Strawberry Balsamic Semifreddo with Pink Peppercorns and Smoked Salt

If you're looking for a new dessert to make this Valentine's Day, look no further! This layered semifreddo combines sweet, savory, salty and spicy in every bite and is a cinch to make. Dust off that ice cream machine that hasn't been used since Summer and make some strawberry balsamic sorbet. A maybe not-so-surprising combination, strawberries and balsamic pair beautifully together in salads so why not mix the two into a frozen treat? Top with fluffy whipped cream, spicy pink peppercorns and smoked sea salt and you have a layered dessert fit for the one you love most.

more valentine's day treats
Crumb Cake Walnut Brownies
Frosted Cut Out Sugar Cookies
Strawberry Chocolate Chip Pie


Homemade strawberry and balsamic sorbet layers the bottom of this frozen parfait and is topped with whipped cream, fresh strawberries, crushed pink peppercorns and smoked sea salt. An elegant dessert to serve for Valentine's Day or any special event.

Strawberry Balsamic Sorbet
parfait serves 5-6
1 lb strawberries, washed and hulled
1 cup water
1/2 cup balsamic vinegar
1/2 cup organic cane sugar

Combine all of the ingredients in a small pot and bring to a boil. Reduce the heat and simmer until the berries have broken down, 10 minutes. Transfer to a blender and blend until smooth. Strain to remove the seeds.
Chill until completely cold.
Transfer to an ice cream maker and process according to your machine's directions or until the sorbet is soft and spreadable.
Line the sides and bottom of a loaf pan with parchment and spread the sorbet in an even layer. Freeze until ready to put in the coconut cream.

Coconut Cream
1-19oz can coconut cream (not coconut milk), chilled
1 cup organic powdered sugar
1 tsp vanilla
3 strawberries, thinly sliced
coarsely ground pink peppercorns, for garnish
smoked sea salt, for garnish
1 oz bittersweet chocolate, for garnish

Scoop out the thick cream layer in the can. If you are using a 19oz chilled can of coconut cream this will be most of the can.
Combine it with the powdered sugar and vanilla and whip for 3-5 minutes until stiff.
Pour half of the cream over the sorbet, lay down the strawberries and pour the remaining whipped cream over the top. Smooth out the top and lightly sprinkle the top with pepper and salt. Freeze completely.
When ready to serve, let sit at room temperature for 5 minutes then slice with a hot knife .Garnish the slice and plate with shaved chocolate.

Gluten Free Ding Dongs for Valentines Day!

Valentine's Day means making sweet treats for people you love. These heart shaped vegan snack cakes are just what you need to win over that special someone. Gluten, soy and nut free to boot they are suitable for practically every diet out there! Nothing says love like homemade ding dongs.
While looking at this recipe you will notice only 1 teaspoon of a non-traditional ingredient, xantham gum. While the amount is small, the priority is large. Xantham gum is often seen in gluten free breads and baking along with Guar Gum. Both are used as binders and are added to ensure that your baked goods don't crumble and fall apart at the slightest touch. Adding any more than necessary can quickly result in a really gummy, almost stringy texture. Thankfully my experiment with this recipe worked great the first time and I used exactly the amount I needed to keep this cake together without compromising the texture.


more valentine's day treats
Pink Lemonade Pound Cake
Apricot & Salt Chocolate Tart
Curry Truffles
Red Velvet Cake

Moist chocolate snack cakes filled with fluffy coconut whipped cream and coated in a smooth chocolate shell.

Gluten Free Ding Dongs
8-10 ding dongs or 1-12" cake
1 3/4 cup almond milk
1/4 cup melted coconut or canola oil
2 tbl apple cider vinegar
2 tsp vanilla extract
1 1/2 cup organic cane sugar
2 cups gluten free all-purpose baking flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp xantham gum
3/4 tsp baking powder
1/2 tsp salt

Preheat the oven to 350. Line and grease a 12" rectangular baking dish.
Combine the milk, oil, vinegar and vanilla in a bowl. Add the sugar and whisk to combine.
Add the flour, cocoa powder, baking soda, xantham gum, baking powder and salt. Whisk into a smooth batter and pour into the baking dish.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once cool, stamp out hearts or circles with a cookie cutter. Pipe the middle with coconut cream then pour the chocolate glaze over the tops.

Whipped Cream
1-15oz can coconut milk, lid removed and chilled overnight or at least 6 hours
3 tbl organic powdered sugar
1 tsp vanilla extract

Scoop out the fat layer that has formed on top and combine in a bowl with the sugar and vanilla. Leave the coconut water in the can and discard.
Whip the cream for 3-5 minutes until fluffy with medium peaks.

Chocolate Glaze
10 oz semi sweet chocolate chips
2 tbl coconut oil

Combine the chips and oil and melted slowly over a water bath or 30 seconds at a time in the microwave. Once melted, pour over the snack cakes and sit at room temperature to set or chill.

Pink Lemonade Pound Cake

This pound cake is only the cutest pound cake you will ever make! Don't be afraid to change up the heart shape and color to fit other holidays or special occasions, just make sure it's a small cutter. Alternatively you can double up the recipe so the loaf is higher allowing for a larger shaped cut. Of course if you just want a lovely lemon pound cake, pour it all in a loaf pan and forget the fuss and muss.


One Year Ago Today Roasted Tomato Mac & Cheese with Garlic White Sauce

Two Years Ago Today Orange-Almond Olive Oil Coffee Cake


This moist pound cake is spiked with lemon juice, lemon zest and cute little pink hearts. A perfect gift for any valentine.

Pink Lemonade Pound Cake
1 pound cake
1 1/2 cup organic cane sugar

1 cup melted vegan butter
1/4 cup melted coconut or canola oil
zest from 2 lemons
2 tbl lemon juice
2 tsp vanilla extract
6 oz soft, silken tofu
1/4 cup water
1 tbl ener-g egg replacer
2 3/4 cups all-purpose flour
1 tbl baking powder
1 1/2 tsp salt
1/2 cup vegan sour cream
pink food coloring
small 1" heart cookie cutter

Preheat the oven to 350. Line and grease a loaf pan.
Cream together the sugar, butter and oil until light. Add the lemon zest, juice and vanilla.
In a blender, combine the tofu, water and egg replacer. Blend for 1-2 minutes until thick and creamy.
Add the tofu to the sugar mixture and blend.
Add the flour, baking powder and salt. Mix until smooth. Add the sour cream and mix.
Divide the mixture in half and color one half with pink food coloring.
Pour the pink batter into the load pan and bake for 35 minutes until a toothpick inserted in the center comes out clean.
Once the pink loaf is cool, cut into 1/2" slices and stamp out hearts.
Place the hearts tightly back to back in a new, lined and greased loaf pan. Pour the remaining batter over the top and bake for 35 minutes.

Sweetheart Cinnamon Roll Pancakes with Cream Cheese Drizzle

These cute little heart pancakes are great for any day of the week but would be perfect for that special person on Valentine's Day morning. It's pretty easy to make any shape with pancake batter, but if you have a heart cookie cutter, use it for a perfect shape! Simply spray it with oil and set it on the hot saute pan. Pour your batter inside and once the pancake is ready to flip, pull the cookie cutter off and your pancake will be shaped and firm.

One Year Ago Today Cinnamon Swirl Raisin Bread
Two Years Ago Today Tiramisu

Cinnamon and brown sugar are swirled in these incredibly fluffy vegan sweetheart pancakes and served with a sweet cream cheese glaze. What's better than a cinnamon roll for breakfast? A cinnamon roll pancake, that's what!

Sweetheart Cinnamon Roll Pancakes
serves 3
3 tbl water
1 tbl ground flax
1 cup almond milk
1 tbl melted coconut or canola oil
1 cup all-purpose flour
1 tbl organic light brown sugar
2 tsp baking powder
1/2 tsp salt
canola spray
brown sugar drizzle

Combine the water and flax in a small blender and blend for 3 minutes until thick and frothy.
In a medium bowl, combine the flax, almond milk and oil. Stir to combine. Add the flour, brown sugar, baking powder and salt. Whisk to combine into a smooth batter.
Over medium heat, spray a large non-stick saute pan with canola spray and spoon pancake batter onto the pan into heart shapes or simple circles.
Use a squeeze bottle or spoon to drizzle the brown sugar mixture into the center and around the pancakes, making sure to not touch the border.
Once the pancakes have bubbled on the sides and are golden brown on the bottom, quickly flip the pancake and continue to cook for 2 minutes more.
Serve with more brown sugar drizzle and cream cheese glaze.

Brown Sugar Drizzle
1/2 cup organic light brown sugar
1/4 cup vegan butter
2 tsp cinnmon

Combine all of the ingredients in a small pot and stir to combine. Cook over low heat until the sugar has dissolved but do not bring to a boil.
Transfer to a squeeze bottle or set aside until ready to use.

Cream Cheese Glaze
1 cup organic powdered sugar
1/4 cup vegan cream cheese, room temperature
2 tbl almond milk
1/2 tsp vanilla extract

Combine all of the ingredients and whisk into a smooth glaze. Add more almond milk if necessary to thin out the glaze to your desired consistency.