Yes, that filling would be great in cupcakes. I'm not sure why the recipe calls for boiling the milk and cocoa. Maybe the cocoa powder blends in better when it's heated to boiling?That peanut butter filling. Bet that would great piped into cupcakes. I used an old bread bag to pipe it--wasn't a great idea
What's the point of heating the milk and cocoa to boiling though? That was the fussiest part of the recipe
What Did You Cook or Bake today?
- Thread starter shyvas
- Start date
That cake may not be pretty, but it's delicious! Should stop starting things so late.
I want to use that peanut butter filling in an apple cake
Making spicy seitan sausages
I want to use that peanut butter filling in an apple cake
Making spicy seitan sausages
I still have two slices of the cake in my freezer. One is for a friend, but the other one is mine, hehe. I was thinking I could make just the chocolate cake with that recipe because the flavor is so good.
I went to the senior connection monthly cooking class today. They made cheesy pasta and peas with prosciutto. I left out the prosciutto and for the cheese I used a blend of grated violife parmesan, FYH feta crumbles and nutritional yeast. It came out so good that I had to stop at the store and buy a bag of frozen peas so I can make it again lol.
I can't remember the last time I used peas! I used to make pasta with blended seasoned tofu and peas, then add lots of black salt and imitation bacon bits at serving. Or seitan ham, but I haven't made that in a long time either. I should this weekend as it's like a spring dish
I made a second batch and had it with rice. It's so amazing.
I've gotta make that. I've always gotten the shelled edamame frozen at Trader Joes, but they've been out of it for a while. Now I get the ones in shells and eat them by themselves. I could probably just leave them out, use peas insteadI made a second batch and had it with rice. It's so amazing.
I couldn't find shelled edamame so I've been using the ones in the shell and I just remove the beans myself. They are good to snack on, too.
Another batch of Miyokos Better Buffalo cheese--which to me is nothing like mozzerella, but more a firmer cream cheese.
and crumpets--i hope! Seems the yeast didn't bubble, but since it's a small recipe I went ahead with it, and it's kinda getting bubbles now in the rising stage.
and crumpets--i hope! Seems the yeast didn't bubble, but since it's a small recipe I went ahead with it, and it's kinda getting bubbles now in the rising stage.
This apple cake. Vegan Apple Cake (Easy 7 Ingredients) - The Plant Based School
If I remember rightly, it was @silva who mentioned this site somewhere on VF. Thank you sillva or whoever it was - it's a great site.
If I remember rightly, it was @silva who mentioned this site somewhere on VF. Thank you sillva or whoever it was - it's a great site.
Oh boy! If it was me I couldn't have been paying much attention to it because there's a lot of stuff I'd want to make! Like the coffee cake, made with coffee!
I am so craving a dessert now
I'm having friends over on Thursday...I think I will make that apple cake!
I kinda want to make an apple cake with the peanut filling from Ptree's cake!
My stupid apples aren't tasty enough for a cake
My stupid apples aren't tasty enough for a cake
I made butterscotch pudding, based on Joy of Vegan Baking recipe. I increased it a third and added a teaspoon of agar to it to make more of a panna cotta texture. Not sure why it didn't thicken while heating like chocolate does-I even added additional cornstarch slurry. It is thickening up now as it cools.
Called for making like a caramel with vegan butter and brown sugar, then cooling and adding the cornstarch in water
It is delicious, but still too warm to know how thick it'll get
Called for making like a caramel with vegan butter and brown sugar, then cooling and adding the cornstarch in water
It is delicious, but still too warm to know how thick it'll get
I have that cookbook, but I've never tried any of the puddings. The butterscotch does sound tasty.
I've made some flatbread, and I've prepared some soy curls for both chik'n salad and buffalo soy curls. I'm going to make some vegan sausages, because now I'm craving pizza after having a vegan pepperoni pizza at a place in Colorado called Hops and Pie. It was delicious. I haven't make vegan pepperoni (yet!), but the sausage will be just fine instead.
I should have a spinner to help decide what seitan to make next
I think I'll do a pepperoni--that's one that people have liked more than meat ones. I use the allrecipes but use the hot chili oil I always request when I get Chinese take out. They give me about 3 Tbls, and I use most for the oil. I use chili garlic paste if I don't have that
I've never had premade vegan pepperoni I liked. Trader Joes meatless pizza I thought was disgusting. They now have vegan pepperoni, but i won't even try.
The brand on the vegan pizza I had was called Be-Hive. It was really good. The other premade pepperonis I've tried were not good.I should have a spinner to help decide what seitan to make next
I think I'll do a pepperoni--that's one that people have liked more than meat ones. I use the allrecipes but use the hot chili oil I always request when I get Chinese take out. They give me about 3 Tbls, and I use most for the oil. I use chili garlic paste if I don't have that
I've never had premade vegan pepperoni I liked. Trader Joes meatless pizza I thought was disgusting. They now have vegan pepperoni, but i won't even try.
Finally! I have a weirdly fond memory of making what is called strawberry pretzel dessert. It's a pretzel base, layer of sweetened cream cheese, and then a layer of strawberry jello made with frozen strawberries to chill it quickly .
I had soy/cashew yogurt I made and strained till it was thick while making the pretzel crust. I melted half a stick of plant based butter in an 8x8 preheating the oven while crushing enough pretzels to make about 1.5 cups. Took out casserole dish and added them and a Tblp of sugar and mixed around. Pressed down really well and baked at 350 F for 10 min.
When cool I spread the yogurt and put in fridge.
I used a box of Gefen jel that has carageenan as jel, made with one cup of boiling water (instead of 2), and added a handful of frozen mixed berries. let sit in fridge till thick enough to spread on top.
So glad I got that out of my mind
.There are many vegan versions, but I didn't like the sound of any of them.This was ok, won't make again
I will do the pretzel crust for a peanut butter, chocolate thing
I had soy/cashew yogurt I made and strained till it was thick while making the pretzel crust. I melted half a stick of plant based butter in an 8x8 preheating the oven while crushing enough pretzels to make about 1.5 cups. Took out casserole dish and added them and a Tblp of sugar and mixed around. Pressed down really well and baked at 350 F for 10 min.
When cool I spread the yogurt and put in fridge.
I used a box of Gefen jel that has carageenan as jel, made with one cup of boiling water (instead of 2), and added a handful of frozen mixed berries. let sit in fridge till thick enough to spread on top.
So glad I got that out of my mind
.There are many vegan versions, but I didn't like the sound of any of them.This was ok, won't make againI will do the pretzel crust for a peanut butter, chocolate thing
I also made a tofu seitan, and my mayo.
Homemade mayo is significantly better than Hellmans plant based
. Hellmans did last a very long time though
My son loves the pretzel thing
Homemade mayo is significantly better than Hellmans plant based
. Hellmans did last a very long time thoughMy son loves the pretzel thing
