baking? oui, merci

Wrote my name wrong loll

Drink:

- chocolate cookie crumble crème frappé

- no whip

- oat milk

- add peppermint syrup

Pumpkin Pie 🥧 🍁

Unfortunately don’t have the recipe for this one since I got it from my sister :,)

Was fun baking with my sister for once!

I made the filling while she did the pie crusts. We then used extra dough to make nun farts and the little leaves n pumpkins on the top :D

(Leaves were made with cookie cutters ofc, and we each made a pumpkin. Mine is top right and hers is bottom left :))

Then we also made two crustless pies for our mom sicne she can’t have gluten (all of these pies are dairy-free).

Pryaniki ft. Peppermint glaze 🌱☕️

I’m tireddd, so gonna get this over with quickly :,/

I used a recipe from this video here v

Didn’t actually end up watching the video and instead simply used the recipe in the description.

Anyway, was quite excited to make these! I’ve been studying Russian for a few years now (only one year and some in an actual course), so it was fun to try out some traditional food from there. Though not sure if the mint glaze is 100% traditional lol.

In terms of substitutes, I didn’t have any sour cream on me, so thought yogurt would be good. Thankfully someone had the same question as me and op said it was alright :)

Unfortunately my dairy free yogurt was a few months past the expiry date, so for this recipe I had to settle for a dairy product. However, definitely gonna try again and see what the results are with non-dairy!

The results were nice, really liked the minty taste. Though the texture was a bit off which is definitely on me, may have accidentally added 1/2 cup of flour extra. Whoops?

Cooked mine at 25 minutes and 28 minutes and like op, 25 turned out best.

First batch

Second batch

Finally cracked and decided to bake something Russian ! Currently in the process of making pryaniki with mint glaze, otherwise known as Russian tea cookies.

The Starbucks at my workplace finally opened up! Was never an avid drinker but there’s much more opportunity now ;)

Blueberry Waffles 🧇 ✨

I am in shock, they don’t have a blueberry emoji??

Hello hello! Today I’m making some blub waffles in advance for my camping trip. Currently baking time™️ but I thought why not blog while I wait?

I already got this lovely picture of one of them, so turned out well (imperfect but still beautiful ;))

I used this lovely recipe v

Which turned out quite well. The only hiccup I had was a little scare that I had no more eggs, but fret not there were some in the freezer.

As per usual I substituted all the dairy products for non-dairy ones, and it still worked out fine.

I present to you,

Very Crumbly Strawberry Rhubarb Crumble 🍓 🍌 🍌

At about 9:10PM I had a craving for something sweet, namely an apple crumble. Problem is: we had no apples. I was about to have thawed strawberries and honey when I realized I could just make a strawberry crumble instead, and well that’s what I did.

Searched up a quick and easy recipe on the web and came up with this here v

It was easy enough to follow, though I only later realized that I did not have enough strawberries (hence the “very crumbly” crumble). I added some leftover raspberries and two pieces of rhubard to make up for it, but still barely reached one lb.

Taste-wise it didn’t affect much, aside from the fact it’s a little more grainy than I’d like. Though I do think because of the lack of strawberry juices the crumble was a lot more sandy near the top. (May also be because I used a coconut flour— all possibilities).

As the crumble was in the oven I began craving for some ice cream to put on top, but we didn’t have any at home and well it was late enough that there wouldn’t be any late night stops just for dessert.

I googled a quick 5 minute vegan ice cream/or ice cream substitute recipe and lo and behold, bananas? Was a little surprised, but they’re a mild enough flavour that they’d balance the fruit and rhubarb quite well (fastforward, they do).

The recipe I was planning on making is this one v

However unluckily for me the bananas needed to be frozen beforehand to get it to not be too too soft, and I unfortunately did not have the time for that.

In the end I simply cut up the bananas and tossed them on where there were 10 or so minutes left to bake in the oven, and I’m happy with the results!