Aquafaba Ramos gin fizz:

continued from D1 blending. Taste and add salt if needed. (It depends on how salty the canned beans are.) It isn’t quite as stiff as eggbased mayonnaise, but it’s definitely workable.

It’s a classic among cocktails, with a frothy top. But who wants to separate an egg white at their home bar (and what do you do with all those leftover yolks)? Instead, combine 3 tablespoons bean liquid, 2 ounces gin, a few drops of orange blossom water (or Regan’s orange bitters), 1 tablespoon each fresh lemon juice, fresh lime juice, simple syrup and half-and-half in a cocktail shaker with ice. Shake vigorously

Sweet potato chocolate frosting:

Starting with Food52, this is all over the internet now as a replacement for canned frosting. Yes, it’s fluffy and swirly, but the flavor is disconcerting. It helps if you add vanilla and cinnamon, but it’s still odd. Empty 1 (15-ounce) can sweet potato puree (not pie filling) into a medium saucepan and heat through. Remove from heat and add 10 ounces (1 2/3 cups) chopped bittersweet chocolate, 1/2 teaspoon vanilla and 1/4 teaspoon ground cinnamon. Stir until melted. Let stand about 30 minutes, stirring

macaroons and German chocolate cake:

This has been around since World War II, when it started as a replacement for coconut. No matter how well we rinsed it and squeezed it dry, though, it definitely didn’t work in macaroons, unless you like cookies