I am excited to introduce you to a true pastry chef rock star—just in time for the *holidays*. Over the next 8 weeks, Penny Shack from Penny’s Pastries will be sharing some of her top holiday treat recipes with YU in an effort to make sure that you have plenty of gluten-free, diabetic-friendly, raw and vegan options for those work parties, family functions and other holiday events. Make sure you stay tuned to her weekly posts, because I don’t use the term “rock star” lightly. Her recipes will help you WOW everyone you know this holiday season.
Penny is a very talented lady. She’s a graduate of The French Pastry School in Chicago and she also has her BFA in Musical Theatre and worked as a professional performer until she decided to move to Paris, France, where she attended, and then graduated from Le Cordon Bleu in Paris—with high honors in both Pastry and Cuisine. In addition to her diplomas, Penny received her Masters in Gastronomy in Champage, France. She worked at Gerard Mulot under Chef Mulot, himself, as well as Plaza Athenee, training with Christophe Michalak (2005 World Pastry Cup winner).
After returning from her incredible, whirlwind experience in Paris, Penny worked as a Pastry Cook at MK in Chicago before obtaining yet another degree in Culinary Management at The Illinois Institute of Art, Chicago.
In January of 2008, Penny began baking gluten- and sugar-free for herself and others. Only two years later, she was exposed to raw and vegan food and decided to start Penny’s Pastries in May of 2010 (that’s YumUniverse’s birthday too).
Penny tells me that she “offers fine, organic pastries to suit YOUR needs the way YOU want, no matter your dietary preferences.” Yes, all caps confidence there. Go ahead and tell her what you’d like. Chicagoans, she delivers and caters and non-Chicagoans, you can contact her about shipping the goodness. In the meantime, check back for your weekly Penny Shack recipe fix starting November 1, 2010.
You are going to impress people big time with her healthy holiday secrets! Get ready….
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Psst: What type of recipes would you like to see from Penny on YU?
Tell us by commenting below and we will do our best to make it so!
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16 Comments to “Guest Blog: Holiday Recipes from Penny’s Pastries”
Ooooh, I want to see some raw treats!
Sure thing Blaine! Any favorite ingredients you like to use?
Well, since you are taking requests…. Last year I fattened up with rosemary cornmeal cookies made with real butter…. yikes! I would love to see a recipe that makes a healthier version. This is an original recipe I found online:
http://thinkinsidetheicebox.com/2008/11/01/cornmeal-rosemary-cookies/
Eggs, butter, all-purpose flour, oh my! Can it be done?
Funny enough Robin, I have extra rosemary in the house that I used for something else! I’ll be on this right away…and stay tuned
Thanks for the great suggestion!!
raw gingerbread cookies would be great
Awesome feature, thank you! In the recipes, please provide substitutes for strongly favored ingredients (especially coconut!) that many of us can’t use. I lose out on so many recipes because so many people love coconut.
Raw Gingerbread is something I’ve been working on! So watch out for that in the mix
Carol, did you mean no coconut oil or just coconut flakes? Is it an allergy or a dislike in taste? Were you wanting to focus on anything in particular such as gluten-free or vegan? Thanks!
Hi Penny,
I love to bake & mainly do so for my family. Over the past several years my mother has been diagnosed with both lactose intolerance and a milder form of celiac disease – she can’t have any wheat or oat ingredients, but can tolerate spelt, which makes a fantastic flour substitute (though it doesn’t work for many other celiacs); have you worked at all with it? Before we discovered that spelt worked for her, I tried rice-based, potato, tapioca, almond, garbanzo-based flours, you name it, and also commercial gluten-free flour mixes, and was generally diasppointed with the texture/taste. I am pretty new to dairy-free baking (no butter?!). Do you have any general pointers about either? I’d be interested in anything you can offer, I’m just a baking enthusiast but I love basics (brownies, etc) and also trying out new recipes. Thanks!
Hi there Kay~
and Elana Amsterdam’s Almond Flour Cookbook.
I know Penny will give you her thoughts/expertise, but I wanted to share with you a few of mine regarding gluten-free baking. My favorite gluten-free flour substitute is almond flour, but not Bob’s Red Mill, which sadly seems to be the most available. A company called Benefit Your Life makes an exceptional almond flour. Making your own homemade almond flour will work great too. Coconut oil is a fantastic replacement for butter as it tastes very butter-like when baked into treats and it adds a nice moisture to goodies. Some of my favorite gluten-free baking books are Flying Apron’s Gluten-free & Vegan Baking Book
ALSO: I just released a YUMUNIVERSE Gluten-Free and Dairy-Free Baking eBook that you can read about, or purchase here. Hope some of this inspires…
Hi kay! I agree with everything Heather said, however I don’t use almond flour too much for two reasons- 1) too much protein for me (personally!) because I usually tend to eat too much sweets! haha. and 2) not everyone likes the taste of almonds/allergic to nuts. So I generally use a gluten free flour. I too experiment with different flours and the thing is, each flour has a different texture and taste so you have to choose wisely on what flour you’d use for a specific recipe. I like coconut flour too if you don’t mind a slight coconut flavor! As far as dairy free- I use/make almond milk all the time. So i just change a dairy recipe into almond/hemp/oat milk. Play around with your favorite. And for butter I honestly like plain ole vegetable oil. It has no flavor and is basic. Also- grapeseed oil is one of my new favorites!!! stay tuned!! Thanks for asking
I would love to see a raw substitute for eclairs with a cream filling and chocolate glaze on top. Or a raw fruitcake. Thanks.
Ooooh…raw fruitcake! THAT sounds delish. I’ll come up with something for the holidays! And a raw eclair…may be tough…but I’ll work on it
HAPPY HALLOWEEN EVERYONE! Looking forward to blogging!
Hi I stumbled on to this fabulous blog with perfect timing. Penny I’m hoping to find a recipe for a light vegan cake similar to a chiffon but I don’t know if that’s possible without the lightness of eggwhites. Can you help me out?
Hello! I would love, love, love to make some vegan madeleines. Is there hope for me?
Hi Penny and Heather – thanks for all the tips, I have some baking to do!! (I just discovered YumUniverse through facebook, and am thrilled to find all these delicious alternative recipes!)
Thanks for the suggestions! I will do the best with all of your requests! Keep reading
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