Several tasters said these cookies reminded them of animal crackers or plain arrowroot cookies. The dough is quite versatile and can be used to make several types of cookies; my favorite variations follow the recipe. Vanilla Wafer Cookies Yield: 2 1/2 dozen (2-inch) cookies 3/4 cup organic unbleached white flour 1/4 cup arrowroot […]
Dairy-Free Dessert Recipes by Pastry chef, culinary educator, and cookbook author, Fran Costigan. She is internationally renowned as the authority on vegan desserts. Her scrumptious creations lack nothing—except dairy, eggs, white sugar, and cholesterol. Now everyone with a real sweet tooth, including those who are lactose intolerant, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, truly can have their cake… and eat it.
I am known to my friends and family as the odd one who says, “bring it on” of the summer heat in the city but I love summer and don’t mind the heat and humidity! I drink lots of water, not iced, and eat lots of watermelon– chunked or sliced and preferably with a healthy squeeze of […]
Detailed notes for this recipe are in the June Newsletter. Use 4 ovenproof baking dishes, aka ramekins, with a 1-cup capacity, at least 2 inches deep, 3 -inches wide, or adjust filling and topping amounts for other size baking dishes. My preference is always to use organic ingredients and fairtrade sweeteners, but use whatever you like. […]
I was wearing my winter coat, hat, boots and gloves on Tuesday, April 30th in N.Y.C when I took sweet Chloe for her walks. If you follow me on Facebook: Fran Costigan Vegan Pastry Chef, Twitter, Instagram, or Pinterest @goodcakesfran, you’ve met Chloe, the shitzu mix who lives full-time with my daughter and her family […]