This week Joanna made amazing vanilla macarons. The idea came kind of last minute (which is not ideal for how long these take), so our commitment to the recipe from Crazy Vegan Kitchen is somewhat iffy. The recipe calls for raspberries and rose extract but we just ended up going with plain vanilla almond flavors,… Continue reading Macaron Madness
This week Jo made an amazing chocolate mousse from @Lazycatkitchen. The recipe calls for 70% dark chocolate, which ensured the mousse wasn’t too sweet. We added about a tablespoon of sugar, but hindsight says a little bit more would have been better. However, this turned out delicious. The secret to keeping this mousse vegan is… Continue reading Mousse au Chocolat
Continuing our health kick from last week, just a little less healthy. This week Jo made peach cobblers from Chloe Coscarelli (aka @chefchloe), from her book Chloe’s Vegan Desserts. Although Summer is quickly slipping away, these tasty desserts were packed with summery flavors – the fruit can be replaced with any summer fruit – berries,… Continue reading Peach don’t kill my vibe
Another week, another berry style recipe! I just can’t get enough of these delicious fruits – this week we made blueberry lemon cake. The recipe is courtesy of @Iambaker, the one and only. The two layers were separated by sweet icing and tangy blueberries, which was an amazing mix of flavors on these hot days.… Continue reading Berry Delicious!
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 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
..make cupcakes! Spring is just around the corner which means bright colors and even brighter flavors. Lemon is the perfect bittersweet mix to mark the start of April. This week, we made lemon cupcakes with a lemon buttercream frosting and sprinkles. The buttercream came out extremely light, which complemented the fluffiness of the cupcakes! Following… Continue reading When life gives you lemons..