This week Jo ended up making delicious s’mores cake in a jar from the lovely @howsweeteats. When we saw pictures of the final product we were thunderstruck and had to try making a plant based version! We ended up using many vegan substitutes in this one – soya based butter, almond milk, soya cream, and… Continue reading Give Me S’more!
This week brings another amazing recipe by @minimalistbaker – the world’s easiest cinnamon rolls! The recipe itself is fast, easy, and most importantly DELICIOUS. They are fuss-free, perfect for a relaxing Sunday morning breakfast. The recipe itself only has seven ingredients, so no recipe specific shopping! Being able to make something delicious on a whim… Continue reading Buns, Hon
This week we made a rose basket cake, inspired by @iambaker! The cake is for a double birthday celebration in the upcoming week. The base cake is a decadent chocolate cake, recipe by @chefchloe (Chloe Coscarelli – http://chefchloe.com/recipes/sweets/chocolate-layer-cake.html) from her book Chloe’s Vegan Desserts. Making the cake took a lot of time and attention to… Continue reading Rose Tinted
This week, Joanna made upside down pineapple cake! The recipe is by the wonderful Isa Chandra Moskowitz – and is a little different than your traditional upside down pineapple cake. In the classic American version, you use yellow cake, but this recipe makes the cake come out a little bit darker, and enhances the… Continue reading Turn that frown upside down!
This week we made a raspberry rhubarb crisp from Minimalist Baker’s recipe book. It was the perfect treat for this beautiful summer Sunday. The rhubarb was homegrown and handpicked, can’t get much fresher than the backyard! What I love about this recipe is the is the balance between sweet and tart in the crisp… Continue reading R and R!
This weekend ends the rollercoaster that was the past week. Joanna decided to make vegan chocolate chip cookies for Mother’s Day. Helping her mom bake as a child was one of Joanna’s favorite activities, and chocolate chip cookies are both one of her earliest memories and favorite recipes. A word about the ingredients – Joanna… Continue reading Mother’s Day Cookies
This lemon meringue pie recipe is 100% vegan – even including the meringue. Aquafaba is an awesome egg substitute for this type of baking (for those late to the party, aquafaba is made from the liquid in a jar of beans; chickpeas are favored since they are the most neutral in taste and color, but… Continue reading If you liked it then you should have put a meringue on it