Coconut Matcha Tea Ice Cream

I’ve been on a matcha kick lately. Traditionally introduced in Japan as part of meditation, it is an incredible source for antioxidants, detoxification, enhances mood/concentration, and boosts metabolism. Additionally, it helps fight cancer, calms the mind/relaxes the body, and is an excellent source of vitamins. I typically enjoy matcha as a warm beverage, but decided to try it as a dessert component today. Subtly sweet, this creamy treat needs nothing but your smile.

Ingredients (yield: 1 1/4 quart)

32 oz. unsweetened coconut milk

1-14 oz. can of unsweetened coconut creme

1/3 cup unsalted roasted cashews

1/4 cup + 1 Tbsp. maple syrup

2 Tbsp. unsweetened matcha powder

1/4 tsp. almond extract

5 medjool dates, pitted

Directions: 

Combine all ingredients into a blender, and blend until completely smooth.  Add to an already frozen ice cream maker, and turn on until thoroughly frozen.  Enjoy with a smile.

 

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Bolo De Laranja- Orange and Olive Oil Bundt Cake with Candied Orange

Last August after moving from Southern California to Washington State, I was eager to find some new recipes and crept into my wordpress feed to see an inspiring recipe by nutmegandwhiskey.wordpress.com

The recipe she put up called for 5 eggs; quite a challenge to make vegan.  Strapped for cash, I put this recipe aside to make later, not realizing it has been almost a year.  Yikes.  Alas, today was that day.  I am sitting beside it with the wafting aroma of orange. Having made the alterations to it that I desired, I cannot wait to take a bite. It looks absolutely incredible.  It smells even better.

This cake is a dessert that is served in Portugal.  Thank you nutmegandwhiskey for such an incredible recipe to work off of.  I enjoy reading your blog.

 

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Ginger Molasses Cookies

When I think of cookies, I think of derby.  When I think of derby, it makes me miss home and miss my league High Tide Derby. My derby name was Cookie Cut-Her.  It suited me for all the love I have of baking.  High Tide Derby was part of me, and the coaching was motivating and hard; I loved every minute.  I miss the camaraderie and the physical outlet.  I miss lacing up my skates.  I tried skating here in WA and the roads were so steep I flattened my wheels trying to slow down.

Tomorrow I look forward to meeting up with a friend at a roller rink 30 minutes from town.  It’ll bring that inner joy that reminds me of being a kid.  I don’t think I’ll ever stop roller skating, nor will I ever forget loading my league up with home-baked cookies.  Here’s a recipe for you  coach Albert & coach Eddie, and all you fine ladies.  Thanks for all the fond memories. Missing you!

COOKIE DOUGH: (yield: 18-20 cookies)

1/2 cup fresh chopped ginger

1/3 cup of organic cane sugar

2/3  cup sugar – divide. (1/3 for the recipe and 1/3 for the rolling)

6 Tbsp of  Earth Balance

1/4 cup molasses

2 tsp. of egg replacer by Ener-G

1 Tbsp. almond milk

2 cups organic unbleached all purpose flour

2 tsp. baking soda

1 tsp. ground ginger

3/4 tsp. cinnamon

1/2 tsp. nutmeg

DIRECTIONS:

In a blender or food processor, whirl fresh chopped ginger with 1/3 cup sugar until ginger is finely ground.  Set aside.  In a bowl, hand blend Earth Balance, 1/3 cup of sugar until fluffy.  In the same bowl, add ginger/sugar mixture, molasses, and egg” replacer with the bit of almond milk.  Hand blend until combined well. In a separate bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg.  Combine wet ingredients to dry.  Chill dough for one hour.  Preheat oven to 350 degrees.  Shape dough into balls about 1 inch size and coat or roll in remaining sugar.  Place the sugared balls 2-3 inches apart on a parchment lined cookie sheet. Bake at 350 for 11-12 minutes.  Allow to cool.

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Raspberry-Pear Pie with Pecan Nut Crust

One thing I love about Washington, is all the abundant seasonal local fruit.  These pears came from an organic farmer not far from my folks home.

I can barely wait to experience fall in Washington. The leaves are just beginning to change to vibrant golden hues with touches of cranberry speckles. The air is crisp in the morning, providing that need for the lightest of sweaters until the afternoon sun warms you.  So, this raspberry-pear pie sets the tone for the changes stirring about. I can barely hold back my desire to partake in frequent bowls of soup throughout the week.

Praying the cooler weather comes soon. I’m ready for fall!

PECAN NUT CRUST:

1/2 cup oats

1 cup pecans

1 cup organic all purpose flour

1/4 tsp. cinnamon

1/4 cup organic cane sugar

4 Tbsp. Earth Balance, melted

pinch of sea salt

RASPBERRY-PEAR FILLING:

3 pears peeled and sliced

1/8 cup organic cane sugar

2 Tbsp. arrowroot

1 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ginger

1 tsp. lemon peel, minced

2 cups of fresh raspberries

1/2 tsp. vanilla extract

DIRECTIONS:

For the crust: Preheat oven to 375 degrees.  Place oats and pecans into a blender or spice grinder and coarsely grind.  In a bowl, mix the pecans, oats, flour, cinnamon, sugar and salt. Melt the Earth Balance in a saucepan, then add to the mixture and fold in the earth balance. Press the crust into a pie tart pan. Bake at 375 for 7 minutes, then set aside on a cooling rack.

For the filling: Peel and slice pears and place into a mixing bowl.  Sprinkle on the sugar, arrowroot, cinnamon, nutmeg, ginger, lemon peel, and vanilla. Fold in gently to combine all of the ingredients.  Gently add the raspberries and fold until mixed with the other ingredients.  Add the pie filling to the crust and then bake at 375 for 25 minutes.

 

 

 

 

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Vanilla Vodka Frosting

DANG!!! One of my best buddies and his girlfriend made some incredible infused vanillas as a Christmas gift.  I was the honorable recipient; though I had to win it amongst a gaggle of other friends during a annual Gard Crafty Christmas.  There was no way I was going to let these go to someone else with how much baking I do.

They are absolutely awesome.  Today while baking a vegan chocolate cake for my daughter Margeux’s sixth birthday, it was drizzling outside.  It was the best thing to be able to have her as my sous chef and to be amongst the gorgeous Washington setting.

Her request?  A heart shaped vegan chocolate cake filled with chocolate custard, frosted with vanilla, and decorated with chocolate dipped strawberries.  Okay. No problem there!  I just can’t wait to bite into a slice.  One more day. One more day.

The fact that I have been able to hinder my chocolate addiction and make a bag of dark chocolate chips last a month, is pretty impressive.  Truly!

VANILLA VODKA FROSTING:

Ingredients:

2 cups of spectrum spread shortening

1 cup of coconut oil

2 Tbsp of vanilla vodka extract by Edwin & Lesha

1 pinch of sea salt

4 cups of sifted powdered sugar

Directions:

With a kitchen aid stand up blender, place the spectrum spread into bowl and place on high speed until it is whipped.  Add the coconut oil and do the same.  Add the 2 Tbsp. of vanilla vodka extract along with a pinch of sea salt. Whip again at high speed.  On low speed, add the sifted powdered sugar 1/2 cup at a time and slowly increase speed so that you don’t get a puff of powdered sugar in your face. Continue to add the powdered sugar until all of the sugar is mixed into the oil blend.  Allow to sit on counter covered until used for decorating your cake. Refrigerating it will harden the oils and make it too hard to spread.