I’ve been dreaming of a vegan version of the chocolate truffle tart in Alternative Baker since I turned in the manuscript nearly 2 years ago, and I’m excited to (finally!) be sharing it today! So why did it take me so long to make this creamy, chocolatey dream a reality?
Who’s ready for this year to be over? In some ways, 2017 seemed like it would never end. (Doesn’t “covfefe” feel like it was a decade ago?!) But looking back on the year, I realize just how much I have to be grateful for. More on this below.
Gingersnap spices, dark brown sugar, and whole cashews blended with hot coffee make the creamiest vegan gingersnap lattes in minutes.
Who else scored a tin (or four) of holiday cookies over the weekend? We’ve been washing ours down with these cozy gingersnap lattes. These easy peasy drinks are made with the genius method of blending whole raw cashews with hot coffee, plus a touch of sugar and spice, into frothy deliciousness.
Tart cranberries, white and dark chocolate chunks, and toasty pecans all wrapped up in a chewy chestnut flour cookie dough make these gluten-free chestnut cranberry blondies a festive wintertime (or anytime) treat.
Remember when the winter holidays used to mean time off from school, trips to the snow, presents upon presents, and extra helpings of dessert? As a grown-up, the holidays make me more stressed out and anxious than any other time of the year. It’s as though every task I’ve been procrastinating over the previous year has finally come home to roost. I feel like I’ve been bouncing from project to project without getting much of anything done. I’m a poor multi-tasker and much more happy and productive when I have a little time and space for deep breaths, self-care, and hikes in the woods, i.e. NOT around the holidaze. When December comes knocking, I’d just as soon hide under the duvet stress-eating cookies until January.
Creamy pomegranate curd kissed with hibiscus and lemon and blanketed in whipped cream and fresh pomegranate arils, all wrapped up in a buttery almond flour crust = gluten-free pomegranate tart bliss. Adapted from Alternative Baker.
Sometimes my best ideas show up while I’m focusing on something else, like washing dishes, taking a dance class, or even sleeping. And sometimes my worst ideas show up then. That was the case for this pomegranate tart, which popped into my head while I kicked, twirled, and swiveled in salsa class last weekend. My thought process went something like, “5-6-7-8, kick ball change… I’ll make the grapefruit tart from my book, but with lemon and pomegranate juice… And a 1-2-3-4, pivot step kick step…. It’ll be vibrant red and beautiful. Shoulder shimmy, booty shake… Why has no one done this already? Swivel swivel turn 2-3… I’m a pastry genius! OMG dizzy, can’t breathe…”
These stovetop pots de crème are the easiest dinner party (or anytime!) dessert and they get a savory-sweet vibe from peppery olive oil and crunches of flaky salt.
Pots de crème were one of the first restaurant desserts I learned how to make at my first job as a pantry cook one summer during high school. Chef Serge taught me how to temper hot cream into egg yolks and sugar, cook it to a custard, add in a mess of chocolate, and bake the puddings in a water bath until barely set. Pots de crème were a staple of restaurants, along with crème brûlee, tiramisù, panna cotta, and cheesecake for their ability to be made ahead, kept chilled for up to several days, and served up with little fanfare, leaving the pantry free to prepare more complicated salads and cold appetizers to order. This restaurant was no different.