Category Archives: Dessert

Luscious Vegan Chocolate Raspberry Mousse

Oh, you better believe I was skeptical about this one. I never pass on chocolate, but c’mon… chocolate tofu? Ew, I dunno. I’ve never been a big fan of tofu or soy products, but exploring Eastern cuisines helped me to accept it and occasionally enjoy it. Now, I’m learning to cook with it. Welcome to my kitchen, tofu.

vegan chocolate raspberry mousse dessert

There are no eggs, cream, or butter in this dessert, yet it is fluffy, creamy, and quite pleasant on the palate. Maple syrup is the primary sweetener (use the real thing), along with raspberry jam and some melted chocolate to make it extra rich. Seriously, if you don’t tellem it’s tofu no one will guess.

Vegan Chocolate Raspberry Mousse

  • 2 TBS Olive Oil
  • 2 TBS Cocoa
  • 1/2 C (melted & cool) Chocolate Chips
  • Dash of Almond Extract
  • 2 300ml packs of SOFT TOFU (about a pound)
  • 3 TBS Raspberry Jam
  • 3-4 TBS Maple Syrup
  • Fresh Raspberries

Let the tofu come to room temperature. Gently melt the chocolate chips (use very low heat or microwave) then blend in the olive oil and cocoa powder. Set aside to cool.

Whip the tofu, raspberry jam, almond extract, and maple syrup until smooth and fluffy. Stir in the chocolate mixture and a big handful of fresh raspberries. Chill thoroughly before serving.

*NOTE: This makes yummy frozen popcicles!

How to make a Fail Cake

Once upon a time, I tried really really hard to make a special cake for a special person. This is pretty much how it went down.

How to make a Fail Cake

  1. Don’t read the recipe.
  2. Hurry.
  3. Mix in extra things because you want to be creative and exciting.
  4. Underbake, then return cake to oven, increase heat, and overbake.
  5. Fill and stack cake layers while cake is warm.
  6. Watch cake lean like the Tower of Pisa while you try to decorate it.
  7. Get lots of crumbs in the frosting.
  8. Realize there’s not enough frosting.
  9. Try to make up for lack of frosting by adding jelly beans.
  10. Arrange jelly beans to make an attractive flower, then take a step back and notice it looks like Willy Wonka threw up on your cake.

Company has arrived and it’s time to bring out the glorious cake!

What are you gonna do?

A. Serve it with pride and a stiff cocktail.

B. Dump it in the trash, then hide and have a nice long cry.

C: Frame the dog.

I can haz cake? Iz not trapz? photo by Denzil~

How to frame the dog:

  1. Place Fail Cake on the floor, call the dog and quietly encourage him to eat the cake (even if you have to frost it with dog food).
  2. Appear in front of guests with expression of utter disbelief and exclaim “Oh no! My beautiful cake!” while gesturing at the unwittingly guilty dog.

NOTE: This option seldom works with cats, but might work with a small child or husband if a dog is unavailable.

flickr creative commons
Denzil~

Rainer Cherry Clafoutis

Clafoutis ~ I’ve heard the name tossed about on food TV frequently the past few days, and today it was all I could think about when I saw a stack of beautiful, blushy Rainer cherries at a Granville Island produce stand. This French dessert can be made with any stone fruit (think peaches, plums, apricots) or even with berries, but the classic version from the Limosin region of France uses black cherries.

Rainer Cherry Clafoutis with vanilla ice cream and cherry sauce.

Technically, a clafoutis using anything other than black cherries is a flaugnarde, so says the intertoobs, and in traditional recipies, cherry pits are not removed before baking. Leaving the pits is said to enhance flavour, but I didn’t want to have to pick around them, so I pitted my cherries.

Ingredients are simple: egg, milk, flour, flavour, a little butter or oil. Clafoutis batter is rather thin, like crepe batter, and is usually flavoured with almond or vanilla. It puffs up during baking and cuddles around the fruit as it sets. In fact, it’s very much like making a Dutch Baby pancake.

This was my first attempt at clafoutis, and it turned out quite well. Gingerman liked it, and we had the leftover portion for breakfast the next day. I half made up a recipe on the fly because I had only 2 eggs and a strangely shaped dish. A few more experiments, and I’ll come up with a reliable version of my own. Meanwhile, I found some inspiring recipes online and gathered a bit of clafoutis wisdom to share.

Baking Tips for Clafoutis:

  • Butter & Sugar the baking dish: Butter the bottom and sides of the dish, toss in a couple of tablespoons of sugar, and shake it around to coat the dish. Dump excess sugar that doesn’t stick.
  • Experiment with different fruits and flavour extracts or liquers.
  • Sift the flour to prevent clumps.
  • Bake individual clafoutis in muffin tins or ramekins.
  • Do not open the oven door until the end of baking time!

Recipes for Clafoutis:

Leaving a comment? I’m curious . . . how do you like to eat cherries?