Super-Fudgy Dark Chocolate, Cherry, and Tayberry Swirl Ice Cream (Dairy-Free)

June 24, 2016

Super-Fudgy Dark Chocolate, Cherry, and Tayberry Swirl Ice Cream (Dairy-Free)

Super-Fudgy Dark Chocolate, Cherry, and Tayberry Swirl Ice Cream (Dairy-Free)

Ice cream all day rrrrvery day! And it’s dairy-free nonetheless; creamy, fudgy, and velvety. I’ve been playing around with this recipe for some time now, and though it does take a bit longer to make than just dumping a can of coconut cream in the ice cream machine, it’s totally worth the extra effort.

You could say the “science” behind it, is that I have added small bubbles into it, making it more velvety and ice-cream-like, and not rock hard. The addition of this bubbles comes as an italian meringue…say whaaaat? Italian meringue in ice cream? Yup!

Super-Fudgy Dark Chocolate, Cherry, and Tayberry Swirl Ice Cream (Dairy-Free)

Super-Fudgy Dark Chocolate, Cherry, and Tayberry Swirl Ice Cream (Dairy-Free)

Also, have you tried tayberries? They’re freaking delicious! They’re a hybrid of blackberries and raspberries, and I don’t know what kind of voodoo juju was used to make them, but man, are they good.

I made this whole number for Design Sponge! Woop woop. You can find the whole recipe and steps by steps in their In The Kitchen With section. It’s seriously one of my favourite recipes for ice cream, you gotta try it!

Ps. you could vegan-nize this with some vegan meringue action? I’m testing that recipe next!

The Caesar Snacker Cocktail

June 20, 2016

The Caesar Snacker Cocktail

The Caesar Snacker Cocktail

It’s Monday and you may be twirling your chair at your desk thinking “Man, what happened to the weekend?!” and I totally get ya. However, as much as I love the weekend, I am also a believer that you should extend that same Friyay feeling whenever possible.

One of the things I love the most is brunch, obvi (call me a basic bitch, but seriously, brunch is the shizzzz, yo!). I remember trying to explain the concept of brunch to this French friend who refuses to give into it, he calls it “sloppy weekend mess” haha. Call it whatever you want, but it’s still pretty fantastic, especially when you are catching up with your crew and sippi’ on some cocktails.

With the whole weekend vibe in mind, I wanted to share with you a Caesar recipe that packs both, booze and a snack, a charcuterie inspired snack nonetheless: YAAS! You can enjoy one of these bad boys on a Monday, Sunday or any day of the week you need that “oh man love the weekend” feeling.

Recipe after the jump!

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Nectarine, Tea, and Amaretti Pie (Dairy-Free)

June 18, 2016

Nectarine, Tea, and Amaretti Pie (Dairy-Free)

Nectarine, Tea, and Amaretti Pie (Dairy-Free)

Nectarine, Tea, and Amaretti Pie (Dairy-Free)

Nectarine, Tea, and Amaretti Pie (Dairy-Free)

Is it pie season? I think it is! Pie season is also known as the frienemie of the beach body diet, but hey, who gives two fucks about a beach body when you have a plate of delicious pie and ice cream in front of you, yes? Yes. Ok good, I knew you would agree with me on this one.

With the good weather ahead there’s lots of awesome fruit coming to the local markets, except here in Vancouver where we are currently experiencing some serious “Junuary” weather with rain and shit. But hey I did manage to find some super tasty nectarines and were just beeeegging to be used in a pie.

The flavour inspiration for this pie comes from a summer classic: iced tea! You know? That peachy tasting cold iced tea. I thought of combining those two together and here’s the result; a pie with juicy nectarines, ground black tea (with sugar), on a bed of ground amaretti cookies (cuz peach or nectarines are besties with anything amaretto), all encased in a dairy-free crust. Whoooo gurl, you’re in for a treat.

Full recipe and notes after the jump!

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Salty Cinnamon Peanut Butter and Cranberry Jelly Spread

June 13, 2016

Salty Cinnamon Peanut Butter and Cranberry Jelly Spread

Salty Cinnamon Peanut Butter and Cranberry Jelly Spread

If your belly is growling and you are constantly rummaging through the drawers in your desk at work trying to find a treat, don’t worry; we’ve all bee there. Even as kids, if you were anything like me, you probably were constantly asking mom or dad for a snack (mostly mom, ’cause my dad was like “here have a fruit” and screw that! haha). Looks like that’s a habit we don’t grow out of!

Well, I have a special somethin’ somethin’ that’s going to help appease the gods of cravings, a treat that will give you some extra energy to take on the day and that will also remind you of those favourite childhood snacks you used to love (oh the good ol’ times).

Today’s recipe: Salty Cinnamon Peanut Butter and Cranberry Jelly Spread, a classic treat from your childhood, but with a gourmet twist to fit your foodie adulthood. This recipe is quite simple (but tasty) so you can use it in other things like smoothies or ‘fancy toasts’ (I provide a couple ideas at the end of the post)

Get your peanuts ready, a few cranberries, and come over to the kitchen!

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The Oaxacan Slushie: Mezcal, Strawberry, Lime, and Beet Juice, Chili powder

May 26, 2016

The Oaxacan Slushie: Mezcal, Strawberry, Lime, and Beet Juice, Chili powder - Via Artful Desperado

The Oaxacan Slushie: Mezcal, Strawberry, Lime, and Beet Juice, Chili powder - Via Artful Desperado

The Oaxacan Slushie: Mezcal, Strawberry, Lime, and Beet Juice, Chili powder - Via Artful Desperado

Is it summer yet? I am pretending that it is and I am going full force into it. I am even going to get my ‘JLo in Miami’ bathing suit out…not that you need to see that, but hey, you gotta go wild or go home.

Speaking of wild, let’s talk about this cocktail. So, last year while traveling with friends in Mexico City (my hometown AND the best city in the world, ahem..) I went to this mezcaleria that served the most amazing cocktails. One of my fave was this one made with strawberry juice. Now, I didn’t ask exactly for the ingredients, but I took the inspo from that drink and made my own version here at home.

You may think that the flavour combo of strawberry and beet is gross, but hooooold on you little picky princess; the beet juice tones down the sweetness of the strawberries and it goes really well with the smokiness of the mezcal, it’s a very earthy flavour that makes it more cocktail-y and less smoothie-ish. Together with an extra kick of chili powder make this whole thing a happy hour special.

Grab your blender and come over to the kitchen!

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Test Kitchen: Whipped Avocado and Wheatgrass Spread & Za’atar, Garlic, and Lemon Dressing

May 25, 2016

Za'atar, Garlic, and Lemon Dressing

Whipped Avocado and Wheatgrass Spread

I haven’t done a test kitchen post in a while so I thought it was time to experiment in the kitchen again. This time using an eggless alternative to create rich, luscious recipes that work as dips, dressings, and spreads. You know how I like it :P

In this edition of test kitchen you will find a whipped avocado and wheatgrass spread, and a za’atar, fresh garlic, and lemon dressing with some sautéed winter greens. There’s even some pickled beets involved. Cray cray? Perhaps, but I was very pleased with the results! Especially with the whipped avo + wheatgrass mix, which by the way, was inspired by a restaurant in Copenhagen that served whipped butter with wheat grass juice (I kinda died for a bit because it was delicious and because I’m latcose haha).

Come play in the kitchen with me and see the full recipes after the jump!

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A Floral Spring Salad with Poached Eggs and a Hello All!

May 24, 2016

Spring Salad blooms by Artful Desperado

Floral Spring Salad and Poached Eggs

Floral Spring Salad and Poached Eggs

HELLOOOOO. My dear dear friends. It’s been so long! First of all, I am so sorry for taking my sweet ass time to come back here. Better late than never!

The last couple months really pushed me to the limit and I got ganged banged left right and centre (and not the hot kind of gang bang, but more like, the work type). One thing though that was pretty sweet it’s that I got to host some awesome workshops with my buddy Joann Pai, one in Italy and one in Russia (!!), I’ll be sharing some of those photos later on. For now let’s talk about salad!

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