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Food & Drink

Vegan Baking Recipes From The Skinny Bitch

September 25, 2013 6:00 AM

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Photo Credit: Thinkstock

Photo Credit: Thinkstock

Photo Credit: Simon & Schuster

Photo Credit: Simon & Schuster

Kim Barnouin lives in California with her husband and son. Kim co-authored the New York Times bestselling Skinny Bitch series, which included hit titles including Skinny Bitch, Skinny Bitch in the Kitch, Skinny Bitchin, Skinny Bitch Bun in the Oven, Skinny Bastard, and Skinny Bitch Bakery. Her debut novel, Skinny Bitch in Love is available from Gallery Books, a division of sister company Simon & Schuster. You can read more about her novel at www.skinny-bitch.com.

Skinny Bitch in Love is not only my newest endeavor into the world of fiction, it ties into my love of cooking and baking. I love how the main character, Clementine Cooper, is a foodie just like me. Her love of baking is contagious – she makes you want to get in the kitchen and bake some fantastic treats for you and your family. These vegan recipes are some of my family’s favorites, easy to make and delicious. Even Clementine Cooper wouldn’t be caught dead pawning off desserts that weren’t completely fabulous! So grab your copy of Skinny Bitch in Love, get yourself a little plate of cookies, curl up on the sofa and dive into Clementine’s world for a while.

Related: Vegan Recipes From The LA Writer Of Skinny Bitch

Photo Credit: Thinkstock

Photo Credit: Thinkstock

The Coopers’ Madeleines

Who thought Madeleines could be vegan? Well, Clementine Cooper’s family figured that one out. This recipe is easy as pie and so yummy, too.

Ingredients:

2 tablespoons cornstarch
6 tablespoons water
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup powdered sugar
3/4 cup flour
1/4 teaspoon baking powder
1/2 cup Earth Balance, melted and cooled

Directions:

Preheat oven to 350 degrees. Lightly grease the Madeleine cookie mold pan. In a large bowl, whisk together the cornstarch and water until smooth. Stir in the vanilla and almond extract, and the sugar. Stir in the flour and baking powder until well combined. Add the Earth Balance and mix until smooth. Drop about 2 tablespoons of batter into each mold. Bake for 10-12 minutes. Remove from oven and cool on a wire rack. When cooled, remove from molds and place on a plate shell side up.

Skinny Bitch Cooking School’s Orange Blossom Cookies

In the book, Clementine teaches her students at her vegan cooking school how to make great cookies. This is one of her signature cookies: light, flavorful and perfect with a cup of green tea.

Ingredients:

3/4 cup Earth Balance, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons orange blossom extract
2 cups flour
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees. In a large bowl, whisk together the Earth Balance and the sugar until light and fluffy. Stir in the extracts. In another bowl, mix together the flour, cornstarch, baking soda, baking powder and salt. Slowly add the flour mixture into the Earth Balance mixture and stir until combined. Place about tablespoon size balls of dough on a greased cookie sheet. Bake for 10-12 minutes. Remove from oven and place on a wire rack to cool.

The No Crap Cafe’s White Chocolate Chip Cookies

These cookies are a daily staple in Clementine’s No Crap Cafe. They are served warm with a cold glass of almond milk. For dessert after dinner, she serves these cookies up with vanilla coconut ice cream and a little hot fudge sauce.

Ingredients:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cornstarch
1 1/4 cup Earth Balance, room temperature
1 1/2 cups light brown sugar
1 teaspoon vanilla extract
1 package white chocolate chips

Directions:

Preheat oven to 350 degrees. In a large bowl, add the flour, baking soda, baking powder, salt, and cornstarch. In another bowl, whisk together the Earth Balance, brown sugar and vanilla extract until smooth. Slowly add in the flour mixture to the Earth Balance mixture, and stir until well combined. Stir in the chips. Place tablespoon size balls of dough on lightly greased cookie sheet. Bake for 10-12 minutes. Remove from oven and cool on a wire rack.

Photo Credit: Thinkstock

Photo Credit: Thinkstock

Skinny Bitch Bakes Brownies

This is one of Clementine’s best sellers for her dessert business, Skinny Bitch Bakes. The brownies are moist and delish! They are great as snacks, desserts, or all wrapped up for your kids’ teacher or your boss. Score some “brownie points” with these babies.

Ingredients:

5 oz. unsweetened chocolate
8 tablespoons Earth Balance
2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1/2 cup vegetable oil
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Place a heatproof bowl over a small pan of simmering water. Add in the unsweetened chocolate and the Earth Balance and stir until both are melted and well combined. Remove from pan and set aside. In another bowl, add together the flour, sugar, cocoa powder, baking powder and salt. In the bowl of melted chocolate whisk in the water, oil, and vanilla until smooth. Slowly add in the flour mixture and stir until well combined. Pour into lightly greased pan and bake for 25-30 minutes. Remove from oven and cool on wire rack. When cooled, cut brownies into squares.

The Silver Steer’s Vanilla Cake with Jam Filling 

Even a non-vegan restaurant needs some vegan options. In Skinny Bitch In Love, millionaire restaurateur Zack Jeffries hires Clementine to come up with some vegan options for his meaty menu. This cake is one of their bestsellers; even the carnivores can’t get enough of it.

Ingredients:

1 cup almond milk
1 tablespoon white vinegar
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup jam (any flavor)

Directions:

Preheat oven to 350 degrees. In a large bowl, whisk together the almond milk and the vinegar, it will curdle a little and this is normal. Whisk in the sugar until smooth. In another bowl add in the flour, baking soda, baking powder, and salt. Set aside. Add in the oil and extracts to the Earth Balance mixture and whisk until smooth. Slowly stir in the flour mixture until just combined. Pour into a lightly greased cake pan and bake for

25-30 minutes, or until a toothpick comes out clean when inserted into cake. Remove from oven and cool on a wire rack. Once the cake has cooled, slice the cake with a serrated knife from right side to left side, exactly in the middle. Place the jam on the bottom half of the cake and spread evenly. Replace the top half of the cake and frost if desired or eat as is.

Kim Barnouin lives in California with her husband and son. Kim co-authored the New York Times bestselling Skinny Bitch series, which included hit titles including Skinny Bitch, Skinny Bitch in the Kitch, Skinny Bitchin, Skinny Bitch Bun in the Oven, Skinny Bastard, and Skinny Bitch Bakery. Her debut novel, Skinny Bitch in Love is available from Gallery Books, a division of sister company Simon & Schuster. You can read more about her novel at www.skinny-bitch.com.

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