Shortbread

Why is it that I have such a weakness for desserts that contain lots of butter?

You may remember from my Croissants post, that 1) Croissants have an insane amount of butter and 2) This is why they taste so good. Just as croissants were my downfall when I moved to France, shortbread was my buttery weakness when I lived in Scotland. My shortbread addiction was not helped by the fact that I was constantly surrounded by little packets of Walkers shortbread during my first few months in Scotland. I worked for a short time at a hotel in Edinburgh and we used to give guests complimentary shortbread. Although, when I say I gave the guests shortbread, it was more  like I shared it. Yes, it was really one of those “one for you, one for me” situations.

Continue Reading →

Cookies & Bars ·

Bagels

I did it. I successfully completed my 21-day vegan challenge. Go me! And once it was over I didn’t go on a meat-eating rampage either. Since my last day of the challenge (Monday) I’ve still been eating vegan except for some shortbread I had purchased prior to the challenge and managed to hold off eating. I’m actually a shortbread addict so just staying away from shortbread alone was a challenge in itself.

Continue Reading →

Breads – Yeast ·

Chocolate Avocado Cake

I’ve developed quite the love for avocados, a love which has grown during this vegan challenge I’m currently on. If I’m the only person in the history of veganism to gain weight on a plant-based diet, I’m blaming avocados (and maybe chocolate cake.)

Continue Reading →

Cakes, Vegan ·

Avocado Cream Cheese Icing

This batch was vegan, as I am still on the vegan challenge. For a plant-based version of this icing, replace regular cream cheese with a vegan variety. For this recipe, I used Tofutti Better Than Cream Cheese.

Ingredients

1 package cream cheese (225 g)
1/4 cup vegetable shortening (55 g)
60 g avocado meat (approx. 1 small avocado or half of a large one)
2 tsp. lemon juice
1 tsp. vanilla
2 cups icing sugar (280 g)

Directions

In a mixing bowl beat together the cream cheese and shortening.

In a separate mixing bowl beat together the avocado and lemon juice very well. There should be no lumps.

Add the avocado mixture and vanilla to the cream cheese mixture and blend well.

Gradually add the icing sugar and mix well.

 

Fillings, Frostings & Spreads ·

Vegan Coconut Oatmeal Cookies

First things first. I am feeling some immense guilt for not publishing posts on a regular basis for the past little while. I won’t start listing all my excuses but will instead focus on what is more important: I’m BACK! And I couldn’t be back at a better time because I’ve got some interesting things going on.

Continue Reading →

Cookies & Bars, Vegan ·

Powered by WordPress. Designed by WooThemes