Seriously though can we get real about how many people are going veg! I have personally been a pescatarian (no meat except fish) for almost 6 years now? Honestly am not that kind of gal who kept track of the day I went veg(ish) and so I am fuzzy on the details. I kind of just one day stopped. Like that. Saw waaaaay too many disturbing images online about factory farming and boom. I was done.
Enough about me.. Lets talk Vegan/Vegetarian/Dairy Free baking. You would be surprised to know that pretty much all of my baking is lacto-ovo vegetarian (so no meats but has dairy) What?? Which is pretty awesome and you would also be surprised to know that making baking vegan is also surprisingly easy and can yield some pretty rich earthy flavours if done right. Whats the key?
It's all in the mixing. If you have a good idea of what ingredients can be swapped for what you can pretty much make most recipes vegan/dairy free however it is very important that you are aware of how you put these recipes together. From my experience it is imperative that you do not over mix a thing! I actually do most of my vegan baking with just a wooden spoon and a bowl. You will not have the fats to stabilize your goods so you will be relying on the chemical reaction of baking soda and vinegar or the aquafaba magic (reduced chickpea water - stay tuned for another post about this game changer). By using the muffin method you can ensure everything is mixed gently.
So what is Earth Balance? It is a naturally vegan and gluten free butter substitute that can be used in baking and cooking. There are a couple different products they make and I can attest to at least two of them being awesome :P I haven't actually seen or tried many of the others here in Calgary.
We are going to focus on my favourite. Earth Balance Soy Free.I have tried this product alongside Earth Balance's standard "butter" in the yellow container though I find I yield better results with the Soy Free. When using it in baking there is not too much of a difference between the two however I notice a significant difference in texture when making my American buttercream.
For this buttercream I use a mixture of room temperature Earth Balance Soy Free and equal parts Crisco vegetable shortening. I then add icing sugar and vanilla to taste depending on my application. I add a bit of almond milk to give it a super creamy consistency. Spread on your favourite dessert and enjoy!
When using in baking just substitute it in the place of butter in most recipes and voila!
Check out our new Facebook group for upcoming vegan recipes and one on one guidance with your vegan baking!
Life's a treat and we make it sweet!
3 Step to Effectively Block Schedule
There is only a month until our Members Only Club section opens.. How am I feeling?
Excited. Nervous. Can I do this?
I will be the first to tell you I am terrible at scheduling.. pretty much anything in my life. I am a fly by the seat of my icing sugar covered pants kind of gal! Have I been able to succeed? Yes somewhat. However could I have avoided some hiccups?(let's call them straight up flu like symptoms) For sure! but I wouldn't change it and can't anyways so I would love to share some tips on scheduling and tell you what I am working on in my entrepreneurial life in regards to schedules!!
*writers note - I am also writing this post to help keep me accountable to my schedule systems ;P
What am I trying right now? Block Scheduling
What is block scheduling? By my definition, scheduling off time to complete just one task. For example, From 1-3pm today I will be working on my course plan and media posts for our "Glaze Craze" class. Then I will "de-work" for about 10 minutes by hanging with my pooches or having a snack. Then back at the next block, which for me today is ... well I am scheduling my schedule right after this post so I will let you know..
Why is this going to work? For me it's about completing one task to the best of my abilities instead of completing a couple tasks almost perfect.. but not quite. That may be forgetting to jot down a new lead or having to reread an entire email thread because I did not write down the customer change at the exact time it happened because I was just doing TOO MANY THINGS! Talk about brain overload! Have you ever shot straight out of bed in the morning way too early/late because you just remembered an important detail?! Ask my boyfriend.. he can attest to this at happening to me at LEAST 2-3 times a week ... Now let's talk about lack of proper sleep.. Maybe in another post
How to make this work STEP by STEP
I would have to say number 3 would be the most difficult! Owning my own business has allowed me the freedom to pretty much make my own schedule but from time to time with no "boss" nagging or hard pressing deadlines, I find myself allowing more "free time" when I could be completing tasks. This is leaving me scrambling in the evening to get everything done which in turn is affecting my sleep patterns. Hmmm major epiphany here... :D
When to start?! Right now... like 5 minutes ago type now
How to get the Master Scheduler? Head to Facebook and join our new group! The first 50 members receive free access to our new Members Only Club and will be entered to win a fabulous prize!
seriously! go write that schedule!
https://www.facebook.com/groups/748296475371256/ in your search bar
Or search Cakers & Bakers Unite!
This recipes is simple, delicious, and can be whipped up in less than an hour! They are chewy on the inside and golden brown on the outside. What more could you want! Try adding in something other than chocolate chips to make each batch unique?! If your feeling classic go for a semi-sweet chocolate chip. Feeling' crazy??? Try adding some crushed chocolate covered pretzels or your favourite breakfast cereal!
Without further blah blah blah's !
Oven temp: 350
1 cup - butter - softened
1 cup - granulated sugar
1 cup - brown sugar
2 - eggs
1 teaspoon - baking soda
1/2 teaspoon - salt
1 teaspoon - vanilla
3 cup - flour
3/4 cup - chocolate chips (or whatever you like)
Bake for 8-14 minutes depending on size
Look for: golden brown on all sides and top of cookie. They will sink a bit upon cooling, this is what makes them chewy ooey gooey!
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