Tiny kitchen. Big, plant-based flavor.
When my mother-in-law asked me what I wanted for Christas, I could think of nothing to ask for. In response to her question I simply said, “um…cookbooks?” And a cookbook is what I got. Modern Vegan Baking by Gretchen Price, to be precise. So here we are, with a review of said gifted cookbook! Curious to know whether or not this is a valuable addition to a vegan baker’s book collection? Read on!
Need a dessert that comes together in almost no time at all and disappears in mere moments? Look no further than this chocolate and toffee cracker bark! This toffee bark is a perennial holiday favorite in my husband’s family. I call it ‘disappearing toffee bark’ because of just how delicious and addicting it feels. The crack of the toffee, the crunch of the nuts, and the melt-in-your-mouth chocolate pretty much guarantee that this treat won’t last long. One bite and I am sure you will agree.
While my ultimate favorite cookie will always be a classic chocolate chip, I decided to riff on a classic today: vegan double chocolate cookies. This is the ultimate chocolate dessert for the Chocolate Lover(TM) in your life! These cookies are perfect with a chilled glass of non-dairy milk, a snuggly blanket, and your favorite book.
“It is a truth universally acknowledged that a sourdough baker of any regularity must be in want of recipes to use sourdough discard.” I’m pretty sure Jane Austen said this, right? Or, something like that. Either way, when you bake a lot of sourdough it means that you have a lot of extra starter. I have been experimenting for a while now with different recipes (like these cookies and these incredible tortillas) to use it up. Since I am a complete and utter fool for anything breakfast related, I had to come up with a biscuit recipe, and I finally have! These fluffy sourdough discard biscuits are a great way to use up leftover starter in a way that everybody loves. Name me a person that doesn’t love biscuits. Bet you can’t!
Though I did not start eating carrot cake until adulthood (blame the picky-eater-phase that lasted for nearly twenty years), I have been hearing about carrot cake for as long as I can remember. It is my mother’s favorite cake, and it was the wedding cake that…wasn’t. For years and years I was told stories of how my mother desperately wanted carrot cake, her absolute favorite, at her and my father’s wedding but that it was not an option amongst the catering hall packages. Her dream died a second time when my now-husband and I chose vanilla funfetti cake over carrot. Sorry Mom! But here I make it up to her with my own take on a vegan carrot cake with tangy buttercream.
When one dives into the world of sourdough baking and bakes with any regularity, we will inevitably wind up with jars and jars of sourdough discard. I see a lot of recipes all across the internet for what to do with the leftover starter that does not make it into beautiful, aerated loaves. More often than not, the discarded results lean savory (I’m guilty of this myself!) So for this week, I wanted to try something different. Something sweet. And when you are like me and order peanut butter by the five-pound bucket, you make oatmeal peanut butter sourdough cookies.
I had planned to wait and share a different recipe right after sharing my challah bread recipe with all of you, but I am WAY too excited to postpone these challah cinnamon rolls! They take the exact same base dough as the bread and are rolled into the perfect, pillowy soft cinnamon rolls that melt in your mouth. Honestly, this cinnamon experiment was a total whim, but my love of sweets (and carbs) won out and here we are.
It all started with a craving for some really comforting brunch food. Pancakes. Or French toast. Something I could luxuriate in over a cup (or four) of black coffee. Then a friend mentioned offhand that challah bread makes superior French toast. That was all it took. Though I had neither made challah before nor even had the inclination to make it, I set out to make the vegan challah bread that would allow me to craft the perfect French toast.
Armed with this Classic Challah recipe from King Arthur as my inspiration and guide, I set out on my quest. Would vegan challah bread live up to it’s eggy counterpart?
