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BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles Hardcover – April 12, 2011
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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:
Chocolate Chip Waffles
Square-Pan Tomato Pizza
Six-Layer Chocolate Cake with Raspberry Preserves
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.
Makes: 30 Ingredients
- 1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
- 1 cup vegan sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup arrowroot
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup melted refined coconut oil or canola oil
- 1/3 cup unsweetened applesauce
- 2 tablespoons vanilla extract
- 1 cup vegan gluten-free chocolate chips
- 3 tablespoons mint extract
1. Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside. 2. 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. 3. 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.
--Emily Deschanel, actress
"Vegan or not, gluten-free or not, Erin McKenna’s donuts are the best I’ve had in 20 years, without exception."
--Mark Bittman, author of How to Cook Everything and The Food Matters Cookbook
"I am on a constant mission to find the best homemade, baked treats and desserts. BabyCakes’s chocolate chip cookies are not only made with really great ingredients, but they taste better than any other chocolate chip cookie in the world. Don't feel guilty about having one, or two, or three...This book teaches you how to make them--and many other sweets!"
--Tracy Anderson, creator of Tracy Anderson Method
More About the Author
McKenna eliminated wheat, dairy and refined sugar from her diet five years ago and began her desperate search down the Whole Foods' aisles for baked goods she could safely enjoy; it was futile. Driven to satisfy her insatiable sweet tooth, McKenna set out on a culinary journey and experimented with alternative ingredients such as agave nectar and cold-pressed coconut oil to create a new kind of baked good. Four months of trial and error later, McKenna had developed allergy-friendly recipes that were actually sweet, moist and incredibly good. BabyCakes NYC was born, soon thereafter, and McKenna was a full-time baker.
A Chula Vista, California native, McKenna attended St Mary's College in Moraga and majored in Communications. Growing up, she never thought twice as to where her favorite Entenmanns's products came from; baking couldn't have been further off her radar. In fact, only moments prior to picking up the spatula, she was shopping, steaming and returning clothes as a fashion assistant in the world's fashion Mecca, New York City. She, however, refocused her attention and applied her stylist sensibilities to constructing innovative pastries absent of refined sugar, wheat, dairy, soy, casein, eggs and gluten. With McKenna's attention to detail, refined tastes and fashionable flare, she created pastries that are pleasing to the eye as well as the most discerning palate.
Erin approaches her customer's safety with the same fastidiousness. She goes to great lengths to prevent cross-contamination and keeps everyone who sets foot in her bakery well informed.
In May of 2009, the much-anticipated Babycakes cookbook hit the shelves. In the book, Erin shares the secrets of her vegan, (mostly) gluten-free, and (mostly) sugar-free recipes to eager food enthusiasts and hobby bakers alike.
McKenna currently resides in Manhattan, where she is constantly whipping up new allergy friendly recipes. Always looking for a new challenge, she has set her sights westward and plans to open her successful bakery in Los Angeles in late 2009.
Top Customer Reviews
To address some of the negativos out there, I have to wonder what some of you guys are doing wrong. I have the first cookbook and have made over half of the recipes in it with only one recipe coming out badly (the vanilla frosting...my chocolate frosting came out fine). And I do agree that Erin should have included a much better recipe that more closely matched her retail products. Not cool.
Some of the recipes are really good and others just ok, but all in all, I think it's a very good cookbook. Now on to the second cookbook...I've only made a few of those recipes so far, probably 4-5 of them, but have had absolutely no trouble whatsoever so far. I've made the plain donuts twice now because they are SOOOO good (once with the coconut oil and once I subbed canola and the result was identical...could not tell a difference). And I'm not gluten intolerant...I just like them.
Here are some tips I've found when cooking with Babycakes...none are rocket science, but again, I haven't had major issues with either cookbook :
1) Use the important products she says and be careful when substituting. The biggest difference I have seen this make is in using the coconut oil Erin recommends for the frosting versus using another brand (even a good brand).Read more ›
I understand that many chefs do not give the exact recipe for their items in their cookbooks. I hope this is not the case in this instance--baking gluten free is too much of a science to to try to alter the real recipe and expect decent results.
I smiled when I saw the recipe for Madelines. I had previously perfected my own vegan Madeline recipe, but I hadn't figured out how to do it without wheat. The recipe here works perfectly. Color me delighted.
Perhaps what I like best about the book are substitutions McKenna offers. Her first book was heavy on bean flours and Bob's Red Mill All-Purpose Gluten-Free Flour. The recipes are delicious, but unfortunately one of my children has a problem with garbanzo beans. McKenna gives a recipe for a bean-free substitute, and it works perfectly. (I went back to her first book and made the banana bread without bean flour. Success!) She also has a simple formula for substituting agave for sugar, which is something we try to minimize in our household. It's nice to know that 1) we're not alone and 2) someone else has already come up with a solution.
For those of you who miss childhood comfort foods, this book includes not only recipes for cakes, donuts and cookies (although you will find maybe one cupcake recipe in here) but also waffles and pancakes. Best of that category, according to my household, are the Honey and Wonder Buns. I made the Pain Au Chocolat variety and had to make sure my younger children didn't eat more than their share before my older children could get to the table.Read more ›
Most Recent Customer Reviews
Book came in perfect condition from the seller! I love and make many of the recipes on a weekly/monthly basis. Very easy recipes and delicious!Published 8 days ago by Amazon Customer
These Recipes are awesome. My hubby as well as myself would jut love to eat the productions from these Recipes daily.Published 1 month ago by Jacquie Thomas
This is my absolute favorite gluten-free cookbook! I do modify their ingredients, since I am allergic to their beloved coconut oil, but it is such a good collection of favorite... Read morePublished 5 months ago by Cembalista
Love the bakery, but spare me the cookbook. Babycakes bakery is a good thing, if you can have sweets and refined food. Read morePublished 11 months ago by Samurai