Baking Bacon-Less Scones Twice

I’ve made scones many times, using expired baking powder causing lumps in the final product, and I’ve made scones while mixing my dry and wet ingredients before cutting in my butter, yielding nice flat biscuits. I’ve forgotten to add bacon and chill my dough. One could even say, occasionally, I make great scones. Making mistakes

Tofu Scrambling Away from Labor

Cooking is one of my favorite things to do. I enjoy combining spices to create delicious, memorable flavors. I used a recipe from lovingitvegan which is a “super eggy vegan tofu scramble.” The eggy flavor comes from black salt or kala namak, used in South Asia known for its sulfurous pungent smell, along with some

Pancakes Make it Better

Yesterday was a sad day. I was diligently plugging away at work when one of the neighbor cats took the liberty of snatching up our favorite squirrel friend. The little red squirrel. It broke our hearts to see a friend be snatched up by a domesticated fur ball. A memory plays in my mind, the

Compiling a Vegan Quiche

A few days ago I used JL Fields’ Vegan Baking for Beginners to make a pie crust base for some sort of pie. I didn’t consider that the basic pie crust was for more of a savory base, so I felt that my options were limited on what I could make based on the ingredients

How not to make Nutty Maple Truffles

I’ve always had a skill set in making confections, but it’s a skill I have definitely not honed. One key thing in baking is to follow your recipe list and use the right ingredients. JL Fields introduced a great cookbook in 2020, vegan baking for beginners, that has 75 sweet and savory recipes to get