April 25th, 2005

buttercream bonbons

Thanks for all the advice yesterday regarding a chocolate dip made from unsweetened bakers chocolate (I bought mine a while ago, btw, when there was a sale, and I've been keeping it forever, so it seems I got it before the change to include milk fat).

I found a cookbook I'd completely forgotten I had, from Hershey's, that was very adamant that I should add no moisture to my chocolate sauce or it will go grainy. So instead I used shortening and icing sugar.

Collapse )
  • webtar


So, my recent fun with Lemon and Cabbage jello got me thinking: This tastes just like the lemon part in a lemon meringue pie!

My question is: Does anyone know how to make a vegan MERINGUE?
I remember hearing something about egg replacer being able to be whipped into some frothy mixture. Has anyone done this? Does it seem like a meringue type fluff? I do have an electric mixer so whipping it for 20 min is fine.
I've also had luck with making marshmellow fluff so perhaps I could mix some of that with it to make this topping?

Please let me know if you've had any luck with any of this.

Now I just wish my cooking experiments were healthy! The ice cream cake isn't even totally consumed yet, and I am on to my next coking adventure!
  • Current Mood
On the ferry

Odd but tasty apple tart

So, there's a bit of a story behind this one. You know how sometimes you accidentally leave a piece of pita out too long and it turns very, very hard, and when you discover this sad mistake you would like to find some way of consuming the thing without having teething flashbacks?

Well, I was having one of those moments, and I got my thinking cap out, and here's what I came up with. And by jove, it's quite good. The amounts are for one tart (probably two servings), but it would be quite easy to double.

Collapse )
boom de yada

Gluten-free Pasta Dough

A friend of mine is allergic to wheat, and we're planning on making raviolis from scratch together sometime.

I was wondering if anyone here has made their own wheat-free pasta from scratch before, and if so, what recipe did you use and how did it turn out?

I am considering using this recipe but replacing the flour with brown rice flour. Anyone do that before? Is it a good idea?