i will keep this short, as i had to make a new model to photograph and i, of course, had to eat it before the sorbet melted and now i’m having a pleasantly difficult time thinking straight due to the sugar surge in my veins.
this week’s “from another” post is from two others, the combination of which make a delightful finish to a rich, romantic dinner. to be honest, though, i really made this for myself, as K is not the biggest fan of sweets. i am, of course, but am not very creative when it comes to developing desserts, so i pulled these from my blogging bookmarks.
from hellyeahitsvegan comes a luxuriously sweet and chocolatey hot fudge cake whose simplicity is honest and authentic due to its roots in southern church luncheons and a sweet solution for families with many children. it’s probably one of my favorite after-dinner repasts (aside from texas sheet cake, which i will make soon, as i have a lot of cocoa in my pantry). the only thing i did differently is add a bit of salt to the cake bit, and this time i used some homemade coconut milk which was very low in fat to make me feel a little bit better about myself. it made little difference to the decadence of this dish, as much of the charm comes from the goopy hot fudge that is like luscious lava when hot and dense, rich pudding when eaten the following day.
to pair with the deeply southern hot fudge cake, i made max falkowitz’s peanut and cola sorbet. the flavor combination might sound strange to those who grew up anywhere but mississippi or maybe tennessee, but it is actually quite good, albeit unique. one thing, though: has anyone ever successfully made ice cream or sorbet with the ice cream attachment for a kitchenaid mixer? i have had mine for about two years and have never made anything that didn’t require an overnight freeze to get to a scoopable consistency, even after churning for an hour. if you have any tips, please let me know. at any rate, this concoction is VERY rich, but i do not recommend attempting to use an alternative to avoid buying corn syrup. karo’s viscosity is fundamental to the freezing process to prevent large ice crystals from forming, thus resulting in a creamy, velvety dessert. think of it as an ingredient used for sake of regional authenticity – much like taking a trip to a specialized market to buy rose water or fermented black beans.
as i wait for the the inevitable sugar crash, what are some of your favorite and delightfully regrettable desserts, either vegan or memorable?