Lumas

WOW. That is the greatest picture I have ever seen. Maybe its because I studied all day for a Geography exam. Lahars, volcanoes, lava... you get the idea.

The taste was great. I followed Tammy's recipe for the ganache and the raspberry filling. Most looked in temper, but there were a bunch that definitely bloomed. I just used a long chef's knife. I used a square baking pan (8 inch) and so I got 64 pieces, each 1 inch big.

Inspired by Majas post, I decided to make strawberry marshmallows dipped in white chocolate. I ground up some flower shaped pink sprinkles and added that to the top.

My first attempt at making any chocolate candy. I followed tammys recipe from the g pectin thread. I used rasberries and strawberries plus a teaspon or so of Kirsch. A tablespoon and a half of aged baslamic vinegar in the ganache. I really did not temper the chocolate. I actually didn't care. Yea, that sounds bad, but I have never made any kind of chocolate coating or anything before. However.... really enjoyed doing this and next time I plan on actually tempering and using good chocolate.

I received Book of Tarts by Maury Rubin... I wonder if his shop The City Bakery is still open? Anyhow, the book looks good. Lots of pictures, which I always enjoy when baking. The recipes seem a little too simple, though. Most recipes have 4, maybe 5 max. number of ingredients. White chocolate infused with pear skins is going to be the first recipe I try. I will check out a few more of the books everyone has mentioned.

It has been over a month since the last post in this thread. Has everyone stop baking Herme recipes? I made the nutella tart the other day. I didn't find the tart to be that amazing. Don't think I would make it again.

Sounds good. The only problem is it is out of print and the lowest price is $70.00. *Thanks to FlavoursGal, I got the book for around $13.00!!!!*

I have come to the realization that I do not enjoy the cakey goodness that so many others have come to love. I hate the frostings and did I mention, the CAKE part? So... I have been making a lot of tarts lately and I am really enjoying them. I was looking for a few books that are specifally dedicated to making Tarts. I know there are a few out there, but does anyone have any recommendations? Thanks.

Calzones Tryed to make pizza dough with semolina and spelt flour. Actually came out good. Mozzarella, goat cheese, thyme, and prosciutto were the filling.

This was really yummy... Caramel Pudding Tart with Almond Shortbread Crust with Fleur de sel spinkled over the Carmelized Almond brittle

Fake-Fried Chicken The recipe is very basic. If anyone actually fools around with it and adds other spices, I would love to know. I only made this twice and haven't had a chance to play around with it. The coating will come off easily, so use a spatula and tongs to flip it and it stays on fine.

A few desserts from the past month: Vegan Tiramisu A not so pretty Herme's pave Coffee Crumb Cake

Yea, the cake is baked with the topping on it. Some of it is suppose to drip down, but it seemed like ALL of it did. I might just try a non-liquid based topping next time. It was really good even if it didn't come out 100% right. Thanks for the info.

Food from the past couple of days. Pasta e fagiolo Fake Fried Chicken Kung Pao Chicken Probaly wondering what fake fried chicken means? It is a flour and cornmeal mix browned in a fry pan and then roasted in the over for a half an hour. Comes out really good and only 2 tbs. of oil!!

Been awhile since I have posted anything, but I am now baking again! I need some help with what went wrong with this dessert. Brioche Bee Sting Cake from Perfect Cakes. The brioche came out good. The problem was that it baked unevenly. Some spots were high and some were low. The second problem was the almond brittle topping. It was suppose to carmelize, but most of the liquid just dripped down the sides and formed on the bottom of the cake. The third problem was the pastry cream. The cream was way too thin. It started to look like it was cooking and it became lumpy so I got scared and pulled it off the hear. I think I should have kept cooking it a little longer. Any help. Thanks.

I have good quality (magic line) aluminum bake ware and I was wondering if it is broiler safe? I know half-sheet pans are broiler safe, but they are much thicker than a cake pan. Specifically, I am using a 9x13 inch pan. Thanks. *Edit* I also have a 9x13 disposable aluminum pan. Would that be better to use? Thanks again.

Vegan Muffins With Apricot Jam in the center

Looks really good. It seems like the sides of the cake stuck to your pans? I was always having this problem because I used oil and flour, but Ling told me JUST to use a spray oil and the cakes come out perfect now. No sticking. Sorry if I am wrong and it didn't stick.

I have been attempting to create a dessert using raisenets. My friend's birthday is approaching and she loves raisenets. So far (from the advice of Ling) I have tryed a ginger cake with rum soaked raisins and milk chocolate frosting. It was really good and I am going to make it again tomorrow. Anyway, this was a horrid attempt lol. Ling warned me about the flavors not working well and she was right. Chocolate Ganache Raisin Ginger Tart with a BURNT ginger brittle

Another attemp at vegan baking. Another Fran Costigan recipe. Vanilla cake and vanilla (tofu based frosting). Cake was good, but the frosting needed a stronger flavoring than vanilla to mask the slight tofu taste.

Renee K, the book is More Great Good Dairy-Free Desserts Naturally. I think Fran only has one other book, which is called Great Good Desserts Naturally. I have both books but Great Good Desserts Naturally is the older one and many of the same recipes are in More Great Good Dairy-Free Desserts. The chocolate chip cookies have potential. I wish she would have put the recipes in metric weight. It is the best Vegan baking book I have seen so far, and I have quite a few. Here is a link that has five or so recipes of Fran Costigan's I tryed the brown rice pudding. That is a bad one. The brownies look pretty good and I might try those this weekend.

Ah, the joy of starting my fall semester of college. I haven't had much time to bake and when I have, I forgot to take pictures. Iv'e been trying a ton of recipes from Fran Costigan (A Vegan Baker). Chocolate Chip Cookies: Cookies were good, I should have added a little more flour, but the taste was good. Just a little too soft. Ugh, I also should not have rolled the cookies in sugar.

Im actually into health food. I have read a ton of books on different diets, cleanses and health recipes. It depends what you mean by healthy though. I find that some of the vegan baking recipes are fairly healthy and some are actually really good. I would recommend checking out Fran Costigan's More Great Good Desserts Naturally. It can be had for ten dollars or so on ebay or amazon. I know you aren't looking for the tofu based frostings, etc. But the cakes, muffins and cookies themselves are basically whole wheat mixed with a little all-purpose flour, a tiny amount of canola oil, maple syrup or brown rice syrup, and raw sugar. The recipes are quite good. Fran Cositgan attented The Art Institute of New York City and The Natural Gourmet. So most of her recipes can be trusted.

Ling, I have the current Bon Appetit, and yes, that is the same recipe.

The Red Velvet looks good Ling I have always been interested in vegan baking and healthier baking so I picked up a copy of More great good dairy-free desserts Naturally by Fran Costigan. I will try some of the tofu based desserts soon, but for now I made Sweet Apple Streusel Pie. It actually turned out really really good. The crust consisted of whole wheat pastry flour, all-pupose flour, chilled canola oil, ice water and vinegar. The crust was flaky and tasted great.