Browsing Tag

Dessert

Birthdays, Cakes

Tiramisu Cake

June 26, 2015

bakeaholic birthday cake
bakeaholic birthday cake tiramisutiramisu cake bakeaholic
tiramisue
tiramisue cake 2
tiramisue cake 3 tiramisu cake

School is officially out for summer!!!

And man – is it ever summer. It’s the hottest June we have had in forever. And somehow this month flew by, like literally jumped from the first day to the last week of june in one day. My birthday was June 5, and it already feels like forever ago. In another week and a half it will be TWO MONTHS until we get married. TWO MONTHS!!!!!!!! where did the time go????? Holy moly let’s get going. 

We will be engaged for over a year and a half, and it seems like even that wasn’t long enough. There is SO much I want to get done this summer for the wedding, and being a teacher I am so lucky to have the next two months off to complete my big to-do list ( i know, the perks). Let the wedding planning countdown begin in full force.

At the beginning of the month, we celebrated my birthday by going out of town for the night. It was on a friday this year, so we headed to the mountains for a getaway. We went up to Squamish for the night, and then climbed The Chief on the saturday afternoon. I felt like a horrible vancouverite for never having climbed it, and only completing ‘the grind’ (grouse mountain grind hike) for the first time the week before. It was fun to get out and do something outdoors for my birthday, seeing as how it has been absolutely gorgeous weather all month long. Of course, I had to make myself a birthday cake to bring up with us, that we no doubt had to burn-off the calories the next day on the hike.

photo 2

My Nonna had made her delicious tiramisu for my wedding shower at the end of may, and I couldn’t stop thinking about it – i love tiramisu. It’s a great no-bake (or in this cake, baked) summer dessert that is both chilled and caffeinated – the ultimate summer combination. The traditional cake is made with lady fingers, thus no baking required. However I wanted a ‘birthday cake’ feel so i turned the lady fingers into a dry italian sponge cake, then soaked it in espresso and liquor. Since I have a dairy intolerance I decided to try out a vegan cream cheese to replace the mascarpone, and added coconut cream to stiffen it up. It turned out perfect – and it was absolutely delicious. I definitely suggest making it for a summer event this year. If you’re like me, and don’t drink coffee but love coffee flavoured foods, you’ll love tiramisu.

tirm

happy summer!

Tiramisu Cake
A delicious sponge cake, soaked in espresso & kahlua, with silky frosting dusted with cocoa powder
Write a review
Print
For the Cake
  1. 6 eggs, separated
  2. 1 cup sugar
  3. 1 cup cake flour
  4. 1 teaspoon vanilla
For the coffee syrup
  1. 1 - 2 cups strong espresso
  2. 1/2 - 1 cup kahlua
For the Frosting
  1. 1 package vegan cream cheese
  2. 1 can coconut cream (cold, refrigerate overnight or in freezer for a couple hours)
  3. 1/2 cup - 1 cup confectioners sugar
  4. 1 tsp. vanilla extract
For the Cake
  1. Prepare two 6" round cake pans, line with parchment paper and spray.
  2. Preheat oven to 350°
  3. Separate eggs, putting whites into a large mixing bowl, and yolks in a small mixing bowl.
  4. Add ½ cup sugar to whites and beat until very stiff, with handheld blender.
  5. Add ½ cup sugar to yolks and beat until very thick and light yellow in color.
  6. Fold egg yolk mixture into egg whites.
  7. Next, fold flour in using a spatula, ⅓ cup at at time, incorporating well after each addition.
  8. Pour batter into prepared pans and bake in pre-heated oven for 30 minutes, or until toothpick inserted into the middle comes out clean.
  9. Cool for 10 minutes then remove from pan and set aside.
  10. Allow to cool completely, and then cut cake in half. I baked the cake the night before, and let it dry out on the counter overnight before cutting them in half. This allows the liquid to be soaked up nicely, like lady fingers in a regular tiramisu dessert.
For the Frosting
  1. In a blender with whisk attachment, or using handheld blender, whip the vegan cream cheese and coconut cream until light and fluffy. Add confectioners sugar and vanilla and whip again. Set aside in the fridge.
To assemble
  1. Add the coffee and kahlua together. Lightly soak the sliced cake layers with coffee syrup. Place first layer on cake stand, and add more liquid. Add 1 cup of frosting to the layer and smooth out with offset spatula. Using a small sifter, add cocoa powder. Place second cake layer on top, and repeat process: coffee syrup, frosting, cocoa powder. Continue with all layers, finishing top with cocoa powder or even grated chocolate.
Notes
  1. You may need to increase coffee syrup depending on how much each layer soaks up. I always make lots and then pour any extra right onto the cake once sliced. Allow to sit in the fridge for at least a few hours, or overnight is better. This allows the coffee to soak into the layers, making them moist, and all the flavours will blend together. Serve cold.
b a k e a h o l i c http://www.bakeaholic.ca/

 

 

 

 

Apples, Bundt, Cakes, Pumpkin, Thanksgiving

Spiced Apple Pumpkin Bundt

November 11, 2014

Hey! look at that – my first GIF. 

I felt I should come back with something interesting, seeing as how I haven’t blogged in a while. I blame work (teachers strike over = working everyday) and Adam’s work schedule. 

When Adam isn’t home, I haven’t been baking as much, and when he is home we’re fiercely busy with wedding plans, visiting friends and family and trying to make the most of the 6 days he’s home. I’m ashamed to say we eat out more often now than ever, whereas before we would seldom go to a restaurant. But when he’s home, we’d both rather not be in the kitchen cooking and cleaning. Plus, he has to satisfy his wicked sushi craving. The food at his work is not great, however, so I do like to make him a few good homemade meals to satiate his appetite before he returns. 

You don’t realize how much your schedule and routine changes when your significant other (fiancé) is out of town. You also realize how heavily you rely on that person when you find yourself in the shower with no one to grab that towel you left on bed, or when the dog wakes up in the middle of the night and you have to drag yourself out of bed, shrug on some clothes and take them outside in the new autumn chill. It’s cold here now, by the way. Although I’m reminded of how much colder it is up north when I’m complaining to Adam about our 2 degree weather, and he’s working in -20. Sorry bout that. 

While I try to bake and carry on with cooking like I do when Adam is home, I regrettably find myself eating oatmeal, veggies, fruit, salads, tuna and other no prep meals for lunch and dinner. I was however proud of myself for cooking an actual meal this week (chicken enchiladas) for dinner and lunch leftovers. It was quite delicious, and just what I needed. I baked two chicken breasts with chili seasoning and sweet potato. Then I spread some pureed black beans on a tortilla, added the shredded chicken, sweet potato, goat cheese and rolled them up and topped with salsa, baking them again in the oven. They were so delicious – as I told Adam “i made real food!” While I haven’t been baking much, except for some delicious banana bars I’ll share later this week, I thought I had better upload some recipes I made last month. With ourthanksgiving over, I think I’ve exhausted my pumpkin recipes. 

Pumpkin Apple Bundt Cake // bakeaholic.ca

This weekend we are hosting our second annual Friendsgiving – it was such a success last year. We make the turkey and stuffing, and our friends bring over the side dishes and dessert. The amount of food last year was crazy, and everything was absolutely devoured. It’s such a fun tradition and we love getting together with our friends. This year we have a whopping 16 people coming for dinner! We’ll have to bring in some extra tables. 

I made this cake for our thanksgiving in October. It’s the perfect combination of apple spice and pumpkin spice – something a little different than the traditional pumpkin pie. The two flavours go well together, and the cake is perfectly moist. 

Pumpkin Apple Bundt Cake // bakeaholic.ca

Pumpkin Apple Bundt Cake // bakeaholic.ca

Pumpkin Apple Bundt Cake
Write a review
Print
Ingredients
  1. 2 cups whole wheat pastry flour
  2. 1 teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. ¾ teaspoon cinnamon
  5. 2 eggs
  6. ½ cup granulated sugar
  7. ¼ cup canola oil
  8. 1 cup pumpkin puree
  9. ½ cup almond milk
  10. 1 large apple, peeled and grated
  11. Optional: confectioners' sugar
Instructions
  1. Whisk together the flour, baking powder, baking soda, and set aside.
  2. In a separate bowl, whisk together the eggs, sugar, and oil until thick and creamy, about one to two minutes.
  3. Next, whisk in the pumpkin until well incorporated.
  4. Now add the dry ingredients to the wet ingredients and stir until just combined.
  5. Stir in the almond milk, and then fold in the apples.
  6. Pour the batter into a greased bundt pan.
  7. Bake at 350 degrees for 35-40 minutes until the top is golden and a skewer inserted into the center come out clean.
  8. If desired, dust with powdered sugar.
Adapted from Homemade with Love
Adapted from Homemade with Love
b a k e a h o l i c http://www.bakeaholic.ca/
Berries, Dairy-Free, Dessert, Raw, Tarts, Wheat Free

Mixed Berry Tart {raw, vegan, wheat-free}

July 16, 2014

good berry

The past few days my diet has consisted of smoothies, juices and vegan lettuce wraps. It’s far too hot to turn on an oven even in the middle of the night. 

I guess it’s a good thing. Something about hot weather makes you not very hungry, and reaching less for hot meal items or heavy foods. 

Because of the heat the berries are in season much earlier this year than usual – and I’m lucky enough to have a huge amount of blackberry bushes next to our house that I can pluck a berry off on the way to the gym. I took my little bowl outside the other day to harvest a few for this dessert. I wish I also had raspberry and blueberry bushes too. Actually, we bought a blueberry tree from Costco but that little sucker has yet to develop any fruit from its leafy bosom. 

I’m actually terrible at keeping plants alive. Ironic – since my dad was a landscaper and our garden was a lush green paradise crawling with different florals and greenery. I guess I never inherited the green thumb. Bummer. But I’m happy to report my little tomato plant (also from Costco) is budding some nice green tomatoes. 

three

Baking and eating in-season is the best because everything is fresh and usually local. I like picking up berries from farm stands along the road. We live in an area with lots of agriculture and farmlands nearby so we can easily find them. 

I won’t lie – I ate one of these, and only this, for lunch after I made them. And then another after dinner. I figure since they’re basically good for you, the more the merrier. 

rawber

If you’re having a summer dinner party, or even for a Thursday night treat, these tarts are super easy to put together and require absolutely no baking – thank god. I’m pretty sure my stove has been the cleanest ever since it’s of no use in this heat. You simply pulse together the ingredients for the tart base, chill, then fill with fresh berries and top with coconut cream. You would easily pay upwards of $6 for one of these at a bakery, so save yourself the cash and make them yourself. 

Treat yo-self. 

coconut whipetatchoc

Mixed Berry Tart {raw, vegan, wheat-free}
A refreshing dessert for summer made with seasonal berries and a nut tart crust. Perfect for an after-dinner treat. Top with coconut whipped cream.
Write a review
Print
Ingredients
  1. 1 cup Almond Meal
  2. 1/2 cup Cashew Meal
  3. 10-12 Pitted Medjool Dates
  4. 3 tsp. Melted Coconut Oil
  5. 1/4 cup Shredded Unsweetened Coconut
  6. 1 Tbs. Unsweetened Cocoa (optional)
  7. Mixed Berries: Raspberries, Blackberries, Blueberries
  8. Coconut Cream (optional)
Instructions
  1. Soak your dates in water for 20-30 minutes, longer if they are very dry. You can also cover them with water and microwave 1-2 minutes to soften.
  2. Add the dates to a food processor and process until a paste forms. You might want to add in 1 Tbs. of the 'date water' as well to create a smooth paste.
  3. Add to the paste the coconut oil and pulse until incorporated.
  4. Blend in the nut meals along with the coconut. Pulse until a dough-like crumble forms. If you want, you can add in the Cocoa powder at this point as well.
  5. Press the nut mixture into three or four small 4-5" Tart Pans (with bottom release). Place in the fridge for 1or 2 hours, or overnight. Alternatively, you can freeze for a shorter amount of time to speed it up.
  6. Remove from fridge/freeze for 5 minutes before serving. When you're ready, simply push the bottom of the tart up and pop the shell out.
  7. To assemble, choose your berries. A combination of all three is delicious, but a pure-raspberry or blueberry tart is also delicious. Wash the berries well and dry with paper towel before adding to the tart.
  8. And that's it! No refined sugar, no wheat, or dairy.
  9. To really make the dessert stand out, add some non-dairy coconut whipped cream to the top and sprinkle with roasted coconut or dust with cocoa powder before serving.
Notes
  1. If you don't have almond/cashew meal, simply blend 1-2 cups of whole nuts in food processor until meal forms.
  2. Keeps well in the fridge, you can keep un-filled tarts for 3-4 days, covered and filled tarts for 2-3 days.
b a k e a h o l i c http://www.bakeaholic.ca/