bakingsecrets

About Me

Describe Yourself: Christine's baking class called the Secrets of Vegan Baking has been held at Sur La Table in downtown San Francisco and is currently held at Whole Foods Market. How Christine got started as a Vegan Baker: In 2005, after moving to San Francisco, psychologist, Dr. Christine Dickson began developing recipes for dairy-free and egg-free desserts in her home kitchen. A long time advocate of health and wellness, Christine wanted to create cholesterol-free & low in saturated fat desserts that were healthy, delicious, and very simple to make. With no formal training as a pastry chef, she created 50 of the most rich and delicious vegan desserts you will ever taste.
Interests: Vegan Baking & Cooking, Singing, Jogging, Mountain Biking
Favorite Music: Classical Piano
Favorite Books: The Power of Now, The Fabric of the Cosmos, The Elegant Universe
City: San Francisco Bay Area
State: California
Country: United States
Website: secretsofveganbaking.com
Occupation: Psychologist
Birthday: 16/03/1973

Friends

No friends yet

Show all (0)

Groups

Show all (0)

bakingsecrets

Member since
Thursday, 25 February 2010 01:25
Last online
194 days ago
Profile views
218 views

bakingsecrets & friends bakingsecrets

My Articles

So Delicious Coconut Milk Beverage	Tuesday, 20 April 2010 00:00

Show All

My kunena updates

PLG_kunena NO FORUM POST

My Tweets

Twitter login info is not set.

Wall

Show All (0)

What's Happening

Today

A guest voted as helpful a review, Egg replacement, written by Guest.

12:28 AM

A guest reviewed Choose Veg Video: Tips for Cooking Without Eggs.

12:28 AM

2 days ago

A guest reviewed Chia Seed Egg Replacer.

02:34 PM

3 days ago

Mattie Just ate at Peacefood Cafe in NYC and wow! The food is as good as the desserts. None of it 'tasted vegan'.

11:05 PM

Latest Members

Show All

Here's a Tip!

When baking with margarine, avoid tub margarine and always use stick margarine. Tub margarine contains extra water for easier spreadability. This is great for things like toast but can negatively affect your baked items due to it's lower fat content and higher water content. Stick margarine still contains more water than butter in most cases but will result in better performance than tub margarine, especailly in things like puff pastries, pie crusts and tart crusts.