Babycakes NYC Cookbook and Recipe Review

Los Angeles Location

Last Christmas, Kyle bought me this cookbook from Babycakes NYC.  The pictures inside are gorgeous and the recipes are delightful, but my most exciting discovery is the proprietress of Babycakes NYC, Erin McKenna, bakes just like me.  The front cover reads "vegan, gluten-free, and (mostly) sugar-free recipes" and they also use primarily soy free, organic, and local ingredients.

I have been making my way through the cookbook since January, and although I still make changes **What did you expect?! :-)** I'm excited to finally have a kindred author and baker to learn from.  One recipe called johnnyCakes, described as "part pancake, part Biscuit, and a New England breakfast staple", has become a family favorite.  The only thing I switch up is how they look coming out of the oven.  Mine have a biscuit instead of pancake shape, giving them a little extra moisture and fluff in our dry high desert climate.  We've enjoyed them plain or spread with apple butter or marionberry jam.  This johnnyCakes recipe is night-shade free, but many of the other recipes in the cookbook use potato starch, which is not.  Corn starch can be substituted in this case.

My husband and best friend are not vegan, so for breakfast this morning, their plates were filled with organic turkey breakfast links and free range eggs.  For myself I made a side dish of grilled tempeh, caramelized onions, mushrooms, and Daiya mozzarella cheese. 

I also found a video that BabycakesNYC released for their cookbook.  It's super girly, fun, and filmed at their NYC location.

BabyCakes, the Book of Recipes: It's Here! from BabyCakes NYC on Vimeo.