Last week I received Kelly Peloza’s new cook(ie)book The Vegan Cookie Connoisseur and I was asked to review it and maybe bake a few things out of it. Sure thing, sign me up right away!
Before I even opened the cookbook I was ecstatic to see that it was hardback. I know paperback is a lot less expensive, but it is so dang-freakin-hard to follow recipes and cook when the books keeps closing on you! And then I was even more excited to see color photographs! Because ya’ll know I love food photographs!
I sat down with the book a few times and went through all the recipes, the entire time shouting out different cookies to Eric that I wanted to make. Eventually I settled on three different things to make and review for the blog.
I thought these would be nice to get into the holiday spirit, and they turned out wonderful. I even had a few non-vegans taste-test them, and they even agreed they were really good. My only complaint is how sticky the candy cane gets in the oven (duh). It suck to everything. I think next time I might sprinkle it on top and then bake them.
I like that Kelly says you can half this recipe and it will turn out just fine, because that’s exactly what I did. These turned out just as great as the candy cane cookies.
Mexican Wedding Cookies are one of my all-time favorite cookies, but I hadn’t had any since going vegan. THESE WERE SPOT ON. Delicious. Eric loved them because they aren’t overly sweet.
What I really like about the cookbook so far is everything seems fairly simply and easy, in a good way. I think each recipe took me less than 30 minutes from beginning to end. This cookbook would be great for someone just getting started in baking as well because it is all easy to understand.
There are a TON of recipes in here, with a lot of different types of cookies.
The cookbook is going to come in especially handy during the holidays, but it has cookies for all seasons and I see myself using it all throughout the year.
All in all I was very impressed and would recommend this cookbook to people.