hi, sister three here! i’ve become more interested in the vegetarian/vegan lifestyle and when i realized that that i had cashews, i immediately turned to chocolatecoveredkatie.com. they have so many nut-based desserts and i’ve always wondered if they’d work and wow, it works! i didn’t even soak the cashews for 8 hours, i only soaked them for three (i was impatient) and it was perfect. i had to let the “cheesecake” rest for a bit while i was blending it because the mixture kept on heating up. i also had to freeze the cheesecake for half an hour or so to firm it up without giving it too many ice crystals. for those wondering about the cashews, trust me you won’t even taste them! i don’t think that this cheesecake can fool someone into thinking that it’s a New York cheesecake, but it’s so delicious that they won’t notice. you can make a graham cracker crust with vegan butter (i think), or use the crust offered in chocolatecoveredkatie’s post. i really hope that you decide to make this considering you probably have every ingredient needed (besides maybe cashews) and enjoy it as much as i do!
here is the link to the recipe!
I made this cake for no reason other than I find baking therapeutic, I’m sick, and I feel kind of depressed. Miss you two !
I made this yogurt cake for my birthday this past Saturday. Try the recipe here. Very easy to make and delicious. I substituted the Olive Oil with Vegetable Oil because I ran out, and added a little bit of rosewater out of personal preference. Wish you could be here to enjoy it with me sisters.
Yum yum yum! This classic topping is even more delicious, and not at hard at all to make at home! I also made strawberry and lemon whipped cream.
You will need-
Heavy Whipping Cream
Strawberries (only if doing strawberry whipped cream)
Lemon Zest and Juice (only if doing lemon whipped cream)
1. Take the cream, and pour in bowl.
2. Grab the mixer, and turn it to low.
3. Whip until a firm consistency.
4. Then turn it to medium, eventually to high, until whipped cream texture.
5. Add granulated sugar, then beat until very thick.
6. When it is perfection, stir in some vanilla extract.
Voila, you have delicious whipped cream!
Strawberry Whipped Cream
Add fresh diced strawberries, or preserves to your whipped cream.
Lemon Whipped Cream
Add lemon zest, then small amounts of lemon juice to your whipped cream!
(Do not add a lot of lemon juice. If so, you are in danger of curdling your cream.)
Yes, I am one of those frosting freaks 🙂 This recipe is very fresh, pink, and delightful!
You will need-
1. Whip butter with cream cheese until frosting-like texture.
2. Add powdered sugar, then continually whip.
3. When tart or sweet enough for you, you have a simple cream cheese frosting!
4. Then you can add what you want, but I added strawberries. You can add lemon, raspberries, or almost any kind of fruits!
5. Whip, whip, whip! Until your chosen consistency! Milk can be added if you’d like, to even out the frosting’s heavy texture.
You have an AWESOME frosting 🙂 Feel free to put it on any cakes, like vanilla, chocolate, lemon, or strawberry 🙂
Note- I am an “eyeballer” chef. I like to eyeball ingredients so not everything can be consistent.
THIS. IS. AMAZING!
Seriously, i LOVE this!
The trifle is layered between chocolate gnache and peanut butter filling (It sort of tastes like the filling in a peanut butter cup).
You will need-
Creamy Peanut Butter
Candy Bars (or just plain delicious milk chocolate)
Milk Chocolate Candy Bar Gnache
Substitue candy bar for milk chocolate if you don’t have candy bars 😀
Break up your chocolate into shards and pour a small amount of heavy cream. If wanted, add a small amount of milk too.
Microwave for about 40-45 seconds. Afterwards, stir constantly to form a smooth and silky gnache.
Peanut Butter Filling-
Whip in the peanut butter in a bowl. Add powdered sugar and melted butter. Then whip to perfection until whipped as desired. Afterwards, add granulated sugar, and self stir. If too thick for your taste, add milk.
Putting it all together!
I like to do gnache first, then peanut butter, alternating. After pouring in the gnache, put in freezer until semi-firm. Afterwards, put in the peanut butter filling. Alternate and alternate. Afterwards, put the trifle in freezer. Congrats! You have made the BEST THING EVER!
Here are some pictures from when Sister 3 came to visit Sister 1 🙂