Yesterday we talked about my favorite Vegan Egg Substitutes because I feel like I should know what the heck is going on when it comes to egg-free baking.
Today we’re putting our new lessons into action and making Flax Seed Eggs for tender Banana Pecan Muffins.
It’s simple! While we aren’t necessarily glazing everything in chocolate ganache or drenching everything in browned butter, this still feels pretty great! Let’s go let’s go!
I want these muffins to be as healthful as they are delicious. That shouldn’t be too hard. Bananas are sweet and forgiving, pecans are perfect, and maple syrup is always right.
White Whole Wheat flour adds an additional heartiness and nuttiness to the muffins and cinnamon and nutmeg balance all of the flavors. We’re breakfasting!
Flax seed eggs help us make these muffins vegan aaannndd also add a wonderful amount of moisture. These little gems will stay fresh for... Read the rest of this post..... »
I’ve been experimenting with baking alternatives lately. I don’t want anyone to miss out on baked doughnuts or chocolate chip waffles because they can’t eat / don’t like / won’t stand for eggs, wheat flour, or dairy. It takes some real doing to find the right baking alternatives, and while I don’t consider myself a vegan or gluten-free baking expert, I want to share what works in my kitchen.
Let’s talk about vegan egg alternatives.
Eggs pull a heavy load in most baked goods. A whole egg adds an important amount of moisture, fat, structure, and leavening to baked goods like cookies and cakes. To replace an egg, we need to replace every aspect of what an egg provides to baked goods. That can be a little tricky! Eggs do a lot of work! Here are a few of my favorites substitutes.
Flax Seed Vegan Egg Substitute
Flax seeds are packed with omega-3 fatty acids and fiber. When ground and combined with water and a bit of baking... Read the rest of this post..... »
I made this chocolate cake with peanut butter buttercream, chopped toffee, and sea salt…. and then I shrugged my shoulders. It wasn’t very good…. a personal shame that I’m willing to share with you. I actually think that making a bad chocolate cake with peanut butter buttercream is a crime in some states.
I should have just eaten the toffee and skipped the cake. I did, of course, eat all of the toffee off the top of this cake before placing it in the refrigerator to forget about until late next week. I’m sorry. I’m a work in progress.
I hope this finds you enjoying an extra mellow Sunday morning with perhaps more coffee than usual. I curated some of the Internet for you. It goes a little something like this:
• Was this August really the worst month ever? Social media studies can give us the answer. The answer: kinda yeah.
• This week I listened to a Fresh Air Podcast from earlier this summer: ... Read the rest of this post..... »
Soup is my barometer.
Soup tells me how much a restaurant cares about the details of their dishes. It’s not the daily fish special or the fanciest steak on the menu that can tell you everything about a restaurants menu… all of the details and love and care (if they are there) are in the soup.
I’m talking about in the development of flavors, the house-made stock, the onion dice, the thorough puree, the texture, the garnish, the temperature. And… since soup is not one of those glitzy menu items like pork-belly-this or fried-brussels-sprout-that… soup sits around waiting for just the right amount of salt and heat and garnish to make it shiiiine exactly bright.
Last week I ordered Carrot Jalapeño Soup at Sylvain, one of my very favorite New Orleans restaurants. On point. The soup was perfectly creamy (probably laden with an ample amount of heavy cream), and juuuust spicy enough to make me question and affirm my choices.... Read the rest of this post..... »
That first bite of doughnut… that very first taste is success, surrender, satisfaction, joy, and celebration all wrapped up into one bite. It’s the anticipation that makes it so great! And the brown butter, obviously.
These doughnuts feel like an extra special treat because they’re topped (as all things should be, really…) with browned butter glaze and chopped salted pistachios.
Where brown butter and pistachios combine, the gates of Heaven open wide and welcome you in with open arms. Not literally… but that sure is what it feels like!
It’s time to make an extra pot of coffee. Call a friend. Pull up a few chairs and relish in it all. What a lovely life when doughnuts are fresh and pretty.
The beginning works thusly: flour, sugar, salt and baking powder, browned butter, and eggs.
I always add a dashing dose of freshly grated nutmeg to my baked doughnuts. Just enough to keep things... Read the rest of this post..... »