Two tarts, one easier to make than the other. I made mini apple pie tarts week before last on request. The crust was the double crust recipe from Vegan Pie in the Sky and the filling was a stovetop version of my roasted apple pie filling.
Category Archives: Dessert
This is not a coffee cake in the sense of something that’s covered in streusel. Sorry. This is a coffee cake in the sense of a cake that’s not quite sweet enough for dessert but is perfect for a mid-morning or mid-afternoon caffeine break. Not sorry.
I don’t even drink coffee. I have no clue if this will “go” with coffee or not. Pairing sourdough with sour coffee doesn’t make sense to me, but I don’t make the rules, I just follow them. This is my first time participating in one of these link-ups.
Regular Cinnamon Toast Crunch cereal is not vegan and gluten-free. HOWEVER, Van’s makes a reasonably close VGF alternative, Cinnamon Heaven. I reviewed this cereal last year. TC challenged me to make a coffee cake with cinnamon toast crunch.
Pinterest yielded several recipes, precious few from scratch. For my junior paper on diets and religion, I picked up a series of essays on women and food, and I recall one that was elaborating on why women in the ’50s felt pressured to “do it all”: keeping the perfect house, dressing neatly, managing the children, and making dinners with all the new electric gadgets and convenience foods. That drive to use convenience foods is why I find some 1950’s cookbooks gross (et tu, ridiculous Sunset cookbook in my grandparents’ home library). I think the essay was from this book?
More strawberries and chocolate chips this week. My harshest critic was in town and TC asked me to make him a “moist” baked good (AKA: my other father-in-law, Bandit the dog’s owner).
When Greek yoghurt became popular a few years ago (or to use my husband’s phrase, it “blew up”), naturally bakers of all stripes put it in their products. Three tablespoons, though, is superfluous. It’s not enough to add flavor or a preponderance of acidity to make a cake rise, especially when the leavening agent is baking powder, not the basic (as in pH, for all of you who failed chemistry) baking soda (NaHCO3). But I may just be an old vegan codger. Greek yoghurt does make good traditional cheesecake, and I used to eat a lot of it before I became lactose-intolerant.
Anyway, strawberries were on sale at Lucky’s.
Every vegan and their mom has a recipe for a berry tart. Because vegan desserts have to be fruit and plant-based, right? Nope. By the way, I learned about this crust recipe from my mother, so there. She made it in December 2012 for a holiday desserts presentation I did for Lawrence Library.
My mom made the same crust again as berry mini-pies in for Fourth of July in 2013. These are my fresh berry tarts.
Mmm, this dessert made me realise how much I miss bread pudding-type desserts! I haven’t made any “pain perdu” situations in a while because I have rarely had leftover baked goods, if TC has had any say.
Father-in-law gave me two small bottles of Limoncello and said to make something. TC presented it to me as an Iron Chef Challenge. Evaluating what we had on hand, I quickly made a batch of vanilla cupcakes and set some cashews to soaking. Lemon Tiramisu it would be! Read more →