Desserts

Vegan Chocolate Ganache Bars How can I make vegan chocolate ganache bars without avocado? You can substitute the avocado with silken tofu, soaked cashews, or coconut cream. These alternatives provide a creamy texture similar to avocado. Use a high-speed blender or food processor to achieve a smooth consistency. Keep in mind that each substitute may slightly alter the flavor profile but will maintain the rich, silky ganache texture essential for vegan chocolate ganache bars. What is the ideal thickness for the almond crust? The ideal thickness for the almond crust in vegan chocolate ganache bars is about 1/4 to 1/3 … Read more

Blueberry Vegan Ice Cream Bars How can I make these vegan ice cream bars without cashews? You can replace them with soaked raw sunflower seeds or blanched almonds, which provide a creamy texture when blended. Another option is to use silken tofu for a smooth, high-protein filling. Coconut cream should remain in the recipe to maintain richness, but you can adjust sweetness to taste. When substituting nuts, be sure to blend until completely smooth, as these alternatives may require a longer blending time than cashews to avoid a grainy texture. Can I use fresh blueberries instead of frozen? You can … Read more

Cocoa Chocolate Chip Cookies How can I make these cookies without a convection oven? You can still make cocoa chocolate chip cookies by baking them at 375°F (190°C) in a conventional oven. The baking time may increase slightly—check for doneness around 14 to 15 minutes. Without the fan, heat is less evenly distributed, so rotate the tray halfway through baking. Expect the cookies to spread a bit more and brown less evenly. Cooling the dough thoroughly in the freezer before baking is especially helpful when not using a convection setting. How should I freeze the cookies for later baking? Scoop … Read more

Chocolate Choux Puffs What’s the secret to getting chocolate choux to puff up properly? It’s essential to cook the dough thoroughly on the stovetop before adding the eggs. This step helps evaporate excess moisture, allowing the structure to form. Also, add the eggs gradually and stop once the dough reaches a glossy, pipeable consistency that forms a V-shape when a spatula is lifted. Use a hot oven (around 400°F/200°C) for the initial bake to create steam, which expands the dough. Proper technique is key for successful chocolate choux. How do I keep the puffs crisp after baking? First pierce the … Read more

Smores Donuts How can I make the smores donuts without a kitchen torch? You can still get a toasty finish on your smores donuts using your oven’s broiler. Once the mini marshmallows are piped or placed on top, transfer the donuts to a parchment-lined baking sheet. Position them on the middle rack and broil on high for 30 seconds to 1 minute, watching very closely to prevent burning. Rotate the pan if necessary for even browning. This will mimic the campfire-charred look typical of classic smores donuts. Can I make the dough for smores donuts ahead of time and freeze … Read more

Sweet Phyllo Rolls with Cheese and Jam How can I keep the phyllo rolls from getting soggy? It’s essential to bake them at a high enough temperature—ideally 400°F (200°C)—so the moisture inside evaporates quickly and the outer layers become crisp. Make sure not to overfill the rolls with cheese or jam, and avoid watery fillings. Once baked, cool the rolls on a wire rack to allow steam to escape rather than trapping it at the bottom. Storing phyllo rolls in an airtight container can soften them, so if possible, store them uncovered at room temperature for a few hours before … Read more

Crispy Kadaif Ricotta Tart How can I make this ricotta tart gluten-free? Replace the all-purpose flour with a 1:1 gluten-free baking flour that contains a binder like xanthan gum. Ensure the kadaif you use is also certified gluten-free, as some brands contain wheat-based ingredients or are produced in facilities with cross-contamination. What is the best way to slice and serve the tart? Chill the tart thoroughly so the filling firms up. Use a sharp, thin-bladed knife dipped in hot water and wiped clean between cuts. A springform pan makes unmolding easier, but if using a regular tart pan, ensure the … Read more

Strawberry Jam Cookies (Dairy-Free Linzer-Style Cookies) How can I prevent the jam from leaking out of the cookies? Make sure the cookies are completely cooled before assembling, and don’t overfill them—about 1 teaspoon of jam is enough. Use a thick, high-quality jam rather than one that’s too runny, as thinner jams tend to ooze out more easily. After sandwiching, let the cookies sit at room temperature for at least 30 minutes so the jam has time to set slightly. If you notice leakage after baking, it may be due to overbaking the base, making it too brittle to hold the … Read more

Almond Croissant Blondies How can I make these almond croissant blondies gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for structure. Almond flour alone cannot replace the wheat flour in the base, as it lacks binding properties and will result in a greasy or crumbly texture. Be sure the baking soda and other ingredients you use are certified gluten-free. The almond cream portion is already gluten-free, so no changes are needed there. Bake as directed but check doneness carefully, as gluten-free blondies may bake slightly faster. Can I prepare the almond croissant blondies … Read more