Makes ~16 cookies45 minutes —Easy — The oatmeal raisin cookie is a true underdog; always outshined by the popular chocolate chip, but no less tasty. This recipe uses the same base as my Oatmeal Creme Pies, with all the same wonderful spices that make this cookie taste like Fall.
A low-effort-high-reward recipe. The addition of brown sugar makes these cookies a bit richer & promotes some extra browning on the bottom — and the recipe is mad simple! Cream the butter, zest and sugar, add the wet ingredients, the dry ingredients, and your dough is ready. Perfect for whipping up a quick treat for that party tonight that you forgot about.
It’s one of the most prolific ingredients in baking, so it only makes sense we do a spotlight. Vegan & plant-based butter has come a long way since I first started using them in 2015. Some of the OG’s are still in heavy rotation for me, but some newer brands are quickly becoming my favorites. Let’s take a look!
Every ingredient has a purpose. Flavor (the obvious one), texture, consistency, structure, beauty – all equally important. So, when you see a recipe that you really want to riff on and without animal products, all you have to do is determine the objective of the ingredient in question; what purpose does it serve in this recipe, and what other ingredient can serve the same purpose?
Don’t feel bad, it’s a common issue. Muffins, cupcakes, full-size cakes; they’re all prone to rising issues. And this isn’t just a struggle for plant-based bakers – it happens to everyone. All we have to do is dig into the food science to understand why your cake might sink, and to prevent it in the future.
I’ve made these in tons of variations; strawberry, blueberry, blackberry, strawberry-rhubarb, and brown sugar cinnamon. Do whatever makes you happy!
Makes 8 scones1 hour —Easy — This scone got it’s name because one night at around 9:30pm, Caroline & I were on the couch watching a movie, and she told me she was in the mood for scones. I got up and pulled up my traditional scone recipe but made some tweaks so I could…
Makes 12 buns3 hours —Intermediate — A zesty twist on a Swedish classic. “Kardemummabullar” is essentially big Swedish word that loosely translates to “cardamom buns.” They’re fairly common in Sweden, probably similarly so to our cinnamon rolls here in America. We’re taking a few detours from tradition here though. The first is in the dough….
Serves 8-1090 minutes —Intermediate — If you’ve never had olive oil cake, think of a lighter, crumblier pound cake, but still incredibly moist, and with crispy edges. The reason we didn’t call this an “Orange” Olive Oil Cake is simple — because it doesn’t have to be! We’ve also made this recipe with lemon and…
Makes 8 biscuits90 minutes —Intermediate — Biscuits are one of my favorite things to bake. The ingredients are minimal, it doesn’t take long, and you can serve them in a variety of ways; from savory to sweet. Now, buttermilk biscuits are, for any baker (vegan or not), a tough thing to master. Biscuit dough is…