Sticky Fingers’ Sweets: 100 Super-Secret Vegan Recipes

When Sticky Fingers Sweets & Eats opened in 2002, it instantly became one of the most popular bakeries in D.C.–a bakery that just happens to be vegan. Chef Doron Petersan’s cookbook Sticky Fingers’ Sweets is packed with one hundred of her beloved recipes: from indulgent snacks like Fudgetastic Brownies and Oatmeal Raisin Cookies to breakfast treats like Pecan Spice Coffee Cake and Cranberry Ginger Scones, from celebratory desserts like Chocolate Seltzer Cake and Red Velvet Cupcakes to Sticky Fingers’ three most-popular sweets–Little Devils, Cowvins, and Sticky Buns. Petersan also includes “love bite” nutritional tips and valuable tricks-of-the-trade techniques that every home baker will appreciate.

Cooks&Books&Recipes Featured Cook Sheri:

I usually grab a packet of Post-It tabs when I sit down to look through a cookbook the first time. I look through the entire book, tagging the pages of recipes I want to make. When I started browsing through Sticky Fingers’ Sweets, my book ended up looking like a swarm of pink tabs had attacked it. The Seoul Green Tea Pound Cake, Sweet-n-Salty Cookies, and Apple Ravioli sound especially delicious.

The Sticky Fingers Sweets & Eats Bakery in the nation’s capital was voted D.C.’s best baker by The Washington City Paper, and it became famous after two wins on Food Network’s Cupcake Wars. Even more impressive is that the bakery and the recipes are all vegan. Butter makes everything better, so it takes talent to make an equally delicious vegan treat.

The book is divided up into functional chapters: cakes, cupcakes, cookies, breakfast goodies, brownies, whoopies and pies, and cheesecakes. There’s an entire chapter on the three signature recipes that built the bakery (oat cookies, devil’s food cakes, and sticky buns!), plus a section on recipes from their location in Seoul, South Korea.

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