Two very happy months of blogging, and almost 1,400 views of Nutty Alternatives since my “official launch” only 3 weeks ago!
First off, THANK YOU for reading and for the support!! There would be very little reason to write without, you, my reader. Thank you, Thank you! 🙂
Secondly, I am going to embark on my very first GIVE-AWAY!
“What do I get?”
Glad you asked! The Give-away prize is your very own copy of one of my new favorite books,”Babycakes”! (Description below) Whether you are a grain-free, dairy-free, gluten-free, meat-eating, vegan, whatever-alternative……you’ll love this book! I’ve made carrot cake muffins, chocolate chip cookies, and also the banana bread. Sweet goodness!! “Babycakes” author Erin McKenna is the owner of an alternative-baking bakery in New York City.
“Okay cool. How do I win?”
Simply “like” Nutty Alternatives on Facebook by Thursday, August 16th (5:00pm CT)! 🙂 That’s all.
If you’ve already “like”-d Nutty Alternatives, GREAT, you will automatically be entered into the drawing.
I will put all your names on a list by a number and then have an auto-generator figure out the winner. Winner will be announced on Friday morning, August 17th!
Thank you for participating!!!
Information about the book:
“Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn’t sacrifice taste or texture.
Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.
When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.
Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.
For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!”