dessert – Page 4 – morestomach

homemade chocolate covered chocolate popsicles

Published on August 10, 2016August 9, 2016 by Lan | MoreStomach1 Comment

it’s full swing olympics right now
which means there’s a lot of
dw yelling from the living room:
GO! GO! GO! GO!
and me in the kitchen yelling:
WHAT’S GOING ON?!
in the end
we’re both exhausted
and we have no medals to show for it.
except we have these popsicles.
no one’s gonna write headlines about it
but it’s a small comfort to know
that magnums can now be reintroduced
back into my diet.
Lactose-Free Gold, y’all.

homemade chocolate covered chocolate popsicles
inspired and adapted from the beaming baker
makes 10

*note: this can totally be vegan, if you want to use up two cans of coconut milk or some vegan yogurt. i only had one can of coconut milk and i had kefir hanging out to be used. next time i make this i’ll make fancy custard base, cus i do what i want.

chocolate ice cream:
½ cup raw cashews
the fat from 1 can full-fat coconut milk
pure maple syrup, amount to your sweetness liking
healthy splash of vanilla extract
1 TBL cocoa powder
1 shot of strong black coffee (optional)
whole milk kefir
healthy pinch of salt

chocolate coating:
1/2 cup coconut oil, liquid
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup

optional topping:
crushed almonds, though i think crushed peanuts would be better but i forgot to pick some up

morning of: soak cashews in some water. put can of coconut milk in fridge. go about your day.

afternoon of: drain cashews and put in vitamix. take out the cold can of coconut milk, flip upside down, open and pour out the liquid. save it for soup or whatever. scoop out the fatty coconut milk and add it to the vitamix. pour in the kefir milk till it’s about 3 cups (so scientific i know, but you never know much fatty stuff you’re gonna get out of the cans, it varies!) add in the maple syrup, cocoa powder and shot of coffee, as well as the vanilla and salt. vitamix the shit of it, until very smooth and creamy, you might need to scrape down the side but you’re aiming for a very smooth consistency.

pour into popsicle molds, don’t go all the way to the top though, give it some room. if you need to, top off with more kefir. lid, add sticks and put in freezer.

allow to freeze over night, or in my case, 1 week.

when ready, take the pops out about 10-15 minutes before dipping, to thaw them. if needed, run under tap water.

have a cookie tray lined with wax/parchment/freezer paper ready.

in a bowl mix the coconut oil, cocoa powder and maple syrup together until thoroughly combined. pour the liquid into a shallow pan, i used a pie pan. one by one dip the popsicles into the chocolate mixture, work fast as the cold ice cream will freeze the coconut chocolate quickly. sprinkle with chopped nuts if using.

lay the popsicles onto the prepared cookie sheet and then put back in the freezer to firm up.

or you can treat your patient husband to a treat while he watches the olympics.

BAM!

3 years ago: 2 ingredient chocolate mousse
2 years ago: blueberry pie smoothie
1 year ago: thai popsicles

Raw Blueberry Coconut Tart + Nut Crust

Published on June 28, 2016July 17, 2016 by Lan | MoreStomach10 Comments

it’s reached a point in the season
where sometimes i wonder if it’s cooler
outside or inside.
i broke down earlier in the month
and turned the ac on.
some mornings it’s still hovering at the
upper 60sF (approx. 16C, fyi)
and i’m chilled.
dw loves it,
reminds him of upstate.
around this time of year
we trek out to do some blueberry picking.
we try to go first thing in the morn,
before the sun is at its strongest,
before the crowds.
dw loves blueberries,
it’s his favorite,
and we managed to pick 5lbs
opening weekend.
an ode to these summer jewels
and still on the no gluten and dairy kick
i made this tart.
best chilled,
topped with even more fresh berries,
and so good for breakfast
or tea
or dessert.
happy summer!

raw blueberry coconut tart + nut crust (gluten free & vegan)
inspired and loosely adapted from the bojon gourmet
serves 6-8

*note: i did roast the hazelnuts to get rid of the skins and to sweeten them but it’s optional. so technically, this isn’t fully raw… also, hazelnuts have a stronger flavor and you want to strike a balance where it doesn’t overwhelm everything else. aim for maybe 1/4 hazelnuts and the rest cashews and almond, or whatever nuts you want.

crust:
1 1/2 cups of nuts: i used a combo of cashews, almonds and hazelnuts, quantities of each are up to you
1/2 cup unsweetened dried coconut flakes
2 TBL scant maple syrup
pinch of salt

filling:
230 grams raw cashews, soaked in boiled water for 1 hour
2 TBL finely ground chia seed
scant 1/2 cup maple syrup, depending on how sweet your berries are
zest from 1 lemon
juice of said 1 lemon
pinch fine sea salt
1/4 cup water
1/2 cup melted and cooled coconut oil
5-6 basil leaves, optional
about a cup of blueberries, washed

topping/side:
BLUEBERRIES, amount to your heart’s desire

to make the crust: in a food processor add the nuts and coconut flakes with the pinch of salt. blitz until it’s ground to your preference. i went for finely ground. drizzle in maple syrup and process till the nuts start to clump. dump the mixture into pan with removable bottom tart pan, i used a rectangle one but an 8-9″ pan would be fine. press the mixture along the sides and bottom. set aside or chill in fridge while you make filling.

to make the filling: soak the cashews in hot water for an hour, or in cool water overnight. drain and rinse the nuts. in a vitamix add the softened cashews with the blueberries, along with the finely ground chia seed, maple syrup, lemon zest and juice, along with the water, coconut oil, pinch of salt and basil leaves, if using. blend until smooth, scraping down the sides if needed. pour mixture into crust and use a spatula or off set spatula to smooth the top as desired. the mixture will be thick. cover and chill overnight.

serve with fresh berries.

(will keep, covered, for a few days.)

BAM!

3 years ago: baked yeast s’mores donuts
2 years ago: 3 veggie dumplings in spicy sauce
1 year ago: meringue cups + mango curd

Pear-Apple Yogurt Crumb Cake (GF + DF)

Published on April 4, 2016April 3, 2016 by Lan | MoreStomach6 Comments

the mornings come lighter now,
this is not a lament,
it’s more of a fervent relief.
with the mild temps,
hovering anywhere from 35 to 60F,
there’s been an voracious hunger at first rise.
putting aside the cereal + kefir bowls
and not yet ready for the fruit smoothies,
this crumb cake appeases the stomach rumbles
while not leaving a heavy feeling in the pit.

pear-apple yogurt crumb cake (gf + df)
makes one 8″ round cake

loosely adapted from dolly and oatmeal

*note: a springfoam pan would be best but if you don’t have one, a simple cake pan is fine. i don’t have one and as long as you are careful with flipping the cake onto a plate and then flipping it again so that it’s crumb-side up, you’re good to go.

crumb topping
1/2 cup almond flour
1/2 tsp cinnamon
pinch of salt
2 TBL coconut oil, melted
1 TBL grade B maple syrup
1/4 cup slivered almonds

cake
1 cup sweet rice flour
1/2 cup almond flour flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
1/4 cup coconut oil, melted
2/3 cup coconut sugar
1 tsp vanilla extract
1/2 cup unsweetened non-dairy yogurt, i usually use the so delicious brand
1 1/2 cups mixed peeled and cut apples and pears, with lemon juice mixed in to keep from browning

preheat the oven to 350°F

grease an 8″ pan & line the bottom with parchment paper

to make the crumb topping whisk together the almond meal, cinnamon & salt, pour in the coconut oil and maple syrup and mix until crumbly. throw in the almonds and mix to combine. set aside.

to make the cake, mix the dry ingredients, except for the sugar, in a large bowl. in a large mixing bowl, beat the eggs and oil, add in the sugar and vanilla until mixed through. switching back & forth between the dry ingredients mixture and yogurt, add to the bowl until well incorporated. fold in half the apples & pears. pour batter into the prepared pan. with the remaining apples & pears sprinkle with sweet rice flour, which will absorb the excess fruit juice and keep fruits buoyed in the cake during baking. sprinkle floured fruits over top the cake. next, sprinkle the crumb topping over top the cake.

bake cake for 60 – 70 minutes, until a cake test inserted into the cake comes out clean. be diligent with checking for doneness around the hour mark.

remove from oven and place on a rack.

if using a springfoam pan, allow to cool completely and then remove sides of pan.

if using a regular pan, allow to cool sufficiently that you can handle the pan. place a plate over top of the pan, invert onto pan. invert again onto serving plate. try not to lose the crumb topping.

will keep for a week, well covered, in fridge.

BAM!

3 years ago: i started morestomach 3 years ago this month!
2 years ago: we were on our honeymoon in thailand!
1 year ago: i didn’t do shit last year

minty milano cookies

Published on March 15, 2016March 14, 2016 by Lan | MoreStomach7 Comments

i woke up super early saturday morning,
mainly in part in preparation of Daylight Savings Time
but also because i was playing catch up.
the weeks have been quick to pass,
soon the tulips will make an appearance,
if they haven’t already,
and spring will be here.
march is a good month,
a month i overlooked in favor
of warmer times.
but now i see that it’s worthy,
if not for the noted arrival of printemps
then for the special marked day of dw’s birthday.
as per usual i combined his favorite flavors:
chocolate + mint.
eventually i would like to make them
vegan,
or at the very least dairy free.
for now though,
he has been enjoying them happily,
well worth the early rising.

happy birthday sweet dw,
i love you dearly.

minty milano cookies
adapted from pure wow
makes 20-22 cookies

1 stick unsalted butter, at room temperature
2 cups powdered sugar
1 tsp pure vanilla extract
4 egg whites, at room temp
1½ cups AP flour
a generous pinch of salt

minty chocolate ganache
1 cup chocolate (chips or chopped)
scant ½ cup lactose free half/half
3-4 tsp peppermint extract, to taste
up to 5 TBL powdered sugar, possibly optional

preheat the oven to 350°F. prepare parchment paper that fits 2 cookies sheets. fold in half ONCE, long-wise. with the parchment paper still folded over, fold again and then again, and then again. open paper and you should have 14 rectangles. use those folded lines as a guide when piping the cookies, so you’ll end up with 7 cookies/row. alternatively, you could trace the general shape of the cookies in pencil, flipping the paper over so that you’re not piping the batter pencil side up.

in a kitchen aid mixer with paddle attachment, cream butter with powdered sugar until fluffy. add in the vanilla and mix.

in a small bowl, have your egg whites on the ready. gradually add them in and fully mix until incorporated. add in the flour and mix through.

transfer batter to piping bag, snipping the bottom. pipe the batter along the folded lines of the parchment paper (or trace along with pen/pencil lines) into an oval shape and somewhat filling it, you’re aiming for about 1½ inches long, leaving about 2 inches between as the cookies do spread. they do not need to perfect. i sorta followed this video tutorial.

bake for 9-12 minutes, the edges will start to brown and crisp up. remove from oven and cool completely.

to make ganache, in a small saucepan heat up the half/half gently. in a small bowl have the chocolate chips ready. gently pour the hot half/half into the bowl and ignore for about a minute. with a spoon or spatula carefully mix the chocolate mixture until fully incorporated and shiny. add in the peppermint extract, amount to taste. remember if you add more liquid the ganache will be runny, so either add in powdered sugar (1 tablespoon at a time) or add in less half/half, you’re aiming for a thick consistency.

assemble cookies by smearing about a tablespoons worth of the minty chocolate onto center of upside down cookie. sandwich with another cookie, and press gently until filling runs just to the edge.

cookies will keep at room temp in airtight container for 2-3 days.

BAM!

previous dw chocolate + mint confections:
peppermint kisses – 2015 (not officially blogged but use this recipe for reference)
coconut peppermint patties – 2014
homemade thin mints – 2013
mint chocolate cake – 2012

NY Style Cheesecake

Published on March 3, 2016March 2, 2016 by Lan | MoreStomach5 Comments

because a birthday should always be celebrated
happy birthday, ridiculous nuria,
who always manages to make me
laugh
swear
blush
you are exactly the annoying
kid sister i always imagined
other people having
but never thought i’d hafta experience.

new york style cheesecake
adapted from america’s test kitchen family baking cookbook

crust:
8 graham crackers, crumbled
6 TBL butter, melted and cooled
3 TBL sugar

filling:
2 1/2 lbs cream cheese, softened
1 1/2 cups sugar
pinch of salt
1/3 cup kefir yogurt (or plain yogurt, or sour cream)
2 tsp fresh lemon juice
2 tsp vanilla extract
2 large egg yolks
6 large eggs

preheat oven to 325°

in a food processor, blitz the crackers until they’re fine crumbles. pour in the melted butter and sugar and pulse until incorporated. dump the mixture into a 9″ springfoam pan. press the crumbs into an even layer. bake crust about 10-15 minutes, i aimed for the middle and took it out at 12:30, because i’m obnoxious. remove from oven, allow to cool, about 30 minutes.

increase oven heat to 500°.

put a pot or a kettle of water to boil. (optional)

meanwhile, make the filling. in a mixer beat the cream cheese until smooth, constantly scraping down the side of the bowl and beaters.

mix in the yogurt (or sour cream), lemon juice and vanilla. add in the yolks and the eggs, 2 at a time until well incorporated.

very carefully pour the mix into the pan.

in the oven, at the bottom level, pour the hot water into the pan. (optional step)

bake the cheesecake for 10 minutes.

without opening the oven door, lower the heat to 200° and continue to bake for 1 1/2 hours.

don’t open the oven door, turn off the oven and ignore the cheesecake until cooled, about 2-3 hours.

when you’re feeling brave, take out the cheesecake and carefully run a knife around the edge.

chill in fridge, ideally overnight.

serve as is or if you’re felling fancy, drizzle a bit of chocolate ganache.