This lovely and airy dark chocolate mousse comes together pretty quickly and easily. It’s also made entirely with pantry items (i.e. no eggs or cream), so it’s easy to make it vegan if you feel so inclined.
What makes this vegan coconut crème brûlée great is that it doesn’t require expensive or unusual ingredients, so you can probably make it with stuff you have in the pantry already. It also comes together super quickly IF you have a Vitamix.
Somewhat random for a baking blog, but this spiced blood orange shrub mix (drinking vinegar) is yummy and seasonal and pretty. I also don’t want to lose the recipe, so I’m posting it here for safe keeping.
A very simple and straightforward recipe for hazelnut brittle – that can be used as a crunchy filling or topping for layer cakes, or easily made into a delicious hazelnut praline.
I can definitively say, I never would have made this without prompting… That being said! It’s really easy, the ingredients are simple (with a quick run to the nearest Asian market), and it’s a nice stovetop recipe that’s served cold — good for warmer months.
As I point out in my first post about this chocolate cake base – you wouldn’t know it was vegan. And that applies to this yummy peanut butter frosting, too.
Baker on the Run 