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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?

also, they bake up pretty thick in an 8x8 pan, so the last time i made them i baked them for 20 minutes in a 9x13 and then put a layer of mint frosting on top and a chocolate ganachey layer on top of that.. they were the perfect thickness.

Yeah, they ARE really thick.  I'm doing them in a larger pan next time as well.  You get more that way anyway.

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I've haven't tried any of the cake recipes yet, but my favorite yellow cake recipe is actually the 'white cake' recipe on vegweb found in the 'weddings' section.. just add more vanilla to make it yellow.. it's delicious - totally light and fluffy.

I'll remember this!!! http://www.clicksmilies.com/s1106/aktion/action-smiley-033.gif

eta: Yeah, I just tried that one.... :(

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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.

This is kind of cheating, but I've used the Arrowhead Mills chocolate cake mix (using EnerG egg replacer) with much success.  They also make a vanilla cake that might be just as good--might be an option: http://www.arrowheadmills.com/products/product.php?prod_id=1805&cat_id=84  I've had no success with vegan white/yellow cakes, only carrot and lemon and chocolate. 

On another note...
I made the chocolate chip cookies just like the recipe and they were amazing!  Certainly not at all healthy, but so, so good.  Probably the best chocolate chip cookies I've had or made, vegan or not.  Josh agreed.
Tonight, I made the banana crumble and it's insanely sweet.  Wow.  It's pretty good, but next time I'd probably half the amount of sugar.

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I made the Peanut Butter Cookies, and they are very tasty! I might have liked the dough more than the cookies...but they are still very good. The dough was a bit crumbly, but that was fine. I'm sure these are MEGA fattening..so they're not something I will make very often at all, but still nice to have. I didn't really have any issues. I added chocolate chips to the top of most of them....but that seemed to take away from the cookie (for once). I used whole wheat pastry flour.
http://photos-h.ak.facebook.com/photos-ak-sf2p/v288/214/96/507120532/n507120532_3420871_1903.jpg

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I made the Blueberry Cake this morning for breakfast, and 12 of my family members gobbled it up! (I made a double batch.) I'm not sure why it's not called Blueberry Coffee Cake, because that's what it is--with a streusel topping & all. But at any rate, it is totally delicious! I cut the fat in half by using one mashed banana instead of some of the oil... It added a nice touch of sweetness (since I always cut back on the sugar, too; I can't follow a recipe exactly for the life of me), and also made the cake really moist!

My boyfriend & I are just about to make another pan for him to take to his co-workers tomorrow. ;)b They're always commenting on how good his lunches look & how varied his food choices are compared to their boring turkey sandwiches! :)>>> Anyway, this is a fabulous coffee cake & will be my go-to recipe for this type of dish in the future.

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Any idea how much fat and sugar you cut?  I'm always afraid to mess with the sugar in recipes because it's crucial to how they bake up.  As such I make almost nothing out of JOVB.  :-[

You know, I've always heard/read that about it being necessary to have exact measurements in baking... But I almost never follow directions completely, and I can think of only one time where something turned out weird when I experimented & cut fat and/or sugar. I've found that flour measurements are the most crucial, which I don't feel the need to mess with, anyway (even though I usually sub half with whole wheat pastry flour).

Aaaanyway. For this cake, I took a small banana, mashed it up, and placed it in the bottom of the 1/2 c. measuring cup. (Normally it would be a 1/4 c., but remember that I doubled the recipe.) That took up at least half of the measuring cup, and I just poured canola oil in until the cup was full, which wasn't very much... You can definitely taste the banana, but I really like that. And the recipe actually calls for Earth Balance, but I try to sub oils when I can because they're cheaper & more natural...

As for sugar, I cut that almost in half (since there's sugar in the crumb topping, too), but I always add a couple extra tablespoons just to make sure it won't be too bland. So for instance, if you were making just a single batch of this, it calls for 1/2 c. of sugar in the cake. Instead, I used 1/4 c., plus 2 tablespoons. So, a little over 1/3 c., I guess. :-\ Does this make sense? This might have worked so well because of how sweet bananas are... Otherwise it might be too bland & not sweet enough.

Sorry I can't be of more help with the exact measurements; I have a hard time measuring things & making sure they're exact...

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I made the Peanut Butter Cookies, and they are very tasty! I might have liked the dough more than the cookies...but they are still very good. The dough was a bit crumbly, but that was fine. I'm sure these are MEGA fattening..so they're not something I will make very often at all, but still nice to have. I didn't really have any issues. I added chocolate chips to the top of most of them....but that seemed to take away from the cookie (for once). I used whole wheat pastry flour.
http://photos-h.ak.facebook.com/photos-ak-sf2p/v288/214/96/507120532/n507120532_3420871_1903.jpg

I love this Peanut Butter Cookie recipe, too. It's dangerously good.

My batter was delicious, but crumbly, too. Still, the cookies came out moist and so flavorful. Best right out of the oven or dunked in vanilla soymilk.

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I just made the drop biscuits, and they were awesome. I'm notoriously bad at baking, but these tasted close to my mom's (although nothing will ever be AS good).  They were great for biscuits and gravy! Can't wait to try something else!

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My neighbor brought me a whole grocery bag of zucchini over and I did not know what I was going to do with all that zucchini.
So I made the Zucchini Bread.This turned out wonderful. I added the raisisns and walnuts and baked for 70 min. I am going to have wiht my breakfast tomorrow.

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i made the Pastry Cream.  my ovens not working and i wanted to make something no-bake for my roommates bday so i invented a layered bar thing.  oreo oatmeal crust, pastry cream middle and pb caramel top with a chocolate drizzle on top.  i gotta say, it came out really well!  anyway, the pastry cream is something you wouldnt eat on it's own.  it has a very thick goo texture, like a thicker version of lemon bar filling and the flavor is very subtle.  when i first tried it as i was making it i was a little unsure, but after using it in the bar i really like it, it balances out the richness of the other 2 layers.  it actually reminds me alot of a cake my family used to get about 15 yrs ago.. it was yellow cake with a "cannoli" filling with mini chocolate chips  layered in between.  i loooooooved that cake & now i wanna try to recreate it with this. (although i wouldnt use it to actually fill a cannoli, its way too thick & gooey)  In parenthesis after the recipe title it does say 'Custard' and it is definitely more on the custard end of the spectrum.  If you used the lemon extract variation it would be delicious as a filling for a donut...

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I made the Zucchini bread (muffins) and Soft pretzels on Tuesday for my package exchange buddies. We loved them, and I think they did too! From what I "hear" they did great in transit. I made 22 muffins..and two pans of pretzels. The pretzels were a bit time consuming...but taste just like soft pretzels should.  ;)b

http://photos-g.ak.facebook.com/photos-ak-sf2p/v300/214/96/507120532/n507120532_3483134_3884.jpg

http://photos-f.ak.facebook.com/photos-ak-sf2p/v300/214/96/507120532/n507120532_3483133_3567.jpg

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I made the Hearty Spiced Cocoa Muffins, and they are great! It says they are great for winter holidays...but I think they're great for summer..eating too! Patrick actually said these are his favorite "cake thing." So, that means his favorite cake/muffin/sweet bread! Whoa. I don't know about that..but they're good. Sweet and spiced. I used whole wheat pastry flour and safflower oil. I added chocolate chips, but no nuts.

http://photos-532.ll.facebook.com/photos-ll-snc1/v264/214/96/507120532/n507120532_3484175_9289.jpg

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I drool ever time I read your posts, Allychristine. So many recipes that I still want to try in this book. Thanks for your posts and pictures.

Am curious, have you tried any recipes in The Joy of Vegan Baking that you thought were just OK, or wouldn't make again?

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I drool ever time I read your posts, Allychristine. So many recipes that I still want to try in this book. Thanks for your posts and pictures.

Am curious, have you tried any recipes in The Joy of Vegan Baking that you thought were just OK, or wouldn't make again?

Thank you so much Saskia! I love to do it.  :) :) :) :) :)

The cocoa muffins are a bit dry this morning (and quite crumbly), so I think they need some more wetness. I think I added a little less oil than called for..so that might be the issue.

To answer your question...let me go back and look! ...Hey, I'll compile a list of my reviews, and add to it! I'm gonna make a new post for that..
Stay tuned!

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Ok, just like the non-dairy ice cream review...these are scored from 1 poor.....4 great.

Muffins, biscuits, and scones

1. Banana chocolate chip muffins pg. 38
-modifications: whole wheat pastry flour, 1/2 cup sugar instead of 1, less oil, 2 bananas instead of 4, more water, 1/2 cup choc. chips, 1/2 cup pecans
- 4! These were near perfect...

2. Hearty spiced cocoa muffins pg. 45
-whole wheat pastry flour, safflower oil (a little less), no nuts
- 4; just a little dry/crumbly next day

3. Drop biscuits pg. 48
-ww pastry, melted EB, added garlic powder to dough, added chopped garlic and melted EB to top
- 4; great as garlic biscuits...I look forward to adding different things

Sweet and savory quick breads

1. Cornbread pg. 54
-ww pastry, safflower oil, jalapeno juice
- 3; I probably won't make this again..it was too flour-y, and didn't have enough flavor

2. Zucchini bread
-ww pastry, Ener-G egg replacer, 2/3 cup safflower oil, less nutmeg, no walnuts/raisins, made 22 muffins
- 4!; very good!

3. Pancakes pg. 68
-ww pastry, safflower oil, Florida Crystals, banana slices on top
- 4; great pancakes..but a bit sweet

4. Waffles I pg. 69
-safflower oil, ww pastry
- 4; perfect! I might try with EB next time..

Cakes and cupcakes

1. Chocolate cake pg. 72
-ww pastry, 1/4 cup oil, no frosting
- 3; wasn't great..dry and crumbly (maybe b/c I used less oil)

2. Light lemon bundt cake pg. 80
-ww pastry
- 4! my favorite lemon/yellow/white cake; if I make it again..I'll add lemon extract to see if it adds much

Cookies, brownies, and bars

1. Chocolate chip cookies pg. 110
-1/2 EB, 1/2 applesauce
- 3; these just weren't as good as others I've made..I had high expectations

2. Mexican wedding cookies pg. 114
-ww pastry, added water to dough
- 4; great!

3. Peanut butter cookies pg. 116
-ww pastry, chocolate chips on top
- 4; very good, were pretty hard the next day, I liked the ones w/o chocolate chips better..

4. Chocolate crinkles pg. 123
-none?
-4; very good..not very fudgy, but chocolaty and soft

5. Chocolate brownies pg. 124
-none?
-4; pretty perfect...but only after cooling..let cool before you try them!

Crumbles, cobblers....

1. Bananas in sweet coconut milk pg. 140
- added cocoa powder and shredded coconut
- 2;  I won't try this again! It was so rich...I think I overdid it

Yeast breads and rolls

1. Focaccia pg. 172
- ww pastry, added the tsp. sugar, didn't knead as much, or bake as long
-4; good focaccia

2. Soft pretzels pg. 174
-ww pastry, safflower oil
- 4; time consuming..but great!

Mousses and puddings

1. Butterscotch pudding pg. 185
-none?
-3; was ok..I didn't use the plastic wrap and should have

Frostings, sauces..

1. Buttercream frosting pg. 231
-added cocoa
-2; I think this was just b/c my sugar was too grainy (make own)

2. Lemon sauce
-1 large lemon
-4; good

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NICE.

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I feel a bit like a narcissist for posting all and ONLY my own reviews...I didn't realize I had made so many recipes! haha, does that answer your question, Saskia?

I could have compiled everyone's reviews....but I'm not that committed..right now..

::)

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I feel a bit like a narcissist for posting all and ONLY my own reviews...I didn't realize I had made so many recipes! haha, does that answer your question, Saskia?

I could have compiled everyone's reviews....but I'm not that committed..right now..

::)

Oh wow. Thank you for doing that! It helps a lot.

I was asking for just your personal reviews because I've read your posts on other links on this website, and they have been, for the most part, consistent with my baking results. So don't feel like a narcissist, like your self-indulging, cause I am indulging in your reviews and photos too. :)>>>

The Banana Chocolate Chip Muffins get high marks from me as well. Also, try the German Apple Cake and the Raspberry Oatmeal Bars, which on your 1-4 scale, would get the 4 mark from me. I've made them repeated times, especially the Raspberry Oatmeal Bars because I get so many requests for them.

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Yeah, I've thought about making those bars several times..but preserves, etc. at our store are so expensive!

And thanks for the great comments!

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Yeah, I've thought about making those bars several times..but preserves, etc. at our store are so expensive!

And thanks for the great comments!

I've used so many different preserves, jams and jellies for this recipe. If you havea Whole Foods near you, get the 365 Organics brand Blueberry preserves. Only $1.99 and very, very good.

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