babycakes.

Being the cookbook junkie that I am, I recently purchased a copy of Erin McKenna's Babycakes cookbook, based on recipes from her New York City bakery of the same name. Specializing in vegan, gluten-free, and almost entirely sugar-free goodies such as cookies, banana bread, and you know it, CUPCAKES, she has won countless 'best of' awards in New York, and has just opened a second location of the bakery in Los Angeles. Having food sensitivities to gluten, dairy and eggs, she has developed delicious alternative recipes to some of the world's favorite pastries.

Tonight I was feeling both ambitious and domestic, and thought I would try out a couple of the recipes. I made jalapeno cornbread, and due to a copious amount of overripe bananas and a serious craving for banana bread, I tried out one of those as well. I have to give it to Erin, she is a genius. The corn bread was single handedly the best thing I have ever tasted. And not just for vegan/gluten-free. I mean, in general. And the banana bread. Sorry mom, but it blows yours out of the water by about 300%. It has the perfect, soft consistency, and the perfect combination of bananas and cinnamon. Who needs a boyfriend? I am in love.

Next week, I am going to attempt the vanilla cupcakes, and if they are anything like the two recipes I tried today, somebody is going to have to come revive me from my food coma, because I just cannot get enough babycakes.