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Almond Birthday Cake Dacquoise

29 Sep

What does one do when one has leftover cake?

Well, if you’re me, you bake it into an entirely new cake! I have gotten such a positive response on my birthday cake macarons, I wanted to make a birthday cake flavored dacquoise. I didn’t feel that hazelnut would go well with this flavor, so I chose to only use almonds to keep the flavor mild.
Almond Birthday Cake Dacquoise

Be sure to check out my other dacquoise recipes!
Birthday Dacquoise
Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache
Strawberry Buttercream and Lemon Curd Dacquoise

Almond Birthday Cake Dacquoise

Be sure to also check out the vegan meringue Facebook group for more amazing aquafaba recipes and Aquafaba.com for frequently asked questions.

Almond Birthday Cake Dacquoise

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Galaxy Cake

24 Sep

On a similar theme as my galaxy macarons, I wanted to create a galaxy cake. The cake portion is simply a no egg, no dairy chocolate cake. The recipe is available in the Vegan Meringue Facebook group recipe files: it’s the chocolate midnight cake by Rebecca August.

The frosting is a vegan buttercream. I originally made about 2.5 cups, but realized with the petal technique I was going to need quite a bit more. I made another 1.5 cups of icing and it ended up being just enough. I highly recommend using Earth Balance butter for frosting recipes. We normally wouldn’t eat a lot of artificial color like this; I usually pawn most of my baking off on coworkers and friends!

 

Galaxy Cake

 

I topped the cake with these galaxy meringues, which were made with 1/3 cup reduced aquafaba and 1/2 cup sugar. I dripped gel color down the inside of the piping bag to achieve the galaxy effect. I also crumbled one of the meringues, sprinkled on a little powdered sugar, and used pearl sprinkles for the stars and moons.Galaxy Cake

The petal technique is extremely easy. Pipe a blob of frosting with a piping bag fitted with a round tip, and spread it to the right with a spoon or spatula. Continue piping and spreading all the way around.

Galaxy Cake

 

Galaxy Cake

The cake itself is moist and delicious and we’ve been slowly enjoying it over the past few days.

Hope you enjoyed the photos!

Healthier Banana Bread

8 Sep

I’ve been making the same banana bread for well over a year now. It’s a solid recipe, but sometimes I feel guilty for the high amount of sugar (especially after adding chocolate chips.)

I’ve also been making these lactation cookies regularly. I wanted to combine the idea of oats and extra nutrition from flax seeds and nutritional yeast with my normal banana bread recipe.

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I was really worried these loaves would be too soft to hold together, but they are tender and delicious. I ate at least three slices with zero guilt last night and couldn’t get over how delicious it was.

I hope you try it too!

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Fruit Snacks

7 Sep

These are super easy and fun, and a great way to use up excess juice without wasting it. Pineapple juice was my fruit juice of choice, but I’m going to use cranberry and apple next! I made these using a silicon mold from Amazon, which made the fruit snacks very easy to remove.

Fruit Snacks

The only note I have for these is to make sure your mixture comes to a thorough boil so the agar activates. If you have to use flakes instead of powder, increase the agar to 3 tablespoons.

Fruit Snacks

 

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Galaxy Macarons

4 Sep

My first attempt at these were a failure; albeit a beautiful failure. People seemed to think they were pretty cool, so I wanted to share the recipe anyway. BUT since I’m a bit obsessive, I wanted to make sure they worked as an actual macaron with feet and everything.
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Spoiler:they do.

If you want to have these just as “almond galaxy cookies” add extra color and bake them immediately without the resting period. If you do want macarons, make sure to rest and go lightly with the gel color.

Galaxy Macarons

Galaxy Macarons

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If this is your first time here, be sure to check out Charis’s recipes at Floral Frosting, as she is the creator of this recipe. She’s got some beautiful recipes there, her buttercream is one of our favorites! You also should take a look at the Vegan Meringue Facebook group for more amazing recipes. If you have trouble with the directions, try reading my troubleshooting guide for a little more in depth description.

Galaxy Macarons

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Vegan Blue Moon Ice Cream

30 Aug

Unless you’re from the Midwest like me, you probably have never heard of Blue Moon as ice cream before. This actually has nothing to do with the beer, although I have to imagine they would both taste quite nice together.

No one really knows the true flavor of blue moon, but it always tasted quite fruity to me. I imagine someone just thought “hey, let’s try to mix ALL the flavors together” and just went with it. Which is exactly what I went with here, and the flavor is spot on.

A few tips: stir the ice cream a few times in the freezer. I didn’t do this and it ended up a bit icy. The meringue will flop when you add it to the coconut milk but that’s ok, it will still add texture and size to your ice cream. I like Wilton sky blue coloring but you can use any blue coloring that works for you.
Vegan Blue Moon Ice Cream

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Birthday Dacquoise

19 Aug

I thought my last dacquoise was going to be the final one, but I couldn’t resist making one more, especially with my parents visiting for my birthday today. Since it is my birthday, I wanted to fill it with a few of my favorite things-caramel, chocolate, frosting, and Nutella. This is not something I would recommend eating everyday. In fact, I would highly recommend only having two pieces then letting someone else finish it, because it’s pretty indulgent.

Yet again, I planned this several days ahead of time. I made the caramel one day, the buttercream the next day, and the dacquoise the night before making it. It helps to spread out the process so you’re not trying to finish it all in one day. If you want to attempt making it in one day, be sure you don’t have a nagging toddler around your ankles and eat a full meal ahead of time, otherwise you’ll be snacking on all of the ingredients…

Birthday Dacquoise

Birthday Dacquoise

Birthday Dacquoise
Birthday Dacquoise
Birthday Dacquoise

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Cinnamon and Sugar Macarons

16 Aug cinnamon and sugar macarons

Do you remember the brown sugar and cinnamon Poptarts?? (Not sure if that needs a copyright symbol.) These were a middle of the night “I need to remake my cinnamon roll macarons” idea. Despite aiming for cinnamon roll flavor, eating these reminded me of my favorite Poptarts.

cinnamon

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If this is your first time here, be sure to check out Charis’s recipes at Floral Frosting, as she is the creator of this recipe. She’s got some beautiful recipes there, her buttercream is one of our favorites! You also should take a look at the Vegan Meringue Facebook group for more amazing recipes. If you have trouble with the directions, try reading my troubleshooting guide for a little more in depth description.

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Strawberry Buttercream and Lemon Curd Dacquoise

8 Aug

One of my favorite macarons I’ve made were strawberry lemonade flavored. Since it’s almost my birthday, I thought it would be really fun to combine those flavors in a dacquoise. This recipe isn’t quite as rich as my last one, but equally as flavorful. It also uses aquafaba in every layer, which I find really exciting!

Be sure to check out the vegan meringue Facebook group for more amazing aquafaba recipes and Aquafaba.com for frequently asked questions.
Strawberry Buttercream  and Lemon Curd Dacquoise

Strawberry Buttercream  and Lemon Curd Dacquoise

Strawberry Buttercream  and Lemon Curd Dacquoise

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Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

5 Aug

I’ve been planning this in my head for almost a full month now. This is my 100th post on my blog, and I’m so thrilled to share it!
I finally got the hazelnuts last night and I was excited I could barely sleep. This is definitely something you should plan ahead for, or have a whole day devoted to cooking. I blanched my nuts and ground them the night before and prepped my buttercream the day before that. I use homemade aquafaba which may be a bit stronger than the canned kind – be sure it’s thick before attempting this. The ganache should be made close to when you start putting it together, but try not to pour it on warm as it will melt the buttercream. This recipe for vegan Italian Meringue Buttercream would be an excellent choice on this if you have the time to make it!

This recipe is highly adapted (read:made easier) from here, which I believe was originally published by America’s Test Kitchen here. Lisa Masaar originally posted her veganized version of the recipe in the Vegan Meringue Facebook group here. I adapted it from there, partially to imitate Sweet Maresa’s beautiful creationsHazelnut Almond Dacquoise with Espresso Buttercream and Chocolate GanacheHazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

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