Hello Dearies!
If you would be so kind, please jump over to Lazaro Cooks! I did a guest post in the enchanting realm that is his blog....
Here's the link:
Vegan Pimento Cheese
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Creamy, flavorful Vegan Pimento Cheese made with plant-based ingredients!
Perfect as a dip, spread, or topping for sandwiches and snacks.
9 hours ago
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I am drinking some tea now...these would be RIGHT for me now.
ReplyDeleteJumping over there now. And I am still in awe of your beautiful photos and photography skills. You need to give me that magic chant to get such beautiful pictures ;-)
ReplyDeleteOh Stella, how I love when you make vegan desserts. And how you are an animal lover as well. The cookies look wonderful! You can beat Mrs. Field's any day.
ReplyDeleteHi Stella, I went to Lazaro Cooks! and came back to tell you that these cookies look yummy and not scary at all!
ReplyDeleteHey Stella~!
ReplyDeleteJust saw your guest post :) Those cookies look sooo good. I should really start following these kinds of recipes which would be better for skin. Im going to this food allergy show this weekend so hopefully buy some goodies to cook with there.
Lemme know how the icing goes with choc cake, Im thinking of pairing it up with a banana cake next time
Hey Le, banana with avocado is a great idea-very tropical! I might make a vegan chocolate cake with that icing or something very similar. I'll post if I get good pics and link to you if you want me to...
ReplyDeleteOn my way....
ReplyDeleteStella> love those photos!!! they are amazing and so perfectly done... good for you!!!!!
ReplyDeleteThanks Deana! That means a lot coming from such an awesome photographer. I still haven't mastered the lighting thing like you have, but I'm working on it...
ReplyDeleteStella,
ReplyDeleteThe response has been overwhelmingly positive. What a fantastic job you did. A++++++
Cheers!
Laz
Lovely guest post that you have written. Your cookies look very delicious. Would be great with a cup of tea.
ReplyDeleteGreat guest post Stella! The cookies look awesome!
ReplyDeleteon my way to check it out!
ReplyDeleteHey, Stella! Thanks for the heads up about your post. Even though I'm not vegan there's something that turns me on about baking without eggs. I'm always looking for egg-free cake and cookie recipes --so thanks!! They sound so classic and delicious. I also really like that there are no "weird" ingredients and your recipe uses things that I would normally have on hand (and yes, I do keep oat groats around to make my own oat flour :)
ReplyDeletePeace - Toya
Awesome! I am heading over to Lazaro's right now.
ReplyDeleteThese are fantastic Stella! You're a real witch in this kitchen. I'm afraid I might switch to vegan cookies because of you! :) Great work.
ReplyDeleteLovely vegan cookies, I was always wondering about vegan desserts, how great they are...you showed me that they can be just scrumptious
ReplyDeleteLovely guest post Stella! Your desserts are just superb! I did get some of that agave nectar and will use it soon :)
ReplyDeleteJust came in from visiting my friend Lazaro from CES. It looks like I'm not the only one slowly growing under the Stella spell;o)
ReplyDeleteI took down your recipe...especially to share with a good friend of mine...her son is allergic to eggs and nuts. I'm sure he'll love them.
If I may make a suggestion...since, I've been tinkering a little with gluten-free recipes...I figured why not help celiacs too while we're at it. I find that in cookies we can easily substitute the regular flour with 'Sweet Sorghum' flour. So far, it's been my favourite. Let me know if you've ever had the chance to use it?
Stella...it was very generous of you to guest post as well as Lazaro paying you a great honour...Congrats! Keep writing great posts. I'm always interested.
Flavourful wishes, Claudia
Hey Claudia, it's funny that you mention this. I am about to try and 'free' myself of my addiction to wheat. I will still eat it, but I don't want to be so reliant on it like I am. I don't suffer from Celiac, but I notice I feel more energetic when I avoid wheat/gluten. I will remember to look for some sweet sorghum flour next time I go to my health food store (it's small here in the subtropical hollow, but they might have it). If they do, I'll give it a go...anything's better than having to buy all those different gluten free flours in order to end up with a decent baked good!
ReplyDeleteThanks Claudia! And I'll let you know...
Awesome cookies they look fabulous~
ReplyDeleteI love egg free baking Stella - I think you know that but I still have to learn how to bake without butter! Off to Lazaro's to read your post - I know it will be enlightening! Beautiful picture, btw!
ReplyDeleteOh good, I love Lazaro. Going over right now....
ReplyDeleteLots of yummy love,
Alex aka Ma, What’s For Dinner
http://www.mawhats4dinner.com
I left a comment over at Lazaro's but I just wanted to let you know that I love the guest post!
ReplyDeleteLoved your cookies over at Lazaro Cooks. Nice work!
ReplyDeleteYour cookies look really fabulous. I hope you are having a great day. Blessings...Mary
ReplyDeleteGreat guest post. Lovely cookies!
ReplyDeleteThose cookies look awesome!
ReplyDeleteHello dear Stella, I just settled in from Kansas and what do I foind, lovely baked cookies..Chuls pointed out vegan chocolate chips the last time we went to the store, now I feel silly about not following her advice and grabbing a bag...they look truly wonderful and would be a great after school treat!
ReplyDeletewonderful guest post
sweetlife
With cookies that look that good - I am definitely jumping over to your guest post NOW! I need to know what you made.
ReplyDeleteHello Stellina...I was just about to sign off when I saw your question on the Sweet Sorghum flour. Here it is to the best of my knowledge:
ReplyDeleteI've tried it successfully alone 1:1 ratio substitute for all purpose or whole wheat flours.
It works very well in cookies and cake tortes.
As far as light textured type cakes...I have not tried it yet. If you have a chance before I do...please let me know.
I would also like to add my other favourite gluten-free flour: Brown rice flour...BUT...make sure it's the variety: fine grain! The other rice flour has a tendency to give an annoying bite. I hope this was helpful. This too, is very new too me...always experiementing and I am just a tad finicky...hence, not many recipes to rave about yet!
wow you get alot of posts! thx for the message on my blog. i'm going to try these cookies, tho i loathe to bake, i married a handsome sweet tooth. yes, with high blood pressure. what is your fiance' doing for his?
ReplyDeleteand keep looking for a place for those chickens. doesn't take much space to raise a dozen girls!
Hey Staci, we just make sure to keep his sodium and saturated fat/cholesterol intake low. Along with ensuring absolutely no trans fats in the diet and high potassium intake-baked potato, raisins, bananas, watermelon, etc. It helps a lot!
ReplyDelete