Posts tagged dessert
Posts tagged dessert
The title of this post could also include a semicolon followed by “Clothing Swap,” “Lady Time,” “Weekend with Lena,” or “One of my best friends moved upstairs and it’s the bees knees.” Maybe I don’t even need to say anything else, I’ll just leave you with that… No I won’t.
Lindsay moved upstairs. You’ve seen her here before. We ate hot dogs for a week. I met her at a summer program we both we working at and it was just meant to be. We talk about making a joint blog, or a podcast, but mostly, I think we’re going to spend a lot of time in the kitchen together. She was totally game in working on the challenge of making a vegan snack for the swap party (to accommodate all visitors) and what we a team we were! Lindsay mentioned she had seen her grandma (or did she say grandpa?) grate butter to make a pie crust. I was all about trying new things! (pictured below are Lindsay’s hands shredding Earth Balance into flour).
We loosely followed this recipe, from the Minimalist Baker for the crust. It rolled out really well and we used circle cutters to make tiny shells for tiny tarts. We threw together a mixture of berries, flour, sugar… maybe some other things, for the filling.
Now we should have filled the tiny unbaked crusts with parchment paper and weights, but we didn’t. We just pre-baked them for a little while, they grew a lot, but it was okay. We threw some animal cut-outs on top and experimented a bit with the small amount of extra dough we had.
I forgot to take a picture of a close-up of the finished product, but man-oh-man they were just darling! and super yummy. Vegans and non-vegans agreed! My niece was spending the weekend with me and she shared this photo:
Lena and I also made cookies.. or cakeies. They were an experiment. And Lindsay baked some blueberry doughnuts. We were all about the berries. I want to have a real tea party sometime. Sometimes I am more aware than other times, that my writing is really poor. This is one of those times. I am not apologizing.
The clothing swap was a success, even if just a reason to clean-out our closets, but I made out very well and then donated a whole bunch of collective stuff to Boomerangs (a local thrift store).
Hey, you know what I love? Pie. There, I said it. I feel better now.
I used to buy Table Top Boston Cream Pie’s on my walk home, when I was in middle school. Do they still exist? For Thanksgiving, we would get apple pies from Costco. But I didn’t make one until a couple of years ago. I didn’t really get it. People made it sound intimidating, I wasn’t even sure how much I liked pie, there’s no frosting. But now, I am so down with pie.
Rhubarb is in season and Tyler’s mom gave us some from her garden (we made a Frankenpie last year). This happened around the same time Joy the Baker posted a recipe for Strawberry Rhubarb Crumb Pie. I just had to do it. I love the colors of the fruit + veggie, who make a perfect flavor combination. And man, does Joy do it right with her crumble topping (coconut people! coconut).
I can’t wait to make more pie. Maybe this will be the summer of pie. Maybe it will be the summer of ice cream. My birthday is less than a month and a half away.
On ice cream making…
For Christmas, I got an ice cream maker attachment for my Kitchen Aid. It’s not something I would ever buy myself (I’ve got other things to save up for, like a second pair of jeans and new tires for my car) but something I’ve had the desire to own and experiment with. Now, when you use the ice cream maker bowl, you’re supposed to freeze it at least 12 hours or something ahead of time, I think mine is just going to live in the fridge when not in use, so it’s always ready.
I’ve made 3 different kinds in the past three weeks. And I just love it! Ice cream, like pizza, is not one of those things I’m crazy about, in the way that people are crazy about ice cream and pizza (you follow?) but when it’s good, it’s sooo good. And it’s great to make at home.
Ice cream number one was Candy Cap Burnt Caramel. Candy caps are mushrooms that are often used in desserts as their smell and flavor is a lot like maple syrup. Yes, Tyler had a lot to do with this, and yes, we put mushrooms in our ice cream. It was great.Ice cream number 2 (the top two pictures) was Matcha Tea. The color of the ice cream wasn’t coming out that good in pictures, but it was beautiful. Ice cream number 3 (bottom 2 pictures), Strawberries and Cream, was a flop at first, because I was following the methods of the first two recipes but failed to realized the recipe was quite different and for a number of reasons the ice cream was not forming in the ice cream maker. I was super bummed. But when life gives you cream and milk and egg yolks and sugars and things that won’t churn into an ice cream, make popsicles! (bottom 2 pictures). Sorry the pictures as a whole aren’t so great, or that there’s none of the actual finished (normal) ice cream. I’ve been enjoying it for dessert, and the lighting is no good at night. Also, it’s hard to take a good picture of a creamsicle.
We’re all about homemade ice cream these days.
A Just Because Cake (Peanut Butter Cake with Cream Cheese Frosting and mini chocolate chips) sitting on top of my new cake stand that I found at Goodwill for quite a steal!
One of my baking resolutions this year is to get better at making cakes. I haven’t shared my resolutions with you, but I’ll get to that at some point.. before the month is over, maybe. I love making cupcakes, I love the idea of cupcakes. Once it’s made, you have a single serving of cake, no cutting or forks required, you can bring one to a friend easily, etc. I think cupcakes are just so great, I haven’t really felt the need to dive into the world of cake making/decorating. I have made a couple in the last 2 years or so, but definitely have a lot of room for learning and improvement.
The cake above is not the best example of me practicing my skills in decorating. I didn’t make a crumb layer while frosting and I should have waited a little longer for the cake to cool down but I wanted it to be done and was being impatient so I finished it a little on the messy side. I found both cake and frosting recipes from Joy the Baker's book (I know, I’ve been using it a lot lately, I’m a little obsessed) and they were fantastic!
Even though the cake is little, Tyler and I couldn’t finish the whole thing (don’t worry, none of it went to waste) but I’m gonna need some help for all these cakes I’m going to try and make this year.
My first Bread Pudding. Also, GO VOTE.
Bread Pudding is American, right? No, not really, a lot of different cultures have their own versions and it’s probably been around much longer than this country has, but I didn’t make anything patriotic (I might later today) so you should still GO VOTE, regardless. Anyway, I’ve never made Bread Pudding before, I didn’t even know what it was until one or two years ago… Honestly, I’m still not really sure what it is. But I made some last week and wanted to share…
I looked up a ton of different recipes. Some involved a lot of eggs, some had just a couple, a lot called for bourbon and a sauce that you added when it was done in the oven. I took a bunch of things out of the fridge, some spices that sounded like a good idea, and mixed it with the gazillion, now toasted, rolls that we had taking up space in our freezer (I don’t know why we had so many rolls). I had no idea what it was going to taste like, if it would even be palatable. But it was. It was comforting, and moist, and lovely.
Here’s what was inside:
Thanks for VOTING today. It’s important. You’re important.
Vegan Pear Crisp.
Seen recently here… I adapted this recipe (found at finecooking.com). I used vegan margarine instead of butter, because I had some in the fridge. Also, none of the other ingredients call for things that come from animals, so I figured I’d make it vegan! I also tweaked the recipe a bit because I only had 2 lbs of pears, so I roughly under-measured all the ingredients and then altered to taste. Click on the pictures for further explanation. It’s so much work pealing and chopping up fruit, but it’s definitely worth it. I totally thought I had more pears than that, but since they were what was left from my pickin’ I didn’t have a lot to work with.
I don’t know why I haven’t made a lot of crisps before (a “crisp” sounds funny by itself, it doesn’t work like just calling something a “pie”). They’re so simply and so yummy. It’s also the right season right now. I’m hoping to be making more pies too, now that I can try and make the dough with my fancy new food processor. I look forward to heating our kitchen with baked goods in the oven as the days get shorter and the temperature continues to drop.
Vegan Blueberry Cobbler (what I was making when I instagramed this)
The other day I had a lovely dinner with Brittany (this lovely lady) and my favorite vegan, Kirsten (you’ve seen her before, here). As close as I live to Brittany (she resides directly above me), I hardly see her much these days (it’s very silly) and Kirsten recently moved to the neighborhood (which I’m so happy about) but I haven’t hung out with either of them in quite some time, so a get together was in order. I offered to make a salad (because that’s something I know how to do) and attempt to make a vegan dessert (something I have less experience with).
I decided to make a blueberry cobbler, adapted from this recipe, by Chef Cloe (check out her website, there’s lots of vegan recipes and instructional videos). The berry part was absolutely delicious, and super simple to make. I only had blueberries in the house, so that’s what I used. I also halved the recipe since I was only making dessert for 3. The dough was super weird, and I should have spread it out more, I’m not really sure. I also didn’t get a chance to try making the whipped cream myself (which is supposed to be easy), but the coconut milk at the store wasn’t going to be cold enough, so I bought vegan pre-made vegan whipped cream. It turned out to be a nice closer to our meal, following salad, something delicious Brittany made and a good amount of wine.
I’ve never made a cobbler before, so that was a first, but I can’t wait to try again. I need to get myself some more berries before the farms around here run out.
Last night I went to Providence, RI with Tyler and Corey to visit a friend of ours. We went mostly to visit Lindsay, and experience Water Fire, but as an added bonus… I asked if we could also visit this wonderful place I had heard about, that calls itself a snuggery. The Duck and Bunny is a place from my dreams. So cute and tiny, located in a small house, they serve full meal options, light bites, sweets, tea, beer and wine. At night it’s dimly lit (hence the not so great lighting for pictures) and so cozy. We tried one their scones, 5 different flavors of cupcakes, and split a pot of tea. I was in heaven. I do like cupcakeories, but if I were to ever have my own place, it would need to be something more. To me, the Duck and Bunny was perfect.