This week has been so busy but so fun! Monday was Chloe Coscarelli’s book singing for her new cookbook, Chloe’s Vegan Italian Kitchen. When I heard about it, I knew I had to go because I had a great time at the signing for her last cookbook, Chloe’s Vegan Desserts. This time I went with my boyfriend, Thomas, and my friend, Claire. I also entered the bake-off competition! I was so excited because I had never entered any sort of cooking competition before so I was really looking forward to the challenge.
Each participant had the choice between three recipes, Banana Cupcakes with Coffee Frosting, Foccacia Bread, or Chocolate Dipped Almond Biscotti. Knowing I would need to make my item gluten-free, I eliminated foccacia as an option because I haven’t had too much success with gluten-free bread making. I am not really a fan of biscotti so that left banana cupcakes which sounded good to me! Part of the challenge was to put your own original twist on the recipe. After much contemplation, I drew inspiration from Claire’s recipe for vegan Nutella and decided that I would swap the coffee frosting for a chocolate hazelnut spread! To do so, I just made a few simple adaptions to the recipe and it turned out to be a light but decadent topping for the cupcakes.
The cupcakes turned out to be a hit at the book signing much to my delight! And much to my surprise, THEY WON!!! I was honored to just even have Chloe try my take on her cupcakes and when they won I was over the moon! Especially since gluten-free vegan baking a little bit of a challenge. It was such a wonderful outcome and fun experience!
After the bake-off we got to meet Chloe and get our books signed. She was so incredibly sweet just like she was the last time I met her!
Overall, it was an amazing night and I felt so lucky to have won! I totally recommend ordering Chloe’s new book too! I just got it and have only made two recipes but both have been spectacular! Also, check out Chloe’s book tour dates here to see if she’s coming to your area.