# 79 Extra Luscious Vegan Cupcakery
hands-on

Explore two distinct styles of cupcake: the kind that are cake through and through and the kind with the cushy cream fillings. Besides being all vegan, there’s a soy-free and gluten-free offering as well. You will leave with a box to nibble on at home. Chocolate Cream Soy-Free Cupcakes with Light Chocolate Cream; Gluten-Free Chocolate Cupcakes with Chocolate Water Glaze; “Buttermilk” Cupcakes with Pinkish Icing; Moist Carrot- Coconut Cupcakes with Magic Coconut Cream and Marzipan; Boston Cream Pie Cupcakes with Vanilla Cream and Chocolate Glaze; Hostess with the Mostess (Gluten-Free option); Chocolate Pudding-Filled & Frosted Chocolate Chip Cupcakes; and Pumpkin-Cranberry Spice Cupcakes with Cranberry Coulis Filling & Orange-Agave Glaze.

a) Thursday, November 12, 6:30 – 10:00 p.m. - or -
b) Thursday, March 25, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110

# 84 Vegan Baking Boot Camp Intensive
1 lecture/demonstration plus 4 all-day hands-on classes

If you're on a mission to make world-class vegan desserts, sign on for some "basic training" in the field. Learn the tactics involved in baking without dairy, eggs and refined sugar. The entire operation was developed by Fran Costigan, chef-instructor and author of both Great Good Desserts Naturally and More Great Good Dairy-Free Desserts Naturally, the books considered the "bibles" of vegan desserts. You'll learn to use ingredients specific to vegan baking and gain the confidence to adapt many standard recipes to delicious vegan versions. Quality organic, seasonal ingredients will be emphasized, including whole grain flours, organic sweeteners (both liquid and granulated), vegan gelatin (agar-agar), arrowroot and kuzu thickeners, non-dairy milks, sulfite-free fruit, chocolate, cocoa, carob, pure extracts, leavening agents and much more. Novice and experienced bakers alike will benefit from the expert training offered in this unique intensive. Plating of desserts will be practiced daily and a dessert buffet party will be our finale!

Day 1: Introduction to and Fundamentals of Vegan Desserts
lecture/demonstration

The series begins with an introduction to the various ingredients used to make vegan desserts. Selection of essential baking equipment will be discussed and an introduction to the classroom kitchen will be included. Fran will demonstrate, and you will taste: Fruit Gels (Kanten); Nut Creams; Tofu Whips and Creams; and Crisp-Yet- Chewy Wheat-Free Cookies.

Thursday, February 11, 3:00 – 7:30 p.m.

Day 2: Creamy and Gelled Desserts Sauces, and Introduction to Measuring, Sifting and Mixing Batters
hands-on

Today you will learn how to use the foundation ingredients such as dairy milk alternatives, agar, arrowroot, kuzu, tofu and nuts to make vegetarian gelatin-based and creamy desserts, sauces, creams, whips, and begin to measure, sift, and mix batters. You will prepare: Blueberry Kanten; Fruit Soup & Fruit Salad; Silken-Nut Creams; Mango- Banana Mousse and variations; Chocolate Puddings; Creamy Carob Pudding; Apple Cinnamon Bread Pudding with Tastes-Like-It-Could-Be Hard Sauce; Raisin Rice Pudding; Spiced Right Pumpkin Pecan Rice Pudding; Indian Pudding; Maple Tofu Whip; Ginger Tofu Cream; Maple Cider Sauce; Chocolate Sauce; and Magic Chocolate Pudding Cake.

Friday, February 12, 10:30 a.m. – 5:30 p.m. (lunch on your own)

Day 3: Cookies, Bars, Muffins, and a few New Old-Fashioned Desserts: Biscuits, Scones, Shortcakes Slumps and Crumbles
hands-on

Measure, sift and mix dough and batters for a variety of cookies, bars, and muffins to tuck into your knapsack, plus comfort food such as biscuits, scones, shortcakes, and fruit desserts served warm from the oven. Vanilla Cutout Cookies; Chocolate Chip Cookies; Oatmeal Raisin Cookies; Peanut Butter Cookies; Orange Ginger Crisps; Double Chocolate Fudge Brownies and a Gluten-Free Variation; Iced Carob Brownies; Apricot-Oat Nut Bars; Raw Fruit and Nut Balls; Banana Nut Muffins; Pumpkin Muffins; Power Breakfast Muffins; Basic Biscuits; Currant and Chocolate Chip Scones; Seasonal Fruit Shortcakes; Cran-Pear Slump; and Seasonal Fruit Crumble.

Saturday, February 13, 10:30 a.m. – 5:30 p.m. (lunch on your own)

Day 4: Pies and Tarts
hands-on

Everyone will make both pie dough and a pressed crust; fillings will be prepared; and we'll assemble and bake all day long. The lineup looks impressive: Foolproof Flaky Vegan Pie Doughs and Several Pressed Crusts; Rustic Apple Tarts; Perfect Pumpkin Pie; Maple Pecan Sweet Potato Pie; Apple Orchard Crumb Pie; Mixed Berry Galette; Lemon Cream Tart in Wheat-Free Crust; Banana Cream Pie; and Gorgeous Glazed Grape Tart in Wheat-Free Cornmeal-Pignoli Crust.

Sunday, February 14, 10:30 a.m. – 5:30 p.m. (lunch on your own)

Day 5: Perfect Cakes and Fabulous Frostings, Fillings & Creams
hands-on

Learn to make and decorate a collection of classics you’ll want in your arsenal for special occasions, lunch boxes and even every day. The Layer Cakes: Versatile Vanilla Cake; Coconut Cloud Layer Cake; Chocolate Layer Cake To Live For; Carob German Not Chocolate Cake; and 24-Karrot Cake. The Big Cakes: Orange Cranberry Bundt Cake; and Cinnamon Streusel UnCoffee Cake. The Frostings, Fillings and Creams: Ultimate Chocolate Frosting; Chocolate Ganache; Coconut Pecan Filling; It’s Like Lemon Curd; Custard Filling; Berry Cream; and West Indies Coconut Cream.

Monday, February 15, 10:30 a.m. – 5:30 p.m. (lunch on your own)

Instructor: Fran Costigan
Fee for entire series: $1240

Classes are limited to 14 people. A certificate of completion will be issued to those students attending the full 5 days. No exceptions. Fran’s book is included in fee.

# 86 Chocolate Euphoria (NEW CLASS)
partial participation

Is it love or the all-around great feeling you get from eating chocolate? Just in time for Valentine’s Day, each of these melt-in-your-mouth world-class desserts is built around a different technique and, using Jay’s tips and tricks, you’ll learn how to make nut flour, correctly fold ingredients to retain maximum aeration and lightness; temper mousse; prepare freeze-ahead/cook-later elegant soufflés; whip egg whites to soft and stiff peaks; bake a cake using a water bath (bain-marie); and properly pipe with a pastry bag. So relax, rejoice, and get ready to feel the love. Silky Chocolate Velvet Cake; Cherry-Scented Italian Chocolate Mousse; Dark and Delicious Flourless Chocolate Cake; Individual Elegant Chocolate Soufflés; Moist & Fudgy Brownies; and Handmade Chocolate Truffles. (Some organic eggs, dairy and alcohol will be used.)

Thursday, February 11, 6:30 – 10:00 p.m.
Instructor: Jay Weinstein
Fee: $110

# 87 Vegan Chocolate Decadence Using Fair Trade Organics
hands-on

Inspired by the news that chocolate is high in antioxidants and purported to be good for you? What better way to celebrate than by learning to make these uncomplicated and versatile chocolate desserts! Served multilayered, cool and creamy, divinely paired with juicy berries, these 100% vegan wonders are the best in every way and some are even gluten-free. Fran will discuss the significance of the Fair Trade designation and tell you where you can buy them. Chocolate Terrine: (Chocolate Sheet Cake, Coconut Chocolate Whipped Cream Filling, Shiny Chocolate Glaze); Ultimate Chocolate Berry Shortcakes: (Chocolate Chip Scones, Chocolate Cream, Chocolate-Dipped Strawberries, Chocolate Berry Sauce); Elegant Chocolate Raspberry Silk Tart (Gluten-Free); Fudge Brownie Cake Hearts; Chocolate Granita (Gluten-Free); Chocolate Sorbet (Gluten-Free); Almost-Instant Raw Chocolate Mousse (Gluten-Free); Spicy S'Mores; and Chock Full of Cocoa Nibs Granola (Gluten-Free).

Thursday, February 25, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110

# 88 Retro Treats Reinvented the Vegan Way
hands-on

Fran has ingeniously created virtuous vegan updates to eight baby boomer favorites. Plucked from the age of hot rods, drive-in movies and beehive hairdos, these classic, naughty treats have never been nicer or tasted better. So, whether you actually remember the taste of these popular confections or have heard your parents or grandparents talk about them, here’s your chance to help bring them into the 21st Century. Go ahead, enjoy all these delights whose “names have been (slightly) changed to protect the innocent.” Fran’s Organic Gourmet Vegan Twinkies®; Angelic Devil Dogz; Ring-a-Ding-Ohs; Cinnamon Coffee Cakelettes; Puffed Cereal Treat Surprise; S’Mores Ice Cream Sundaes with UBettcha Chocolate Syrup; and Orange Juianna. (Many of these treats are gluten-free or have gluten-free options.)

Monday, March 15, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110

# 83 Decadent and Delicious Vegan Chocolate Truffles
hands-on

Not for nothing was chocolate once known as “food of the gods.” But success in making delicious, bliss-in-every-bite chocolate truffles rests on the foundation of essential techniques and ingredients. Fran will discuss the best way to melt chocolate and why we “seed” instead of “temper” it, and how to choose amongst a variety of non-dairy options to replace heavy cream and butter. We’ll make traditional rolled truffles and cut and shape some, in flavors ranging from classic to thrillingly new. They're 100% vegan and gluten-free, and all can be made ahead and stored in your freezer until needed. Green Tea; Spiced Chai; Espresso; Aztec Chocolate; Chocolate Coconut; Extra-Dark Chocolate with Cacao Nibs; Chocolate Orange; Chocolate Ginger; Spiced Chai; Chocolate Cherry; and Cake Truffles.

Thursday, May 6, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110

# 84 Vegan Cupcake Extravaganza
hands-on

Cupcakes are red-hot commodities, served in fine restaurants, at elegant catered events, and even sold from cupcake trucks cruising the city. Learn to turn your favorite cake recipe flavors into cupcakes, plain and fancy. You’ll participate in making and decorating various flavored cupcakes which will be matched with a kaleidoscope of cream fillings, frostings, glazes and organic vegan sprinkles. Plus, you’ll leave class with your own box of cupcakes and a wealth of ideas. Cakes: Very Vanilla – Basic and Variations; Chocolate Fudge; Orange; Light Lemon; Chocolate Espresso. Fillings, Frostings, and Glazes: Bittersweet and Semi-Sweet Glazes; Lemon Curd- Like Cream; Maple Butter Whip; and Cocoa-Agave Frosting.

Monday, May 17, 6:00 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110

# 85 Vegan Baking Boot Camp Intensive
1 lecture/demonstration plus 4 all-day hands-on classes

If you’re on a mission to make world-class vegan desserts, sign on for some “basic training” in the field. Learn the tactics involved in baking without dairy, eggs, and refined sugar. The entire operation was developed by Fran Costigan, chef-instructor and author of Great Good Desserts Naturally and More Great Good Desserts Naturally, the books considered the “bibles” of vegan desserts. You’ll learn to use ingredients specific to vegan baking and gain the confidence to adapt many standard recipes to delicious vegan versions. Quality organic, seasonal ingredients will be emphasized, including whole grain flours, organic sweeteners (both liquid and granulated), vegan gelatin (agar-agar), arrowroot and kuzu thickeners, non-dairy milks, sulfite-free fruit, chocolate, cocoa, carob, pure extracts, leavening agents and more. Novice and experienced bakers alike will benefit from the expert training offered in this unique intensive. Plating of desserts will be practiced daily and a dessert buffet party will be our finale!

Day 1: Introduction to and Fundamentals of Vegan Desserts
lecture and demonstration

The series begins with an introduction to the various ingredients used to make vegan desserts. Selection of essential baking equipment will be discussed and an introduction to the classroom kitchen will be included. Fran will demonstrate, and you will taste: Fruit Gels (Kanten); Nut Creams; Tofu Whips and Creams; and Crisp-Yet- Chewy Wheat-Free Cookies.

Tuesday, June 1, 12:00 – 4:30 p.m.

Day 2: Creamy and Gelled Desserts, Sauces, and Introduction to Measuring, Sifting and Mixing Batters
hands-on

Today you will learn how to use the foundation ingredients such as dairy-milk alternatives, agar, arrowroot, kuzu, tofu and nuts to make vegan gelatin-based and creamy desserts, sauces, creams, whips, and begin to measure, sift, and mix batters. You will prepare: Blueberry Kanten; Fruit Soup & Fruit Salad; Silken-Nut Creams; Mango- Banana Mousse and variations; Chocolate Puddings; Creamy Carob Pudding; Apple Cinnamon Bread Pudding with Tastes-Like-It-Could-Be Hard Sauce; Creamy Roasted Peach Rice Pudding; Indian Pudding; Magic Chocolate Pudding Cake; Maple Tofu Whip; Maple Cider Sauce; and Chocolate Sauce.

Wednesday, June 2, 10:00 a.m. – 5:00 p.m. (lunch on your own)

Day 3: Cookies, Bars, Muffins, and a few New Old-Fashioned Desserts: Biscuits, Scones, Shortcakes, Slumps and Crumbles
hands-on

Measure, sift and mix dough and batters for a variety of cookies, bars, and muffins to tuck into your knapsack, plus comfort food such as biscuits, scones, shortcakes, and fruit desserts served warm from the oven. Vanilla Cutout Cookies; Chocolate Chip Cookies; Oatmeal Raisin Cookies; Peanut Butter Cookies; Orange-Ginger Crisps; Double Chocolate Fudge Brownies and a Gluten-Free Variation; Iced Carob Brownies; Apricot-Oat Nut Bars; Raw Fruit and Nut Balls; Banana Nut Muffins; Zucchini Muffins; Power Breakfast Muffins; Basic Biscuits; Currant and Chocolate Chip Scones; Seasonal Fruit Shortcakes; Blueberry Slump; and Seasonal Fruit Crumble.

Thursday, June 3, 10:00 a.m. – 5:00 p.m. (lunch on your own)

Day 4: Pies and Tarts
hands-on

Everyone will make both pie dough and pressed crusts will also be made; fillings will be prepared; and we’ll assemble and bake all day long. There will be several gluten-free options. The lineup looks impressive: Foolproof Flaky Pie Doughs and Pressed Crusts; Rustic Apple Tart; Apple- Blackberry Galette; Applesauce Galette; Mixed Berry Galette; 4th of July Blueberry Streusel Pie; Roasted Plum Tart; Lemon Cream Raspberry Tart; Black Bottom Coconut Banana Cream Pie; and Gorgeous Grape Tart in Cornmeal- Pignoli Crust.

Friday, June 4, 10:00 a.m. – 5:00 p.m. (lunch on your own)

Day 5: Perfect Cakes and Fabulous Frostings, Fillings & Creams
hands-on

Learn to make and decorate a collection of classics you’ll want in your arsenal for special occasions, lunch boxes and even for every day. The Layer Cakes: Versatile Vanilla Cake; Coconut Cloud Layer Cake; Chocolate Layer Cake To Live For; Carob German Not Chocolate Cake; 24-Karrot Cake. The Big Cakes: Orange Blueberry Bundt Cake; Cinnamon Streusel UnCoffee Cake. The Frostings, Fillings and Creams: Ultimate Chocolate Frosting; Chocolate Ganache; Coconut Pecan Filling; It’s Like Lemon Curd: Custard Filling; Berry Cream; and West Indies Coconut Cream.

Saturday, June 5, 10:00 a.m. – 5:00 p.m. (lunch on your own)
Instructor: Fran Costigan
Fee for entire series: $1240

Classes are limited to 14 people. A certificate of completion will be issued to those students attending the full 5 days. No exceptions. Fran’s book is included in fee.

# 86 Build Your Own Frozen Vegan Desserts (NEW RECIPES)
hands-on

Vegan and gluten-free frozen desserts are making big news. Learn how to make non-dairy ice creams, sorbet, and granita from nut milk, coconut milk, fresh fruit and tofu bases. Some don’t even require an ice cream machine! Although these wonderful frozen desserts are fantastic served alone, they acquire a whole new personality when paired with cake, dessert sauces, and condiments. You’ll mix and match a smorgasbord of confections to build ice cream cakes, ice cream sandwiches, sundaes, parfaits, and s’mores. Rich Chocolate Tofu Ice Cream; Mocha Chip-Coconut Ice Cream; Raspberry Swirl; Maple Walnut Ice Cream; Piña Colada; Ginger Peach Ice Cream; Raw Vanilla Bean Ice Cream; Watermelon Sorbet with Chocolate Chip Seeds; Lemon Granita; Hot Fudge Sauce; Butterscotch Sauce; Strawberry Sauce; Cocoa Sauce; Blueberry Sauce; Maple-Walnut Sauce; Gluten-Free Chocolate Sheet Cake and Brownies.

Saturday, July 10, 10:00 a.m. – 4:30 p.m. (lunch on your own)
Instructor: Fran Costigan
Fee: $150

# 87 Great Summer Vegan Desserts
hands-on

Healthy, rich in taste yet light, these exciting recipes feature a creative variety of seasonal fruits and perennial favorites like chocolate, coconut and caramel. You’ll also learn to master diverse dessert-making techniques such as working with phyllo, making ice cream, using agar, and making reductions. These recipes are not only easy to make but certain to impress. Very Cherry Streusel Cake; Blueberry Buckle; Phyllo Flower Cups with Chocolate Pudding and Coconut Cream; Nectarine-Raspberry Brown Betty; and Roasted Peaches with Caramel Sauce and Ginger Ice Cream.

Monday, July 19, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110

# 88 Extra-Luscious Vegan Cupcakery
hands-on

Explore two distinct styles of cupcake: the kind that are cake through and through and the kind with the cushy cream fillings. Besides being all vegan, there’s a soy-free and gluten-free offering as well. You will leave with a box to nibble on at home. Chocolate Cream Soy-Free Cupcakes with Light Chocolate Cream; Gluten-Free Chocolate Cupcakes with Chocolate Water Glaze; “Buttermilk” Cupcakes with Pinkish Icing; Moist Carrot-Coconut Cupcakes with Magic Coconut Cream and Marzipan; Boston Cream Pie Cupcakes with Vanilla Cream and Chocolate Glaze; Hostess with the Mostess (gluten-free option); Chocolate Pudding-Filled & Frosted Chocolate Chip Cupcakes; and Cherry Cordial Cupcakes with Cherry- Chocolate Glaze and Chocolate-Covered Cherry On Top.

Thursday, July 29. 6:00 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110