Doron Petersan's Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes PDF

By Doron Petersan

ISBN-10: 1101556870

ISBN-13: 9781101556870

A foodstuff community Cupcake Wars winner stocks her delicious recipes in a brand new cookbook that has vegans and omnivores alike clamoring for extra.

When Sticky palms candies & Eats opened in 2002, it immediately turned some of the most renowned bakeries in D.C.-a bakery that simply occurs to be vegan. quickly, Sticky arms was once voted D.C.'s top bakery by means of The Washington urban Paper, and chef Doron Petersan came upon herself beating out conventional bakers at the nutrition Network's Cupcake Wars.

Sticky Fingers' Sweets is filled with 100 of her cherished recipes- from indulgent snacks like Fudgetastic muffins and Oatmeal Raisin Cookies to breakfast treats like Pecan Spice espresso Cake and Cranberry Ginger Scones, and from celebratory cakes like Chocolate Seltzer Cake and crimson Velvet Cupcakes to Sticky Fingers' most well-liked candies- Little Devils, Cowvins, and Sticky Buns. Petersan additionally contains "love bite" dietary counsel and helpful tricks-of-the- alternate options that each domestic baker will appreciate.

The variety of humans embracing a vegan way of life keeps to develop. Like Erin McKenna's BabyCakes and Isa Chandra Moskowitz's bestselling cookbooks, Sticky Fingers' Sweets and Petersan's delectable-and secretly healthy-recipes might be greeted enthusiastically by way of a person and everybody who likes to bake.

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Additional resources for Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes

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When frosted with a lighter version of my cream cheese frosting and topped with toasted pecans it’s not just a hummingbird cake, it’s a humdinger! Vegetable oil spray, for misting the pans 2 teaspoons rice flour, for dusting the pans 1 can (8 ounces) crushed pineapple 1 package (15 ounces) yellow gluten-free cake mix 1 cup mashed bananas (from 2 medium-size very ripe bananas, see Note) ½ cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon Lighter Cream Cheese Frosting (page 274) ½ cup chopped toasted pecans (optional; see box, page 172), for the garnish 1.

Dust the cake pans with the rice flour, shake out the excess rice flour, and set the pans aside. 2. Place the cake mix, pudding mix, and sugar in a large mixing bowl and stir to combine. Add the sour cream, coconut milk, oil, egg whites, eggs, and vanilla and coconut extracts and beat with an electric mixer on low speed until the ingredients are just incorporated, 45 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1½ minutes longer, scraping down the side of the bowl again if needed.

Let the layers cool completely, about 30 minutes longer. .......................................................................................................................... 2 0 ✦ G L U T E N - F R E E L AY E R S ............................... recipe reminders Made for: 4. Meanwhile, prepare the filling and frosting: Stir the raspberry preserves and set aside. Make the White Chocolate Cream Cheese Frosting. Rinse and pat the fresh raspberries dry with paper towels. 5. To Prep Notes: Don’t Forget: assemble the cake, using a serrated knife, slice each cake layer in half crosswise.

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Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes by Doron Petersan

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