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Whether you eat them fresh out of the oven, drowned in warm chocolate or frozen and crispy, this Thin Mint recipe is a must this holiday and super easy to make. Here’s how to make them:
1 1/2 cups Bob’s Red Mill All Purpose Flour
1 1/3 cup vegan sugar
1/2 cup unsweetened cocoa powder
1/4 cup arrowroot
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt

1 cup meldet unscented coconut oil
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract

1 cup Enjoy Life Chocolate Chips
2 tablespoons mint extract

Preheat oven to 325 °F. Line 2 baking sheets with parchement paper and set aside.

In a medium bowl combine the flour, Florida crystals, cocoa powder, arrowroot, baking soda, xanthan gum and salt and whisk together. Add the coconut oil, applesauce, and vanilla and continue mix with a rubber whisk until a thick dough forms. Drop the dough by the teaspoonful onto the prepared cookie sheets. about 1 1/2 inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the cookie sheets and bake for 7 minutes more. Let cool for 15 minutes.

Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place over medium heat. Cook, stirring, until the chips are just melted. Do not overcook. Remove from the heat. Dunk the top of each cookie into the melted chocolate and place on in a single layer on a platter. Let the chocolate set before serving.

Whether you eat them fresh out of the oven, drowned in warm chocolate or frozen and crispy, this Thin Mint recipe is a must this holiday and super easy to make. Here’s how to make them:
1 1/2 cups Bob’s Red Mill All Purpose Flour
1 1/3 cup vegan sugar
1/2 cup unsweetened cocoa powder
1/4 cup arrowroot
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt

1 cup meldet unscented coconut oil
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract

1 cup Enjoy Life Chocolate Chips
2 tablespoons mint extract

Preheat oven to 325 °F. Line 2 baking sheets with parchement paper and set aside.

In a medium bowl combine the flour, Florida crystals, cocoa powder, arrowroot, baking soda, xanthan gum and salt and whisk together. Add the coconut oil, applesauce, and vanilla and continue mix with a rubber whisk until a thick dough forms. Drop the dough by the teaspoonful onto the prepared cookie sheets. about 1 1/2 inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the cookie sheets and bake for 7 minutes more. Let cool for 15 minutes.

Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place over medium heat. Cook, stirring, until the chips are just melted. Do not overcook. Remove from the heat. Dunk the top of each cookie into the melted chocolate and place on in a single layer on a platter. Let the chocolate set before serving.



Mother’s Day Pancake Recipe!

I love my mother for more reasons than I can count but I’m especially grateful to her for bringing me into the world to be a part of my huge, crazy, talented and lovely family (I have 11 brothers and sisters!). Mom taught me how to cook and bake from a very young age and has begun a tradition she calls BabyCakes Saturdays in which she makes a big pancake breakfast from the recipe in BabyCakes Covers the Classics with an open invite to all my brothers and sister, nieces and nephews to come by and enjoy. BabyCakes Saturdays have become quite the thing in my family and if you don’t come early, you might not get a seat.

My brother Frank shot this video of my mother teaching the BabyCakes pancake recipe and she offers some helpful tips to making them the perfect consistency. I think this recipe is perfect for sharing in honor of Mother’s Day this Sunday!

Makes 12 to 14 


2 CUPS BOB’S RED MILL GLUTEN-FREE ALL-PURPOSE FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS BAKING POWDER
1 TEASPOON CINNAMON
1 TEASPOON SALT
1/2 TEASPOON XANTHAN GUM


2/3 CUP AGAVE NECTAR
2/3 CUP RICE MILK
2/3 CUP UNSWEETENED APPLESAUCE
1/2 CUP MELTED COCONUT OIL PLUS MORE FOR THE PAN
2 TABLESPOONS VANILLA EXTRACT


Combine the flour, baking soda, baking powder, cinnamon, salt and xanthan gum in a medium bowl and whisk until combined. Add the agave nectar, rice milk, applesauce, melted coconut oil (or canola oil) and vanilla extract and stir with a rubber whisk until the batter is smooth. Place a large non-stick skillet or pancake griddle over medium heat. Add 1 teaspoon coconut oil to the pan and tilt back and forth to coat. Working in batches, pour 1/4 cup portions of the batter into the pan. Cook for 3 minutes, or until most of the surface is dimpled with tiny holes, and flip. Cook on the other side for 2 minutes more, or until the center bounces back when touched and the pancake is golden brown. Remove from the pan to a warm plate. Repeat with remaining batter and serve.

Tomorrow is Saint Patrick’s Day and like a good Irish-American I’m sharing with you my Irish Soda Bread Recipe. I adapted it from the cookbook to be made with spelt flour which is a bit easier to manage. Here’s the excerpt courtesy of BabyCakes Covers the Classics:

My brothers and sisters cringed when I told them I was including Irish Soda Bread in my second cookbook, BabyCakes Covers the Classics. I can’t really blame them. Grandma McKenna used to force it on us when we’d pop by her house after church on Sundays, as if it were punishment for interrupting her unending cleaning spree. My brother Bill pointed out that Grandma would ask him if he wanted some candy, he said yes and she’d sit him down with a thick cut of Irish Soda bread or, worse, rice pudding. Brother Frank noted that her mantra was “Put some butter on it!” most likely cause it was dry as stone as she’d wash it down with an “ignorant” cup of tea my mother made her.  I’ve taken the chalkiness out of the recipe so it’s nice and moist. Perfect with a proper cup of dignified tea.


2 1/4 CUP SPELT FLOUR
2 TEASPOONS BAKING POWDER
1/4 TEASPOON BAKING SODA
3/4 TEASPOON SALT
1/2 CUP RAISINS
1/4 CUP CURRANTS 
3 TABLESPOONS CARAWAY SEEDS

1/3 CUP RICE MILK
1 TABLE APPLE CIDER VINEGAR
1/4 CUP MELTED COCONUT OIL
2 TABLESPOONS AGAVE NECTAR
2 TABLESPOONS VANILLA


Preheat oven to 350 degrees. Line one cookie sheet with parchment paper and set aside.

In a small bowl, pour in rice milk and apple cider vinegar and set aside. 
In a medium bowl, measure in flour, baking powder, baking soda, salt, raisins, currants, caraway seeds and mix with a rubber spatula. Pour in oil, agave nectar, vanilla, and rice milk mixture and continue mixing until a sticky dough forms. Place in refrigerator for 30 minutes to chill. Sprinkle flour onto a cookie sheet. Form the dough into a ball, then sprinkle more flour on top. Slice an x mark across the dough. Place in oven for 20 minutes, rotate, then continue baking for another 20 minutes or until a toothpick inserted in the center comes out clean.

Tomorrow is Saint Patrick’s Day and like a good Irish-American I’m sharing with you my Irish Soda Bread Recipe. I adapted it from the cookbook to be made with spelt flour which is a bit easier to manage. Here’s the excerpt courtesy of BabyCakes Covers the Classics:

My brothers and sisters cringed when I told them I was including Irish Soda Bread in my second cookbook, BabyCakes Covers the Classics. I can’t really blame them. Grandma McKenna used to force it on us when we’d pop by her house after church on Sundays, as if it were punishment for interrupting her unending cleaning spree. My brother Bill pointed out that Grandma would ask him if he wanted some candy, he said yes and she’d sit him down with a thick cut of Irish Soda bread or, worse, rice pudding. Brother Frank noted that her mantra was “Put some butter on it!” most likely cause it was dry as stone as she’d wash it down with an “ignorant” cup of tea my mother made her. I’ve taken the chalkiness out of the recipe so it’s nice and moist. Perfect with a proper cup of dignified tea.


2 1/4 CUP SPELT FLOUR
2 TEASPOONS BAKING POWDER
1/4 TEASPOON BAKING SODA
3/4 TEASPOON SALT
1/2 CUP RAISINS
1/4 CUP CURRANTS
3 TABLESPOONS CARAWAY SEEDS

1/3 CUP RICE MILK
1 TABLE APPLE CIDER VINEGAR
1/4 CUP MELTED COCONUT OIL
2 TABLESPOONS AGAVE NECTAR
2 TABLESPOONS VANILLA


Preheat oven to 350 degrees. Line one cookie sheet with parchment paper and set aside.

In a small bowl, pour in rice milk and apple cider vinegar and set aside.
In a medium bowl, measure in flour, baking powder, baking soda, salt, raisins, currants, caraway seeds and mix with a rubber spatula. Pour in oil, agave nectar, vanilla, and rice milk mixture and continue mixing until a sticky dough forms. Place in refrigerator for 30 minutes to chill. Sprinkle flour onto a cookie sheet. Form the dough into a ball, then sprinkle more flour on top. Slice an x mark across the dough. Place in oven for 20 minutes, rotate, then continue baking for another 20 minutes or until a toothpick inserted in the center comes out clean.

In honor of Purim, I’m celebrating by sharing with you my recipe for gluten-free, vegan Hamentaschen courtesty of our second cookbook, BabyCakes Covers the Classics. Making gluten-free pastry dough can be intimidating but this recipe is as un-fussy as it gets. Enjoy!!





For the dough:

1 1/4 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
1/2 cup brown rice flour, plus 1/2 cup for dusting
1/4 cup arrowroot
1 teaspoon salt
1 tablespoon baking powder
1 3/4 teaspoon xanthan gum
2 tablespoons melted coconut oil
1/2 cup agave nectar
3 tablespoons vanilla extract
1/2 cup cold water

Filling:
Blackberry, Strawberry or Raspberry Jam


In a medium mixing bowl whisk flour, baking powder, salt and xanthan gum. Pour in oil, agave nectar and vanilla extract and stir with a rubber spatula until a very thick dry dough forms. Slowly add in cold water until dough is thick and slightly sticky. Place dough in refrigerator for 45 minutest. Remove dough and dust baking surface with rice flour. Place dough in center and roll around until all sides are coated. Using a rolling pin, roll dough out until it is in a round shape and roughly 1/4 inch thick. Cut pastry into rounds. Fill each round with 1/4-1/2 teaspoon of jam filling. Form into triangles and place on baking sheet. Continue until all dough is portioned out. Place in oven and bake for 15 minutes, rotate, then continue baking for an additional 7 minutes or until edges are browned. Remove from oven and let cool for 10 minutes.

In honor of Purim, I’m celebrating by sharing with you my recipe for gluten-free, vegan Hamentaschen courtesty of our second cookbook, BabyCakes Covers the Classics. Making gluten-free pastry dough can be intimidating but this recipe is as un-fussy as it gets. Enjoy!!

For the dough:

1 1/4 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
1/2 cup brown rice flour, plus 1/2 cup for dusting
1/4 cup arrowroot
1 teaspoon salt
1 tablespoon baking powder
1 3/4 teaspoon xanthan gum
2 tablespoons melted coconut oil
1/2 cup agave nectar
3 tablespoons vanilla extract
1/2 cup cold water

Filling:
Blackberry, Strawberry or Raspberry Jam


In a medium mixing bowl whisk flour, baking powder, salt and xanthan gum. Pour in oil, agave nectar and vanilla extract and stir with a rubber spatula until a very thick dry dough forms. Slowly add in cold water until dough is thick and slightly sticky. Place dough in refrigerator for 45 minutest. Remove dough and dust baking surface with rice flour. Place dough in center and roll around until all sides are coated. Using a rolling pin, roll dough out until it is in a round shape and roughly 1/4 inch thick. Cut pastry into rounds. Fill each round with 1/4-1/2 teaspoon of jam filling. Form into triangles and place on baking sheet. Continue until all dough is portioned out. Place in oven and bake for 15 minutes, rotate, then continue baking for an additional 7 minutes or until edges are browned. Remove from oven and let cool for 10 minutes.

BabyCakes on NPR’s Marketplace!

I don’t think my 20 year old self would believe it if I told her I’d someday be asked to be a guest on NPR’s Marketplace with Kai Ryssdal. Well, the day came and not only did Kai interview me about the business of running a cake shop, he also came down to the Downtown LA BabyCakes to learn to make donuts with me which you can watch here. Oh, and they wired me with a really cool Madonna microphone which made me feel larger than life despite the baby bump. 

For the entire recipe, you can just click here for another video and bake along with me and David Lebovitz!

BabyCakes on NPR’s Marketplace!

I don’t think my 20 year old self would believe it if I told her I’d someday be asked to be a guest on NPR’s Marketplace with Kai Ryssdal. Well, the day came and not only did Kai interview me about the business of running a cake shop, he also came down to the Downtown LA BabyCakes to learn to make donuts with me which you can watch here. Oh, and they wired me with a really cool Madonna microphone which made me feel larger than life despite the baby bump.

For the entire recipe, you can just click here for another video and bake along with me and David Lebovitz!