Tag Archives: dessert

CHOCOLATE SALTED ALMOND COOKIES

these cookies were inspired by an especially yummy chocolate bar i once had. they’d be REALLY good with chocolate chips (or chopped up dark chocolate ritter sport, my choco of choice) but it was 10pm when i made these and i didn’t have any. these really did the trick though, and they’re especially good fresh out of the oven.

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ZUCCHINI CRUMBCAKES

does a crumb topping mean you can eat cake for breakfast?

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CHOCO COCO CUPCAKES

somehow i often find myself with an open can of coconut milk and a desperate need to not waste it. enter coconut cupcakes. baking really does solve every problem in my life.

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ORANGE BERGAMOT CUPCAKES

instead of using extracts or juice to flavor this cake, i used tea. yay! these cupcakes are verrry faintly flowery with a sweet orange buttercream on top. yum.

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FROZEN MEXICAN HOT CHOCOLATE POPPERS

do frozen jalapeño poppers exist? yes, yes they do.

i’m too much of a punk to be able to handle the heat of whole jalapeños and when eric and i were brainstorming a different filling/pepper combo that i might like, i jokingly suggested “chocolate.” after two seconds i realized 1. i was not kidding and 2. they should be full of ice cream. the first thing i think of involving chocolate and chili peppers is mexican hot chocolate, so yeah, i went there.

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I FOUND IT AT ASIAN FOOD MARKET: JASMINE ESSENCE

spring is coming, and i found a teensy bit of inspiration at asian food market. i was browsing the spice section and found some intriguing flavor extracts. they were so cheap i had to get at leeeeeeast two of them. i went with jasmine essence and something called amyl acetate, which mimics a banana flavor. i had no clue what to use the jasmine for when i bought it, but by the time i got home i was ready to bake. jasmine green tea sounded good but i didn’t get any matcha powder, so i went with my second idea: orange blossom cupcakes. they use just a teensy bit of jasmine essence–just enough so it smells like an orange grove when you raise the cupcake to take a bite. yuuum.

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VEGAN BAKERIES ACCORDING TO ME

i’ve always been picky. i have very specific ideas about what i like or don’t like, especially when it comes to food. this was problematic for my parents when i was little and was only amplified when i went vegetarian and eventually vegan. i’ve grown up a little since then, and because of my restricted diet i’ve forced myself to become more adventurous with food and eat whatever i can. i rarely pass up a vegan dish because it contains an ingredient i don’t like. i really hate mushrooms, but when a friend of mine cooked up some woodears i ate them. very slowly.

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TORTONI CUPCAKES

i miss tortoni. i miss it a lot. biscuit tortoni is an italian ice cream my dad always used to get me boxes of from nasto’s old world desserts in newark, new jersey. it’s an amaretto ice cream topped with crumbled coconut macaroons and a maraschino cherry and it’s the bomb. unfortunately, it is so not vegan. this cupcake is a salute to the dessert i miss so much.

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ANISE SUGAR COOKIES

anise is a flavor my family has always reserved for what we call “wedding cookies,” but what are actually called italian knot cookies or anginetti (traditionally made with lemon). i never even thought to put anise in anything else until a few years ago when i found my go-to sugar cookie recipe on vegweb. i used anise instead of the other suggested flavors because sugar cookies are way easier to make than the knots (our recipe makes a shitload and they take FOREVER to roll out, knot, ice and sprinkle). did any of that make sense? meh, i don’t care.

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more valentine’s day cookies, ugh

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