I am VERY excited about a cookbook I picked up from the library the other day. I actually wasn't on hold for Babycakes Covers the Classics very long because I jumped on it as soon as I heard it was being published.
Babycakes' reputation definitely preceded it. My friend gushed about it years ago, even though she had never been there, so I became excited, especially after I saw the first cookbook. I had a chance, finally, to visit the brand-new LA location last summer.
The treats were delicious (you can see how good they look below) and the girls working in the store were friendly, helpful, and delightful. My only complaint was the downtown LA location; I was concerned entering the store at 8 p.m. at night alone, but during the day I'm sure I would have felt much safer.
Enter: the newest cookbook. I regularly read the Babycakes' blog, so I was aware of the release of the new book and waited with bated breath. Finally, I was able to put it on hold at my local library.
When I picked it up the other day, I was awed by the gorgeous pictures. I'm completely in favor of pictures in cookbooks. I have a very active imagination, but for some reason, when it comes to food, my sense of sight is so inextricably linked with my tastebuds that I will often forgo a recipe if there is no accompanying visual beside it.
I immediately tried the Chips Ahoy! recipe on page 51 (basic, thin chocolate chip cookies). I'm sad to say that I also immediately failed. However, I have learned the trick with baking gluten-free is that the combination of flours and ingredients really does matter, and I apparently had added an incorrect item to the mix.
**Quick aside: my coworkers actually seemed to enjoy these cookies. Maybe I am incredibly hard on myself, or maybe they have really low standards, but either way, I'm pleased that the cookies were already half gone Monday when I left for home, and I even received a compliment from a coworker who doesn't usually like dessert-type foods!
Round two: Sugar Cookies on page 56. These were also a fail. HOWEVER, I had a lot of leftover dough by this point, from both rounds of cookies. I mixed it all together, added peanut butter and almond butter, and a little ground oats, baked the concoction at 350' for about 25 minutes, and voila! A really delicious (although kind of ugly) chocolate-chip-peanut-and-almond-butter-cookie-slash-muffin-bread-thingie was born. And it's good.
So I guess the moral of this story is this: get the cookbook because it's pretty and vegan and gluten-free, but know that, in order to have success, you should pay very close attention to the ingredients listed in the instructions. Or just go to LA or NYC or Disney World and eat some already-prepared treats instead.