Coscarelli - Chloes Vegan Desserts: More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes--and More!

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To my mom,

the greatest baker,

who taught me that any dinner mishap

could be saved by a brilliant dessert.

Dessert has always made my world go round. When I was in fourth grade, my teacher gave the class an assignment to write about our favorite sandwiches. While all the other kids wrote about ham, cheese, and PB&J, I wrote about ooey-gooey smores. In fact, it never even occurred to me to think savory, but I ended up getting an A+ for creativity!

If youve got a sweet tooth, you will agree that the only point of birthdays is birthday cake and that no meal is ever complete without dessert. Im almost always covered in flour and my guilty pleasure is eating pure melted dark chocolate with a spoon. Sound familiar? Read on.

SWEET MISTAKES

Almost everyone has a baking-gone-wild story in their past. One of my first cookie-baking experiences as a child was a complete disaster, and Im talking far worse than a burnt batch of cookies. A lock of my hair got caught in my electric stand mixer and pulled my head an inch away from the high-speed whisk. My brother Andy, the hero, pulled the plug just in time. Phew! I dont know what was more traumatic: the actual experience or walking around with a hideous melon-sized knot in my hair for the next month. The point is, if I could overcome this ultimate baking horror story and still face a stand mixer, anyone can! So, for those of you who think you cant bake, let go of forgetting-to-add-the-sugar or smoke-alarm-in-the-kitchen memories. Today you can unleash your inner pastry chef! Dont let the old adage that baking is an exact science scare you. Sure, you have to measure, but theres more leeway than you might think.

MY SECRET TO PERFECTION

Many years ago, my mom and I underbaked a batch of vegan brownies we were making for a party. They were still delicious, but way too soft in the center. My mom, being the brilliant hostess that she is, suggested we call them Chocolate Souffl Squares instead. Our guests devoured them and to this day, have been begging us for our secret Chocolate Souffl Square recipe. I guess the secret is out! Bottom line: If something goes wrong in the kitchen, simply change the name of the dessert. Did the pumpkin pie not set up properly? Call it pumpkin pudding pie. Did you leave the peanut butter cookies in the oven a bit too long? Call them peanut butter crisps . Get the hang of it? Have confidence in everything you serve, even if it wasnt what you were planning. Now, thats perfection.

YOU MEAN THIS IS VEGAN?

Vegan desserts are made without any animal products, so they are completely free of dairy and eggs. It may sound restrictive to cut out milk, cream, butter, and eggs from your ingredient list but, using a few simple substitutions, you wont taste the difference. Vegan desserts are perfect for children with allergies or anyone looking to eliminate cholesterol and saturated animal fat from their diet. Vegan baking is also a great way to practice kindness to animals, the planet, and yourself. If you want to satisfy your sweet tooth without busting your belt, look no further than my vegan . Vegan desserts are naturally lighter and less fattening than traditional baked goods, so you can have your cake and eat it, too!

READY, SET, BAKE

Bakers, start your ovens! Lets make some sweets. All of my recipes have been taste-tested and approved by vegans and butter lovers alike, so bake for anyone and everyone you know. Try this: Bake a batch of cupcakes for a co-worker, neighbor, or yoga teacher for no reason at all and watch how it brightens their day. I guarantee it will boost their mood and yours, too! Have fun and be sure to visit my online community at ChefChloe.com to let me know how everything tastes. Wishing you sweet success!

Live, Dream & Eat Dessert,

It doesnt matter how big or small your kitchen is, if you set up your pantry with these simple vegan essentials, you can bake just about anything. I always like to keep a stocked pantry, so that I can whip up something sweet the minute a craving hits!

FATS AND OILS

Canola Oil

Canola oil is my go-to baking oil. It is low in saturated fat, yet high in healthful omega-3 fatty acids. It is very mild tasting and has a high smoke point. All these qualities make it an excellent choice for baking and frying at high temperatures. Other mild tasting oils include vegetable, safflower, and grape-seed oil, all of which can be used in place of canola oil.

Coconut Oil

Coconut oil, which is pressed from copra (dried coconut meat) is one of the few saturated fats that does not come from an animal and is actually very healthful. It is high in lauric acid, which has many antiviral, antibacterial, and antioxidant properties that fight illnesses such as heart disease, diabetes, cancer, and HIV. It is also cholesterol and trans-fat free. It will keep on your pantry shelf for up to two years.

Coconut oil is solid at room temperature, which makes it great for baking. Unrefined coconut oil has a coconut flavor, while refined coconut oil does not. Feel free to substitute refined coconut oil for vegan margarine or vegetable shortening in equal proportions in my recipes. It works especially well as a substitute in frostings and pastry crusts.

Vegan Margarine

Vegan margarine is a terrific substitute for butter in vegan cooking and baking. My favorite brand of vegan margarine is Earth Balance, and it can be purchased in sticks or in a tub. Its made from a blend of oils and comes in soy-free varieties. It is all natural, non-hydrogenated, and trans-fat free. You can buy it at your local grocery store or natural foods market.

Non-hydrogenated Vegetable Shortening

Shortening is a solidified blend of oils that is great for making creamy frostings and flaky piecrusts. To make sure you are choosing the most healthful option, look for packaging that says non-hydrogenated. Spectrum Organics and Earth Balance are excellent brands.

Olive Oil

Olive oil is rich in antioxidants and vitamin E, is a great source of heart-healthful monounsaturated fat, and helps to lower cholesterol. Olive oil lends a delicious rich flavor to baked goods, such as in my . If you prefer, you can use half olive oil and half canola oil in recipes calling for canola oil.

CHOCOLATE AND FLAVORINGS

Chocolate Chips

I use semisweet chocolate chips in many of my dessert recipes. They can be used whole or melted. Many brands, such as Ghirardelli or Guittard, make semisweet chocolate chips that are dairy free. You can also buy chocolate chips that are labeled dairy free or vegan at your local natural foods market.

Unsweetened Cocoa Powder

There are two types of unsweetened cocoa powder: Dutch-processed and natural. Dutch-processed cocoa powder goes through a process to soften the acidity of the cocoa, giving it a richer and less bitter flavor. I prefer to use Dutch-processed and recommend brands such as Valrhona or Droste. However, whichever kind of cocoa powder you have available will work just fine, as long as it is unsweetened.