Archive for Recipes: Sweet

Vegan Mirror Glaze

You probably already know this about me, but I love to bake. What you may or may not know about me is that I am terrible at decorating. Like I watch shows like Nailed It on Netflix and honestly I don’t know that I could do any better.

When I make a birthday cake (find my go-to vegan birthday cake recipe here), I mostly use a chocolate ganache, it’s just easier, and it tastes delicious.

I’m not amazing with piping, etc. But I’m trying to learn!

Vegan Mirror Glaze

I’ve been curious about mirror glaze ever since I learned about it. It’s a very cool decorating technique that makes your cake look like it has been covered by a shiny pond. You can even dye it with food colourings to make it look galaxy-like, or more unicorn, rainbow-like. The cool thing about this technique is that you don’t have to really have any “technique” to make it work. You just kinda pour and swirl, and the final effect looks like someone tie-died your cake.

The problem with mirror glaze is that it uses gelatin to thicken. And gelatin, clearly, is not vegan, or even vegetarian. Many mirror glaze recipes also call for white chocolate, which is not vegan, so I set out to try to find a vegan mirror glaze recipe. This one incorporates cocoa butter (which is the base of many chocolates) and agar as substitutes for the white chocolate and the gelatin.

I had a bit of a challenge finding cocoa butter in Vancouver, but eventually found it at Vegan Supply. Since then, I spotted it at Whole Foods as well, and I think maybe Tao Organics in North Van may stock it as well.

It’s honestly not difficult to make. The whole process, though, if you are doing this from scratch, takes some time, as you have to bake the cake, let it cool completely, make the icing, ice the cake (this one works great), let it cool completely (again) and then you can put the mirror glaze on. I had a leftover cake in the freezer that shortened my process, but I still think it took me a couple days to complete, so be sure if you are making this that you give yourself lots of time.

It’s worthwhile to note that you can sub out the cacao butter for dark chocolate, but that means that you need to choose dark colours for your glaze, like blues and purples. It’ll make more of a night sky/galaxy cake.

Mirror Glaze Vegan

Vegan Mirror Glaze

Ingredients

  • 1.5 cups sugar
  • 1/4 cups coconut milk (the canned kind)
  • 1/4 cup plus 2 tbsp water
  • 1/8 tsp cream of tartar
  • 2 tbsp agar
  • 1/2 cup cacao butter chunks
  • food colouring of your choice

Method:

Vegan Compost Cookies

Guys, I failed you. Sorry.

I was in Toronto at this time last year, and I was attending a conference. There was lots to do, lots to see, and lots to eat. I had many entries on my list of places I wanted to eat at. Sadly, more that I had time or stomach for. And one of those places was Milk Bar.

Have you watched the episode of Chef’s Table that features Christina Tosi? It’s a great one. And super inspirational.

Vegan Compost Cookies

Milk Bar is all about over the top comfort baking. Christina does crazy stuff, like infusing cereal into milk, and then making ice cream out of that. Genius! Her Crack Pie is legendary. And those happy, rainbow-sprinkle-filled cakes!

She’s also known for something she invented called the Compost Cookie. It’s basically a kitchen-sink cookie, it is filled with all kinds of random things; pretzels, butterscotch and chocolate chips, potato chips, graham cracker pie crust, and coffee grounds.

Tragically, I’ve not tasted the actual Compost Cookie from MilkBar, BUT the recipe is online, so I thought I’d try to veganize it. And so, voila! Vegan Compost Cookies!

This is an over-the-top junk food cookie that is so bad, it’s good. Texturally, it makes for a very interesting cookie. It’s crispy, and bit lumpy and bumpy from all the additions. It has distinct savoury elements from the coffee and the chips and pretzels. It’s really unlike anything I’ve ever had before.

Anyway, the resident taste-testers liked it a lot, so here it is. Tosi’s recipe calls for graham cracker crust, and I skipped that, but everything else is there.

Compost cookies MilkBar VeganVegan Compost Cookies

(adapted from Milk Bar Bakery)

Ingredients

  • 1 cup vegan butter
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 tbsp corn syrup
  • 3 tbsp aquafaba
  • 1 tsp vanilla
  • 1 1/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking powder
  •  tsp salt
  • 3/4 cup chopped dark vegan chocolate
  • 1/3 cup oats (not instant)
  • 2 1/2 tsp ground coffee
  • 2 cups vegan potato chips
  • 1 cup vegan pretzels

Method

  1. In the bowl of your stand mixer with the paddle attachment, combine the vegan butter, sugars and the corn syrup. Mix well to combine for a couple of minutes on medium.
  2. Add in the aquafaba and the vanilla and beat for about 5 minutes, until the batter is pale and smooth.
  3. Turn the speed down to low and carefully add the dry ingredients and the oats, mixing just until combined. Scrape down the sides and mix briefly again.
  4. Add the chocolate and coffee, and mix until combined.
  5. Carefully add the potato chips and pretzels last, and mix just a few times until they are combined, trying not to break them up too badly.
  6. Place the mixture in the fridge for at least an hour to set up.
  7. Preheat oven to 375 and scoop the cookies out onto a parchment-lined cookie sheet. You can make them bigger if you like but I kept mine to the size of my regular cookie scoop. Bake for about 11-12 minutes, or until crispy on the edges and little golden.
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