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You can start the day with New York-Style Crumb Cake, light and zesty Lemon Poppy Seed Muffins, luscious Chocolate Babka, or decadent Tiramisu Pancakes (topped with a dollop of cool Coconut Whipped Cream). Here, too, are more than a dozen inventive, innovative, irresistible cupcake recipes, including Chloe's Cupcake Wars' Award-Winning Chocolate Orange Cupcakes with Candied Orange Peel, saffron- and cardamom-spiced Bollywood Cupcakes, and rich and boozy Chocolate Beer Cupcakes with Irish Whiskey Buttercream.
Chloe's got you covered for the holidays with her Easy Apple Pie and Absolutely Perfect Pumpkin Pie, Holiday Trifle, Nuts for Hot Cocoa, and Pumpkin Spice Latte. She re-creates classic desserts and treats from Chocolate Chip Cookies to Classic Creme Brulee, and veganizes store-bought favorites with her Oreo-style Chloe O's, Pumpkin Whoopie Pies, Animal Cookies, and Black-and-White Cookies--which are better (and healthier) than what you'll find at the grocery store. Chloe also serves up brand-new triumphs like her dreamy Lemon Olive-Oil Cake, Rosemary Ice Cream with Blueberry Sauce, Coconut Cream Pie, Chocolate Cream Pie, Coconut Sorbet with Cashew Brittle, and good-to-the-last-drop milkshakes. Who can possibly resist?
Go ahead and lick that spoon--there are no worries when you bake vegan With gorgeous color photography, clever tips, and a comprehensive section on vegan baking basics to get you started, Chloe's Vegan Desserts will be your new vegan dessert bible.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-01-21
- Reviewer: Staff
On a mission to “veganize” desserts, Chloe Coscarelli is back with a second title, focusing on sweets sans standard baking ingredients such as eggs, milk, butter, and honey. Over 100 tempting recipes are organized in chapters including “Dessert for Breakfast,” “Spoon Desserts,” and “Drink Up!” While gluten-free flour, rice milk, arrowroot, and vinegar occupy the ingredient lists, decadent creations such as Apple Cider Donut Holes, Tiramisu Pancakes, and Dark Chocolate Fudge Cake still pay off. The first vegan chef to win a Food Network Challenge, the author has included her awarded Chocolate Orange Cupcake with Candied Orange Peel recipe. A section on allergy-free baking and gluten-free options in recipes makes this title a fit for those with restricted diets. The lack of nutritional information and calorie counts stands out, but full-color photos and a clean design make this a well-packaged book. (Feb.)