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So.
I have fixed the earring – but I can’t find where I put my jewellery pliers, so I can’t *finish* fixing it (e.g.: smoosh the crimp and *then* cut the wire to the right length) until I either find those or get a new pair.
Granted, I’d kind of like a new pair anyway, ‘cause the set I’ve got aren’t good for working in close quarters. (They’re fine for necklaces and bracelets, but rotten for earrings, essentially). The ‘crushing’ bit doesn’t go to the very tip.
I have made mango-coconut cupcakes. (I think I may throw them in the oven again just to dry them out a little – it’s so much easier to do this stuff with chocolate in it, and I have no idea why).
I have also made chocolate-mint cupcakes. Made them this morning, before work. (Well, I mixed them up last night, but they got bakes this morning).
(Of course, this being me, I managed to burn about a dozen cupcakes (six each of the mango and the chocolate) in the process of getting the rest to turn out okay.
Thing I’ve Noticed: Using margarine/shortning/solid!fat in this recipe makes a fluffier, easier to use, batter than does using oil. (It occurs to me – a day too late, of course – that I might have been able to use coconut oil (or at least *some* coconut oil) for the mango cupcakes. That could have been very good!)
So, yes. When working with non-wheat flours (especially when you don’t have much left – I am *all* out of amaranth now. All I’ve got left is corn. Seriously. And that stuff is gritty…) use solid fats and, ideally, ‘ghurt rather than soured milk, in order to have a less runny batter. Also: unless adding cocoa to the mixture, cut the sugar down by at least 25% or they will be a little more on the sweet side than I like.
I did not go to the grocery store last night. (As I said to my friend, Jen – “Get pineapple, or avoid frostbite. Which would *you* choose?”)
But I brought bags to work with me, so I’ll (in theory) be able to go today.
I may risk taking a taxi from work to the store just to save a little time (and prevent my nose from freezing shut. Yeeg…) There’s a fair bit of stuff I have yet to grab (including some pre-fab dips – oh, the shame of it all), and getting it tomorrow won’t work ‘cause it’ll take me 40 minutes to get home, and then people start arriving an hour-and-a-half later. I’ll be busy getting dressed and making the guacamole, and definitely won’t have time for an hour-round-trip detour to the grocery store.
Besides. I’m kind of inclined to get, like, a miniature bottle of sparkling white wine. And maybe some flowers or something.
At least the house is now more-or-less clean. This makes things much easier. :-)
AND NOW:
How to Veganize Baked Goods (A Basic Primer by Amazon Syren)
Instead of eggs, use: mashed bananas, apple sauce, crushed raspberries or other fruit purree. OR use super-soft tofu (such as one finds in Chinese grocery stores). OR use a nut/seed butter of your choice. OR use soyghurt. Which ever you choose, aim for about 1/8C – 1/4C Replacement Substance per egg.
In all cases, double the baking powder (or baking soda, as the case may be) to make up for the levener lost by removing the eggs.
Instead of milk, use: soymilk, rice milk, almond milk, hemp milk, or other solution that is thicker than water. Mango nectar, or some other fruit thing would work well here, too. Just as yoghurt and sour cream can be used in place of sour soy milk, soyghurt can be used in place of soured soymilk. (Conversely, sour the soymilk the same way you would sour dairy milk, or cut out part of the liquid and add a few tablespoons of lemon juice to make it up).
Whenever possible, use solid oils (margarine, shortening, coconut oil) rather than liquid oils as this will also help to act as a binding agent.
Once you get the hang of it, it’s remarkably simple and usually works out really well.
NOTE: This technique doesn’t work so well for dishes that rely heavily on whipped egg-whites for their levening. Soufflées and squash puffs and so on are a different story, and I haven’t figured those ones out quite yet.
*~*~*~*~*
- TTFN,
- Amazon.
P.S.: Her bus should be getting in right about now. :-)
I have fixed the earring – but I can’t find where I put my jewellery pliers, so I can’t *finish* fixing it (e.g.: smoosh the crimp and *then* cut the wire to the right length) until I either find those or get a new pair.
Granted, I’d kind of like a new pair anyway, ‘cause the set I’ve got aren’t good for working in close quarters. (They’re fine for necklaces and bracelets, but rotten for earrings, essentially). The ‘crushing’ bit doesn’t go to the very tip.
I have made mango-coconut cupcakes. (I think I may throw them in the oven again just to dry them out a little – it’s so much easier to do this stuff with chocolate in it, and I have no idea why).
I have also made chocolate-mint cupcakes. Made them this morning, before work. (Well, I mixed them up last night, but they got bakes this morning).
(Of course, this being me, I managed to burn about a dozen cupcakes (six each of the mango and the chocolate) in the process of getting the rest to turn out okay.
Thing I’ve Noticed: Using margarine/shortning/solid!fat in this recipe makes a fluffier, easier to use, batter than does using oil. (It occurs to me – a day too late, of course – that I might have been able to use coconut oil (or at least *some* coconut oil) for the mango cupcakes. That could have been very good!)
So, yes. When working with non-wheat flours (especially when you don’t have much left – I am *all* out of amaranth now. All I’ve got left is corn. Seriously. And that stuff is gritty…) use solid fats and, ideally, ‘ghurt rather than soured milk, in order to have a less runny batter. Also: unless adding cocoa to the mixture, cut the sugar down by at least 25% or they will be a little more on the sweet side than I like.
I did not go to the grocery store last night. (As I said to my friend, Jen – “Get pineapple, or avoid frostbite. Which would *you* choose?”)
But I brought bags to work with me, so I’ll (in theory) be able to go today.
I may risk taking a taxi from work to the store just to save a little time (and prevent my nose from freezing shut. Yeeg…) There’s a fair bit of stuff I have yet to grab (including some pre-fab dips – oh, the shame of it all), and getting it tomorrow won’t work ‘cause it’ll take me 40 minutes to get home, and then people start arriving an hour-and-a-half later. I’ll be busy getting dressed and making the guacamole, and definitely won’t have time for an hour-round-trip detour to the grocery store.
Besides. I’m kind of inclined to get, like, a miniature bottle of sparkling white wine. And maybe some flowers or something.
At least the house is now more-or-less clean. This makes things much easier. :-)
AND NOW:
How to Veganize Baked Goods (A Basic Primer by Amazon Syren)
Instead of eggs, use: mashed bananas, apple sauce, crushed raspberries or other fruit purree. OR use super-soft tofu (such as one finds in Chinese grocery stores). OR use a nut/seed butter of your choice. OR use soyghurt. Which ever you choose, aim for about 1/8C – 1/4C Replacement Substance per egg.
In all cases, double the baking powder (or baking soda, as the case may be) to make up for the levener lost by removing the eggs.
Instead of milk, use: soymilk, rice milk, almond milk, hemp milk, or other solution that is thicker than water. Mango nectar, or some other fruit thing would work well here, too. Just as yoghurt and sour cream can be used in place of sour soy milk, soyghurt can be used in place of soured soymilk. (Conversely, sour the soymilk the same way you would sour dairy milk, or cut out part of the liquid and add a few tablespoons of lemon juice to make it up).
Whenever possible, use solid oils (margarine, shortening, coconut oil) rather than liquid oils as this will also help to act as a binding agent.
Once you get the hang of it, it’s remarkably simple and usually works out really well.
NOTE: This technique doesn’t work so well for dishes that rely heavily on whipped egg-whites for their levening. Soufflées and squash puffs and so on are a different story, and I haven’t figured those ones out quite yet.
*~*~*~*~*
- TTFN,
- Amazon.
P.S.: Her bus should be getting in right about now. :-)