As usual, when I am testing a recipe, I halve it, or even mix up a quarter batch if that is feasible. What’s crucial is to maintain the integrity of the recipe. For example, to bake cupcakes, you need to have enough batter to fill the cups to a depth of 2/3 or 3/4 as […]
Vegan Cupcakes in New Zealand
If you follow my Facebook, Twitter, or Instagram pages, you may remember that I traveled to New Zealand’s North Islands the day after Thanksgiving. My son and his family (Linda, granddaughters Georgia and Cecile, and their three rescue dogs, Teddy, Moo and Cocoa) relocated from Los Angeles, CA to Wellington, NZ for a year. I was very […]
Vegan Halloween Cakeballs
I keep a dessert leftovers box in the freezer. In that box–on the day my fridge/freezer was being replaced, I found two bags of chocolate cake crumbs, one marked wheat and the other gluten-free. and both labeled, “flavor not great.” Really? I knew the cakes weren’t spoiled, but just left over from a couple of tests […]
Gluten Free Vegan Castagnaccio
In my last blog post, I talked about the castagnaccio cake Susan Andrews and I made for our Vegano group’s dessert one night. Regional versions of the cake are found in Tuscany, where I first ate it, and Liguria and Emilia-Romania too, but not Cilento where we were staying. Still, when I saw the chestnut flour […]
