meringue roulade with shaved chocolate and salty-sweet peanuts

Meringue Roulade + Chocolate Shavings + Salty Sweet Peanuts

dear sweet dw:
today we celebrate 1,095 days of married life.
we don’t count days to boast,
but to be held accountable for
the Love Story we are writing together.
you know i was a shitty student
unless something was captivating to me,
and you, kind sir, are a being
i am most interested in.
i want to learn everything about you,
as you grow and evolve.
i remain ever curious about you,
and in our life together.
i commit to being your bestest student.
you are the gift that i never expected,
and i accept you with all my heart.

happy anniversary, sweet love,
let’s always have cake.

photo courtesy of luke eshleman & used with permission
photo courtesy of luke eshleman & used with permission

meringue roulade with shaved chocolate and salty-sweet peanuts
inspired and loosely adapted from yotam ottolenghi, also found in plenty more
serves 8, or in our case, just the two of us

*note: it was a dreary/wet day when this dessert was made, which made the meringue sticky. still very delicious.
humidity  cannot be fought.

4 large egg whites, at room temp
1 coconut sugar
1 tsp vanilla extract
1 tsp distilled vinegar
1 tsp cornstarch

1 cup chocolate bar, whatever your preference, shaved
1/2 cup crushed roasted peanuts
1/2 tsp kosher salt
2 TBL coconut sugar
So Delicious’ Coco Whip (alternative if you can’t get this product, skim the fat off of 3 cans of FULL FAT coconut milk and whip with 2 TBL powdered sugar until fluffy)

preheat oven to 325F. prepare a 13X9 rimmed cookie sheet with parchment paper.

in a stand mixer & whisk attachment, add your egg whites and whisk until frothy. add the sugar by the tablespoon-ful. you’re aiming for stiff, glossy peaks. add in the vanilla extract, vinegar and cornstarch and whisk until blended.

spread mixture on the parchment paper and with an off-set spatula spread it out until level.

bake for 30 minutes, a crust will form, but the meringue will be cooked. remove from oven and let cool in pan.

flip the meringue onto a fresh piece of parchment paper, and gently peel the lining paper.

spread however much of the coco whip you want on the meringue, it’s your party, you do what you want. i would say i used about a cup, and leave a small border around the edge. sprinkle with the shaved chocolate and salty-sweet peanuts.

from the long edge, and using the parchment paper to help, roll the meringue into a log. transfer to serving plate. chill in fridge for 30 minutes.

top the meringue roulade with even more coco whip and sprinkle with yes, even MORE chocolate shavings and salty-sweet peanuts. slice and serve.


Meringue Roulade + Chocolate Shavings + Salty Sweet Peanuts

3 years ago: diy wedding envelopes
2 years ago: chocolate tahini cake + rosemary infused buttercream
1 year ago: 6″ chocolate cake


a beautiful love – vegan carrot cake

for rc + dh.

with rc by her side (as well as a legion of ardent angel friends), dh is facing a battle with grace, humility and aplomb. to read more & help if you can, go here.

videos courtesy of mandy frye and john carnahan, and used with permission

doubled vegan carrot cake + cream cheese frosting
almond paste succulents and carrots, free-handed by my kitchen wench slash new living arrangement roommate nuria, but inspired by: cake central.

Vegan Carrot Cake + Almond Paste toppers008003

730 days later: anniversary

wedding pic

photo courtesy of luke eshleman & used with permission

darling love,
let’s always eat cake!

730 days down, infinity to go.

Chocolate Cake

6″ double chocolate cake
adapted from movita beaucoup

*note: i have a tendency to bake my cakes under, i like the fudge like consistency. however, for icing/frosting/decoration purposes baking the cake till done or just slightly over is best, as it will make the cake sturdier. for real, do as i say, not as i do.

Yields one 2 layer, 6″ cake

1 cup AP flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup strong black coffee, cool
3/4 cup granulated sugar
1/3 cup sunflower oil
1 teaspoon chocolate extract

preheat oven to 350°F. grease + line two 6″ baking pans with parchment paper.

in a bowl add all the dry ingredients except the sugar, whisk to combine.

in a large mixing bowl, mix together the coffee, sugar, sunflower oil and chocolate extract until combined. add in the dry ingredients and mix until just combined.

divvy up the batter evenly between the two baking pans.

bake for 18-22 minutes (aim for the full 22 minutes). cool for a few minutes, then remove from pans, remove parchment paper, and cool completely on a wire rack.

chocolate frosting

2 cups powdered sugar
1/4 cup cocoa
healthy punch of salt
1/2 cup cream cheese, room temperature (i used Tofutti vegan cream cheese)

Sift together the powdered sugar, cocoa and salt and set aside.

in a stand mixer, beat the cream cheese until soft and fluffy.

add in the dry ingredients in increments, beating on low, until smooth and no lumps remain


Chocolate Cake

one year ago: chocolate tahini cake with rosemary infused buttercream

CMP : chocolate, marshmallow & peanuts ice cream


in our Real Life
it’s no secret that
woodberry kitchen is dw’s favorite restaurant.
i like it just fine,
(ahem. fine enough that we had our wedding there…)
but dw really likes wk.

they have this dessert
that is simply put:
so good that it made it on
The Best Thing I Ever Ate
so delicious that
we requested it for our wedding.
the recipe changes every so often:
i’ve had it with chocolate mint sorbet,
in the video malt ice cream is used,
it’s whatever ice cream flavor they have
and for me,
i can request it made dairy free
and that, friends,
is why i usually have one all to myself.
and then i stare longingly at dw’s too.

we made this version in preparation
of Ice Cream For Breakfast Day.
the marshmallow fluff recipe made an assload amount,
so that’ll be coming with us to the party
the ice cream base is vegan
and as such, we upped the chocolate flavor.
and the wet peanuts:
well. we used a combo of honey+water
though the first time we attempted it
it was all just honey and it solidified.


super chocolate ice cream – vegan
*note: i made the ice cream base less sweet than usual, because i knew it was being consumed with sweetened nuts and fluff. if eaten alone, i’d up the sugar amount to maybe 1/2 cup or even 2/3 cup.
**note: we used king arthur’s marshmallow fluff recipe, using honey instead of corn syrup, without the vanilla, and used organic, cage free, free range eggs
***note: the wet peanuts was just raw peanuts that were coarsely chopped, roasted in a dry frying pan and then doused in some water and smidge of honey

2 cans of full fat coconut milk
1/3 cup sugar
2 generous TBL cocoa powder, we used Scharffen Berger
1 cup semi-sweet vegan chocolate chips, we used enjoy life
2 tsps pure chocolate extract, we used Nielsen-Massey
1/2 TBL cornstarch

in a saucepan, heat the sugar with 1 1/2 cans of the coconut milk. don’t scald the liquid, you want it to be just warmed through and the sugar to dissolve and be fully incorporated.

mix in the cocoa powder, stir for a minute or two, just until the coconut milk is a lovely shade of brown. next add in the chocolate chips. you want the chips to melt and to be fully mixed in. it’s going to look all fleck-y as the chips melt, just keep a consistent stir. add in the extract.

with the remaining coconut milk stir in the cornstarch, then add to the hot liquid. mix thoroughly.

pour into bowl and allow to cool completely befor covering with plastic wrap. store in fridge over night.

when ready, pour into ice cream maker and churn according to machine’s directions.

to assemble, layer the wet peanuts and ice cream and top with marshmallow fluff. if you’re feeling fancy, you can make sugar shards and/or torch the fluff.


lan-devin-eng-00798photo courtesy of luke eshelman

other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free, gluten free
strawberry ice cream + almond waffle cones – gluten free, dairy free

365 days later: anniversary

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:
because you always get me tongued tied,
and because you started reading way before i did,
and your vocabulary is worth more than $5.

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 infused buttercream

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.

Chocolate Tahini Cake + Rosemary infused buttercream

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.


Chocolate Tahini Cake + Rosemary infused buttercream