Gingersnap oh gingersnap…How do I love gingersnaps?
Well let’s just say 40 cookies came out of the oven 10 minutes ago and there are only 35 left, and I’m the only one home right now.
Wait! They are small!
What!? it’s like equal to 1 cookie really!
Don’t judge me until you try for yourself! Then let’s see who can only eat one!
Below is my original post from 2 years ago when I first showed you how to make Vegan Aquafaba Swiss Buttercream and now I have updated the video with another more in depth tutorial which is (in my opinion better) but it may be helpful to watch both versions.
The first video here includes a bonus tip on what to do when your buttercream “breaks” or curdles into that horrific mess and most people throw it out in disgust at that point, but wait!
I show you how to come back from that with tips on how to avoid it altogether so be sure to check it out!
Nothing can beat a homemade traditional English Muffin Recipe!
Nope, not even Thomas’!
Chock full of nooks and crannies just like they should be!
But did you know that the traditional English Muffin is both baked AND cooked on the griddle?
Who doesn’t love a cinnamon bun!?
Make it Pumpkin Cinnamon Buns and you are now at an entirely new level!
I can’t believe I’m saying this, but this new recipe is even better than the original Cinnamon Buns recipe I shared years ago!
This time complete with cream cheese icing I ate 3 of these jumbo buns before the pan was even cooled!
They are dangerous so I will warn you to have an exit strategy for them before they finish baking.
Of course I cannot take credit for this spectacular, amazing, awe inspiring Chocolate Mousse, which happens to be egg free, dairy free and vegan!
Thanks to Herve This, a french physical chemist who’s main area of interest is in molecular gastronomy.
But I actually first saw this recipe by Chef Heston Blumenthal on youtube . He does an excellent job explaining the science that is happening when we make this chocolate mousse; simply from chocolate and water!
What got me so excited about this recipe was not only that is is VEGAN, but that it is non perishable for up to 1 week at room temperature!
Finally a soft rolls hamburger bun that is suitable for my double decker California style vegan cheeseburger with all the works! (scroll to the bottom to see that masterpiece! yummmm!)
They almost didn’t make it to the burger part though since I was devouring these soft rolls faster than they could cool down out of the oven!
If any one knows what a potato roll tastes like? This is a the best way I can describe how these taste.