I call these Maduro Cupcakes. They're part of my Back to Roots Series. I've been developing some recipes that sprout from family roots. I want to interpret Puerto Rican desserts into cakes/cupcakes. This is my first experiment. The cake is Caribbean spice cake, made with cloves, cinnamon, a little allspice, and the frosting is a tiny on the caramel side, drizzled with vegan caramely flan sauce infused with cloves. I wanted to top it with a platano, but the fried banana worked. These were ridiculous! As in good.
These are Mini Layered Coconut Cakes made for my friend Kim's birthday. I used the Coconut Cloud Layer Cake recipe from Fran Costigan's book
More Great Good Dairy-Free Desserts and iced the layers and outside with a basic vegan coconut buttercream. The toppers are tempered chocolate set in shapes.
Wheeler's Black Label sent me a sampling of his vegan ice cream last week! Whoohoo! I baked these orange-ginger cookie bowls for the occasion. This recipe is also from
Fran's lovely book.
This is a gorgeous ginger ice cream topped with the clove-infused caramel sauce I made for the Maduro Cupcakes. There's a little "milano" cookie on top that I made with the orange-ginger cookies sandwiching chocolate.
This sundae has Wheeler's ginger and green tea vegan ice creams. So, so delicious. Thanks Wheeler!
Vegan coconut cupcakes with coconut "buttercream" with fondant stars for a friend's birthday. I didn't use any refined/granulated sugar for the cake. They're made with half maple syrup and half agave. The agave gives it that pretty golden color.
Three-Berry Tart with almond crust for a BBQ
A twist on the Brombeerbusser cookies, made with Swiss Black Cherry jam that I found at local Italian deli.
These are called Brombeerbusser, apparently. I veganized and adapted a recipe from a brilliant German blog called deliciousdays.com. Really delicious!
It's a combination of Fran Costigan recipes. It has an almond crust, a lemon layer, a tofu cream layer and topped with candied Meyer lemons. So good.
This is a vegan Chocolate-Chocolate Cake with Cashew Brittle. It's inspired by Martha Stewart. I made it for my best friend Mandy's birthday.
It's small, double layer cake, only about five inches in diameter. In the middle there's a layer of ganache, a layer of tofu mousse, some of the brittle and topped with the mousse and brittle. Very decadent!
Here's a tiny banana nut loaf! I am definitely into small baking right now. I can't resist the itty bitty loaf molds and cutting cakes down. It's too cute.
This is a pear ginger tart adapted and veganized from a recipe listed at allrecipes.com, where I troll often.
The crust is made from crushed vegan gingersnaps. The filling is a lightly sweented "cream cheese." The pears are lightly sweetened and tossed in cinnamon and ground ginger. These were fantastic.
I call these Maduro Cupcakes. They're part of my Back to Roots Series. I've been developing some recipes that sprout from family roots. I want to interpret Puerto Rican desserts into cakes/cupcakes. This is my first experiment. The cake is Caribbean spice cake, made with cloves, cinnamon, a little allspice, and the frosting is a tiny on the caramel side, drizzled with vegan caramely flan sauce infused with cloves. I wanted to top it with a platano, but the fried banana worked. These were ridiculous! As in good.
This sundae has Wheeler's ginger and green tea vegan ice creams. So, so delicious. Thanks Wheeler!
