Here it is, the end of November, and we still have tons of Halloween candy in the house. The bad news is that I only have so much willpower, and that candy is calling my name. The good news is that it's time to start holiday baking, and that giant bag of Halloween candy is a fabulous chocolaty resource.
The lead-up to the holidays is always hectic and busy, but when the kids are out of school and the snow is falling and there is nowhere I need to be, my favourite thing in the world is to curl up on the couch with a big mug of steaming coffee and Baileys. It's such a cozy, seasonal thing for me; reading a good book in my warm flannel pajamas, or maybe watching "The Price is Right" with the kids, curled up under a knitted afghan, but always, always with a coffee and Baileys.
In baked goods, eggs are used as a binder, emulsifier, and a thickening agent. But what do you do if you are unable to eat eggs? Flax "eggs" are a great substitute for the real thing and they are very simple to make. Use one flax "egg" as a one-for-one substitute for recipes that call for up to three eggs. Flax "eggs" (flegs?) work particularly well in loaves, cookies, and cakes. If you find that your baked good is not rising as much with a flax "egg," increase the amount of baking powder in the recipe by 1/2 teaspoon.