addicted2cake's Profile
how to make dairy free rice pudding that tastes like dairy?
Thanks, all. As for lactose free milk, I don't like the taste. I could try the canned coconut milk next. jerirl, if you have your grandmother's recipe for Puerto Rican rice pudding, please share. And yes, I completely forgot about mimiccreme. Could give that a try, too. Again, thank you all for getting back to me. Much appreciated!
how to make dairy free rice pudding that tastes like dairy?
I crave rice pudding all year long, but hardly make it because I can't find a dairy alternative (lactose intolerant) that satisfies my tastebuds. I'm perfectly fine with soy and almond milk in cereals, but when I use them with rice pudding recipes, they don't taste very good. I've also tried So Delicious coconut milk and that doesn't taste so great, either. Can anyone recommend a non dairy milk that tastes like dairy in rice pudding? Thanks for any suggestions.
help with vegan chocolate frosting
Thanks, queenscook. I'll try my recipe again and trickle in the almond milk. Still wish I could find a non-hydrogenated butter sub that isn't salted and isn't coconut oil. Thanks for the link to your comments. I appreciated reading them.
best tasting, no hydrogenated oil, unsalted, pareve, butter sub?
I repeated myself, sorry!
best tasting, no hydrogenated oil, unsalted, pareve, butter sub?
I've tried Spectrum Naturals shortening and find that in frostings, the mouth feel is a bit greasy. It works well in pie crusts, though. Thanks for the feedback.
best tasting, no hydrogenated oil, unsalted, pareve, butter sub?
The shortening doesn't have any salt, but the buttery sticks, do. I could give the EB shortening a try. Thanks for replying.
best tasting, no hydrogenated oil, unsalted, pareve, butter sub?
Does anyone know if this even exists? I have been making pareve frostings with Earth Balance spread, but don't love the taste of the slight bit of salt. Any recommendations? I think Fleishman's unsalted sticks or Mother's unsalted contain transfats. I tried the veg/vegan board, but didn't get any helpful replies, so I'm inclined to think that what I'm looking for isn't out there. I just wanted to give this query one last shot on Chow. Thanks!
help with vegan chocolate frosting
Thanks, wonderwoman. I actually replied to this thread a while back as I really like ganache, but I'm looking for a more substantial frosting for my layer cake. I appreciate your taking the time to reply.
help with vegan chocolate frosting
I love frosting and I've actually had some good non-dairy ones, but since they were commercially prepared, my guess is that there was a healthy dose of transfats to go along with the good texture and taste. I wish I could forgo frosting, but when I make layer cakes, I so crave a really good icing. Thanks for your reply, jerry.
help with vegan chocolate frosting
What you say makes sense. I'll check out some recipes that use different fats. I know I can always make ganache or a glaze, but I really prefer a thicker, more substantial frosting for my layer cakes. Thanks for the feedback!
help with vegan chocolate frosting
Just today, I found a blog that mentioned Becel margarine, but they don't sell it in the States nor do they ship. Haven't heard of President's Choice. I'll google it. Thanks!
help with vegan chocolate frosting
Thank you, nemo. Didn't know about the vegan/veg board as I always come here. I'll check it out.
help with vegan chocolate frosting
My vegan recipe for chocolate frosting just doesn't make it for me, mainly, because I don't like the taste of vegan "butters". They're a tad too salty for me in cake frostings. Also, every time I make chocolate frosting, the finished product looks whipped as opposed to creamy. Perhaps I'm beating it too long (5-7 minutes with my KA mixer, paddle attachment). I have tried Spectrum Naturals Organic Shortening in place of EB, but find the texture is a bit too soft. I'm beginning to think my recipe is just not that good. This is the one I use:
4 oz. EB in the tub (the sticks are a little waxy)
1/2 c. cocoa powder
3 cups confectioners sugar
3 tbs. almond milk
1 ts. vanilla.
I sift sugar and coco powder together and add to already beaten EB. Add remaining ingredients and beat for 5-7 minutes.
If any one has a better recipe (family doesn't like it too chocolate-y, that's why I use cocoa powder), please share. Wish I could find a vegan butter sub that doesn't have salt, but haven't been successful. Coconut oil has too strong a flavor, unless some one could suggest a brand that is very very mild. I know I could use Fleishman's unsalted sticks, but don't want the transfats. Butter and lard are just not options. Tall order, here, I know. Thanks for any help with the recipe or products.
Passover birthday cake. Not chocolate flour less
This sounds delicious. May give this one a try. I'd go for the denser and moister version. Thanks for sharing.
Passover desserts question
Could you share your recipe for lemon mousse? Thanks for the tip re: using the macaroons as a pie crust. Great idea!
Passover desserts question
Is the ground up quinoa a flour sub? Do you have a recipe? I prefer light cakes with cocoa powder instead of pure chocolate. I could experiment, I guess, but I'm not so terrific without a basic recipe. Thanks!
Passover desserts question
Thank you all for your suggestions and for taking the time to help with my annual Passover dilemma. I will look for recipes that are nut based, and the apple cake recipe looks good, maybe I'll give that a try. I forgot about meringue cookies. A friend makes hers with chocolate chips. That could work. I really hunger for cake, though. Dairy would be fine. Anyone have a good mouse recipe that doesn't use uncooked eggs?? Many thanks again for your help.
Passover desserts question
Hi,
I'm looking for Passover desserts that don't taste like Passover. I don't like Passover sponge cake or cookies and I also don't like flourless chocolate cake - too dense. I really need something sweet and substantial after dinners and fruit doesn't always cut it. I pretty much eat different varieties of macaroons from the cans or matzoh tasting cake mixes which I can't stand, but eat anyway. I would really like to have something better to satisfy my dessert craving. Any help would be most appreciated, including links to sites or blogs. Thanks very much and happy, healthy Passover to all.
pumpkin pie question
I've come to this website in the past as I'm definitely in the "no dairy but yes to eggs camp". This adapted CI recipe looks good. Maybe I'll give it a try sometime. Thanks for reminding me about the site!
pumpkin pie question
Thanks, danna. Interesting site. Some good links to check out, too!
pumpkin pie question
Yes, I have tried an extra egg in the past for this recipe, but the results are no different than when I use just the 2 eggs. Perhaps the soy milk is making the pie too soft, but I'm beginning to think that I'm undercooking the pie as well. It will be interesting to see what happens next pie with longer cooking and soy milk. If I'm still not getting the texture I'd like, with the longer cooking time and toothpick test, then I'll scrap the soy milk going forward. Thanks, all, for your thoughtful replies. I really do appreciate them!
pumpkin pie question
The vegan recipes I've seen on line wouldn't really work for me as I love eggs too much. I'll keep experimenting with alternative milks or lactose free milk and cook my pie longer. I have a feeling my problem might be taking out the pie too soon. I will definitely try the toothpick test next pie.
pumpkin pie question
Thanks, all, for your replies. I could also try coconut milk or tapioca granules and see how things turn out. Perhaps I'm not baking the pie long enough. I read on Libby's site yesterday that I could add a tablespoon of corn starch if I'm using soy milk. I have several cans of pumpkin puree on hand, so I'll experiment with some of your suggestions. I appreciate your help!
pumpkin pie question
The pie is set, it's just that the filling doesn't have that firm, silky texture I associate with custard. When I cut into the pie, the filling spreads a bit onto the plate and has a mushy, thick pureed kind of mouth feel (can't really describe it any better). I've used 3 eggs in this recipe and the result is always the same. I haven't used the toothpick test, though, as I've always taken out the pie from the oven when the center is a little wiggly. Thanks for your suggestion about lactose free milk. I've tried it on cereal and don't like the taste, but maybe it would work fine in pumpkin pie.
pumpkin pie question
I know we're way past Thanksgiving, but I love pumpkin pie. Yesterday, I made the recipe on Libby's can. Tastes very good, but the consistency is mushy. I've read to take the pie out when center jiggles, so I did that. Put it in fridge after cooling several hours then had some this morning. It's mushy!! What causes this? This isn't the first time my pumpkin pies have turned out mushy while following recipes (almost) to the letter. I used soymilk instead of condensed (lactose issues). Sometimes, my pies firm up after a couple days, but I'd really like to have a firm slice from the get-go. Is the soymilk the culprit? I cooked pie for an hour. Any thoughts??
Thanks!!
p.s. would adding a little cornstarch help or totally mess up the pie??
chocolate cake w/ firm silken tofu - help wanted
You might want to try Mandy's Chocolate Cake. Vegan and fantastic!! I've made it for my kosher friends (can't have dairy dessert after a meat meal) and they rave about it. I think you can find it on Martha Stewart's site or just google Mandy's Chocolate Cake. You won't be disappointed - and no tofu! Mandy's recipe seems a little easier to make than the one you shared. See what you think and happy Valentine's Day to you and your boyfriend!
