you’ve heard about
Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.
Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.
When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.
Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.
For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!
From the Hardcover edition.
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|Title of Suspense & Thrillers eBook: BabyCakes|
|Release Date: 10-27-2010|
|Allowed Countries (hover)|
|Publisher: Crown Publishing Group|
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This recipe’s dynamic is hard to explain, and I really like that. This is the charm of the blondie. The vanilla and chocolate have a subtle repartee, with neither really dominating nor giving way to the other. Initially, the vanilla seems to cede center stage to the chocolate, but if you pay close attention, you’ll notice how the vanilla rounds out the chocolate with a seductive mellowness, ultimately creating balance. Making them bite-size gives a great crunchy texture, but you can also bake them in a cake pan and serve them as squares. Either way, blondies are best served warm.
• 1/2 cup garbanzo–fava bean flour
• 1/2 cup brown rice flour
• 1/2 cup potato starch
• 1/4 cup arrowroot
• 1 1/4 cups evaporated cane juice
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup coconut oil, plus more for the tins
• 1/3 cup homemade applesauce or store-bought unsweetened applesauce
• 2 tablespoons pure vanilla extract
• 1/2 cup hot water
• 1 cup vegan chocolate chips
Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
In a medium bowl, whisk together the flours, potato starch, arrowroot, evaporated cane juice, baking powder, baking soda, xanthan gum, and s...