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.
Continue reading Snickerdoodle cupcakes
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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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!
Continue reading Lilikoi bars (passion fruit bars)
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!
Continue reading Let’s-pretend-it’s-healthy-because-it’s-pineapple dessert
One of my favorite food memories from my childhood is fyrstekake: a tart, of sorts, filled with heavenly marzipan.
Continue reading Fyrstekake (prince cake)
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.
Continue reading The five C’s rolled into one: Chocolate, Caramel, Coconut, Coffee, and Cream
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 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.
Continue reading Rhubarb Dessert Soup