I baked TWO vegan foods tonight!
Let me just go ahead and preface this entire post by saying that vegan baking has been a struggle for me. I love to bake. Baking is one of my passions. (Cooking is the other.) Since I started my vegan diet, I've had trouble making my vegan desserts and baked goods taste as good as they did before. A lot of it was because I would find recipes online. Recipes that people had made up. So, for Christmas, Mom bought me The Joy of Vegan Baking. And everything I've made from it has been quite yummy. :)
So tonight, I decided to make chocolate chip scones and corn muffins. The scones turned out pretty well. The texture is chewy and they have a good amount of sweetness. The recipe told me to sprinkle cinnamon and sugar on the top, so I did, but I think that was a bit of a mistake. Next time, I'll leave it off. (Well, maybe a little bit of sugar...) Here are some pics of the scones:
I wrapped them in plastic so that I could share them with my mom and brother tomorrow as we go to Whole Foods (for my favorite hobby: grocery shopping!)
Let me tell you my story about corn muffins. Tonight was my third attempt at corn muffins. I tried to make corn muffins at Thanksgiving and I tried to make them another time. Both times, vegan, of course. I used rice milk those times, and I think that was my first mistake. Rice milk is a lot thinner than other nondairy milks and I'm pretty sure that was a major reason why they got messed up. I also used internet recipes, recipes that had not been tested over and over again to be published in a cookbook.
These corn muffins, however, were from my trusted cookbook and I used soymilk this time instead of rice milk. Major difference! I haven't tasted them yet, but the consistency is good and they look and smell great! Here are the pics:
I love baking and I'm so glad I have this book to help me figure out awesome ways to bake my favorite stuff. (Next step: cakes. I've never been good with cakes...)