Feb 27 2009
Baking
Every so often, I do some baking. I tend to do it when I’m sick or there’s a snow day mostly because I get bored. For most people, I think, cooking is relatively simple because they keep milk and eggs and butter around. Most of those things are not in my fridge. This is part of the irony of the way Michael and I stock our kitchen. We have plenty of dry and canned goods – pretty much every spice you can imagine, three or four kinds of rice, canned beans, all those kinds of tasty things. All of which is fantastic, if you’re like Michael who enjoys cooking more than baking (except where pastry or bread is concerned). I have a fondness for baking, mostly because it’s what I grew up watching my mother enjoy, I think.
Anyway, the important thing is that I’ve been baking without milk or eggs. My first project was eggless chocolate chip cookies, and I made three different kinds out of one batch – regular, candied orange peel, and northern pecan with cinnamon. They turned out well but full of fat, because the recipe replaced egg with oil.
For Valentine’s Day, I made cake-mix cupcakes using ener-g egg replacer. The Ener-g didn’t work so well in that application – it made a dense, very crumbly cupcake.
Yesterday, I finally got around to making Vegan Yum Yum’s mini donuts. I was really concerned about them because they didn’t look done after 12 minutes in the oven. But they were really fantastic. They’re not crisp outside like fried doughnuts, but they are crumbly and the flavor is right for cake donuts. I made my own icing with water, confectioners sugar, lemon juice, vanilla and salt because I can’t eat or drink raw soy milk.
I figure Michael and I can make peace with the kitchen, so long as we leave the other to their own devices, and eat what the other person makes with minimal complaint.
yay! glad to hear the donuts came out.
baking without eggs? whatever next?
maybe try baking without flour or something but put the eggs in instead.
never knew such a thing as ‘egg replacer’ existed o.O