Category Archives: Desserts

Vegan Creamy Eggs

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-VEGAN-

These eggs should be illegal! It’s wayyyyyyyyyyyyyyyyyyy too good for this world, hahahahha!!!

I’ll be making more for easter, that’s for sure!

Ok, they are not healthy, that’s right, but since I’m always eating healthy, I can have one while being guilt-free.. after all, we need some fun too? 😉

Servings

8 eggs

Ingredients

* 1/4 cup light corn syrup

* 1/2 teaspoon pure vanilla extract

* 2 tablespoons margarine (vegan)

* 1 1/2 cups confectioner’s sugar

* food coloring

* 5 oz chocolate chips (vegan)

* 1 teaspoon vegetable shortening

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Directions

* With a stand mixer or hand mixer, cream together the corn syrup, vanilla and margarine.

* Add the confectioner’s sugar and mix until you reach a smooth consistency.

* Cut about 1/4 of the mixture and place it in another bowl. Add the food coloring (it’s to make the center of the egg) and mix.

* Cover the bowls and refrigerate for at least 30 minutes.

* Place wax paper or silicone mat on a large baking sheet. With your hands, form egg shaped balls of white fondant. Place a small ball of yellow fondant in the middle and re-shape the egg over the yellow part.

* Place the eggs in the freezer for 20-30 minutes to set the fondant.

* In a double-boiler, a metal bowl over a pot or in the microwave, melt the chocolate with the shortening.

* With a skewer or a spoon, dip each egg in the hot chocolate, make sure there is plenty of chocolate all around.

* Place the eggs back on the baking sheet. Send back to the freezer to let the chocolate set.

* Serve and Enjoy! You can let them at room temperature few minutes before eating them to make them more creamy.

* To store them, place in an air tight container in the refrigerator. (But hey, they will not last long in your house.. they are sooo delicious, hahaha)

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Vegan Meringue

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-VEGAN-

Last week I wanted to try to make vegan meringues I had read plenty of articles/recipes about that and was tempted to try. The first time I saw an article on that I was surprise to see it was bean liquid who was acting like the egg. (by the way, you can use it to remplace eggs in plenty of other recipes, so don’t throw away your bean juice, but carefull, it need to be chickpea or white bean, not kidney bean juice!) I was skeptic a little and also afraid it would taste like beans (I’m a huge beans fan, but maybe not in a meringue) and there was NO beany taste at all!!!!!

My first attempt was a pure disaster, hahaha! The taste was awesome, but the became super flat (see the picture below, lol) I didnt wanted to give up so I tried once again the next day. I changed the recipe and beat the mixture longer.. oh and also made smaller meringue disk. The result was AWESOME!!!!! Taste like the real deal (in fact I think it’s even better).

Now I’m motivated to try to make a vegan lemon pie, I’m sure it will be as delicious as that meringue batch.

If you let the baked meringue disks on the counter, after 1 day they will start to change texture, they will be more sticky. I put them in the fridge and they came back to their original texture. Anyway, the next day they were none left, haha!

Who said we need eggs to make meringue?

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(hahahaha!)

Servings

1 large baking sheet of small meringues (16-24 small)

Ingredients

* 6 tablespoons of Chickpea liquid

(You drain a can of chickpeas and collect the liquid)

* 1/4 teaspoon lemon juice

* 3 tablespoons granulated sugar

* 1/8 teaspoon to 1/4 teaspoon pure vanilla extract

(depend on how you love the vanilla taste and how strong you want it)

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Directions

* Preheat the oven to 200’F.

* In a stand mixer bowl (ok this part can be done by hand with a hand mixer too, but it’s kind of long) combine the chickpea liquid, lemon juice and sugar. Whisk until you reach a consistency of stiff peaks, it took me around 35 minutes to get the perfect texture. Don’t worry, you cannot over mix it like with eggs, so don’t be afraid to whisk enough.

* Add the vanilla extract and beat again until you reach once again the same consistency. (Few minutes, it’s wayyyyy quicker this time)

* With a pastry bag, form small disk of meringue on a paper-lined baking sheet. The first time my disks were too big and everything turned into a nightmare, so that time, I made small disks and the result was perfection.

* Bake for between 1 hour and 1h15. Take a look at them and if they are ready stop the oven. Let them rest in the oven for around 30 minutes before removing them from there.

* Peel the meringue disks from the paper.

* ENJOY!

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Vegan Date Squares

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Don’t ask me why but for the past week I’m always thinking about date squares.. I guess it’s the pregnancy, hahahaha!

So finally I stop procrastinating about that idea and did a batch this morning. My big girl Dalie helped me 🙂

Good old date squares… awwww it’s always so comforting and delicious!

Servings

Around 16 squares (depend on the size you cut them)

Ingredients

* 1 1/2 cups old fashioned oats

* 1 1/3 cup all-purposed flour

* 1 cup brown sugar

* 1 cup margarine

* 1/2 teaspoon salt

* 1 teaspoon baking soda

* 1 1/2 cups dates, pitted and chopped

* 1/3 cup sugar

* 2/3 cup water

dates oats

Directions

* Preheat oven to 350’F.

* In a large bowl, combine the oats, flour, salt, baking soda, brown sugar and margarine. Mix until your mixture is all crumbly. Divide the batch in two. The first half will be use for the ”crust” the other half for the topping. In a baking dish (mine is 8 1/2 inch and in silicone) press half of the mixture. Set aside.

* In a saucepan combine the water, sugar and the chopped dates. Over medium heat bring to a boil. Reduce heat to low and let simmer for 5-6 minutes or until the dates are all mushy, almost like a paste. Remove from the heat.

* Spread the date filling evenly over the crust in the baking dish.

* Sprinkle the remaining half of the crumble mixture over the date layer. Press gently but firmly.

* Bake for 30 minutes, the topping will be golden brown.

* Let cool before slicing and eating them.

* Enjoy!!

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Vegan Pets-de-soeur

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Pets-de-soeur is a very well known dessert in Quebec.

Despite it’s funny name (nun’s farts) it’s just a very easy pastry that people used to make when they had too many leftovers dough when they were doing pies.  There is many recipes for that here, one made with water and no milk, one with milk (from a cow), one with butter.. mine is vegan, hehe, so no real milk (I used non-dairy) and no butter (I used margarine and shortening). It’s very sugary so eating more than 1 or 2 at a time is not the best idea in the world, hahaha! Also the original recipe is straight like that, no ”syrup” under the pastry, but I wanted to change that and make them my way, so I added a maple-brown sugar syrup.

Last time I eat that I was so young. I remember my mom doing some after baking pies.. aww sweet memories!!!

But in the end, cooking is like art, you can do whatever you want to do! Feel free to be super creative! 🙂

Servings

10 rolls

Ingredients

* 3 cups all purposed flour

* 3 teaspoons baking powder

* 1 teaspoon salt

* 1/2 cup vegetable shorting

* 1/2 cup margarine + 1 tablespoons

(make sure it’s vegan if you want a vegan recipe)

* 1 cup non-dairy milk

(I used hemp milk)

* 1 cup brown sugar

* 1/4 cup water

* 1/2 cup pure maple syrup

hempmilkBrownsugar

flour erable

Directions

* Preheat oven at 400’F

* In a bowl (I used my stand mixer with the hook attachment) combine flour, baking powder and salt. Add the shortening and the margarine.  Mix until it become a crumbly mixture.

* Add the milk in small quantities at a time while kneading/mixing at the same time until your dough has the consistency of a pie crust dough.

* Roll dough flat into a long rectangle (about 1/4 inch thick)

* Lightly spread margarine (about 1 tablespoon) over the rectangle than sprinkle with 1/2 cup of brown sugar.

* Roll up the dough (thigh) into a log and then slice into rolls.

* For the ”sauce” I combine in a small pot over low heat, 1/2 cup brown sugar, 1/4 cup water and 1/2 cup pure maple syrup. When the sugar is melted, remove it from the heat.

* In an oven safe dish, place the sauce on the bottom then add the rolls. I used a circle shaped pan because it kind of looked like a flower (and it’s pretty that way, hehe) but you can use a square one too.

* Cook at 400’F for 30 minutes.

* Remove from the oven and serve warm.

*Serve and Enjoy!

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Vegan Banana-Nuts Squares

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The other day I was looking at recipes ideas on Pinterest (It’s so addictive!) and I found this one, well I modified it a little, but since it’s not directly from my head, here’s the link to the original recipe. CLICK HERE

It’s from a very lovely blog called PRODUCE ON PARADE , you should all go take a look. all her recipes looks sooooooooo delicious! I bookmarked her because I’ll be trying many of her recipes, hehe!

These squares are just awesome, they give you the impression that you’re eating a kind of banana-chocolate mousse pie! Awww I’m in heaven! By the way, if you’re not a very big fan of banana, it’s not the recipe for you, the banana taste is very strong!

Servings

16-20 squares (depend on the size you cut them)

Ingredients

CRUST

* 25 Sayer dates, pitted

* 1/2 cup raw walnuts

* 1/4 cup raw almonds

* 1/4 cup pure cocoa powder

* 1 1/2 tablespoons flax seeds

FILLING

* 2 very ripe bananas

* 1/4 cup pure cocoa powder

* 1/4 cup peanut butter

* 1/4 pure maple syrup

(The one I use if from a friend of my mom who is a maple producer, yay!)

DECORATION

* Few walnuts, chopped (optional)

ripebanana walnuts

almonds

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Directions

* In a food processor, combine all the crust ingredients and process until everything is well blended. Transfer the mixture into a baking dish around 8 X8 inches (I always use silicone) and press all over the bottom.

* In your food processor, combine all the fillings ingredients. Process until the mixture is very smooth. Spread over the crust.

* Sprinkle with chopped walnuts.

* Cover and place in the freezer for few hours (I put them in my huge vertical freezer and it took 5-6 hours to have very firm squares). Now you can cut them into squares. Always put the dish back in the freezer because the squares are tending to melt a little.
Before eating them you can let them rest few minutes or eat them cold (like I did, hehe)

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Vegan Fudge

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-VEGAN-

These fudge are just INCREDIBLY good! 😀

Servings

12-24 squares (depend on the size you cut them)

Ingredients

* 6 tablespoons margarine

(make sure the one you use is really vegan)

* 3 1/2 cups confectioner’s sugar, sifted

* 1/2 teaspoon pure vanilla extract

* 1/2 cup unsweetened plain almond milk

* 1/2 cup pure cocoa powder, sifted

* 3/4 cup chopped walnut (or any other nuts)

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Directions

* In the upper part of a double boiler over simmering water (not too high!!) (or a metal bowl on a pot of water), combine all the ingredients except for the walnuts. Stir until everything is melted and smooth.

* Remove from heat then add the nuts. Pour the fudge mixture into a silicone pan (or a metal one, but if you do, grease it before). I used a silicone read pan to have the perfect size of squares.

* Cool (for at least 2 hours) and cut into squares.

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Pear & Apple Crumble

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-Vegan-

We went apple picking in September and we have so many apples to eat.. haha, but we also finished with pears, my mom bought two giants boxes of fresh pears (They come from the same orchard we went to) and she gave some to us.

It’s so fun to go to that orchard, we go to the same place for the past 4 years, we even do each year a family picture at the same exact spot, awww, life is great! Also, we’re trying to do as much cool activities as possible with my mom since she will never be able to get rid of brain cancer (she did with bladder, kidney, uterus cancer, yay!). Life is short and precious, I want my kids to spend quality time with their grandparents (since they are still all alive) to create beautiful memories they will carry with them all their lives. I never had the chance to have grandparents, I will never know that feeling.. They are lucky to have great people around them.. As for my part, I want to spend time with my mom, because one day, I’ll be missing her a lot… It’s kind of hard to deal with my mom being super sick, but I’m trying to find peace inside my heart.. and my kids are helping a lot. They are my ultimate reason to live, each morning when I wake up, I’m thankful to be able to spend another day with them, each night when they go to sleep, I just can’t wait to be the next morning to see their smiles again.

Being a mom is truly the best thing in life.

Apples

I changed my original crumble recipe and there is the result, it’s sooooooooo good! It’s hard to explain but the brown sugar and the maple (and the resting time) kind of transform into a caramel while cooking, it’s so intense, hahaha, my husband is sooo happy I changed my recipe, I guess that means it’s good! Yay!

Servings

About 6 servings

Ingredients

* 4 ripe pears (I left the skin on), cored and diced

* 2 apples, peeled, cored and diced

* 1/3 cup brown sugar (packed)

* 1 tablespoon ground cinnamon

* 1/2 teaspoon ground nutmeg

* 1/4 cup pure maple syrup

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* 1 cup old fashioned oats

* 1 cup whole wheat flour

* 1/2 cup brown sugar

* 1/2 teaspoon  ground cinnamon

* 1/2 cup margarine, softened

(To be really vegan, make sure there is no ingredients related to milk in your margarine!)

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Directions

* Preheat oven 350′F

* Toss the diced pears and apple in a bowl with maple syrup, 1/3 cup brown sugar, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg and maple syrup. Set aside for at least 30 minutes.

* In a large bowl, combine flour, oats, brown sugar, cinnamon, and margarine. Mix with your hands.

* In a baking dish, pour the pear’s mixture on the bottom.

* Put the oat mixture on top to cover the fruits completely.

* Cook for 30 minutes.

* Serve and enjoy!

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Blackberry Ice Cream

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-ICE CREAM MAKER RECIPE-

Still totally addicted to my ice cream maker.. hahaha!!! Next one will be an orange sorbet.. can’t wait to taste it! I’m sure it will be super awesome like all the previous kind I try 🙂

The fun thing about blackberry ice cream is that it’s very hard to find in stores, but also the color.. it’s soo lovely (and delicious!) I’m a super huge berry fan.. all kinds.. blackberries, strawberries, raspberries, blueberries… name it! Can’t wait to be in July so I’ll be able to use fresh berries from Quebec! (They are the best!)

I wonder how babies taste what we eat.. since doctors and researches says that they can taste what you eat in your breast milk.. I guess we have the same tastes because he’s always drinking like crazy, hahahaha! 😀

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Servings

About 5 cups (1.25L)

Ingredients

* 1 1/2 cup fresh blackberries

* 3/4 cup milk (I used 3.25% milk)

* 2/3 cup sugar

* A pinch of salt

* 3/4 cup 35% cream

* 3/4 cup 10% cream

* 1 teaspoon pure vanilla extract (I used my Mexican vanilla)

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* Wash the blackberries.

* Put the blackberries in a food processor and pulse until you reach the texture you want (I wanted a smooth texture with some tiny pieces in it)

* In a bowl, whisk  the sugar, the milk and the salt together until all the sugar is dissolved. Stir in cream and vanilla. Add the fruit puree and mix well.

* Cover and put the bowl in the refrigerator for few hours (I left mine there for about 2-3 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 20 minutes to reach the perfect texture. (the mixture has to thickened)

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

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Sucre à la creme

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(In the 70ties)

This recipe for *Sucre a la creme* (I didn’t wanted to translate the name because it’s my dad’s recipe and he speaks french!) is a family recipe as old as the earth. My dad (My dad for me is one of the most important person in my life, I love him soooooooooooooo much!!!! He’s such an amazing man and he’s one of my role model in life) was for years and years a super bad cook (he was able to burn water, hahaha, hopefully my mom was there, hahaha!), but the only thing he was able to make perfectly is this recipe. He learned it from his grandma and teach it to me when I was young. Today he’s a better cook but he still make the greatest *sucre a la creme* I ever tasted.. even if mine is super good.. I don’t know why but his is always better!! Don’t ask me why, haha! It’s a Hoffman’s secret!

Let’s talk for a minute…

Before anyone say something.. I know it’s not the healthiest treat on Earth.. but I don’t care! It’s not like if I was eating that everyday.. I think I make some maybe once or twice a year, haha! And anyway.. don’t forget something.. we only have one life to live, have some fun in it! Never think of the calories in food, just try to eat good and fresh foods, that’s it!

The other day I read on a facebook page for moms a lot of moms complaining about getting stretch marks and some extra pounds after having kids telling others that they are like junk now. I was soooooooo mad and sad at the same time. I never loved myself more than the way I am now (even if before having Dalie I was super athletic). I know all the scars and stretch marks I have (and will have again, haha 10 weeks pregnant next Friday) are from the blessing I see each day of my life, my beautiful daughter Dalie. She’s my everything, I was put on Earth for one thing.. being a mom. And seeing my mom fighting all her cancers, I understand even more all the love a mom can have for her kids. So moms of everywhere, stop telling things like that, no need to be a supermodel to feel beautiful.

All humans beings are beautiful the way they are!! There’s tall, short, super slim, with curves, old, young, men, women..

Look at you in the mirror and smile, you are unique and beautiful!

Servings

16 medium squares

Ingredients

* 1 kg Brown sugar

* 385ml (1 can) of evaporated milk (like Carnation)

* 1 teaspoon butter (or margarine)

* 1 teaspoon vanilla extract (I used my pure Mexican vanilla)

* A pinch of salt

Directions

* In a pot, (medium heat) heat milk and brown sugar until everything is melted. Add the butter, the salt and the vanilla.

* Bring to boil (still on medium heat) when it’s boiling hard, reduce heat  and cook for about 25 minutes. Stir constantly! (This is the hard part…haha!) You’ll see the mixture will soon change color and with the time it will thicken.

* After 25 minutes, you’ll have to try to make a sugar ball to see if it’s ready. There’s one easy way to do this. Take a glass of cold water and drop one spoonful in it.. Take the mixture in the water and if it you can handle it easily and roll a perfect ball, it’s ready, otherwise, continue to cook and to stir.

* Remove from heat and stir (very hard and fast this time) for 2-3 minutes.

* In a greased pan (I always use pyrex), pour the mixture.

* Refrigerate for a few hours then cut in squares.

* Enjoy!

Choco-nana Pie

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At home, we are not big eaters of very sweet desserts, but sometime we’re making an exception, hehe!

I made this pie yesterday and we both loved it!

Servings

1 pie (about 8-10 slices)

Ingredients

CRUST

* 1 cup flour

* 1/3 cup almond powder

* 1/2 cup icing sugar

* 2 pinch of salt

* 1/4 cup butter or margarine, softened

* 1 egg, lightly beaten

*

GANACHE

* 250g chocolate, chopped

* 3/4 cup 35% cream

* 2 small VERY RIPE bananas, mashed

Directions

CRUST

* In a bowl,  mix all ingredients until dough is smooth. Wrap in plastic wrap and refrigerate at least 30 minutes. Remove from the refrigerator 5 minutes before using.

* Preheat oven to 325°F.

* On a lightly floured work plan, roll the chilled dough into a 10 inches circle. Carefully place the crust in a tart pan with removable bottom (9 in.), buttered and floured. Trim excess dough and prick the bottom evenly with fork (to prevent the dough from puffing up).

* Bake 15 minutes or until crust is lightly browned. Set aside.

GANACHE

* In a double boiler, melt chocolate, stirring.

* In a saucepan over medium heat, bring cream to a boil. Pour the hot cream over chocolate and mix. Add mashed banana, and whisk in with an hand mixer until the ganache is smooth.

* Spread the ganache into the baked crust and refrigerate at least 3 hours before eating.

* Serve and ENJOY!