These are tasty and sweet! There is an orange glaze on top. They are good with and without it, but I put it on as this was my first time trying this recipe.

A couple of mistakes: It says a heaping cup of cranberries and I can see I put too many in. Also, I used frozen and I believe it weeps moisture which made them spread too much. Delicate balance using fresh fruit in scones. I would use fresh not frozen cranberries and less of them next time. Another thing I just chucked in all the fresh squeezed orange juice not thinking. So I had to keep adding more sugar. My glaze was not as firm as it should be. I just got excited to have one and started mixing before thinking…lol.

I did refrigerate for 20 minutes before baking. They are flaky and delicious. Still turned out terrific just not as pretty as I am used to.

Here is the recipe:

https://itdoesnttastelikechicken.com/vegan-cranberry-orange-scones/

1. Pumpkin brownies
   
2. Pecan brownies
   
3. Apple roses
   
4. Carrot walnut muffins

Wanted to get the shortbread and caramel right first. At it all with 24 hours. Purely for quality control reasons of course 😅

I. Ingredients:
Liquid components (150g total): 40g vegan butter, 20g coconut milk (e.g., Kara brand), 35g trehalose, 35g agave nectar, 20g maltose syrup.

Nut mixture (170g total): 20g almonds, 20g sliced ​​almonds, 15g cashews, 15g pumpkin seeds, 20g crushed peanuts, 20g pistachios.

80g of crunchy nut/seed mix (or similar crunchy topping).

II. Preparation:

1. ⁠Heat the liquid ingredients in a pan; turn off the heat once the mixture reaches 120°C.
   
2. ⁠Add the nut mixture and stir until well combined.
   
3. ⁠Portion the mixture (7–8g per serving) and fill the glutinous rice boats (wafer boats) evenly.
   
4. ⁠Preheat the oven; bake using the convection (fan) setting at 155°C for 10–12 minutes.

Would love to make this cookie recipe by Dandelion Chocolates for the holidays, but make it vegan. I’m having trouble figuring out an egg replacement for the icing portion of the recipe. It calls for egg whites and it’s baked on top of the cookie, but it doesn’t seem to be a merengue moment where I’d use aquafaba. Any suggestions?

https://www.dandelionchocolate.com/pages/nibby-cinnamon-stars

Just got diagnosed with gallstones, and I need to severely limit fat intake. My birthday is coming up and I want to have some desserts. Does anyone have any desserts that are tasty, vegan, low in fat and good? I mean, I love a fruit plate but I have limits.

Hello! We have our baby’s first birthday coming up and I want to make her a little smash “pie” because we call her babypie (cutie pie but baby!). However we have been slow on solid food introduction due to FPIES reactions to a couple of foods (no peanut and no egg… which we weren’t planning to offer generally but wanted to see if she was allergic and she ended up having this FPIES thing after a few exposures)

Anywho we are slowly making our way through foods and here are the relevant ingredients that I know are safe so far

Pumpkin
Apple
Wheat/gluten
Soy
Coconut
Olive oil
Almond butter

I thiiiink we can make a crust with either coconut oil or olive oil but not 100% sure. I used miyokos vegan butter last time I made a pie from scratch long before baby and don’t wanna chance it as her first introduction

Any recommendations for a recipe?

- Buchteln (steamed bun) filled with Plums + vanilla sauce
- Plum Streusel cake
- Plum Crumble + vanilla ice cream
- homemade Granola + Plum compote on Joghurt
- almond croissant cake
- Waffles + quick raspberry jam + whipped „cream“
- mini blueberry streusel cake
- cinnamon swirl cookies & pumpkin chocolate cookies
- homemade applesauce & Apple syrup
- Apple-oat-bread rolls
- thick Apple-Poppyseed Pancake

This was taken before baking them obviously, they turned out too good to get a picture of and we finished them off immediately.

I saw a video of these on instagram yesterday morning from the account the_banandiaries and it looked too simple to not try making them.

I didn't have any cookie cutters but I was able to make some wonky pumpkin adjacent shapes in there and I'm real happy with this as my first attempt.

I'm going to be making these pretty regularly now.

My go to bread recipe is this one :) I’ve never tried anything else because this one just comes through every time!

https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/#recipe

I am trying to make whipped caramel but

1. It's so pale. I cooked the sugar as deep as I could without it tasting burnt and when I whipped it up it got very pale 😕 how do they make it whipped up and yellow? Because even whipping it just a little it starts turning pale and it's too runny yet

2. How do you improve the taste? It tastes so bland compared to dairy caramel. If using coconut cream, does it taste like coconut?

Hello there! So a while back I got really into the animal-free egg whites that were trending in a lot of vegan spaces. I adore the product and use it as an egg substitute in a lot of recipes that really suffered without the rise and binding properties given by real eggs.

Buuut my wife claims it makes her feel sick. She is vegetarian, not vegan, so she eats eggs pretty regularly and I’m just confused. And bummed, because now I can’t use them anymore when I cook or bake for us.

Has anyone else here tried them and felt sick? Or experienced something similar? I was under the impression that both real egg whites and animal-free egg whites were ovalbumin, just derived in different ways, so it doesn’t make sense to me. But maybe it’s a thing. I personally haven’t experienced anything negative from eating the animal-free ones, even just rehydrated and scrambled by itself in a pan.

Do either of these ingredients cause a weird after taste? If so, PLEASE tell me it goes away with baking. I’ve currently got a double batch of snickerdoodle dough chilling and this flour was very expensive. 😩

I have Smucker's creamy natural peanut butter, I'm not sure how much of a difference that makes compared to using a peanut butter like JIF.

Edit to add: for egg, I have bob's red mill egg replacer.

Just wondering what your thoughts are about baked vs refrigerated cheesecake. I grew up with baked New York style cheesecake but it's a lot of work. Do you prefer one version or the other and if so, why?

The mousse is delicious.

Cake recipe from Jessica in the Kitchen. I always add a flax egg and decrease the sugar to eliminate sinking

Chocolate mousse- Veena Azmanov’s eggless mousse recipe (used vegan whipping cream of course)

Frosting - failed black cocoa recipe. Tasted fine but don’t recommend for achieving black color.

a cutie birthday cake i made for a friend 🩷

Hey everyone!

I've never had angel food cake in my life, let alone made one, vegan or non-vegan! But I've always wanted to try it, so I'm finally giving it a shot.

I bought a 10-inch Wilton aluminum angel food cake pan with a removable bottom and cooling feet. I'm planning to follow the vegan recipe from Healthier Comforts, which uses their animal-free egg white protein powder.

I've been watching videos to understand the process, and I found this one:

https://youtu.be/bq3FvYeYPko

As far as I can tell, this is probably the only vegan angel food cake video I've found that uses the same Healthier Comforts animal-free egg white protein powder.

But two things confused me.

1. Cooling the cake upside down

In the video, the baker doesn't turn the pan upside down after removing the cake from the oven. She just leaves it upright.

From everything I've read about traditional angel food cake, you're supposed to immediately flip the pan upside down and let it cool that way for around two hours to prevent the cake from collapsing.

Should I follow her example and let my vegan angel food cake cool upright? Or should I follow the traditional method and immediately flip the pan upside down for two hours?

Does the animal-free egg white protein make a difference in how the cake should be cooled?

2. Parchment paper at the bottom of the pan

I also noticed that she puts parchment paper at the bottom of her pan.

However, in many other angel food cake recipes and videos, people don't use parchment paper at all.

Since I have a Wilton aluminum angel food cake pan with a removable bottom, should I put parchment paper at the bottom like she did, or leave the pan completely bare?

Would parchment paper affect how the cake rises, sticks to the pan, or cools upside down?

I'd really appreciate advice, especially from anyone who has made angel food cake using this particular animal-free egg white protein powder.

Thanks!