Are you a patient baker or an impatient baker? I definitely fall under the impatient category, without a doubt. I’m always the one who burns my mouth on food, whether it be lunch at work or a baked good, I’m always Continue reading
I’ve been anticipating telling you about this downright amazing cookbook that I’ve been cooking from non-stop the past few weeks. A cookbook with a ton of gorgeous pictures and recipes that always turn out perfect can come from none other than Angela over at Oh She Glows! Angela’s blog was one of the first I began referring to from recipes when I made the transition to eating vegan. My dad was actually the first one to discover her blog, and shortly after I was hooked! It seemed like very single recipe we tried from her blog turned out a delicious and satisfying meal that automatically went onto the ‘to make again’ list. Angela is such a huge source of inspiration and knowledge, from her recipes to her personal stories shared on her blog, I feel like we can totally drink margaritas together and it would be all good and totally not awkward. When Angela asked if I would like to take an advance peek at her highly anticipated cookbook, of course I jumped at the chance.
One of the things I love the most about Angela’s recipes in her book is that they all use common, easy to find ingredients and transform them into perfect meals and desserts. This perfectly creamy and chocolaty torte is no exception. Since receiving Angela’s cookbook I’ve already made almost every smoothie recipe, roasted chickpeas, and a number of the main meal/salad recipes, so needless to say, I’m a fan!
Angela kindly sent me a copy of her cookbook to review, but if you would like to win a copy, leave a comment below telling me your favorite frozen dessert. Entries close at midnight on Thursday, March 13th.
Congrats Angela, you hit it out of the park with this one! : )
- For the hazelnut crust:
- 3/4 cup raw hazelnuts
- 1/4 cup coconut oil
- 3 tablespoons maple syrup
- 1/4 teaspoon fine grain sea salt
- 1/2 cup oat flour
- 1 cup rolled oats
- For the chocolate filling:
- 1 1/2 cups cashews, soaked
- 2/3 agave nectar or 3/4 cup pure maple syrup
- 1/2 cup coconut oil
- 1/3 cup cocoa powder
- 1/3 cup dark chocolate chips, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon espresso powder
- Coconut flakes for topping (optional)
- To make the crust: Preheat oven to 350 F. Lightly grease a 9 inch pie dish and set aside.
- In a food processor, process the hazelnuts into a fine crumb, the texture of sand. Add the oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the rolled oats and pulse until the oats are chopped but still have some texture. The dough should stick together slightly when pressed between your fingers. Press the dough into the pie pan, covering the bottom of the pan and about an inch up the sides. Poke a few holes in the crust before baking.
- Bake the crust for 10-13 minutes, until golden. Remove from oven and set aside to cool.
- To make the filling: Drain and rinse the cashews. In a food processor or blender, combine the cashews, agave, oil, cocoa powder, melted chocolate, vanilla, salt and espresso powder and blend on high until the filling is completely smooth. I blended mine for a few minutes before it be came smooth, so keep scraping down the bowl and blending, if necessary. Add a teaspoon or so of almond milk to keep mixture going, if necessary.
- Pour the filling into the prepared crust, smooth out the top and sprinkle with coconut flakes or shredded coconut, if desired. Freeze the torte for at least 4 hours, but overnight would be best.
- Before serving, allow torte to sit at room temperature before cutting. Store in an air tight container in the freezer for up to a week and a half.
Dang girl dang! Is that what you are saying right now, because that’s what I said to myself when I was solely experimenting with this recipe and it WORKED. You know that happy/delighted dance you do when you just took a bite of something awesome (it’s a little bit Continue reading
My grandparents used to own a soda fountain/ drugstore in Illinois way back when my dad was still in high school. I’ve only seen pictures and heard stories about the shop, but often I wish I could go back in time and see just how the soda fountain looked, how things worked and the pies that graced the front case. The story has been told to me that the pies especially made for the soda fountain were so popular, that customers would come in to reserve their slice in the morning before going to work. Back in the days where lunch breaks were, without a doubt, always taken and enjoyed, and pie was always a no-brainer after lunch (can we go back to this?), reserving a piece of pie at the local store didn’t seem so absurd. My grandparent’s soda fountain has long since closed and been turned into something else, I’m sure, I was lucky enough to gain a few of the dishes and mementos from the store. One of the my favorite items from the fountain is this ice cream dish, big enough to hold a banana split, but always perfect for an extra large helping of homemade ice cream.
As I’m sure everyone is, I’ve been wishing for warmer weather (Just 40s, that’s all I ask for!) and more reasons to eat ice cream. The strawberry and lemon flavors are a perfect reminder that someday, before we know it, I’ll be cranking the air conditioner to high, sweating more than usual, and counting a dish of ice cream as a perfectly acceptable afternoon snack on the patio.
Also, I need to tell you that right after making this ice cream, I dropped my ice cream maker on the floor..ack! Here’s to hoping it still works! I also chose to serve mine as a banana split over a banana with pistachios, chocolate sauce and shredded coconut.
Note: I roasted the strawberries before making this ice cream, but I don’t think it is completely necessary and can be easily skipped to save time! Also, if you don’t have an ice cream maker, this can easily be whisked together, poured into a dish and frozen to make an easier version of ice cream.
- 2 cups strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 can coconut milk (full fat, do not use light coconut milk, it just won't work!)
- 1/2 can coconut cream (if you can't find coconut cream, feel free to use more full fat coconut milk)
- Juice and zest of 2 lemons
- 1 cup powdered sugar
- 2 tablespoons vanilla extract
- Toss the strawberries in a bowl with the 1/4 cup sugar and set aside.
- In a large bowl, whisk together the coconut milk, coconut cream, juice and zest of lemons, powdered sugar and vanilla extract. Whisk all ingredients together until combined.
- If using an ice cream maker, make sure the bowl is pre chilled and make ice cream according to manufacturer's directions. I let mine churn for about 20-30 minutes, but this may vary.
- When ice cream is done, pour into a dish and freeze for an additional 2-4 hours, or until firm. To serve as a banana split, serve over a banana halved with nuts, chocolate sauce and additional toppings.
Before you even “Eww sweet potato pie?!” me, I have to tell you, I am NOT a sweet potato Continue reading
Everyone is getting sick, right? It seems like this time of year is the blah time, it’s no longer fun for the weather to turn to snow because Christmas is way over and spring is juuuust close enough to tease us with a few 40 degree days that make me want to lay outside for a tan. It feels like I have been (and everyone else!) fighting off a carousel of sicknesses, blah feeling and overall yearning for the weather to turn and for things to change. Although I don’t mind snuggling in with my cat and finding excuses to drink hot toddies, I’m really just ready for a little bit of warmer temperatures and opportunities to spend time outside.
If you know me in real life, you will know that I am a really sweaty person (too much? Sorry!). I can basically sweat in any situation, even if it’s freezing but I get nervous or something of the like, I will start to sweat and it (unfortunately) will keep going throughout most of the day. Also, sorry if you’ve ever given me an unexpected high five in August. Oops. Needless to say, summer isn’t my best friend as far as comfort goes sometimes, but I will take a little more sunshine over snow and below zero wind chills.
The moral of this gross story is that I do love the warmth and sun, but sometimes I need a little something to cool off with (or to remind me to drink more water). The vanilla sugar in this lemonade is a perfect touch to an already perfect drink and isn’t completely necessary if you don’t have it around, but it just takes it to the next level.
Also, don’t drink this with anyting super spicy or tart, it’s not really a great combination, word to the wise. (aka I tried to drink this while eating some realllly spicy jalapeno salsa and it was NO good).
Also also, add a little rum to this, plop in a tiny umbrella and let’s go to the beach, deal?
- For the simple syrup:
- 1/3 cup vanilla sugar (1/3 cup sugar mixed with 1 vanilla bean, scraped)
- 3/4 cup water
- Juice of 3-4 lemons
- 1-2 lemons, sliced
- Juice of 1-2 limes
- 1 lime, sliced
- 4-6 cups water
- Extras Add Ins:
- Sliced kiwis
- Sliced Oranges
- Any extra cut up fruit will work!
- For the simple syrup: In a microwave safe bowl, combine the water and vanilla sugar, stirring until sugar is partially dissolved. Microwave for 30 seconds to 1 minute, or until sugar can be stirred into the water and dissolved thoroughly.
- In a large pitcher, combine the simple syrup, lemon juice, lime juice, sliced fruits, water and a little extra vanilla extract (if desired). Adjust according to taste, adding more sugar if necessary. Start out by adding 4 cups of water, add more if desired.
There are really no words for these except amazing, life changing and you best go make these now! These were Continue reading