Category Archives: Sweet

Vegan Banana Coconut Custard Pie

Posted on March 21, 2018 by Julie

With my birthday mere days away, I had to write one more recipe to cross #7 off my 31 before 32. This weekend’s trip to the VegFest inspired me to create a vegan dessert. I did some research, cobbled together bits and pieces of some things that I found interesting, and came up with this recipe.

Ingredients

  • 2 cans of full fat unsweetened coconut milk
  • 2/3 cup of sugar
  • 1/2 cup cornstarch
  • 2 tbsp vanilla extract
  • 2-3 bananas
  • 1 box vanilla wafers
  • 1/3 cup melted vegan butter (I used Earth Balance)

Directions

  1. Pre-heat over to 350 F and spray pie tin with nonstick spray.
  2. Crush all the cookies into crumbs and mix with the vegan butter.
  3. Pat the crumb mixture into the prepared tin and bake for 10 minutes.
  4. While your crust cools, pour the coconut milk into the pan and heat, ultimately to a boil.
  5. As your coconut milk heats, combine cornstarch with 1/4 cup of the heating milk.
  6. After the cornstarch has completely dissolved,  add the sugar and stir.
  7. Right as your coconut milk beings to bubble, whisk in the cornstarch mixture.
  8. Once the mixture again reaches a boil, remove from heat and whisk for 2 minutes while it thickens. Set aside to cool slightly.
  9. While your “custard” cools, slice your bananas and layer them on your cooled crust.
  10. Pour the custard over your sliced bananas and place the entire pie in the fridge for at least an hour to set.
  11. Enjoy!
    * To take your pie to the next level, sprinkle with toasted coconut when you serve it 😉

All in all, not bad for my first vegan custard.

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Lightly Lavender Lemon Meringue Cupcakes

Posted on March 13, 2018 by Julie

I consider myself a fairly competent amateur baker, and I have made some really delicious things, but every once in a while I surprise even myself. That’s how I feel about these Lightly Lavender Lemon Meringue Cupcakes I made this weekend. I’ve wanted to frost something with simple meringue ever since I tried this recipe a few weeks ago. The meringue was so pretty and glossy, and the flavor was lovely on its own. Perfect for a spring cupcake. We all know lemon is a time honored companion for meringue, so figured that would be a safe bet for my main flavor. Last year, I  had lavender in lemonade so I decided to make that the “something special” that would take these cupcakes up a notch. Honestly, I think it’s one of the best things I’ve ever made, and my taste testers RAVED about them.  I am so excited to share this recipe with you guys, and I hope you love them as much as I do.

Ingredients:

Cake:

  • 1 box King Arthur Gluten Free Yellow Cake Mix
  • 1/2 cup butter
  • 2 tbsp veggie oil
  • 4 eggs
  • 2/3 cup of milk
  • Zest of 1 lemon
  • 2 tsp lavender extract (optional)
  • 2 tsp chopped or pulverized lavender buds

Filling:

Frosting:

  • 5 egg whites
  • 1 1/2 cups white sugar

Special equipment: Kitchen torch

Directions:

  1. Preheat oven to 350ºF
  2. Combine cake mix, butter, veggie oil and eggs in mixer until combined.
  3. Mix in zest, milk, extract and mix until thoroghly combined
  4. Fold in chopped buds.
  5. Fill cupcake liners
  6. Bake for 20-25 minutes or until golden and inserted toothpick comes out clean.
  7. Allow cupcakes to cool.
  8. Using a knife or a cupcake corer, create a hole in the center of each cupcake.
  9. Transfer lemon curd to ziplock bag and clip off one corner. Use to fill cored cupcakes.
  10. In a double boiler, heat 2 inches of water in the lower pot. When water boils place top pot over boiling water carefully so that the boiling water doesn’t touch the bottom of the upper bowl.
  11. Combine egg whites and sugar in top bowl.
  12. Whisk gently over heat until mixture become slightly more opaque and the sugar has fully dissolved.
  13. Transfer the mixture to a mixer and whip on high for 10 minutes until it doubles in size and reaches stiff peak stage.
  14. Pipe your meringue onto your filled cupcakes.
  15. Toast meringue lightly (and carefully) with kitchen torch.
  16. Enjoy!

Notes:

  • I’ve doubled the amount of lavender called for in my first trial. Lemon is a strong flavor, and my first batch only had the passing hint of lavender. Don’t over do it though; too much lavender will leave your cupcakes tasting like soap.
  • I recommend chopping or pulverizing the lavender buds before incorporating them into your batter. A whole lavender bud in a single bite can be off putting for a lot of people. I usually crush mine with a mortar and pestle. Same flavor, just a little more diffused throughout the mix.
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Black Cherry Disaronno Cupcakes

Posted on February 23, 2018 by Julie

I like making cupcakes, and I am always looking for an excuse. One of the things I’ve been doing consistently for the last few years is sending cupcakes to work with Andy for Valentine’s Day. Let’s face it, even if you’re in a relationship, the holiday can be a bit intense, and what better way to brighten someone’s day than with a cupcake? I gotta make sure my diligent taste-testers are taken care of, right? In the past, I’ve done some more traditional flavors – chocolate, chocolate-covered strawberry, strawberry, white chocolate, etc. – so this year I wanted to do something a little less expected. I liked the idea of going a little darker and more mature with the flavor profile, but I still wanted a little holiday “cheese” so I decided to pair black cherries and Disaronno. So good! Plus the cherries really did bake up almost black, which made things interesting from an aesthetic stand point.

Ingredients:

Cake:

  • 1 Box Betty Crocker White Cake Mix
  • 3 egg whites
  • 1/2 veggie oil
  • 1 1/4 cup water
  • 1/2 cup cherry puree
  • 4 tbsp Disaronno

Frosting:

  • Swiss Meringue Buttercream (recipe here)
  • 4 tbsp cherry puree
  • 4 tbsp Disaronno

Directions:
Cake:

  1. Pre-heat oven to 350F
  2. Combine cake mix, egg whites, oil and water and mix thoroughly. Mix in Disaronno.
  3. Put two cups of mix into a separate bowl and mix in cherry puree.
  4. Fill cupcake wrapper 1/2 full of regular mix, top off to 2/3 full with cherry mixture. Swirl together with toothpick or skewer to create a marbled effect.
  5. Bake for 20-25 minutes or until inserted toothpick comes out clean.
  6. While cupcakes cool, prepare the frosting.
  7. Add cherry puree and Disaronno to completed frosting and combine thoroughly.
  8. Frost cooled cupcakes and enjoy!.
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Swiss Meringue Buttercream

Posted on February 20, 2018 by Julie

With a month to spare, I have finally completed #3 on my 31 before 32 and made the last of the 12 recipes from my Sweet & Vicious cookbook! There are so many great recipes I still can’t wait to try out, but I am happy to have the ones I “had” to do behind me. Since I’d done a few of the main recipes and a couple of the extracts, I wanted to try something from the back of the book. The frosting area seemed as good as any so I decided to tackle Swiss Meringue Buttercream.

So light and wonderfully fluffy! It made for some very pretty cupcakes.


I took some pictures of the process, just so you’d have an idea of how things were going to look as you went along. I find that sort of thing helpful whenever I’m trying out a new recipe.
The egg white/sugar mixture when I put it on ⇑ and took it off ⇓ the double boiler. 
How the meringue looked when it was ready for the butter. 

Notes:

  • I think the thing I liked best about this was the sweetness. I like sugar as much as the next pudgy American, but I hate frosting that is sickly sweet. Standard buttercream is easy to make, but usually it’s a bit much and has ruined many a cupcake for me. It’s really nice to have this in my back pocket for future baking.
  • This recipe also pipes like a dream; I had wonderful frilly frosted cupcakes with minimal piping bag manipulation, and it held its shape and didn’t dry out overnight.
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Chocolate Peanut Butter Slow Cooker Cake

Posted on February 13, 2018 by Julie

I did a thing. I found this recipe video online, and it seemed too easy to be real. I mean slow cooker baking? This sounds like a crazy Pinterest thing that you pin, but never ever make. Which it was until we had a really shitty week at the office and I knew we needed to do something to boost morale. Cake makes people happy, I’m too tired to make it at home, and it could get a blog post out of it, so… here we are.


The moment when I realized that I should have brought a whisk from home. Salad tongs and spaghetti scoops for days, but not a single whisk or whisk like object to be found. So I kicked it old school and used a fork. 
Ingredients blended and set to bake. Fortunately, my office is near the break room because even though the video said to leave for 4 hours, things started smelling a little singed around 2.5 hours in.Slight burning on the edge, but it was easily trimmed off and the other 90% of the cake was saved. This was about the time people started poking their heads into the kitchen to see what I was doing and how much longer they had to wait for their cake. 
Some frosting magic and TADA! 
Oddly shaped, but sure enough this crazy thing actually came out looking more or less like a cake and even more surprisingly tasted like a pretty decent cake. 

I had two coworkers ask me to write down the recipe so they could go home and make it for their families.

Ingredients:

Cake

  • 1 box Betty Crocker Moist Yellow Cake Mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup peanut butter
  • 1/3 cup of butter
  • chocolate syrup

Frosting

  • 3 tbsp peanut butter
  • 3 tbsp milk
  • 1 cup powdered sugar
  • Reese’s cups

Directions:

  1. Grease inside of the slow cooker.
  2. Combine the first five cake ingredients and mix thoroughly. Take out 2/3 cup of mix and then add a generous squirt of chocolate syrup and mix together. Swirl together batter in slow cooker.
  3. Bake on high for 2-4 hours. The video said four and mine was a bit singed after two and a half so just keep an eye on it the first time you make it.
  4. Combine the first three frosting ingredients and whisk together with a fork until smooth.
  5. Top the cake with frosting, extra chocolate syrup and chopped Reese’s cups.

Notes:

  • Holy shit, guys, this works! It works! It works! It works! And you know what? It’s pretty good! It was all gone less than three hours after we frosted it. I will so make it again, and you bet your ass I will be baking more in my slow cooker.
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