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Blondie Recipe From BabyCakes by Erin McKenna

Blondie Recipe From BabyCakes by Erin McKenna

Ratings:

3.64

(25)
|Views: 2,778 |Likes:
Published by The Recipe Club
Forget everything
you’ve heard about
health-conscious baking.

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!

To read more about BabyCakes or Erin McKenna please visit Crown Publishing Group at www.crownpublishing.com.
Forget everything
you’ve heard about
health-conscious baking.

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!

To read more about BabyCakes or Erin McKenna please visit Crown Publishing Group at www.crownpublishing.com.

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Categories:Types, Recipes/Menus
Publish date: May 5, 2009
Added to Scribd: Oct 28, 2010
Copyright:Traditional Copyright: All rights reserved

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08/21/2013

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80
 
 
BabyCakes
 blondies
This recipe’s dynamic is hard to explain, and I really like that. This is the charm o the blondie. Thevanilla and chocolate have a subtle repartee, with neither really dominating nor giving way to theother. Initially, the vanilla seems to cede center stage to the chocolate, but i you pay closeattention, 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 alsobake them in a cake pan and serve them as squares. Either way, blondies are best served warm.
Preheat the oven to 325°F. Lightly grease three 12-cup mini-mun tins with oil.In a medium bowl, whisk together the fours, potato starch,arrowroot, evaporated cane juice, baking powder, baking soda,xanthan gum, and salt. Add the ½ cup oil and the applesauce,vanilla, and hot water and stir until the batter is smooth. Using aplastic spatula, gently old in the chocolate chips just until theyare evenly distributed throughout the batter.Using a melon baller, scoop the batter into each preparedmini-mun cup. Bake the blondies on the center rack or9 minutes, rotating the tins 180 degrees ater 5 minutes. Thenished blondies will be golden brown and rm to the touch.Let the blondies stand in the tins or 10 minutes. Tomaintain reshness, leave the blondies in the mun tins untilready to serve. Cover with plastic wrap and store at roomtemperature or up to 3 days.
½ cup garbanzo–fava bean flour½ cup brown rice flour½ cup potato starch¼ cup arrowroot1¼ cups evaporated cane juice2 teaspoons baking powder¼ teaspoon baking soda1 teaspoon xanthan gum1 teaspoon salt½ cup coconut oil,plus more for the tins¹⁄ ³cup homemade applesauce(page 78) or store‑boughtunsweetened applesauce2 tablespoons pure vanillaextract½ cup hot water1 cup vegan chocolate chips
° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° °
 
Makes 36
 
Love rom the an CLub:
Zooey Deschanel, testify!
BabyCakes is beyond pleased to introducethis gifted and inspirational chanteuse andone of BabyCakes NYC’s favorite youngactresses! (With great hair, besides!)
I  lipl d ssiiiis d  lwys yigy s   i  ll d cscis wy. I’dpy c gi p   id  I ig  l   wy   gi. I ws s xcid disc byCks nYC, cs  ly c I yig y k, i’s ll dlicis! I wld fslik  sy   ccl cip ckis  s I   d—d ’s icldig  dysw I cld  w cki I wd. b ccl cip ldi d  gswdwi  s   s lg s d,d  pc pi s    py  lc. ty  ic d wdl wi igpwig— ifc cpl   i   cp  c. Pls y  isisily c!

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michellech_1 reviewed this
Rated 4/5
Great resource book for a new vegan - I can have my cake and eat it too! If in NYC I will definitely stop by Babycakes,
391_1 reviewed this
Rated 4/5
This is a fantastic vegan baking book! I'm not gluten free, so currently I've been subbing flour for the gluten free ingredients, but as soon as I get enough money to go out and buy arrowroot and rice flour and xanthan gum I will definitely try them sans-gluten as well. The food is delicious, and the photos are just to die for. I've made the donuts (which were a HUGE hit with my omni roommates) and a few of the simpler cakes and cookies, and can't wait to try out a few of the more complicated recipes. This is a solid baker's cookbook with quite a few workarounds and troubleshooting for any novices looking to create fantastic food.
angelitamay reviewed this
Rated 5/5
This cookbook is amazing!
emilly_3 reviewed this
Rated 3/5
Occasionally the recipes are insane, like the apple-cinnamon muffins that require 2 tablespoons of vanilla extract per 12 muffin batch. But the recipes I've tried have all come out pretty well, and were enthusiatically devoured by vegans and omnivores. I admit, I used macadamia or vegetable oil instead of coconut!
crazybatcow reviewed this
Rated 3/5
If you want to be gluten free, and you don't eat chemical companies version of "sugar", this book will be useless.The "mostly" in the title is accurate... MOSTLY the recipes require Spelt which is not gluten free (but is wheat free) and ALL of the "sugar-free" recipes use a man-made sugar substitute. There are a couple gluten free recipes (which are not very good) but the ones they are "famous" for require spelt so I couldn't try them. There are better cookbooks out there (Washburn and Hagman come to mind).
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