It’s been a while since I updated, but I assure you, life hasn’t stopped in any way. If anything, it’s all been a bit too “real”, hence the delay in posting. I’ve been baking a storm fairly regularly over the past few months, and now I’ve finally gotten around to editing the photo’s of the fruits of my labour. So, without further ado, I give you:
Clockwise from left: Triple chocolate cookies, peanut butter swirl cookies, and classic choc-chip cookies (an original recipe, which somehow I STILL haven’t posted here – soon, I swear!).
Banana choc-chip muffins, one of my favourite recipes from the fantastic Vegan Baking Classics. I found these fantastic silicon bug moulds at K-Mart for $5!
Caramel cookie cup – I’m quite proud of this fairly original recipe. Basically, you line muffin cups (preferably silicon) with cookie dough, and bake as normal. Once they’ve cooled, use a brush to line the insides with melted chocolate. Then use vegan condensed milk and golden syrup to make caramel – once it’s cooled, pour into cups, and put in fridge to set for 3-4 hours. Amazing.
Dark chocolate peanut butter cups (amaaaaaaazing), I used silicon muffin cups for the moulds.
Maple syrup sugar-coated cashews, in progress.
And some pumpkin chocolate chip cookies for Halloween. Stay tuned for part 4 of the Vegan Baking Extravaganza!
Welcome back! I present to you part 2 of 3 (yep, I’ve been busy!) of my weekend vegan baking extravaganza(s). Once again, everything pastry-ish is made with a combination of brown rice flour and rice bran. What can I say, I’m in love with the amazing texture it provides!
Lemon and poppyseed cookies, from the VCC (and, hey, look: it’s a decent photograph taken in decent light!);
Peppermint slice, also from the VCC;
Here’s my attempt to create my own “cookies and cream” chocolate, by melting white chocolate and stirring through crushed Oreo biscuits. They’re dinosaurs, and not very photogenic, but man they were delicious!
And finally, here’s some incriminating evidence of my intense love of sprinkles. Seriously, I fucking *love* sprinkles! *Ahem* As you can probably tell:
(Yes, there are cookies hiding under there… treat it like a magic eye image! Hint: sailboat.*)
*It’s not a sailboat.
Stay tuned for the next part of the vegan baking extravaganza!
I’ve been baking a lot lately, and branching out more. Everything you see here is vegan (of course!) and made with a combination of brown rice flour and rice bran; 100% gluten free. This post is part 1 of 2.
Caramel slice (from The Vegan Cookie Connoisseur).
“Milks’ Favourite Cookie”, also from the VCC. But I adapted it a bit, and they turned out more like cakey things, with chocolate or orange butter cream icing filling.
And finally, I think I’ve perfected my “classic” choc chip cookie recipe! Here are the results:
Watch this space, I’ll be posting the recipe for these delicious goodies in the next few days!
Also, dear readers, give me some insight; would reviews of cookbooks be a welcome addition to this site? Let me know in the comments!”