New York City based pastry chef, culinary instructor and author Fran Costigan is internationally renowned as the authority on vegan desserts. But don’t let the label mislead you; while her sweets are absent of dairy, eggs and cholesterol, they prove no less memorable than the best classically made treats.
Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago.
A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®
You’ll get plenty of “brownie points” for these soft, fudgy, and rich chocolate treats studded with chocolate chunks or chips. Walnuts add crunch and cut the sweetness, but if you like a brownie unencumbered by nuts, just say no to this option. No matter what you prefer, these brownies will stay fudgy when frozen, making them the perfect cake for ice cream sandwiches or any type of frozen dessert. Just watch out: These brownies are not low-fat or low-sugar: a small square should satisfy.
Can gluten-free chocolate chunk cookies possibly be any good? Yes! This chocolate chunk cookie will make any and all cookie lovers happy. Similar in texture to the soft and gooey studded Double Chocolate Chunk Cookie, nobody will think these easy-to-make cookies are anything but delicious, even though they use gluten-free all-purpose baking mix and gluten-free chocolate chunks.