i'm out of powdered sugar, and my blender isn't very powerful (+no food processor) so i don't think i can make my own. can i use regular granulated or brown sugar to make a glaze for pastry?

edit: i have a stand mixer with the 3 standard attachments, if this is useful

I'm specifically talking about the edible lacquer used to adding a gloss finish to cakes and candies.

I need to know if it will float on top of water and spread across the surface. From what I gather it is not water soluble , it coloring can be added to it, and it hardens like any other lacquer with the benefit of being deemed safe for consumption. All of which is exactly what I need, I just don't know about how it reacts to water

If anybody knows or is willing to test, I will be eternally grateful

I lost my V card a week ago though my cousin. I've been eating the vegetables and enjoying pea juice with every meal. While at whole foods, I grabbed some dark chocolate ding cherries and after checking to see if they were vegan asked the closest vegan I could find if they were vegan and then if the cherries were vegan. So I ate one and then they said "this has confectioner's glaze, that's not vegan." So what do I need to do to become vegan again?

I just got my Vegan Cuts box today, but one item is possibly not vegan. It's organic raw dark chocolate coconut chunks. It's from some company called Organic Living Superfoods which claims to be 100% vegan, and 'vegan' is written on the packaging a million times. However, the ingredients still say that it contains confectioner's glaze. Is CG ever vegan? If it's not, I'm really confused.

I know it's technically an animal product, but I haven't been able to find a ton of information on how exactly it's obtained. Wikipedia says it's scraped off of trees, but I have no idea whether animal cruelty is involved or not. It seems like it's just a waste product for the lac bugs, so it's not like taking honey from bees. I've been avoiding it up until now, but I'm starting to think maybe I shouldn't, if there's no animal cruelty involved. It would certainly make my life a lot easier, since so many candies are coated in the stuff. If anybody has more information on this, I would really appreciate it.

Hi all - sorry for my naivety. I'm fairly new to the baking scene.

I made a cinnamon bun cake tonight, and topped it off with confectioners sugar glaze. I made the glaze with milk...is it necessary to store the cake in the fridge now? Or will it be fine at room temp?

Thanks!

There is a new product at Trader Joes that is Dark Chocolate covered coffee beans and it is vegan except it says Confectioners Glaze. But beside Confectioners Glaze it says in parentheses (coconut) written like this....,Confectioners Glaze (coconut). Does anyone know if they make some Confectioners Glaze purely from coconut because I would really like to try these if that is the case and they are vegan.

We will be updating this list as we go! But for now, here's what we have:

All of Betty Eddie’s products are vegan.

All of 1906 drops are vegan.

All Camino Sour gummies are vegan.

All Manna Speed Tabs are vegan.

All Verdure capsules are vegan.

All Kalm Fusion Chewable Tables are vegan.

All Left-Handed Brand products are vegan.

All Mr. Moxy’s Mints are vegan.

All Mari’s Mints are vegan.

Berkshire Roots:

Dark Chocolate Cranberry Macadamia Nut Bar (20 pieces with 5mg each).

One of their THC capsules, double check with budtender which ones.

All of their Roots Fruits fruit chews.

Theory Wellness:

All of their pâte de fruit.

Commonwealth Alternative Care:

Chroma – Dark Chocolate Peanut Butter Cup.

Chroma – Dark Chocolate Drops.

Please note: CAC has many non-vegan edibles that may look similar to the ones listed here but might contain dairy or confectioner’s glaze. Make sure you are getting the right product.

Northeast Alternatives:

Forbidden Fruit – Infused dried fruits.

Farm to Fam vegan gummies.

Insa:

Drops/Gummies - All are vegan except for the watermelon flavor.

Their Mint Dark Chocolate bar.

The Heirloom Collective:

Dark Chocolate bar.

Revolutionary Clinics:

All of their “I am Edible” fruit chews.

The Botanist:

All of their gummies/fruit chews.

NETA:

Heights – Their Mints and all their Dark Chocolate bars.

D-Line – Lumens and Gems are vegan.

Elevation – Infused grapeseed oil.

Byky:

Vegan bonbons.

Mission:

Pebbles – Sublingual Candy.

Marmas – Gummies.

Trulieve:

Bhang - Dark Chocolate bar.

Coast Cannabis Co.:

All of their Dark Chocolate bars.

Wana:

Both their Fast-Acting gummies and Sour gummies are vegan.

Solar Cannabis Co.:

All of their gummies.

Tropizen:

Pique – Hot Sauce.

Edit: more products listed, thank you all for the info!

Hey everyone! My pictures of my Christmas cookie trays were very popular and I had a lot of requests for the recipes so here’s all of them, s sorry to took me longer than I expected to get these all compiled the holiday was crazy! I am in the US and used King Arthur GF flour (this has given me the best results) and since I am also dairy free I used earth balance sticks but you can use regular butter. I really want to thank everyone for your kind words about how my cookies looked. It was a complete gut punch to receive my diagnosis as I do not show symptoms and celiac wasn’t something I was even thinking about. I had to give up my baking business of 11 years and it’s been a hard year mentally trying to reinvent all my recipes. Also if anyone needs any baking tips I’m always just a message away and I’ll have more recipes for more holidays for you all! Some of these are my own but I have given credit to the original creators of the recipes that I have changed a few things. And sorry in advance for formatting I’m on my phone.

Cherry almond (adapted from Sally’s Baking Addiction)

3/4 cup (170g) unsalted butter, softened 2/3 cup (134g) granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 1 Tablespoon (15ml) maraschino cherry juice 2 cups (250g) gluten free flour 16 maraschino cherries(drained and chopped)

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will

Another chapter from u/eruwenn and myself.

First / Prev / Next

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The food hall was cavernous. A myriad of vendors lined the walls, and even more operated booths, carts and stalls scattered throughout the vast number of tables. Overhead hovered drones that wove between the small dividers and planters that broke up the space to create more intimate settings for the diners. Penny had reserved one of the more secluded spots, one surrounded by foliage on three sides and featuring a small pond with a stone wall behind it on the fourth. The soothing sound of water trickling down brickwork combined with the presence of plants around them to shut out a good deal of the hustle and bustle from the other diners.

The table was round, with a few too many seats, but they soon arranged themselves so that Britney, her father, and Penny were spaced between the newcomers and could offer advice on dishes. The adaptive seating rose, and lowered, as needed.

“Ok, everyone pay attention.” The tower assistant raised her voice enough to quiet the excited chatter. “Normally, you would have the option of walking around, speaking to the vendors and showing them your wristband to get recommendations, and making your food choices that way. However, given the size of our group, we're going with delivery so that we don't lose anybody.”

Britney groaned. She loved trying new stalls and dishes she had never seen before. “Can we at least go to Pierre’s for dessert?”

Sam rolled his eyes at her question. “Let’s see how we feel after dinner, we may not want dessert. The salads from Lettuce Be Friends are very filling.”

The young girl raised an eyebrow sceptically. “There’s always room for dessert.”

The nutrition-conscious father sighed, knowing that this was a battle he was destined to lose. “Well, maybe we can get something with fruit?”

Penny was trying not to smirk at the exchange, and she helpfully mentioned, “They do outstanding strawberry tarts. Real strawberries, and the cream is from Hiagrus cows.”

“Let’s see to our guests first,” Sam said wearily. “Then we can debate the value of fruit that is both glazed in syrup, and sitting on top of enriched cream and a sweetened tart base.”

“Of course,” the tower assistant said, then turned to the

I received this Nordic Ware Braided Bundt pan for xmas. Its also Meyer Lemon season. I searched ATK for lemon cakes and this one caught my eye. Its absolutely delicious

Cake

3 tablespoons grated lemon zest plus 3 tablespoons juice (3 lemons)3 cups (15 ounces) all-purpose flour1 teaspoon baking powder½ teaspoon baking soda1 teaspoon table salt1 teaspoon vanilla extract¾ cup buttermilk, room temperature3 large eggs plus 1 large yolk18 tablespoons (2 1/4 sticks) unsalted butter, cut into 18 pieces and softened2 cups (14 ounces) granulated sugar

Glaze

2 - 3 tablespoons fresh lemon juice (see note above)
1 tablespoon buttermilk

2 cups confectioners' sugar (8 ounces)

zest lemons, add to 3tbls juice, let sit for a few minutes, add to buttermilk. Cream butter and sugar, add eggs one at a time, alternate dry ingredients with wet ingredients. Scrap down bowl.

USE A 12 c. bundt. bake 40-50 min at 350. Let cake cool for 10 min, pour half of glaze over top. Let sit for another 2 hours, pour rest of glaze over cake. Cake will have a light and fluffy texture after baking, will be more like a poundcake the next day. Enjoy.

https://www.cooksillustrated.com/recipes/2811-lemon-bundt-cake

https://preview.redd.it/gxzupfo4r6881.jpg?width=6936&format=pjpg&auto=webp&s=73c6e96712e208636d997c324698be79801b0fcc

As I stated in the title, I want to create a thin and glossy glaze that don't drip. I want to create beautiful vibrant donuts, but I don't want the powdery confectioners sugar type of glaze that tends to get a bit thick. See image for example.

Any help is appreciated.

https://preview.redd.it/9a1dtcoxmz781.png?width=1356&format=png&auto=webp&s=954e3a9e80c44d84429b08a1dddb6f8fb076558a

https://preview.redd.it/qocy7nk2nz781.png?width=968&format=png&auto=webp&s=897275ccf6e1e370c2e8c12e3756f3a10f671c04

https://preview.redd.it/p3phay3coz781.png?width=1278&format=png&auto=webp&s=0e2ad644a4d10fe8bdbbfe2f031101dea3409be4

Coming from a former employee…

*Disclaimer, I have no clue about their ingredient sourcing so these are just from reading the ingredients and assuming the best. You can always ask your barista (if it’s a little slower) to show you the ingredients list, as every product has one!

Here are the vegan* syrups and sauces of the season:

• mocha • peppermint • sugar cookie • chestnut praline • brown sugar

Milk alternatives:

• soy (sweetened) • coconut • almond • oat

Vegan* toppings:

• chestnut praline topping • cinnamon powder

Comments:

• yes, the mocha sauce is vegan! • please make sure to ask for no whipped cream • the sugar cookie topping might have confectioners glaze (I can’t remember!) • the dark chocolate curls (peppermint mocha topping) are not vegan, so make sure to ask for no topping!

Here are some of my favorite drinks to order for the season:

• chestnut praline latte, almond milk, no whip • peppermint mocha, almond milk, no whip, no topping • sugar cookie almond milk latte, no topping • latte, soy milk, caramel syrup • latte, oat milk, brown sugar syrup, cinnamon powder • hot coffee with extra soy milk

I want to glaze some spiced cookies with an Earl grey infused icing but not sure how to go about this. Obviously you need at least a cup or two of liquid to steep the teabags in, but when making a glaze, you typically only use a few tsp of liquid to a cup or two of confectioner's sugar. So how do I pack enough flavor into a few tsp to make it a noticible flavor in the icing without making it too tanniny?

She pulls out some Brookside chocolate covered pomegranates. She thinks they may be vegan and looks it up. Finds they aren’t. Looks at why. “Contains shellac?! And it says it’s a secretion from bugs?” I say “yeah that’s confectioners glaze.” She says “Gross! I’m still gonna eat it though.” And she puts a few in her mouth. That last quote wasn’t paraphrased. Knowing the dissonance coming from those closest to me hurts the most.

Strap in for this one! I got a lot of perfume and a lot of thoughts! Disclaimer, this took me a few days to write and it's probably still littered with typos, sorry! (And sorry for those that want short reviews, this is not for you 😅)

Siren Song Elixirs is currently holding a 13% off sale for the entirety of October (and will not be having any sales for the rest of this year after October 31st), and is discontinuing certain scents on the 10th. Hopefully this review can be of help to someone!

ABOUT

Siren Song Elixirs is a perfume house that does both original perfume creations and perfumes inspired by characters from media like video games and TV shows. All scents have been very well rested; SSE's scents do best with lots of rest. All are oils. I am not affiliated with Siren Song Elixirs.

• Perfume likes: Citrus! Gourmands (cake, ice cream, chocolate, bread, etc), coconut, spices, vanilla. Juicy/bright scents, icy scents, sweet scents, refreshing scents. Fruits, but can be very picky.
• Perfume dislikes: Alcohol (rum/bourbon/etc.), incense/incense-adjacent notes, patchouli, medicinal scents, sour scents, sticky/syrupy scents, green scents, roses, leather.
• Perfume 'mehs': Florals (lean dislike), atmospherics (lean like), clean scents (lean dislike), musks, mint, marshmallow, earthy notes.

Rating system: 3/5 is the neutral score. Anything above a 3 is something I like, anything below I dislike.

Their website: https://www.sirensongelixirs.com/Their Etsy (use only for checking reviews): https://www.etsy.com/shop/SirenSongElixirs

Scents that will be discontinued October 10th:

• Game of Thrones collection
• Hygge Holiday collection
• Elizabeth, Darcy, Vixen, and Reynard
• Mass Effect: Only Kaidan and Jack
• Dragon Age: Only Apostate, Seeker, Pirate Queen, Lion of Ferelden and Madame de Fer

Of these, I have tried:

• Khaleesi (GoT): Desert Ghost flower, White amber, Sand, Peony, Sweet grass, Tobacco, Leather
  • Airy florals, sweet/dewy from the sweet grass (but not green), and different from other white florals. Despite how light it may sound, the scent has strength and lasting power thanks to the base notes grounding them. Beautiful, white, clean. It's not dirty, but not innocent either. I get the leather more than the tobacco too - I have a dislike for leather but it pairs so well with the sweet grass it’s like it makes this scent an ai

This book was released last night, so this is a first read not a recipe tested review. [cover](Cover Image)

Amazon

Its rare to find a cookbook written this well

I knew nothing of Dorie Greenspan prior to reading this book other than she has written a number of well reviewed and highly acclaimed cookbooks. It turns out that “number” is now 14 and it represents 30 years of cookbookery, as she calls it. That’s thirty years of experience in teaching us to cook bake and delight in the wonders of food. In reading this book I’m impressed, this book stands out as exceptional in its detail and thorough explanations, it has a fluid style and well done photos..though other books do surpass this one if judging by photos alone in my opinion (for instance I don’t know how to braid and I don’t think from the photos alone I would quite feel comfortable doing it without checking another source). But to be clear this book overall is excellent in terms of photography as well. In the 14 books and 30 years she has mastered her craft but the most extraordinary thing is she maintains a joyful enthusiasm, curiosity and even playfulness that brings life into the creations she shared with us. Her passion for baking is infectious and has me excited to jump into the kitchen and start baking too. I’m going to start with one of the breads and report back in a day or two.

Here is an example of how well written her instructions are. This is her describing how to griddle cook English muffins: “ You want it to reach 350 degrees F. Measure the temperature with a thermometer gun or test it by holding your hand about 5 inches above the griddle—if you can keep it there comfortably for 3 to 4 seconds, you should be good.” She comes at it from multiple ways to help you get the best result with detailed knowledge “350F” (rarely do I see an IR thermometer temp for a griddle BRAVO, most say “medium heat”) but also how you can get a good result out without buying fancy tools. Am I the only one totally floored by how amazing this is? I love this.

The book is 400 pages divided into seven recipe sections including both sweet and savory fare. The focus is recipes that are simple, rely on basic techniques and have deep flavors and complex textures. They are designed to be flexible so you can modify and play with them. And we are promised that each and every reci

I don't want to step on anybody's toes here, but the amount of non-dad jokes here in this subreddit really annoys me. First of all, dad jokes CAN be NSFW, it clearly says so in the sub rules. Secondly, it doesn't automatically make it a dad joke if it's from a conversation between you and your child. Most importantly, the jokes that your CHILDREN tell YOU are not dad jokes. The point of a dad joke is that it's so cheesy only a dad who's trying to be funny would make such a joke. That's it. They are stupid plays on words, lame puns and so on. There has to be a clever pun or wordplay for it to be considered a dad joke.

Again, to all the fellow dads, I apologise if I'm sounding too harsh. But I just needed to get it off my chest.

So, I’m the baker in my family. I bake brownies, cookies and cakes most often, with cakes being my most time and energy consuming one. My family is well aware of this, and I will only bake cakes for special occasions.

My friend’s birthday was coming up, and I didn’t have any money left over for a special gift, so I decided to bake them a Strawberry Crumble cake. It’s my speciality and it takes me 4-6 hours to make. I made it very clear to my family that I will be baking this cake for my friend, and they won’t have any. My reasoning is that any perishable good that’s been given as a gift should be left with the guests you’ve given it to as a show of friendship.

My father was pissed. He knows how difficult it is for me to make this cake, but he also wanted a slice. I can’t blame him, it’s absolutely delicious. But he started yelling at me that I should cut and leave a slice for him, my mother, and my siblings. I told him that wouldn’t be happening as it’s for my friend and their family to eat, not us.

Now here’s why I think I could be the asshole. I ate the cake with my friend and their family, which I believe I shouldn’t have done, as that would make me the only member in my family who did eat this cake, and it would have made my father even angrier with me. My father insisted that I should make the cake again soon since my family also deserved to eat a couple slices. I told him no, and that I will bake the cake for another special occasion for us, but not anytime soon. He hasn’t spoken to me since. My siblings are too young to have an opinion on this, but they’re not mad at me. And my mother hasn’t sided with either me or my father.

So, AITA for not baking the cake?

(PS, I don’t know how to bring this up smoothly in the text but we’re an Arab family and I have back issues that require me to lie down completely every hour, and to have regular appointments with a physiotherapist)

EDIT: I realized some people here wanted to know the recipe so here you go!

Strawberry Crumble Cake Ingredients: Crumb Topping:

• 3/4 cup (95g) all-purpose flour (make sure it’s leveled)
• 1/4 cup (50g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon
• 6 Tablespoons (90g) unsalted butter, cold and cubed (should be close to freezing but soft enough to cut into cubes)

Cake:

• 1 large egg, room temperature
• 1/4 cup (60g) unsalted butter, melted and cooled
• 1/2 cup (120ml) milk (any milk is okay! i use low fat, but almond, soy, 1

They were cooked in Greece.

I'm surprised it hasn't decade.

For context I'm a Refuse Driver (Garbage man) & today I was on food waste. After I'd tipped I was checking the wagon for any defects when I spotted a lone pea balanced on the lifts.

I said "hey look, an escaPEA"

No one near me but it didn't half make me laugh for a good hour or so!

Edit: I can't believe how much this has blown up. Thank you everyone I've had a blast reading through the replies 😂

It really does, I swear!

Don't you know a good pun is its own reword?

Review of “Baking with Dorie” by Dorie Greenspan (cross post)

This book was released last night, so this is a first read not a recipe tested review. Cover Image

Amazon

Its rare to find a cookbook written this well

I knew nothing of Dorie Greenspan prior to reading this book other than she has written a number of well reviewed and highly acclaimed cookbooks. It turns out that “number” is now 14 and it represents 30 years of cookbookery, as she calls it. That’s thirty years of experience in teaching us to cook bake and delight in the wonders of food. In reading this book I’m impressed, this book stands out as exceptional in its detail and thorough explanations, it has a fluid style and well done photos..though other books do surpass this one if judging by photos alone in my opinion (for instance I don’t know how to braid and I don’t think from the photos alone I would quite feel comfortable doing it without checking another source). But to be clear this book overall is excellent in terms of photography as well. In the 14 books and 30 years she has mastered her craft but the most extraordinary thing is she maintains a joyful enthusiasm, curiosity and even playfulness that brings life into the creations she shared with us. Her passion for baking is infectious and has me excited to jump into the kitchen and start baking too. I’m going to start with one of the breads and report back in a day or two.

Here is an example of how well written her instructions are. This is her describing how to griddle cook English muffins: “ You want it to reach 350 degrees F. Measure the temperature with a thermometer gun or test it by holding your hand about 5 inches above the griddle—if you can keep it there comfortably for 3 to 4 seconds, you should be good.” She comes at it from multiple ways to help you get the best result with detailed knowledge “350F” (rarely do I see an IR thermometer temp for a griddle BRAVO, most say “medium heat”) but also how you can get a good result out without buying fancy tools. Am I the only one totally floored by how amazing this is? I love this.

The book is 400 pages divided into seven recipe sections including both sweet and savory fare. The focus is recipes that are simple, rely on basic techniques and have deep flavors and complex textures. They are designed to be flexible so you can modify and play

Do your worst!