Baking vegan treats with Erin McKenna of BabyCakes NYC (3)
Freeze-Ahead Pizza Crust. 6 1/2 c. all purpose flour 2 pkgs. dry yeast 2 tsp. salt 2 c. warm water 2 tbsp. cooking oil In large bowl stir together 3 cups flour, the yeast and salt, add water and oil. Beat at low speed of electric mixer 1 minute. Scrape bowl constantly. Beat 3 minutes on high. By hand stir in enough of the remaining flour to make a stiff dough.
Knead on lightly floured surface until smooth and elastic, about 12 minutes. Dough should be firm, place in lightly greased bowl. Place each on greased 12 inch pizza pan. To use crust: Top frozen crust with your favorite pizza sauce and other toppings.
Easy Chocolate Cake. (With buttercream cocoa frosting. Height: 2 to 2.5 inch) To see our previous version:click here! Yield: 12 servings Ingredients 1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1.8 dl) milk 3/4 cup (170 g) melted butter 2 eggs Ingredients for frosting 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk Method Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease a 9 inch (23 cm) cake tin.
Frosting Cream the softened butter with powdered sugar in a bowl. Variations You may cut the top of the cake to make a flat surface before adding the frosting. Ninety Minute Cinnamon Rolls. Vegan Baking: Tips for Cooking Without Eggs.