All posts tagged: dessert

vegan raspberry rhubarb buckle cake

raspberry rhubarb buckle

Normally this is the time of year when I’m so ready to bust out of my winter cocoon and flip on the extroverted switch. Usually I’m feeling so prepared to go out and socialize after months of hibernating, to host a BBQ, and plan some fun summery adventures. But I haven’t hit that mode yet. For the past while I’ve been more focused on looking inward rather than outward, trying to figure out how to feel healthier and happier. Part of that has materialized in a lot of cleaning and organizing around the house (I guess that’s why they call it spring cleaning?). I can’t feel relaxed if our house seems cluttered or messy, which maybe is a reflection of how my brain feels most of the time; it makes sense that there would be a connection between our physical surroundings and mental/emotional state. So before I can address my cluttered/busy brain, I address what’s in front of me, because making a to-do list of chores is infinitely easier than resolving the stresses in one’s …

vegan chocolate raspberry parfait

bailey’s chocolate mousse + raspberry parfait

I’ve never really been into Valentine’s Day (maybe it’s my aversion to neon pink EVERYTHING), but I definitely have a sweet tooth and eat a little bit of chocolate pretty much every day. If you want to make a decadent treat for your partner, or if you’re simply a chocolate fiend like me, this parfait is for you. All you have to do is blend, layer, then slide these into the fridge and try not to think about them for a couple hours until they are set (a real test of patience, if I do say so myself). I remember seeing the Bailey’s Almande on Twitter sometime last year. I was super excited that it existed, but I figured it would only be sold in the States and promptly forgot about it. That is, until I went into the LCBO last fall and saw that gorgeous white bottle out of the corner of my eye. I swear I must have looked absolutely goofy with the huge grin on my face. While it’s not quite as …

no bake goat cheese cheesecake

no bake goat cheesecake

I am real excited about this cheesecake. I can’t remember the last time I had ‘real’ cheesecake, though I DO remember eating a lot of the frozen cheesecake bites at Dairy Queen in the time that I worked there. I had a terrible stomachache pretty much every night that I worked, but I never really put it together that I might be lactose intolerant.. Until I stopped eating dairy a few years after I stopped working there, and the daily excruciating stomach aches finally went away. I associated eating dairy with a whole world of pain, so I really didn’t miss it when I cut it out of my diet. But within the past year or so I missed the extra dimensions that cheese can add to a meal, and the vegan cheese replacements weren’t always cutting it. I did a little research and discovered some anecdotal stories of people with lactose intolerance having an easier time digesting sheep and goat’s milk products. After some digging, I found out that this is because the fat and …

vegan sourdough crumb cake

sourdough rhubarb crumb cake

My interest in bread baking continues to grow, which means I always have a hungry starter sitting on our kitchen counter. Most often I throw out the excess, but lately I’ve been daydreaming of other ways to use it: cinnamon buns, pancakes, muffins, banana bread, etc. A quickbread/cake seemed like an easy place to start, so when I saw this simple recipe for coffee cake it seemed like the perfect opportunity to expand my sourdough baking horizons beyond bread! I initially had a REAL hard time playing around with this recipe. Even though the original is a great starting off point, I kept making changes because I am slowly trying to gravitate towards baking in a more wholesome way. Don’t get me wrong, I could never give up doughnuts or pies or the amazing focaccia at Pasta G; but since I like to have treats fairly often, I want them to be slightly better for me so I can have them more often. What that means for me is less sugar, trying to use more natural sweeteners, …

honey buttermilk pie

honey buttermilk pie

I have been on a pie rampage lately when it comes to library books. In fact, I have 5 pie/baking related books out right now, and they are all open and scattered throughout the house. I have been looking for inspiration for new flavours, especially in this time of year when there isn’t a whole lot available for pies besides citrus. A custard pie seems appropriate considering there are no fresh berries available for a while still, and the light floral notes of honey seem spring-y to me! I got the idea from the Four and Twenty Blackbirds salty honey pie, which seems to be super popular with their customers. I opted for buttermilk since I thought the acidity would cut through some of the sweetness, and followed their suggestion to sprinkle some Maldon on top once it came out of the oven for the same reason. The women behind this pie shop have some amazing skills, and I definitely recommend their book for technique, flavours and great pictures. I think we are quite lucky around Kingston …

vegan gluten free nanaimo bars

vegan + gluten free nanaimo bars

As someone who has tried and failed (a lot) at creating baked goods that cater to all of my friends’ dietary needs, it is my humble baking opinion that there are many things that just cannot be both gluten free and vegan. Often times, a gluten free recipe really needs an egg for the fat, moisture and rise that it provides, and a vegan substitute just won’t do. This is why bakeries aren’t often lined with pastries/breads that are both gluten free AND vegan. I’m happy to report that this problem does not apply to these nanaimo bars. These are a no bake bar, so they are pretty easily transformed into a delicious gluten free and vegan dessert to please all of your gluten/dairy intolerant or vegan friends (insert joke about vegans not having friends because they are no fun…). This recipe also has some wiggle room: if you’re looking for a more granular texture to the base, akin to what graham cracker crumbs would provide, you can sub in some ground almonds for the sorghum …

fat goose craft fair

My pal Jessica and I have been meeting periodically for the past month or so to develop a menu for the Fat Goose Craft Fair. This was the collective’s 7th year running the craft show, and the displays were as incredible as ever. The collective aims to provide a space for local crafters to sell their work, while fostering a community for artists and creating access to high quality, locally made goods. Jessica and I both love to feed people as a gesture of love (I’m terribly untalented on every other artistic front, so this is about all I can do). We are excited about the ways that food can build community through CSAs (community supported agriculture), farmers markets, community gardens, and engaging with other bakers/cooks/gardeners/friends. As both of us face some food intolerance, we understand the feeling of going somewhere and knowing we can’t eat anything. Our approach for Fat Goose was to be accessible by providing options for people with various dietary restrictions or choices, so our menu was primarily vegan and gluten free, with a …

buckwheat banana bread

I like to think that I am an organized person: I love making lists, I hate tardiness, and I love my day planner. The reality is not that I’m disorganized, but rather that I like to do way too much at once and have a lot of unfinished projects. The kitchen is often a mess with dishes from my baking experiments, laundry is on the floor instead of hanging up, there’s yarn and knitting needles on the table (they’ve been there since March…), and I have at least 3 books on the go all the time. My multiple to-do lists get lost in my purse among the trillion useless receipts, and I have one two different notebooks containing my food scribbles so I am often flipping back and forth between the two to find the notes I’m looking for. This is progress though, compared to my previous habit of writing on loose pieces of paper and leaving them all over my apartment. Part of this doing-too-much mentality is that I sometimes let it sway my cooking/baking projects in …

s’more cookies

S’MORES. Except rearranged into a neat little cookie so that you don’t have to go through the arduous process that is making a s’more. toasting a marshmallow, squishing it between graham crackers with a piece of chocolate, getting melty chocolate and marshmallow goo all over your hands (I know I know, total nightmare….). Okay so s’mores are actually the bomb dot com and I’ve been known to stuff my face with them around a bonfire at the cottage, washed down with a grapefruit Woody’s cooler (this was a different time in my life, gimme a break). These cookies came together coincidentally: I was buying groceries recently, and the (astronomically expensive) vegetarian marshmallows were on sale. Just as I was browsing the shelves of the fridge at the back of the store, the graham crackers crumbs caught my eye. We went camping a few weeks after this particular grocery trip, and since we wouldn’t have a fire at our site, I thought I’d find an easier to way to enjoy s’mores while we were there.     …

shrub-arb pie

The idea for this pie came about after seeing this cocktail on Twitter one day. I love rhubarb in all of its manifestations, whether sweet or savoury. I also love a good balsamic, so when I saw that cocktail I knew I had to combine the two in another format. This is a bit less sweet than your average pie, as I wanted the tartness of both the rhubarb and balsamic vinegar to stand out and not be overpowered by the sugar. We also had basil coming up in the garden when making this pie, and the subtle savoury/herb-y note works really well here. Normally I use my 9″ pie pan, but I had a couple of these smaller aluminum pie pans around so I could practice making pie dough on a smaller scale. This recipe is for a 7″ pie, but you can scale up to whatever size pie you feel like. shrub-arb pie (vegetarian, vegan) serves 6-8 pie dough 2 1/2 c. flour 1 tsp salt 2 tsp sugar 1 c. earth balance or butter, cubed 3/4 c. water …