A couple of weeks before Christmas we were fortunate enough to take a family vacation to Walt Disney World. Joined by both Bubbe (my mom) and Nana (my mother-in-law) we spend 5 fun-filled days at the 'happiest place on earth'. While there we saw lots of Disney characters: Mickey Mouse, Chip and Dale, Mary Poppins, Erin McKenna...
What's that? Erin McKenna isn't a Disney character??
You're right, she's not but she is a cookbook author and the proprietress of BabyCakes, New York's premier vegan, gluten-free bakery. In the past year BabyCakes has expanded beyond the Big Apple, opening a bakery in Los Angeles last January and more recently, at Downtown Disney in Florida.
It just so happened that our first day at Disney coincided with the grand opening celebration at BabyCakes Downtown Disney. Hello free brownie bites and Erin McKenna book signing.
Just to be clear, no one in my family has any issues with gluten, dairy or sugar. We (I) just love yummy baked goods and after baking up a few treats from Erin's first cookbook last year when I checked it out of the library, I was hooked.
{psst...Erin has another cookbook coming out in a few months}
In fact, Bubbe declared her BabyCakes vanilla cupcake one of the best she's ever had.
Serendipitously, it was my birthday. Thus my family (i.e. the boys) had no choice but to bow to my wishes. And my wish was to trek to BabyCakes between 1-2pm, buy a cookbook and some cupcakes and meet Erin☺.
Mission {deliciously} accomplished.
And now thanks to Erin's helpful message inside my cookbook, baking Babycakes treats at home will be smoother than ever ;-).
