Happy Sunday and welcome to a new series I’m starting around these parts! I wanted to do an additional quick post on Sundays, with a quick tip for baking that is (most likely) a time saver or patience saver or a savory/everyday recipe that I make often, but haven’t shared on the blog yet. Today’s tip is a simple, but helpful one that I’ve found saves me headaches when I’m trying to easily chop chocolate for cookies or any other baking recipe. Also, this tip works like a dream if your chocolate has been sitting in the cabinet for a while (who are you, why aren’t you eating your chocolate?!) and has gotten harder than usual.
One of the best ways I’ve found to making chopping chocolate even easier to to warm it up slightly! I usually place my squares of chocolate on a plate or bowl and microwave it for just a few seconds, maybe 5-10 seconds at the most. I’ve also placed it in a bowl and set it next to the oven for a few minutes, if I’m preheating it for baking or have a burner on to cook something else at the same time. Heating your chocolate up just slightly makes chopping easier, since you aren’t trying to hack through chunks of hard chocolate, risking it flying all over the place or resulting in uneven pieces. Take my advice though, don’t stick it in the microwave and walk away, because you will end up with half melted chocolate and nothing to mix into your chocolate chip cookie dough.
And that’s it! Short, sweet and to the point. I hope this helps you just a little, even if you are just whipping up a batch of red wine truffles for your momma or a loaf of boozy banana bread for yourself. Happy baking!
If you are looking for an easy vegan egg substitute, this basic cornstarch and water egg replacement works in almost any vegan dessert!
Today is short and sweet, because cornstarch + water egg substitute is one of the most basic and easy vegan egg replacers around, but I always seem to forget about it! In light of making batch upon batch of cookies over the holiday season, I realized that a few recipes I was testing out weren’t coming out quite right, and I wasn’t sure why. I adjusted the oil, added more flour, tweaked the baking time and still, things just kept coming out really…meh. (more…)
Wondering how to make vegan cookies that are perfectly chewy and crunchy? These 4 tips will guarantee perfect vegan cookie success!
When I first embarked on my journey through vegan baking, one of the things I knew I had to nail quickly was how to make vegan cookies. It’s the one thing my mom always requests when I ask what she wants me to bake and bring her (hi mom!) and it’s the one dessert I grew up on, day in and day out. One of the most vivid memories I have growing up is holding a fresh cookie in my hand, marking many significant times in my life. Growing up, my friends and I purchased warm chocolate chip cookies after high school, eating them as fast as we could before marching band practice. When I was in college I often made cookies for my roommates (or let’s be honest, boys) and spent the weekends dreaming about the full size kitchen back home where I could bake any and everything I could ever want. Cookies have even marked time up (more…)
Wondering how in the world you can get that perfect browning on your vegan baked goods? Vegan egg wash substitutes to the rescue!
Vegan baking basics are BACK! It’s been a while since I’ve done one of these posts, but I’ve found they are super helpful for just navigating and figuring out how to do vegan baking best.
I’ve covered everything from baking with dates to the wonders of cashews and the process of converting a non-vegan recipe to a vegan recipe. I’m here to help you out!
What is Egg Wash?
Now onto the business at hand, vegan egg wash substitutes! For a long time, while I was navigating the waters of vegan baking, I just kind of forgot about/left out the whole egg wash things on a lot of baked goods.
Typically, egg wash is (more…)
Figuring out when to use baking soda vs baking powder can be tricky. Here’s everything you need to know about these leavening agents, and when to use them.
It’s been a while since I’ve added a new Vegan Baking Basics post and I’ve been wanting to add this one for quite some time! Not only do I love the baking part of this whole blogging thing, but figuring out how recipes work is another one of my favorite things out of the whole process. Ever since I started watching Good Eats with my dad, I’ve been a lot more interested in not only developing my own recipes, but also finding out how they actually work.
Let’s face it, regular baking can be finicky, but vegan baking is even more of a harder nut to crack. One of the main problems I’ve run into with vegan baking is the leavener, or the ingredient that makes your cookies/cakes/muffins rise and get fluffy, rather than a flat, sad pancake that no one wants to eat. Two of the most commonly used leaveners in recipes are baking soda and baking powder. But what actually is the difference between baking soda vs baking powder?
If you are looking for the best and easiest way to make coconut oil vegan puff pastry, this is it! Ready for desserts, vegan crossaints and everything in between.
This week must be ‘how to’ week, since we started it off with how to make a flax egg, and now we’re moving onto vegan puff pastry!
I’ve done a few of these ‘how to’ posts in the past, one was on making the best cashew cream frosting and the other was all about that amazing vegan chickpea meringue that has been floating around the internet. I’ve had vegan puff pastry on the mind for a while, (more…)