Returning Cupcake Wars champions Sticky Fingers Sweets & Eats are hosting a cupcake-filled viewing party on December 15th at Bourbon. Via Sticky Fingers on Facebook. Get more information and sign up for their newsletter at stickyfingersbakery.com.
From Girl Meets Food: "Sticky Fingers Sweets & Eats won Food Network’s Cupcake Wars in March 2011. This Sunday, January 15, 2012 from 7-10 pm, the vegan baking duo from Columbia Heights will defend their title in Cupcake Wars All-Stars. Watch the episode with founder Doron Petersan and head baker Jenny Webb to find out if they’ll win this war or eat and retreat in defeat." At Bourbon Adams Morgan, 232 18th Street NW, Washington, DC.
peanut butter and jelly cupcakes
not sure what the one on the left is, possibly stout, but on the right are margarita cupcakes
In other Sticky Fingers news...Doron Petersan's cookbook Sticky Fingers' Sweets will be out next month. (If the publisher is reading this, we'd love to get a review copy - email us at cupcakestakethecake at gmail.com)
STICKY FINGERS’ SWEETS! 100 Super-Secret Vegan Recipes (February 16, 2012, $27.50, Avery) reveals the recipes, techniques and even a little bit of science behind Doron Petersan’s acclaimed bakery’s most popular desserts and breakfast items. She is on a mission to dispel the myths that anything without butter or eggs can’t taste good, and that your palette will suffer for trying to make the world, your body, and your kitchen a better place.
“It’s a fact that I refuse to sell anything I won’t eat myself. I love food. And I’m vegan. That is how I approach every recipe. Taste and flavor are always the priority, with a dose of simplicity thrown in for good measure.” Armed with this philosophy, STICKY FINGERS’ SWEETS offers a range of recipes including cakes (plus helpful details on decorating, frosting, borders and crunch), cupcakes (Doron’s vegan cupcake was declared the winner of a recent Food Network Cupcake Wars), cookies, brownies, whoopee pies, fruit pies, cheesecakes, muffins, breads, scones and more. There’s even a chapter entitled “We’ve Got Seoul” which showcases recipes from Sticky Fingers Korean franchises. Also featured throughout the book are “Love Bites” – sidebars that highlight specific ingredients, including their importance and role in a recipe and/or nutritional benefits. Doron considers them her “little nutrition related terms of endearment.”
STICKY FINGERS’ SWEETS is filled with recipes for every occasion. Here you’ll find recipes such as Chocolate Love Cake, New York Cheesecake Cupcake, George Carmelin Cupcake (chocolate spice cake with vanilla frosting), Tiramisu, Cowvin Cookies (the most popular item at the bakery), Little Devils (inspired by classic Devil Dogs), Hazelnut Biscotti, Banana Chimp Bread (sure to win over the cheekiest of monkeys), Peppermint Brownies, Peanut Butter and Banana Whoopie Pie, Strawberry Rhubarb Pie with Crumb Topping, Mocha Chocolate Cheesecake, and Seoul Sticky Bread, among dozens of others.
In addition to providing the recipes for these mouthwatering items, Doron also explains some of the science behind her fail-proof vegan baking. Much of her success comes from simple but important techniques such as mixing (which gets more or less air into a batter), steam (which is responsible for lift, moisture and fluff), temperature, and chemical leavening agents (good old baking powder and baking soda). Together, these elements form the all-important structure and texture of all successful baked treats.
Filled with 100 mouthwatering dessert and breakfast recipes, ingredient notes, thoughts on equipment, sources for hard to find ingredients and a 16-photo color insert, STICKY FINGERS’ SWEETS is an ideal cookbook for anyone who loves to bake and eat delicious treats.
From Girl Meets Food: "Sticky Fingers Sweets & Eats won Food Network’s Cupcake Wars in March 2011. This Sunday, January 15, 2012 from 7-10 pm, the vegan baking duo from Columbia Heights will defend their title in Cupcake Wars All-Stars. Watch the episode with founder Doron Petersan and head baker Jenny Webb to find out if they’ll win this war or eat and retreat in defeat." At Bourbon Adams Morgan, 232 18th Street NW, Washington, DC.
peanut butter and jelly cupcakes
not sure what the one on the left is, possibly stout, but on the right are margarita cupcakes
In other Sticky Fingers news...Doron Petersan's cookbook Sticky Fingers' Sweets will be out next month. (If the publisher is reading this, we'd love to get a review copy - email us at cupcakestakethecake at gmail.com)
STICKY FINGERS’ SWEETS! 100 Super-Secret Vegan Recipes (February 16, 2012, $27.50, Avery) reveals the recipes, techniques and even a little bit of science behind Doron Petersan’s acclaimed bakery’s most popular desserts and breakfast items. She is on a mission to dispel the myths that anything without butter or eggs can’t taste good, and that your palette will suffer for trying to make the world, your body, and your kitchen a better place.
“It’s a fact that I refuse to sell anything I won’t eat myself. I love food. And I’m vegan. That is how I approach every recipe. Taste and flavor are always the priority, with a dose of simplicity thrown in for good measure.” Armed with this philosophy, STICKY FINGERS’ SWEETS offers a range of recipes including cakes (plus helpful details on decorating, frosting, borders and crunch), cupcakes (Doron’s vegan cupcake was declared the winner of a recent Food Network Cupcake Wars), cookies, brownies, whoopee pies, fruit pies, cheesecakes, muffins, breads, scones and more. There’s even a chapter entitled “We’ve Got Seoul” which showcases recipes from Sticky Fingers Korean franchises. Also featured throughout the book are “Love Bites” – sidebars that highlight specific ingredients, including their importance and role in a recipe and/or nutritional benefits. Doron considers them her “little nutrition related terms of endearment.”
STICKY FINGERS’ SWEETS is filled with recipes for every occasion. Here you’ll find recipes such as Chocolate Love Cake, New York Cheesecake Cupcake, George Carmelin Cupcake (chocolate spice cake with vanilla frosting), Tiramisu, Cowvin Cookies (the most popular item at the bakery), Little Devils (inspired by classic Devil Dogs), Hazelnut Biscotti, Banana Chimp Bread (sure to win over the cheekiest of monkeys), Peppermint Brownies, Peanut Butter and Banana Whoopie Pie, Strawberry Rhubarb Pie with Crumb Topping, Mocha Chocolate Cheesecake, and Seoul Sticky Bread, among dozens of others.
In addition to providing the recipes for these mouthwatering items, Doron also explains some of the science behind her fail-proof vegan baking. Much of her success comes from simple but important techniques such as mixing (which gets more or less air into a batter), steam (which is responsible for lift, moisture and fluff), temperature, and chemical leavening agents (good old baking powder and baking soda). Together, these elements form the all-important structure and texture of all successful baked treats.
Filled with 100 mouthwatering dessert and breakfast recipes, ingredient notes, thoughts on equipment, sources for hard to find ingredients and a 16-photo color insert, STICKY FINGERS’ SWEETS is an ideal cookbook for anyone who loves to bake and eat delicious treats.
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