May 9, 2020
The Vegan Gastronomy Culinary Academy has updated their informative vegan macaron Master Class on Youtube, incorporating their vegan egg white mix, Gerbet. Gerbet, a proprietary powder mixture of plant protein, fiber and gums, was created specifically for vegan macaron making. Having had a recent macaron fail with aquafaba, I really Read more…
May 4, 2020
Except for the whole ‘eat the orange’ part, this is the same recipe for candying ginger. And like the ginger, the by-product of candying the orange peel is this gorgeous orange simple syrup. When I open my Bed & Breakfast, I am going have all of these syrup on hand Read more…
I always celebrate Star Wars Day, May the 4th, in my classroom. Since my classroom is locked up, we would have to celebrate it remotely! So I laid out my garb–my Leia hoody and the pillow case skirt I made in the 90’s when the original trilogy was released in Read more…
May 1, 2020
This Angel Food Cake trial below is over 10 years old, but ranks #5 of my most popular posts to date! Since there are so many who still look at it, I feel I owe another, and perhaps better, attempt… Yes, vegan Angel Food Cake has been a quest of Read more…
April 29, 2020
In my quest to use the underutilized flours in my pantry, this is Part 2 in Where Have All the Flours Gone? Today’s trial: Millet Flour, a gluten-free grain that is light and buttery… which may already improve upon the look of cookie as compared to Part 1 (Banana Flour). Read more…
April 28, 2020
You ever have nubs of ginger lying around? I do sometimes. So turn it into candy! Making candied ginger means you also get a delicious ginger syrup as a bonus. It’s easy peasy too, though you’ll need to use a candy thermometer. Let’s do this. 1 cup fresh ginger, peeled Read more…
April 24, 2020
I don’t know why I bought Banana Flour one day so long ago… but there it sits in my pantry neglected. So I am going to try it, and other flours, out in chocolate chips cookies, a sure fire way for me to easily turn it over if the results Read more…
April 20, 2020
420 just brings brownies to my mind! So I threw together a version of this recipe based on what I had laying around. Some changes in random order: I used chocolate oat milk instead of almond milk. I used 60 grams regular cocoa and 24 grams black cocoa. I used Read more…
April 18, 2020
I guess making bread is officially a quarantine thing. And how wonderful is that! I am certainly enjoying my foray into bread making–and learning a lot about manipulating dough, something that helped this loaf be a big success. And this recipe is pretty easy. Check out the first rise… 👀 Read more…
April 17, 2020
A big bummer that the French macarons I attempted to make, a two-day process, were a big fail. 😢 So I made a batch of cupcakes to adorn them with my failure… and ordered some ingredients for my next attempt. Stay tuned! The extra Italian meringue would be piped into Read more…
April 8, 2020
Today in my quest of food efficiency, the speckled bananas getting sweeter and sweeter in my fruit bowl would be mashed and turned to banana bread. I make banana bread a lot, because the ripeness I most enjoy eating bananas is within a very short window. I like them starchy, Read more…
April 6, 2020
Because I don’t want to go to the grocery store these days, I am trying more bread making. This focaccia from Miyoko’s Homemade Vegan Pantry is really easy. But you have to wait to let the yeast do its thing. I let this pile of dough rise for 24 hours, Read more…
April 4, 2020
Nostalgic eats are a huge motivator for my baking conquests. Having been vegan for so very long, I am retroactively fulfilling all of the collected cravings from all those vegan years. Because back in the day I didn’t have the skills, the ingredients, the guides… I want to acknowledge the Read more…
I promise I won’t go on and on about how I used to love these when I was a kid, and blah blah blah. Just understand that I do not embark upon such involved recipes for any other reason. But these nostalgic treats are one I’ve wanted to try for Read more…
March 31, 2020
I was happy to stumble upon a new vegan chocolate chip cookie recipe when I realized I had no more sweet bites to eat, in between all my other eating. You see, they’ve got tahini in ’em! And I just happen to have a little less than 1/3 cup of Read more…
March 26, 2020
I decided to make a loaf of bread late last night–because why the heck not? Now that mornings are basically this: I used this recipe… but I definitely didn’t allow it to prove enough. These dough balls should have been oozing out of the pan. But it’d be a mini-loaf. Read more…
March 23, 2020
A long time ago when the Earth was green, I tried to veganize one of my most favorite childhood snacks… The Scooter Pie. Oh but I was so much older then, I’m younger than that now, to quote my favorite Dylan song. And I really got a handle on making Read more…
March 21, 2020
So when I make marshmallow, I go hard. Because a batch makes a ton–and it better given how labor intensive it is–I had three simultaneous sweet treats going on at once. Marshmallow for my scooter pies (forthcoming as I’ve yet to coat them in chocolate), marshmallow for my s’mores cupcake, Read more…
With some cookie butter in the pantry and a big batch of homemade marshmallow to use, it had to be s’mores again. Okay—blanket statement: marshmallow treats are my absolute favorite–in general, in childhood, now, later. But this cookie butter from Biscoff, my favorite garnish for s’more cupcakes, is also dream. Read more…
March 16, 2020
Growing up, St. Patrick’s Day was another reason to celebrate with a bakery cake. My mother dressed me and my siblings up celebrate our Irish heritage with dorkish results. Here is me and my brother dressed to the nines one such St. Patrick’s Day. Today I still like to honor Read more…
March 15, 2020
I can’t stand when things are in my pantry too long. That space is valuable! So while I look forward to another wacky jam-packed week, I make food for it–nutrient-dense food to provide longer term sustenance and more healthful ingredients. Because now’s the time to try to be/stay healthy. So Read more…
March 9, 2020
I can’t stop making chocolate chip cookies. I think because every time I make them, they’re different. My theory is that I am harnessing the rich and varied content of my heart and soul, subtly imparting their variables upon the recipe. So here are a couple of renditions. I know Read more…
March 8, 2020
Citrus cakes are great for winter birthdays. For one, citrus is in season and it’s so very delicious in its prime time. For two, the fresh zesty taste brings to mind warmer days of sunshine, the ones on the horizon. So it’d be another orange cake for another special winter Read more…
February 14, 2020
Happy Love Day! And with it, one of my favorite forms of affection: cupcakes. Little ones for my students and a few big ones for my work loves. Here are the day’s red ❤️ highlights. Cupcakes just out of the oven are magical. Like a starry night This buttercream was Read more…
February 9, 2020
That carton of orange juice made for a delicious citrus bundt for my brother’s birthday cake! And it was Vegan Richa‘s recipe (again!) that made it happen. I have some personal rules for baking that I don’t stray from: always real vanilla and never any other flavor extracts. With some Read more…
February 1, 2020
February brings a couple of special birthday baking endeavors… and I aim to please. Though a molten lava cake wouldn’t be my first choice of a cake, I am excited by a cake I have never attempted before. And it was the birthday girl’s request. But first, a low stakes Read more…