Green Apple Jam Pie

7/10- i would bake a tad longer with foil over top and make my own jam w frozen berries
difficulty: 5


crust:
2 1/2 c ap flour
3/4 tsp salt
*1/3 c shortening
*1/2 c coconut oil/ earth balance
10 tbsp ice water
almond milk and course sugar to top
*freeze for 15 mins before use (and your cutting utensil if you’re feeling pro)
filling:
8c granny smith apples
enough lemon juice to coat apples
2 tbsp cornstarch
1/4 tsp salt
1 heaping tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
2 tsp vanilla
jam- i used a 4 oz jar of blueberry and ended up adding a few tbsps of strawberry and mixed berry to get a better coat

crust:
whisk dry ingredients. cut in shortening until coarse. add coconut oil and cut until no piece bigger than a dime remain, (chunks are good, though). add ice water 2 tbsp until mixture is just moist enough to bring together. fold about 6-10 times (or until just combined) and form 2 disks (one twice as large as the other). immediately place in fridge for at least 2 hours (maybe make filling during this time). preheat oven to 425. working one disk at a time, roll out until about 13 in in diameter. roll onto floured rolling pin and flop into standard pie dish. place in fridge while rolling out second disk. use pizza cutter/ sharp knife to cut strips. fill base with filling and carefully lattice top with strips. brush with almond milk and sprinkle with sugar. bake for 20 minutes, then lower temp to 375 and continue to bake for another 40-50. 
filling:
peel and cut apples into slices. add lemon juice. add dry ingredients and toss to coat. add vanilla and jam. 

Southern Biscuits

9/10- My Gramsy would be proud
difficulty: 4/10
🧈
1 c almond milk
1 tbsp apple cider vinegar
2 c flour
1 tbsp bakinn powder
1/2 tsp baking soda
3/4 tsp salt
*4 tbsp earth balance/coconut oil/margarine (i mixed CO and margarine) *keep as cold as possible (i froze mine for 20 mins)
mine made 15ish, but they were really small
🧈
preheat oven to 450. mix almond milk and apple cider vinegar and let sit. mix dry ingredients. add fat of choice and cut in with knives/fork/pastry cutter until crumbly and sandlike. make a hole with the wish/spoon in the middle and add almond milk mix in 4 parts. mix in between each addition until just stirred, don’t over mix; it’s very okay to have lumps. dough should be tacky, but now wet. flour surface and dough and fold over 6 times gingerly. flatten until about an inch thick and use a glass/cookie cutter/biscuit to cut circles. on nongreased sheet let the biscuits touch. brush each with fat of choice and use fingers to make dips in each top. bake for 15ish minutes- tops should be browned but edges should remain pretty soft. 🧈

tips:

-i mean it, keep the fat cold
– i also mean it, don’t mess with the dough a lot
-try to serve immediately
-they don’t expand width too much- so use whatever size cutter as you want the biscuits
-i think earth balance sticks would work best, but anything mentioned would work
-whatever you are using to cut the biscuits, don’t twist it into the dough, place directly down
-adding a tad more salt and using cake flour wouldn’t be bad adjustments

I made mine with some fried tofu, as seen below:

French Macarons

7/10- Still perfecting the recipe, but it’s getting pretty close
difficulty: 9.5/10- this is a long one

7 oz powdered sugar
4 oz almond flour
4 tbsp aquafaba (the liquid in chickpea can)
3.5 oz granulated sugar
pinch cream of tartar
1 tsp vanilla

usually i’m not a fan of following recipes or directions, but now is not the time for that. preheat oven to 325 (honestly varies depending on how your oven usually is) and line 2 baking sheet with silicon mats. food process/ pulse blend powdered sugar and almond flour. sift the mix 4 times (yes this is necessary). in a stand mixer/ electric mixer beat aquafaba until foamy. gradually add sugar and keep mixing. add cream of tartar and vanilla extract. increase mixing speed and mix until stiff, shiny peaks form. sift the dry ingredients 1/3 at a time, folding in with a spatula. batter should be able to flow off slowly enough to make figure 8s in the bowl. transfer batter to piping bang to make small circles on the tray. let stand for ideally an hour. when you touch them at the end, nothing should stick to your finger. bake for 10-15 mins. cool on rack for 2-3 mins, then move to wire rack. once COMPLETELY COOL you can choose any filling (jam, buttercream frosting, chocolate ganache, etc.), i used strawberry preserves. form sandwich cookies. (makes about 35)

tips:

~next time try putting empty tray upside down with the macaron tray on top
~using a scale is really important here; i’m usually not precise, but it really does help here
~aquafaba does tend to take a while to get foamy
~it’s annoying, but the more you make this recipe, the more 

stiff aquafaba peaks

swedish almond cookies

big hit!! 8/10
difficulty: 2/10 very easy, little mess


1/2 cup vegetable shortening
1/2 cup coconut oil *1 cup powdered sugar (sift for best results)
1/2 tsp salt
2 cups flour 
1 1/2 cups almond meal (ground almonds)
heaping tbsp vanilla
*extra powdered sugar for rolling

preheat oven to 325. beat shortening and butter until creamy and no lumps. add and beat powdered sugar and salt until fluffy. stir in flour, then stir in almond meal, vanilla and a tbsp of water. dough is not very sticky, so be careful not to overwork with it. form balls a little smaller than a pings pong ball. place on UNGREASED baking tray and bake for around 14 minutes (should have lightly browned, but still soft on top). cool to the point you can handle them and role in powdered sugar. be sure not to wait too long or the sugar won’t stick well. 
supposed to make 3 dozen, but makes a few extra (and enough dough for people (aka my dad) to pick at)

PB+J Cupcakes

made for mom’s bday and she loved 7.5/10
difficulty: 5/10

pb cupcakes: supposed to make 
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt 
3/4 c almond milk (any unflavored milk should work)
shot of apple cider vinegar
1 1/2 tsp vanilla 
1/2 c Earth Balance softened (20 sec in microwave)
3/4 c dark brown sugar (don’t use splenda here)
2/3 c natural smoothie pb (i used skippy crunchy but i think it messed with the texture)
2 tbsp flax seed + 6 tbsp water
1 1/2 c jam (might not use it all)

preheat oven to 350. line 2 cupcake pans (2 dozen), though not all of second dozen gets filled . combine flax and water and set aside. whisk dry ingredients and set aside. whisk almond milk, ACV, and vanilla and set aside. 
beat Earth Balance, brown sugar, and peanut butter until fluffy. slowly add flax mixture & beat until creamy. add half dry mix, then milk mix, then half dry mix. 
fill liners to top (don’t rise much) and recipe says 20 mins to bake, but takes almost double. toothpick never really came out clean, so just check for browning and that the bottoms aren’t burning.
frosting (honestly not my favorite, mom and dad liked, though) (made way more than necessary)
1 c coconut oil (or Earth Balance)(maybe use a little less
powdered sugar (like 3 c- might not use all) 1/2 c jelly/jam of choice (mom and dad likes strawberry)
healing tbsp almond milk (any unflavored milk should work)
1/4 tsp salt
*hefty pinch of cornstarch might help thicken if loose*

beat jam and oil until slightly fluffy. add powdered sugar in parts until frosting looks like it will hold its shape at least partially.
assembly:
use a wooden spoon handle or piping top to poke holes in each cupcake once cooled completely. fill center with jelly right to top. top with frosting and a piece of a pb cookie (see last recipe) or roasted peanuts (optional).

The Infamous Peanut Butter Cookies

 literally never disappoint 12/10

difficulty- 2/10

2 1/2 c flour
1tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 c roasted peanuts crushed
*8 tbsp Earth Balance
*8 tbsp coconut oil 
1 cup brown sugar (calls for light, but dark & splenda mix work fine)
1 c extra crunchy pb (not the time to opt for all natural- skippy is perfect)
2 tsp vanilla
1 tbsp flax seed + 3tbsp water
*any mix should work (recipe calls for all Earth Balance)
~supposed to make 24- makes way more~

preheat oven to 350. line 3 baking sheetscombine water and flax seed and set aside. whisk dry ingredients. 
beat fats and sugars until pale and fluffy. add vanilla and flax mix until combined. add dry mix, then peanuts. 
2 in apart put 3 tablespoons of dough (thiccc). use fork to make cross marks(crucial). bake 12 mins, but usually ends up being way more… edges should brown slightly. *they don’t hold form until fully cooled; it is normal for them to look somewhat doughy as long as the edges are browned*