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 Post subject: Re: What have you been baking?
PostPosted: Sun Sep 29, 2013 7:50 am 
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Semen Strong
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poopiebitch wrote:
torque wrote:
struan

Do you use the recipe from The Fresh Loaf site? I think it was you who linked to it once before - it's so good!


What did you replace the buttermilk with? The recipe does look superyum!

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 Post subject: Re: What have you been baking?
PostPosted: Sun Sep 29, 2013 9:46 am 
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Blueberry Orange Crisp Cake from Dreena Burton's Everyday Vegan ...

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 Post subject: Re: What have you been baking?
PostPosted: Sun Sep 29, 2013 10:40 am 
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Tzippy wrote:
poopiebitch wrote:
I think I've finally found my perfect scone recipe! So light and fluffy. This morning I made a batch of currant scones and a batch of cinnamon/maple scones with a maple glaze.


Ooh, I want to hear more about this scone recipe!

Here you go!

2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons cold Earth Balance, cut into small pieces
½ cup currants, (optional)
1 cup coconut milk (full-fat) - you could probably use soy creamer here, or just plain soy milk in a pinch, but the higher fat content makes them better

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Sift together dry ingredients, and cut in Earth Balance. Mix in currants, if using.

3. Stir in coconut milk with a fork until combined. Sprinkle in more flour if dough is too wet. (I usually need to add at least a couple more tablespoons at this point, but it will still be very, very wet. I don't roll and cut, so I leave it wet because it makes for more tender scones)

4. Drop dough onto Silpat mat or parchment paper-lined pan and pat into 8" round with floured hands. Cut into 6 wedges (I use a pizza cutter), leaving the round intact. Bake for 12 minutes, then remove the pan from the oven and re-cut the wedges, separating them on the sheet. Bake for another 3 minutes, until golden brown and set.

If you want to cut round scones, you will have to add enough flour to make that possible, but be sure to keep it to a minimum as the more flour you add the tougher the scones will be.

5. Let cool on pan until firm enough to move to a cooking rack.

Makes 6 massive, Starbucks-sized scones.

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 Post subject: Re: What have you been baking?
PostPosted: Sun Sep 29, 2013 10:42 am 
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Tofulish wrote:
poopiebitch wrote:
torque wrote:
struan

Do you use the recipe from The Fresh Loaf site? I think it was you who linked to it once before - it's so good!


What did you replace the buttermilk with? The recipe does look superyum!

I just did soy milk curdled with acv!

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 Post subject: Re: What have you been baking?
PostPosted: Sun Sep 29, 2013 11:18 am 
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Joined: Sat Mar 23, 2013 10:49 am
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I made Chloe's beer chocolate cupcakes with Irish whiskey buttercream frosting and caramel drizzle. The cupcakes were awesome but the frosting was an epic fail. The consistency got all weird after adding the booze and it tasted just like powdered sugar regardless. Now I'm on the hunt for a good, all purpose "base" frosting recipe, if anyone has any suggestions.


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 Post subject: Re: What have you been baking?
PostPosted: Sun Sep 29, 2013 11:31 am 
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tofucheez wrote:
Dropscone, I know I posted this somewhere, but in general, long, cold, slow rises (ie in the fridge) yield a much more flavorful yeasted dough. The rises take much longer, but flavor is much better :)



I knew it was true in theory, but I'm usually too impatient for delicious hot bread!

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 Post subject: Re: What have you been baking?
PostPosted: Sun Sep 29, 2013 12:15 pm 
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Bread pudding made with yesterday's no knead whole wheat bread.

Thanks for sharing the scone recipe, poopie!


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 Post subject: Re: What have you been baking?
PostPosted: Sun Sep 29, 2013 12:53 pm 
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poopiebitch wrote:
Tzippy wrote:
poopiebitch wrote:
I think I've finally found my perfect scone recipe! So light and fluffy. This morning I made a batch of currant scones and a batch of cinnamon/maple scones with a maple glaze.


Ooh, I want to hear more about this scone recipe!

Here you go!

2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons cold Earth Balance, cut into small pieces
½ cup currants, (optional)
1 cup coconut milk (full-fat) - you could probably use soy creamer here, or just plain soy milk in a pinch, but the higher fat content makes them better

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Sift together dry ingredients, and cut in Earth Balance. Mix in currants, if using.

3. Stir in coconut milk with a fork until combined. Sprinkle in more flour if dough is too wet. (I usually need to add at least a couple more tablespoons at this point, but it will still be very, very wet. I don't roll and cut, so I leave it wet because it makes for more tender scones)

4. Drop dough onto Silpat mat or parchment paper-lined pan and pat into 8" round with floured hands. Cut into 6 wedges (I use a pizza cutter), leaving the round intact. Bake for 12 minutes, then remove the pan from the oven and re-cut the wedges, separating them on the sheet. Bake for another 3 minutes, until golden brown and set.

If you want to cut round scones, you will have to add enough flour to make that possible, but be sure to keep it to a minimum as the more flour you add the tougher the scones will be.

5. Let cool on pan until firm enough to move to a cooking rack.

Makes 6 massive, Starbucks-sized scones.


Thank you!


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 Post subject: Re: What have you been baking?
PostPosted: Sun Sep 29, 2013 2:46 pm 
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Banana chocolate pudding brownies. Mostly because my bananas needed using up because I have a fruit fly problem in my kitchen today.

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 Post subject: Re: What have you been baking?
PostPosted: Thu Oct 03, 2013 2:22 pm 
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I have two loaves of pumpkin cinnamon cream cheese babka in the oven right now. Here's hoping this experiment works! Not that I took any notes or anything useful like that.

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 Post subject: Re: What have you been baking?
PostPosted: Thu Oct 03, 2013 8:19 pm 
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poopiebitch!!! sorry! kept missing this thread. yes, just sour the soymilk with vinegar (i may have used less than the recipe called for and just made up the diff with water).
also, had no bran, subbed flax meal, used grits instead of polenta..... and i didn't use honey, i used a squitch of agave (at home i would use molasses) just for moisture. sorry recipe author, i am a bad bad person.
i shouldn't have bothered with the agave though because struan, i just slice and freeze and only eat toasted, so no need to worry about moisture (duh). and yes, it is the fresh loaf. like nearly every other recipe i bake.

also, made anpan yesterday!! and cornbread! yum.

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 Post subject: Re: What have you been baking?
PostPosted: Thu Oct 03, 2013 9:12 pm 
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Thank you!
torque wrote:
because struan, i just slice and freeze and only eat toasted

Is there any other way?

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Sometimes I think, it's really my lack of cybernetic implants that keeps me from being truly human. - Mars
One vegan baker to another: "Dude, do you even sift?" - FootFace


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 Post subject: Re: What have you been baking?
PostPosted: Thu Oct 03, 2013 10:20 pm 
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torque wrote:
also, made anpan yesterday!!

oooooooooh. so jealous. i love japanese and chinese pastries, but they are usually so animal-laden. anpan always remind me i want to buy pineapple buns, but the ones i've seen always have egg and i think lard? way to make tasty sweets, torque!

my five-year-old and i made blueberry muffins today. they're pretty good. vanilla blueberry though, and i'm slightly more keen on lemon blueberry.

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 Post subject: Re: What have you been baking?
PostPosted: Sat Oct 05, 2013 3:40 am 
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Nectarine and marzipan slice from the Cooking For Vegans site ... I have made it before several times ... easy, pre-prep suitable and it is for a University friend of my husband who will be here for a late lunch today ...

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 Post subject: Re: What have you been baking?
PostPosted: Sat Oct 05, 2013 8:49 am 
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I have been up since 3am. Could not sleep at all. So, I'm baking 10 batches of sugar cookies for the Walk for Farm Animals next week. Shoot me!


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 Post subject: Re: What have you been baking?
PostPosted: Thu Oct 10, 2013 10:18 am 
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I've been making soft pretzel bread from Keepin' It Kind. So good! I made a few loaves last night with Isa's cashew queso and it got devoured. I admit i've always been a rush and skipped out on the boiling step. I found out that brushing or dunking the loaves in baking soda and water gives them that pretzel-y flavor.

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 Post subject: Re: What have you been baking?
PostPosted: Thu Oct 10, 2013 1:03 pm 
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cupcakes for the kid's cosplay thing tomorrow (white colored green, they will get brown hair and horns)
impossible vegan pumpkin pie from fatfreevegan blog
roasted about 100 kinds of veg
wish i made cookies too (sugar monster in the house)

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 Post subject: Re: What have you been baking?
PostPosted: Sat Oct 12, 2013 5:48 pm 
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i wanted cookies, but i'm out of milks, so i made a pie crust, sprinkled cinnamon and sugar on it, rolled it up, and cut it into slices to be baked. this might be the most important thing my mother ever taught me to make. it's basically the perfect food.

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 Post subject: Re: What have you been baking?
PostPosted: Tue Oct 15, 2013 4:22 pm 
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This morning I baked three small loaves of struan, two loaves of cinnamon raisin bread, and some anpan. I still have to make some pizza dough (some for tomorrow and the rest for the freezer) and a few other things for an order but that stuff is boring.

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Sometimes I think, it's really my lack of cybernetic implants that keeps me from being truly human. - Mars
One vegan baker to another: "Dude, do you even sift?" - FootFace


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 Post subject: Re: What have you been baking?
PostPosted: Fri Oct 18, 2013 8:36 pm 
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I am baking pumpkin whoopie pies. I was planning on using Ricemellow cream as the filling, but i also have some tofutti cream cheese in the fridge. Do you think cream cheese marshmallow filling would be good?

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 Post subject: Re: What have you been baking?
PostPosted: Sat Oct 19, 2013 11:16 am 
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I made pumpkin bars with cream cheese frosting yesterday. Straight from the Betty Crocker cookbook. They tasted like school lunch, which was exactly what I was going for. I really want to make oatmeal cream pies now.

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 Post subject: Re: What have you been baking?
PostPosted: Sun Oct 20, 2013 12:03 pm 
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Rosemary Chocolate Chip cookies! Highly recommended!


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 Post subject: Re: What have you been baking?
PostPosted: Sun Oct 20, 2013 1:33 pm 
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Yesterday I baked a couple loaves of bread and some chocolate banana bread pudding.

This morning I made some fat free, stevia-sweetened ginger applesauce muffins. Because I am an idiot. Not worth it.


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 Post subject: Re: What have you been baking?
PostPosted: Mon Oct 21, 2013 9:51 am 
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I made a great oatmeal pumpkin loaf that was great. I eat it for breakfast with some maple syrup. Tasty. I also made sweet potato biscuits. Next on my list is coconut cupcakes.


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 Post subject: Re: What have you been baking?
PostPosted: Mon Oct 21, 2013 9:59 am 
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teacup wrote:
Nectarine and marzipan slice from the Cooking For Vegans site ... I have made it before several times ... easy, pre-prep suitable and it is for a University friend of my husband who will be here for a late lunch today ...

What is slice? (I tried google and couldn't find an answer!)

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