Vegan Chocolate Fudge Brownies



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Vegan Chocolate Fudge Brownies

  • Servings: Makes about 12 brownies
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For the brownies:
– 1/3 cup tofu
– 1/4 cup strong coffee
– 1/2 cup canola oil
– 1/2 tsp almond extract
– 1 cup all-purpose flour
– 1 cup confectioners sugar
– 1/2 cup unsweetened cocoa powder
– 1 tbsp cornstarch
– 1/2 tsp baking powder
– 1/2 tsp salt
– 3/4 – 1 cup vegan chocolate chips

For the ganache topping:
– 1/2 cup vegan chocolate chips
– 1/3 cup soy milk
– 2 tbsp vegan butter, melted
– 1/4 cup confectioners sugar, sifted

1. Preheat oven to 350 degrees and grease an 8×8 inch square pan. Set aside.
2. To make the brownies: In a medium bowl, mash the tofu with your fork until smooth. Add in the coffee, oil, and almond extract and mix until combined. Set aside.
3. In a large bowl, sift together the flour, confectioners sugar, cocoa powder, baking soda, salt, and cornstarch. Whisk together to combine. Add the wet ingredients to the dry ingredients and mix until fully incorporated. Add in the chocolate chips and combine.
4. Pour the thick batter into your prepared greased pan and bake for 25-30 minutes or until set. Cool completely before adding any toppings.
5. To make the ganache topping: Microwave your milk for 1 minute or until very hot. Add the milk with your chocolate chips and let it sit for 2 minutes to allow the chocolate to melt. Stir to combine (micowave for another minute if needed). Add in the melted butter and stir. Allow the chocolate to cool down in the fridge for about 10 minutes. After 10 minutes, add in your confectioners sugar and combine. Pour onto your cooled brownies and enjoy!


Chocolate Ganache Tart with Raspberries


Need a fancy dessert to WOW a special someone? Well don’t fret. Luckily, this recipe is just for you! The decadent and rich chocolate ganache is paired absolutely fabulously with the fresh raspberries. Dust it off with confectioners’ sugar and your are ready to go! Happy Eating~ 🙂IMG_0831 IMG_0832 IMG_0833 IMG_0836 IMG_0837

Chocolate Ganache Tart with Raspberries

  • Servings: makes one 9 inch tart
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For the crust:

  • 1 cup all-purpose flour
  • ¼ cup Dutch-process cocoa powder
  • ¼ tsp. salt
  • ¼ cup sugar
  • 8 tbsp. unsalted butter, at room temperature
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tbsp. heavy cream

For the filling:

  • 10 oz. bittersweet chocolate, finely chopped
  • 1 1/2 cup heavy cream

To make the crust, combine the flour, cocoa powder, and salt in a small bowl. Whisk to blend. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add in the dry ingredients alternating with the cream, beginning and ending with the flour mixture. The dough will be quite soft. Transfer the dough to a piece of plastic wrap, form into a rectangle, and wrap tightly. Chill until firm, at least 1 hour and up to 2 days.

Transfer the chilled dough to a well floured work surface. Roll the dough out about 1/4 inch thick and at least 2 inches bigger than your 9 inch circle tart pan. Carefully lay the rolled dough into the tart pan and trim away any excess. Prick all over the surface of the dough with the tines of a fork. Freeze the lined tart pan until the dough is firm, about 30 minutes.

Preheat the oven to 350Ëš F. Line the crust with parchment paper and fill with baking beads, dried beans or rice. Bake until the edges are set, about 20 minutes. Remove the weights and parchment and bake 5-10 minutes more. Let cool completely, about 30 minutes.

To make the filling, place the chopped chocolate in a medium bowl. Bring the cream just to a boil. Pour over the chocolate and let sit 1-2 minutes. Whisk the chocolate mixture together until a smooth ganache forms. Pour the ganache into the tart shell in an even layer. Arrange fresh raspberries on top of the ganache. Chill until well set, at least 1 hour and up to 8 hours. Slice and serve.

Charlotte Gâteau w/ Framboise Mousse and Bavarian Cream


One of my clever inventions. A special French charlotte cake! This elegant cake contains a bottom and outer covering of ladyfingers and the charlotte is filled with raspberry mousse, along with vanilla bavarian cream. I wanted to save time by just buying store-bought lady fingers, however, I noticed how rock hard they were and the texture was almost stale. Ew. Nothing is worse than a stale-like cookie. Instead, I wanted to make this charlotte cake perfect by making my own lady fingers from scratch. So worth it though. I had about 15 cute little lady fingers left — but i didnt mind. I just either ate them as a snack with milk or made them into little cookie sandwiches filled with buttercream. YUM. IMG_0267

So this week is my sisters 20th birthday along with my lovely mother’s birthday as well. I wanted to whip up something extra special for the two very important ladies whom are significant to my life. I wanted to create something that represented elegance that reminds me of my sister. And a unity and formation of two things that represents of moms ability to hold/collect things together. So on that note, I chose this fancy charlotte cake that represents my sisters elegance, and the raspberry mousse/bavarian cream that represents my mom’s unifying ability towards the family.IMG_0272

Now what is a Charlotte? A charlotte is a trifle dessert that is also known as an ice-box cake. It is surrounded with biscuits, lady fingers, cookies, bread, or sponge cake in a lined mold such as a springform cheesecake pan. The mold can be filled with mousse, custards, or fruit puree.

The texture of the mousse and bavarian cream was similar to a pudding or a flan, but more sturdy, stiff, and collected. The raspberry flavor was not too sour and not too sweet (which was perfect) and the bavarian cream had a rich vanilla flavor to it. Next time, I will use the leftover lady fingers and add them on top of the bavarian cream before I start to fill in the raspberry mousse — so that the middle can also have a cake layer as well. Anyways. I hope you guys liked today’s post~ Happy Eating! 🙂IMG_0275

Charlotte Gâteau w/ Framboise Mousse and Bavarian Cream

  • Servings: one 8 inch springform pan
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For the Lady Fingers:

  • 4 eggs, separated
  • 2/3 cup granulated sugar
  • 14 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  1. Preheat oven to 400 degrees and line three 17 x 12 inch baking sheets with baking parchment. Fit a large pastry bag with a plain round 1/2 inch tube. On one of the baking parchment paper, draw out and trace the bottom of an 8 inch cheesecake pan with a pencil. Flip the paper around and place on a baking sheet. Set aside.
  2. Place egg whites in a bowl of an electric mixer with a fitted attachment and beat on high until soft peaks start to form. Slowly add 2 tablespoons of sugar and continue beating until a stiff peak forms. In another bowl, beat the egg yolks and the remaining white sugar. Whip for about 5 minutes or until thick and very pale in color.
  3. SIFT flour and baking powder together in a small bowl. Fold half the egg mixture to the egg yolk mixture. Fold in the flour, then the remaining egg white mixture.
  4. Transfer the mixture to the pastry bag and begin to pipe the bottom biscuit of your charlotte cake. First, pipe out the bottom of the cheesecake pan on top of your drawn parchment paper like the picture here. Bake for 10 minutes or until nicely golden brown at the top. Let it cool completely before peeling off the parchment paper. Once cooled, place on the bottom of  your cheesecake pan.
  5. For the lady fingers, pipe out 1 inch thick and 3 inch long lines onto prepared baking sheets. Sift powder sugar on top of the piped batter (optional) and bake for 8 minutes, or until the top is golden-yellow. Let it cool completely. Start to surround the inside walls of the cheesecake pan with the lady fingers (I used only 23 lady fingers to cover the inside of my cheesecake wall). Set aside and begin to prepare your filling.

For the Bavarian Cream:

  • 1 vanilla bean (I used 2 teaspoons vanilla extract)
  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered gelatin
  • 3 tablespoons milk
  • 1/4 cup sugar
  • 5 egg yolks
  • 1 1/4 cups whipped cream
  1. Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
  2. Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
  3. Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
  4. Place bowl in ice bath and stir until at room temperature.
  5. Fold in whipped cream and pour mixture into the prepared cheesecake pan. Set aside.

For the Raspberry Mousse:

  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 1/2 tsp fresh lemon juice
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup heavy whipping cream
  1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.
  2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.
  3. Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Evenly spoon over the bavarian cream. Cover and refrigerate for 1-2 hours or until set. 

Bavarian Cream Recipe from Michael Symon

Pear Frangipane Tartlets


Ah yes. Mini tartlets are back again! Sadly, I lost the bottom attachment to by 11 inch tart pan (how annoying) so I ended up making mini tartlets instead for this recipe. You are more than welcome to use a regular 11 inch circle tart pan for this recipe…I just happen to use six tartlet pans. Hopefully, I will go get another tart pan soon! Perhaps this time, I will end up buying a rectangle tart pan 😀 Anyways, this pear frangipane recipe is so rich in its toasty almond flavor with a twist of sweet pear! If y’all are up for anything fancy, then this recipe is just for you! Pear season is coming up pretty soon, so i recommend making this tart…you won’t regret it! Happy Eating~ 🙂
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Pear Frangipane Tartlets

  • Servings: 6 tartlets
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For the Pâte Sucrée Crust
1 1/4 cup all-purpose flour
2/3 cup confectioner’s sugar
1/4 tsp sea salt
8 tbsps unsalted butter
1 egg yolk
1/2 tsp vanilla extract
1 tbsp whipping cream

For the Pear Topping
4 large pears, sliced (peeling is optional)
1/4 tsp cinnamon
1/2 tsp fresh ginger, grated
1 cup water

For the Frangipane Filling
8 tbsps butter
1/2 cup confectioner’s sugar
1/3 cup flour
1/2 cup almond paste
2 tsps lemon zest, fresh
1/4 cup ground almonds
2 egg whites, beaten foamy

Make the pâte sucrée crust
Place the flour, sugar, salt and butter in a food processor and pulse until it resembles coarse crumbs. Add the egg yolk, vanilla, and whipping cream to the dry ingredients. Pulse until it resembles wet sand. Place the dough (it may be totally crumbly) onto a sheet of plastic wrap.
Using the plastic, gather the dough into a ball and press it together into a disc. Wrap with the plastic and refrigerate the dough for at least an hour. Preheat the oven to 375°F. Roll the dough out to 1/8-inch thickness on a lightly floured work surface. Press the dough into a 9-inch tart pan with a removable bottom.
Place the tart pan in the freezer for 30 minutes. Set the tart pan on a rimmed baking sheet and bake for 20 minutes, until the pastry turns golden brown. Let it cool until ready to use.

Prepared the fruit topping
Heat the water, cinnamon, and ginger together in a medium saucepan until the water boils. Reduce the heat to a simmer and add the pears. Simmer for 3-4 minutes until the fruit is soft. Remove from heat and set aside.

Make the frangipane filling
With a paddle attachment, beat the butter, confectioner’s sugar, flour, almond paste, lemon zest, and ground almonds in a mixing bowl until smooth. Stir in the egg whites.1/2 cup apple jelly or confectioner’s sugar for dusting

Assemble the tart
Preheat oven to 350°F. Set the tart pan on a rimmed baking sheet.
Spread the frangipane filling evenly over the baked crust, smoothing the top. Arrange
the fruit slices on the frangipane. Bake for 25-30 minutes until the frangipane is bubbling
and the filling is more or less set (it shouldn’t be overly jiggly).
If you want to glaze the tart, heat a 1/2 cup of apple jelly until melted, then brush the glaze over the tart. Alternatively, you can opt to dust with confectioner’s sugar when the tart has cooled or just leave the tart as is.

Adapted from Use Real Butter

Jewish Apple Bundt Cake

Who already went out for apple picking this month? Well I sure did. With soooo many apples leftover, I am absolutely stumped on what to do with them besides making apple crumbles, pies, turnovers, or even a simple topping! But then. My friend told me about the food and desserts that she had even over her Jewish holiday, Rosh Hashanah a month ago. So, as a flash back, I am sharing with you guys about this amazing Jewish apple cake that I had made last year. I still continue to make Jewish apple cakes with this same recipe every time I am overstocked with apples in the house. For those of you who absolutely love apples like I do, then this recipe is just for you. The bursting combination of apples and cinnamon is just SPOT ON. If you want, you can substitue half of the oil in this recipe with unsweetened applesauce if you wanted to cut out a bit of the fat. To make things a bit for flavorful, you are more than welcome to add about 1/4 cup to 1/2 a cup of chopped walnuts if you (or anyone else you are serving) have no allergies to nuts. Anyways. Happy eating~ 🙂


Jewish Apple Bundt Cake

  • Servings: 12
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4-5 Rome apples
2 cups sugar plus extra 1/3 cup sugar for apples
5 teaspoons cinnamon
3 cup flour
3 teaspoons baking powder
1 teaspoon salt
1 cup oil (canola or vegetable)
4 large eggs
¼ cup orange juice (no pulp)
1 tablespoon vanilla
Confectioners sugar

1. Preheat oven to 350 degrees.
2. Grease bundt pan with butter and a dusting of flour, or nonstick spray.
3. In a large bowl combine flour, sugar, baking powder and salt.
4. Make a well in the middle, and add in oil, eggs, juice and vanilla.
5. Beat all ingredients until well blended.
6. Peel and core apples and cut into thin wedges.
7. Combine apples with 1/3 cup sugar and 5 teaspoons cinnamon.
8. Spoon ⅓ batter in pan. Add ½ apple mixture, add another ⅓ batter. Follow with other half apple mixture
and last â…“ batter.
9. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool on rack.
10. Sift confectioner sugar over the cake as decoration. Or mix enough confectioners sugar with enough boiling water to make a runny glaze and drizzle over the cake. Serve.