Fran Costigan – Sweet Symphony: Earth Day Desserts: Rouxbe Live Events are always free. Just Register. Can’t make it? Register and you will get link to the recording. Register here and send in your questions ..read more

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Almond paste and Marzipan are frequently used interchangeably, and while the main ingredient is almond, there are differences. Almond Paste, which is considered a baking ingredient, usually has a coarser texture and is softer than Marzipan, so it can be spread or used as a filing. Marzipan is stiff and used to make confections.   The following recipe is a straight adaptation from King Arthurs Baking DIY Almond Paste. Mine replaces the egg white with aquafaba and is made stiff enough to shape. So let’s say it is Marzipan. Use more almond flour if your paste isn’t thick enough and add ¼ ts ..read more

Swapping vegan butter for coconut oil made an excellent cookie even better. Would swapping vegan butter make a fabulous chocolate cookie even better?  It’s been a long time since I made the Double Chocolate Chunk Cookies, aka “Marty’s eat every day forever cookies” from my Vegan Chocolate cookbook. I hadn’t  planned to bake cookies this morning. But, a  friend texted a question about the Double Chocolate Chunk Cookies. “Could another oil be used in stead of the coconut oil?”  At first, I thought sure. Then. when I looked at the recipe, I saw the coconut oil in the recipe wa ..read more

If you make Hannukah Latkes, you know it’s time to get started now. While technically, it’s still Thanksgiving weekend,  the Festival of Lights begins at sundown.  Well, as I am vegan, I make my Hanukkah Latkes vegan. If you want to do that too, for any and all reasons, you’ll find out how in this blog. And, you might even be thinking about the tradition of eating the fried jelly-filed donuts. These are known as Sufganiyot. I’ve added a link to my baked donuts in this blog as well. Traditionally, Hannukah Latkes (grated potato pancakes) are fried in quantities of oil, as are the jel ..read more

From veteran cookbook author Dreena Burton comes Dreena’s Kind Kitchen, a collection of 100 dependable and delicious plant-based recipes that everyone will love. Including this incredible-looking recipe for Dreena’s Nanaimo Bars. Affiliate links from this website generate a small amount of income on qualifying items and help to support this site. While I haven’t met Canada-based cookbook author, Dreena Burton in person yet, I feel as if I know her personally through her social media posts and her wonderful cookbooks. With Dreena’s cookbooks, you will feel that she is in the kitchen alongside ..read more

A Summer Flash Sale on Rouxbe Courses runs now through June 30th.All courses are 30% off and no code is necessary. Essential Vegan Desserts Essential Vegan Desserts is an online culinary course co-created by Chef Fran Costigan and the Rouxbe team. This unique 90-day course focuses on essential foundational techniques plus recipes, so you can create quality vegan desserts with confidence. The course starts with an explanation of key equipment, ingredient selection and function, and foundational techniques for creating desserts without the use of eggs and dairy. As you ..read more