God, I love Hannah Kaminsky. I wish I had my very own tiny Hannah to live in my kitchen and bake me fresh vegan desserts everyday. But since I don't, I have the next best things — Hannah's new cookbook, Vegan Desserts: Sumptuous Sweets for Every Season.
First, I must admit that I LOVE seasonal cookbooks. I'm such a stickler for rules about seasonal eating. I only eat pumpkin in the fall. I try to only eat tomatoes in the summer, and strawberries are generally reserved for this time of year. Hannah's new book features recipes for every time of year. Think Gingerbread Pumpkin Seed Brittle for fall, Peppermint Mocha Trifle for winter, Strawberry Charlotte for spring, and Watermelon Bombe for summer.
Every recipe is accompanied by a full-color photo, and I've just been drooling over everything. I can't wait until summer now so I can make the Mango Lassi Popsicles, and winter will be a little more tolerable with Maple-Pecan Layer Cake with Gingerbread Frosting.
But for now, it's spring! And I couldn't resist the allure of the Spring Fling Muffins:
These moist muffins are packed with fresh, juicy strawberries and tangy rhubarb. They're topped with whole oats and crunchy turbinado sugar. Oh, so good. And since they're muffins, it's a totally acceptable dessert for breakfast.
These are the first recipe I've tried from the book, but I can't wait to make more. I think Mojito Sugar Cookies may be next on the list!