Category: dessert

confectionerybliss: Vegan Chocolate Cream Soda…

confectionerybliss:

Vegan Chocolate Cream Soda | The Artful Desperado

Fruit popsicles in Taiwan

Fruit popsicles in Taiwan

Photo

Thai food adventures: Coconut ice cream at Khao San road

Thai food adventures: Coconut ice cream at Khao San road

Vegan Red Velvet Cake in Itaewon, Seoul

Vegan Red Velvet Cake in Itaewon, Seoul

VEGAN MOCHA LAYER CAKE

VEGAN MOCHA LAYER CAKE

STRUDEL CON CASTAGNEIngredienti: 2 mele, 100 gr di castagne…

STRUDEL CON CASTAGNE

Ingredienti: 2 mele, 100 gr di castagne bollite, 100 gr di pinoli, 100 gr di uvetta, 2 cucchiaini di
cannella,1 rotolo di pasta sfoglia vegan

Procedimento: sbucciare le mele e
tagliarle a pezzi, aggiungere l’uvetta, i pinoli e il le castagne a pezzetti. Mescolare il tutto
unendo la cannella. Mettere in una teglia da forno la pasta sfoglia,
riempirla con l’impasto e richiuderla, spargendo un po’ di zucchero di
canna e ancora un po’ di cannella. Mettere in forno preriscaldato a 200°
per 30/40 minuti, fino a quando non sarà dorato.

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STRUDEL WITH CHESTNUTS
Strudel is an Italian-Austrian pastry.
Ingredients: 2 apples, 100 gr of boiled chestnuts, 100 gr of pine nuts, 100 gr of raisins, 2 teaspoons cinnamon, 1 roll of vegan puff paste
Preparation:
peel the apples and cut them into pieces, add the raisins, pine nuts
and chestnuts in pieces. Mix all, adding
cinnamon. Place the puff paste in a baking sheet, fill with the mixture
and close it, spreading a little brown sugar and a little of cinnamon.
Place in preheated oven at 200 degrees for 30/40 minutes, until it is
golden.

Maple Walnut Cupcakes (vegan): What:- ½ cup nondairy…

Maple Walnut Cupcakes (vegan):

What:
– ½ cup nondairy milk
– ½ tsp. apple cider vinegar
– 1 1/3 cups flour
– 1 tsp. baking powder
– ½ tsp. baking soda
– ½ tsp salt
– 2/3 cup maple syrup
– 1/3 cup vegetable oil
– 1 tbsp. sugar
– 1 tsp. vanilla
– ¾ cup finely chopped walnuts, divided

How: Preheat the oven to 350 F. Stir milk and vinegar together with a fork in a measuring cup and set aside. In a large bowl, combine flour, baking powder, baking soda, and salt. Once well stirred, create a well in the center. Add milk, maple syrup, oil, sugar, and vanilla to the well, and stir, trying not to disturb the dry ingredients. When the wet ingredients have mixed into each other, stir them into the dry ingredients. Fold 2/3 cup of walnuts (the rest are for decorating). Scoop batter into liners in a 12-muffin tin and bake for 20-24 minutes or until a toothpick comes out clean. Frost with chocolate buttercream and sprinkle the remaining walnuts over the cupcakes.

Vegan Cookie Dough Fudge: What:- 2 cups dry roasted cashews- 1/3…

Vegan Cookie Dough Fudge:

What:
– 2 cups dry roasted cashews
– 1/3 cup water
– ½ tsp. salt (may want more depending on cashews)
– ½ cup vegan butter flavored margarine
– 2 cups powdered sugar
– 1/3 cup granulated sugar
– ½ tsp. vanilla
– nondairy chocolate chips

How: Grease a 9×9 inch glass pan. Place cashews in a food processor and pulse until finely ground. Add salt and pulse for 30 sec. Slowly add water while the food processor is going. Turn off the food processor when the cashews are blended into a smooth butter. There should be about a cup of the cashew butter.

In a small sauce pan, melt vegan butter over medium heat. Once melted, add cashew butter to the pan and stir until the butters are somewhat combined (they don’t always fully combine until the sugars are added). Add powdered sugars a cup at a time and then granulated sugar. Keep stirring and add vanilla. When all ingredients are well combined, transfer the mixture to the greased glass pan. If you wish to stir chocolate chips in, leave the fudge on the counter for an hour, and then stir chocolate chips in before refrigerating. (If you stir them in right away, they will melt.) Leave in the fridge for 2 hours before eating and keep refrigerated.

Mocho-Coco Cupcakes: Recipe below. CupcakesWhat:- ½ cup…

Mocho-Coco Cupcakes: Recipe below.

Cupcakes
What:

– ½ cup sweetened coconut flakes, separated
– ½ cup nondairy milk
– 1 tsp. apple cider vinegar
– ¾ cup sugar
– ½ cup coco powder
– 1 cup + 2 tbsp. flour
– ½ tsp. salt
– 1 tsp. baking powder
– ½ tsp. baking soda
– ¼ cup vegetable oil
– ½ cup cold, strong black coffee
– 1 tsp. vanilla extract
– ½ tsp. coffee extract (or almond if you don’t have coffee extract)

How: Preheat the oven to 350F. When the oven is heated toast the coconut for 5 min. Shake the pan and toast for an additional 3 min. The flakes should be lightly brown at the ends.

In a large bowl, stir together nondairy milk and vinegar. Set aside to curdle, and in a small bowl, combine coco powder, flour, baking powder and soda, salt, and sugar. Stir until combined. Add remaining ingredients, except coconut, to bowl with curdled nondairy milk. When combined, sift in dry ingredients and stir until few lumps remain. Fold in 1/3 cup of coconut flakes. Fill cupcake liners ¾ full and bake for 20-22 min.

Mocha “Butter”cream Frosting:
What:
– ½ cup margarine (I use butter-flavored crisco)
– 1/3 cup canola oil
– 1 cup cocoa powder
– 3 cups confectioner’s sugar
– 5-6 tbsp. cold coffee
– 1 tsp. vanilla
– ½ tsp. coffee extract
– remaining toasted coconut

How: In a mixer, combine oil and margarine. Once blended, add half of the cocoa powder, blend for a minute, then add the other half. The mixture should still seem wet at this point. Add the confectioner’s sugar one cup at a time, alternating with one or two tablespoons of coffee. Once the frosting has reached the intended consistency, incorporate the vanilla and coffee extracts. Frost cooled cupcakes and sprinkle on or roll in the remaining toasted coconut flakes.

(This recipe makes a little extra frosting, but if you’re like me, you might just enjoy eating it as is.)