Sweets

The rhubarb season arrived suddenly.

I didn’t remember exactly their season is.

But I was visiting my mother-in-law last week, and when she told me to go to her backyard and pick some up, I thought it was a bit early for rhubarb (or any vegetables/fruits) to be ready to be harvested in Minnesota.

But there they were!

I really had fun pulling them out of the ground.

I fell on my butt every time I pulled a stalk out (lol).

The first thing I made with this fresh rhubarb was rhubarb blueberry brownies.

When my mother-in-law gave us the rhubarb, she also gave me a few jars that I can use to put jam in.

One of them had a lid that said “blueberry rhubarb jam.”

She told me that she had bought the jam from a local vendor last year, and she really liked it.

So I wanted to make something with the combination so that I could bring some to our mother’s day family get-together.

This brownie is chocolaty, heavy, dense, and fudgy, exactly the way I like.

It’s packed with rhubarb, blueberries, and chocolate chips.

This turned out absolutely delicious!

Not just delicious for vegan food (I stopped saying this a long time ago, but I decided to mention this in case some readers are curious.), but delicious, period.

Definitely too delicious for my husband and I to stay away from.

Yes I overate.

But oh, my, this was good.

I’ve been wanting to make mini bundt cake for a while.

But I couldn’t decide which pans to get.

A few weeks ago I finally found something I liked.

This is from Pampered Chef.

The back has the beautiful teal color.

The cake was flavored with vanilla and cardamom.

Lemon glaze.

Freeze-dried raspberries.

Thyme.

I struggled a little to get my batter right, and the resulting texture is a bit different from what I initially anticipated.

But the cake was delicious!

I was going to have a few bites to taste-test, and then I couldn’t stop eating until the whole cake was gone!

This is the BEST ice cream I’ve ever eaten.

It’s ridiculously good.

My husband has been making ice cream quite regularly the past several months.

This was rather created by accident.

He wanted to make peanut butter ice cream, but we were out of peanut butter.

So he decided to do with sunflower seed butter which we happened to have in the fridge.

I am so thankful this happened because otherwise we would never have known how awesomely sunflower seed butter works for ice cream.

Adding Biscoff cookies was the last minute decision as well.

And that was one of the best last-minute decisions!

It was almost “meant-to-be.”

It’s a little heaven in a bowl, if you ask me…

I had a pastry sheet I needed to use up quickly.

I was in a mood for something sweet, and I came up with this.

The main ingredient of the mousse is avocado!

It works wonderfully.

A couple of avocados were blended with rum, sugar, cocoa powder, vanilla extract, and coffee.

So delicious!

This is one a few things you see in my blog that was not made by me or eaten at a restaurant.

This ice cream was made by my husband from start to finish.

He is a big ice cream fan.

Today there are actually a lot of vegan ice cream options you can buy, but some of them (particularly the ones he likes) can be quite expensive.

Last Christmas my father-in-law gave us homemade coconut milk ice cream, and that got my husband interested in making ice cream again.

We used to have an ice cream maker, but we got rid of it when we started the plant-based diet.

He recently bought the exact same ice cream maker we had before (well, it worked well), and he has been making pretty amazing ice cream.

This one is peanut butter fudge, and it’s delicious.

You can see the beautiful marble design.