Archive for category Dessert
Chocolate Almond Truffle Cake
During the Christmas holidays I was away from my realm and felt I needed to create something in the kitchen to help make things feel a little normal. This recipe is mainly from a book I got for Christmas with some minor revisions (Bake and Freeze Desserts, Elinor Klivans). The biggest challenge I encountered making this cake was not having any of my tools, as I was using the kitchen of my in-laws that is not even close to being equipped for making challenging dishes. Anyway the taste was amazing, and the look was so-so. Enjoy.
Vegan Apple Rhubarb Dumpling with pomegranate sauce
With the upcoming move to the San Francisco Bay Area I have been in the process of emptying out the freezer and fridge. I had to make a dessert for thanksgiving dinner with our neighbors, and have been trying to find a use for Apples, rhubarb and pomegranate juice that have been taking up space in the fridge and freezer. My wife gave me the idea of making dumplings with the apples (I have never made or heard of an apple dumpling). So after some research and experimentation this is what I came up with. Enjoy.
Vegan Banana Bran Muffins
I‘ve been in the process of cleaning out my cupboards and freezer in preparation for our big move in January so I had some ingredients I had to base a recipe around or throw them out (ei. frozen ripe bananas and wheat bran). It’s been a long time since I’ve made muffins, and they are one of the only baked goods I have not yet imposed my vegan experiments on. These muffins are full of bananas, and walnuts, I found the original recipe somewhere online (can’t remember) but have changed it quite a bit to make it Vegan and use what I had on hand.
Kidney Bean Chocolate Cake???
Recently I stumbled across a recipe for Kidney bean chocolate cake, this I had to try. I have always been a glutton for trying weird recipes and experimenting with unusual ingredients or unusual complimentary ingredients but this was just pushing it (or so I thought). In the end I had the easiest and best tasting gluten free recipe I’ve ever made. This recipe makes the most delicate moist chocolate cake.
The future of this recipe will be to make it Vegan, I wanted to play with the kidney bean part before I changed it up to much. I found the original recipe on Eating well, Living Thin of course the recipe has been slightly modified to work with what I had on hand.
Now onto the Recipe.
Cmac’s Vegan Banana Pecan cookies
Photography courtesy of Scott Shingler Photography
Its that time of year, clean out the freezer to make space for this summers yummy concoctions. In the midst of freezer inventory I discovered I have a years supply of frozen ripe bananas. I have always fallen to the fail safe banana bread to use up my stockpile, but this year I decided to be creative and spice things up a bit. The only problem with this recipe is you’ll want to make more, and more, and more. If you’d like to make this recipe non-Vegan just substitute the flax meal and water for 1 egg, and margarine for butter. But I promise you once you’ve tried this recipe you won’t want to change it. I have entered this recipe in the Blogger Secret Ingredient Carnival hosted by The Sophisticated Gourmet a great blog worth checking out.
German Rhubarb Cake
This is a recipe I poached online, I made it for my guests from New Orleans, and got amazing reviews so I thought I’d share. Of course there have been some modifications from the original recipe but not to many. Best served with a scoop of French Vanilla ice cream, and eaten while fresh.
The Big Birthday Cake
This cake was definitely an achievement for me, not only have i never made cakes before or even really been a baker I had to make this cake big enough to feed 50-60 people while taking care of my 12 month old daughter.
I used existing recipes for all the steps and didn’t really veer off the directions at all so for this recipe I will just provide the links to the recipes I used.
The Chocolate Cake
The Marshmallow Fondant
The Butter cream Icing
In total with baking 4 sheet cakes, stacking, shaping, icing, covering with fondant, and finally decorating the cake it took about 16 hours to finish this bohemeth of a cake. In the end I had 50 happy guests and many even needed to see the pictures of the cake being made before they would believe I did it.
Cmac’s Rhubarb Pie with lattice pastry
This rhubarb pie is a recipe I’ve been refining for many years. It is a blend of a few old recipes with some of my magic touches. The rhubarb filling has a perfect measure of sweet and bitter with a touch of spice, and the pastry will melt in your mouth. You can either use fresh or frozen rhubarb for this recipe, just make sure you thaw the frozen rhubarb first and drain off any excess moisture. You can also substitute half of the rhubarb for strawberries to make it a strawberry rhubarb pie. Enjoy.
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Vegan Sweet Pepper Risotto Cake
Vegan Polish Dill Pickle Soup
Cmac's Rhubarb Pie with lattice pastry
