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Tag Archives: chocolate

Rice Flour Dumplings on a bed of Macerated Red Berries

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The dumplings are made from glutinous rice flour, salt, baking powder, boiling water and stevia. The dough was divided in thirds and one part was mixed with matcha powder while another part was mixed with cocoa powder. The dough was rolled into strands, braided, looped back and rolled some more before being cut and rolled into balls which were boiled.

The dumplings are set on a bed of macerated raspberry and strawberry sweetened with agave syrup and stevia.

Salted Caramel Vanilla “Custard” Pie

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I liked the vegan freezer salted caramel chocolate pie, but the proportion of chocolate to salted caramel was a bit too high for me. I decided to add another layer under the salted caramel, a vanilla custard. I made the layer using a variation of this vegan eggnog recipe. I made the egg mix without the cloves, and let it thicken a little further. I then froze the bottom layer while I prepared the next two layers. I used agave syrup as the sweetener for this layer. Unfortunately after I had already prepared the layer it occurred to me that it would form ice crystals. Next time I will either add coconut oil, as in the other layers, or else a bit of brandy.


The other layers I made using the same modifications I made the last time I tried it.

Salted Caramel Chocolate Pie

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Here’s the recipe. I used hazelnut milk throughout instead of almond milk and coconut milk, and tahini instead of almond butter. Next time I think I’ll increase the middle layer and decrease the chocolate layer to suit my personal taste. It was delicious all the same.


Raspberry Brownie Cheesecake


This beautiful dessert has a brownie layer topped by cheesecake topped by whipped cream with raspberries. I deviated from the recipe by swirling raspberry jam into the cheesecake layer to increase the raspberry content.


If I were to make this recipe again, I would reduce the butter in the brownie mixture as it oozed out of the sides a little while baking. Of course this is not intended to be a healthy dessert, but if the butter is leaking, there’s more in there than is required.


I decorated with a few edible flours, a raspberry leaf, some chocolate curls and some fresh raspberries. Because I took this to a party I did not get a picture of a single slice until almost too late.


Chocolate-Cherry Scones


These scones are made with cocoa powder in half the dough, and dried cherries in the other half.


Devil’s Food Cake with Midnight Ganache

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A friend and I made this rich chocolate cake layered with cherries soaked on cognac.The recipe comes from Rose’s Heavenly Cakes by Rose Levy Beranbaum, which contains some excellent cake recipes.

This particular cake was so incredibly rich I could barely eat a small piece. I thought it was a bit too complicated for what is essentially a very intense chocolate cake. My friend, however, thought it was quite good so take my rating with a grain of salt.


Rating: So-so – I’m unlikely to make this again

Tropical Pumpkin Pancakes

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Often pumpkin is seen as an autumn dish in colder climates. Certainly pumpkin pies, breads and soups are welcome when the weather gets cold. But pumpkin is also used in Suriname and Indian curries, so I decided to re-envision it in a more tropical setting by combining it with cocoa nibs, coconut, and date syrup.


I had no particular recipe in mind when I made these pancakes.


  • 1 egg
  • 1/3 cup pumpkin purée
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ginger
  • pinch of salt
  • 1/4 teaspoon ground cubeb (optional)
  • 1 tablespoon agave syrup
  • 1/2 tablespoon ground cocoa nibs
  • 2 tablespoons dessicated coconut flakes
  • 1/2 teaspoon baking powder
  • 2/3 cup milk
  • 3/4 cup flour
  • butter (to fry)
  • date syrup (to serve)


Heat a non-stick frying pan over medium heat. Melt some butter in the pan.

Combine the pumpkin, oil and egg, then add in the salt, ginger, cubeb, coconut, agave syrup, cocoa nibs and baking powder. Mix well, then add the milk and flour.

Pour spoonfuls of batter into the pan and cook until bubbles form in the centre of the pancakes and the top looks a bit dry. Flip them over and cook on the other side for a few minutes.

Serve with date syrup. Makes about 7 pancakes.


Rating: Somewhere around okay. I know I made it, but I’m not sure what I think of it except that it won’t be my new favourite. It’s missing something, but I’m not sure what.