Category Archives: Desserts

Fancy a prune? How ’bout a date?

Things areeeeeee happening!

Leaves have fallen, scarves have been purchased, leases have been signed, boxes have been packed, and dates have been pureed.

datin’

Yep, stuff is going down in funky town. Exciting things, sad things, scary things… but also delicious things. In the form of date squares. Very simple, very delicious and somewhat healthy. I used to think that dates squares were for old people. Totally for old people.

I think I associated them with prunes. Which definitely carry negative connotations of being primarily enjoyed by senior citizens, in juice form… weird.

I hated prunes when I was little. You know why?! Yeah youuuu know. I’m looking at you Dad… and those god awful prune muffins you made that ONE time. I honestly don’t even remember if they were that bad, but my brother and I made a point of hating them and never letting my Dad live it down.

Hey Dad… Member that time you made those horrible prune muffins…? yeah… me too.

Funny thing is, my Dad is now an incredible baker. Like top-notch. After the Prune-muffin incident (henceforth known as The PMI), I don’t think he baked again until I was in highschool. Or maybe he did and I blocked it out of my memory because of The PMI. Anyway, I was uber skeptical of his baking for a while, but day after day I would come home from school and there would be warm muffins, cookies and scones piled high on the kitchen table. It didn’t take long for me to forget all about the PMI. And when I did… there were muffins to consume on the regular. And consume them I did. Two at a time.

However, that is not really the point. The point is, I thought dates were gross, until I finally tasted my Dad’s date squares. After crossing over to the vegan-side, I thought that date-squares should be an easy treat to re-create vegan styles. I found this great recipe on OhSheGlows. Check it out. And make it!

I’ve presented these date squares to many a people, all of whom have been thoroughly impressed given the simple ingredient list. These can easily be made raw and gluten free!

yum

Date-Squares
From OhSheGlows!

1 1/2 c. roasted almonds

1 1/2 c. rolled oats

1 tsp. salt

1/4 c. (or slightly more) melted coconut oil

3 c pitted dates

First, add 2 1/2 c. of the chopped dates to 1/2 c. of boiling water.

For the crust, put the almonds, salt and oats in the food processor and blend into a fine crumble. Add about 1/2 c. of chopped dates and blend until combined. Add the coconut oil and blend once more until the crumble is sticky.

Set aside 1/2 c. for crumbling on top, and then pack the rest into an 8″x8″ parchment lined pan. Press down the crumble until it is packed in.

Next, blend up the remaining dates and boiling water until a paste is formed. Scoop the paste on top of the crust and spread until even. Sprinkle the remaining crumble on top and press lightly.

Allow the squares to set in the freezer for 1-2 hours before slicing and enjoying! Keep in freezer or fridge, as the coconut oil needs to stay solid to hold everything together.

yum.

x

 

 

 

 

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browner

Brownies.

I wouldn’t consider myself a brownie person. At all. and then I saw this recipe. And I thought… this needs to happen.

And then, as fate would have it, I received a little something in the mail… and all the pieces fell into place. All the lovely brownie pieces.

enJoy!

Now I’m not going to lie to you and tell you that I didn’t rip open this cocoa as soon as I received it. I’m not going to tell you that I didn’t inhale it’s deep bitter scent or dissolve it into oat milk with maple syrup and peanut butter. Chea. I went there. But that was just to test the chocolatey waters… I knew it’s main purpose would serve in these brownies. And man alive! It did.

On a side note, who else thinks of Willy Wonka’s river of chocolate whenever they drink hot chocolate? I kind of wish I was Agustus Gloop. That’s a fact.

one gone...

Back to the present: Combining banana bread and brownies? It’s genius! It’s a match made in heaven. Though I took matters into my own hands and spiced up this recipe in a vegan-healthy living sort of way. I’m pretty sure anything with whole wheat flour is 100% good for you. no?

For the sake of this recipe I’m saying yes! Bananas, whole wheat, flax, walnuts and coconut oil… these are the things that health is made of! That, or it’s just what I tell myself after I eat three brownies in one day. Whatever.

good god

Either way, I’m a brownie convert. And you should be too.

But look! Somehow, some WAY I managed to not eat any until after the pictures! And then I had one… and then I had two… and then… ya know.

this is what happens.

This here is what happens during photo shoots. A little ‘behind the baking’ for ya. Yeah, ok. So maybe my bare feet shouldn’t get so close to the brownies and maybeee I shouldn’t stand the ikea coffee table, especially when I question its structural stability. but whatever. I’m going with it…

the banana-y-est brownies.

1 flax egg (1 tbsp. ground flax with 3 tbsp warm water-whisked together)

2 bananas mushed up

1 tsp. vanilla extract

1/3 c. coconut oil

1/2 tsp. salt

1/2 tsp. baking powder

1/2 c. raw sugar

1/2 c. whole wheat flour

1/4 c. white flour

3/4 c. cocoa!

1/2 c. chopped dark chocolate

1/2 c. walnuts

 

Mix the wet!

Mix the dry!

Mix together! But not tooo much! Add the chocolate pieces and walnuts!

Grease an 8″ x 8″ pan and spread the brownie mixture (aka the very thick batter that is so thick you start to wonder if this will work at all.) (it will!)

Bake at 350* for about 15 minutes, slightly under cooked, but perfect since there is no salmonella-y risk. and also cause under cooked brownies are the bomb-diggity. and ALSO because they will firm right up if you prefer them cold from the fridge. 🙂

***

One thing I know for sure is that if I found one of those golden tickets in a bar of Wonka chocolate (and lord knows I would have. I mean just look at the number of chocolate bars I go though)… well, I would not have made it to the end of the factory tour.

Willy Wonka might call me gluttonous. The Oompa Loompas would probably sing a song about me.

I would be a goner. That’s another fact right there.

xxx

 

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jelly bellies and nutty butties…

30 degrees Celcius + blue skies + running in a national park + jellyfish + starfish + wallabies + all-day breakfast on a dock + sunsets + chickpea cookie dough = an excellent weekend.

Wait… Chickpeas? Yup. Cookie dough? Yup. Delicious? Yup.

But first…

Highlights from the day, in picture form.

mapping the route...

run then swim

STARFISH! and a tentacle-less jellyfish!

toes

another starfish anddd blue steel.

coffee and breakfast at 5pm

sittin' on the dock of the bay...

After alllll that, we were pooped… and what else to do then go home, put on a movie and try out a ridiculous recipe that ended up being delicious and yet wildly nutritious.

Done and done.

dessert hummus

Chickpea Cookie dough – Nutty Butties

Inspired by this recipe

1 can of chickpeas

1/3-1/4 c. maple syrup

1/4 c. nut butter

1 1/2 tsp. vanilla

1/4 c. dark chocolate chips or chunks

Optional mix ins:

Chopped nuts

Dried fruit

Shredded coconut

Drain and rinse the chickpeas. I tried my best to peel most of mine as well, but this is optional. Peeling those peas will increase the smoothness of the dough, and decrease farts. Not kidding. My mother LOVES that tidbit of information.

So blend the chickpeas, maple syrup, nut butter and vanilla until reallllllll smooth. Stir in the chocolate and any other extras and your done.

I enjoy it chilled, with some banana on top.

This might be the kind of the recipe that you definitely have to try to believe how yummy it is. But for real… if you didn’t know there were chickpeas in it, you would never pick it. My boyfriend didn’t… and then he felt deceived after I told him. However, he continued eating it straight from the mixing bowl, with a spoon. haha.

Go make this. I dare you!

xxx


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‘STOP calling me SIR!’ – Peppermint Patty…

EEEeeep! I feel like I’ve been slacking. And since I have only six subscribers… I didn’t really think anyone would notice. That is until I caught wind of the fact that one of my most avid readers (my grandma) has been not-so patiently waiting for my next post. Wooops. Things have been busy, Grandma! Girl’s gotta work… But that’s no excuse! I’ve already failed at my baking bucket list-one recipe a week, PFT!

On the bright side, I’m looking into purchasing a food processor and… AND(!) we finally got to purchase a kitchen trolley from IKEA… pictures to follow when we get around to sanding and oiling it. I predict that this new found counter space and possible addition of cooking appliances will increase my baking ten fold! (Ambitious)

However, I did a bit of midweek baking this week and I’ve been meaning to share, so here we are.

peppermint patty

These peppermint patties were delicious! Everything tastes so much better when its home made, no? These cookies are not only my mother’s favourite but also that of a lovely lady I work(ed) with. She just left the company, and as a farewell present I made her these deliciois treats. They were a hit, so now I just have to clean up my chocolate coating techniques and perfect them for when my mother visits in December.

Did you know that the Peppermint Patty of Peanuts was named after these cookies? Kudos to you if you got the reference in my title. Marcie alwasy called Peppermint Patty ‘Sir’. I think they were lesbians.

Mmm… I just made that up. But that wholesome comic strip did have some mighty fine love triangles, so you never know. Also, I just googled it and it is definitely up for questioning. It’s a general consensus that because she wears birkenstocks, Patty must be a lesbian. Well, by that reasoning… pretty much every girl aged 13-60 has some serious thinking to do. Just sayin…

But that is neither here nor there… Lesbian or not, Patty is definitely the most delicious when peppermint.

ohhh the many uses of a mason jarrr...

As with any mint-chocolate combination these bad boys taste best straight out of the fridge or freezer. They’re perfect for any season too! Summer, Winter… it doesn’t matter. The best part was… no oven required. Simply mix, refridgerate and coat in melted chocolate.

Peppermint Patties

Adapted from here

2 1/4 c. confectioners sugar

1 1/2 tbsp. light corn syrup

1 1/2 tbsp. water

4-6 drops of essential peppermint oil

1 tbsp. coconut oil

1/4 c. confectioners sugar for rolling/kneading

1 large bar of dark chocolate for melting
Combine the confectioners sugar, corn syrup, water, peppermint oil and coconut oil. You can use a hand mixer, but I have limited kitchen tools, so my efforts were all man power. It took a while to come together, but it did. I added a bit of extra water, which may have been a mistake. Just work at it.

Sprinkle some confectioner’s sugar on your counter top and knead the dough until smooth. Roll it out between to pieces of parchment paper and place in the refridgerator to firm up.

After about 20 minutes, peel off one side of the parchment and sprinkle the dough with somre sugar. Repeat on the other side. Cut out one-inch rounds and set aside… preferably back in the fridge to keep them firm. I used a shot glass as a cookie cutter. It was the perfect size.

NExt melt your chocolate using a double boiler… and pretend you know how to temper chocolate. Go so far as to take the chocolate off the heat and allow it to cool to 80 degrees (you just knowww when that is) and then put it back on the heat until it reaches 88-91 degrees. Again, you just know. Who needs a thermometer? Not me. (But really I doooooo. What the hell, who thought melting chocolate could be so labour intensive?)

Cool the chocolate slightly before dipping each peppermint round in. Allow excess chocolate to drip off and then place on a sheet of parchment, or a silplat. I could give you tips for this part… but they would all be lies. And as a general rule I try not to lie. I failed at this part. My little rounds began melting in the chocolate… somehow they all turned out, but kind of definitely look like they were made my a four year old. Especially since I doused them in sprinkles to hide my handy work. haha

Allow them to set in the fridge until the chocolate is firm and then eat them. Lots of them.

xxx

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Ode to Chocolate

For as long as I can remember I have loved one food in particular more than any other in the world. My love for this food started very young, but I believe it grew stronger when I became a vegetarian. I often used the excuse that since I didn’t eat fatty meats or fish, that I could make up for calories and saturated fats with this one incredible food. And I did. I do.

It is also the food that stopped me from becoming a vegan for many years because I didn’t know it existed without milk. But it does. ohhh how it does, and it’s tastier and more delicious than I could have ever imagined. It is delightful when frozen and sinful when melted. It is of course; Chocolate.

hello... lover

Funny story: In my formative years, I distinctly recall returning to school one day (or many days) after lunch only to have a friend of mine point out that I, once again, had brown smudges on the seat of my pants. Awkward. Devastatingly embarrassing when you’re in 6th grade. And let me tell you, 11 year olds do not take ‘I was eating chocolate and it fell onto my chair and melted’ as an excuse. No… The only logical answer to them was that, yes, you guessed it; I pooped my pants.

OH CHOCOLATE, you would think that at some point between having you stain all of my favourite pants and having you constantly, yet unknowingly, smeared upon my chin and cheeks I would curse you and attempt to cut ties. But no. I cannot resist you. Even in your messiest state, I will lick you from spoons, or forks, or even knives(!) putting my tongue (and dignity) at risk. But I digress…

A couple of months ago I discovered this ‘healthy’ chocolate fudge recipe. With only five ingredients and no refined sugar, this is one of the most delicious chocolate delights I have ever tasted. I’ve served it to many and not a one has said anything other than good things. It is divine. Please make it.

yes... there was cocoa powder EVERYWHERE

Chocolate Fudge

Adapted from this deliciousness

1 1/4 c. coconut oil (softened)

1/2 c. peanut butter (crunchy or soft)

3/4 c. maple syrup

1/2 c. cocoa powder (sifted)

pinch of salt

In a cooled bowl, combine the coconut oil and peanut butter. You can use an electric mixer, but I never do. Just mix ‘er up. When its thoroughly combined, add in the maple syrup and combine. Finally, add the cocoa powder and salt. Mix until combined and scoop the mixture into small cupcake moulds. If it’s a bit too thick, you can melt the mixture over a pot of boiling water until it is a pourable consistency. Once in the cupcake moulds, sprinkle a couple of grains of sea salt on top. Trust me… its a good thing.

Put the fudge in the freezer to firm up and then enjoy! It will never fully harden because of the coconut oil. Always melty and amazing.

xxx

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