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The Joy of Vegan Baking

Anyone try this cookbook? Or planning on buying it?

http://www.amazon.com/Joy-Vegan-Baking-Compassionate-Traditional/dp/1592332803/ref=dp_return_1/103-7005927-6356664?ie=UTF8&n=283155&s=books

After VCTOTW and this site, I don't know if I really *need* a new cookbook on desserts... but... well, anyone?

Thank you for those adjustments, JessaCita. Always happy to learn when I can make adjustments in a recipe and still maintain a great taste.

On another note .. I tried the Chocolate Coconut Macaroons recipe in the cookbook. While they were easy to make, the end product was too sweet for me. Also, more oat-y than coconut-ty in taste, which I don't mind but the recipe should be renamed to reflect that.

Happy to help! :) Also, I have noticed that, while I love this book, a lot of the recipes have been a little too sweet for me. In the Raspberry Oatmeal Bars, for instance, it calls for 1/2 c. sugar. I cut it down to 1/3, and I think next time I will do only 1/4 (maybe a Tbsp. more than that...). It had great flavor, but with the sweet jam added in, it was just slightly too sweet for my tastes!

When I saw the author at the Boston Veg Fest, she stated in her talk that a cookie should be a cookie.  Not those 1970's versions of healthy vegan cardboard.  That just because the baked goods are vegan does not mean they should taste 'healthy' or different from non-vegan versions.

Which could be why you may find them too sweet as she went for S.A.D. compatibility, I guess.

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Thank you for those adjustments, JessaCita. Always happy to learn when I can make adjustments in a recipe and still maintain a great taste.

On another note .. I tried the Chocolate Coconut Macaroons recipe in the cookbook. While they were easy to make, the end product was too sweet for me. Also, more oat-y than coconut-ty in taste, which I don't mind but the recipe should be renamed to reflect that.

Happy to help! :) Also, I have noticed that, while I love this book, a lot of the recipes have been a little too sweet for me. In the Raspberry Oatmeal Bars, for instance, it calls for 1/2 c. sugar. I cut it down to 1/3, and I think next time I will do only 1/4 (maybe a Tbsp. more than that...). It had great flavor, but with the sweet jam added in, it was just slightly too sweet for my tastes!

When I saw the author at the Boston Veg Fest, she stated in her talk that a cookie should be a cookie.  Not those 1970's versions of healthy vegan cardboard.  That just because the baked goods are vegan does not mean they should taste 'healthy' or different from non-vegan versions.

Which could be why you may find them too sweet as she went for S.A.D. compatibility, I guess.

Yes, I agree. I am glad she provides recipes that both vegans & omnis can enjoy! They really do taste like their traditional non-vegan counterparts, and for that, I am thankful--especially because I love to unexpectedly dazzle others with delicious vegan goodies & prove that we aren't deprived in any way! :D

However, I myself don't really mind a little "healthy" taste to my baked goods. Plus, from my experience, vegan tastebuds seem to be more sensitive and maybe...hmmm, more "receptive" of subtle flavors (does that make sense? ???), so I think the sweetness is just a little much for what I'm used to. But I don't mind adjusting to taste--that's what cooking is all about! :)

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i just made the Lemon Bars and they are ridiculously good!!  Soooooooo much better than the Time Warp ones i made off of this site.  They actually have a thick gooey layer of filling you can sink your teeth into, nothing skimpy!  I used the juice of 2 lemons but it only ended up being a little more than 1/2 cup (youre supposed to have 3/4) and i just added water to make up the difference ( i remember the time warp ones being overly tart so i didnt feel the need to do the full 3/4 as juice).  But WOW!  they are so lemony and perfectly sweet,  and the crust is great.  I was deciding between these ones and the vcon ones but all you need for these are a 1/2 cup of silken tofu while vcon asks for agar, arrowroot powder & tumeric... none of which i have in my cupboards.  So glad I picked these though - soooo delicious!! 

I also made the Chocolate Peanut Butter Frosting to frost some pb cookies.  Again, WOW - so good & simple to throw together.  It would be amazing on cupcakes... or just on a spoon.  So far this cookbook has not let me down!

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I bought the book last weekend and I made the Raspberry Oatmeal Bars last night, since y'all thought it would be a good place to start.  Did anybody else have trouble getting the margarine to mix in?  She tells you to do it with your hands, which was just a disaster.  I kept thinking, wouldn't this be easier with oil?  She seems to use margarine (or "non-dairy butter" as she insists on calling it) instead of oil in most things.  I might have to experiment.

Anyway, they turned out just fine.  Like y'all said, I'd go ahead and make them as directed for a party or something, but I think I'd use whole wheat flour and less sugar to make snacks for myself.

I like the general baking tips in the book.  For example, she confirmed my experience that pie crusts don't cook well in ceramic pie plates.

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I made the awesome blueberry cobbler.  Was fantastic!!! I tried very hard to stick to the recipe exactly too.  I only subbed lemon juice for the lemon zest.  And it came out beautifully!

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Did anybody else have trouble getting the margarine to mix in?  She tells you to do it with your hands, which was just a disaster.  I kept thinking, wouldn't this be easier with oil?  She seems to use margarine (or "non-dairy butter" as she insists on calling it) instead of oil in most things.  I might have to experiment.

I actually melted the butter (but only used half the amount), mixed it with my applesauce sub, and it mixed in great! I'd imagine if the margarine was cold, it wouldn't, though!

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Did anybody else have trouble getting the margarine to mix in?  She tells you to do it with your hands, which was just a disaster.  I kept thinking, wouldn't this be easier with oil?  She seems to use margarine (or "non-dairy butter" as she insists on calling it) instead of oil in most things.  I might have to experiment.

I actually melted the butter (but only used half the amount), mixed it with my applesauce sub, and it mixed in great! I'd imagine if the margarine was cold, it wouldn't, though!

It said "softened" so I just let it sit out for several hours.  So it wasn't cold, but it wasn't melted either.  Oh, well.  I won't make that mistake again.

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Did anybody else have trouble getting the margarine to mix in?  She tells you to do it with your hands, which was just a disaster.  I kept thinking, wouldn't this be easier with oil?  She seems to use margarine (or "non-dairy butter" as she insists on calling it) instead of oil in most things.  I might have to experiment.

I actually melted the butter (but only used half the amount), mixed it with my applesauce sub, and it mixed in great! I'd imagine if the margarine was cold, it wouldn't, though!

I stuck the margarine in the microwave for a little bit to get the margarine(I used Earth Balance) soft and a little melted before blending it with my mixer.

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I made the Rasperry Oatmeal Bars but used cherry preserves instead.. so I guess I actually made Cherry Oatmeal Bars.  They couldn't have been easier, and they were really good.

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since posting this topic, I've gotten this book.

Results:

sugar cookies - yay!
gingerbread cookies with royal icing - yay!
currant scones - yay!
chocolate chip cookies - yay! (but no nuts)
cinnamon coffee cake - yay!
blueberry cream cheese blintzes - my crepe stuck to the (non-non-stick) pan really terribly, so i just ate the filling. the filling was a 'yay!'

but...
brownies - :/ Once I started mixing the wet and dry together, I realized there was no oil in the recipe. I'm not a huge fan of the fat free kind of texture/taste (bouncy and not very chocolatey, despite the amount of chocolate in it), so I wasn't very impressed. And I went and used my black cocoa on them too...

next adventures: strawberry cupcakes, butterscotch pudding

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brownies - :/ Once I started mixing the wet and dry together, I realized there was no oil in the recipe. I'm not a huge fan of the fat free kind of texture/taste (bouncy and not very chocolatey, despite the amount of chocolate in it), so I wasn't very impressed. And I went and used my black cocoa on them too...

I was not at all impressed by the brownies, either. I have since found an AMAZING vegan brownie recipe, and it puts these to absolute shame! I think this is the only recipe I have been disappointed in. The Focaccia is INCREDIBLE!!!

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brownies - :/ Once I started mixing the wet and dry together, I realized there was no oil in the recipe. I'm not a huge fan of the fat free kind of texture/taste (bouncy and not very chocolatey, despite the amount of chocolate in it), so I wasn't very impressed. And I went and used my black cocoa on them too...

I was not at all impressed by the brownies, either. I have since found an AMAZING vegan brownie recipe, and it puts these to absolute shame!

Do tell!  Where is this AMAZING brownie recipe JessaCita?!  On Sunday I tried the Maple Walnut Brownies in How it all Vegan! and they were dry and cakey--just another disappointing vegan brownie.  I wasted 3/4 cup of organic maple syrup, so I kinda feel your pain, faunablues. 

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brownies - :/ Once I started mixing the wet and dry together, I realized there was no oil in the recipe. I'm not a huge fan of the fat free kind of texture/taste (bouncy and not very chocolatey, despite the amount of chocolate in it), so I wasn't very impressed. And I went and used my black cocoa on them too...

I was not at all impressed by the brownies, either. I have since found an AMAZING vegan brownie recipe, and it puts these to absolute shame!

Do tell!  Where is this AMAZING brownie recipe JessaCita?!  On Sunday I tried the Maple Walnut Brownies in How it all Vegan! and they were dry and cakey--just another disappointing vegan brownie.  I wasted 3/4 cup of organic maple syrup, so I kinda feel your pain, faunablues. 

Totally the best. Hands down, amazing. And I wasn't expecting much because I certainly have been the victim of MANY vegan brownie recipes that promise to be "the best!" or "amazing!" or whatever, and they are NOT. These ARE. Soooo good. Best Vegan Brownies Ever. The only thing I changed is that I didn't wait for them to cool before cutting. ;)

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Best Vegan Brownies Ever.

Thanks!

Have you tried the "brownies" recipe on the front page?  I'm not a brownie fan myself, but I always get compliments on those.

Yeah, I think that that was the first vegweb recipe I ever tried and I wasn't crazy about them.  But it could have been my fault.  I might give them another chance if JessaCita's recommendation doesn't work out for me.

Sorry to hijack the thread.  Resume discussing JoVB!

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I recently bought this cookbook and have made the brownies and currant scones so far.

The brownies are very fudgy. Most other brownie recipes I've tried end up too cakey and totally fall apart so these was good. I did find them too sweet though so next time I will probably cut back on the sugar a bit. Otherwise, these were very easy to make and the texture is wonderful. Oh, and did I mention they are LOADED with chocolate. Yummmmm

For the scones, instead of currants I used dried cranberries, since it's what I had. My first time making scones and these were delicious. I think I rolled them too thin though since they came out a bit on the crispy side but the flavor is amazing. I'll be making these again.

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By the way, has anyone listened to Colleen Patrick-Goudreau's podcast? If not, go to the iTunes store and download them for free. They're great! Really good to recommend to fence-sitters or newbies--and it gives you ways to respond when people challenge you about your veganism.

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i made the Chocolate Brownies and thought they were delicious!  instead of using a cup of chocolate chips i used a half cup of chopped up dark chocolate bar and a half cup of ghiridelli ground chocolate (w/ cocoa).  i only baked them for 35 minutes instead of the recommended 40 so i could end up with fudgier brownies.  they were great still a little warm from the oven but i think they are even better today - super fudgy.  they are pretty thick in a 8x8 pan, so if i ever wanted to put a topping on them (mint or cappuccino with a ganache) i think they'd be perfect in a 9x13 with a lowered cooking time.  and i would never have guessed they had no oil (and either would the other people that i gave them to).

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I made the Strawberry Cupcakes and topped them with the Chocolate frosting and they were just ok. I could barely taste the strawberries in the cupcakes, especially with the frosting. The frosting is super sweet (duh, it's frosting) and the sweetness I think drowns out the flavor of the cupcakes. And I even halved the frosting recipe and it was still more than enough.

If I make these again, instead of pureeing the strawberries, I might puree half and cut up the other half to see of that enhances the flavor. I'll leave the frosting off too. I'm not a huge frosting fan but just wanted to try it out this time. Maybe I'll do a ganache instead.

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I bought the book last weekend and I made the Raspberry Oatmeal Bars last night, since y'all thought it would be a good place to start.  Did anybody else have trouble getting the margarine to mix in?  She tells you to do it with your hands, which was just a disaster.  I kept thinking, wouldn't this be easier with oil?  She seems to use margarine (or "non-dairy butter" as she insists on calling it) instead of oil in most things.  I might have to experiment.

I used my hands last time, instead of a mixer, and it worked fine. You just have to make sure the non-dairy butter is at room temperature so it's a little soft and mixes well. Also, you may want to wear gloves if you have long fingernails so it doesn't get trapped underneath your nails.

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I got it for a bday present and at first I was a little skeptical since I usually get all my recipes from here!  But it does have a good recipe for cornbread and lots of other breads.  I would say that it has pretty basic recipes but nothing that makes it really stand out.

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