BabyCakes: Vegan, Sugar-Free Recipes from New York’s Most Talked-About Bakery
Where to buy BabyCakes: Lacto-vegetarian, Sugar-Free Recipes from New York’s Most Talked-About Bakery books online?
Product Description
Forget everything
you’ve heard about
health-conscious baking.
Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is vital 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 lacking refined sugar–in hopes of struggle 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 force the gluten-free and lacto-vegetarian baking movement into a new stratosphere. Suddenly there was a destination for persons with wheat allergies and additional 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, tasty alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so tasty it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!
Buy Cheap BabyCakes: Lacto-vegetarian, Sugar-Free Recipes from New York’s Most Talked-About Bakery Online
Related posts:
- Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life
- Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas
- Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World
- The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes
- Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
This book is awesome, I like it. Oh, Erin is my sister, I bought 10 copies. There is a reason why Erin is a regular on Martha Stewart and additional cooking shows… because her recipes are AWESOME…
Reader’s Rating: 5 / 5
Erin’s cookbook with recipes from her Bakery, “Babycakes” is absolutely fantastic! I know many reviews state that she is misleading with the take in that says gluten free. I am a lacto-vegetarian who enjoys eating gluten free whenever possible and has cut out refined sugar… The sugar she uses is natural, just like fruit, honey etc. I don’t judge there is a recipe to bake with that could be sugar free lacking using some sort of sweetener. Erin states again and again that she never uses refined or granulated sugar that has been processed and bleached.
Also many reviews have said that the title is misleading. She states in the section spelt vs. gluten free that she includes spelt for persons who can digest spelt simpler than wheat flour like she is able to you have these recipes to choose from. If you cannot you may be able to substitute the flour so you too may delight in her recipe. It states to read carefully before beginning any recipe. Not all are gluten free, and sure she may have been able to state this in the title.. but I reflect that anyone that would have a hard time digesting wheat or has a wheat sensitivity would read the entire thing before considering purchasing the cookbook. Baking is hard the way it is, baking with alternative ingredients seems to be even more of a science.
All in all she does a fantastic job of making recipes and treats for persons of us who want to indulge in a in excellent health manner. You just have to be careful if you do have these sensitivities and be sure to substitute where necessary. I am glad she added everything she did, there is that much more to delight in for persons who can digest wheat or do not have any kind of sensitivities.
Cannot wait to visit the REAL “Babycakes” Bakery sometime in the near future.
Reader’s Rating: 5 / 5
This book is incredible. I myself do not eat dairy, try to avoid sugar, am wheat intolerant, and like to avoid gluten whenever possible. Therefore, this book is right up my alley. If you really read the title of the book, it doesn’t really aver that all recipes are gluten-free…..it sounds like people are building the assumption, and even worse, people who are reviewing the book are building it appear as though McKenna bakes completely gluten-free. I have never been to the bakery, but because I do my research before buying something, I already knew that all the recipes would not be gluten-free. Everywhere Erin goes she speaks about her allergies to *wheat* and dairy, and basically how she made these recipes so SHE could eat sweets again. She never claims to be a Celiac or to know everything there is to know about gluten-free baking. If you have Celiac’s disease, you will only delight in half of this book. If you are like me, you MUST HAVE IT! Do your research, people!
Reader’s Rating: 5 / 5
First of all, I have no food allergies and neither does anyone in my family tree. I’m a mother of two young children (ages 2 and 8 months) who simply wants a in excellent health version of my favorite treats so that I won’t feel guilty sharing them with my kid. I used to bake once every year, if that, and pretty much loved freshly baked goods from local bakeries. So, my expectations are that it has to taste excellent for any of this to be worth it.
I preordered this book on a whim. I had never been to the bakery in New York and I don’t reflect the L.A. bakery is open yet. Ever since the book arrived, I have looked through it every day. This book is a visual masterpiece! I like everything from the font and photographs to the colors and layout. It makes me want to bake… and buy expensive, hard-to-find ingredients because, what the heck?, it’s part of the challenge.
So far I have baked the chocolate cupcakes (chewy and brownie-like, just like Erin says it should be), banana bread with chocolate chips, and the double chocolate cookies. Everything has turned out well! In fact, the banana bread was BETTER than the non-lacto-vegetarian kind, and you couldn’t even taste the flax seed meal in the cookies, which were incredibly tasty. I mentioned that I am NOT a baker, right? I am a very detailed person though and I guess my advice would be to follow every small step exactly as it is written.
Now, I’ve read a lot of the reviews and have been a bit surprised by some of the negative comments. This is alternative baking, people! The fact that it tastes as excellent as the real thing is reasonably an accomplishment! Perhaps the frosting isn’t the real NYC-shots deal, I don’t know because I haven’t made it yet, but I really wouldn’t expect this woman to spend years perfecting her recipes only to spill every small secret on the pages of her book. I’m just excited that there are in excellent health options out there…. and with such style to boot! I reflect this book is fantastic fun and worth every penny.
Reader’s Rating: 5 / 5
I was so excited when I got a copy of this book. I read nearly every page when my fleeting-sleep-three-year-ancient was finally in bed. So far I have only made their legendary vanilla cupcake and it turned out wonderful! I have never been to the bakery, so I have no thought how the frosting is different from the actual one, but it was still so tasty.
More than anything else, it is very exciting to be able to make a pretty lacto-vegetarian cake – the book was published right in time for my lacto daughter’s birthday! Thank you and I like you Babycakes!
Reader’s Rating: 5 / 5