BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery
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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!
of walking two hours from her home on the Upper West Side only to find she’d been cruelly misled. Aghast, embarrassed, and paralyzingly fragile, I quickly teared up, and soon it was she who was consoling me! Others, noticing my distress, left more peacefully, disappointed but promising to return. Of course, we eventually did open for business, in August 2005, and have been blessed ever since with a loyal and far-reaching clientele. I’ve long since lost track of the number of allergic children
in diameter. Use a sharp knife to cut ½-inch-wide strips. Fill the prepared ramekins about three-quarters full with the cherry filling. Arrange the dough strips decoratively over the filling. Brush the strips with oil and sprinkle with evaporated cane juice. Place the ramekins on a baking sheet. Bake the cobblers on the bottom shelf for 20 minutes, until the crusts are golden and flaky. Let the cobblers stand for 15 minutes; serve warm. To store leftovers, cool the cobblers completely, then
wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days. Working with Fruits & Vegetables Although baking is a relatively precise science, there is some room for improvisation when it comes to the fruits and vegetables you add to your batters. If you choose to experiment with our formulas, observing the basic ratios of ingredient to batter below will spare you endless batches of trash can–bound batter. Blueberries, raspberries, and
the dry ingredients and mix with a rubber spatula until fully combined and a dough is formed. If the batter is dry, add more hot water, 2 tablespoons at a time, until the dough is sticky. Dust the counter with spelt flour. Place the dough on the prepared surface and drag it through the flour. Pat the dough gently until it is 1 inch thick. Using a 3-inch round cookie cutter, cut out biscuits and arrange them on the prepared baking sheet, leaving 1 inch between the biscuits so they can spread.
dredging the biscuits in cornmeal before placing them on your baking sheet. Brush with oil and salt and proceed with the baking instructions. Once they are done, brush with agave nectar to finish. • If you’re looking to add fruit to your breakfast, fold blueberries or apples into your biscuit dough and sprinkle with the spice of your choice. Strawberry Shortcake Whoever is responsible for the trend of subbing store-bought miniature angel-food cakes for shortcake in strawberry shortcake