So I have an obsession with veganizing (is that a real word?) traditional recipes. I have gone through a few now, and they are always well-received amongst my vegan readers. Of course I love them myself, as I prefer to eat as close to vegetarian as I can, with the occasional indulgence.
For very loose definitions of “occasional”, that is.
If there is any clear division in the world it has to be between tea and coffee drinkers. The (feigned) animosity between the two groups is stronger than between any two political parties, sport teams, or neighboring countries.
I have my feet firmly planted on the dividing line. Coffee is my first love, tea my refuge. After I had to cut on my coffee consumption a couple of years ago, I still have my morning coffee, it’s a habit more than a necessity.
This spiced winter coffee is the love child of coffee and tea: coffee beans and a spice mix steeped slowly, mixed with Kahlúa and served warm topped with whipped cream. It almost felt sinful as I sipped it.
Yay, another mini-dessert!
This isn’t the first mini-dessert that I post, or the first mini-tart either. I am a little obsessed with bite-sized desserts, they look dainty, refined. But they are also a guilt-free way to have that little bit of sweet in our lives.
And I absolutely loved these. What’s not to love in these puffy mini-tarts filled with coconut and pineapples and topped with a cute meringue rosette. It’s like a bit of all our favorite things in a bite.
Tis’ the season for soup, fa lala lala la!
This is my favorite part of the year, and I wished it lasted for 11 months. It has nothing to do with carols, shiny lights or gifts. It’s all about the weather, crazy as that may sound to those living at the top and bottom of the planet. Sub 30 ºC [68 ºF] temperatures? Count me in! Eating soup without feeling like a boiled lobster? Yes, please! Baking without nearly fainting from heat exhaustion? You betcha!
I am cooking up a storm! And this beef stew with red wine made in the pressure cooker is my favorite soup to serve to my carnivorous lesser half these days. It’s all that is good and rightful with winter, and it doesn’t take hours to cook.
You take one look at these refined Kahlúa Tres Leche Shots and you know you want to dig in.
Tres leches (three-milk) cakes are a Latin favorite. A spongy cake soaked in sweet milk sauce, topped with whipped cream. It’s the kind of dessert one never says no to, whatever the consequences.
Now, imagine a bite of sweet, spongy cake, soaked in milk and Kahlúa, topped with a swirl of cream, and served in your fanciest glasses. How can your guests not love it?