cthulhuforpresident:

Made this for my housemate for her birthday. It’s amazing…100% raw, 100% vegan, and 100% sweet as fuck.

Lemon Berry Swirl Cheesecake

Crust
1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
1 teaspoon pure vanilla

Grind the almonds into a flour in a food processor. (unfortunately our blender wasn’t capable of this so mine were still a bit chunky!!)
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 – 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12″ spring form pan.

Filling
3 cups cashews
3/4 cup + 2 tablespoons lemon juice
2/3 cup agave or other liquid sweetener (I used golden syrup)
Pinch of salt
Lemon zest (from all juiced lemons)
1 cup melted coconut oil
4 cups mixed berries

Blend all except the oil and berries.

Add half of the oil and blend again until completely smooth.
Transfer 1/2 – 2/3 cup of the mixture to a small bowl.
Add all the berries and other half of the oil back to the mixture in the blender and blend until smooth.

Pour the filling evenly over the crust.

Pour blobs of the lemon cream on top.

Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.
Chill in the fridge for at least 8 hours, or overnight.
I chucked some strawberries ontop after it had set :)

(via ilovedessert)

rinicake:

Om nom nom…

(via arubboth)

drawsaurus:

okay one of my fave things a couple of years ago was experimenting with muffin flavours and i want to get back into it? and y’all are going to have to put up with my experiments SUCK TO BE YOU. 

(legimitately though: is this a thing people are interested in?)

i wanted to make something super british so here are SPOTTED DICK MUFFINS awww yeahhh. obviously spotted dick is a pudding so these are much lighter, but the flavour is definitely there.

• grab 150g raisins, and soak them for about half an hour in a bowl full of orange squash. STOP QUESTIONING ME ALREADY.
• in a mixing bowl, sift together 225g plain flour, 1/2 tsp bicarb of soda, 2 tsp baking powder, and a pinch of salt.
• in a separate bowl, or if you’re lazy like me just do it straight in a measuring jug, stir together about 70ml vegetable oil, 150ml milk, and 150ml of some other liquid - water is fine; i used the squash i’d soaked the raisins in; or orange juice is always really nice for added citrusiness in a muffin. (my measurements of these weren’t very exact, btw. your batter, by the end, should be pretty liquidy, so you can always lessen these measurements and add more if needed.)
• stir in 110g light brown sugar (i always use costa rica cane sugar just because it has an amazing honey flavour).
• whisk in an egg. 
• grate in some orange rind.
• throw some golden syrup in there too because why the fuck not.
• mix wet ingredients into dry. don’t overmix that shit. use a metal spoon because it’s easier to scrape down the sides of the bowl. fold the raisins into the batter in the last few turns.
• spoon that shit into your muffin tins (use muffin cases or just grease the tin with oil or butter) - this makes ten perfect sized muffins.
• cook at 180C for about 20 minutes.
• when they’re still hot, drizzle more golden syrup on top of each muffin.
• wait for them too cool just a little, then PUT IN YO’ FACE.

conclusion: these were DELICIOUS and exactly what i was aiming for.

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(Source: whatahl, via ilovedessert)

in-my-mouth:

Strawberry Cheesecake

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goddessesatto:

Bailey’s Irish Cream Truffle Shots
A New St. Patrick’s Day Dessert Better than a Pot of Gold!

There is something about St. Patrick’s Day that makes everyone happy. Maybe it is the time of year- spring is just around the corner, the days are a little longer and the sun is a little higher in the sky. Perhaps it is a fact that it is a day for celebration that has no responsibility for gift giving or tremendous dinner preparation. You can have a party with corn beef, cabbage and potatoes all made in one pot, not to mention this holiday is one where people give themselves permission to imbibe just a wee bit more than usual.

Here is the perfect dessert to top off your meal - The Chocolate Goddess calls them Bailey’s Irish Cream Truffle Shots. They are chocolate cordial cups but they are filled with Bailey’s Irish Cream ganache, making them in fact the most delicious Irish Cream Truffles!

Purchase 3 boxes of chocolate cordial cups (12 per box) at your local gourmet or chocolate store or order them online. Instead of filling them with liquors, the goddess has a new and improved idea.

Here is the recipe:

Bailey’s Irish Cream Truffle Shots
36 Chocolate Cordial Cups
24 ounces of Ghiradelli® chocolate chopped very fine (I use the food processor).
2/3 cup of Heavy Cream
1/3 cup of Bailey’s Irish Cream
¼ teaspoon of Irish Cream oil (made for flavoring chocolate and very powerful). If you do not have this, 2 teaspoons of good quality vanilla will do.

Directions
In a heavy saucepan, bring the cream to just boiling, stirring frequently so no skin forms on the cream. Pour the hot cream over chopped in a medium bowl and mix until dissolved. Add Bailey’s Irish cream and oil or extract.

Let the chocolate ganache sit just until it just begins to take form and then place about 2 teaspoons in each chocolate cordial cup, mounding it a bit. I swirled the top with a chopstick to give it a piped look. Elegant and delicious, I served them at a party last weekend and there wasn’t one left.

Accompany them with Irish coffee for a real treat. You could plate 3 for each person with a dollop of whipped cream on the side. Think kindly, if you are not having or going to a party, make them for a friend to put a smile in their Irish eyes - BE Goddess!

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drawsaurus:

get

in

me

(Source: -foodporn)

thankyousirmayihaveanother:

timsutton:

WHAT

It’s a cup cake.

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in-my-mouth:

Parmesan Cheese & Shrimp Alfredo with Spaghetti Squash

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(Source: declaringshenanigans, via trollbadour)