Category Archives: Vegan Baking

Vegan MoFo – Kitchen Witch

Are you a clean as you go cook?  I’m not…and I could never understand the smug looks that come over some people when they claim that little piece of infamy as their own.  My internal response is, “So?”; my polite, do not hurt feelings, or crush someone’s feelings of accomplishment voice says, “Oh, that’s nice, I’m not”.  So what is it about cleaning up as you go that makes this method so much better than my flour covered kitchen, sink filled with dirty dishes, and boxes, jars, canisters, cans of ingredients all over the place method?  What in the world do you do while your sweeties bake?  Cure cancer, that would be a good thing; walk the dog, what if the house burns down because you forget those sweeties in the oven and stop to have a glass of wine or two with the neighbor who’s out watering his lawn when you walk by with said pooch?  What about that??  With my method, you act like you’re on Cupcake Wars or Chopped shouting things out as you toss them in the oven; a veritable whirling dervish of flour and sugar.  Then you pop whatever it is you’re making in the oven and while the judges deliberate the genius of your creation you clean up.  There you go, a clean kitchen and your house is still standing and you won’t have a hangover from your neighbors cheap boxed wine.  I know, I know…we still need the cure for cancer, maybe next week.

From this…

From this...

To this…

To this...

To this – – Pumpkin Scones

To this


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Vegan MoFo – Trick or Treat

We were lucky enough to be invited to a Halloween/Birthday/Season Premier of the Walking Dead party by a fantastic Vegan Hostess.  Not only were her decorations fabulous the food was frighteningly good.  Enjoy!

On the wall behind the table it said “Eat, Drink, and Be Scary”

The Spread

One of the guests was super hungry

Homemade Ghost chips in guacamole

Rest in Peas (English peas with toast gravestones)









Finger bone pretzels with almond fingernails







My contribution – Candy Corn Cupcakes (chocolate cake, orange buttercream tinted candy corn colors)



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Vegan MoFo – The Best Pumpkin Muffins (Reposted)

I baked up a batch of the Best Pumpkin Muffins from VWAV.  I brought a plate over to my daughter’s for her and my son-in-law.  He’s always wary of my baking, when he hears the word VEGAN it scares him.  I fooled him once with a chocolate ganche pie that I made from The 30-Minute Vegan.  I gave him a slice to try out before I made it for a 4th of July potluck.  He practically inhaled it and was just licking the crumbs from the plate when I told him the main ingredient was tofu, SURPRISE!  Needless to say, my daughter and I just leave well enough alone now.  He knows they have a steady supply of baked goods in their house, he just pretends he doesn’t  know where they came from.  Funny though, he always eats them!

So here is my muffin pictorial:

All mixed up and ready to pour.

Filled cups ready for the oven.  I’ve put a muffin scoop on my Christmas wish list, one can always wish.  It’s one of those things that would come in handy but not something I’m going to buy for myself.   I love baking muffins…so.  It’s funny, I have a nice new silicone muffin pan but I always go back to my beat up tin pan that I’ve had for the past 25 years.

Plated and ready for delivery.

Close-Up!  YUM!

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Vegan MoFo #4 – Date Bars

I’m all about sharing, especially when it comes to baked goods you won’t hear me saying, “Don’t touch my fings”.   Oh no, touch away, taste, take some home, want another?  Another thing about baked goods is that I like to make the same goodies my mom made us when we were kids.  Betty Crocker cookbook anyone?  I have my grandma’s copy and I love that it has her notes scribbled in the margins and her handwritten recipes tucked in between the pages.  Many of the recipes are accidentally vegan; published in 1956 margarine was the height of fashionable baking.  So bake up a pan of these lovely bars and wax nostalgic.

Betty Crocker’s Date Bars


  • 3 cups pitted dates, chopped
  • 1 1/2 cups water
  • 1/4 cup sugar

Combine all ingredients in a saucepan and cook and stir over low heat for 10 minutes until jam like consistency.  Set aside to cool and preheat the oven to 400 degrees.

Crust and topping

  • 3/4 cup shortening (I used half Earth Balance shortening and half EB buttery stick)
  • 1 cup brown sugar
  • 1 3/4 cups flour
  • 1/2 tsp soda
  • 1 tsp salt
  • 1 1/2 cups oatmeal

Mix shortening and brown sugar.  Sift flour, soda and salt together and mix into sugar mixture.  Stir in oatmeal.  Spread half in a 9×13 greased pan.  Pour date mixture over crust.  Crumble remaining oat mixture over the top.  Pop into your preheated oven for 30 minutes.  Cool and enjoy with a neighbor and a cup of tea (or with your grandson and a Diet Coke).

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Doughnuts or Donuts?

I have a love-hate relationship with donuts and probably not for the reasons you think.  It has nothing to do with health or eating fried foods.  First the love part, growing up my mom made the BEST yeast breads ever.  We lived in a very rural part of Minnesota and with only one car and two little kids at home she couldn’t just pop over to the market, so she made everything.  I grew up with homemade bread, potato chips, and, you guessed it, donuts.  We spelled it doughnuts in the olden days, then society got lazy and it became much quicker to leave out those extra three letters.  But I digress, our part of these donut making forays was to shake the donuts, hot from the fryer, in sugar in a brown paper bag.  I remember the shiny grease spots appearing on the bag as my sister and I took turns shaking.  Yes we actually took turns.

Now the hate part…When I was a teenager I got a job at a donut shop (without the “ugh”, that come later).  The married boss was a creepy little man who made rudely suggestive remarks to me every time his wife wasn’t in the shop.  I guess because I had a baby and wasn’t married that made me fair game and would surely I should appreciate his advances.  One afternoon he cornered me in the kitchen and made a more physical advance.  Needless to say I turned in my apron and quit on the spot…UGH (see, I told you those extra three letters can come in handy)!

So there I was this Saturday with an empty donut pan and some free time, so chocolate donuts were made and devoured.

Devils Food Baked Donuts (with Sprinkles)

  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 non-dairy creamer (I used MimicCreme)
  • 1 tsp apple cider vinegar
  • Egg replacer for 1 egg
  • 4 Tblsp Earth Balance or other vegan margarine (melted)


  • 1/2 cup chocolate chips
  • 1 Tblsp coconut oil

Preheat oven to 350 degrees.  Spray your donut pan with cooking spray.

Sift together flour, cocoa powder, and baking powder into a bowl.  Stir in sugar and salt.

In a 1 cup measure combine creamer and cider vinegar.  Let it set a bit to curdle.  Mix in the egg replacer (if you’re using a powdered replacer there’s no need to reconstitute just put the powder and water into the cream vinegar mixture and stir).  Then mix in the melted margarine.

Dump the liquids into the dry ingredients and mix only until dry ingredients are incorporated.  Don’t overmix.  Spoon the donut  batter into the pan, mine filled 8 donut wells.

Bake for 10 minutes.  Remove from oven, cool in the pan for 5 minutes and then turn them out onto a wire rack to finish cooling.

For the glaze melt chocolate chips and coconut oil over hot water, use your cute vintage double boiler if you have one, dip the cooled donuts into the melted chocolate and then into rainbow sprinkles if that’s how you roll.


Glaze being made in cute vintage double boiler 🙂



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Baking in Paradise

One of the great things about staying in a condo when you travel is access to a regular kitchen.  Granted not quite as fully stocked with gadgets and ingredients as my kitchen but with a mixing bowl and an oven I’m set.  Yesterday was gloomy and rained off and on all day and when it rains I bake.  Peanut butter cookies are my baking comfort food and my go to recipe is from a cute little cookbook called Rabbit Food.  I picked up my copy at Food Fight on my last trip to Portland but last time I checked you could still order it online from them. Which is a good way to support a vegan business!  So back to baking…I had mixed and bagged all of the dry ingredients and brought from home so all I had to do was throw some Earth Balance and peanut butter in the mix, run across the street to buy a cookie sheet (not so well stocked here like I said).  Ten minutes later yummy comfort food in paradise.  Note:  I’ll have to post pictures later since I’m blogging from my phone and the pictures look all funky and overexposed.


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Chocolatey Goodness

Who knew delicious chocolate cookies could be made without a lick of flour, who knew indeed.  Just try this recipe if you are having a chocolate craving, most excellent!


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