A Work of (Edible) Art: Monet's Water Lilies Cupcakes (Plus Cookbook Review and GIVEAWAY)

If you've seen my previous cute owl or creepy critter cupcake posts, both adapted from Hello, Cupcake!, you already know that I'm a huge fan of Karen Tack and Alan Richardson. Sure I love to make most treats from scratch, but I also love that their projects allow everyone from first-time bakers to professional decorators to create works of edible art from easy-to-find ingredients. I was delighted at the news that this unbeatable duo was coming out with another book and even more excited to accept a free advance copy of Cupcakes, Cookies, & Pie, Oh My! to review!

Although Cupcakes, Cookies, & Pie, Oh My! is Karen and Alan's 3rd book together, it stands apart from Hello, Cupcake! and What's New, Cupcake? as their first to include cookies, pie, and oh my other treats in addition to cupcakes. If there's one thing I've learned about their books, it's that it is never easy to pick just one project to make. Stiletto Shoe Cupcakes, Chocolate-dipped Tea Bag Cookies, Nacho Cheesecake, and Hen House Mini Pies all beckoned to me as I flipped through CC&P. But the opportunity to literally "make art edible" with Monet's Water Lilies Cupcakes turned out to be the one I couldn't resist. 

I realize I picked one of the more technically challenging recipes to test out, but I hope you'll agree the results are worth it and worth-y of a special occasion. One of my pet peeves is when dessert decorating books are stingy with photos, so I was glad to see that CC&P continues the pair's tradition of including photos of every recipe. Some particularly tricky steps even get their own photos. Even though I have some experience with baking and decorating, I still found the visual guidance extremely helpful when paired with the book's consistently clear and concise written directions.

Photograph © Alan Richardson

In short, I think that Cupcakes, Cookies, & Pie, Oh My! would make a great addition to any imaginative baker's bookshelf. Its projects are accessible for beginners but fun and unique enough to interest more experienced bakers. As with Karen and Alan's previous outings, CC&P contains ideas for specific holidays -- such as Father's Day, Thanksgiving, and Halloween -- as well as more versatile party ideas -- such as cake pops on plastic forks. There's really something for everyone, which is why I'm giving away a copy of Cupcakes, Cookies, & Pie, Oh My! by Karen Tack and Alan Richardson to one lucky reader! This giveaway is open to anyone with a US or Canadian shipping address. To enter, simply do as many of the following as you want and leave a separate comment for each thing you do! Please also make sure to leave a way for me to contact you if you win. The giveaway will close on April 12 at midnight, and the winner will be announced shortly thereafter. Good luck! This giveaway has ended -- thanks to all who entered!

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Cookbook Review: My Sweet Vegan

Self-Frosting Peanut Butter Chocolate Cupcakes

One of the greatest joys of entering the blogging world has been meeting so many talented, large-hearted bakers and cooks who share my passion for good food. One of these amazing individuals is Hannah Kaminsky, vegan baker extraordinaire and mastermind behind the lovely Bittersweet blog. Her credentials are beyond impressive: she'd won baking awards and written a cookbook by college! When her publisher offered me a free review copy of her book, My Sweet Vegan, I naturally jumped at the opportunity.

I was immediately impressed by the variety of offerings in this book. The recipes are divided into 5 sections: Sweet Starts (like Golden Glazed Donuts), Cookies and Bars (like "Cheese" Cake Thumbprint Cookies and Peanut Butter Bombs), Cakes and Cupcakes (like Bananas Foster Cake and Mocha Devastation Cake), Pies and Tarts (like Baklava Tart and Pink Lemonade Tartlets), and Miscellaneous Morsels and Desserts (like Green Tea Tiramisu and Hazelnut Ravioli). Plus each and every recipe comes with a color photograph and inviting introduction from Hannah.

Orange Hazelnut Biscotti

Ultimately I tested the Self-Frosting Peanut Butter Cupcakes, Orange Hazelnut Biscotti, and Green Tea Freezer Pops. All delicious, and even my non-foodie boyfriend raved about the cupcakes and biscotti. The self-frosting cupcakes, made by swirling the chocolate "frosting" into the batter before baking, were a tasty and much faster alternative to my usual. With a cake so moist and flavorful from the peanut butter, butter and eggs weren't missed at all. The popsicles were fast, easy, and refreshing. Featuring almond and green tea flavors paired to great effect. Finally, you can find my detailed review of the biscotti (with recipe) in this past post.

Green Tea Freezer Pops

It's true that recipes are the heart and soul of any cookbook. Yet sometimes it's the little thoughtful touches that win me over. In My Sweet Vegan, these were the Ingredient Guide and Food Allergy Index. While many ingredients in this book are probably already in your kitchen, a few are made especially for vegan cooking (like vegan cream cheese and soy yogurt). Luckily Hannah provides a lot of guidance for finding these. Unlike many cookbooks that just say an item is "available at specialty stores" (as if that's helpful?!), Hannah tells you not only the type of store but often the section where you're likely to find it. She also provides an index of the recipes that are gluten-free, soy-free, nut-free, etc. at the end of the book for those struggling with allergies.

Are you starting to get the impression that I like Hannah and her book 8p? I had so much fun reading and baking from it, I hope you'll give it a chance, too. If you've got holiday shopping left to do, My Sweet Vegan would make a lovely and affordable gift for any adventurous bakers or vegans in your life (yourself included ^_^).

Month of Vegan Cookies: Pignoli Almond Cookies (Ongoing Giveaway)

I'll be frank with you. This latest foray into the kitchen didn't go as well as I'd hoped. Call this an excuse if you will, but things went downhill after my mom lectured me at the outset. After 20-some years I should be immune to her nagging and unintentional insults, but she really struck a nerve last night. In short, she accused me of sabotaging the health of my coworkers by bringing them my sweets.

Many I know would've brushed this off and kept going on their merry. And perhaps I could've if I weren't in fact passionate about improving the eating habits of Americans. The thing is, my eventual goal is to become a dietitian. Mom's accusation dug deep because I'd secretly feared as much. And while I don't have all the answers yet, I have figured out at least 3 things I believe:

1. ...that indulgences can be part of a healthy diet. While I try to cut fat and sugar where I can do so without sacrificing taste, a small portion of something rich often more effectively satisfies a craving than a "lightened" ghost of the original.
   
2. ...that mindless overeating of low quality food is a source of many diet problems in the US. By exposing others to freshly-made, preservative-free treats made with high quality ingredients, I hope I'm helping to cultivate an attentiveness to and appreciation of real good food (I know, this may be a bit too optimistic ^_^).
   
3. ...that the joy of tasting something wonderful is best when shared. Food is so much more than calorie or antioxidant counts. It's an integral part of our cultures, our communities, our memories, ourselves.
   

What Mom doesn't realize when she bashes my baking is that she's cutting into a labor of love, into the pieces of myself that I put into everything I make. If you're reading this, you're probably passionate about food some way or another. I'd love to hear your take on these issues. If you need more incentive, leaving a comment (including your e-mail) will enter you to win one of 3 copies of the vegan cookie book I'm baking from. I'll pick the winners at random and let you know in my round-up/review post.

Thanks for hearing me out. Now let's finally talk cookies! Unfortunately the fight left me frazzled and apparently unable to follow instructions. The margarine got too warm, my cookies spread too much, and were slightly greasy (what they're supposed to look like). But please don't let this discourage you from trying the recipe. The flavor of these cookies is excellent. Benefiting from a classic combination of fragrant almond paste and sweet and buttery pine nuts (or pignoli) (another of the great sample goodies I received from Sam at Oh! Nuts). Even with my mistakes, these were a hit with my coworkers and my spirits were lifted from seeing their smiles.

FLAVOR: 5/5
TEXTURE: 3/5 (probably due to my error not the recipe)
EASE OF PREPARATION: 3.5/5
OVERALL: 3.5/5 (same as above)

Pignoli Almond Cookies [Printable Recipe]
Reproduced with permission from Vegan Cookies Invade Your Cookie Jar
via the authors' blog with my comments/changes in brackets
Makes 2 dozen cookies

XIAOLU'S NOTE: Be careful not to let the margarine get too warm (including not handling the dough too much!

7 ounces almond paste, sliced into 1 inch cubes (not marzipan)
A pinch of salt
1/2 teaspoon baking powder
2/3 cup sugar
1/2 cup nonhydrogenated margarine, softened [I used Earth Balance]
1/2 teaspoon almond extract
1 cup all purpose flour
1/2 cup pine nuts
2 to 3 tablespoons almond milk for dipping [I used soymilk]

Preheat oven to 325 degrees F. Line a medium sized baking sheet with parchment paper.

Pulse almond paste, salt, baking powder and 1/3 cup sugar in a food processor until mixture is crumbly, about 1 minute.

In a large bowl cream together margarine and remaining 1/3 cup sugar with an electric mixer until pale and fluffy, about 3 minutes. Add almond paste mixture and almond extract and beat until fluffy, about 2 minutes. Sift in flour and beat until a slightly crumbly yet soft dough forms. Dough should form a soft mass when pressed together.

Pour pine nuts into a shallow bowl and pour 2 Tablespoons of almond milk into a small saucer. For each cookie, roll 1 tablespoon of dough in palms to form into a ball, dip one end in almond milk and press moistened end into pine nuts. If necessary press pine nuts into surface of ball. Place dough balls, pine nut side up, on baking sheet at least 2 inches apart. Bake for 14 minutes until cookies have puffed and spread a little, and nuts are are just slightly toasted. Remove from oven and allow to cool on baking sheet for 5 minutes to firm up before carefully transferring to cooling rack. Store in a tightly covered container.

MORSELS: These cookies are super-soft right out of the oven, so be sure to allow them a full 5 minutes to firm up on the cookie sheet before transferring to racks to complete cooling.

PREVIOUSLY: Sweet Potato Blondies and Espresso Chip Oatmeal Cookies
NEXT UP IN THIS SERIES: Chocolate Chip Cookies

Month of Vegan Cookies: Espresso Chip Oatmeal Cookies (Continuing Giveaway)

Do you, like me, often need a swift kick in the behind to jump start the morning? Now come on, be honest… Well if you do tend to be more zombie than human at the start of the day, the double jolt of caffeine in these cookies should fix you right up. In contrast to my last coffee-flavored creation, these babies -- which contain a whopping 2 tablespoons of instant espresso powder -- make absolutely no effort at subtlety.

***A quick note for anyone tempted to substitute: the espresso powder called for is worth tracking down. The smoothness and intensity of flavor in these cookies is easily distinguishable from anything I’ve baked using instant coffee granules. For the same reason, though, I’d recommend the caffeine-sensitive among you to halve the espresso powder in this recipe.***

Stimulating discussions about stimulants aside (I see you cringing =p), these espresso chocolate oatmeal cookies are quite the treat. Crispy edges hug a center that’s slightly soft but still chewy from the oats. Two forms of chocolate and (as I might’ve mentioned) all that espresso powder give each bite a wonderfully rich, roasted flavor and aroma. And their bittersweet edge is reined in by both white and brown sugars.

FLAVOR: 4.5/5
TEXTURE: 4/5
EASE OF PREPARATION: 4.5/5
OVERALL: 4.5/5

Lastly, may I remind you that all this deliciousness is achieved without eggs or dairy? This is the second cookie I’ve tried from Vegan Cookies Invade Your Cookie Jar and my favorite yet! I’ve been loving the simple ingredients and prep (no mixer required) called for by the recipes so far and can’t wait to test 2 more for my Vegan Month of Cookies series. Just a friendly reminder that if you'd like to win one of 3 copies of this book, simply leave a comment (including your e-mail) on this or any other post in this series. I'll pick the winners at random and let you know in my review post.

Espresso Chip Oatmeal Cookies [Printable Recipe]
Reproduced with permission from Vegan Cookies Invade Your Cookie Jar with my comments/changes in brackets
Makes 2 dozen cookies

XIAOLU’S NOTES: I only had old-fashioned oats, not quick-cooking, so I went at 'em with my pastry blender and all was well! Also, my batter distribution wasn't "generous" enough in the first batch so the second batch was extra large (and thus extra delicious).

1/2 cup nondairy milk [I used soymilk]
1/2 cup canola oil
2 tablespoons ground flax seeds
1/3 cup brown sugar
1/2 cup sugar
1 teaspoon pure vanilla extract
2/3 cups all-purpose flour
1/8 teaspoon ground cinnamon
2 tablepoons instant espresso powder
1 tablespoon cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups quick-cooking oats
3/4 cup chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, mix together non-dairy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add quick-cooking oats and chocolate chips and stir until all ingredients are moistened.

Drop generous tablespoons of dough about 2 inches apart onto baking sheets [Please note this batter is very runny and I spread them out even more so they'd bake up flatter.]. Bake for 14 minutes [I needed to bake 2-3 minutes longer], until cookies are slightly puffed and the edges appear dry.

Let the cookies cool on baking sheets for 5 minutes [I let them sit for 10 minutes to ensure the bottoms were set.], then transfer them to wire racks to cool completely. Store in a loosely covered container.

MORSELS: Look for instant Italian espresso powder at gourmet markets in the coffee aisle or even in the baking aisles at fancy supermarkets. Instant espresso powder has a rich, concentrated flavor that’s magical in baked goods. If you can’t find it, it’s okay to substitute instant coffee granules; the flavor will just not be as intense.

PREVIOUSLY: Sweet Potato Blondies
NEXT UP IN THIS SERIES: Pignoli Almond Cookies

Month of Vegan Cookies: Sweet Potato Blondies (Plus Cookbook Giveaway)

You may not realize it yet, but a revolution is afoot. I've got 2 words for you: vegan cookies. Here's the deal. Isa Chandra Moskowitz and Terry Hope Romero, the same vegan mavens who gave us my favorite cupcake book, have just unleashed the cookie equivalent. I suspect they know that everything's cuter in pairs (smart ladies!). Vegan Cookies Invade Your Cookie Jar holds a gorgeous collection of egg and dairy-free recipes for everything from old favorites (like chocolate chip cookies, fudgy brownies, and NYC black & whites) to what're bound to become new classics (like Mexican hot chocolate snickerdoodles and Irish creme kisses). Even adaptations of some store-bought cookies, including Lazy Samoas and Nutter Betters, make an appearance.


By now, you can probably see why I've been salivating since this book arrived last week. In the meantime, I've come up with a plan of action and hope you'll follow along with me!

THE PLAN: I'll bake 4 cookies from Vegan Cookies in celebration of its release, post a review shortly thereafter, and also give away some free copies of it. If you'd like to win one of 3 copies of this book, simply leave a comment including a way to contact you on any post in this series, including this one. I'll pick the winners randomly and announce them together with my review.


Just in the last week it seems, the leaves in my neighborhood have all turned brilliant hues. Inspired by the season, I chose these Spiced Sweet Potato Blondies as my first. Isa and Terry recommend trying the recipe without chocolate "for really gorgeous sweet potato flavor" and they were right. These bars struck a beautiful balance between the autumnal spices and earthy sweet potato. Probably due to my pan choice (my fault, not the recipe's), the blondies were a bit more gooey than I like. All-in-all still an excellent, unique, and indulgent fall treat. They'll definitely be made again with adjustments for texture.

FLAVOR: 4.5/5
TEXTURE: 3/5
EASE OF PREPARATION: 4.5/5
OVERALL: 4/5

Spiced Sweet Potato Blondies [Printable Recipe]
Reproduced with permission (Isa rocks!) from Vegan Cookies Invade Your Cookie Jar
with my comments/changes in brackets
Makes 1 8 x 8-inch pan or 12 to 16 blondies, depending on how you cut them

XIAOLU'S NOTES: I used Pyrex glass because that's all I had and so should probably have baked these slightly longer. Also, I stuck with aluminum foil (Pun intended? Yea I'm a dork.) to stay faithful to the recipe, but next time I think I'll really stay with my MO and use parchment since the bars clung to the foil a little.

3/4 cup cooked, well-mashed, orange-colored sweet potato (less than 1 lb raw)
1/2 cup canola oil
2/3 cup sugar [I think you could even reduce this slightly with no detriment to taste]
1/2 cup dark brown sugar
1/4 cup nondairy milk [I used soymilk]
2 teaspoons vanilla
1 1/4 cups unbleached [all-purpose] flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup toasted chopped pecans or walnuts [I used pecans]
1/2 cup chocolate chips (optional)

Line an 8 x 8-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray the bottom of the covered pan with a little nonstick cooking spray. Preheat oven to 350 degrees F.

In a large bowl, mix together the sweet potato, oil, sugar, brown sugar, nondairy milk, and vanilla until smooth. A few tiny chunks of sweet potato are okay.

Sift in the flour, baking powder, salt, cinnamon, ginger and allspice. Mix just enough to moisten, then fold in the nuts and chocolate chips, if using. Do not overmix.

Pour mixture into the prepared pan and smooth the top with a rubber spatula [metal works too]. Bake for 28 to 32 minutes, checking the bars at 28 minutes by poking a toothpick into the center of the cake. Bars are done if a toothpick comes out mostly clean; a few moist crumbles here and there are okay. Take care not to overbake. Allow the blondies to cool at least 30 minutes for the texture and flavor to fully develop, then slice into 12 bars. Store in a covered container.

MORSELS: A regular old fork is probably the best sweet potato mashing device ever made. Just mash away until it's as creamy as you can get it.

NEXT UP IN THIS SERIES: Espresso Chip Oatmeal Cookies