havfaith's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
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The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets
By Colleen Patrick-Goudreau
Fair Winds Press - 2007
Apple Cake : page 75
I didn't make the brown sugar syrup, subbed unbleached whole wheat white flour for the all-purpose flour and cut the canola oil back to 1/4 c and added 1 c applesauce. I just couldn't see using that much oil. Result? A yummy, dense, moist cake. SO good! The thick batter means the apples stay evenly disbursed throughout the cake. This one's definitely making it onto my goto list. =)
useful (1)
Banana Chocolate Chip Muffins : page 38
I used white whole wheat flour and mini chocolate chips in mine. I also over baked them just a tad. Oops! They were still pretty good, but not as good as the banana bread recipe from the PPK website. I think if I make these again, I'll probably sub applesauce for the oil as well.
useful (0)
Blueberry Cobbler : page 136
I subbed 1/3 c whole wheat flour in the dough and used a mix of blueberries and raspberries. Red, White and Blue cobbler - perfect for a 4th of July cookout.
useful (1)
Chocolate Brownies : page 124
By far, these are my favorite vegan brownies to date. As long as they're not overbaked, you end up with a nice, dense, chocolately brownie. Topped with a mint chocolate frosting, you have vegan brownie heaven. =)
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Chocolate Cake : page 72
This has become my goto recipe for chocolate cake, bundt cake or cupcakes - always turns out moist and fluffy. I've made chocolate lava cupcakes with this recipe and choc pb cookie cupcakes too - place a 1" flattened ball of pb cookie dough on top of the batter before baking - best when warm! I used the pb cookie recipe from this book when I made mine.
useful (2)
Chocolate Chip Mint Cookies : page 112
I'm a big mint fan and these weren't minty enough for me, but that's easily fixed by upping the peppermint extract. Mine turned out a little dry, but I did use white whole wheat flour so next time I'll up the liquid just a bit along with upping the mintiness. =) I did chuckle when the instructions said to bake until golden brown... they're chocolate cookies. lol
Oh, and I rolled mine into balls and flattened with the palm of my hand. Balls were a little over an inch before flattened and I got 2 1/2 dozen.
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Cornbread : page 54
These came out pretty well. I'll probably sub out for the oil next time, but overall good cornbread.
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Pumpkin Spice Bread : page 65
The flavor is decent but the baking time was completely off. I've tried this recipe twice now. The first time, I made two regular size loaves and they came out underbaked and gummy. I had leftover pumpkin from a recipe earlier this week so decided to try again in case the first one was a fluke. I made four smaller loaves, started checking them at 30 min as instructed and finally took them out at around 45 min when the knife finally came out clean, then left them in the pan for the recommended 20 min... they still weren't done. With some tweaking, this could be good I think - maybe made as muffins instead of loaves? I'm not sure I'll be trying a third time though. There are too many recipes out there that work well the first time.
useful (1)