Today wraps up my cookbook giveaway extravaganza. Next week all the giveaways will be closing and I’ll start to email some lucky winners. As of now, all of them are still open so if you haven’t entered, do it! And if you have a second, let me know you thoughts about the cookbook giveaway week. I’d love your feedback. You can shoot me an email or leave a comment below. Okay, now onto something I’m very excited about.
Most of you know I’m a bit of a sweets gal. A culinary school graduate in baking & patisserie, a career cake decorator, and author of a dessert-centric blog originally named “The Sweet Life” all would give you the impression that my first statement was a bit…understated. I am a hard-core, til-death-do-us-part, verging on addictive behaviors desserts fanatic. And so you can imagine my delight when I first learned about popular blogger and cookbook writer, Allyson Kramer newest book, Sweet Eats for All.
*all photographs are taken from Sweet Eats for All. Reprinted with permission from DaCapo PressThe book’s approach is that everyone, no matter what food allergies have stopped you in the past, should not compromise enjoying dessert. Entirely gluten-free & vegan, Sweet Eats for All is filled with 250 delicious, delectable dessert recipes covering everything from “candies to cookies, puff pastries to petite fours“. The recipes throughout the book are marked with icons indicating which recipes are soy-free, corn-free, bean-free, and/or nut-free. Additionally, Kramer suggests that all the recipes in the book can be made without refined sugar using the appropriate substitutions.
But Sweet Eats for All is more than an allergy-sensitive cookbook. It is the most amazingly comprehensively, cleverly technical, and impressively classic vegan dessert cookbook that I have ever seen. Accompanied with gorgeous photography (such as the ones in this post), this is one beautiful book and I can honestly say it is my favorite vegan dessert cookbook to date.
The chapters in the book include:
- Killer Cakes and Toppings: Here you’ll find cakes like Devil’s Food Cake and German Chocolate Cake as well as the standard frostings such as Royal Icing and Dark Chocolate Ganache
- Captivating Cookies and Bars: This chapter’s got the popular Chocolate Chip and Oatmeal Raisin cookies but also the lesser known classics like Madeleines and Florentines.
- Luscious Pies, Pastries, Tarts, & Cheesecakes: You’ll learn the basic recipe and technique for puff pastries and pie crusts, find a handful of AMAZING cheesecakes, and recipes for delicious pastries like Apple Fritters and Maple Doughnuts (recipe to follow).
- Fabulous Frozen Treats – An entire chapter on ice creams, gelatos, and sorbets. Chocolate Earl Grey Gelato, anyone?
- Tempting Puddings, Custards, Jellies and Fruit: From Crème Brûlée to Butterscotch Pot de Crème to Tiramisu, this chapter veganizes all the classic custards
- Choice Chocolates and Dandy Candies: Covering candy basics like tempering chocolate and the stages of cooking sugar, this chapter has everything you need to know to make delicious chocolates and candies.
I love this book and I think any dessert lover would love it too.
Still not convinced? Check out this Mini Maple Doughnuts recipe from the book. One bite and you’ll be hooked.
- 1/3 cup + 2 tablespoons sorghum flour
- 1/3 cup + 2 tablespoons potato starch
- 1/4 cup tapioca flour
- 1/4 cup brown rice flour
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons olive oil
- 1/3 cup + 1 tablespoon maple syrup
- 1/2 cup brown sugar
- 1/3 cup + 2 tablespoons nondairy milk
- 1 tablespoon apple cider vinegar
- 11/4 cups confectioner’s sugar
- 2 tablespoons nondairy milk
- 1 teaspoon light corn syrup
- 1 teaspoon maple syrup
- 1 teaspoon maple extract
- Dash salt
Preheat oven to 325ºF and place your oven rack in the middle of the oven. Lightly grease a mini-size donut pan.
Combine all the ingredients through the salt into a medium mixing bowl and whisk until well combined. Gradually add in the rest of the donut ingredients, in the order given, and mix well until no lumps remain. You should end up with a tacky batter.
Fill the cups of the donut pan with batter. Bake for 25 minutes. Let cool completely and then glaze.
To make the glaze, simply whisk together all ingredients until smooth. Cover cooled donuts completely with glaze and then place onto a wire rack to firm up. Let glaze harden completely before serving. Store in airtight container up to 4 days
I like to use corn syrup in my glazes as it truly recreates that donut-shop texture; however, you may replace the corn syrup with 1 teaspoon maple syrup, which will cause the glaze texture to have a slight variation.
From Sweet Eats for All by Allyson Kramer. Reprinted with permission from Da Capo Lifelong, © 2014
The generous people at DaCapo Press are letting me give away a copy to one of you! Enter below for a chance to win.
contest open to U.S. residents only.
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