Leftover Links

Another day, another delicious project! Although the blog hasn’t exactly been a hub of activity lately, the kitchen is another story. Churning out recipes and photos at every turn, fresh assignments for other outlets have kept me busy lately, but with less to share in this space of my own. Happily, many of those features are now hitting the internet, so it seemed like as good a time as any to round them up and share what I’ve been working on…

I make no secret of my strong bias towards all of Nava Atlas‘ unbeatable creations, but it’s been an absolute joy to continue our partnership beyond her forthcoming cookbook. Essentially cooking my way through the archives of VegKitchen, I’m proud to report that the Thanksgiving selections in particular are now lavishly illustrated, with photos that will hopefully inspire and entice in equal parts. From main courses to sides to sweets and beyond, there’s everything you could need to prepare for the festive meal, and I can vouch for the flavor of each and every one of them.

In case that’s not enough dessert for you, I also shared a super-simple No-Bake Apple Ice Cream Pie over on Go Dairy Free. Use a few store-bought shortcuts and whip this beauty up in mere minutes, or go all the way with homemade components; you can’t lose with either approach, and the results are guaranteed to impress.

Hitting newsstands and mailboxes shortly, you’ll find these Caramel Apple Crisp Cupcakes stashed within the pages of the November/December issue of VegNews Magazine. Lavished with ribbons of salted caramel sauce and a crown of caramel frosting, the tender, lightly spiced apples within never had it so good. Who said the cupcake trend was over?

I’m delighted to announce that Vegan Desserts is finally available for purchase again, now in its second printing and paperback format! In case you missed out on the first round, you now have a chance to enjoy all the same tried-and-true recipes, but now with fewer errors and two additional photos that were originally omitted. Not to mention, an even further reduced price over the hardcover version.

Finally, for any local readers, I want to point your attention to the Small Business Saturday event at the Fairfield University Bookstore on November 30th, where eight local authors will share their favorite books- Myself included! Get your cookbooks signed to give as gifts, if you can bear to part with them, and taste some samples of the recipes within. Hope to see you there!

13 thoughts on “Leftover Links

  1. I am off to Amazon to order my copy RIGHT NOW! No more narf7 missing out…bollocks to that! Those cupcakes look like something that Earl and I would come to blows over…DELISH and your photography brings out the gorgeous nuances of food. Much like Stevie Nicks sang “you make love great…” “You make FOOD great” :) Now off to get my copy BEFORE THEY SELL OUT AGAIN!!!

  2. That no bake apple pie couldn’t look more perfect if it tried! VegNews is available in the UK, but only as a digital edition through Zinio – I have it on my computer now, and I’ll be hunting down those cupcakes!

  3. I’m glad that you’ve been busy in the kitchen churning out more deliciousness, Hannah.

    You make food look so incredibly gd. ESP those apple crisp cupcakes! ;)

    Wish I were staying nearer so I could go for your book signing and meet you. Congrats and have fun at the signing!

  4. I’m on the same page, I’ve been busy in the kitchen lately (been blogging once a week rather than three times a week) since I got back from Argentina not long ago. What a beautiful no-bake apple ice cream pie & caramel apple crisp cupcake! Both looked like they were made with perfection because of Hannah. Beautiful, mouthwatering photos, I love them!

  5. I made your apple crisp cupcakes tonight. The caramel sauce directions confuse me. My sauce never turned an amber color and I let it boil for 15-20 minutes. Can you give me a time estimate of how long it should take? Also, does moderate heat mean medium? What about “gentle” heat? Im guessing low? Thanks for the recipe!

    1. Sorry for the confusion! It’s hard to be more specific with a time estimate since it depends on quite a few variations, including exactly how hot your stove it, how large your pot is, how conductive the material is, etc. That said, it could very well take 30 minutes, so don’t give up if it’s just taking it’s sweet time (no pun intended!) Yes, “gentle” is another way of saying medium-low, without being too redundant. ;) Good luck, and happy caramelizing! Please let me know how it comes out, or if there’s anything else I can help with.

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