My muffins always are very moist and get moldy within a day or two. Any tips on how to prevent this? I let them cool completely and put a paper towel in the Tupperware container with them

Recipe linked in comments

I made a carrot cake a while ago and I made way too much frosting for my cake, so I froze the rest, which is at least enough for one more cake or a batch of cupcakes. I need to figure out how to use it, I'm moving at the end of next month and I'm trying to get everything I can out of my freezer. I don't want to make more carrot cake. Any good ideas to use the rest of my frosting?

In a large bowl add

• 4 tablespoons of butter (I used vegan butter)
• 4 tablespoons of maple syrup

Mix together and add

• 1 teaspoon of vanilla extract
• one tablespoon of sugar
• 7 tablespoons of almond flour

Mix together and add

• 6 tablespoons of all-purpose flour (3 tablespoons at a time with mixing in between).
• Wet hands with water (to make it easier to work with sticky dough) and shape cookies with a small divot in the middle and place on to cookie tray.
• Put a small portion of jam in the middle (I like to bake the jam)

-Bake at 350 F for 15 minutes

• cool (until jam doesn't burn anymore) and enjoy.

does anyone have a recipe for chocolate chip cookies that are crispy throughout? i’m not a fan of the gooey center but love the store-bought kind that’s almost like a butter cookie (criminal, i know) and would love to be able to make them myself!

Hi there, I’m a vegan of 7 years and I’m turning 25 at the end of the month and I want to order a custom cake from a vegan bakery but there’s so many flavour possibilities I can’t decide. Funfetti is always a classic and I do love it but I also love lemon and raspberry flavoured things so it’s tough

#1 Funfetti cake with vanilla Swiss meringue buttercream (listed by bakery)

#2 Raspberry white chocolate (vanilla sponge cake with raspberry Swiss meringue buttercream filling and white chocolate ganache) (listed by bakery)

#3 Lemon Funfetti cake with vanilla Swiss meringue buttercream (not Listed by the bakery but thought it would be a nice twist maybe on the classic Funfetti)

#4 very similar to #3 vanilla funfetti cake with lemon Swiss meringue buttercream

#4 vanilla cake with key lime and coconut meringue buttercream (just an idea I had)

I was attempting to make a plum galette and my crust ended up super sticky and wet. Any way to salvage this? What can I do with it instead? The recipe was 1.5 sticks butter, 1.5 cups flour, and 1/3 cup ice water

I’ve been vegan for several months now and I’m moving soon and need to downsize a lot of my books. I’ve always been really into cooking and baking so I’ve collected new and old cookbooks. I’m wondering if there is any merit to keeping some of the books i have and trying to just veganize the recipes, and i’m wondering if anyone has experience with that and how easy it is to do. Obviously when a recipe calls for milk, butter or cheese I just use the vegan versions, but when it comes to more complex things like beaten eggs, meringue, custards etc, I wonder at what point the process in the recipe is moot and i would need to use a vegan recipe instead. I’m also not sure how to adjust recipes when trying to veganize them and haven’t found a lot of resources on that, so i appreciate any advice.

Trying to adjust some of my old favourite recipes to be less reliant on ultra processed ingredients like margarine and vegan butter. Will I be able to create a savoury crumble pie topping (you know usually made by crumbling butter/marg with Oats and flour) whilst using olive oil as the fat? Or is it too liquid to crumble with the dry ingredients?

I used these recipes:

https://lovingitvegan.com/vegan-vanilla-cupcakes-strawberry-vanilla-frosting/

https://cooking.nytimes.com/recipes/1012423-vegan-chocolate-cupcakes

And this frosting for both: https://www.noracooks.com/vanilla-vegan-frosting/

I bought a family size box of instant chocolate pudding mix, in the past the boxes have included instructions on how to make with plant milk. unfortunately when I looked at the back of this box, it says “will not set with soy milk”.

1. has anyone tried using plant milk?

2. I saw someone say to use 1 cup plant milk instead of the 2 cups it calls for but this box says 3??

TIA :)

Recipe for 60 cookies

720 gr of flour (I used a gluten free mix) 36 gr baking powder 24 gr baking soda 300 gr sugar (I used white sugar) 35 gr matcha tea powder 15 gr salt (I used fleur de sel) 640 gr maple syrup 30 gr vanilla extract 300 gr vegetable oil 410 vegan white chocolate chips 15 gr lemon juice

Bake 8 minutes at 300°F (35 gr / cookies)

Recipe is linked in comments

TL;DR: how do I make it not fall apart? MIL blamed it on the flax eggs not binding it enough. Should I add another tablespoon?

Hello! So for my daughter’s birthday a few months ago, I used a boxed mix and added flax egg. The cake was DELICIOUS and so unbelievably moist. All the guests were blown away. The problem was, it was falling apart as we were plating and frosting it, and then as we were serving it. No one complained except my omni MIL who used to bake cakes for money. I was breaking all the rules for baking by not using eggs. Now it’s my husband’s birthday and I want to try again.

Last time, I used the 1:1 ratio for flax eggs. Should I add more? Reduce or add any other ingredient? Bake it for longer?

Thanks for any advice you may have!

I’ve got some 3(?) year old blue spirulina in my cabinet. Looking to make some blue icing, wondering if that would be safe? I know it generally doesn’t taste like much in icing, but if it’s old does it get funky?

Also got some backup fresh spirulina, but it’s very green. I’m assuming it’ll make the icing green as well?

Lemon blueberry crumb muffin Apple cider donut Croissant Oat milk latte