Epic Vegan: Wild and Over-the-Top Plant-Based Recipes

Epic Vegan: Wild and Over-the-Top Plant-Based Recipes

by Dustin Harder


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Not Your Granny's Home Cookin'!

Epic Vegan offers a step-by-step guide to creating timeless comfort foods that are over-the-top delicious, and always plant based. Think classic and nostalgic, yet messy, juicy, and Instagram-worthy at the same time.

Are you into playing with your food? Epic Vegan does just that, encouraging home cooks to think outside of the box. Author Dustin Harder, host and creator of the original vegan travel culinary series, The Vegan Roadie, is your culinary coordinator for the adventure ahead, sharing recipes that everyone from beginner cooks to experienced chefs can create at home.

How does it work? Recipes are built from the ground up, so you can stop at just the biscuit, or go beyond to the Deep Dish Brunch Pizza with Garlicky Cheddar Biscuit Crust—the choice is yours! Also included are recreations of fast-food classics, like Norito’s Los Tacos and Cray Cray Bread (you know you can’t resist). Every creation is a flavor sensation guaranteed to wow your friends and your taste buds. The level of indulgence is up to you to decide!

What does an Epic Vegan recipe sound like? Here are just a few examples:
  • Festive Cheesy Spinach Bread
  • Savory Cheddar Fondu Waffle Bowl
  • Monte Cristo Rolls
  • Crab Rangoon Pizza
  • Double Stacked Cookie Dough Cake
  • Bacon Macaroni and Cheese Blue Burger
  • Hushpuppy Phish Filet Sandwich
  • Pumpkin Cream Cheese Latte Shake
  • Cheesesteak Baked Potato Bowl
  • Fried Chicken n Waffle Benedict Sandwich
  • Stuffed Crust Meatball Parm Pizza
  • Almost Famous Buffalo Chicken Lasagna
  • Churro Cup Sundaes

Epic Vegan offers a choose-your-own-adventure approach for you to become a kitchen warrior in your own home, your own way. Playing with your food has never been more fun, or more epic!

Product Details

ISBN-13: 9781592338764
Publisher: Fair Winds Press
Publication date: 07/09/2019
Pages: 192
Sales rank: 191,410
Product dimensions: 7.50(w) x 9.20(h) x 0.70(d)

About the Author

Dustin Harder is the host and creator of the original series, The Vegan Roadie. A graduate of the Natural Gourmet Institute in New York City, he is a vegan chef, cooking instructor and works in culinary development for restaurants and various food brands. Dustin has been seen on The Food Network and appeared in various publications such as Eating WellVegNewsVegan Lifestyle MagazineChowhoundVegetarian Times, and Paste magazine. He is the author of The Simply Vegan Cookbook featured by Forbes as one of the “Best Vegan Cookbooks,” Epic Vegan named one of the "Best Vegan Books of 2019" by Eat This, Not That, and Epic Vegan Quick and Easy. Learn more about Dustin Harder at veganroadie.com and on Facebook, Instagram, and Twitter (@TheVeganRoadie).

Read an Excerpt


BASIC BETTY: FUNdamental Recipes


BACON! Even vegans are obsessed with it. Because I enjoy smoky flavors in my meals, I created these bacon bits particularly for the Loaded Baked Potato Soup on page 140, but you will find use for them in several other recipes in this book! I also like to have them on hand to sprinkle over salads, soups, or even in sandwiches.

* 1 cup (185 g) cooked quinoa
* 1 tablespoon (15 ml) soy sauce
* 1 tablespoon (15 ml) olive oil
* 2 teaspoons (10 g) ketchup
* 1 teaspoon smoked paprika
* ½ teaspoon sea salt
* ½ teaspoon black pepper

In a medium bowl, mix together the quinoa, soy sauce, olive oil, ketchup, smoked paprika, salt, and pepper until well combined.

Heat a nonstick skillet over medium heat until it's hot. Add the quinoa mixture and spread in one layer. Cook 3 minutes, undisturbed (it will be hard to resist!). Using a spatula, scrape the quinoa off the bottom of the skillet, mix it around, and spread it in another single layer. Cook an additional 3 minutes.

Transfer the quinoa to a bowl, scraping the skillet to get any crispy stubborn bits off. Store cooled bacon bits in a sealed container in the refrigerator for up to 1 week.

Yield: 1 cup (160 g)


The quinoa will not necessarily crisp up when in the skillet; you might luck out and get some crispy pieces, but the purpose of this step is to dry out the quinoa a bit and release some of the robust flavors.

Create Your Epic

* Bacon Macaroni and Cheese BBQ Blue Burger (page 90)

* Stuffed-Crust Meatball Parm Pizza (page 112)

* Loaded Baked Potato Soup with Pretzel Bowls (page 140)

* I Try to Think About Elvis Ice Cream (page 171)


Cookbook, I made a walnut parmesan. In this book, I wanted to create a nut-free version that also packs a nutrient punch, so I turned to the good ole hemp seed. I like to have this condiment handy in the refrigerator to use on pizza and pasta at the ready!

* ½ cup (60 g) hemp seeds
* 2 tablespoons (10 g) nutritional yeast
* ½ teaspoon sea salt
* 1 teaspoon maple syrup

Add the hemp seeds, nutritional yeast, and salt to a high-speed blender or food processor. Blend on low speed for 30 seconds, scraping down the sides if needed. Add the maple syrup, ½ teaspoon at a time, pulsing the mixture until well combined. Store in a sealed container in the refrigerator for up to 1 week.

Yield: ½ cup (80 g)


You can use agave as a substitute if you don't have maple syrup on hand — or even organic cane sugar if you're really in a pinch.

Create Your Epic

* Pizzabon (page 108)

* Unicorn French Bread Pizza (page 118)


I love hash browns! You'll find a couple of recipes in this book that use them. One of my favorites is the Breakfast Platter Dog on page 94, but you can't go wrong pairing it with the Eggsellent Eggs on page 32 or the Breakfast Sausage Patties on page 18. Or maybe you'll just eat them by themselves. Whatever you do, be patient and let them cook up nice and crispy for maximum enjoyment! Fry or bake them — it's up to you.

* 3 medium russet potatoes (about 1½ pounds or 680 g), peeled and grated
* 1 small onion, grated
* ¼ cup (32 g) flax meal
* 1½ teaspoons dried rosemary
* ¾ teaspoon sea salt
* ½ teaspoon black pepper
* Canola oil or cooking spray

In a large bowl, combine the potatoes, onion, flax, rosemary, salt, and pepper until the potatoes are well coated. Let sit for 5 minutes, until the flax sticks to the potato mixture.

To fry the hash browns: Line a plate with paper towels.

Heat ¼ inch (6 mm) of oil in a large skillet over medium heat. Using a ¼ cup measuring cup, scoop the potato mixture and shape into patties. Add to the skillet, and fry 2 to 4 minutes on each side, until browned and crispy. Transfer to the paper towel–lined plate.

Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

To bake the hash browns: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.

Using a ¼ cup measuring cup, scoop the potato mixture and shape into patties. Place on the prepared baking sheet and spritz lightly with cooking spray. Bake for 15 minutes, then remove from the oven. Flip the patties, lightly spritz with cooking spray, and bake for an additional 25 minutes, or until browned and crispy.

Yield: 8 to 10 patties


Spice it up! Hash browns can be so versatile. Get creative and add more spices like thyme or garlic, or even add vegetables such as red pepper and corn for a southwestern flair. Your hash brown is your canvas — play with it!

Create Your Epic

* Triple-Decker Brekky Sammy (page 88)

* Breakfast Platter Dog (page 94)


This is my favorite mac and cheese I've created to date, and I love it baked or straight from the pot! I added the baked option because it reminds me of the frozen mac and cheese I had as a kid that came out of the oven with the crust around the edges. But really, I love it both ways!

* 1 batch The Cheesiest Cheese Sauce (page 44)
* 1 box (1 pound/454 g) medium shells pasta
* Hemp Parmesan (page 14, optional)

Prepare the pasta according to package directions and drain.

In the large pot that the shells were prepared in, combine the cheese sauce and the shells until the shells are entirely coated. Serve topped with the parmesan, if desired.

To bake: While the shells cook, preheat the oven to 400°F (200°C, or gas mark 6). Transfer the finished mac and cheese to a lightly greased 9 x 13-inch (23 x 33-cm) baking dish. Bake for 35 to 40 minutes, or until the edges have started to brown and crisp. Remove from the oven and sprinkle with the parmesan, if desired.

Yield: 8 servings


This recipe comes together in a cinch. While your pasta is cooking, whip up the cheese sauce. Crunch up potato chips for an extra-fun crust on top! Or go a step further and use the topping recipe from the Lobster Mac and Cheese on page 130.

Create Your Epic

* Mac and Cheese Pretzel Bites (page 76)

* Bacon Macaroni and Cheese BBQ Blue Burger (page 90)

* Lobster Mac and Cheese (page 130)


It's important for me to offer a multipurpose recipe for vegetable-grain meat in this book so you can make delicious burgers, sausage patties, and meatballs to have on hand, even if your local grocery store sells the latest in plant-based meats. This recipe is so versatile with just the switch of some spices. Also, if frying isn't your thing, I've included a general baking option.

For All-American Burgers:

* 2 tablespoons (30 ml) olive oil
* 1 cup (160 g) roughly chopped onion
* 1 cup (70 g) stemmed and chopped baby bella mushrooms
* 1 cup (125 g) crumbled tempeh
* 2 cloves garlic, minced
* 1 teaspoon allspice
* 1 teaspoon dried thyme
* ¾ cup (140 g) cooked brown rice
* ½ cup (50 g) vital wheat gluten (see Tip)
* ¼ cup (30 g) dried bread crumbs
* 2 tablespoons (28 ml) soy sauce
* 1 teaspoon sea salt
* ¼ teaspoon crushed red pepper flakes
* Canola oil or cooking spray

For Breakfast Sausage Patties:

* ½ teaspoon fennel seeds
* ½ teaspoon caraway seeds

For Meatballs:

* Omit allspice and thyme
* 2 cloves garlic, minced
* 2 teaspoons dried basil
* Canola oil or cooking spray

To make the burgers: Heat the olive oil in a large skillet over medium-high heat. Add the onion, mushrooms, and tempeh; sauté for 5 minutes, until soft. Add the garlic, allspice, and thyme, and cook 1 additional minute, until fragrant.

Add the brown rice, gluten, bread crumbs, soy sauce, salt, and crushed red pepper to a food processor. Add the onion-and-tempeh mixture, and process on low speed until a ball of dough is just starting to form; do not overprocess; there should still be some texture to the mixture. Let the mixture cool slightly, then form the mixture into a 4-inch-long (10-cm) log (see Tip). Cut the log crosswise into 4 patties (1 inch [2.5 cm] thick) and form to desired shape.

Slider option: If you wish to make sliders, cut each patty into 4 sections and re-form into 16 slider patties. Cook following the directions for the burgers.

Heat ¼ inch (6 mm) of canola oil in a large skillet over medium-high heat. Add 2 patties and fry 2 to 4 minutes on each side, or until browned and crispy. Repeat with the 2 remaining patties. Serve burgers topped as desired.

To make the sausages: Follow the directions for making the burgers, adding the fennel and caraway seeds with the other spices. Make a 6-inch-long (15-cm) log with the mixture. Slice the log crosswise into 8 patties (¾ inch [2 cm] thick). Fry or bake as desired, following the directions for the burger.

To make the meatballs: Follow the directions for making the burgers, omitting the allspice and thyme and adding the 2 additional cloves garlic and basil. Scoop a heaping tablespoon of the mixture and use your hands to form a meatball; you should end up with 16. To fry the meatballs, heat ¼ inch (6 mm) of canola oil in a large skillet over medium-high heat. Add the meatballs in 2 to 3 batches and fry for 4 to 6 minutes. Tilt the pan gently to rotate the balls during cooking to brown all sides. Use the general baking option instead, if desired.

Baking option: Preheat the oven to 350°F (175°C, or gas mark 4). Line a baking sheet with parchment paper. Place the prepared burgers, patties, or meatballs on the baking sheet and coat lightly with cooking spray. Bake for15 minutes, and remove from the oven. Flip, spray again lightly with cooking spray, and bake an additional 15 to 20 minutes, or until browned and firm.

Yield: 4 burgers (or 16 sliders), 8 sausage patties, or 16 meatballs


If you don't have vital wheat gluten, don't stress; you can still make these meats delicious, though they won't be as firm or have the same chew. Just add ¼ to ½ cup (30 to 60 g) extra bread crumbs until you get a dough-like texture. To create the "log" for the burgers and sausage, transfer the mixture onto a surface and form it into a ball. Push it down on the surface and roll it back and forth with your palms flat, forming it into a log shape with smooth sides, until you reach the desired length.

Create Your Epic

* Triple-Decker Brekky Sammy (page 88)

* Bacon Macaroni and Cheese BBQ Blue Burger (page 90)

* Bacon–Cinnamon Roll Burger with Peanut Butter (page 92)

* The Hangover Breakfast Sandwich (page 102)

* Mac Daddy Crunch Burrito (page 103)

* Stuffed-Crust Meatball Parm Pizza (page 112)


There are five foods that every vegan business across the United States claims to be the best at making: macaroni and cheese, pizza, the Reuben sandwich, nachos, and the Philly cheesesteak sandwich. While filming The Vegan Roadie, I tasted many of these items from several different chefs. I give a tie for the best cheesesteak to Blackbird Pizzeria and Wiz Kid in Philadelphia, both featured in episodes of The Vegan Roadie. This recipe is dedicated to the City of Brotherly Love and Sisterly Affection.

* 2 tablespoons (30 ml) olive oil, divided
* 1 white onion, sliced
* 1 green bell pepper, sliced
* 2 vegan Italian sausages, halved crosswise, then thinly sliced lengthwise
* 2 large portobello mushroom caps, stemmed and thinly sliced
* 1 tablespoon (15 ml) soy sauce
* ½ teaspoon black pepper
* ¼ teaspoon sea salt
* 4 to 6 vegan hoagie rolls
* About 1 cup (235 ml) The Cheesiest Cheese Sauce (page 44)

Heat 1 tablespoon (15 ml) of the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper. Sauté for 4 to 6 minutes, until soft and starting to char. Remove from the skillet and set aside.

In the same skillet, heat the remaining 1 tablespoon (15 ml) oil. Add the sausages and mushrooms. Sauté for 4 to 6 minutes, or until the mushrooms have wilted and the sausage has browned. Add the pepper-onion mixture back to the skillet along with the soy sauce, black pepper, and salt. Stir until everything is well combined.

Divide the mixture evenly among the hoagie rolls, and top with a generous amount of the cheese sauce. Serve hot.

Yield: 4 to 6 sandwiches


Don't want to add the processed sausage? No sweat! Add thin strips of tempeh (about ½ block) or 2 more thinly sliced portobello caps to the mix instead.

Create Your Epic

* Cheesesteak Baked Potato Bowl (page 147)


Seitan is one of those versatile items that people seem to be terrified of making. But once you make it, you will come back to it again and again! While you easily can get it in some stores these days, don't be shy — play around with this recipe and see for yourself just how easy it is to make.

* 1½ cups (150 g) vital wheat gluten
* 2 tablespoons (10 g) nutritional yeast
* 1 teaspoon poultry seasoning
* 1 cup (235 ml) water
* 2 tablespoons (30 g) ketchup
* Juice of ½ lemon
* 4 cups (940 ml) vegetable broth
* ¼ cup (60 ml) soy sauce
* 3 cloves garlic, halved

In a large bowl, whisk together the gluten, nutritional yeast, and poultry seasoning.

In a separate bowl, whisk together the water, ketchup, and lemon juice until well combined.

Add the wet mixture to the dry, and mix together with a fork until well combined. Knead with your hands for about 4 minutes, until a thick elastic dough forms.

In a large saucepan or pot, combine the broth, soy sauce, and garlic. Bring to a boil. Cut the dough in half and place both halves in the saucepan. Return to a boil, then reduce to a simmer. Partially cover the pot so that the lid allows steam to escape, and simmer for 30 minutes. Rotate the pieces of dough, flipping them over. Partially cover and simmer for an additional 30 minutes. Uncover, remove from the heat, and let the dough cool completely in the broth.

Seitan can be stored in the broth, covered, and kept in the refrigerator for up to 10 days. It can also be stored in a sealed container (with the broth) in the freezer for up to 6 months. Thaw overnight in the refrigerator.

Yield: 12 servings


Rather than kneading by hand, you can absolutely make this in a stand mixer with the dough hook if you have one available to you. Knead for 2 to 4 minutes on medium speed, or until an elastic dough forms.

Create Your Epic

* Fried Chicken (page 23)

* Almost Famous Buffalo Chicken Lasagna (page 126)


I know, so much fried stuff, right? But don't worry. As with most fried offerings in this book, this recipe also offers a baked option. If you're searching for that finger-lickin'-good blast from the past, look no further. My favorite epic recipe to use this fried chicken in is the Fried Chicken 'n Waffle Benedict Sandwich on page 99, paired with the Hollandaise for Days on page 40 — it's a winning combo! Sometimes I serve it with the Buffalo Sauce from the Everything Buffalo Cauliflower Bites on page 84 on the side if I'm feeling spicy!

* 1 cup (235 ml) unsweetened soy or almond milk
* 1 tablespoon (15 ml) apple cider vinegar
* 1 cup (125 g) all-purpose flour
* 1 tablespoon (7 g) paprika
* 1½ teaspoons sea salt
* 1 teaspoon dried oregano
* 1 teaspoon dried parsley
* ½ teaspoon dried thyme
* ½ teaspoon onion powder
* ½ teaspoon garlic powder
* ½ teaspoon black pepper
* 1 batch Simply Seitan (page 22), pieces torn or cut to desired size and shape (see Tip)
* Canola oil or cooking spray

In a small bowl, combine the milk and vinegar. Let sit for 5 minutes, until thickened.

In a shallow bowl, whisk together the flour, paprika, salt, oregano, parsley, thyme, onion powder, garlic powder, and pepper.

Submerge the pieces of seitan in the milk mixture and then dredge through the flour mixture until coated on all sides. Shake off the excess and set aside. Continue with the remaining seitan.

To fry the chicken: In a wok or large saucepan, pour 3 inches (7.5 cm) of canola oil. Heat to 350°F (175°C) when tested with a candy thermometer or until bubbles form around the handle of a wooden spoon when inserted into the oil. Line a plate with paper towels.

Carefully transfer pieces of seitan to the oil, 2 or 3 pieces at a time, and fry for 2 minutes, or until browned and crispy. Remove from the oil with a slotted spoon and transfer to the paper towel–lined plate. Repeat with the remaining seitan.

To bake the chicken: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper.

Set the pieces of coated seitan on the prepared baking sheet. Spray the tops of each piece lightly with cooking spray, and bake for 15 minutes. Remove from the oven, spray again until light brown, flip, spray lightly again with cooking spray, and bake for an additional 15 minutes, until darker in color and crunchy. If the side flipped up is still light in color, spray with a little more cooking spray until darker.

Yield: 6 to 8 servings


Excerpted from "Epic Vegan"
by .
Copyright © 2019 Dustin Harder.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 08

Chapter 1 Basic Betty: FUNdamental Recipes 12

Quinoa Bacon Bits 14

Hemp Parmesan 14

Happy Hash Browns 15

Easy Creamy Shells and Cheese 16

Meet the Meats 18

-All-American Burgers 18

-Breakfast Sausage Patties 18

-Meatballs 18

Philly Cheesesteaks 20

Simply Seitan 22

Fried Chicken 23

Lobster Rolls 24

Mom's Chili 25

Crispy Drive-Thru Potato Wedges 26

Murphy's Slaw 27

Beer-Battered Tofu Phish 28

Crab Rangoon 30

Eggsellent Eggs 32

-Baked 32

-Scrambled 32

Chocolate Chip Cookie Dough 33

Cake Batter and Buttercream Frosting 34

Fudgy AF Brownies 36

Very Vanilla Ice Cream 37

Chapter 2 Sauced Up: Sauces and Dips for Slatherin' and Dippin' 38

Beef Marinara 40

Hollandaise for Days 40

Dreamy Creamy Cream Cheese 41

Blue Cheese Dressing 42

Coconut-Cheddar Fondue 43

The Cheesiest Cheese Sauce 44

Saucy Mozzarella 45

Sweet Thai Chili Sauce 46

Mellow Mushroom Gravy 47

Red, White, and BBQ Sauce 48

Fuss-Free Tartar Sauce 50

Avocado Sour Cream 50

Crackle and Fudgy Chocolate Sauce 51

Silky Sunflower Caramel Sauce 52

Easy Whip 2 Ways 53

Chapter 3 Brazen Breads: All the Dough You Knead! 54

Cray Cray Bread 56

Pizza Dough 57

Festive Cheesy Spinach Bread 58

Pretzel Dough 60

-Pretzel Bowls 60

-Pretzel Bites 60

-Soft Pretzels 60

Cornbread Croutons 62

Monte Cristo Rolls 63

Cinnadiction Rolls 66

Garlicky Cheddar Biscuits with Sausage Gravy 68

Sweet Potato Waffles with Cardamom Butter 70

Crispy Cream Donuts 71

Chapter 4 There's an App for That! Nibbles and Passed Bites for a Crowd 74

Mac and Cheese Pretzel Bites 76

Disco Pretzel Bites 77

Chili Cheese Potato Wedges with Quinoa Bacon Bits 77

Breakfast Nachos 78

Sweet Chili Cocktail Peanuts 80

Jumbo Phish 'n Chips Sushi Roll 82

Loxed and Loaded Bagel Bites 83

Everything Buffalo Cauliflower Bites 84

Chapter 5 Monster Handhelds: Beastly Bites Fit for Kings and Queens 86

Triple-Decker Brekky Sammy 88

Bacon Macaroni and Cheese BBQ Blue Burger 90

Lobster Roll 'n a Biscuit Sliders 92

Bacon-Cinnamon Roll Burger with Peanut Butter 92

Breakfast Platter Dog 94

Waffle Tot Grilled Cheese 95

Sweet Thai Peanut Cauliflower Tacos 96

Noritos Los Tacos 98

Fried Chicken 'n Waffle Benedict Sandwich 99

Hushpuppy Phish Fillet Sandwich 100

The Hangover Breakfast Sandwich 102

Mac Daddy Crunch Burrito 103

Chapter 6 Pizza! Pizza! Cheesus Take the Wheel! 104

Deep-Dish Brunch Pizza 106

Pizzabon 108

Franks 'n Mac Pizza 109

Pizza Burrito Supreme 110

Stuffed-Crust Meatball Parm Pizza 112

Upside-Down Deep-Dish Pizza 114

Cheesesteak Pizza 115

Crab Rangoon Pizza 116

Unicorn French Bread Pizza 118

Chapter 7 Pasta Paradise: The Pastabilities Are Endless! 120

Spinach and Artichoke Stuffed Shells 122

Creamy Jambalaya Pasta with Crispy Chicken 123

French Onion Pasta Bake with Pizza Croutons 124

Almost Famous Buffalo Chicken Lasagna 126

Lobster Mac and Cheese 130

Baked Spaghetti and Meatball Pie 131

David's Carby Carbonaro 132

Red Wine Tempeh with Creamy Bucatini 134

Chocolate Chickpea Ravioli 135

Chapter 8 Bowls of Stuff: Fork It, Spoon It, Slurp It! 136

Fried Chicken Noodle Soup 138

Savory Cheddar Fondue Waffle Bowl 139

Loaded Baked Potato Soup with Pretzel Bowls 140

Keepin' it Clean Bowl 142

Wonton Bowls with Garlic-Fried Quinoa 144

Bless-Your-Heart Bowl 146

Cheesesteak Baked Potato Bowl 147

Grilled Romaine Bowl with White BBQ Sauce 148

Chapter 9 Shake It Off! Chill Sips for Every Occasion 150

Ultimate Caramel Cookie Brownie Shake 152

Cinnamon French Toast Shake 154

Coffee and Donuts Shake 155

Birthday Cake Shake 156

Strawberry Short Shake 158

Pumpkin Cream Cheese Latte Shake 160

Cookie Dough Frostee 162

Blood Orange Mimosa Float 162

The Fancy Marga-Reba 163

Chapter 10 Sweet Emotions: Donut Come for Me! Sweets to Make Friends 164

Epic PB&J Bars 166

Caramel-Stuffed Cookies 'n Cream Cupcakes 167

Double-Stacked Cookie Dough Cake 168

Matcha Mint Pops with Pistachio Crunch Shell 170

I Try to Think About Elvis Ice Cream 171

Churro Cup Sundaes 172

S'mores Cookie Cups 174

Sneaky Pickle Pineapple Ice Cream 175

Kale Me Crazy Ice Cream 177

Power Tower Brownie Sundae 178

Captain Chow Donuts with Salty Peanut Butter Filling 180

Pad Thai Cupcakes 182

The Hotel Cookie Ice Cream Sandwich 184

Sweet 'n Salty Bookmark Bars 185

Acknowledgments 186

Index 187

About the Author 192

Customer Reviews