Tag Archives: Dessert

Drink This Now, Call Me in the Morning

26 Feb

IMG_2655

I was having one of those days. Or nights to be exact. When there was miscommunication, hurt feelings, and then silence. Those nights are the worst and often make me turn to my kitchen, aka my therapist. I was seeking comfort but also knew I didn’t want to sabotage an otherwise pretty healthy day of eating, only to feel guilty about it later. Guilt was about the last thing I needed. Therefore my therapist prescribed this: a banana milkshake. Well, it’s a nearly vegan banana milkshake sans ice cream but you could’ve fooled me. It did the trick either way. Hopefully it’ll brighten your day (or night) when you need it most.

  • 1 cup almond milk
  • 2 frozen bananas cuts in half
  • 1/4 cup non-fat plain Greek yogurt (optional)*
  • 2 Tbs. Almond Butter
  • dash of cinnamon
  • 2 tsp. maple syrup
  • 5 ice cubes

Blend baby, blend. Milkshake glass and bendy red straw are also optional.

*the yogurt is optional and if omitted turns this into a vegan delight. Personally, I love the tang and richness that it added.

Dessert: Pix Patisserie

28 Jun

This is my sweet tooth’s current obsession. I’m normally not a chocolate fan (give me cheesecake any day) which is why the discovery of this dessert from one of Portland most notable French bakeries, Pix Patisserie, surprised me. My favorite part is the delicate melt-in-your-mouth texture of the sticks of meringue. Highly recommended.

The Concord

Chocolate meringue, chocolate mousse, and chocolate ganache are hidden by sticks of meringue and a single red ribbon.

Oh No She Didn’t

2 Mar

What would you do with a Dairy Queen Chocolate Dipped Cone?

That’s right. I said Dairy Queen. I’m not ashamed to admit it.

Especially when a chocolate dipped cone is, hands down, my most FavoriteDessertofAllTime. Not to mention the fact they’re practically an endangered species at this point.

Well, if you were me, and you happened to have some balsamic strawberries left over from the weekend

along with a good loaf of bread…

You would probably find yourself inspired by the handiwork of pastry chef extraordinaire, Mr. Jeff McCarthy, and decide to ditch the cone part, and instead go with:

Dairy Queen Chocolate Dipped Vanilla Soft Serve

with balsamic strawberries and challah croutons

Yes. I ate this.

And no, I wasn’t stoned.

Lastly, it was divine.

(Raw) Banana Ice Cream

18 Oct

The first time we tried this frozen delight was in the restaurant at the Ubud Sari Health Resort in Bali, Indonesia. The menu description made some amazing claims: “Ice cream that’s good for you! No dairy, no fat, no added sugar.”

We scrutinized. Surely this claim was too good to be true!

Well, it makes me very happy to share with you that this in fact was no gimmick. This creamy ice cream is legitimately healthy. 100% raw, 100% vegan, 100% unprocessed and best of all, 100% delicious. Actually, best of all has to be how stinking easy it is to make. Writing instructions almost seems silly.

Raw Banana Ice Cream

serves 2

  • 2-3 large bananas, cut into chucks, frozen

Throw bananas into a food processor and give ‘er a whirl for approximately 5 minutes. You are waiting for the bananas to break down. As times goes by they will get increasingly fluffier, creamy, and smooth. Wait for it. No seriously. Wait for it.

You can scoop the ice cream directly into bowls or into another container to re-freeze if the bananas have softened too much.

I like mine with chocolate syrup. Evan prefers his plain. We both agree that when prepared correctly this treat has the consistency of soft-serve without any of the associated guilt. In other words, an epic win-win.

Cabin Apples

8 Oct

Living in Portland would depress some people. After all, it is a well-known fact that the color grey doesn’t look good on everybody. Having lived most of my life here I know there are trade-offs to the weather. One of these trade-offs is being able to experience fall in the Pacific Northwest. We do the whole college football, pumpkin patch, wool socks and flannel sheets thing pretty well around here. But I haven’t even gotten to the best part yet: the produce.  In my case it is true what they say about an apple a day. I believe it must be all of the gorgeous, crisp and juicy apples I eat during the months of September through November that keep me a Portlander at my core.

This recipe was created at our family’s fishing cabin in Camp Sherman, Oregon. After a spicy batch of chorizo and black bean tacos I was looking for an easy, no-fuss dessert. It was one of those quintessential fall evenings where the leaves were falling outside, we had a fire going in the fireplace, and plans to finish a foreign film we fell asleep watching from the night before. We were loading the dishwasher when I came across the bag full of Washington Honeycrisps on the counter. I knew immediately that these apples were the key to the perfect rustic dessert for this occasion.

This recipe oozes comfort and I’d like to believe it would be good company in even the greyest of moments. Happy Fall, friends.

 

Baked Stuffed Apples

serves 4

  • 4 large baking apples
  • 3 tablespoons dried raisins
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons lemon juice, freshly squeezed
  • 1/2 cup granola
  • scant 1/4 cup butterscotch chips (optional)
  • 3 tablespoons crushed hazelnuts
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • pinch of nutmeg
  • Heavy cream (or half-and-half) for serving

Preheat the oven to 350 degrees F.

Core the apples, taking care not to cut through all the way to the bottom. Remove 1/2 inch of the peel around the top, and widen the hole so the apple can be amply stuffed. If necessary, you may trim the bottom of the apple to make it stand upright in a baking dish.

In a small bowl combine raisins, brown sugar, maple syrup, 2 tablespoons of the melted butter, lemon juice, granola, butterscotch chips, hazelnuts and spices. Mix well, and then spoon the mixture evenly between the hollowed cores of the apples. The apples should appear to be “stuffed.” Finish apples off with the remaining melted butter.

Cover the baking dish with foil and bake for 30 minutes. Remove the cover and bake, basting occasionally with the pan juices, until the apples are tender, about 30-40 minutes longer.

Serve warm or at room temperature. We serve our apples in bowls and pass a pitcher of cream to go alongside. These remind me of inside out apple pies. Perfect for fall.