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My 555 cookie challenge

May marks the one year anniversary of the Curious Cat Bakery’s first event ever. It’s a sentimental date for me because it was the first time I had hundreds of people — complete strangers, not friends or friends of friends — try my stuff and say they loved it. And then pay me actual money to get more of it. Look at me, all bright eyed and bushy tailed! I consider that first event to be the bakery’s debutante ball and to see how far it’s all come in a year is bonkers so I’m setting myself a challenge for the month of May to celebrate it and I want your help with it. I want to make May the...

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The secret to the perfect vegan brownie

In the almost 10 years I’ve been a vegan I have eaten A LOT of bad vegan brownies. Dry brownies, greasy brownies, healthy tasting brownies. All bad, just bad. I’ve also baked too many brownies that went straight in the garbage can, some that were good enough to eat but not impressive enough to sell or share and then finally one brownie that tasted, felt and looked like the real deal. All those awful experiences — and the one positive one — taught me one thing: there’s no one thing you can do to make a perfect vegan brownie. There’s not one ingredient or technique. A vegan brownie takes the right amount of the right things at the right time...

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The difference between AP and self rising flour

So the supermarket is out of all purpose flour or you mistakenly bought self rising flour instead. Can you still make your recipe and pretend it’s all the same thing? Yes — but you may have to make some adjustments. Simply put, self rising flour is just like all purpose flour with some baking powder and salt mixed in. Not so simply put, it has about 1/2 a teaspoon of baking powder for every cup of flour so you have two options: Option #1: Do the math and adjust. If the recipe you’re making calls for baking powder, figure out how much is already in the flour and deduct that from the total. Option #2: Eyeball it and call it...

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Do I need a stand mixer?

It's the question every baker has asked themselves at least once: do I need a stand mixer? They sure look pretty amazing on those baking TV shows, don't they? And the thought of not having to whip, whisk, beat or knead everything by hand sounds very appealing. But on the downside, they can be pricey. So should you get one or not? I tackle this question on the latest Ask a Vegan Baker. You can watch the video below. Hope that helps you solve this conundrum! Will you be getting one yourself? Have any vegan baking questions of your own? Send them over to me at I’ll be answering them on Wednesdays here and on the Curious Cat Bakery...

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Do all plant-based milks work for vegan baking?

Soy, almond, hemp, cashew. There are so many plant-based milk options out there but do they all work for vegan baking? And is there an option that's better than the others? If you ask me, yes! I use almond milk for all my bakes because in my opinion, it has the closest texture to real milk. But you don't have to agree with me. A lot of other options work too but there is one kind you want to make sure you don't use in your baking: sweetened flavors. Watch the video to see my explanation on this. Have any vegan baking questions of your own? Send them over to me at I’ll be answering them on Wednesdays here...

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