Success! Vegan blondies!

I've had to re-jig several of my old standard recipes in the past year to allow for the fact that eggs are now a no-no for me. After having experimented with other baked goods, I thought I'd try my hand at adapted my (seriously addictive) go-to blondie recipe to be egg-free. This version used 1 Tbsp of ground flax seed in 3 Tbsp of water as the egg substitute.

I'm happy to report that the resultant blondies were flavoured exactly right, if the texture was a little bit more like a caramel than the slightly-fudgey blondies I make when I use egg. I'm sure I can experiment with a bit more flour and/or leavening to make these spot-on.

Christmas comes but once a year

I'm still trying to keep my refined sugar intake to a minimum, but if one can't indulge one's cravings during Christmas-time, when can one?

Behold! The beginnings of a batch of dairy-free fudge. This version includes a pinch of salt an about one tablespoon of vanilla. It's setting now, in preparation for dinner with the in-laws on Sunday. The samples I had from what was left in the pot after the rest of the mixture had been scraped out are fantastic.

Stews aren't photogenic

Although it seems like I haven't cooked anything of note since late October, I've been just as busy in the kitchen as ever. Unfortunately, beef stew looks horrible when photographed, as do many of the other household staples I've been whipping up. It doesn't help that the natural light situation at this time of year is dismal.

Of note: I've been tweaking Betty Crocker's Egg Bread recipe to make it egg-free by replacing the egg with hydrated, ground flax seed. I've also reduced the sugar content. Once I'm suitably thrilled with the results, I'll post my version.