Sep 6, 2013

Beat the heat with a slice of Ice-Cream Cake & Why I do what I do

As a child  I spent a lot of time wondering what I should do for a living. From a young age I never saw myself working in an office or being a company man. I did like to draw, that was for sure. Creativity was fun, pure and simple. It took me a long time to figure out that fun is definitely at my core. Growing up I had very few friends and thought I was an introvert. Today life is much different, I'm around lots of super people and I've learned that laughter is food to me. Unfortunately, I have a hard time clicking with someone if I can't figure out their sense of humor. Anyway, going back to making a living, when I was younger I truly believed that as an artist I would have a tough time making a living. How would I make money as a painter or by drawing sketches? I'm sure I would have thought differently if I had grown up today. Back then, no one had computers and successful animated movies were rare.

Alright, it's time for another dessert recipe. This time it's a raw fruit sweetened sauce. Oddly, I make a lot of desserts, but if you've spent time with me, you'd know that I don't crave sweets at all. I'll enjoy an ice-cream sandwich or a slice of cake, but I usually stick to savory eats.

Ginger Spice Caramel Sauce
8 medjool dates, pitted
1/4 cup raw cashews
1/2 cup water
2 tsp vanilla extract
1 tbsp coconut oil
1/4 tsp cinnamon
1 tsp fresh ginger
1/8 tsp salt (optional)

Combine all in high speed blender and blend til smooth.
A food processor will work too, but it'd be more of a chunky topping than a sauce.
The sauce will be thick and firm up a bit when refrigerated. Allow to warm up out of the fridge for ease of pouring.

As I got older pursuing romance took priority over a choosing a career. This went on for decades. During that time vegan happened, the coolest thing ever. But what to eat? Overtime the food got better and the art of it all came about. Who would have guessed that what I made in a kitchen could bring such joy.

Pictured above is a slice of petite ice-cream cake with the caramel sauce. Use it yourself on pancakes, with oatmeal, on a sundae or as a dip for fresh fruit. The ice-cream cake recipe is here. Pour it into a spring pan for a large ice-cream cake or into a baking cup (typically used for cupcakes or muffins) for a petite cake.

I opted for a modest sized dessert since both the cake and the sauce are ultra decadent and rich. I set aside some slices in 3oz portion cups for later. A portion cup fits easily in the palm of your hand, perfect for the beach or a picnic. 

As a fun question, who here can relate to this smoothie? I don't like waste, so I add a cup of water and some protein powder to the Vitamix to make use of all of the sauce still stuck to the sides of the pitcher. Ginger date protein smoothies are awesome!

Sep 2, 2013

White Chocolate Ice-cream OMG Yum Nom Nom

Chocolate or raw cacao desserts are standard crowd favorites, but just for the sake of variety here's a quick raw recipe using raw cacao butter and orange. This dessert is different than most of my first raw ones, which had to be kept frozen and then allowed to thaw since they were too hard to eat out of the freezer. This hard ice-cream is fridge stable. Since there is fresh fruit in it, keep it in the freezer if you aren't going to eat it within a couple days.

White Chocolate Orange Ice-cream
1/2 cup raw cashew
1/4 cup raw cacao butter
3 tbsp coconut sugar or 1/4 tsp powdered stevia
1 tsp vanilla extract
1 orange, peeled or 1/4 cup of fresh squeezed OJ
zest of half an orange approx 2 tsp
1/8 tsp salt (optional)

Combine all in a high speed blender and work til smooth. Pour contents into your vessels of choice and let set in freezer.

For a simpler white chocolate ice-cream, replace the OJ with water and leave out the zest. Triple the vanilla for vanilla ice-cream.

Any fresh fruit or fresh squeezed juice, whether it be kiwi, pineapple, raspberry, durian, goji, acai berry or pear, can be substituted for the OJ.

Of course if you feel that it's not dessert without chocolate, who's to stop you. Just in case you missed the post on why fair trade chocolate click here and scroll to the bottom for the fun vid and link.

Desire a little more wow factor or you happen to have a bit more time on your hands, try this one.

White Chocolate Truffle
In eight silicone mini cupcake cups, pour in the white chocolate layer using the recipe above. Place in freezer to set for at least an  hour. You can also use mini cupcake baking pan.

Remove from freezer and pour white chocolate orange layer on top. 
Set in the freezer.
Top with your favorite fruit or sauce.

Want some more fancy in your life? A quenelle will add that bit of French to your life you've always wanted.
What you'll need is two spoons and some time to practice. Alternate a spoonful of ice-cream between spoons until you achieve the desired football shape.

Plate as it's own dessert with sauce, fruit or garnish or accent another dessert like cake or crepes.

This quenelle was made with mango ice-cream.

Throw a party with your elite group of friends and wow them with your skills. The kind of party where you dust off your nice table ware, use cutlery you need to polish and break out your good set of wine glasses.

Jumping back to an older post, my friend Ioanna submitted a pic of a dessert she made using this recipe for the gluten free choc chip oatmeal cookies.

Awesome job Ioanna!