a cup broken into very small pieces to be stirred into ice cream), you will have extra for serving and snacking.

Happy New Year!

2012-01-01T11:08:00.000-08:00

What could be better to celebrate the arrival of the New Year than delicious cupcakes? Afterall, I am not a big fan of champagne, in fact my celebration last night instead involved martinis and wine in its place. And of course the cupcakes!

I chose last night to go out early for a nice dinner in good company, then spend the rest of the evening in my pjs with a nice big bowl of home made kettlecorn, a good martini good cupcakes, and away from all the drunken crazies driving around on NYE. Maybe staying in makes me boring, but I thoroughly enjoyed being comfy (dressing up to go to dinner was enough for me)! I think I am getting old, because I was in bed by 11 and was sound asleep by the time the ball drop was happening on TV! I hope you all had a wonderful New Years spent with the ones you love whether it was spent staying in or going out and I hope that none of you are nursing too bad of hangovers if you had a little too much fun!

Now back to those New Years cupcakes...I will admit that I am really more of a fan of a big grand layer cake the cake lover that I am, but I couldn't resist making something cute with some festive confetti sprinkles I recieved last week as a gift! To me they screamed "Happy New Years!" I think this is because I can remember having New Years Eve parties at my house as a youngster with my friends and they always involved throwing confetti of some sort! I can remember finding confetti under the couch in the summer half a year later, it was never quite cleaned up. Good times, confetti will always hold a special place in my heart!

So cute mini cupcakes with confetti in my mind were the perfect dessert to celebrate the coming of 2012 with! I used my vegan vanilla almond cake base which is my favorite because it is so fragrant and also holds significance because it was used for both blogaversary and birthday cakes. I folded the confetti sprinkles into the batter this time, as well as sprinkled them on top of the creamy vanilla almond frosting. The cupcakes were quite delicious, fragrant with the scent of vanilla and almond, soft light cake and creamy frosting, remeniscent of birthday cake! I will admit that I enjoyed way more of them than one probably should, but least I shared some as well.

I have included my recipe below because it should not be limited just to New Years, so feel free to make it when you are in need of cupcakes! I would like to wish you all the best in 2012! Happy New Years, lets make it a great one!

Mini New Years Cupcakes
(Vegan Vanilla Almond Cupcakes)

Makes 12

Cupcakes:

3/4 cup plus 2 Tbsp whole wheat pastry flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp sea salt

1/2 cup maple sugar or granulated sugar

1/4 cup coconut oil

1/2 cup lite organic coconut milk or almond milk
2 tsp pure vanilla extract
seeds of one vanilla bean

1 tsp almond extract

1 Tbsp lemon juice

1/4 cup confetti sprinkles

Frosting:
1 8 oz pkg tofutti cream cheese
3 Tbsp agave nectar

1 Tbsp pure vanilla extract
a pinch of sea salt
plant based food coloring (if desired)
confetti sprinkles

Preheat the oven to 375 degrees and position rack in center of oven. Line two 12 hole mini muffin pans with foil liners. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well. Whisk oil, milk, vanilla extract, vanllla seeds, and almond extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice vinegar and stir quickly, then fold in 1/4 cup confetti sprinkles. Transfer cake batter to prepared tins, filling 2/3 full and bake 10 minutes until tester inserted into center of one comes out clean. Cool cupcakes completely
To make frosting, whip cream cheese until smooth, then add agave, vanilla and salt beat until smooth. Beat in a few drops of food coloring if desired. Using a pastry bag and large tip, pipe the frosting into swirls on top of each cupcake and sprinkle with confetti sprinkles!

Au Revoir 11 Martini

2011-12-30T15:23:00.000-08:00

I am not sure how you feel about the year coming to an end but I am happy to say goodbye to 2011 and hello to 2012. It was a year of many trials for me, from running injuries to loss of loved ones and breakups as well as unexpected expenses...all things I am putting behind me and moving forward looking forward to the joys of the new year and what it promises. I strive to be a positive person, and although some things in the past year were unpleasant, I learned valuable lessons from them and that is what was important. The year wasn't all bad, I had a lot of good times with friends, spent a lot of time in the kitchen creating many successful recipes, traveled to some interesting places.

I made myself a martini tonight in the spirit of saying farewell to 2011. I thought it was an appropriate thing to celebrate tonight on the eve of New Years Eve, since tomorrow night I will be celebrating the arrival of the New Year at midnight.

I called it "Au Revoir 11" or goodbye 11. I used a base of berry acai vodka I had bought over the Holidays, and added a bit of St. Germain for a floral note as well as a bit of sweetness.

Some lemon juice was needed as well to balance the sweet, and something bubbly to top it off so I used some sparkling blueberry juice instead of the usual champagne (since I am not a champagne fan).

It needed some berries and lemon zest for garnish and voila! It was such a fragrant and beautiful drink, perfect to say "Au Revoir" to the past year. It was well balanced and heavenly to sip.

Here's to saying goodbye to 2011! Cheers to you all, and hope you all have a fabulous New Years!

"Au Revoir 11"

(berry elderflower martini)

Makes 1

Drink:

6 large ice cubes

4 oz berry acai vodka

1 oz fresh lemon juice

2 oz St. Germain elderflower liqueur

sparkling blueberry juice

lemon zest twist

a few berries

To make drink, in a martini shaker add the ice, vodka, St. Germain, lemon juice, and place top on shaker. Shake until well blended. Pour the drink through a strainer into a the prepared martini glass, top it off with the sparking blueberry juice garnish with lemon zest and a few berries and serve!

Vanilla Scented Citrus with Coconut Cream

2011-12-29T17:04:00.000-08:00

I don't know about all of you, but I have been guilty of indulging a bit much on the Holiday goodies lately. After last weekend, I have wanted nothing more than to have light desserts featuring fruit, or just a glass of wine. The citrus is so good right now, I have been enjoying grapefruit like crazy, simply with greek yogurt and honey and something crunchy like toasted coconut or cashews. I like something creamy with my fruit, and I like that yogurt is a lot healthier than whipped cream. Although if whipped cream were healthy I would be all for it everyday. I have been looking for a "healthy" way to have something as good as whipped cream for years, and recently in the Foodbuzz Top 9, there was a blogpost by A Thought For Food on "Coconut Milk Whipped Cream". You should all visit his blog, so I have included the post:
http://www.foodbuzz.com/blogs/4743805-recipe-coconut-milk-whipped-cream

I could not have been more excited to see this!

What a great idea, the coconut milk lover that I am, I couldn't wait to try it and serve it with some fresh fruit. So tonight I decided to try it out and serve it with some vanilla scented citrus and toasted coconut for a light dessert. It was wonderful!

The creamy coconut milk whipped cream was amazing, and it complimented the tart citrus and fragrant vanilla perfectly! I topped it off with a bit of crunchy large flake coconut for crunch and it was delicious! I have a feeling I will never go back to real whipped cream...

Vanilla Scented Citrus with Coconut Cream

Serves 2

2 grapefruits, cut into supremes and juice reserved
2 medium oranges, cut into supremes and juice reserved
1/2 cup orange juice
1/4 cup grapefruit juice

1 Tbsp maple syrup

1 vanilla bean, slit lengthwise and seeds scraped out

1/4 cup full fat coconut milk, chilled (from the top of the can, the thick part)
1 tsp maple syrup

1/2 tsp pure vanilla extract

1/4 cup toasted large flake coconut

Set supremes aside and keep cold in the fridge.
In a saucepan, combine orange juice, grapefruit juice and any juices from the supremes plus maple syrup, vanilla bean seeds, and pod and bring to a low boil. Let simmer until reduced to a syrup consistency, about 15-20 minutes and remove from heat and chill until cold. Remove vanilla bean.
To make coconut whipped cream, chill a bowl and beaters in the freezer until very cold. Add coconut milk to the bowl, and whip to soft peaks, then add maple syrup and vanilla and continue to beat to stiff peaks.
To assemble, place supremes into two martini glasses or dishes, and drizzle each with the vanilla scented citrus syrup. Top each with the whipped coconut milk and sprinkle toasted coconut over. Enjoy!