How do I love thee? Let me count the ways.
I love you at your Broome Street store, where I can stop in and get a lemon cupcake or a biscuit with jam anytime I’m feeling low. I love that I could get my fix after a meal at the V-Spot, and now you have an even more convenient outpost at Stogo. I love that I can now enjoy you at home, whenever I want, thanks to your new cookbook, Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes From New York’s Most Talked-About Bakery.
I was lazy, Babycakes, so I tested four fairly simple recipes from your new book. But as expected, you did not disappoint. First I made your Blueberry Muffins, they with the hint of lemon, and the omnivores in my office swooned. Next up were your savory Biscuits, and even though I did something wrong and they didn’t get flaky, they still tasted amazing. Your Brownies, which I baked to somewhere closer to the consistency of fudge, left everyone speechless, except for when they pleaded with me for the recipe. (This even though I substituted tapioca for the potato starch!) And then we washed it all down with your Agave Lemonade—sweet, liquid gold.
O Babycakes, I will never stop loving you! You give me no reason to. My one qualm is that your subtitle should read “(Mostly) Gluten-Free” or “Wheat-Free,” since so many of your recipes call for spelt. But no one’s perfect. And love means never having to say I’m sorry.
Until we meet again, my darling.