maple pot de crème with bourbon cream

by Andy Baraghani ingredients FOR THE POT DE CRÈME 4 large egg yolks2 Tablespoons packed light brown sugar½ vanilla bean, split lengthwise, seeds scraped and reserved⅓ cup maple syrup¼ teaspoon salt1 ½ cups heavy cream FOR THE BOURBON CREAM ½ cup heavy cream2 teaspoons bourbon method Make the maple pot de crème: In a 2-quart... Continue Reading →

vegan blueberry-lemon scones

adapted from Serious Eats. ingredients 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting1 Tablespoon baking powder2 teaspoons sugar1/2 teaspoon (2g) kosher salt2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy6 ounces dried or fresh blueberries (1 cup; 170g)1/4 ounce lemon zest (about 1 tablespoon; 7g)8 ounces unsweetened,... Continue Reading →

meyer lemon tea cake

lightly adapted from Toni Tipton-Martin. NOTE: The recipe makes one 8-inch loaf. If using a 9-inch loaf pan, start checking the cake about 10 minutes before the stated cooking time. The recipe can also be doubled to yield a 10-inch Bundt cake. ingredients FOR THE CAKE 1 stick unsalted softened butter, plus more for greasing... Continue Reading →

blueberry tart with almond crust

lightly adapted from Bon Appétit. ingredients FOR THE CRUST 1 cup all-purpose flour ½ cup almond flour (can sub ½ cup all-purpose flour) 3 Tablespoons sugar 1 teaspoon kosher salt 2 large egg yolks ½ cup (1 stick) cold unsalted butter, cut into pieces FOR THE CUSTARD & ASSEMBLY 2 cups whole milk 1 vanilla... Continue Reading →

blueberry cream scones

lightly adapted from Bon Appétit. ingredients 1 lemon ⅓ cup sugar 2 Tablespoons turbinado or raw sugar (or more granulated sugar) 2 cups all-purpose flour, plus more for dusting 1 cup plus 2 Tbsp. old-fashioned oats 2½ teaspoons baking powder ½ teaspoon kosher salt 1⅓ cups plus 1 Tablespoon chilled heavy cream 2 Tablespoons honey... Continue Reading →

vegan shamrock shake

from It Doesn't Taste Like Chicken. ingredients FOR THE SHAKE 1 400 mL can full-fat coconut milk (1 3/4 cups), frozen in an ice cube tray 1 cup non-dairy milk (such as oat, soy, or almond) 2 - 3 Tablespoons agave nectar 1/4 teaspoon peppermint extract 1/4 teaspoon vanilla extract 8 - 10 drops vegan green food coloring OPTIONAL TOPPINGS vegan whipped cream (I made some by... Continue Reading →

chocolate avocado mousse

Combining chocolate, avocados, almond milk, maple syrup and optional matcha (green tea powder), this luscious vegan mousse will satisfy any sweet tooth. For a light and fluffy texture, serve the mousse immediately after making it. If you like, you can let it stand at room temperature or refrigerate for up to an hour after whipping... Continue Reading →

chocolate ganache tart

This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making skills and also happens to be gluten-free. (You can also swap in any nut you want, it’s versatile.) This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena. adapted from Bon Appétit. ingredients CRUST 4 Tablespoons unsalted butter, melted, plus more room temperature... Continue Reading →

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