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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?

I made the Oatmeal Raisin Cookies today, and they're delicious. I did a half recipe, but used the full amount of cinnamon & nutmeg. I also used canola oil instead of EB, and lessened the amount by using a few Tbsp. of unsweetened applesauce. YUM! :D

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I made the Oatmeal Raisin Cookies today, and they're delicious. I did a half recipe, but used the full amount of cinnamon & nutmeg. I also used canola oil instead of EB, and lessened the amount by using a few Tbsp. of unsweetened applesauce. YUM! :D

Does oil for EB generally work in cookies?  I have never thought to do that, but it certainly would be cheaper.

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Does oil for EB generally work in cookies?  I have never thought to do that, but it certainly would be cheaper.

It worked in the pancakes!

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OK.  I mean, there's no reason why it wouldn't work, I guess.  Just might make the cookies spread a bit more maybe.

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If you dont want them to spread too much, maybe popping the dough in the fridge for a bit would help?

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Yeah, probably!  Good thinking.

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Actually, I find that oil works great as a substitute for EB. I actually only like the taste of the EB Whipped (not the regular stuff in the yellow container), though I sometimes use the regular for frostings & (very rarely) baking. I've never had the oil cause the cookies to spread more, but that might also be because I usually cut the fat amount down at least slightly & add a bit of applesauce instead. The applesauce makes them puff up more, probably halting the over-spreading. ;)b

I've also read that if you sub oil for margarine, you should use a smaller measure... For instance, if 1/2 c. EB is called for, use 1/3 c. oil.
1 c. butter=2/3 c. oil, etc. Because of this, I sometimes have to add a splash of soymilk to bring back the moisture, but not always. It takes a little experimenting, but I'm sure with all the baking we do, it'd be somewhat easy for anyone here to figure it out!

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Actually, I find that oil works great as a substitute for EB. I actually only like the taste of the EB Whipped (not the regular stuff in the yellow container), though I sometimes use the regular for frostings & (very rarely) baking. I've never had the oil cause the cookies to spread more, but that might also be because I usually cut the fat amount down at least slightly & add a bit of applesauce instead. The applesauce makes them puff up more, probably halting the over-spreading. ;)b

I've also read that if you sub oil for margarine, you should use a smaller measure... For instance, if 1/2 c. EB is called for, use 1/3 c. oil.
1 c. butter=2/3 c. oil, etc. Because of this, I sometimes have to add a splash of soymilk to bring back the moisture, but not always. It takes a little experimenting, but I'm sure with all the baking we do, it'd be somewhat easy for anyone here to figure it out!

Great tips!  ;)b
I've found that JOVB recipes are very versatile, and easy to modify. I think I've at least somewhat modified them all..and haven't had any troubles.

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Hi, this is my first post here. I have just recently started to try to go vegan. I am not 100% yet, but am trying to get there.
I found this web site and love it. And now I am loving to cook all of the new food and the new way of cooking. I have been buying way to many cookbooks lately :).
My newest cookbook The Joy of Vegan Baking, and I love this book.
Last night was my first recipe, I made theLight Lemon Bundt Cake. The cake turned out really good. I cut up some strawberrries to go on top. I love the taste of lemon and strawberries together.

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Welcome, Patty! Your cake looks gorgeous--that's one of my favorites, too! :) I think you'll like veganism, but I can't promise the cookbook addiction will go away... ;) I've been vegan for awhile now, and I STILL buy new cookbooks quite often. Isn't cooking & experimenting with new recipes so much more fun now?!

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Last night I made the brown bread with raisins for one of my co-workers.  It smelled really good and looked cool (I used a round pan), but the jury is still out on the taste...we're breaking into it a little later!

Also, the chocolate peanut butter cupcakes are amazing!!  The icing came out almost like a chocolate PB ganache...I'd like to try using it for truffles!

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There is a woman in my office with children who are allergic to eggs.  I really want to make them an outstanding vegan treat.  I tried the Choc Chip Cookie recipe from this book the other day.  The cookies came out totally flat.  I think this was my fault, because the dough was really warm (my house was way hot).  I should have just put the dough in the fridge  :(.    So last night I tried the Vanilla Cupcakes.  They were AWFUL, dense, spongy, bad flavor.  It seriously pissed me off!  >:(  I don’t think I did anything wrong with this recipe.  This is very frustrating; I really want to make a good yellow cake.

Other things I’ve made from this book…
Mint Choc. Chip Cookies – Awesome 5 Stars!!!
Raspberry Oatmeal Bars – So easy & so very good
Pumpkin Spice Bread – This recipe was lacking, bland.  Won’t make again.

Overall, I think this is a great book  ;)b.  There are lots of helpful tips for a novice baker like myself.  Not sure what I’m going to make next.  I think I’ll stay away from the cake recipes for a while.

QUESTION:  In this book, the author recommends whipping the egg replacer in a food processor.  The directions on the egg replacer box caution against over-mixing.  Does anyone else mix the egg replacer in the FP?

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I really want to make a good yellow cake.

I have also had a lot of trouble making yellow/white cakes....but I have not made the JOVB one. I think I've made one (out of like 6) that was pretty good...I can't remember right now which one it was. I can find it if you'd like me to.  ???

QUESTION:  In this book, the author recommends whipping the egg replacer in a food processor.  The directions on the egg replacer box caution against over-mixing.  Does anyone else mix the egg replacer in the FP?

I guess I never saw the over-mixing thing on the box..I think I've sometimes done it in the processor when she has directed as such...other times I whip it up with a whisk (for however long she recommends-1-3 minutes).

I think it just depends on what you are using it for (if you want a more "whipped egg"...).

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I have also had a lot of trouble making yellow/white cakes....but I have not made the JOVB one. I think I've made one (out of like 6) that was pretty good...I can't remember right now which one it was. I can find it if you'd like me to.  ???

If you remember the recipe, I would love to have it!  My coworker really wants to make an eggless birthday cake for her kids.

Thanks Allchristine, I really appreciate it!  :)

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If you remember the recipe, I would love to have it!  My coworker really wants to make an eggless birthday cake for her kids.

Well....after some searching and thinking, I guess I was remembering the light lemon bundt cake from JOVB! I believe it remains to be the only white/yellow/lemon cake that I've liked at all. It had a great texture...

I would think that it could be made into a vanilla cake..just leaving out the lemon? You might just have to add more water or soy milk? I don't know..but it might be worth a try.

I know how it is to be very disappointed in non-chocolate cakes..

Sorry to mislead you!  :smirk:

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I made the Chocolate Cake (into cupcakes) with a Chocolate/Buttercream Frosting hybrid, and I'm not very impressed..

The cake is ok...but a bit dry and crumbly (I did use a little less oil than called for -1/4 instead of 1/3 cup..so that might be to blame). I've had quite a few great vegan chocolate cakes though.

I started out making the buttercream frosting.....but I was just missing the chocolate...so I added some cocoa powder. The problem here was I make my own powdered sugar, but it never gets quite ground up....so it's very grainy (I've decided I might just have to buy powd. sugar for frostings).

Overall, it was just ok. As you can see in the crappy picture, the cupcake is crumbly and the frosting is weird...

http://lh5.ggpht.com/allychristine/SFMfF0XewaI/AAAAAAAAE3U/TfKeiIq3vMw/choccup.JPG

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I'm getting ready to make the Light Lemon Bundt Cake but I don't want to give up 3/4 c. of maple syrup (it's too expensive!) so I am planning to use Sucanat with some extra soy milk added. 

How thick is the batter?  Pancake? Crepe? Cookie? Brownie?  Trying to figure out how much extra liquid to add.

Oh, and FWIW, this cake was originally from the Millenium Cookbook I keep bugging everyone to get.

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How thick is the batter?  Pancake? Crepe? Cookie? Brownie?  Trying to figure out how much extra liquid to add.

I'm thinking like cake batter...you know? Maybe close to pancake? I don't remember exactly...

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Thanks.  Thickish pancake batter it is.  I'll report back.

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Has anyone tried the Date Bar recipe in this cookbook? I've been wanting to try a vegan date bar recipe for some time now?

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