This grapefruit snack cake is so tender and delicious! Made with greek yogurt, fresh grapefruit zest and a drizzly glaze, it’s the perfect afternoon snack, dinnertime dessert or teatime treat. I’ve got a Valentine’s treat for you today! This super easy snack cake is made with fresh grapefruit zest and a zingy grapefruit glaze. It’s […]
This grapefruit snack cake is so tender and delicious! Made with greek yogurt, fresh grapefruit zest and a drizzly glaze, it’s the perfect afternoon snack, dinnertime dessert or teatime treat.
I’ve got a Valentine’s treat for you today!
This super easy snack cake is made with fresh grapefruit zest and a zingy grapefruit glaze. It’s a lovely little afternoon snack or even a fun little breakfast.
We call it snack cake for a reason, after all. Have it whenever you need a snack!
To me, snack cakes reference a cake that is baked in a square pan, doesn’t have frosting but might have a glaze and often is fruity in nature. Think apple! Lemon! Orange!
And now… grapefruit.
Citrus season forever, please.
I have loved grapefruit for as long as I can remember. Which is odd, since it can be so tangy and sour. But my dad LOVED grapefruit and ate it often when I was a kid. So I’ve always enjoyed eating it.
In fact, I practically crave it. I find it to be very thirst quenching and sometimes just the mere sight of one makes my mouth water.
Truly, I love the flavor so much. I don’t add sugar – I simply eat a grapefruit like a bowl with a serrated spoon. (One of my favorite, very underrated kitchen tools, by the way.)
So even though I don’t sprinkle sugar on my grapefruit or broil it or anything, I absolutely DO love it in dessert form. I also love it in cocktail form, but that’s neither here nor there.
Grapefruit is like lavender. Delicious and wonderful and elegant on its own, but go and add some sugar and it’s over. The flavor becomes irresistible. Any time that citrus and sugar come together, you know it’s going to be a fabulous thing.
This is one of the most tender, moist and delicious citrus cakes I have EVER had. The crumb is so perfect. The glaze is drizzled on the top and sinks into the cake in the most dreamy way.
This irresistible vegan apple crisp has warm, gooey apples and a golden oat-streusel topping! Made with simple plant-based ingredients, this comforting dessert is the perfect treat.
Looking for a delicious dessert that no one will know is plant-based? This vegan apple crisp! Crisps and crumbles are simple to make into vegan treats, and this one is an absolute flavor explosion. Juicy, caramelized apples mingle with a golden oat topping, and topped with melty vanilla ice cream, it’s truly sensational. In fact, we like this one better than our standard apple crisp!
Ingredient notes for vegan apple crisp
Crisps and crumbles work well transformed into vegan desserts: in fact, most people wouldn’t even guess this one is plant-based! Vegan butter and coconut oil work well as substitutes for butter in a crumble. Here are a few notes about the ingredients:
Vegan butter: Vegan butter works well as a substitute for butter, and there are many great brands that are easy to find in US grocery stores (we like Miyokos). If desired, you can substitute coconut oil; we recommend using refined coconut oil which has a more subtle coconut flavor than unrefined.
All purpose flour: All purpose flour is our standard, but for gluten-free you can also use almond flour with great results. Go to Gluten-Free Apple Crisp.
Old Fashioned rolled oats: Use whole rolled oats for the best crisp texture; avoid instant oats here.
Brown sugar and granulated sugar: Using a mix of sugar types adds nuance to the flavor.
Cinnamon, ginger and allspice: This mix of cozy spices brings in a warm, comforting flavor.
Cornstarch: Cornstarch helps to thicken the filling. As a substitute, try arrowroot powder.
Lemon juice and zest: Citrus accentuates the fruit flavors, like salt does for savory foods. Don’t omit the lemon if you can: it really adds to the flavor here!
Vanilla extract: Vanilla extract adds the final nuance in sweet flavor.
Sweet tart, crisp cooking apples: Tart apples are key; keep reading for our favorite apple types.
Best apples for vegan apple crisp
What’s the best type of apples to use in apple desserts like crisp and apple pie? Use firm, crisp sweet tart cooking apples. The acidity from a tart apple makes the sweet flavor pop, instead of tasty one-note. A firm texture is also helpful since the apples holds their shape when baking instead of becoming mushy.
Avoid varieties like Gala, Fuji or Red Delicious: they don’t perform well in crisps and crumbles. Here are a few of the varieties that shine in this vegan apple crisp recipe:
Pink Lady
Honeycrisp
Golden Delicious
Granny Smith
Jonathon or Jonagold
Ida Red
Make it into a vegan apple crumble
You can also make this into a vegan apple crumble recipe! Simply follow the instructions for the topping in this apple crumble recipe, which omits the oats for the classic crumble feel. Use vegan butter in place of the standard butter, and it comes together like a charm.
How to serve it
Vegan apple crisp is a great dessert for any season: while it’s often served in fall or winter, it’s great in summer too! Like most crisps, the best topping is vanilla ice cream. The contrast of rich cream against the fruit filling is sublime! It’s pretty easy to find vegan ice cream at most well-stocked grocery stores in the US. Or you can make it homemade! The best options for topping vegan apple crisp are:
This crisp tastes best the day it is baked, but it saves very well! The crisp texture holds up well over time. Here are best practices for how to store a crisp:
Keep it loosely covered at room temperature for 1 to 2 days. Keeping it loosely covered helps to maintain the crumble texture.
Refrigerate for up to 3 days. It holds up well in the fridge, and tastes even better when reheated.
Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350°F oven until bubbly.
More vegan desserts
Love eating plant-based treats? Here are a few more of our top vegan desserts to try:
This irresistible vegan apple crisp has warm, gooey apples and a golden oat-streusel topping! Made with simple plant-based ingredients, this comforting dessert is the perfect treat.
Ingredients
2 pounds sweet tart, crisp cooking apples, about 6 cups (4 large or 6 medium)
2 tablespoons lemon juice, plus 1 teaspoon lemon zest
1 tablespoon cornstarch
½ cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoonground ginger
½ teaspoon ground allspice
¾ cup all purpose flour (almond flour for gluten-free)
Make the filling: Core, peel and thinly slice the apples. In a large bowl, combine the apples with the lemon juice, lemon zest, cornstarch, granulated sugar, 1 teaspoon of the cinnamon, the ginger, and allspice in a large bowl and toss until well coated. Pour it into a 9 x 9 inch baking dish or 7 x 11 inch baking dish.
In a separate bowl, make the crumble topping: stir together the flour, oats, brown sugar, 1 teaspoon of the cinnamon, and kosher salt. Add the vanilla and stir. Cut the butter into small pieces and add it to the bowl. Use a pastry cutter or fork to mix it into the dry ingredients until fully distributed and a crumbly dough forms. It may take a while, so be patient; mix until all butter chunks are incorporated.
Evenly distribute the crumble over the top of the apples, breaking the topping into small crumbles as you add it.
Bake for 45 to 50 minutes until browned and bubbly. Cool for 1 hour. Then serve with vanilla ice cream. Stores refrigerated for 3 days or freeze up to 3 months in a sealed container. Reheat it in a 350°F oven until bubbly and the topping is crisp.
Category:Dessert
Method:Baked
Cuisine:Dessert
Diet:Vegetarian
Keywords: Vegan apple crisp, vegan apple crisp recipe
This Chocolate Oat Flour Banana Bread is moist, chocolatey and loaded with chocolate chips. If you love chocolate and banana bread, you’ll enjoy this gluten-free banana bread! Chocolate Oat Flour Banana Bread I am excited to share this Chocolate Banana…
This Chocolate Oat Flour Banana Bread is moist, chocolatey and loaded with chocolate chips. If you love chocolate and banana bread, you’ll enjoy this gluten-free banana bread! Chocolate Oat Flour Banana Bread I am excited to share this Chocolate Banana Bread with oat flour. I have been testing the recipe for a few weeks, and […]
This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!
Outrageously good is the only way to describe these vegan chocolate chip cookies! In fact, they just taste like one darn good cookie. They’re chewy with crispy edges, sweet with just the right nutty intrigue in the flavor, and studded with dark chocolate chips and a sprinkle of flaky sea salt. They are easy to make with simple ingredients: no vegan substitutes! Plus, there’s no dough refrigeration or wait time (required for cookies, to us). Try them warm out of the oven and you will absolutely melt.
Why these are the best vegan chocolate chip cookies
We think these are the best vegan chocolate chip cookies, but we wanted to make sure it wasn’t just our opinion! A few of our Instagram readers tested this recipe in their kitchens before it became public and here’s what they had to say:
“I love these cookies! They have a great chewy texture with a nice crisp edge. They came together quickly and effortlessly. To taste these, you’d never think they were vegan!” -Lexi
“Delicious! I’ve been trying to shift to a vegan diet but baked goods are one of the hardest things to substitute. These are amazing and taste just like my regular chocolate chip recipe, yum!!!! You can’t even tell there’s no butter!”-Natalie
“They were amazing! Not too sweet and tasted like a really good chocolate chip cookie. My three year old said ‘Mommy you get a prize – these are really good cookies!’ My husband approved too! The recipe was easy to follow and I was thankful it used all regular ingredients.” -Amanda
“All I can say is wow! These cookies blew me away. They are so delicious and I would never have guessed that they are vegan. I really like that they don’t call for any unusual ingredients also. The directions were very easy to follow and the recipe came together really fast. I will without a doubt make these delicious cookies again.” -Annika
“My girls LOVED them. I thought they were really great, too. They have a soft and pillowy texture, and are filled with chocolate. The salt on the top is the perfect compliment. 10/10!” -Haylea
Are you convinced? We hope so. Here’s more about the recipe and techniques!
PS A big thank you to all our recipe testers: Kaela, Natalie, Amanda, Nancy, Liz, Jennifer, Lexi, Renata, Julia, Haylea, Annika, Julie, Sarah, and Lisa! Full feedback from these testers is listed in the comments section below.
Ingredient notes
Vegan baking requires substitution of a few key ingredients that make the texture of a cookie: butter and eggs. Butter is an important fat that adds texture and makes a cookie crispy and soft. Eggs make a smooth dough and help everything come together in a cohesive way. Let us tell you: it’s tricky to make a great vegan chocolate chip cookie recipe.
We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. So, we turned to a mix of oils (neutral oil and coconut oil), and used applesauce instead of eggs to bring the dough together. After tweaking and massaging the recipe, it worked even better than expected to get that chewy yet crispy cookie texture! Here’s what you’ll need:
Neutral oil: You can use grapeseed, canola or vegetable oil; we use grapeseed.
Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Here we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it. We found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
All purpose flour, baking soda and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
Dark chocolate chips: Look for dark chocolate chips that are marked “dairy free.” We love the brand Guittard 63%.
Flaky sea salt: This is optional, but there’s nothing better than a good salty-sweet bite.
Tips for vegan chocolate chip cookies
This vegan chocolate chip cookie recipe is simple to put together with minimal equipment. The best part is that many cookie recipes require the dough to chill, but this recipe has no chilling at all. Because once you’ve made up your mind to bake them, who wants to wait hours or even overnight for chocolate chip cookies? Not us. Here are a few things to note about equipment that helps to pull these cookies together:
Use a cookie scoop. If you have a 2 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly.
Non stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake (keep reading for more).
Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature.
Add 3 to 4 chocolate chips and salt after baking. Adding chocolate chips to the top makes for that signature cookie look.
Notes on substitutes
We recommend not substituting vegan butter for the oil in this recipe. We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. In addition, every brand of vegan butter is made with different ingredients, so a recipe becomes very brand specific.
Here the mix of neutral oil and coconut oil is key to the texture. Coconut oil is important because it is solid at room temperature: do not try to substitute it! However, we had a few recipe testers that used avocado oil for the neutral oil with good results.
We do not recommend substituting liquid sweeteners for the sugar in this recipe. Sugar is important to the texture of the cookies (using maple syrup has so much moisture that they become cake-like).
Storage for vegan chocolate chip cookies
These vegan chocolate chip cookies are sublime warm from the oven, after cooling on the tray for 10 minutes and a baking rack for 10 minutes. If you can eat them this way, absolutely do it! But the cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:
Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
Store frozen for up to 3 months.
More vegan dessert recipes
These vegan chocolate chip cookies are our favorite chocolate chip cookie recipe: even though we don’t eat vegan regularly! They’re just that good. Here are a few more vegan desserts you’ll love:
Try Vegan Cookie Dough (edible and not bakeable, so it’s different than below!)
This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!
1 ¼ cup plus 2 tablespoons dark chocolate chips (we used 63% Guittard)
Flaky sea salt, optional
Instructions
Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.
In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 ¼ cups chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled.
While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 1 week or refrigerated for 3 weeks (bring to room temperature before serving).
Dive into a bowl of this creamy, dreamy edible vegan cookie dough! Made with dairy-free plant-based ingredients, it’s packed with rich chocolate chips and ready to satisfy your cravings in the tastiest way possible.
Sure, cookies are tasty. But give us cookie dough any day! That gooey, salty sweet texture mixed with the crunch of the chocolate chips is the ultimate treat. Turns out, there’s no dairy needed. Try this vegan cookie dough, absolutely dreamy using only plant-based ingredients! The flavor and texture are exactly what you (and we) crave. Mix a few ingredients together and cozy up to this bowl of vegan dessert heaven!
Ingredients for vegan cookie dough
There’s no way to spin it: vegan cookie dough is not healthy or wholesome. However, it is a craveable vegan dessert that’s absolutely worth the splurge when you’re looking for a treat. You’ll use a few simple ingredients to whip up this dairy-free goodness. Here’s what you’ll need:
All-purpose flour: Heat treat the flour for best safety (see below). For gluten-free, use almond flour.
Brown sugar: Brown sugar is key to the flavor; do not substitute granulated sugar here.
Vegan butter or refined coconut oil: Vegan butter is our pick, but coconut oil works too. We recommend refined coconut oil, since it has a more neutral coconut flavor.
Vanilla extract: Vanilla is key to the cookie dough flavor!
Kosher salt: Add another pinch of salt to balance the flavor if you’re using coconut oil.
Dairy free dark chocolate chips: Our favorite brand is Guittard 63% dark chocolate chips, which are marked dairy-free on the package.
How to make vegan cookie dough (basic steps)
Vegan cookie dough is very easy to make. All you need is a bowl and a spoon: no special equipment at all! Here are the basic steps:
Step 1: If you’re using all purpose flour, heat treat it (see the section below).
Step 2: Soften the butter in a microwave, then mix it with brown sugar with a spoon. Brown sugar is key to the robust flavor, so don’t substitute another type of sweetener.
Step 3: Mix in the flour, vanilla, salt, milk and chocolate chips! Store refrigerated or frozen rolled into balls.
Why and how to heat treat flour
Most edible cookie dough recipes recommend heat treating the flour. We know, it’s not fun to add this extra step of turning on your oven when you’re not even baking! To be honest, we often skip this step. But here’s why it’s recommended for food safety:
Flour is sold as a raw ingredient intended to be cooked, so there’s not a regulated process to remove bacteria in flour manufacturing.
To heat treat flour, spread it on a baking sheet and bake at 300°F until the temperature reaches 165°F. This should take about 5 minutes.
Cool the flour completely before using. Do not attempt to use the hot flour in cookie dough, since this affects the texture of the dough.
Remember: don’t bake it!
Don’t try baking this vegan cookie dough: it’s optimized for snacking on, not baking! For vegan chocolate chip cookies, head to our Vegan Chocolate Chip Cookies recipe.
Small serving sizes are key
The one thing we’ll say about vegan cookie dough: the serving size is fairly small. One cookie typically satisfies us, but when it comes to cookie dough it’s hard to stop eating spoonfuls. Here’s what to know about serving size:
The serving size is 1 tablespoon. That’s right! All you need is a few bites.
This recipe makes 20 servings, so cut it in half if desired. This way you won’t be temped to eat more.
Freeze rolled into balls. Or, you can freeze half the batch so you can save for later.
Storage info
Vegan cookie dough lasts well in the refrigerator, and it also works frozen as noted above. Here’s what to know about storing this treat:
Refrigerator: You can keep it up to 1 week in the refrigerator.
Freezer: This is our preferred method! Roll it into balls and place them on a cookie sheet, then freeze until solid (about 30 minutes). Transfer to a container and they last about 2 to 3 months.
Variation: add to cookie dough ice cream!
Want to make your own cookie dough ice cream with any flavor? Make this vegan cookie dough into small dollops and freeze them. Then stir them into any purchased vegan ice cream or this homemade vegan ice cream. (We love chocolate ice cream with cookie dough, so this is the best way to do it!) Follow the instructions in our homemade Cookie Dough Ice Cream.
More vegan dessert recipes
This vegan cookie dough recipe is one of our favorite plant-based treats! Here are a few more vegan desserts we love:
Dive into a bowl of this creamy, dreamy edible vegan cookie dough! Made with dairy-free plant-based ingredients, it’s packed with rich chocolate chips and ready to satisfy your cravings in the tastiest way possible.
Ingredients
1 cup white all-purpose flour (for gluten-free, use almond flour)
½ cup brown sugar (do not substitute granulated)
½ cup softened vegan butter, or melted refined coconut oil*
⅓ cup dairy free dark chocolate chips (we like Guittard 63%)
Instructions
Heat treat the all-purpose flour to prevent bacteria growth (optional): Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer).
Mix the butter and sugar: Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated.
Make the cookie dough: Mix in all the other ingredients, using as much milk as you’d like to bring it together into a thick or smoother texture. Eat immediately, or store refrigerated for 1 week or roll into balls and store frozen for 3 months. Don’t bake this cookie dough: for bake-able dough, go to our Vegan Chocolate Chip Cookies.
This New York-style cheesecake is made with a combination of cottage cheese and cream cheese, blended together for a creamy and delicious low-calorie dessert! No one will even know! Cottage Cheese Cheesecake Since cottage cheese is having a moment, why…
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These Coconut Cookies are a hybrid of coconut macaroons and a meringue cookie, but with added corn flake crumbs. Delicious and gluten-free! To-Die-For Coconut Cookies The first time I made these meringues, I nearly inhaled them right out of the oven! A…
These Coconut Cookies are a hybrid of coconut macaroons and a meringue cookie, but with added corn flake crumbs. Delicious and gluten-free! To-Die-For Coconut Cookies The first time I made these meringues, I nearly inhaled them right out of the oven! A few of my other favorite varieties of meringue cookies include Sprinkle Dipped Meringues,
We served this dessert at our wedding over three years ago, and it’s high time to share the recipe with you! Our family has been calling this recipe “chocolate mousse” for years but it’s much closer to a French recipe called pots de crème, which translates to jars of cream.
These chocolate pots de crème are luscious, creamy, rich, and decadent. They are such fun desserts to offer at a party in individual servings. A little goes a long way, and that’s why I love them. I’d rather have a small portion of incredible dessert than a large portion of so-so dessert.
This miniature dessert comes from my husband’s Great-Aunt Betty. I wonder how many times Betty has whipped up this recipe in her vibrant 97 years. My husband’s mom makes them now, and you’re almost guaranteed to find these little treats in their freezer at any given time. We were thrilled when our wedding bakery agreed to make the family recipe to serve alongside our wedding cake!
This foolproof recipe comes together quickly in the blender—no baking, no straining, no fussing. Blend it up and chill it (you can even freeze these cups for the months ahead). I hope this recipe becomes one of your family traditions, too.
Snowman Chocolate Bark is no-bake treat, perfect for the holidays made with mini marshmallows, chocolate, pretzel sticks, and sprinkles. Snowman Chocolate Bark If you need some holiday baking ideas to give as gifts that don’t require any baking, you’ll…
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This white chocolate mocha cake is cozy, rich and delicious! It’s made after your favorite coffee drink, with dark chocolate cake, coffee cream cheese frosting and white chocolate curls. It’s a show stopper! It’s christmas cake day!! This white chocolate mocha cake is an actual dream. Rich and tender chocolate cake covered in cream cheese […]
This white chocolate mocha cake is cozy, rich and delicious! It’s made after your favorite coffee drink, with dark chocolate cake, coffee cream cheese frosting and white chocolate curls. It’s a show stopper!
It’s christmas cake day!!
This white chocolate mocha cake is an actual dream. Rich and tender chocolate cake covered in cream cheese espresso frosting and white chocolate curls.
The truth is that I don’t love baking. Because I hate following directions! I especially do not love baking cakes, so I like to make cakes that are easy enough for just about anyone. A cake at holiday time is so fun because it feeds a crowd and looks pretty. It can be your festive centerpiece!
I usually like to keep my christmas cake rather “christmas-y” in flavor. Of course, this isn’t a holiday specific flavor, but it’s a super popular flavor!
It’s been years since I’ve really loved a white chocolate mocha in drink form. However, it was pretty much my gateway drug into coffee! As can be expected, given that it’s like drinking a giant dessert.
I take my mom a white chocolate mocha every single week – she loves it. She had her first one probably two years ago and thinks it is the best thing ever. That was my inspiration for this cake and I find it to be super festive and cozy.
The flavors are warm, rich and decadent.
Perfect for the season.
And the best part is that I used components of some of my other favorite cakes to bring this all together.
First, I used the base of my hot cocoa cake. This is a wonderful, rich chocolate cake. The original recipe is from Ina. The crumb is lovely!
Next, the coffee cream cheese frosting from my banana sheet cake. We all know that I’m an absolute freak over cream cheese frosting. I add a few tablespoons of instant espresso powder to that and the result is incredible. You’ll want to eat it straight out of the bowl.
Finally, white chocolate shavings! Or curls. I don’t get super fancy here. I take a white chocolate lindt bar and a vegetable peeler and go to town. It’s easy. They stick right to the frosting! As long as you use a high quality white chocolate, you’ll love it.
A little sprinkle of cocoa or espresso powder on top can finish things off. (more…)
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