The rhubarb season has arrived, which makes me happy.
This time of the year my mother-in-law always invites me to her backyard to “harvest” rhubarb.
So last weekend I visited her wearing a mask and got several stalks.
I wanted to showcase the beautiful pink color of the rhubarb, and with this cake I think I succeeded.
Isn’t this ruby color pretty?
This cake was so moist and delicious.
I also enjoyed it with oat milk yogurt.
Justice for George Floyd.
It’s been a while since I made cupcakes last time.
Because I try not to eat a large quantity of sugar, I decided to go for the mini size.
I cut the recipe that makes 12 regular ones in half, but I still ended up with 24 mini ones!
I will freeze most of them for future use.
It does make me feel good though, because technically I can eat four mini ones that will only equal one regular sized one.
These cupcakes were perfectly soft and moist.
They were served with lemon buttercream frosting and fresh raspberry and blueberries.
Adorable and very appropriate color-wise for this weekend.
These heavy, dense, super chocolaty brownies are really to die for.
I found beautiful fresh cherries last night at the local grocery store, and I decided to add some to the brownies.
Yes, I’m always looking for ways to add fresh fruits to my sweets, like I do with veggies to my meals.
They turned out delicious.
Definitely satisfied my craving for chocolaty sweets.
I had some oat milk yogurt that I needed to use up, and I decided to make vegan (and gluten-free) cheesecake.
This is a perfect size for us.
It takes us a few days to finish, which is what I aim for when I make dessert.
Initially I was going to serve the cheesecake with blueberry “sauce,” but then I decided to pour “everything, ” sauce and the berries.
This cheesecake is delicious.
It has a nice weight and dense texture that you would expect from a cheesecake, but the taste itself is cheesy yet light.
I’m not a huge fan of raisins, but since I had some I needed to use up, I soaked them in rum and added them to muffins.
Rum raisins go so well with cinnamon and vanilla.
I’m tempted to just eat the top.
The top is so crispy and yummy.
It took me a long time to decide to purchase this tiered tray.
But when I made the decision, I told myself to use it.
To use it often, not once a year.
Here, https://sideb.culinarytribune.com/2020/05/09/vegan-afternoon-teaヴィーガンアフタヌーンティー/ was my first homemade afternoon tea.
Since my first one was quite traditional, this weekend I wanted to make something a bit different, with an Asian flair.
On the bottom tray you’ll find red and green sushi rolls and smoked V-salmon Temari sushi balls.
On the second tray are mango, red cabbage, v-bacon spring rolls and rice paper egg rolls.
The top tray is a dessert tray, of course!
Strawberry mochi daifuku.
Butter and red bean mini pancake sandwiches.
This is what an individual plate looks like.
Yes, I eat dessert first sometimes.
Since it’s called afternoon tea, I have to have tea (well, I have green tea for almost every meal).
Daifuku is a popular Japanese sweets item.
It’s basically a soft and slightly sweet mochi ball stuffed with sweet bean paste and a fresh strawberry.
I usually wrap the bean paste and strawberry completely inside the mochi, but this time I decided to try a different presentation.
I wrapped a ball of bean paste with mochi first, cut the top using kitchen scissors, and placed a strawberry in that well.
I really liked this because you can see the strawberry without cutting in half, and it gives an interesting look.
For the white bean paste I used butter beans.
I’m so aware of my jeans getting tighter around the waist, but I can’t help thinking about doughnuts!
It’s subtle, but I was able to get the white line for some of them.
(Many of them actually got a “dark band” for some reason…)
They were still all very pretty though.
I coated them with cinnamon sugar.
Perfect for my afternoon coffee break.
Canelé was one of the sweets I always admired.
I only got to eat once prior to today.
It was from a fancy deli inside a liqueur store, and it tasted as wonderful as I had imagined.
There was something magical about canelé that appealed to me.
Maybe it was because of its unique look, beautiful dark color, interesting texture, or exotic name.
I had never made canelé myself because I always thought it was something you buy not you make at home.
To tell the truth, I was intimidated by the process I imagined to be difficult.
But when I became a plant-eater, it simply became impossible to find it at stores.
There was no choice.
I had to make it myself.
So I bought this pan.
These vegan canelé turned out AMAZING!
I almost fainted because I didn’t expect them to be this good (lol).
Perfect look, color, texture, and taste.
Can you believe there was no egg, milk, butter, honey, or flour used for these?
I used https://highteasociety.com/recipe/vegan-canele-recipe/ as a base recipe.
This is my third time to make vegan macarons.
I used the same recipe every time.
The first two times were successful, but this time something went wrong!
They grew big weird “feet” and some of them ended up with a little nipple.
I almost threw them away.
But they tasted good and the more I looked at them, the more adorable they looked to me.
Two versions: raspberry and lemon flavor.
I’m so proud that I didn’t use artificial coloring paste.
The beautiful pink color was made possible by ground freeze-dried raspberries powder, and the bright yet natural yellow color was created by cumin.
The raspberry macaron cookies were served with raspberry butter cream filling, and the yellow ones with lemon butter cream.
