This is the tale of a blogger that tried several cake recipes and couldn’t find one that was coconut-y enough to satisfy his living-la-vida-loca tropical cravings. Because you know, Mexico. And Spring. That’s until he found Love Bake Nourish by Amber Rose, a mighty book full of healthier cakes and desserts. Here’s the thing, if you’re going to hit the sugar pipe on a regular basis like I do, you gotta be responsible.
Anyways, this recipe from Mrs. Rose book is a DELIGHT. A coconut delight. It’s super easy to make and – wait for it – it’s vegan! Except for the honey, but whatevs, chill, bee puke never hurt anyone. As an extra added bonus; I bathed this cake in rich chocolate ganache because I really love you AND I added a touch of lemon zest to bring spring closer to your taste buds.
Alright, let’s do this.
Spelt Coconut Honey Cake with Chocolate Ganache
Serves 8-10 awesome friends, lame ones get shit
- 1 3/4 spelt flour sifted
- 1 1/2 cups unsweetened dried coconut
- 2 teaspoons of baking powder
- Zest of 1 lemon
- 1/4 cup of honey
- 3/4 coconut milk
- 1/2 teaspoon of vanilla extract
- Pinch of salt
- 1/2 cup almond milk (if you have no dietary restrictions, use whipping cream for an even richer texture).
- 1/2 cup good quality dark chocolate chips
1. Preheat the oven at 350F and grease your pan or pans (I used small bundt pans ’cause I’m fancy pants).
2. Combine all dry ingredients in a large bowl, then add lemon zest, honey, coconut milk, vanilla extract, and salt. Mix until combined (be gentle). I find spelt flour gets gluten-y quite fast, so don’t overmix or you’ll get a tough cake.
3. Place batter in mould and bake for about 35-40 min. Use a toothpick to test AND also poke a bit of the cake out and taste it to make sure it’s all good. Once it’s done, remove from the oven and let it cool down before removing from the pan.
Now the ganache:
Heat up the almond milk and bring it to a gentle simmer, then turn the heat off and add the chocolate chips. Lets them melt for a bit, and then whisk until mixture gets shiny. Easy!
Drizzle warm chocolate ganache over the cake and eat! Warm, cold, anyway you want it, this cake is PUUURFECTION.
Photos and Styling: The Artful Desperado
Recipe: adapted from Love Bake Nourish
OH LAWD JEZAS THEZ A FIYA! Ain’t nobody got time for..wait, we do, we do have time for this!
So turns out us veg-heads sometimes miss out on some of the finest things in life, things like chicken and waffles or pulled pork sandwiches. The latter being a classic that is loved by almost everyone, especially now that spring is in full swing and we all wanna get messy in the outdoors. I wanna get messy in the outdoors, I wanna have that salty bun dripping chipotle BBQ sauce all over ma face, sans the pulled piggy. Hence, I have decided to make a meatless version of this warm weather staple.
This pretzel bun sandwich has loads of “meaty” – and crispy – portobello mushrooms mixed in a spicy homemade chipotle sauce, topped with fresh cilantro, parsley, and feta. YOUZ GAT TIME FO DIZ!
Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping
Makes 4 sandwiches
Chipotle BBQ Sauce
- 1/2 cup of ketchup
- 1/2 cup of apple cider vinegar
- 1 chipotle pepper in adobo sauce (canned) – more if you like extra heat
- 1 tablespoon of chipotle adobo sauce (from the same can)
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 2 tablespoons of brown sugar
- 1/4 cup of water
- 5 portobello mushrooms, thinly sliced
- Around 8 brown mushrooms, thinly sliced
- Canola oil
Feta Cilantro Topping
- Handful of fresh cilantro, chopped
- Handful of fresh parsley, chopped
- 1/3 cup of feta (cow or goat work)
- 2 shallots, finely chopped
- Drizzle of olive oil
- 2 teaspoons of white wine vinegar
- Salt and pepper to season
- 5 pretzel buns or any bun of your preference
- Mayo (optional)
1. Start by sauteéing in high heat all the sliced mushrooms in a pan with canola oil. Make sure the pan is big enough so they aren’t crowded and they brown nicely, otherwise they’ll get all soggy.
3. Once your mushrooms are nice and crispy, add the paprika and cumin and cook for a couple minutes until they get nice and fragrant (make sure not to burn them). Add all other ingredients for the BBQ sauce, stir and let simmer for about 10-15 min, until it gets nice and sticky. Set aside when ready.
4. In a small bowl, mix all the topping ingredients, adjust seasoning. Topping needs to be on the acidic side of things, so if needed, add extra white wine vinegar.
5. Heat up yo buns (oh you like that, don’t you). Spread some mayo on them if you want, if not, simply scoop the hot BBQ pulled mushroom mix into the buns, add feta cilantro topping and dig in!
*Note: if the sauce gets too dry, add a teeny bit of water and ketchup and heat up before serving.
Crack a beer, go outside, and get some goddam sun, ’cause boy, you so pale.
PHOTOS AND STYLING: The Artful Desperado
Oh dear dear. It seems this blog cannot let go of chocolate. Well, more like, I CANNOT let go of chocolate! Maybe I need an intervention!? Perhaps I need to go to Oprah so she mentors me to overcome this dark addiction once and for all…FUCK THAT! Chocolate is forever, like diamonds, but way cheaper.
Last week I was a bit stressed out so I required an extra punch of bazinga! in my diet. Cue: a shitload of dark chocolate with a hint of ginger and cayenne, paired up with some sweet ass vanilla ice cream, topped with a sprinkle of sea salt. It’s almost as if Barry White were whispering in your ear “let’s get it on”….And you totally should! Seriously, these sandwiches are like a meal. But better and healthier (shut up).
Grab your measuring cups, spoons, and sexy apron and let’s get diiirrrty:
Salted Chocolate Diablo Cookie Ice Cream Sandwiches
Makes around 8 sandwiches
This recipe for diablo cookies was originally created by TacoFino, a super awesome food truck that was born right here in our beautiful Canadian West Coast.
-1 1/2 cups all-purpose flour
-1 cup cocoa powder
-1 tsp baking soda
-1/2 tsp cayenne pepper
-1 tsp cinnamon
-1 cup dark chocolate chunks
-2 large eggs
-1 cup brown sugar
-1 cup granulated sugar
-1/2 cup canola oil
-3 tbsp freshly grated ginger
-1 tbsp vanilla
-GOOD Vanilla ice cream of your choice (don’t get shitty stuff)
1. Preheat the oven at 375F.
2. Sift flour, cocoa powder, baking soda, cayenne and cinnamon in a large bowl and stir in chocolate chunks.
3. In another bowl, whisk the eggs and add both sugars, oil, grated ginger, and vanilla and gently mix. Slowly add this wet mix to the dry one (flour cocoa mixture) until you form the cookie dough. NOTE: It may seem a bit dry, but not to worry it’ll get moist.
4. Form small dough balls (size of a golf ball-ish) and place them onto a baking sheet lined with parchment paper or silicon pad. Press them down a little and sprinkle a bit of sea salt. *TIP: if you use your hands, make sure to have a little bowl of water near by to wet your fingers so it’s easy to handle the dough.
5. Bake cookies for about 10-13 minutes until they start to crack. Center should be fudgy so don’t over bake!
Once your cookies have cooled down. Grab yer bucket of glorious ice cream and place a generous scoop on top of a cookie, top with another cookie and gently press down. Don’t forget to call your friends to tell them you are going on a sex vacation and you won’t be back ’til later. They can join you if you want, after all, you’ll have 8 of these dark chocolate hunks!
Now stop salivating like a rabid dog and go make some!
PS. Photographing ice cream sandwiches is hard! You can see some of those fuckers melting in the back haha. Oh well, live and learn, right!?
Photos and Styling: The Artful Desperado
Hey hey! Lovely seeing you in my kitchen again. This week I felt like I was so pregnant (so stressed!) and worst part is I don’t even know who the baby’s daddy is..maybe I’ll try calling Maury…anyways, I made a quick treat to feel at ease again, you know, these contractions and hot flashes are tiring!
These tarts combine the lovely flavour of caramelized bananas with the booziness of bourbon and the spiciness of cinnamon. It’ll bang your coconuts so hard you’ll be seeing stars. Let’s make’em!
Bourbon Banana Upside-Down Tarts with Whipped Cinnamon Coconut Cream
Makes: 5 small tarts
NOTE: This recipe has been adapted from Gather Journal’s drunken upside-down cake. In theory this is made with cake batter which I divided in individual tart moulds, hence the name.
- Handful of raisins
- 2 cinnamon sticks (not too ripe)
- 1/2 cup of bourbon
- 2 sticks of non-salted butter, soften
- About 4 or 5 tablespoons of brown sugar
- 4 firm bananas (not too ripe)
- 1 1/2 cups of all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon of salt
- 1/2 cup sugar (regular)
- 2 large eggs
- 1 teaspoon of vanilla
- 1/2 whole milk
For the cinnamon whipped cream:
- 1 can of coconut milk
- 1 teaspoon of vanilla
- 1 teaspoon of sugar
First make the coconut whipped cream:
- Chill the can of coconut milk in the fridge for a few hours (overnight is better). Open the can (don’t shake it!) and remove the top solid layer and place it in a bowl. You can save the liquid for any curry dishes or even smoothies, we’ll only use the solid part.
- Beat the coconut solid layer with the cinnamon and sugar until light and somewhat fluffy. Place in the fridge.
Now the tarts!
1. Simmer the raisins, cinnamon sticks, and bourbon for about 5 minutes. Remove from the heat and let it steep for an hour or so.
2. Preheat the oven at 350F. Butter your tart moulds and add a nice layer of butter at the base, then sprinkle some of the brown sugar, enough to coat the bottom of the mould.
3. Remove the cinnamon sticks and raisins from the bourbon mix and keep the liquid.
4. Thinly slice the bananas and arrange them nicely at the bottom of the mould. Sprinkle some of the bourbon soaked raisins on top.
5. Sift the flour, baking powder, and salt.
6. Beat the regular sugar with the butter until it turns pale. Add eggs, 1 at a time. Beat in vanilla and reserved bourbon. Slowly add half of the flour mix, then the milk, then the rest of the flour. Do not over beat it or it’ll get tough!
7. Spoon batter over the bananas (don’t overflow the mould) and bake for about 30 minutes or until you poke them with a toothpick and it comes out clean.
Once they’re out of the oven, let them cool in a rack for about 10 minutes, then flip them over and remove from the mould.
Top with a dollop of cinnamon coconut cream while they’re hot annnd….see you in heaven!..and on The Maury Show, ’cause maybe you’re the baby’s daddy after all!
Photos and styling: The Artful Desperado
This recipe is my take on Mast Brother’s Flourless Chocolate Cake from their new Chocolate Cookbook, which by the way, is amazeballs. In theory it’s a cake, but it puffs like a souffle when you place it ramekins, hence the title of this post. I added a few extra goodies like earl grey tea, cream, and a touch of lemon to complement this rich piece of heaven.
I bet you can already hear angels singing in your ear, am I right? Well, they aren’t angels per se, but more of a bunch of voices in your head saying “EAT THAT SHIT RIGHT NOW!”, I’d usually advice you not to listen to them, but today totally go with it. Go chocolate cray cray!
Bae, listen to me, this treat is so easy to make and honestly, you gotta enjoy these last bits of winter decadence before the snow melts away. No time to waste, run to the kitchen with me and let’s bake this sensational sensexual fantabulous souffle.
Flourless Dark Chocolate Souffle with Earl Grey Cream
Makes around 8 souffles
- 1 pound of chopped dark chocolate
- 1/2 cup of butter
- 8 eggs
- 1/3 cup of granulated sugar plus 4 tablespoons
- 1/2 teaspoon vanilla extract
- 1/2 cup of whipping cream
- 2 earl grey tea bags (about 1 tablespoon if using loose leaf tea)
- 1 small piece of lemon peel
1. Preheat the oven at 350F. Butter yo ramekins.
2. Melt chocolate and butter in a double boiler – make sure the bowl doesn’t touch the water.
3. Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
4. Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they’ll get pale like your thighs after winter).
5. Add yolks to the butter and chocolate mixture – fold them in.
6. Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.
7. Pour batter into the ramekins and bake for 25 minutes.
While your souffle/cakes are baking, make the earl grey cream:
- Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.
- Once it’s cold, remove all the stuff and give it a quick whip (no need to go all the way).
*DING DING DING* souffles are ready! Take them out of the oven and pour the earl grey cream right in the centre where the souffles collapse, sprinkle some icing sugar and bada-bing, you are done.
You can serve them pipping hot or at room temp. Either way you’ll be seeing stars!
Photos and styling: The Artful Desperado
Recipe adapted from Mast Brothers’ flourless chocolate cake