My blog has faded into the background of late, I mentioned it briefly in other recent posts so I’m not going to say any more about it here. Instead I’m just going to rave about cookies and how wonderful they are. I used to have a different go to cookie recipe, it’s on the blog and I’d still recommend it as a great one, but this one has taken its place. It’s an incredibly simple recipe that does require you to have some waiting time, and also has the added bonus of being completely vegan. It’s not asking you to make any awkward substitutes, and if you aren’t then you can stress less about the chocolate you’re putting in it. It just happens to be a very simple oil based cookie dough that doesn’t use butter or eggs. Chilling the dough is absolutely essential for the success of these cookies. A sprinkle of sea salt over each just before you bake them adds a pleasant salty burst, but if you don’t want it, it’s not needed. Read more
The blog has taken a back seat since the turn of the year, and so has baking if I’m being honest. I’m not even going to apologise, I’ve just been busy and concentrating on other facets of my life. I’ve got a whole bunch of stuff planned in though, so do stick with me. First up is something we quickly put together after getting back from a long weekend in Bath. It was mid afternoon on a dreary Monday and we wanted something we could snack on in the evenings that would help satisfy a sweet craving without being too heavy. My girlfriend is also half way through a vegan month, so it had to be something dairy free. A while ago I tried making a courgette loaf that didn’t particularly hold up, but this one works much better.
It’s 2018, and I’m not really sure how that’s happened. We’re half way through January too, which is another thing that I’m not entirely up to speed with. I’ve taken a few weeks away from the blog, and even instagram, to just have some time to myself, and I’m not expecting to get back to posting regularly until February. This doesn’t mean I’ve not been baking through, and over the weekend I tried my hand at something I’ve been putting off for years; homemade doughnuts. The type you fry, not the oven baked ones I’ve put up on the blog before, but the ones that for a long time actually terrified me. I’d given myself a mental block for anything deep fried, convincing myself that if I’d not burnt the house down then I’d just end up with a giant vat of oil to get rid of. Over the last year or so though I’ve been teaching myself to fry things on the hob, and it’s finally lead to this point. So here it is; a recipe for super quick, and vegan, doughnuts. Read more
I’m 10 days into a Vegan month and so far it’s going pretty well. I’ve yet to find myself melting down into a puddle crying about halloumi. There’s still time, but so far, so good. One of the big ones for me when it comes to a month like this isn’t actually my meals, or even what milk to put in my tea, it’s the baking. I usually bake a couple of times a week, minimum, and most of my go-to recipes are full of butter and eggs. Cookies for instance are one of my favourite things to bake, but I’ve yet to find a vegan cookie recipe that’s matched up (if you’ve got one, please, please leave it in the comments below!). I decided to kick the month off with a batch of Vegan Cinnamon Buns though, to see whether I could make a completely vegan dough.