You’ll love these soft, chewy peanut butter cookies because they are just so moreish (I can’t stop eating them).
I always use natural peanut butter, which means only 100% peanuts – no added salt, sugar or palm oil. As such, I’ve reduced the usual amount of margarine in this recipe from 1/2 cup to 1/3, as the peanut butter is fairly oily. Continue reading
If you like your cakery sweet, you’ll love these Salted Caramel Cupcakes: brown sugar cake topped with salted caramel icing and drizzled with even more caramel… plus a gooey surprise on the inside.
I’ve mentioned before that I’m addicted to muffins, right? Yeah. Here’s a really moist, sweet-ish muffin for you. You can even toast the coconut before using, if you’re so inclined.
I have a confession. I’m addicted to muffins. They’re so easy to eat for breakfast, or as a snack, or a couple as part of lunch. Or as a late night snack. I did say I was addicted. These apple cinnamon muffins will also keep for a few days after baking (if they survive that long) – just make sure you store in an air-tight container.
I’m going to let you in on a secret. I have the recipe for the best chocolate cupcakes in the world. No really. THE best. Moist, chocolatey and works every time.
July 1st is Canada Day and what better way to celebrate being a Canuck than with a home grown maple flavoured treat? The old family farm had a mile-long lane that was bordered by maple trees. They’d be tapped and an ancient boiler would turn the sap into maple syrup. My grandma used to take the fresh syrup and make maple syrup pies. That’s right. MAPLE SYRUP PIES. Although I can’t equal this amazing culinary feat, I can offer you the next best thing: maple pecan cupcakes.
I picked up Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero when Isa visited Ms Cupcake in London last month.
The book is great for both those who are and aren’t familiar with making cookies, which can be temperamental things. Isa and Terry offer a wealth of advice on “cookie science” covering how to bake them, ingredients, vegan substitutions, tools and troubleshooting. Read more >
I had the opportunity to visit Brussels for work last week and stayed on an extra day to look around the city.
I think a lot of people think it doesn’t have much to offer, but for a day out it was great. Luckily the weather was on my side and there was nothing but lovely sunshine. Read more >
I recently made a birthday cake for a 4-year old, with the instructions being: butterflies and bright colours. I think it turned out pretty well! I had a lot of fun playing with the sugarpaste decorations.
The cake itself is a basic vanilla cake with vanilla buttercream icing (in the middle and around the outside).
There are many types of plant milks and dairy alternatives that you can use in your vegan baking. For the most part, I don’t think it’s possible to tell that you’re not using “traditional” dairy products. So why not cut out the colesterol, caesin and cruelty? Seems a no brainer to me!
The main thing that you need to look out for with plant milks is D3. D3 is almost always animal-derived, and for some reason plant dairy producers will occasionally add it into their otherwise vegan-friendly products. So make sure you read the label, always! Read more >
Scrummy Inklings 