Dessert

Review: Pure Sweets

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Pure Sweets is an organic, gluten-free, vegan, kosher bakery in Philly.  A few months ago I contacted them about doing a review and the sent me a few items to try which include one of their crisp bars –The Ladybug, a flourless cookie- The Ape, a trio of mini macaroons- The Poodle  and a bag of trail mix- The Camel. Neil and I enjoyed everything so much that we ended up placing an order for a few more goodies for ourselves and an order of mini macaroons for our babyshower.

For ourselves we ordered:

  • The Kitty: Organic citrus cardamom cookies made with organic citrus fruit. We both really loved the flavor of these cookies but unfortunately they didn’t travel so well and ended up having a strange consistency.  I blame the heat and humidity we have been having here.
  • The Kid:  Organic brown rice crisp bar topped with organic peanut butter, organic blackberry preserves from Italy and organic single-origin dark chocolate. After loving The Ladybug we had to order another crisp bar and let me tell you that this one was even better! Neil and I both wished we had ordered two because it was really hard to share (we fought over the last bite).
  • The Bat: Organic single-origin chocolate macaroons peppered with organic cayenne. This was one of my favorite macaroons.  It was chocolately with just a mild hit of spice.
  • The Sphinx:  Organic rosewater cardamom macaroons. These macaroons were really great, such an interesting flavor.  We both really liked them but after trying a number of other flavors at the shower they ddin’t end up being a favorite of ours.  Tip: Crumble and add to vanilla coconut yogurt with sliced strawberries- so good!
   
   

For the shower we ordered:

  • The Sphinx:  Organic rosewater cardamom macaroons.
  • The Elephant: Organic cashew butter macaroons with organic caramelized nuts. This was my favorite of all the macaroons that I tried.  The caramelized nuts really made this so delicious.  I plan on ordering more of these soon!
  • The Owl: Organic salted almond vanilla bean macaroons. This one was good but you can get it dipped in chocolate and I think that would have made it even better.
  • The Panda: Organic single-origin chocolate chunk macaroons. I didn’t actually get to try this one (sad face) but Neil did and he absolutely loved it!
  • The Poodle: Organic lemon lavender macaroons.(I just checked my order and this one must have been snuck in by the good people at Pure Sweets) These are my second favorite ( The Elephant being my first) of all the macaroons. The lemon and lavender is such a great combination.
Pure Sweets photo shoot at our baby shower featuring father-to-be Neil and our friend Laura
   

Other things I love about Pure Sweets:

  • They donate 5% of their profits to charity.
  • The “bonus” details that are included with their products–> example The Poodle: Bonus: immune booster, 60 calories per macaroon.
  • Their products are organic, vegan, gluten free and kosher.
  • They have an amazing and personable staff to work with.
  • I also love that they offer gift boxes and wedding and other favors.
Disclosure: I purchased the reviewed items from Pure Sweets. All opinions are honest and my own.
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If you haven’t stop over to our family blog, Naturally Family, then head over now and Meet The Family.  We have been discussing this weeks pregnancy ups and downs, our baby bucket list and my labor and deliver fears.

Weekend Wrap Up: Showers and Dates

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How is it Monday already? We had such a busy weekend that I could use another day just to sit around and do nothing!

Friday we had our midwife appointment in the morning and then headed off to our designated jobs before meeting back up for dinner at American Flatbread. After dinner we headed to Neil’s Studio 54 themed work party for a short time but ended up leaving after being evacuated from the party tent due to severe thunderstorms.  We managed to get a little bit of socializing in and a session in the photo booth but unfortunately a certain soaking wet pregnant lady did not want to stand around the safety shelter and wait for the storm to pass so we didn’t end up returning to the party and missed The Village People (yes the REAL Village People), oh well!

Saturday we woke up early and made our way down to the farmers market where we made our first stop at the juice bar, which is new this summer and is our new addiction. We decided to go with two different juices to share, the minty lemonade and the strawberry rhubarb, both of which were really delicious.  We also picked up a load of veggies for the week including garlic scapes, greens, strawberries, herbs and radishes.

After the market it was time to head home and get ready for our baby shower!

After the shower we headed home to re-open all of our gifts and get them somewhat organized in the nursery.  After that we decided to have a date night out at Babies’R’Us and dinner.

Sunday we headed out to another market which wasn’t great but we did end up seeing our juice bar friends again and this time I ordered up a Green Energy and Neil a Runners Remedy.  After the market we picked up a few groceries and headed home for lunch before walking down to the beach, where we spent most of the early afternoon.

After spending a few hours at the beach we walked home and decided to use our free passes to the ECHO Lake Aquarium and Science Center. We decided to pay the extra and visit the special Our Body exhibit that is going on until September.  Our friends raved about it and it was pretty amazing.

(Source)

After ECHO we weren’t ready to head home yet so we stopped down by the waterfront to sit and have a drink and a snack before heading home to relax on the couch and eat strawberry-rhubarb crisp.

How was your weekend?


Recipe: Maple Chocolate Blueberry Flax Brownies

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Ingredients:

  • 1/2 cup maple syrup
  • 1/4 cup NuNaturals Stevia Baking Blend (can use regular sugar)
  • 1/4 cup coconut oil, melted
  • 1/4 cup blueberry flaxmeal
  • 1t vanilla
  • 1/3 cup unsweetened vanilla almond milk
  • 1/4 cup cacao powder
  • 1.25 cups whole wheat pastry flour
  • 1/4t salt
  • 1/4 cup crushed walnuts
  • 1/2 cup mini chocolate chips

Preheat oven to 350F and prepare an 8×8 baking dish. Mix the stevia, coconut oil, flaxmeal, vanilla and almond milk together and let sit for 5 minutes. Sprinkle in the cacao powder, flour, salt and walnuts and stir until combined. Pour into the baking dish and sprinkle with mini chocolate chips. Bake for 18-23 minutes until a knife comes out clean. I prefer to serve these warm.

If you want to check out our yummy dining at A Single Pebble and Coffee Corner as well as what else we ate the past few days visit Eat. Live. Be Healthy.

Don’t forget you have until 1/31/10 at 8am to enter to win Tropical Traditions Coconut Oil.

Zeppoles

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For a really fun dessert (and super easy) I’d try Italian Donuts (Zeppoles).
This is a recipe from Giada De Laurentiis (I love to veganize her recipes however this one just happens to be vegan!)
Italian Doughnuts
Recipe courtesy Giada De Laurentiis
Prep Time:15 min
Cook Time:15 min
Level:Easy
Serves:18 doughnuts
Ingredients
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Vegetable oil, for deep-frying
Olive oil, for deep-frying
Directions
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk (dark) chocolate and 1/4 cup of whipping (soy creamer) cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

 These are also great if you serve them traditionally in a brown paper bag because they are tradtional street food in Italy and then have chocolate and raspberry dipping sauces on the side.  This is one of my favorite (fun impressive and interactive desserts to make for guest).  It’s easy and who doesn’t love a doughnut…..especially a vegan one!

 

@gomelissago is making these tonight and serving them with a lemon basil sauce! sounds great doesn’t it?

Valentines Chocolate Cheesecake

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Chocolate Cheesecake with Oreo Crust

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Cheesecake
Ingredients:

1/2 block soft tofu, drained
1/3 cup + 1T soy milk
1/4 cup sugar
2 tablespoons cocoa powder
1/2 teaspoon vanilla extract

Mixture can be prepared the night before you plan to make it. Preheat oven to 375F. Soften tofu in large mixing bowl, combining in cocoa powder, vanilla extract and sugar. Once the added ingredients are combined, gradually stir in chocolate soy milk. Make sure all ingredients are well combined.

Cookie Crust:
2 1/2 cups vegan creme-filled chocolate sandwich cookies (i.e. vegan version of Oreos)
2 tablespoon margarine
Cookie Crust:

1. Pre-heat oven to 350 degrees F.

2. Place cookies in large plastic bag and crush with rolling pin. Or crush the cookies in a food processor.

3. Transfer crumbs to medium bowl, drizzle with melted margarine, and mix with fingers until well combined. Pour crumbs into 9-inch pie plate.

4. Press crumbs evenly onto bottom and up sides of pie plate.

5. Refrigerate for 20 minutes to firm crumbs, Bake until crumbs are set, about 10 minutes. Let it cool.

6. Pour mixture into oreo crust. Place in preheated oven for 25 to 35 minutes until the top of the cheesecake appears solid. Allow cheesecake to sit in fridge for 1 to 2 hours, before serving.
This recipe for Vegan Chocolate Cheesecake serves/makes 4