My Sweet Vegan:
Photo on page 128 is of matcha powder, not wasabi.
For the Coco-Nut Macaroons on pg. 29, the instructions call for tofu to be pureed in a food processor, but rest assured, there is no tofu involved. A previous trial used tofu, but I wasn’t happy with it, and reworked the recipe completely; I must have forgotten to remove that step. Make the cookies as directed after that point, adding in the peanut butter to the main mixture first and combining everything in a standard medium-sized bowl.
The Ant Hill Cake on pg. 74 should serve 14 – 16, not “4 – 16.” Please don’t make yourself sick and eat 1/4 of a cake!
The Banana Split Cheesecake on pg. 78 is missing the very first line. Before doing anything else, you should preheat your oven to 325 degrees.
The Cherry-Berry Peanut Butter Cobbler on pg. 90 instructs you to add baking soda to the cobbler dough, but none is called for in the ingredients list. This is a mistake; there should be no baking soda.
On pg. 135, in the Cranberry Streusel recipe, it says “1/4 cup Plain Non-Diary Milk.” In the directions, it says “add in the soymilk” instead of “add in the non-dairy milk.”
On pg. 148, line 5 of the Pecan Trifle recipe, there is a page number missing (p…). Whipped Cream in not listed in the index, but the recipe is on p. 235.
The French Vanilla Ice Cream on p. 216 has the ingredient list accidentally printed twice. Use each ingredient only once, for the measure called for (do not double anything based on the second time it comes up on the ingredient list).
Photos are missing for the Citrus and Spice Waffles on page 134 the Cranberry Struesel Bars on page 135. They should be as follows:
Vegan a la Mode:
For the Banana Pudding Ice Cream on page 4, the bananas that get mixed in at the end should be cut into 1/4-inch slices, not just quartered. Those would be some huge chunks!
The Double Chocolate Fudge Chunk Ice Cream on page 48 instructs that cocoa powder and coconut milk should be added to the fudge chunks, but neither are listed in the ingredients. The shouldn’t be there, so ignore those mentions! They were part of an earlier version of the fudge, but it came out too soft.
The Spring Blush Ice Cream on page 180 calls for vanilla extract, but never specifies when to add it. The extract should be stirred in right after the mixture is cooked and roughly blended.
The Fresh Corn Ice Cream on page 150 doesn’t mention using the vanilla, nor the milky corn liquid extracted from the cobs.
The Mouse Tracks Ice Cream on page 62 recipe doesn’t indicate when to add the vanilla, which should be whisked into the mixture right after turning off the heat. Both should be added to the the coconut milk, non-dairy milk, agave, and arrowroot mixture.
Have you found any other typos or errors in either of my cookbooks? Please let me know at hannah @ mysweetvegan . com
40 thoughts on “Cookbook Errata”
Hello Hannah, I live in Alacant, Spain, I know about you through “gastronomia vegana.org”, my english is very poor!!!!! I only want to congratulate you for your work and I need to ask you if it is possible to publicate your books in spanish please!!!!!!!!!!!! Spain is very green at the moment, is very difficault to buy some products here, I am always looking for new things an recipes in the web, we need your help with your books!!!!! yours sincerelly Faby.
I’m working my way through your new dessert cookbook. I was wondering…where do you go to buy 2+ cups of chocolate “jimmies” for your anthill cake? I seem to only be able to find them in little 6 ounce containers at Safeway.
Also…inside the cake it calls for 1-2 cups…that’s a pretty big range!
Thanks, Ian from Tucson
I found big containers just in my regular grocery store, but if you have any baking or kitchen specialty stores nearby, those would be promising places to check. Otherwise, you can get them in bulk online here.
I left the range very large because it’s a matter of tastes- Do you prefer more of a vanilla cake with a hint of chocolate, or a chocolate cake with a hint of vanilla? Just go with what feel right, there’s no wrong amount for this one. :)
i just found your blog. your stuff looks amazing
I made the Red, White & Blue cake & had minor problems with the frosting. I chilled the base in the refrigerator, but I think it chilled too much as it did not blend thoroughly with the butter/sugar mix later. I was thinking next time of giving it a quick whirl in the mini processor or using it a room temperature. Any input on what possibly went wrong? I also had to whip it quite a bit to get it fluffy, the butter was at room temp & I did use my stand mixer with whisk. Thanks.
Oh-the cake was wonderful, moist & raspberry flavorful & I was the only one critical of the frosting, everyone else really enjoyed it. I will be making it again for sure & highly recommend it!
For the Rum Raisin Brownies on page 158 of Vegan Desserts, the recipe calls for 1 AND 1/4 Cups Dutch-Processed Cocoa Powder. It sounds like a lot for 9 to 12 brownies. Are you sure this is right? The most your other brownie recipes call for is maybe 1/4 cup. It’s a lovely book. I can’t stop staring at the recipes and pictures. Thanks!
Thanks for checking Patricia, I know it may seem like an odd measure. This is actually correct- It’s part of what makes these particular brownies so fudgy. Hope you enjoy them! :)
I think I am your greatest fan. :-)
Now, I have a question concerning the “Crumb-Topped Brownies” in “My Sweet vegan”:
¾ cup all-purpose flour for the brownie batter sounds less (in proportion to the amount of yogurt and creamer). Is this possible? Thanks for your help!
Brigitte (from Austria) :-)
Yes, that’s correct! The proportions may seem strange, but it makes for fantastically fudgy, dense brownies. Enjoy, and Happy Baking! :)
Just made your cranberry streusel bars. They were the first vegan dessert that I’ve made where I can honestly say I can’t tell they’re vegan. I’m looking forward to the rest of the recipes in the book! Thanks! And YUM!
I have a question concerning the Peanut Butter Bombs (“My sweet vegan”, p. 64): Is it also possible to use another nut butter as I can’t eat peanuts? Thanks for your help and your great books!
Absolutely! Any other nut or seed butter should work just as well instead of peanut butter. Happy baking! :)
Hello! I just got Vegan Desserts, and I have a question. If I want to make vanilla macarons instead of chocolate, should I just omit the cocoa powder and substitute vanilla extract, or would I need to add 2 T of another dry ingredient to replace the cocoa powder?
Thanks for getting a copy, I hope you enjoy the book! :) For a vanilla macaron, I would suggest substituting an additional 2 tablespoons of finely ground almonds to the mix, and the seeds scraped from a vanilla bean if possible, to avoid adding extra liquid. Let me know how they turn out!
I have a question concerning Plum-Good Crumb Cake (p. 112, My Sweet Vegan): it is very difficult to get vegan “sour cream” in Europe. How can I subsitute it? Silken tofu or more soy yogurt or…? Thanks again for your help! Kindest regards!
You’re right, I didn’t think of that when I wrote the book! In this particular recipe, you can substitute the “sour cream” with an additional 2/3 cup soy yogurt plus 2 tablespoons neutral-flavored oil. Happy Baking!
Hannah, how do you make the caramel toppers on the Mexican Chocolate Creme Caramel (p. 50). Thanks!
It definitely takes a bit of work, but the basic concept itself is relatively simple. To make the spirals alongside the plate, here’s a great tutorial: http://duhlicious.com/2010/05/sugar-work-caramel-spiral/ For the topper, take that same basic recipe but drizzle it in a fan-like pattern using long loops, onto a silpat. Break off the rounded top edges for a spikier look. Above all else, have patience and keep practicing!
Thanks for the quick reply, Hannah! I received your book as a Christmas present and am really enjoying my vegan baking adventures. :)
Hey Hannah, I got your Vegan a la Mode book today – AMAZING (I’ve got Turkish Coffee Ice Cream churning as I type…)!!! I think I’ve spotted an error on the Double Chocolate Fudge Chunk Ice Cream, though. The instructions for the fudge mention both cocoa and coconut milk, but neither is shown in the list of ingredients.
Oh no, I believe you’re right! Thanks for spotting that error and bringing it to my attention- I’ve added that and the correction above.
Hey Hannah, I am still testing all your recipes. :-) Today I have a question concerning “Pina Colada Mini-Bundts” (My Sweet Vegan): Could you tell me, how much coconuts are used in total, as I would like to take coconut flour instead of shredded and dried coconut flakes. Is this possible? Thanks and kindest regards!
Happy to hear that you’re still going strong! :) The mini bundts require 1 1/2 cups coconut flakes in all. Unfortunately, coconut flour really can’t be substituted here since it would create a very different texture, and require much more liquid to get a pourable batter. Hope that doesn’t put a damper on your plans!
i wish i follow ur recipe its delicious thanks
I’m pretty sure the quantity of coconut milk is wrong in the cherry-pistachio recipe. Can you tell me the correct quantity?
Which cookbook, and which cherry-pistachio recipe? I’m not sure which you’re referring to off the top of my head.
The roasted apricot icecream with almond praline ripple in vegan desserts calls for light corn syrup for the praline but never mentions when to add the corn syrup. I’m planning to make it so when do you add the corn syrup?
Whoops! I can’t believe that’s slipped by for so long. The corn syrup should go into the pan with the first measure of sugar, water, and salt. Thanks for pointing it out!
Thanks for the reply. I just want to say that I absolutely love your book and love your pictures.
I’M wondering why “Vegan Desserts” is no longer available in print. May I hope for a second printing anytime soon?
The good news is that yes, there will be a second printing! I believe the release is planned for fall 2013, and it will come out in paperback, with all of the errata mentioned on this page corrected. In the mean time, I do still have the original hard cover copies available for sale directly through my portfolio website, http://www.hannahkaminsky.com if you can’t wait. :)
Wow, all these thinks are so Yummy!
Your blog is very inspiring !
Like it; Regards to you
I loved your blog its quite good and i liked the way you have maintained all recipes in Recipe Index. I am going to try your Classic Chocolate Cupcakes recipe and will be sharing my experience with you certainly.
Hello Hannah; Im at work and can not give my email boss will end my career. but wanted to tell you I tried to get your e-book and was informed it no longer exsisted. my e-mail at the library is firstname.lastname@example.org and if at all possible could I please get your e- book somehow? The e-book is a la mode. Thank you I have not got the other books yet but I plan to because regular icecream on my RA just kills me with pain and I dearly LOVE icecream! I have had to give up all sugar, salt and a bunch of foods. Sometimes I feel I am being punished. Again Thank You very much.
I’m sorry to say that I’ve stopped selling e-books through my blog, which means that my original mini e-books are no longer available. However, you can still get e-book/Kindle versions of my print books through Amazon.com, including Vegan a la Mode. You’ll ultimately get more recipes for less money this way, so I hope that’s not too disappointing! Thanks for your support, I really appreciate it.
Vegan Desserts’ coco-nut macaroons recipe lists rice syrup and non-dairy milk ingredients, but doesn’t tell when to add them. Should they even be there? Thanks.
Yes, mix those two together first with the peanut butter. You’ll note that I mentioned some issues with the writing on this recipe above, so I apologize for the confusion.
Do you have a kindle version for your recipe book?
Yes! There are Kindle versions available for all of my cookbooks on Amazon.com.