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

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

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Overview

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

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.

Product Details

ISBN-13: 9780307718303
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 04/12/2011
Pages: 144
Sales rank: 629,419
Product dimensions: 7.80(w) x 9.20(h) x 0.70(d)

About 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.

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

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Babycakes Covers the Classics 3.7 out of 5 based on 0 ratings. 17 reviews.
Anonymous More than 1 year ago
Fantistic gluten free desserts and goodies. Really glad I found it. GPS in PA
Anonymous More than 1 year ago
This type of cookbook is why so many health practitioners are saying gluten free diets are unhealthy.
Anonymous More than 1 year ago
I've been frustrated for a long time with trying to find baked goods that satisfy both my gluten free mother and I. This book is fantastic! Every recipe I've tried has worked flawlessly, and even thrilled picky family members. Its great to not have to clean up failed baked goods, and have a great tasting product for the time and effort spent baking
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Barely any pages. Total rip off !
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Anonymous More than 1 year ago
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. :)
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Only 5 pages in the sample. Would have liked to see some of the recipes. However very nice pictures.