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Babycakes featured in Food & Wine

Erin McKenna

Erin McKenna

The latest issue of Food & Wine (September 2006) features an article on Babycakes. Titled “Vegan Sweets That Pass the Taste Test”, the short piece profiles the cute-as-a-button baker Erin McKenna and gives (what I assume are clueless and non-veg) readers the lowdown on what’s in her pantry and a few of her secrets to healthy living. A highlight of the article is the unveiling of McKenna’s recipes for three treats, including the insanely delicious Brownie Bites.


  1. Comment by

    Laura Leslie

    on #

    I have still not been to Babycakes. (Why does it have to be located so far out of the way?) One of these days I’m going to take a trip there, though.

    In the meantime, that brownie recipe looks great. :)

  2. Comment by

    frank language

    on #

    I guess it’s a matter of perspective; for me, it’s maybe a mile away and I have two bus routes that will take me right there, day or night. Now if we can just get them to open on Mondays again.

  3. Comment by

    Laura Leslie

    on #

    I ended up making the brownie recipe this weekend, and it is, indeed, delicious.

    I had to make a bunch of substitutions because I didn’t have every ingredient, but it still worked great. I used:

    * Unbleached wheat flour instead of gluten-free flour
    * No xantham gum
    * Olive oil instead of canola
    * Sugar in the Raw instead of white sugar
    * Large vegan chocolate chips instead of mini
    * And I baked it in regular muffin tins instead of mini

    And despite my freaky fucking-up of the ingredients, the brownies were delicious–very moist and chocolatey. Olivia can attest to this; I brought them to her dinner party on Saturday and they were quickly devoured.

    The one suggestion I have: make a double batch. There wasn’t nearly enough to go around; we had to chop them in half to make sure everyone at the party got at least one.