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Oh ice cream, you with your chunks of cookie dough, your ribbons of chocolate running over icy vanilla hills, your valleys filled with heaps of fruit and creamed vegetables…

Wait. Did you just say “vegetables”?

That’s right! Or haven’t you heard of the new rage in dessert land?

Having made rice and mashed “potatoes” out of my low carb friend cauliflower and viewing this lovely recipe for chocolate chip muffins, I thought to myself there must be a way to get my favourite vegetable into a dessert! Then I spotted my donvier jumping up and down out of the corner of my eye and knew I had the answer.

The love of my life!

After trying to work out this recipe twice I have found that it’s somewhat difficult to get this dessert as healthy as I had wanted. Originally I wanted to leave most of the cream out and half the pureed cauliflower be the main component, unfortunately it turns out cauliflower is not as subtle a flavour as I had initially thought. The first time I made this recipe I used 1 cup of cream and even after a mishap with my vanilla extract (using way WAY too much) the ice cream was surprisingly not bad (although it still can’t hold a candle to my triple chocolate brownie supreme). The second time I cut the cream back all the way to 1/4 cup and got a reasonable amount of vanilla into the mixture. It was still edible but the cauliflower taste was definitely too much for me. I wanted to try one more idea by adding a banana to the recipe but alas I have run completely out of cream.


Of course by now you must be thinking I’m completely off my rocker. I mean cauliflower ice cream? Believe it or not I have heard of stranger and due to the fact that the idea of savory ice cream creeps me out a little I decided to go out on a limb and try to find the sweet side of cauliflower. Although I’m sure it would make a great savory ice cream now that I think about it. But like I said, no more cream, so I guess you’ll just have to settle for this “unsavory” version. You might even say it’s fiendishly good. Ha! Get it? Unsavory, fiendish? Okay I’ll stop now.

Chocolate sauce is always a must!

Sweet Cauliflower Vanilla Ice Cream

1 cup cauliflower, chopped

1 cup cream (I’d recommend not going any lower in fat than half and half)

2 egg yolks

1/2 tsp of vanilla

1/3-1/2 cup sugar (more sugar makes it sweeter [duh!])

Put cauliflower in a sauce pan and cover with water and let boil until soft or until all the water has evaporated. Whisk egg yolks into sugar in a bowl. You can use a beater but only beat just until mixed. Put cauliflower in a blender and blend until smooth. You may need to add cream to prevent it from getting stuck on the sides. Put all ingredients (egg yolk and sugar mixture, cauliflower, vanilla and cream) into a bowl and mix together. You can also use the blender to do this if you wish. Let mixture sit in fridge until cooled. Make into ice cream according to your ice cream maker’s instructions. Store in a plastic container in the freezer until ready to eat!

(Note: I did not pasteurize the egg yolks as custard and me don’t get along very well but feel free do so. I would recommend searching for instructions on google.)

Enjoy with chocolate sauce and/or marshmallows!

Does this look like a vegetable to you?


I needed a break from studying.

I needed to write something that wasn’t about what Aeneas ate for breakfast the day he went to slay Turnus or what Patroclus’ second-cousin-twice-removed’s middle name was. I needed a break from waking up at 1:00 in the morning with the worst cold imaginable. Then I remembered I had a blog.

That’s what I love about the internet. You can disappear for months on end and no one can call you up at some obscure hour wondering where you went. It also allows me to pretend I have an audience to listen to the ramblings of a some-sort-of-cook/chef-type-thing-when-I’m-not-busy-studying-which-is-like-90%-of-the-time.

So for anyone who’s out there I’m going to share with you this delicious Lime Trifle dessert recipe (sorry we ate it too quickly for there to be any pictures but it’s one of those things I’m guaranteed to make again.)

Lime and Honey Trifle Recipe

Honey sponge cake:

2 tubs cool whip (or equivilant of whipped cream)

4 eggs, seperated

1 cup sugar

4 tb cold water

2/3 cup sugar

1 tbsp honey

1 tsp baking powder

Preheat oven to 325 degrees.

Beat egg yolks and sugar together until light. Add water. Sift together flour and baking powder and add to batter. Add honey to batter as well and mix it all up! Beat egg whites in a separate bowl until stiff. Fold them into the batter. Pour everything into greased/sprayed pan and bake for approximately 25 minutes.*

Lime Curd (adapted from here.)

3 eggs

1 cup sugar

1/2 cup fresh lime juice

1/4 butter or margarine, melted

1 tbsp lime zest

In the top of a double boiler, beat eggs and sugar. Stir in lime juice, butter and lime peel. Cook over simmering water until thickened. Let cool.


Rip up cake into chunks of desired size.

Layer cool whip, cake chunks and lime curd in desired amount of layers in desired thickness.

Refrigerate and serve!

*mine took more around 18 minutes but then again my oven is known to be hot!
Alright I know that some of you are cringing at the thought of using cool whip. To be honest it’s one of my guilty pleasures. Real whip cream tastes just like whipped fat to me and while I may not mind a dollop on a pie or some sort of french dessert I certainly do not want to be eating it as a basis for this dessert. Plus cool whip tasted like biting into a low-calorie cloud of air! It’s heavenly to me but if you really want to use real whip cream, go for it.

Oh! I need to tell you all my double-boiler story! Have you ever put the wrong pot on top? Like the one that’s smaller is on the bottom and the bigger one’s on the top? No? Good, cause I’m here to tell you NEVER EVER put the smaller one on the bottom.

‘Cause it gets cemented together. Seriously we tried everything to get them apart! Ice water in the top, boiling water in the bottom, didn’t work.
What did work was a saw.
That’s right I said saw.
We now have 1/2 a double boiling.

Don’t say I didn’t warn you!

I didn’t forget you…..

Nor did I forget about these Christmas cookies I made….

January still counts as Christmas right??

Yeah, I didn’t think so. Anyways here are some very late cookies that my family liked a lot. I personally thought they were missing something…like a buttery or salty taste but nevertheless they were enjoyable.

They were adapted from Smitten Kitchen’s Homemade Oreos to include little candy-cane pieces in the filling.

Just follow the recipe but after making the filling, chew up some candy-canes in a blender and add them to the mix. I would cut down on the sugar a little in any way you can because the candy-canes add so much sweet taste.

Hope you enjoy….you still have some extra candy-canes lying around your house right?

….make chocolate bark!

So, I tried to make some truffles using a “simple” truffle recipe I found on the internet (but cannot for the life of me find again). It seemed easy enough but after (almost) boiling the cream and adding in the white chocolate I knew something was wrong. It didn’t taste bad, don’t get me wrong, but the consistency was more like melted taffy even after I froze it.

What I was trying to make was a candy-cane truffle that had melted candy-canes in the ganache and was covered with white chocolate. It was for a potluck and I thought it would be a big hit. Since the ganache didn’t work out however, I used the rest of my chocolate and candy-canes to make this wonderful chocolate bark.

I think the problem with my ganache was the ratio of cream to chocolate. In other words too much cream and not enough chocolate. I’m going to try ganache again at some point but it’s an expensive thing to mess up and difficult to adapt into something else if it does. I ended up putting some of my ganache in the center of the candy-cane bark but it didn’t really add anything to the recipe. Here’s the recipe for those interested, it’s extremely easy and you can adapt the measurements how you like.


2 cups dark/milk chocolate

2 cups white chocolate

1 cup chopped candy-canes


Melt dark/milk chocolate and spread evenly with a spatula over a wax-paper lined cookie sheet. Stick in the refrigerator until hardened.

Melt white chocolate and mix with candy-canes. Spread over hardened dark/milk chocolate and stick in the refrigerator until hardened.

Break apart and serve. Serving sizes vary. This makes approximately two 16 x 14” baking sheets worth of chocolate.