Babycakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery: A Baking Book

by Erin McKenna

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0307408833
• ISBN13: 9780307408839
• Release Date: May 2009
• Publisher: Clarkson Potter Publishers
• Length: 144 Pages
• Weight: 1.35 lbs.
• Dimensions: 0.7" x 7.8" x 9.1"

Customer Reviews

Babycakes is babylicious!

This book has transformed my baking. It's healthy and it's so amazingly delicious! It did cost quite a bit to buy all the baking products but for the health benefits of the ingredients...it's worth it. I would highly suggest getting this book, especially if you have any food sensitivities to eggs, milk, gluten, dairy etc.

AMAZING!!

Erin McKenna is a genius, her recipes are absolutely delicious, the recipes are very user friendly and simple, and you get a delicious product in the end. I can't believe gluten-free desserts could be made so moist and decadent. A great book to have for those of use with food sensitivity.

must have for everyone who craves delicious gluten-free desserts

if you miss truly delicious desserts because of a restrictive diet, this is an awesome book. the down side is you will have to buy a million ingredients you never heard of before, but anyone who is on a gluten-free diet or loves someone who is already knows this and has half of them already. don't scrimp and substitute. following these simple recipes exactly will net you unbelievable results. you will cry when you bite into the cookiewitches. unbelievable!!

Delicious Kid Pleasing

I love this cookbook. So far I have made three of the cookie recipes, cupcakes, both the vanilla and chocolate frostings, muffins, fresh raspberry scones and the apple pie. They are delicious and nutritious, and my kids love them. This book is a gold mine for anyone who wants a healthier alternative to the white flour and sugar found in traditional desserts. I am thrilled to have found it, would love to visit the actual Babycakes in NYC, and the author is a genius.

These recipes are great!

I first used Erin's recipes after watching a video of her on the Food Network website. I tried the recipes for Double Chocolate Chip Cookies and Blueberry Muffins. I have been using them ever since. I was so happy when I learned that she was publishing a cookbook! My husband has Celiac Disease. My oldest son has the gene for CD and he has anaphylactic reactions to eggs. My youngest son's CD test was inconclusive. So, we are an egg-free, gluten-free family. It is just easier to cook things that we ALL can eat. The problem is that many GF recipes call for MORE eggs than the wheat-version. I've tried egg replacer, flax meal, applesauce etc. Some recipes can be converted, some are just a lost cause. Erin's recipes work. I don't have to do anything special. They just work. I had my misgivings. I do not care for garfava flour. It is ok in bread, but in dessert? I read through the cookbook with trepidation. Should I use my own GF mix or trust the recipe?I will share my baking experience below. First, I want to make a couple of comments on the cookbook. It is quite lovely. It is like a coffee table book. The pictures are nice. The writing is upbeat and fun. I like that almost all of the recipes have a picture. This book will lie flat on the counter. Although, I am nervous that I will spill something on it. Maybe it is a little too pretty. She does a pretty good job of describing the tools and flours. I would recommend a couple of things here though. 1. Explain the difference between potato starch and potato flour, or at least mention that there is a difference. 2. Tell us what kind of coconut oil to use. Extra-virgin? Refined? Is there a difference? I bet most of us are new to using coconut oil and could use some guidance here. Another reviewer felt that it was implied that these recipes are healthy, when they are not. I would say that the claim is that these recipes are healthier, but not necessarily healthy. We are talking about desserts! Garfava flour has more protein, fiber and maybe iron, than wheat flours and rice flours. Coconut oil and agave nectar may be healthier than butter and sugar. I don't know and I don't care. I am making yummy desserts that work. I expect my dessert to be loaded with fat and sugar, no matter what form the fat and sugar take. I agree with the reviewer that said the title is misleading. I thought that all of the recipes in this book would be gluten-free. I guess "vegan, (mostly) gluten-free, (mostly) sugar-free" makes for an unwieldy subtitle. There are a lot of GF recipes though. Everything I am interested in, except the biscuits, is GF. I am sure I will get around to trying to modify the biscuits so that they are GF as well. The cupcakes (except red velvet), cakes (except one), frostings, most of the muffins, cornbread, banana bread, gingerbread, brownies, blondies and drinks are all gluten-free. The pie crust, scones, biscuits, a couple of muffins and a couple of cakes/cupcakes are not. Even so, I have no regre