Snickerdoodle cupcakes

At Whole Foods today I saw snickerdoodle cookies. They were by Udi’s, so I had a secret hope they would be dairy free like their breads, but no such luck. I was terribly disappointed as I LOVE snickerdoodle cookies. I also love cupcakes, so when I got home, I decided to combine the two. As usual, I went on Pinterest for inspiration and put several recipes together in addition to customizing more to make mine.

The easy thing to dedairyfy was replacing milk with soy milk, but I wanted more out of the cupcakes. I replaced all purpose flour with cake flour, which meant I had to increase the amount. I also replaced regular sugar with caster sugar, so I decreased the amount of sugar since caster is more finely grained. Using cake flour and caster sugar resulted in a light-as-air crumb.

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Rosewater nougat

Rosewater nougat has the most alluring floral taste and scent. It’s a chewy confection with a delicious crunch from two types of nuts. The main nougat color is white, and, when cut, the beautiful green of pistachios and contrasting tan of macadamia nuts make them a feast for the eyes.

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Lilikoi bars (passion fruit bars)

My husband and I went hiking today at a new trail. This trail is a very well kept secret we can’t even find information on online, and we thought we could find everything online! It’s wonderful to have a trail mostly to ourselves with fantastic views, but the trail also offers a tasty surprise: lilikoi!

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Let’s-pretend-it’s-healthy-because-it’s-pineapple dessert

Living in Hawaii comes with perks, such as fresh pineapple year round. But don’t get caught stealing one from the fields: the fine is $5000!

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The five C’s rolled into one: Chocolate, Caramel, Coconut, Coffee, and Cream

Talk about decadence! Silken chocolate coffee mousse layered with creamy coconut caramel and topped with lofty cream. Heavenly! And who needs dairy? This dessert rivals any restaurant offering; it just so happens that it’s dairy free and gluten free.

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Dedairyfied Creme Brûlée 

A neighbor dropped off a tray of cupcakes on Friday, and they have been haunting me ever since as I really, REALLY want to eat one! However, my stomach wouldn’t forgive me for the next three weeks if I did, so today I decided to attempt to dedairyfy my most favorite, best, yummy, delicious, decadent dessert of all time: creme brûlée. I have truly missed eating creme brûlée, and every time I open my drawer where the culinary torch resides, my heart feels a stab, followed by a dull ache of longing and desire. y, delicious, decadent dessert of all time: creme brûlée. I have truly missed eating creme brûlée, and every time I open my drawer where the culinary torch resides, my heart feels a stab, followed by a dull ache of longing and desire.

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Rhubarb Dessert Soup

Rhubarb is a terribly underutilized vegetable: the few who knows of its existence cannot see past the pie or, in the US, past the strawberry rhubarb pie. By the way, I never quite understood why one would hide the delicious tang or tartness of the rhubarb with sweet strawberry: the tang is the best part! And when rhubarb gets elevated by cinnamon and vanilla, and perhaps a hint of nutmeg, it transcends to the divine.

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