I have made the perfect strawberry shortcake. Tall, fluffy, buttery biscuits with to die for flakey layers. Sweet, liquor soaked strawberries. Light and creamy, vanilla bean coconut whip. And did I mention it’s all vegan? Ooooh yeah 😛 !…
It’s the most wonderful time of the year! That is, it’s mango season! Specifically champagne/ataúlfo mango season. We might be able to find mangoes year round in most parts of the United States, but it’s typically the larger red and green skinned varieties which tend to be less sweet and more fibrous. Ataúlfo mangoes on the other hand are beautifully golden hued on the inside and out, they border on too sweet with the most delicate buttery flesh. I’m smitten, usually skipping whole meals just so I can stuff more mangoes into my belly. And I love that in season also means well priced, and I can often buy whole cases of them for less than $1/mango. This means I regularly find myself with some 18 ripe mangoes that need to be finished within days of each other. Challenge accepted! Again, and again, and again, at least until the season is over and I have to bide my time until next year….
If you like apples, cinnamon, and fall you have got to try these vegan apple pecan cinnamon buns. Smothered with an apple butter cream cheese icing, they are the cinnamon buns of your dreams. Soft and pillow dough that requires only three minutes of kneading? Well, they’re the cinnamon buns of my dreams too. The dough has just a single 1-hour (or less if your kitchen is warm!) rise before shaping, meaning the buns are ready for the oven in just about an hour and a half. You can have cinnamon buns in just over 2 hours! Crazy, right?…
We went apple picking a couple of weekends ago in an picturesque orchard less than an hour outside of DC. We’d been planning our trip to this orchard ever since trying freshly milled cider made of apples from this orchard at our local end of summer street fair. We watched a man churn an old fashioned cider mill and the juice pour straight into our glasses. We ended up with pure, unadulterated apple flavor, sweet with a hint of tart, and so fresh tasting. I had never enjoyed the flavor of apples as much as I did in that moment. So a month or so later when the leaves had started to turn colors and the air had developed a hint of crisp, we ventured out of the city….
Have you ever had pickled grapes? The first time I had them was in 2013 at the Paulie Gee’s in Brooklyn. They were a topping on at least one of the vegan pizzas on the menu, and while I was certainly skeptical of grapes on pizza, not to mention grapes that have been pickled, I figured, whatever I’ll try it, it’s always a good idea to expand your eating horizons. And guys they were SO good! Pickled grapes are sweet and tangy, juicy and bursting with spicy-sweet pickled flavor. Two bites into that pizza and I was glad I didn’t live in the area, or I’d be spending all my money on pizza! Though, not really, because I enjoy making my own too much ;)!
I liked the pickled grapes to the point that you’d think it would have been months not years before I got around to trying my hand at them. But, you need to take into account the fact that I don’t actually love grapes. I’m fine with them, and I’ll eat them, and I love wine–pour me some more please, but I don’t buy fresh grapes. I excuse this by telling myself grapes are essentially all sugar, but I’m pretty sure that’s a lame reason as high sugar content doesn’t stop me from eating all the mangoes I can get my hands on or from eating insane amounts of cherries in their too-short season. At least there’s a chance I’m getting some of grape’s antioxidant properties from wine? Oh well. Point is, I probably haven’t bought grapes since that time (and before), and so it quickly became out of sight out of mind….