A terrible thing has happened. I have run out of coffee. Don’t cry for me, I have a back-up plan.
You see that kitty cat in the photo above? It’s actually a pencil sharpener. Can you guess where the pencil goes? I’ll give you a hint, it’s tail is raised for a reason. It meows as you sharpen your pencil. What does that have to do with Raw Vegan Raspberry Cheesecake? Absolutely nothing! I just thought I’d share. Now, on to the recipe…
I’ve always struggled with grain-free crepes. They tend to fall apart because they don’t have gluten to bind things together. This recipe worked for me. They are a bit thicker than flour-based crepes, but they definitely do the trick. I have two tips that can help you reduce frustration when making grain-free crepes. First, don’t make them too big. Mine are about 4 inches across. Secondly, don’t try to flip them too early. If you do, they will break apart and you will be mad.
Dear Cookie Butter, We have to talk. I managed to avoid you for so long. You see, I live in Canada so I can’t shop at Trader Joe’s on a regular basis. It was distance that kept us apart for so long. Then, one day I was at a local gourmet shop and saw you on the shelf, a beautiful jar of Biscoff spread.
I spent a ton of time in the kitchen last week, but very little of that time was spent cooking for the blog. I have been finishing up my practical assignments for my chocolate making course, so I’ve been knee deep in caramel, truffles and gianduja. If you are curious about my chocolate making exploits and other random adventures, I highly recommend you subscribe to my weekly newsletter. You can find the opt-in form at the bottom of this post.
It’s rhubarb season! Let’s party! It’s hard to describe the flavour of rhubarb. It’s just rhubarb-y. I’ve been a lifelong fan of the combination of strawberry and rhubarb. Strawberry rhubarb jam, pie or tarts? Yes please! I decided to take advantage of the season by cobbling together a crumble in the Vitamix. Cobbling together a cobbler?
I love smoothies! I’m sure that is obvious since this blog is primarily focused on blender recipes. That being said, I’ve been pretty stingy with the smoothie recipes. It’s not that I’m hoarding them. It’s just that I rarely follow a recipe when it comes to smoothies. I just toss whatever sounds good in to Ye Olde Vitamix and cross my fingers. That is not always the best system. Sometimes you get a blender full of sadness.
Behold! This is eight layers of magic right here. Coconut cake, lemon curd and an airy cream cheese frosting; I actually gasped when I cut in to it and saw the beautiful layers. I truly had a moment. This cake is styled after the cakes at Momofuku Milkbar. It takes a lot of steps to put together, but the results are worth it. If you start reading this recipe and decide it’s too fussy, you could always just use the components to make a trifle. It will taste just as good!
I’m working on a very special, gluten-free layer cake this week. This sheet cake is one of the components. It is made in a 9×13 sheet pan, if you decide to use round pans or a different size of square pans you will want to adjust the cooking time. Here is a list of recommended cooking times based on the type of pan.
Sometimes, I make food without the help of the blender. This is one of those times. I have been craving lemon curd for awhile, so I decided to try my hand at a sugar-free version. My recipe is adapted from this recipe for Improved Lemon Curd by David Lebovitz. If you are going to make yours with sugar, you can follow his recipe as is. If you want to try a sugar free version, I’ve included my recipe at the end of this post.