Farewell 2010

Vegan Mexican Lasagne

Believe it or not, with all the amazing food options in Europe, Mexican food is really hard to come by. And good Mexican food is downright non-existent. Like most Europeans, the Bear has some weird genetic aversion to cilantro so Mexican isn't usually at the top of the favorites list. Tragic, I know.

But I'm feeling naughty today. And I just found this super yummy recipe for Vegan Mexican Lasagne from my girl over at PeaSoupEats.

Rave reviews all around!

Mascarpone Clouds

Made these last night as an emergency substitute for my usual tiramisu.

The most heavenly 10-minute dessert ever!

Mascarpone Clouds

1/2 cup heavy whipping cream, chilled
(lots of vegan options - I used Soya)

1 cup mascarpone cheese, softened
(can substitute soy cream cheese like Tofutti)

2 tablespoons ground espresso coffee

3-4 tablespoons sugar
(or to taste)

4-5 teaspoons brandy



Suggested Toppings:

Toasted slivered almonds

Chocolate-covered espresso beans

Vegan chocolate shavings

Blackberries or strawberries

Crushed peppermint candy


Whip the heavy cream to soft peaks in a mixing bowl.

In a separate bowl, beat the mascarpone cheese to soften. Add the ground coffee, sugar and brandy. Mix until well combined.

Fold the whipped cream into the mascarpone mixture (be careful not to overmix), cover and chill for at least 2 hours.

Serve in dessert glasses and top with something to make them look festive.

Vanilla Pecan Bourbon Balls

Vanilla. Pecan. Bourbon. These are a few of my favorite things...

I can't wait to feed these to the Bear!!!

Photo and recipe courtesy of Amy at Fragrant Vanilla Cake


Vanilla Pecan Bourbon Balls
Makes about 2 dozen

1 1/2 cups vegan pecan sandies or sugar cookie crumbs
1 1/2 cups toasted pecans
1 Tbsp pure vanilla extract
1 Tbsp maple syrup or more if needed
2 Tbsp bourbon
1 Tbsp pure vanilla extract
2 tsp maple extract

8 oz vegan white chocolate
8 oz vegan dark bittersweet chocolate
1/2 cup finely chopped pecans




In a food processor, combine cookie crumbs, pecans, vanilla and maple extracts, bourbon, and 1 Tbsp maple syrup, and process until well blended, and starting to come together like a dough (if not sticky enough add a little more maple syrup). Roll mixture into 1 1/2 inch balls, and place on a foil lined baking sheet. Place in the freezer until chilled and firm, about 1/2 hour. Melt white chocolate and dark chocolate in 2 separate bowls in the microwave using 30 second intervals, stirring in between. When chocolate is melted, dip half bourbon balls into the white chocolate, coating entire outer surface, and placing on a foil lined baking sheet. Sprinkle with chopped pecans. Repeat with dark chocolate. Place sheet in the fridge for a little while to set chocolate.