Dessert – Page 10 – morestomach

chocolate chip peanut butter cookies (vegan + gluten free)

Published on December 1, 2014November 26, 2014 by Lan | MoreStomach10 Comments

it being the day after
the Biggest Eating weekend
Of The Year
i’m sharing cookies.
i know.
my bad.
just kidding.
i’m not sorry.
because these are good.
i know for a fact
that most of you are going
to be on a Baking Cookie Binge
in the next week or so,
rushing to the post office to
send them off
or sharing them in
some cookie exchange thing
which is all fine and shit,
but after all that toiling
you usually end up with nothing
(or some random people’s cookies)
(not a euphemism for anything dirty)
(get your head out of the gutter)
fear not,
these particular cookies?
they won’t ship —
they’re too delicate.
that’s not a bad thing.

chocolate chip peanut butter cookies (vegan + gluten free)
adapted from the bojon gourmet

note: as i said, my version came out soft & delicate, and i thought they’d firm up but they never did. they were almost cakey and very rich. alanna’s original recipe calls for the use of 1/2 cup of rolled oats and 1/2 cup quick oats (instead of the full cup of rolled oats i used), the latter ingredient absorbing a lot of the moisture.

1/2 cup sweet rice flour (mochiko) (truth be told, i had just barely 1/2 cup, so i supplemented with regular rice flour)
1/2 cup buckwheat flour
1 cup old-fashioned rolled oats
1 tsp baking soda
1/2 tsp fine sea salt
1 cup smooth, unsalted peanut butter
3/4 cup plus 2 TBL agave (truth be told, i may have been shy with agave, and i supplemented with honey)
6 TBL melted but cool coconut oil
1 1/2 cups chocolate chunks, i use Enjoy Life
kosher salt for topping, optional

preheat oven o 375ºF.

line two or three cookie sheets with parchment paper.

in bowl, whisk all the dry ingredients together.

in another, larger, bowl, stir together the wet ingredients. add in the dry ingredients and stir until combined, last adding in the chocolate.

using an ice cream scooper (mine is just shy of 1 TBL worth), form cookie doughs and place onto prepared cookie sheets. place about 2″ apart, they will spread some. top with salt & a few chocolate chunks.

bake for total of 10 minutes, around the 5 minute mark rotate pans.

cool completely, store in air tight container. they lasted a week at room temp in their containers.

(keep in mind, these do not have eggs or anything traditionally perishable)

BAM!

inside out peanut butter cups – raw & vegan

Published on October 27, 2014October 27, 2014 by Lan | MoreStomach23 Comments

i’m fairly sure that when
i scaled back my dairy intake
my soul shrank a little
at the thought of never having
peanut butter cups again.
i truly believed i’d never eat them again,
at least not with dire consequences.
that is,
until i discovered justin’s ,
and then i tried my hand
at making them.
all was right with the world.
now i just eat spoonfuls of peanut butter
and shove chocolate chips in my mouth
and call it a day.
it’s called natural progression, friends.

halloween is at the end of the week
are you dressing up?
i think i am,
i’m pretty sure i am.
either way,
these are going to be around
and i’m going to shove them in my mouth.
breakthrough, y’all.

inside out peanut butter cups – vegan
raw, 4 ingredients
makes 6

PB layer
6 TBL creamy peanut butter, i use the wegman’s organic brand
4 TBL coconut oil, liquid but not hot
3 TBL powdered sugar

chocolate layer
4 TBL chocolate spread, i used SOOM‘s chocolate sesame butter
1 generous TBL powdered sugar

for the PB layer, mix everything in a bowl. make sure it’s fully incorporated. pour about 2 tsp of the mixture into silicone cupcake liners (if you use paper, put them in muffins so that they keep their shape). put in fridge to firm up, about 30 minutes. if you’re in a rush, put in freezer.

meanwhile, make the chocolate layer by mixing the chocolate spread with the powdered sugar. the consistency will be firmer than that of the pb, it’ll be almost like play doh.

when ready, take the cups out and add the chocolate layer. you can spread it out to make distinct layers, or keep the edges clear so that the pb can be poured over it to cover. up to you.

add the final layer of PB over top and fridge. when firm, take out of liners and serve immediately or keep in covered container, IN THE FRIDGE. these are not shelf stable and will soften at room temp.

BAM!

i received a jar of chocolate sesame butter, courtesy of SOOM. all words & opinions are my own.

blueberry swirl + coconut macaroons

Published on October 6, 2014October 5, 2014 by Lan | MoreStomach16 Comments

“Mr. McDowell. Sir, I was wondering, did you happen to catch the professional football contest on television last night? Oh it was most exhilarating. The Giants of New York took on the Packers of Green Bay, and in the end the Giants triumphed by kicking an oblong ball made of pig skin through a big H. It was a most gripping victory.” – Coming to America

i get the basics of football,
what i don’t get,
i fake.
or ignore.
or if i’m feeling curious,
i ask what’s going on.
dw & i are casual ravens fans.
casual.
not rabid.
or biggest.
we know that if the ravens do well
then the city does well.
it also means the majority
of our friends will be nicer,
and our FB feeds aren’t
dotted with bad words.

these blueberry speckled macaroons
aren’t really seasonal.
they’re leftover blueberries
i froze right at peak,
saved for special occasions,
like watching our purple team
with friends,
who instead dotted our afternoon
with bad words.

blueberry swirl + coconut macaroons
adapted from my chocolate + coconut macaroons, which was adapted from the Splendid Table

*note: any bright hued berries will do, the more vibrant the color, the better. truth be told, sans berries and the end result is still delightful. in the original post, i used just one bowl. in this reincarnation, i dirtied the food processor set and an ice cream scooper.
**note: i have to painfully but truthfully admit, this isn’t an original recipe. it was inspired by things we make who adapted it from a resource i cannot bear to mention. it makes use of egg whites and raspberries and almond extract. un gamine dans la cuisine recently made a blueberry version, too.
***note: i only used sweetened shredded coconut flakes because that’s what i had on hand. typically i like to use a mix of sweet & unsweetened. keep in mind, if unsweetened flakes are used, sugar may need to be added. use your best judgement.

2 large eggs
3 cups sweetened shredded coconut flakes
generous pinch of salt
good squeeze of half a lemon
zest of lemon, amount at your discretion
1 scant cup of thawed blueberries, give or take
if mixture seems a bit wet, add up to 1/3 cup almond or coconut flour. use your best judgement*

preheat oven to 350F.

in a food processor and whiz to break the flakes down a bit. if you need to, scrape down the sides. add in the zest & lemon juice and pulse to distribute the citrus love. scrape. add in the eggs, one at a time, whizzing and scraping in between.

scrape one last time.

now this is where it gets tricky. this is just an aesthetic thing but the goal is to have streaks of blue & white, so you’re not aiming to pulverize the berries and integrate them into the coconut flake mixture.

add in the berries, pulse a handful of times, just enough to break the berries, you want to stain the mixture, not dye it.

scoop with an ice cream scoop onto parchment papered cookie sheet.

bake for 25 minutes, until golden brown.

allow to cool on wire rack.

BAM!

my other blueberry treats:
blueberry breakfast cookies – vegan
blueberry citrus scones – dairy free
blueberry clafoutis – dairy free
blueberry donuts – gluten free, dairy free
blueberry jam danishes – vegan
blueberry swirl muffins – dairy free

365 days later: anniversary

Published on September 28, 2014September 28, 2014 by Lan | MoreStomach15 Comments

photo courtesy of luke eshleman & used with permission

365 days ago
you hit it
and thank gawd,
you didn’t quit it.

i was a notoriously shitty student
who never reached full academic potential,
especially in the subject of math.
you join the legions of teachers
and tutors
and professors
who make me realize
what a mockery i am with numbers,
because i cannot begin to count
the infinite sum of reasons
as to why i love you so.

to further my grievance,
i cannot even fall back on
the one thing i usually can rely on:
Words.
because you always get me tongued tied,
and because you started reading way before i did,
and your vocabulary is worth more than $5.

instead,
i will feed you cake.
because you are my heart,
you who by some grace
not only loves me,
but acts loving towards me,
you who i dreamed of for so long,
but my limited imagination
never could fathom
just how fucking awesome you are.

i love you dw,
i will always be your
Ride Or Die Bitch.

chocolate tahini cake + rosemary frosting
makes one 2 layered 8″ cake, entirely too big for two people, and yet, dw & i totally ate the entire thing. together.

*note: this is a riff on my sure-thing chocolate cake that i always fall back on because it’s amazing. the frosting has the heady essence of rosemary, dw calls it a mature flavor. if i make this again, i’d infuse it for a shorter period and make a bigger batch of frosting.

2 cups Sugar
2 Eggs
1 3/4 cup AP flour
1 cup 2% lactose free milk, i used organic valley
3/4 + 1 TBL cup Cocoa
2 TBL canola + coconut oil, i used Spectrum blended oil
6 TBL tahini
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup boiling water

pre-heat oven to 350 degrees.

grease 2 round 8″ cake pans

in a large mixer bowl combine dry ingredients.

gradually add eggs, milk, oil + tahini. Beat on high speed for 2 minutes.

remove from mixer; stir in boiling water. (batter will be thin).

pour into prepared pans.

bake 30 to 35 minutes for round pans,or until wooden pick inserted in center comes out clean.

cool cake in rounds 10 minutes; remove from pans.

cool completely.

rosemary infused buttercream
makes enough to just crumb coat the two layers. i had high plans to decorate the cake, as i like to collect pretty attired cakes, but when i finished crumb coating i realized that i didn’t have enough frosting, and i was over it. as dw said: “it’s like you finished crumb coating the cake and you went FUCK IT & started putting dishes away.” he knows me so well and yet he stays.

2 sticks of vegan butter, divided, i used earth balance
1 sprig of fresh rosemary
1 lb powdered sugar
splash of liquid, water or lactose free milk

the night before, melt down 1 stick of vegan butter and add in the sprig of rosemary. don’t let it go too long, just enough to warm through. allow to steep overnight.

next morning, warm up just enough to fish the sprig out. allow to cool to room temp.

add to mixing bowl along with other stick of vegan butter.

whip up with powdered sugar, until reach desired consistency. add more or less liquid to loosen up.

BAM!

spice poached pears

Published on September 8, 2014September 3, 2014 by Lan | MoreStomach17 Comments

girl, you make my speakers go boom boom
dancin’ on the tailgate in a full moon
that kinda thing makes a man go mmm hmmm

everyday this week
i’ve been jamming to
Luke Bryan
based on his website
he has FIVE albums out
which leads me to believe
that he’s been around awhile
and i’m behind the times
and i have catching up to do.

one would think
with those lyrics
i’d be slightly embarrassed
but nay.
in the privacy of my office,
or car,
or shower,
when the BOOM BOOM part comes on,
you better believe
i’m shaking my ass.

meanwhile, i’d like to think
that these spice poached pears
would make a man,
or anyone,
go mmm hmmm.

spice poached pears
makes 2

*note: if you have a tall/narrow pot, you can cut back on the liquid amount, but seeing as how i have just a simple sized saucepan that’s what i used. the key is to get as much of the pear submerged as possible, though if you cut the pear in half, submerging isn’t a hardship. if you keep it whole, add in more water & sugar, adjust according to taste.

6 cups water
½ cup sugar, slightly over
4 star anise
1 cinnamon stick
palm full of whole cloves
juice of one lime, if organic, a strip of the zest would be nice
2 bosc pears, peeled

in a saucepan, add the water & spices and lime juice. bring to a boil. lower heat and gently add in the pears. keep an eye out and gently simmer uncovered for about 15 minutes.

your goal is to soften the pear but not to mush. gently remove the pears and allow to cool. you can cut in half, or get fancy with the swirly cutting.

reduce the liquid until it’s slightly thickened, like a simple syrup. drizzle over the pears & garnish with some chopped almonds.

we keep the syrup to add to fizzy water when it tickles our fancy.

BAM!