Source: Lovenbake.com
Comment: I didn't even bother trying it, but supposedly it was really really good. I don't like pistachio paste. Nuff said! Oh, and of course I veganized it.
Source: Vegan Cupcakes Take Over the World
Comments: Okay, I couldn't get the lid off of the cherry preserves and I was home alone. I subbed in strawberry preserves and it was okay. I mean, I couldn't really taste it at all, which I guess is fine in itself. The day I made them they were kind of dry and I was unimpressed. Also, they sank a lot. I mean a LOT. I was pissed off. However, after an overnight nap in the fridge and a double batch of the fudgy icing that is paired with the recipe these came out more dense and fudgy. So overall in the end they are nice and brownie-like, just not on day 1.
Source: Isa's Recipe on Powell's Books Blog
Comments: Whoever said bagel making is hard is stupid. Or Isa's recipe is just so amazing that I didn't notice the "hard stuff". Well, for me the hard stuff was actually forming the bagels. Mine had lumpy bottoms. But when they taste really damn good do you actually care about the bottoms? I know I don't! These pretty much took less time than traditional bread. I did about 1.5 hours in rise time and then 18 minutes to cook after the quick 2 minute boil. I think I really need to invest in some Everything bagel seasoning for my husband since those are his fave!
Source: Lovenbake.com
Comments: I promised to bake something with pistachios and had no idea what I was going to make. I bought the pistachio paste and then had to try to find a recipe that used it. Talk about hard! Sheesh. Well, on the brand website it had these gems. But 10 dozen? WTF? I halved the recipe and it was way more than enough. I subbed margarine and even egg replacer for the 1.5 eggs. The pistachio lovers loved them, but I didn't like them at all. Never mind they are a bitch to make. It is like piping chocolate chip cookie dough. Ow. Killer on the hands.
Soft Dinner Rolls
Source: King Arthur Flour
Comments: These were really really good. I actually used them hot out of the oven and stuffed them with vegan bbq pork. Poor mans pork buns! So tasty. They held up well when cool and hit the spot as a small snack. The photo is horrible, but well, they tasted good!
Source: Email from Low Fat Desserts and Below
Comments: Yes, I really wanted to use up some peaches that a coworker left for me. I veganized it and it turned out great. The leftovers went over well for my husband's breakfast, and he even shared. I really do love peaches and it is hard to find something to bake that is portable with peaches (so it is easier to give away).
Peach Coffee Cake
Servings: 9Cake:
• 1/2 cup firmly packed brown sugar
• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup skim milk
• 2 tablespoons canola oil
• 1 1/2 teaspoon vanilla
• 1/4 cup egg substitute
• 1 1/2 cup peeled fresh peaches, choppedTopping:
• 1/4 cup sugar
• 1/2 teaspoon cinnamonPreheat oven to 400°F. Spray 9 inch cake pan with cooking oil spray. In medium bowl, combine flour, brown sugar, baking powder, baking soda and salt, mixing well.
In another small bowl, combine oil, milk, vanilla and egg substitute, blending well. Add to the flour and sugar mixture; stir just until moistened. Fold in chopped fresh peaches. Spoon batter into prepared cake pan.
In another small bow, combine sugar and cinnamon, mixing well. Sprinkle over batter. Bake at 400°F for 25 to 33 minutes until top is lightly browned. Serve warm alone or with fat-free frozen yogurt.
Per Serving: 207 Calories
3g Fat (14% calories from fat)
4g Protein
41g Carbohydrate
1g Dietary Fiber
trace Cholesterol
268mg Sodium
Source: Crust from Have Cake Will Travel
Comments: Okay, I had these clam shell molds for quite a while and thought they would make this type of preparation easier. I was WRONG. The blueberries and peaches wanted to run away and they had to be rolled a bit larger than the crimper to hold themselves closed. In other words, I had a nightmare of a time making these. They did taste really good, but I won't make them again. If I do something with a filling, I will use the bigger ones for pie filling and save the smaller sizes for jam and chocolate. Right now I'm a bit traumatized. I still have half of the filling in the fridge so I guess I'll add to it and make a real pie. I wish I liked pie.
Source: Dessert-Lovers Email List and Below
Comments: I hate coffee but I would definitely add more coffee granules (I used espresso) to them next time. In fact, I couldn't taste the coffee and I can sniff it out of most everything! They were great for dunking in coffee according to the husband and everyone seemed to like them. I subbed out the egg for egg replacer, and as you can see I just incorporated the walnuts into the batter instead of rolling them in the nuts. So much easier.
Coffee Fingers
Shortbread with a light coffee flavour.
1 cup margarine
1/2 cup brown sugar
1/4 cup icing sugar
1 teaspoon instant coffee granules, crushed
1 egg yolk
2 cup flour
1 egg white, beaten til frothy
1 1/2 cup chopped nuts (peacans or walnuts)Preheat oven to 300 F. Cream margarine, brown sugar, icing sugar, egg yolk and coffee granules together. Add flour and mix well. Roll out on lightly floured surface about 1/2 to 3/4 inch thick. Cut into fingers about 1/2 by 2 inches. Wet the fingers in the egg white and roll in the nuts. Place on a greased cookie sheet. Bake for 20 to 25 minutes.
Source: Evil Shenanigans
Comments: Amazing. These little bites are so addictive. I originally opened up a jar of cranberry apple spread to fill these with but it was just to darn summery out and strawberry it was. I did veganize it of course with margarine and soymilk. Oh, and I didn't have a chance to add powdered sugar. That wasn't a problem and they all got inhaled.
