baking up all things sweet & savory since february

Hey there! My blog's still here. Barely. So if you're not following me on Instagram or on Facebook, you're missing out on all things sweet and savory. No more recipes, just pics.

Since my last post back in February, there's been some cookies…..

 a few types of cake.….

a little candy….

breads…..

pies & pastries…..

and styled photo shoots.

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sushi rice krispie treats

THIS is sushi rice krispie treats!!! Can you handle it???

Vanilla white fondant was shaped into shrimp and dusted with edible colored powder for the Ebi…..

To create the Tamago, Sake, Maguro, & Toro, I microwaved Starbursts Fruit Chews and shaped them to mimic the actual fish & egg pieces. A little strip of black fondant finished the look of the Tamago.

For the rolls I rolled Fruit Roll-Ups inside the rice krispie treats and sour apple rope to look like asparagus. More black fondant was used for the nori.

I am a total sucker for details so it was a MUST to package them in take-away sushi containers.

raw. vegan. refined sugar free. blueberry cheesecake

RAW. VEGAN. REFINED SUGAR FREE Blueberry Cheesecake

Slightly adapted from RAMY Health

PRE-SOAK the night before in separate bowls:

2-1/3 cups raw cashews 

1 cup dates

CRUST

2 cups raw slivered almonds

1 cup pre-soaked dates (soaked from the night before)

1/2 cup unsweetened coconut

zest of 1/2 lemon

juice of 1/2 lemon

generous pinch of kosher salt ***Do this to taste. Leaving it out will result in a bland crust***

CHEESECAKE

2-1/3 cups raw cashews (soaked from the night before)

1/4 cup coconut oil

1/4 cup agave/maple syrup/honey 

***I used honey which technically is not vegan. :( ***

1 teaspoon vanilla extract

juice of 1/2 lemon

generous pinch of kosher salt ***Do this to taste. Leaving it out will result in a bland cheesecake filling***

If needed, add 1 - 2 tablespoons of almond milk ***Only add the almond milk if your mixture is not blending in your food processor.***

BLUEBERRY TOPPING

1/2 cup blueberries - fresh or frozen

1/4 cup agave/maple syrup/honey

1/4 cup coconut oil

1/4 cup blueberries - fresh or frozen for garnish

***I like to cook my blueberries with a little honey in a small saucepan until it's thick and syrup-y.***

Remember to pre-soak the cashew and dates in separate bowls overnight.

Line a 8 x 8 square pan with parchment paper. Set aside.

In a food processor, pulse all CRUST ingredients until dough-like. Press CRUST into prepared pan and flatten with hand/fingers getting into corners and sides evenly.

Carefully wipe out food processor bowl and pulse CHEESECAKE ingredients. Blend until smooth. Add almond milk if needed. Cheesecake mixture should look thick and smooth. ***Depending on your food processor, the cashews will not come out entirely smooth.***

Spread mixture out onto your prepared crust.

Wash out your food processor bowl. In your clean bowl, pulse BLUEBERRY TOPPING ingredients. This mixture will look a chunky from the coconut oil if your coconut oil is in a solid form/cold. Spread topping onto cheesecake. Wrap pan in plastic and freeze for 4 hours or overnight.

Remove from freezer, cut into squares and top with blueberries (fresh or cooked with honey).

a momofuku milk bar-like bday cake

I just LOVE the way Momofuku Milk Bar's cakes look! Super rustic but elegant in my opinion. I was totally inspired by them to make this cake - chocolate cake, peanut butter buttercream, charred marshmallows, & chocolate cookie crumbs!!!

I even went as far as making their chocolate cookie crumbs too.

The charred marshmallows were a little hard to peel away from the parchment paper, but I managed to get most of the gooey-goodness between each layer. 

Lastly, in MMB fashion, a hand-written chocolately birthday greeting…..