Anyone in a creative field will tell you that it’s easy to get caught up in the thoughts and feelings that everything you think of has already been done. It’s a pervasive thought and one that can take over if you let it. The reality is, most things have been done and that’s okay, because if you haven’t done them, then it’s still something new that you’re contributing. Your lens, so to speak, gives a feeling and voice to creative things that no one else can. It’s certainly something I grapple with from time to time but you can’t let it dampen your desire to create, design, make, and share. I love Tiramisu, full stop. I love coffee desserts, as you know if this isn’t your first time here, but I also cannot resist the siren call of fresh strawberries in early summer. I did a recipe round up featuring strawberries a few years ago and I have since added several other recipes. So when the idea struck me to do a tiramisu/strawberry shortcake type dessert, I abandoned the classic coffee component, and instead looked to herbal tea to make a juicy, summery Strawberry Tiramisu. It’s an irresistible dessert and it’s also impossible to resist calling it Tea-ramisu. (more…)
The world has really gone donut mad in the last while. First it was cupcakes, now donuts rule the counters at cafes and bakeries, and with good reason: they are super delicious and so delightfully versatile. Everyone is making them in a incredible flavor combinations. Yes, it’s really the donut’s time to shine and these Vanilla Latte Donuts are no exception.
I’m a certified coffee addict and I always find that coffee flavored treats are sorely lacking in most bakeries and coffee shops. If you’re a true coffee lover, you want to have a coffee flavored something sweet to go with your coffee. Coffee with coffee – you can’t go wrong. I take my coffee black, and I prefer straight espresso or espresso based drinks. If I indulge in a milky, sweet coffee drink, it will nine out of ten times be a vanilla latte. I love the soft sweetness of vanilla with coffee, it’s both familiar and comforting yet still exotic and interesting. Add a dash of chocolate and I’m in heaven. For these Vanilla Latte Donuts I have combined deep, dark chocolate baked donuts laced with strong espresso and dipped in a creamy coffee and vanilla glaze. A few milky white sprinkles add fun flair, reminiscent of the foam atop that perfect latte.
I’ve started with my favorite chocolate cake recipe and made some changes to it, yielding a denser, more donut-like texture and adding a big shot of dark espresso to the batter. The good folks at Gourmesso reached out and gave me the opportunity to try their selection of espresso blends so of course, I wanted to make something special that really highlighted coffee, for all the coffee lovers out there! (more…)
There are few joys in life as pure as a perfectly ripe, sun-warmed blackberry, plucked from its bramble and eaten whilst squinting in the August sun. I have waxed poetic about blackberries before and praised their versatility and I just can’t get enough of them. These cute little Blackberry Cheesecake Pots combine my beloved blackberries with peppery ginger snap crumbs and a mascarpone cheesecake mousse that is light as air and freckled with vanilla beans. If this doesn’t taste like summer to you then you haven’t had enough rosé.
A local restaurant that I love does a strawberry cheesecake pot and this is a bit of a riff on that. Fruit on the bottom, lots of cookie crumbs and light, light, light cheesecake-ish mousse that, to my palate, eclipses the sturdy silken curd of a baked cheesecake. And honestly, it’s late August, who wants to put on the oven? Not me.
I started these little Blackberry Cheesecake Pots with homemade wild blackberry jam but you could just mash up and sweeten fresh berries if you didn’t have the convenience of jam, either one will be great, just don’t go too heavy with the sugar, you want to taste the summer-fresh flavor of the fruit, not cloying sweetness. But let me clarify, it’s also just fine to buy blackberry jam for these. I won’t tell.
I make no secret of disliking the heat of summer. And that’s coming from an almost lifetime resident of Vancouver, a city with one of the mildest climates out there. It was 34C here today and it made me a bit kicky and punchy. When the heat hits I tend to like my dinners al fresco, my drinks extra icy and my desserts chilled. Honestly, you couldn’t pay me to turn on the oven today.
This is the return of my ultra coconutty, extra zesty, avocado lime pie, originally posted in 2013. I call it dreamy frozen avocado lime tart because it is just that: dreamy. It’s luscious and creamy with a sweet tart avocado mousse filling. It’s simple to make with a raw coconut and oat crust that comes together in about 5 pulses of a food processor. Painless to make, and really delicious. I know what you’re thinking, but it’s nothing like guacamole. I promise!
You’ll need to give it a deep chill, so make it in the morning for dessert. Don’t tell your guests what it’s made from and have them guess. They will be pleasantly surprised by the results. Enjoy!
Dreamy Frozen Avocado Lime Tart
makes 1 – 9″ no bake pie
for the crust, pulse the following ingredients in a food processor until well mixed:
1½ C unsweetened shredded coconut
½ C raw oats
2 Tbsp honey
2 Tbsp coconut oil
Press the mixture into a 9 inch pie plate. It will be damp and soft and easy to press up the sides and bottom of the pan. Place crust in the freezer while you prepare the filling.
Wipe out the food processor and add to it:
the flesh of 4 ripe avocados
zest and juice of 2 limes
¼ C honey
½ tsp pure vanilla extract
Blend the above ingredients until very smooth. Scrape into the chilled crust and spread until smooth.
Garnish with ½ C coconut that has been toasted in a dry frying pan over medium heat until golden brown. (optional)
Chill 2 hours until very firm. Serve cold.
Makes 8 servings.