Going forth with my vegan baking, I was searching for different recipes to try out. I went to a training clinic this past weekend for Hwa Rang Do, and two of the black sashes from Madison came up to teach it. One of them LOVES cookies, especially when I make them, so i always make sure to bake some when they come up or I go down. They couldn’t tell they were vegan (yay!)
Of course, one of the “problems” is eating some of the dough before you bake them, then eating a couple or ten after you bake them. It’s hard NOT to inhale them!
So, here are the ones I made:
LOOK AT THESE BEAUTIES.
DON’T THEY LOOK SO MAJESTIC? HERE’S MORE:
OH YES. OH YES. MORE, MORE!!
And here’s my food porn for the week. But, seriously. These were really good. And here are the recipes!
Vegan Peanut Butter Banana Cookies (courtesy of Pixie Dust Kitchen):
And here’s the chocolate chip recipe (courtesy of Daily Rebecca):
Go do some baking, you pretty people! Happy baking!
It’s Saturday. I was going to go to the gym for the first time in months now that I have the time for it. Of all the days I went, it was closed for maintenance and wouldn’t open until Monday.
But I digress.
So, with some free time in my schedule, I cleaned my apartment, made some awesome scones, then cleaned my kitchen again. On the plus side, I made scones. Look at these.
LOOK AT THEM.
Don’t these look like awesome? They taste awesome. Seriously. I wish I made more.
Here’s the recipe, courtesy of Cook’s Illustrated (with my own addition of the cranberries and white chocolate):
Adjust oven rack to middle position and heat oven to 425 degrees.
2. Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
4. Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Following illustrations below, cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)
6. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Goes great with some homemade whipped cream and jam. Enjoy!