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Category Archives: Dessert

For the love of…Yummy Earth

Short but sweet today, I still have that funk, god only knows why. I’m going to put it down to the fact that i’m unhappy in multiple aspects of life at the moment (I count the hours until 6pm – that surely is a sign that I need to make some life-changing decisions), and I really need to give myself a good kick up the backside. But while I think about doing so, I’m munching on these divine organic candy drops by Yummy Earth, a wonderful organic candy company based in the U.S. Thankfully their products are on sale in the handful of organic supermarkets based here…and I whole heartedly recommend them. I’ve tried a number of their products – their organic lollipops included, but my favourite by far are these candy drops – I especially love the Mango ones.

If you can get your hands on a bag, I definately suggest you try them – they’re 100% vegan and made with real fruit juices!

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Posted by on June 29, 2010 in Candy, Dessert, Food, Snacks, Vegan

 

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For the love of…Dinner Parties (Part 2)

So yes, I’m still in a funk. And this weather doesn’t really help. And when you tell someone you’re in a funk in the vague hope they cheer you up, it backfires. So I really have to bring myself out of this funk. But I don’t know how.

So I started thinking about mum’s potential dinner party again. And I started thinking about chocolate again. (My best friend has realised I have a chocolate craving every 15.5 seconds which combined with the funk lead to a considerable consumption of chocolate during my working day in less than 10 seconds…but we won’t mention that). Moving on…

Where was I? Oh yes, mum’s dinner party and chocolate, which then got me thinking about these amazing chocolate pots my sister had brought back from waitrose one evening and it was the tiniest little chocolate pot but the most heavenly and the most satisfying and one little pot was all I needed to completely satisfy that craving. So, if my sister could buy it from a supermarket, then why couldn’t I make the equivalent at home for a dinner party? It would be IDEAL…make in advance, set in the fridge until ready to serve, no hassle no fuss right? But I don’t have a recipe. It surely can’t be as simple as melting chocolate with a little cream and/or  butter and pouring it into a pot?

You’re right, it’s not. But here is a pretty simple recipe:

Ingredients

1  14 oz can of full fat coconut milk

200g soy chocolate (your fav kind, could even be some kind of raspberry chocolate..seriously..ANY chocolate you like..)

1 tsp Vanilla Essence

pinch of cinnamon

pinch of nutmeg

– Break the chocolate up into pieces, put it into a food processor with the vanilla, nutmeg and cinnamon

– Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor

– Blend everything together until smooth and creamy, pour into espresso or sake cups or even shot glasses and chill (takes about 5 hours for them to be firm and creamy) before serving.

See..then I started thinking some more (don’t you just love how I involve you in my thought processes these days?) and I thought how about some kind of ginger-chocolate pot dessert thing? So what would happen if I grated some fresh ginger into that? I’m not entirely sure, I’ll have to try it out and let you know…

 
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Posted by on June 24, 2010 in Chocolate, Dessert, Dinner Party, Indulge, Recipes, Vegan

 

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For the love of…Brownies

It’s been about a month since I baked anything, let alone anything worth mentioning on the blog. I’m not really sure what got into me, April has been crazy. My weekends have been filled with birthday celebrations (family, friends and my own), and weekdays have been filled with..well..work. I lead a boring life! I started getting these horrible cravings…for sweets, and no matter how many chocolate bars or how much ice cream I had it just wouldn’t do the trick, so I decided to bake.

I decided to bake the most amazing chocolate brownies I have ever tasted! (ok, so i’m boosting my own ego here but hey, I think I have a right to!)  THey were *almost* perfect – so soft and gooey on the inside, and cake-like on the outside. The only problem was they started to fall apart when I pulled them out of the tray. So they don’t look like the kind of brownies that you get in a restaurant, but they are very rustic, home cooked and full of chocolatey gooeyness…enough to satisfy anyones cravings and go perfectly with a dollop of vanilla ice cream..

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 cups sugar (use what you wish, my preference is usually raw cane sugar..)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Method

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
  • Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
  • Ok so I didn’t follow this recipe EXACTLY, i had a little less sugar, and a little less cocoa powder, and I added a whole lot more chocolate buttons…BUT, that’s the beauty of experimenting – you do what works for you! Next time i’m probably going to add walnuts…and yes…there is going to be a next time for baking these 🙂

    The Verdict: I LOVE THEM!!!!

    R xx

    As per tradition, a photo from the handy dandy blackberry:

    They turned out to be more like Molten Chocolate Brownies when warm...still YUM!

     
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    Posted by on April 29, 2010 in Baking, Chocolate, Dessert, Indulge, Recipes, Vegan

     

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    For the love of…Cookies

    My sister is fantastic. Seriously. My mother thinks my sister and I have switched places because I’ve been doing copious amounts of baking recently, because my sister is the baker in our family. She is honestly amazing, she sent me a few vegan cookbooks amongst which was Vegan Cookies Invade Your Cookie Jar, and my mouth simply started watering.

    This book features a selection of mouth watering recipes for all kinds of cookies you never imagined would be vegan, including vegan style oreo cookies! Now that really excited me, especially with my new found oreo cookie cupcake fetish!

    So over the weekend I decided to refrain from baking cupcakes in order to try out a vegan version of traditional chocolate chip cookies and I was happily surprised!

    These were whole wheat chocolate chip cookies that were perfectly chewy in the middle, and crunchy on the outside. The kinds you dream about dunking in a glass of milk (soy of course) and enjoying as a midnight snack!

    Once again as proof I did actually bake, my handy dandy blackberry provides you with an image:

    I do promise I will be investing in a camera soon – I just havent found one I liked yet! For now the handy blackberry will have to do!

    The Verdict: I would recommend you buy this book in a heartbeat! I’m excited to try out more cookie recipes along side my cupcakes!

     
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    Posted by on March 24, 2010 in Baking, Chocolate, Cookies, Dessert, Food, Recipes, Vegan, Weight Loss

     

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    For the love of Fruit..

    There’s something about cold weather that makes me love warm desserts. Although, to be fair, I do love them in summer too, especially topped with some vanilla ice cream. Just thinking about the sweet smell, the warm gooey texture with that cold ice cream. It’s absolutely perfect. My stomach is growling and i’m drooling at the thought of it.

    We all have overly ripe fruit in our kitchens at some point. Those apples that you bought from the market thinking “I’ll take one to work with me every day!” and never do, and those pears that have sat there just that little bit longer than you hoped. Well, you have to do something with them – you can’t just leave them to rot or grow extra…bits!

    This recipe is perfect for using overly ripe fruit, with that added sweetness. Note however that I said overly ripe and NOT mouldy! No extra growths are allowed – that’s just gross!

    Ingredients

    • 2 very ripe pears, peeled, cut into quarters and cored
    • 2 apples, peeled, cut into quarters and cored
    • Broken pieces of 1 stick of cinnamon (you can just as easily use ground cinnamon – about 1tsp – or more, depending on how much you love cinnamon)  
    • Pinch of grated nutmeg
    • Juice of 1 lemon, zest peeled into strips with a vegetable peeler
    • Juice of 3 oranges, zest from 1 orange peeled into strips
    • 75g raisins or sultanas (any dried fruit will do)

    Method

    Preheat the oven to 180°C. Place the pear and apples quarters in an ovenproof dish with the cinnamon, nutmeg, raisins, lemon and orange juice with the zest strips. Cover the dish with foil and bake in the oven for about 35-40 minutes or until the fruit is just soft.

    It’s that simple! Serve warm with a scoop of soy vanilla ice cream, or eat on its own. Great as leftovers too – cold with musili as breakfast. Amazingly satisfying!

     
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    Posted by on January 28, 2010 in Breakfast, Dessert, Food, Ice Cream, Recipes, Vegan, Weight Loss

     

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    For the Love of Apples

    For me, no meal is complete without a pudding of some sort, and I don’t know what it is about the combination of apples and cinnamon that makes me feel like it’s christmas all year round. The combination forms part of my ultimate comfort food, and it’s most definately on the frequent cravings list. That sugary, gooey, sweetness that completes any meal absolutely perfectly is generally what i’m after.

    Ingredients

    Apples:

  • 5-6 apples, sliced in 1/4-inch slices or so
  • 1 T. cornstarch
  • 2 t. cinnamon
  • 1/8 t. nutmeg
  • 1/8 t. allspice
  • 1/16 t. cloves
  • 1/2 c. brown sugar + 1/2 c. water
  • Topping:

  • 1/2 c. oats
  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 1/4 t. baking powder
  • 1/4 t. cinnamon
  • 1/6 c. canola oil (or 1/2 of a 1/3 measuring cup)
  • 1.5 T. soy milk
  • 1/2 t. vanilla
  • 1/8 t. salt
  • Preheat oven to about 180.

    In a bowl, mix together the cornstarch, cinnamon, nutmeg, allspice, cloves, brown sugar and water. Place the apples in a bread-loaf pan and then drizzle the mixture all over the apples.

    In a separate bowl, mix together everything for the topping and sprinkle this mixture on top of your apples. Cover with tin foil–bake for 10 minutes. Remove tin foil and bake for another 20-30 minutes.

    This is perfect served with some soy vanilla ice cream or soy cream, or perfect on its own. For your non-vegan buddies I suggest serving with custard or regular vanilla ice cream!

     
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    Posted by on January 25, 2010 in Dessert, Food, Ice Cream, Recipes, Uncategorized, Vegan

     

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    For the Love of Cupcakes..

    I have been umming and ahhing about putting this recipe online. I made these AMAZING rainbow cupcakes awhile ago and everyone LOVED them, so part of me wanted to keep my recipe a secret. Something that was just mine, that everyone loved. It made me feel amazing. But then I thought I would get much more joy out of sharing my recipe, all of you trying it, and then seeing your amazing feedback.

    I must confess I’m a little addicted to checking these blog stats, as much as I don’t always have a new recipe to post. Recently i’ve been getting super excited because you guys have been googling for me! I am so thankful that you love to read the rubbish I write. I hope you continue to come back for more. If nothing else, the following cupcake recipe will definately make you feel that way!

    Ingredients

    1 tbsp apple cider vinegar
    1 ½ cups plain soymilk
    2 1/8 cups flour
    2 tsp. baking powder
    ½ tsp. baking soda
    ½ tsp. salt
    1 1/4 cups sugar
    ½ cup canola oil
    1 ¼ tsp. vanilla extract

    How we do it…

    Preheat the oven to 350º
     
    Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle so don’t stress).

    In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, and vanilla extract. Add the wet to the dry ingredients and beat until smooth using a hand-held blender.

    Fill each cupcake cup with batter. Bake for 15 to 20 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.

    Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack.

    Make sure you let the cupcakes cool completely before frosting.

    I actually used this recipe to make the following awesome rainbow cupcakes:

    These are dead easy! Simply make up the batter as above, divvy up the mixture into 6 bowls. Add your colours to each individual bowl. Once you have all your colours ready simply put 1-2tsp of each colour in the cupcake cups, layer it up and then bake as directed. You’ll end up with these AMAZING looking cupcakes that taste like like, fluffy, vanilla cupcakes. Except they’re far more fun to eat.

    Just ensure that when you buy your food colouring it is vegan – read the ingredients, and if you’re not sure just ask and I’ll try my best to help you!

    Another trick to making these cupcakes if you don’t have time for the recipe above is to buy a pre-packaged vegan white cake mix and then add about a can of diet sprite…depending on the size of your box mix…it results in super sweet light fluffy very vegan cupcakes. Quick and easy. But don’t tell anyone else I told you to cheat!!!

     
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    Posted by on January 20, 2010 in Dessert, Recipes, Vegan

     

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