BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles

( 13 )

Overview

For those with food sensitivities, these desserts have remained a distant dream—until now.

Following her widely adored debut cookbook with this delectable and extensive new collection, Erin McKenna, celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles, satisfies all your food fantasies with fifty recipes for perennial favorites—all created without gluten, dairy, eggs, or refined sugar.

In addition to its important ...

See more details below
Hardcover
$18.78
BN.com price
(Save 24%)$25.00 List Price
Pick Up In Store

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (28) from $13.99   
  • New (18) from $15.04   
  • Used (10) from $13.99   
BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles (PagePerfect NOOK Book)

Available on NOOK devices and apps  
  • Nook Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)    
PagePerfect™ NOOK Books are carefully crafted to retain all the precision and beauty of their stunning print versions. Zoom in on photography and graphics, and fluidly scroll through pages of beautiful cookbooks, art books & more.
$14.99
BN.com price

More About This Book

Overview

For those with food sensitivities, these desserts have remained a distant dream—until now.

Following her widely adored debut cookbook with this delectable and extensive new collection, Erin McKenna, celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles, satisfies all your food fantasies with fifty recipes for perennial favorites—all created without gluten, dairy, eggs, or refined sugar.

In addition to its important primer on key ingredients and easy substitutions, BabyCakes Covers the Classics includes a section filled with Erin’s insightful solutions to frequently asked questions, which will lead you to newfound baking glory. As for the goods themselves, prepare for untold hours of refreshingly simple and undeniably delicious recipes adapted from the ones that sprinkled our collective childhoods. They include:

Thin Mints Madeleines Chocolate Chip Waffles Snickerdoodles 
S’mores Hamentaschen Square-Pan Tomato Pizza Six-Layer Chocolate Cake with Raspberry Preserves Banana Royale 
Five variations of BabyCakes NYC’s famous donuts
& many more . . .

BabyCakes Covers the Classics is filled with timeless sweet and savory temptations that vegans, celiacs, and the health-minded can safely indulge in. Erin shows people of all stripes how to take control of a vegan, gluten-free pantry, and she proves that once you do, there are no limitations to what you can bake.

Read More Show Less
  • Babycakes Covers the Classics
    Babycakes Covers the Classics  

Editorial Reviews

From Barnes & Noble

In recent years, treats that gluten sensitive people once thought unattainable have become accessible. Much of the credit for creating gluten-free desserts belongs to Erin McKenna, the proprietress and baker-in-chief of BabyCakes, now located in both New York and Los Angeles. Her Babycakes Covers The Classics delivers on its dust-jacket promise by showcasing gluten-free vegan recipes for temptations including Six-Layer Chocolate Cake with Raspberry Preserves; Chocolate Chip Waffles; Banana Royale; and Thin Mint Madeleines. Mighty tasty cakes.

Read More Show Less

Product Details

  • ISBN-13: 9780307718303
  • Publisher: Crown Publishing Group
  • Publication date: 4/12/2011
  • Pages: 144
  • Sales rank: 84,559
  • Product dimensions: 7.80 (w) x 9.20 (h) x 0.70 (d)

Meet the Author

Erin McKenna is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and Los Angeles. Erin and her bakery have been featured in hundreds of print and online media outlets, including the New York Times; O, The Oprah Magazine; Food & Wine; Harper’s Bazaar; Elle; Lucky; and InStyle. She has also been a featured guest on Today, Good Morning America, Cooking Channel, Food Network, and Martha Stewart Television.

Read More Show Less

Recipe

THIN MINTS
1½ cups Bob's Red Mill
AllPurpose GlutenFree Baking Flour
1 cup vegan sugar
½ cup unsweetened cocoa powder
¼ cup arrowroot
1½ teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
¾ cup melted refined coconut oil or canola oil
¹/³ cup unsweetened applesauce
2 tablespoons vanilla extract
1 cup vegan glutenfree chocolate chips
3 tablespoons mint extract
I'm Catholic by birth. Winter to us means Lent, which, to be honest, is about all I remember beyond the school uniforms. Anytime winter/Lent rolled around, the only thing we could count on was the housewide hostility that would mount as we spent several weeks avoiding sweets and desserts in all their overindulgent forms. The colder months, you might recall, make up Girl Scout cookie season. In a unique show of torture, rather than simply not placing an order with the Scouts, our family bought a bunch, tossed them into the freezer, and stored them until Easter—about two months later. This recipe is for all you lifetime glutenfree folks who have never been able to enjoy a winter of Girl Scout Thin Mints—and for all you weakwilled kids who can't help but break the Lenten period of atonement. Bless your hearts!
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough forms.
Drop the dough by the teaspoonful onto the prepared baking sheets about 1½ inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for 15 minutes.
Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place over medium heat. Stir until the chips are just melted. Do not overcook. Remove from the heat. Dunk the top of each cookie into the melted chocolate and place in a single layer on a platter. Refrigerate the cookies for 30 minutes, or until the chocolate sets.
Makes 30

Read More Show Less

Customer Reviews

Average Rating 4
( 13 )
Rating Distribution

5 Star

(6)

4 Star

(3)

3 Star

(2)

2 Star

(0)

1 Star

(2)

Your Rating:

Review Guidelines
Add Recommendations
Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 13 Customer Reviews

  • Anonymous

    Posted November 25, 2012

    Not a good sample....

    Only 5 pages in the sample. Would have liked to see some of the recipes. However very nice pictures.

    1 out of 3 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted May 8, 2013

    Vunghts

    Aserts hyesr biout

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted March 20, 2013

    Kaylee res 6

    0 out of 2 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted January 7, 2013

    On my wishlist!!!

    I have seen this book at the store in hardcover, and flipped through the pages myself. Great quality, and many pictures! I LOVE the book and the variety of recipes I could make for my allergy-prone son. Hoping that if I purchase on the Nook, that I will still get the same great quality photos. :)

    0 out of 1 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted March 1, 2012

    No text was provided for this review.

  • Anonymous

    Posted November 17, 2011

    No text was provided for this review.

  • Anonymous

    Posted January 24, 2013

    No text was provided for this review.

  • Anonymous

    Posted December 4, 2011

    No text was provided for this review.

  • Anonymous

    Posted February 8, 2012

    No text was provided for this review.

  • Anonymous

    Posted March 14, 2012

    No text was provided for this review.

  • Anonymous

    Posted September 12, 2011

    No text was provided for this review.

  • Anonymous

    Posted May 17, 2011

    No text was provided for this review.

  • Anonymous

    Posted May 22, 2011

    No text was provided for this review.

Sort by: Showing all of 13 Customer Reviews
If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)