Classic Vanilla Creme Brûlée
And Salted Caramel and Cafe au Lait too!
Did all your dreams just come true?
Head on over to VeganRicha, who so graciously offered me a day on her blog to show off this recipe.
Peaches n’ Cream Cheese Tarts
March 27, 2013 11 Comments
Yesterday while putting Eden down for bed I started thinking about “lasts”. And while Eden is far from being able to put herself to sleep, I was hit with the fact that sometime in the future there will be a last time that I hold my child, a last time that she nurses to sleep, a last time that she buries her head into the space between my shoulder and neck.
My biggest fear in parenting has thus far been that it will be gone before I realize it started. And yesterday I was hit with the reality that 14 months is over. I no longer have a baby. I have a walking, babbling, toddler.
In response I dedicated my entire day to Eden. We spent the morning with friends (mine and hers), walked to the library and picked out books, chased each other around the house, and found an awesome used clothing store where I picked up the coolest baby Vans that I hope she never grows out of. It was a great day, and just what we both needed.
In turn I did no blog work and now have the chance to republish an old post that would be a perfect end to an Easter meal.
So from last August:
Peaches n’ Cream Cheese Tarts
We are in the peak of peach season in Oregon and I have been loving it, enjoying fresh peaches in my creamy baked oatmeal, coffee cake muffins, and morning parfaits. I’m playing with the idea of a grilled peach pizza, but have yet to put my recipe to the test. Yesterday on our weekly Pizza Night I made these Peaches and Cream Cheese Tarts and they turned into a big hit.
These tarts are very simple but will blow you away and get your guest asking one of my favorite questions, “this is vegan?!”.
Peaches and Cream Cheese Tarts
makes six 4” tarts or one 9″ tart
Sugar Dough Crust
3/4 cup vegan butter (I use Earth Balance Buttery Sticks)
1 cup granulated sugar
1 1/2 cup flour
3/4 tsp salt
Cream Cheese Filling
1 can coconut milk, chilled overnight
1/2 cup vegan cream cheese
1/4 cup granulated sugar
1 tsp vanilla extract
4-6 peaches or fruit of choice.
Procedure
Preheat the oven to 325 degrees F. Lightly grease tart pans and set aside.
To make the crust, beat the butter with a hand mixer or in a stand up mixer until light and fluffy (3-5 minutes), scraping the sides often. Add sugar and beat again for another 2-3 minutes until well blended. Add flour and salt and mix to incorporate, being careful not to over-mix.
On a floured surface roll out dough between 1/8-1/4 inch (if you are making one large tart, keep it closer to 1/4 inch). Cut circles slightly larger than molds and place inside greased tart pans, pressing lightly all around to snugly fill mold. Trim the excess dough with a knife, running it along the edge and repeat for all tart pans. With a fork, poke holes in the bottom of the dough and place in freezer for 15 minutes.
Bake chilled dough for 20-30 minutes until dough starts to become golden in color. Remove from oven and set aside to cool. Once cool, remove tart shells from mold.
Meanwhile make the filling. Scoop out the fatty solids from the chilled coconut milk (top 1/2 of can) into medium-sized bowl. Add vegan cream cheese, sugar, and vanilla and blend until well combined. Scoop cream cheese filling into tart shells, about 2/3 full, and spread even. Place in freezer for 30 minutes or until ready to decorate.
*The shell and filling can be made the day before frozen.
To finish, thinly slice peaches and starting on the outside, lay the peach slices down in overlapping concentric circles, filling the top. Store in refrigerator until ready to serve. Best served within four hours of finishing.
*For a soy-free filling try the recipe with my cashew pastry cream.
You might also like:
Frushi (Fruit Sushi)
Peaches and Cream Coffee Cake Muffins
Fresh Fruit Tart with Cashew Pastry Cream
Raw Coconut Lime Tart
Lemon Crinkle Cookies
March 25, 2013 27 Comments
Happy Monday!
I hope that you enjoyed your first weekends of Spring. Perhaps the weather allowed you to spend a little time outside? I was very grateful for the hours of sunshine on Friday – which was my birthday – allowing me to soak in some Vitamin D and feel a little bit normal after a long, rainy, winter.
Of course the rain did set in as we were waiting outside for Portobello (one of the BEST vegan restaurants) to open. Forgetting to make reservations, we arrived 15 minutes before the door opened, certain we would be first in line. However, other determined folk had gathered earlier and we were lucky to sneak into a table. We enjoy an AMAZING meal and even get home in time to see Eden before she went down for the night.
On Saturday I woke up, my birthday behind me, ready to plan Easter. Now that Eden is older, I need to start thinking about Easter traditions and how to veganize a very un-vegan holiday. I came up with a few ideas for egg hunts and candy and such, which I will share with you later this week. In between brainstorming and testing recipe I made up a batch of these Lemon Crinkle Cookies with the intention to take them to Easter Brunch with the family.
I doubt they will survive a week in our house…
On Sunday Jason and I did a bit of Spring cleaning. We finally hauled our broken refrigerator out of our basement pantry and on to the street. Well, it didn’t quite make it to the street. While Jason was pushing it up the driveway he was stopped by an interested driver. Moments later they were loading a broken refrigerator into his truck and our house was that much less cluttered. Afterwards I was able to reorganize my pantry as well as my teeny tiny kitchen, a very satisfying endeavor. I ended my sunday fulfilling my long await desire to check out The Sweet Hereafter, an all vegan restaurant and bar. Lived up to all my wild expectations!
I’ve been rambling so long, I’ve almost forgotten why I started at all. These cookies! Rich and chewy, sweet and sour, these lemon cookies are everything a crinkle should be and absolutely perfect for this time of year.
Lemon Crinkle Cookies
makes about 2 dozen
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
zest of 1 large lemon (about 1 heaping tbsp)
1/2 cup coconut oil, solid or 1/2 cup vegan butter
1/4 cup apple sauce
2 tbsp freshly squeezed lemon juice
1/2 tsp vanilla extract
1/2 cup powdered sugar
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone baking mat.
In a small bowl combine flour, baking powder, and salt and set aside.
In a stand up mixer, with the paddle attachment, beat together sugar, lemon zest, and coconut oil on medium speed until light and fluffy. It is important that the coconut oil is in a solid state, rather than liquid. Add apple sauce, lemon juice, and vanilla extract, scraping down the sides as necessary. Mix until fully combined. Turn down the speed to low and slowly add dry ingredients. Once all flour is added, turn up to medium speed and mix until just combined. Do not overmix.
Place the powdered sugar in a small bowl. Take about 1 rounded tablespoon of dough and shape it into a ball. Toss it in powdered sugar, coating completely and place on baking sheet. Repeat until all the dough is used. Bake cookies for 10-12 minutes until edges are firm. The cookies will be light in color and should look a bit underdone.
Remove from oven and let cool for 10 minutes. Transfer to a wire cooling rack to allow cookies to cool completely.
Store in an airtight container.
Did you do anything spring-like over it’s first weekend?
Now that the evenings stay light, Jason, Eden, the pup (Swede), and I have enjoyed walking to the park down the street. Eden, new on her feet, finds little more pleasing than running through an open field, spinning in circles, and trying to keep up with her four-legged companion. This evening ritual has become one of the highlights of my day, reminding me how thankful I am that Spring has arrived.
You might also like:
Lemon Cake with Cream Cheese Frosting
Chewy Molasses Cookies
Chocolate Peppermint Crinkle Cookie
Orange Poppy Seed Poundcake
Hot Fudge Sundae Cake
February 10, 2013 10 Comments
Yesterday was perfect. I created two different recipes for the ebook, taste testing all kinds of chocolatey recipes, and had three successful photo shoots. In between all this I enjoyed drinking way too much coffee and hanging out with a very hilarious one year old.
Of the things I baked yesterday was this Hot Fudge Sundae Cake. I grew up eating cake. Simple and delicious, you really can’t go wrong. It can be put together in about 10 minutes and uses just one bowl, leaving you with a clean kitchen and a delicious chocolate cake in the oven. When it’s done, a cake-y dome rises from the cup, but hidden underneath is a rich, dark fudge sauce that will leave you licking the bowl.
With Valentine’s Day just around the corner, now might be the perfect time to try out this recipe.
Hot Fudge Sundae Cake
serves 2
1/2 cup all-purpose flour
1/4 cup + 2 tbsp white sugar
1 tbsp cocoa powder
1 tsp baking powder
pinch of salt
1/2 tsp vanilla
1 tbsp canola oil
1/4 cup non-dairy milk
1/4 cup brown sugar
2 tbsp cocoa powder
1/4 cup + 2 tbsp hot water
powdered sugar for sprinkling
Preheat the oven to 350 degrees F. Lightly oil two small (6-8 oz) custard cups and set aside.
In a small bowl combine flour, white sugar, 1 tbsp cocoa powder, baking powder, and salt and mix together. Stir in vanilla, oil, and non-dairy milk until the batter is fully hydrated. Divide evenly between the two custard cups and smooth top.
Combine brown sugar and 2 tbsp cocoa powder and sprinkle half over each cup. Pour 3 tbsp of hot water onto of each cake; do not stir in. Place cakes in the oven and bake for 30-40 minutes until a thick crust has formed and the fudge sauce is bubbling underneath.
Let cool for 15 minutes. Top with powdered sugar and berries or your favorite non-dairy ice cream.
Do you like Valentines Day? Do you have any special plans?
Valentine’s Day is such a controversial holiday, one which I could really give or take. But this year I am certainly happy to be at home with Jason and Eden rather than making cakes, chocolates, and custards for other people’s sweethearts.
A few more sweet treats for your valentine:
Raw Chocolate Almond Marble Fudge
Raw Chocolate Dipped Strawberries
Dark Chocolate Truffle
Chocolate Espresso Cake
Sweet & Salty Turtle Bark
No Bake Chocolate Mousse Cake
Raw Almond Butter Chocolate Chip Cookies
January 31, 2013 15 Comments
In an effort to create a little spontaneity in my life, a trait that does not come natural, I made a very last minute decision to travel with Jason (and Eden) to Michigan tomorrow. Some of the crazy goodies I have been dreaming up will have to wait another week and for today you get an oldie and goodie.
I enjoy any reason to go back through my old posts and dig up recipes that I wrote before this blog was getting much attention. I’m finding some of the early posts I wrote for The Sweet Life need to seriously update themselves into 2013.
With that I leave you with:
Last night I solved a problem. It was late at night and my sweet tooth started begging for something decadent. Often in the midst of a craving, I can solve the problem with a spoonful of peanut butter or a handful on dates, but last night I was dealing with an entirely different kind of monster. A quick inventory of my pantry later, I went to work blending things up in my food processor, just hoping for a satifying result.
And satisfying it was. These raw almond butter cookies were not only delicious but so healthy I didn’t feel bad when I ate several in a row.
Raw Almond Butter Chocolate Chip Cookie Bites
makes 10-12 cookies
2 cups walnuts
1/2 cup medjool dates, pitted
1/2 cup raw oats (Raw oats can be hard to find. If you aren’t strictly raw, regular rolled oats work just fine)
1/4 cup raw almond butter
1 pinch salt
1 tsp vanilla
1/4 tsp cinnamon
1/2 batch of Raw Chocolate Chips
*an amazing recipe from the raw food blog, Rawified.
Prepare the Raw Chocolate Chips according to Rawified’s instruction.
In a food processor blend dates until smooth. Add walnuts and blend again until smooth. Add almond butter, oats, salt, vanilla, and cinnamon and process until well combined. The dough should hold together when pressed without being sticky. If the dough doesn’t hold together, add water one teaspoon at time. Transfer into small bowl.
Pull the chocolate chips from the freezer and fold them into the cookie dough. Divide dough into pieces about 2 tbsp in size. Roll cookies into balls and flatten with a fork.
Let cookies set up in refrigerator for one hour. Store in refrigerator for up to 5 days.
Enjoy!
You might also like:
No Bake Oatmeal Raisin Cookie Bites
Classic Chocolate Chip Cookie
Oatmeal Chocolate Chip Breakfast Bar
Raw Chocolate Almond Marble Fud
Raw Chocolate Almond Marble Fudge
January 17, 2013 10 Comments
But first…
Last week I was approached by iherb.com about republishing my Banana Bread Breakfast Bars onto their blog. In exchange I got to go shopping! It was pretty exciting perusing their site, filling up my cart with all sorts of food items I have a hard time buying at the store: coconut butter, raw almond butter, coconut flour, cashews…it was awesome. I was watching my 2 1/2 year old niece, Juniper when the box arrived at my doorstep a few days later. Excitedly I tore through the packaging, pulling out nuts and butters, and while my niece did her best to be enthused with me, it became clear she just isn’t as big of food nerd as me.
Anyway, I have to give iherb a bit of a shout out here. Their prices are quite a lot cheaper than those I’ve seen in the store and my experience was so good that I will continue to purchase through the iherb site. And because their prices are so good, I set up a way that YOU can shop there and with my code, receive a discount.
This ad will stay my side bar. Look to the right. You see it? And if you find yourself interested in any of their products, go ahead and use this coupon code for your purchase.
And with my gift of food I made this Raw Chocolate Almond Marble Fudge.
Raw Chocolate Almond Marble Fudge
makes about 16 pieces
*click on any of the ingredients to check them out over at iherb.
Chocolate Fudge
1/2 cup coconut butter
1/2 cup raw cacao powder
1/4 cup raw agave nectar
1 tsp vanilla
1/2 tsp salt
Almond Fudge
1/4 cup coconut butter
1/4 cup raw almond butter
1/4 cup raw agave nectar
1/2 tsp vanilla
1/4 tsp salt
Line a 8 1/2 x 4 1/2 loaf pan with parchment paper, allowing the parchment paper hang over the edge.
In a food processor blend together all the ingredients for the chocolate fudge until well blended and thick. Pour into the prepared pan and set aside.
In a clean food processor blend together the ingredients for the almond fudge until well blended. In spoonfuls drop almond fudge on top of the chocolate and swirl together in with a knife. Do not overmix or you will lose the marble effect.
Place fudge the freezer to set up. Once solid, remove from pan by lifting up the parchment paper. Peel off paper and cut into equal pieces.
Store in the refrigerator or freezer.
You might also like:
Raw Chocolate Hazelnut Cheesecake
Raw Almond Butter Chocolate Chip Cookies
Sugar-Free Chocolate Pumpkin Fudge
Chocolate Turtle Bark
Thanks for stopping by! The Sweet Life is a vegan food blog combining my love for good food, beautiful pictures, and compassionate eating. I am a long time vegan, trained in both photography and French Patisserie, excited to share my passions. Take a look around and enjoy The Sweet Life