Welcome back to yet another installment of the Vegan Baking Extravaganza! In this edition, we see the product of my investing in a $20 mini-donut maker, which totally justifies my spending money on something that isn’t technically a necessity. Though once you have one, you understand that it really is something that you need. 😛
Here’s the “sprinkling station”, which only partially reveals my obsessive love of sprinkles (they didn’t all fit on the stove top…).
The completed, delicious, colourful product.
And, just for something different (and to demonstrate my undying devotion to all things chocolate), quadruple chocolate cookies:
They’re my standard triple chocolate cookie recipe, and then I coated the bottoms with melted dark chocolate using a silicon pastry brush. So easy, and adds an extra dimension of both deliciousness and structural integrity to your cookies!
Baked marzipan – basically, you just roll chunks of marzipan into balls, flatten them on a greased tray/silicon mat, and bake at 180 celsius for 10-15 minutes. Watch them fairly closely – when they brown and bubble around the edges, they’re ready. Simple, yet addictive.
Banana-banana (i.e. plain, unadulterated banana) cookies from ‘The Vegan Cookie Connoisseur’. Soft, chewy and delicious, it’s a great recipe that really emphasises the more subtle flavours of these cookies.