Aight girl-

Foreign Cuisine-
How to Eataly - Oscar Farinetti - We made the most AMAZING brisket meatballs and a super simple yet completely delicious red sauce out of this book
Around My French Table - Dorie Greenspan - Where the Cornish hens and gougeres came from.
Real Korean Cooking - Maangchi - Korean Fried Chicken. We've made them twice now because they're so good and can't wait to do more.
Mexican Everyday - Rick Bayless - Learned how to make perfect guac from this book and so far we've made these v tasty chorizo/mushroom/potato tacos. The recipe is SO cheap and SO voluminous that we had it as a taco filling, a quesadilla filling, and we're making a hash with it for brunch this morning.
Every Grain of Rice - Fuchsia Dunlop - We haven't tried anything out of here yet but there are sooooo many good-looking recipes in here.
Entice with Spice - Shubhra Ramineni - Likewise, haven't made anything out of here yet but looking forward to trying it all out soon.
Jack's Wife Freda - Dean & Maya Jankelowitz - This is actually a book from a restaurant that my fiance and I LOVED when we last visited NYC. It's got a lot of fusion recipes. Mediterranean/Israeli/South African/etc. Really unique flavors and also v comfort-food based. We're making rosewater waffles out of this book tomorrow!


Baking-
Rose's Baking Basics - Rose Levy Barenbaum - This book is incredible. She has tons and tons of step-by-step photos which is SUPER helpful. We made the dark chocolate caramel tart out of this book, but pretty much everything in here looks amazing.
Modern Baking - Donna Hay - I mean... There is some INSANELY decadent looking stuff in here. We haven't tried any of these recipes yet but I can't wait to!


Misc-
Cook Like a Pro - Ina Garten - It was really hard to pick just one Ina book but I liked most of the recipes in this one. She has this ridic recipe for a dijon mustard chicken that is INCREDIBLE. Also, this bitch knows how to cook some veggies. Big fan of this one.
The Food Lab - /u/j_kenji_lopez-alt - I just love this guy, tbh. We've made a really fantastic beef tenderloin out of this book and an incredible red wine sauce to go with it and of course, his famous roasted potatoes which are now my holy grail recipe for roasted potatoes. This book is like a science textbook only instead of boring stuff it's FOOD science, which is my favorite kind.


Those were all the ones we purchased ourselves (though technically Eataly was a gift BUT we love it and plan to use it often.) We have other cookbooks in our stable that we've received as gifts, which is what resulted in my fiance and I deciding we wanted to embark on this journey. We kept being given cookbooks and never doing anything with them. But man, do people love it when you send them pics of stuff you cooked out of a book they gave you. If people give you cookbooks, use them!! It will make their day to see it's being used. Here's what else is on our cookbook shelf-


The Forest Feast Gatherings - Erin Gleeson - This is a vegetarian book my fiance's mom gave us a few years ago for Christmas. We have a bunch of veggie friends (and friends with a lot of different allergies) so we turn to this book to have a few things that are edible by all of them when we have them over, as we often do. This book has a really delicious salad that has pomegranate seeds, pear, and hazelnut that is out of this world good. I also got my HG salad dressing from this book.
The Salad Bowl - Nicola Graimes - Another gift from my fiance's mom. Is she trying to tell us something?? Honestly haven't looked much into this book yet but it sure is pretty.
The Unofficial Harry Potter Cookbook - Dinah Bucholz - This was a gift from the assistant in my office. Everyone in my office knows me as the Harry Potter girl because I have a lightning bolt tattoo, haha. We haven't made anything out of this yet, but we probably will have some sort of epic feast with recipes from this book when GoT starts back up later this year.
Talk About Good - Louisiana Lafayette Junior League - My boss gave this to my fiance and I as part of an engagement gift. My fiance went to school in New Orleans. It's primarily New Orleansian/Cajun food. Haven't made anything out of it yet, but we are looking forward to it.

And that's what's on our cookbook shelf for now.

edit also omg thanks for the gold!! <3

Firstly: Good luck! You're doing well already, and you'll get to where you want to be in time.

Have you got any vegan recipe books? Easy Vegan and 500 Vegan Dishes both have fairly simple but tasty dishes. I don't think they tend to need very exotic ingredients.

Easy Vegan:
http://www.amazon.co.uk/Vegan-Cookery-Ryland-Peters-Small/dp/1845979583

500 Vegan Dishes:
http://www.amazon.co.uk/500-Vegan-Dishes-Deborah-Gray/dp/1845434161

And do you feel that vegan meat alternatives aren't as easy to buy, or maybe aren't as good, as the vegetarian ones? You say that you eat the Linda McCartney pies, so I guess you've seen other products in that range too. But Fry's Vegetarian is great, and I've recently heard really good things about Vegusto meat alternatives - their Farmhouse sausages in particular, but also their burgers (you'll probably have to order off their website though).

Fry's Vegetarian:
http://www.frysvegetarian.co.uk/

Vegusto:
http://vegusto.co.uk/

I guess you probably know about Holland and Barrett stores? They're good for getting some of the more exotic ingredients, but they also have meat alternatives and such. Also, they have a few microwaveable meals - pasties and that sort of thing - which are quite nice. You can also often get microwaveable burritos, and probably other similar things, in the frozen section.

Also here are a couple of easy meals I like:

(1) Buy refried beans (http://www.oldelpaso.co.uk/products/refried-beans/975cedfc-f177-4eda-a689-192c4ec346af/) and put it in tacos (along with corn, lettuce, tomato, and whatever else you like). (The refried beans are seriously good.)

(2) You can make falafel easily (http://www.alfez.com/moroccan_lebanese_cuisine/products/all-products/falafel.html) and eat it with houmous, because everyone likes houmous.

If you're mainly looking for sweeter things:
Co-operative custard donuts and jam donuts are both apparently vegan (and delicious). You can buy vegan ice cream in the frozen section of Holland and Barrett (and maybe at Tesco or other supermarkets) - Swedish Glace is pretty incredible, and most people say it's as good as ordinary ice cream. You can also get vegan cheesecake in Holland and Barrett, again in the frozen section. Also buy Lotus Caramelised Biscuit Spread and put it on Tesco Oaties (well, that's a combination I like, but I guess you could mix it up...).

Or if you wanted to bake, these are three really good books:

http://www.amazon.co.uk/Vegan-Cupcakes-Take-Over-World/dp/1569242739

http://www.amazon.com/Vegan-Pie-Sky-Out-This-World/dp/0738212741

http://www.amazon.co.uk/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X

(The cookie book is by far the easiest, and uses the least exotic ingredients. On the other end of the spectrum is the pie book, which uses things like coconut oil and agar agar - the first of which you can get at Holland and Barrett but the second of which you'd have to order online.)

Also, just by the way: 'What Fat Vegans Eat', a facebook page, gives you a constant stream of delicious-looking vegan food.
https://www.facebook.com/groups/194567900666819/?fref=nf

An alarm clock to get her used to waking up at 2am? ;-)
I'm not a professional baker, but did work as one for several months 20 years ago. Enough to let me know that although I enjoyed baking, I didn't enjoy doing it as a profession. So these suggestions are from a home baker, not a pro.
I would suggest a cookbook or subscription to Cook's Illustrated or America's Test Kitchen.
I bought The New Best Recipe Cookbook ten years ago for myself and have gifted a copy to several friends since. It goes through not only a recipe, but what changing different ingredients will do to the final product. The chocolate chip cookie recipe was quite informative with illustrations showing not only what different sugars would do, but different fats, flours, and the effect of chilling the dough had on the final product.
There is also Baking Illustrated which is just about baking. It's probably going to be hard to find, but if you stumble across it, it's worth it. Some folks complain that it's just the baking chapters from the best recipe cookbook with a few extra recipes, but if your kid is really focused on baking, this may be a better fit for now and then the best recipe cookbook later when she feels like branching out into thing to go with the baked goods.
I do not own the Cooks Illustrated Baking Book but I have several of their other cookbooks and friends who have this one think highly of it. It's been described as a combination recipe book and class in baking. Like the New Best Recipe Cookbook, it includes not just recipes, but paragraphs about what is going on in the recipe and what changes to the recipe will do.
You may also want to look at getting a large vermin resistant container to store flour. I use a Vittles Vault pet food container to store my flour. It allows me to buy 25 lbs of flour for $8 instead of 5 lbs for $4 and not run out in the middle of a baking session.

Pumpkin Chocolate Chip Cookies by Cookies & Beer

Ingredients

• Butter or cooking spray like Pam, for baking sheet
  
  
• 4 c all-purpose flour
  
  
• 2 tsp Baking Powder
  
  
• 2 tsp Ground Cinnamon
  
  
• 1 tsp Salt
  
  
• 2 tsp Milk (I used whole but I had one of my chefs tell me to try buttermilk)
  
  
• 2 tsp Baking Soda
  
  
• 2 Medium Eggs
  
  
• 1 (15-oz) can Pumpkin Puree
  
  
• 1 c Vegetable Oil
  
  
• 2 tsp Vanilla Extract
  
  
• 2 c Sugar
  
  
• 1 (12-oz) bag Semisweet Chocolate Chips
  
  Instructions
  
  

1. Preheat oven to 375. Grease sheet with butter, or use parchment paper and Pam. Spray, then parchment paper, then spray again.
   
   
2. Combine flour, baking powder, cinnamon, & salt in a large bowl. Mix with wooden spoon together & set aside.
   
   
3. In a separate large bowl, whisk milk & baking soda until no lumps, about 2 minutes.
   
   
4. Crack eggs into a small bowl & beat lightly with a fork until combined. Add eggs, puree, oil, vanilla, & sugar to the milk/baking soda bowl. Whisk well until uniform. Add flour mix & use wooden spoon to mix until fully incorporated, about 3 minutes.
   
   
5. Add chips until distributed throughout.
   
   
6. Use an ice cream scoop for uniform sizes and drop onto prepared baking sheet 1 1/2 to 2 inches apart. Bake for 12 to 15 minutes, or until tops feel firm to the touch. Cool for 5 minutes before transferring to a wire rack.
   
   The best way I can describe these are like soft muffin tops. I've done this recipe a couple times and they were quickly devoured after they came out of the oven. I want to do more recipes out of this book, since it does have two things I love in the name. And the pairing for this is a Russian Imperial Stout. I had a few with a Yeti and it was awesome. Highly suggest.

For the 1950s themed week, I made pecan tassies. Recipe author Anne Bryn explained the origin of these mini pies, writing, "Tassies were first mentioned in newspapers in the 1950s and seem to be a recipe that came out of a food editor conference, as in a food company developed the recipe to promote its product and passed it along to the editors to share with their readers.”

While I have never had pecan pie, I imagine these have a very similar flavor profile considering the filling is essentially just a pecan pie filling. They had a great flavor that was the perfect combination of nutty and sweet. The crust was very easy to make and ended up being quite flaky. These were super easy to whip together so I imagine they may be a frequent treat for me to make.

----

Kate’s Pecan Tassies

Recipe from American Cookie by Anne Byrn

Makes about 30 tassies

Ingredients

For the crust:

• ½ cup (1 stick) unsalted butter
  
• 1 cup all-purpose flour
  
• 3 ounces cream cheese, chilled (see Baking Tips)
  
  

  For the filling:
  

• 1 large egg, at room temperature
  
• ½ cup light brown sugar, firmly packed
  
• 1 tablespoon unsalted butter, melted
  
• 1 teaspoon vanilla extract
  
• Pinch of salt
  
• ⅔ cup finely chopped pecans, divided use (about 2.75 ounces, see Baking Tips)
  
  

  Directions
  

1. For the crust, cut the butter into ½" cubes and place them in a bowl in the freezer until firm, 15 to 20 minutes.
   
2. Place the flour in a food processor fitted with a steel blade. Add the frozen butter cubes and pulse 30 to 40 times, or until it is the texture of oatmeal. Cut the cream cheese into 4 pieces and distribute these on top of the butter and flour. Pulse about 15 times, until the dough begins to pull together. With your hands, gather the dough and press it together into a ball. It may seem dry at first, but keep pressing. Wrap the dough in plastic wrap and place it in the fridge to chill for at least 30 minutes and up to 5 days.
   
3. When ready to bake, place a rack in the center of the oven, and preheat the oven to 325°F. Remove the dough from the fridge. Pinch off pieces of dough that are about ½ tablespoon in size. Press these into the ungreased 2” wells of a mini muffin or cupcake pan. You will fill about 30 wells with dough. Press the dough so that it covers the bottom and sides of the well to form a miniature crust. Place the pans in the fridge while you prepare the filling.
   
4. For the filling, whisk together the egg, brown sugar, melted butter, vanilla, and salt in a medium-size bowl until smooth.
   
5. Remove the crusts from the refrigerator. Scatter half of the pecans evenly into the bottom of the crusts, using about ½ teaspoon each in each crust. Using a small spoon, portion the egg and sugar mixture over the nuts, evenly filling the crusts a little more than halfway and not allowing the filling to get between the pan and the shell. Sprinkle the remaining pecans on top of the filling. Wipe any drops of filling off the pan, and place the pan in the oven.
   
6. Bake the tassies until the crust is lightly golden brown, 28 to 32 minutes. Let the tassies cool in the pan for about 10 minutes, then run a knife around each crust. Transfer them to a wire rack to finish cooling or to a plate to serve slightly warm. These keep well in an airtight container at room temperature for up to 5 days, or you can freeze them in that container for up to 1 month.
   
   BAKING TIPS: This recipe was developed back when 3-ounce packages of cream cheese were easy to find. If you have an 8-ounce block of cream cheese, the amount needed for this recipe will be slightly less than half. Or use a kitchen scale to weigh out the exact 3 ounces. The pecans should be well chopped so that there aren’t large pieces of pecan, but not so finely chopped that they are minced. Striking that balance will be up to you and your chopping knife.

OK - Let's see if I am doing this right. Tandem7 has told me to explain my answers here now. Here we go.. (oh god, I made this hard)

1. Something smells like pee is a great book for helping me appear much more sophisticated than I already am.
   
   
2. My beautiful new bamboo flower will brighten up my dorm room and might even help me with my horticulture class.
   
   
3. An iron would help me keep my uniform crisp
   
   
4. I'll get in good with my professors by babysitting their kids and reading them some good ol Muggle Seuss
   
   
5. Can't figure out my homework? No problem! I'll pay off my fellow students to do it for me with Martha Stewart cookies!
   
   
6. And yup... I'm gonna look smoking freaking HOT in a beautiful, flowing red cloak!

Well, I'm a baking & pastry student, and when I wasn't single, I spent whatever very limited casual kitchen time I had trying to perfect the desserts that were his favorite to eat.

Now that I'm single (and have an apartment with a kitchen), I'm spending my free time trying to learn about and perfect the desserts that I really enjoy making, and of course the ones that I enjoy eating haha.

I've been eyeing up this recipe book for a while.

Thanks for hosting this :)

>Vegans can't even easily pick a fucking box of cookies at a store.

Not true! Plus vegan baking is very popular; I recently checked out this highly-rated book from my local library and plan on buying it because the cookies are amaaaaazing. (And, methinks, easy to "spice up" with some herb... ;)

>And vegans need to take Vitamin B12 as a supplement.

Vegans definitely should take B12 supplements, but the scientific literature shows that omnivores should too! Check out this section of the Wikipedia article, with studies suggesting that about 39% of the sampled group was deficient in B12. Also note that the study concerning vegetarians and vegans which is cited was performed in 1982, before foods were commonly fortified with B12 and veg folks were not warned as often about deficiency. There are more recent studies showing deficiency rates in line with the omnivorous population's rates. :) Education truly helps all people be more healthy. The more you know!

Martha Stewart, Dorie Greenspan, and Rose Levy Berenbaum are my go-to's for classic recipes with none of the low fat/no sugar/no gluten stuff.

Any classic French basic pastry recipes like for pastry cream, choux, croissants, etc, are always going to be chock-full of butter and sugar and the good stuff, too. Check out Eugenie Kitchen on YouTube for some very easy, classic French recipes (by a very sweet Korean woman).

Here are my favorite baking cookbooks:

Rose Levy Berenbaum - The Baking Bible

Rose Levy Berenbaum - The Cake Bible

Dorie Greenspan - Baking: From My Home To Yours

Martha Stewart - Martha Stewart's Baking Handbook

Martha Stewart - Martha Stewart's Cookies: The Very Best Treats to Bake and to Share

Smitten Kitchen is also great for desserts that are a bit fancier, but still classically rich/traditional ingredients.


I LOVE BAKING.

I would love to have all of my cookbooks in hardbound, real paper. But the reality is on Kindle they are about a third of the cost, which really helps justify getting a new cookbook. I haven't counted but between kindle and my physical bookshelf I probably have about fifty cookbooks.

I love vintage cookbooks. I remember paging through The Cooky Book as a child and thinking that everything seemed so beautiful and otherworldly. I love my copy of Great Dinners from Life and the way it casually mentions trips to the butcher and fishmonger and the difficulty in sourcing exotic ingredients like green chiles.

Aww. Thanks!!! Oh man. My Christmas Cookie list is next. Then Christmas dinner. (Which is very similar but includes ham and Mac and Cheese.) I have this book:

Good Housekeeping The Great Christmas Cookie Swap Cookbook: 60 Large-Batch Recipes to Bake and Share https://www.amazon.com/dp/1588167577/ref=cm_sw_r_cp_api_i_Qkg2Db8DCP3XN

And I use different recipes every year from it. Plus peanut brittle!

I love this time of year!

Here ya go!

I did a double recipe in a 9x13 pan, but it worked out the same. Tip: you only need to reserve a little of the brownie batter for the swirl. I did too much so it overpowered the cheesecake and I didn’t get the best marbling on top. Also, melt your chocolate and butter in a bowl over a pot of simmering water and not in the microwave like a savage. :-p (really though, helps it not to burn).

Happy baking!

Edit: I should say this is from America’s Test Kitchen’s book: The Perfect Cookie. (Not to be confused with Bon Appetit’s test kitchen. Different thing.)

Here are some vegan baking tips from Isa Chandra Moskowitz of the Post Pink Kitchen: Vegan baking 101 from PPK.

Another good vegan baking primer from the Kitchn.

I'd say Isa and her co-author Terry Hope Romero are the authorities on vegan baking. Check out their baking cookbooks on cupcakes, cookies, and pies.

For a 1-volume comprehensive vegan baking cookbook and traditional recipes, check out Colleen Patrick Goudreau's Joy of Vegan Baking.

For a vegan baking cookbook with unique and creative flavors, try the Cheers to Vegan Sweets cookbook.

Hope this helped! Happy baking!

This is the best and I mean the best all around cookie book. Each one outstanding. https://www.amazon.com/gp/aw/d/0764566377/ref=mp_s_a_1_1?ie=UTF8&qid=1512012899&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=betty+crocker+cookie+cookbook&dpPl=1&dpID=61K0oTjCMtL&ref=plSrch

I would suggest reading more about the science of baking - this book is helpful and I got it out of my library.

So you can read about the science behind baking in there. But I've found that the best way I've learned is by following recipes from cookbooks/reputable websites and then slowly learning to tweak those recipes to my liking, and then completely creating my own recipes. Don't just jump in and start throwing random things into a bowl, because while you may get lucky once or twice, you don't want to get burnt out on failing.

I'm a big cake/cupcakes/pie/cookies type of gal - so if that's the sort of baking you're interested in, I would look at these cookbooks:

• Vegan Pie in the Sky
  
• Miette
  
• Martha Stewart's Cupcakes
  
  
  PS: Bread is tricky. I have barely gotten into the "follow the recipe" stage. So if you're asking about bread, don't follow the above advice. Because I know shit about bread. From what I can tell, the science is imperative and...I know none of it.
  
  Good luck! Keep us updated!

If you have a sweet tooth (like me) and want some awesome baked goods, this is my baking bible! Everything in it is so simple and delicious!

My News Year's resolution was to cook every recipe in this book and it's been a delicious new treat every week. The recipes also switch up on types of fat and egg replacers, so I'm finally learning how to expand on vegan baking without feeling intimidated.

It's been a very fun mad scientist journey. Enjoy!

OK, so here are a few options to think on:

1. Anthony Bourdain: Appetites is on my Christmas list. Lots of interesting recipes, and he writes really well too.
   
   
2. Del Posto Cookbook from one of the best Italian restaurants in NYC.
   
   
3. Dorie's Cookies
   

Anything written by Isa Chandra Moskowitz is fantastic, the Veganomicon and Vegan with a Vengeance are already mentioned. Here are her two dessert books as well.

• Vegan Cupcakes Take over the world
  
  
• Vegan Cookies invade your cookie jar
  
  Also, you can buy egg replacer, which is often just tapioca flour, for using in any waffle, pancake, french toast or baked recipe.
  
  Soy Milk can be used in place of cow milk almost 100% of the time, only if whipping the milk does it not work.
  
  Margarine sticks can be used in place of butter in every recipe I've ever seen, I don't want to say its infallible, but the dishes have at least turned out fine, if not identical.
  
  One of my favorite meals, and my own recipe:
  
  
• Preheat oven to 400 degrees
  
• take a block of very firm tofu, cut it lengthwise, then cut the lengths into 1/8" slices. Brush with your favorite cooking sauce. I'm a fan of Hoison, but sweet chili, plum sauce, ponzu or even just soy sauce can do.
  
• Bake for 5 minutes, then pull it out, flip the slices, brush the othersides with sauce
  
• repeat flipping and brushing with sauce if needed until both sides get 2 rounds
  
• Broil for 5 minutes to crisp everything up, though not really necessary.
  
• Serve with mashed potatoes and steamed greens

From Isa Chandra's cookie cookbook, recipe also found here.


For the topping:

1/3 cup sugar

1 teaspoon ground cinnamon


For the cookies:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons almond milk (Or your preferred non-dairy milk)

1 teaspoon vanilla extract

1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)

1 2/3 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cayenne


Directions:

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.

Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.


Comments:

I couldn't find chocolate extract, so I used extra vanilla, they were still very chocolaty. I baked them for 10 min, they do spread a lot (mine all ran into each other). The end result was crispy on the outside and fudgey in the middle, with the heat from the cayenne coming in at the end. They were really good! My only suggestion is: depending on how you feel about cayenne, you might want to cut it in half.

I have this cookie book and the recipes are so good that when I make them for people, they can't tell there's anything different about them. And here is someone's blog with my favourite recipe in the book. My friends like these cookies so much they call then "crack cookies".

Don't forget to roast the almonds before chopping them up. It makes a huge difference in taste and texture. Also, you may want to omit the almond extract and use all vanilla. Some people think it tastes funny.

They've held up pretty well. I definitely had better results with swiss meringue over italian. I only froze the shells since I was afraid of what might happen to the filling when frozen. I also paired all of the shells before I put them in the freezer.

I followed the Swiss meringue method from Les Petits Macarons. I added a couple tablespoons of the thawed passionfruit pulp when combining the dry ingredients to the meringue. I also made sure I avoided any water from the pulp since it separated a bit when it was thawed.

I'm a big fan of the recipe from Vegan Cookies Invade Your Cookie Jar. They taste like classic Tollhouse cookies - definitely a good recipe to do the "surprise, it's vegan!" thing with.

Here's a link to the recipe.

Modern Vegan Baking by Gretchen Price is a new one with great recipes and a lot of helpful info on baking and ingredients. I do wish it had more pictures, though.

I typically use Earth Balance original spread to replace butter in recipes; for eggs, it depends. You can use oil, flax seed, Ener-G egg replacer, soy yogurt, etc. I really like the Vegan Cookies Invade Your Cookie Jar cookbook for making cookies. The recipes are great, and it goes into all of the different substitutes for non-vegan ingredients!

I just made these. Very good! I first saw a similar recipe in "Dorie's Cookies", a very comprehensive cookbook, but not vegan. So I found the posted link to a vegan version.

By the way, you can make the dough in a food processor. see: https://www.youtube.com/watch?v=BOv6KbGmS58

In the video, they offer a second filling made of Hazelnuts, Chocolate and Dates. The Dorie cookbook has a version that uses "Major Grey's Chutney" and Dijon-mustard. Oh, and she adds some triscuits to the dough. I've got to buy that cookbook.

Dorie suggests you can freeze the dough or even freeze the prepared cookies before baking. Just increase the cooking time after removing from the freezer.

Gretchen’s cookbook is the best vegan cookbook in my opinion. Her YouTube tutorials are fantastic.

The Better Homes and Gardens Cookbook. I have literally dozens of cookbooks and this one (and the internet) are all I ever use. It is great for "classic" recipes that never fail.

http://www.amazon.com/Better-Homes-Gardens-Three-Binder/dp/0696201887

Can I suggest she purchases this book? It's an excellent reference for biscuit lovers.

https://www.amazon.co.uk/Nice-Cup-Tea-Sit-Down/dp/0751537659

This is considered a classic cookbook:
http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_4?ie=UTF8&qid=1450780613&sr=8-4&keywords=vegan+cookbook

The definitive vegan cookies cookbook:
http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X/ref=sr_1_6?ie=UTF8&qid=1450780650&sr=8-6&keywords=vegan+baking

I really can't think of cooking or baking equipment that vegans in particular would need (?) more than an omni kitchen would. Maybe a vegan themed cooking or baking something? I'm sure a set of spices would be very appreciated.

1. This is the bed I have. Such a simple and modern design.
   
2. Can you say no to tea and macarons before bed?
   
3. I saw all the Disney stuff and thought this would be appropriate.
   
4. How about a blue canary in the outlet by the light switch who watches over you?
   
5. Some soothing sounds to ease a little one to sleep.
   
   “She used to say she could taste sleep and that it was as delicious as a BLT on fresh French bread.”

I also recommend America's Test Kitchen Baking Book and Cook's Illustrated Baking Book. Cook's Illustrated is a magazine written by America's Test Kitchen so both books are similar. I have both and use them frequently. All of the recipes are tested and they explain why the recipe works. Everything I had made from all of the ATK books have been amazing.

Also from Hannie P. Scott (UK links):

• 30 Easy Halloween Treats and Recipes
  
• 25 Easy Thanksgiving Dessert Recipes

Amazon has a free e-book that you can either download to your Kindle or right to your computer. It's all vegan baking recipes. She uses vegetable shortening and unsweetened applesauce the most. I hope this is useful to you!

Which book do INTJs overwhelmingly suggest as their favorite? I'm certain it must be The Betty Crocker Cooky Book! MMmmMmm...

https://www.google.com/url?sa=t&source=web&rct=j&ei=iM9CVO6tFpPF8QHX64GwCg&url=http://www.amazon.com/gp/aw/d/B00OGTM32O%3Fpc_redir%3D141341968%26robot_redir%3D1&ved=0CD8QFjAK&usg=AFQjCNGBUux-9AEAlrT22bAYBRX2Ifjs2w&sig2=A-7MaFma48aBQD3e4BjM1Q. US Amazon -30 Easy Halloween Treats and Recipes

That's why Im hesitant on buy this book. I've got a great pumpkin bread/muffin and choc chip cookie recipe. I've had multiple omnis ask "This is vegan?" after eating them. Even had some ask for the recipes.

You would enjoy Nicey & Wifey's Nice Cup Of Tea And A Sit Down which has entire chapters on the etiquette of dunking.

They also have a website.

Get yourself a good cookbook with lots of variety. It will last you ages.

I suggest this to start

I am a big fan of Cooks Illustrated/America's Test Kitchen. What I like the most is that a) the recipes do work as written and b) they go to the trouble of explaining the WHY, which is exactly what I need to know before I go off experimenting on my own. They have a number of baking-related books, but here's the main one

You need this book then, it's a celebration of British biscuits....

https://www.amazon.co.uk/Nice-Cup-Tea-Sit-Down/dp/0751537659#productDescription_secondary_view_div_1535835585121

some suggested reading for you:

http://www.amazon.co.uk/exec/obidos/ASIN/0751537659/

It's the Betty crocker cooky book

https://www.amazon.com/Betty-Crockers-Cooky-Book-Crocker/dp/0764566377/ref=mp_s_a_1_1?keywords=betty+crocker+cooky+book&qid=1572202889&sprefix=betty+crocker+cooky&sr=8-1

Also, Vegan Cookies Invade Your Cookie Jar

http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X

Vegan Cookies Invade Your Cookie Jar has some no-bakes. Plus I've used random recipes from vegweb.com for no-bake stuff.

This. http://www.amazon.com/Better-Homes-Gardens-Three-Binder/dp/0696201887

So ginger lemon radler cookies are getting made tomorrow for Saturday's game.


They come from this book which also gives you beer and Girl Scout cookie pairings

The only cooky is Betty Crocker's, and it's full of butter and sugar. https://www.amazon.com/Betty-Crockers-Cooky-Book-Crocker/dp/0764566377

No problem. My sister and I sort of came up with these ingredients. She loves Apple Pie, so we whipped Apple butter for the filling and added a bit of cinnamon to the shells.

But for ideas/combinations, we used this book. However, when we use her recipe/measurements from this book, it never comes out right. In the end, we just used our basic measurements.

1. I cut out meat first because I was a vegetarian for a while, then the most expensive stuff (cheese and other dairy) except butter, then last was eggs and butter when I realized that you can bake without eggs and butter.
   
   
2. For a while I tracked everything in Excel but it was a pain in the ass and I realized I mostly have it all in my head anyways.
   
   
3. All over, but good places to start are Bryant Terry's books,, Alternative Vegan, Decolonize Your Diet, The Lotus and the Artichoke books, Mango and Mint, and for deserts, Vegan Cookies Invade Your Cookie Jar and Vegan Pie in the Sky.