I made delicious birthday cake- themed scones. Everyone said they were the best scones they ever had!
They're my own recipe.

Anyone got tips? 🥺

I am mostly freestyling this desert so it’s likely gonna be subpar at best, but I need a functional butter substitute.

If you eggs, a heat source, multiple different water sources, and random ingredients, you could eventually make a decent meal, but not if you didn’t know which water source was safe.

Finally tried Nora's recipe! These turned out super gooey and soft with crispy edges. They did lose their crisp after a few hours and became more of a soft cookie but stayed very moist with perfectly melted chocolate.

Recipe - https://www.noracooks.com/vegan-chocolate-chip-cookies/

I made them a bit bigger around 55g and baked for 13 minutes. Also used chopped dark chocolate bars instead of chips.

I made this cake for my gfs birthday 🎂 I got the recipe from Banana diaries. The recipe link: https://thebananadiaries.com/vegan-brownie-peanut-butter-mousse-cake-ve/
The original recipe tops the cake with a ganache layer, but I decided against it because it was already really rich. The brownie was so chocolaty and gooey and the mousse light and fluffy. We had it with a cup of coffee and it was the perfect pairing. I would rate it a 7.5/10 the layers are a bit to thick for my liking, I would halve the brownie recipe and add crunchy salted peanut butter to the mousse so that it’s a sweet and salty combo. Nonetheless it was a big hit!!

Wrap the hot dogs with strips of puff pastry, bake at 400 F for 30'

i've stumbled upon some online vegan pastry/patisserie classes (Toni Rodriguez, Alessia Luisa, Adrian Wu, etc), and i was curious if anyone has done one of these and what you thought of the experience/the resulting bakes. i'm just interested as a hobby and probably won't have the money to try it myself for a while

450g all purpose flour (german 405), 15g vital wheat gluten, 6g diastetic malt powder, 1,5 teaspoons of salt, 1 big tablespoon of sugar, 8g instant yeast, a pinch of ground moscato, 30g of veg oil, \~275g of water, knead for 15min, rest for 20min, coil folds, rest for 1h, shape by rolling out three equal pieces rolling to rolls, rest 30min, pre-heat the cheap electro oven to 200 celsius, when heated, brush with soy cooking cream, sprinkle with sesame seeds, do the cuts with a clean razor blade kind of thing, put into oven, turn heat down to 180, bake for 25 minutes, carefully take out and let cool on a grid. Great with thinly sliced grilled smoked tofu seasoned with paprika, black olives and sweet peperocini (both thinly sliced) then thinly sliced red onions, tomato slices, seasoned wirh a pinch of salt, black pepper and oregano, shredded lettuce ans the upper half spread with good mayo. Wrap tightly, let rest at least for 20 minutes so the flavors get in touch with each other, enjoy. One whole sandwich if assembled properly should feed ab adult person for two entire meals. But if you wanna go further, feel free.

I bought vegan egg whites (made with precision fermentation) but haven’t been able to whip them to peaks and whenever I mix with water to make the egg white, it doesn’t blend well and ends up very clumpy.

Looking for tips for successful use. I contacted the company and they are very responsive but also asked a ton of questions and it makes me wonder if this product is too finicky.

Pear tart I made over the weekend. Includes the egg whites as part of the topping. Filling and topping are from a Dorie Greenspan recipe.

I am looking for a good recipe for pumpkin pancakes that does not have pumpkin pie spice. I am not a baker but I know enough that recipes like this need to be followed closely. Is it as easy as finding a recipe and omitting the spices?

Ohh I just love a cinnamon bun when it‘s starting to get cold and rainy and windy outside, it‘s just the ultimate autumn comfort food.

This was the first time for me trying a new recipe and these turned out so fluffy and melty!! The only thing I wasn’t too happy with was the vegan cream cheese alternative, as it was just a bit overpowering. Will try something different next time.

Also, I saw a pumpkin spiced version online that has pumpkin purée in the dough, so that could be a nice variation to try.

Any tipps on how to get the cream cheese frosting right? I‘ve used an almond based cream cheese here.

The webs a little messier than I hoped (we had a disturbance in the kitchen before decorating 😆) but that’s okay…it still came out pretty cool!

Charcoal cinnamon rolls with red drizzle. Happy Halloween season 👻🖤🎃

I made these October 4th which is Cinnamon Roll Day in Sweden.

They turned out great!

Kanelbullar, recipe from Lazy Cat Kitchen except I added tahini to the filling and sesame on top. Sooooooooo delicious!!!!!!

I followed the Nora Cooks recipe for chocolate cupcakes and buttercream, the moss is a crumbled up Abe's muffin that I dyed green, and the mushrooms are mini Dandies with strawberries for the caps

Copycat pillsbury sugar cookies

I got the recipe from: https://thebananadiaries.com/copycat-vegan-pillsbury-pumpkin-sugar-cookies/

I spent years avoiding any recipe that involved yeast and I decided at the beginning of the year to step out of my comfort zone and try different recipes that required yeast. This is maybe my fifth attempt at making any type of bread and my first time trying this specific recipe

https://sarahsvegankitchen.com/recipes/fluffy-dinner-rolls/

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/