Mom, Grandma, Auntie, God-Mom (you get the gist) deserves dessert this Mother's Day!  These beautiful bouquet cupcakes will surely secure your place as the favorite, and then some; vanilla cake topped with fluffy vanilla frosting topped with an edible floral cameo. Don't expect her to share, so be sure to snag a few for yourself, too!


Celebrate Spring at Baltimore's Flowermart! 1

Friday, 2 pm

Mount Vernon, Baltimore, Maryland

Stop by and say hi-- Doron Petersan votes for her favorite in the Grand Hat Contest!


Come to the B'more Vegfest this weekend for sweet treats and vegan eats!  At 3pm, Sticky Fingers' Doron Petersan will be showing you how we create our Fudgetastic Brownies.  Come and sample the goods and get your copy of the recipe from 'Sticky Fingers Sweets: 100 Super Secret Recipes from Sticky Fingers Sweets & Eats'!

  • UMBC Campus, Ericson Field
  • 11-4
  • Baltimore, MD




Homepage_Rounded_About Join Compassion Over Killing and Sticky Fingers Sweets and Eats for a vegan wine and cheese tasting to celebrate US VegWeek! Held in the large event space next to Sticky Fingers, we’ll be sampling gourmet vegan cheese from companies such as Treeline, Door 86, Dr. Cow, and Nacheez along with delicious wine pairings. If you’re still hungry for more, Sticky Fingers will have their full menu, bar, and desserts available for purchase! Donations for attending this special benefit event will support Compassion Over Killing’s work to protect animals. Get ready to enjoy just how delicious and compassionate dairy-free cheese can be!

We’re pleased to announce that local artist, Dana Ellyn, will be joining our special event. Dana’s artwork will be shown and sold for one night only – and a portion of the sales will be donated to Compassion Over Killing!

WHEN: Thu., April 24 from 6 to 8 pm
WHERE: Next door to Sticky Fingers Sweets and Eats 1370 Park Rd. NW Washington, DC 20010
METRO: Columbia Heights (green/yellow line)
TICKETS: $20 in advance, $25 at the door. Includes 1 glass of wine. Donate online with the comment “Wine and Cheese.” Donate by phone: 301-891-2458.

Beignets Mardi Gras is on the horizon, and we’re ready to party Louisiana style.

Get 4 hot and freshly sugared Beignets made to order for $4.00. Be sure to mark this one on your calendar, because they’re only available March 4th and 5th! We'll also have drink specials those days to make your celebrating a little more fun. Call the shop or pop on by to find out details.

Don't forget we've also got King Cakes available (by order only) starting today, February 28th-March 3rd, for pick up March 4th and 5th. $12.00 each. Bring a little of the Big Easy home to share!


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1779093_10151974159922568_626919469_nHelp us make a difference for Wild Animals by donating to Born Free and their tireless work for animals everywhere.  Enjoy our sweet lemon lions and peanut banana chimps, and $1 goes to help keep wild animals in the wild.

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Valentine's Day is only a few days away, but don't worry; we've got you covered! Choose from Heart Cake Tarts-for two (in vanilla raspberry and chocolate raspberry), Chocolate Raspberry Cupcakes, Chocolate Covered Strawberry Cupcakes, Red Velvet Cupcakes, Spiced Chocolate Cupcakes, Messages of Love Cupcakes, and Smackers. We also have chocolates from Charm School Chocolates, Lagusta's Luscious, and Sjaak's Organic Chocolates. Stop by the shop today, or order yours to pick up on Friday!

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whspfpb flyerJoin us for a very special 'Yappy Hour' to benefit Washington Human Society and Pinups for Pitbulls.  Your pup will enjoy complimentary snacks and drinks while you enjoy dinner and drink specials from Sticky Fingers.  'Ask The Vet', Tina Conway, DVM, DACVIM all of your most pressing questions.  Purchase the PFPB 2014 Calendar, amazing works from Up The Pups, enter raffles for Sticky Fingers gift certificates and more!  $5 at the door, well behaved pups and people invited :-)  

2013-12-29 11.13.51Brunch all day with us on New Years Day!  Enjoy platters of french toast, biscuits and gravy or pancakes.  How about a power salad to start the year off right, or a hearty bowl of Hoppin' John served with jalapeno corn bread.  Don't forget a warming Irish Coffee made with organic blends from Counter Culture, boozy shakes made with So-Delicious, or house made Sangria.  Of course we'll be grilling our loaded veggie burgers, black bean quesadillas and sandwiches along side our sweet supply of cupcakes, cookies, brownies and pies.  Let's not forget that it's DONUT DAY TUESDAY!

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Holiday Hours

Christmas Eve, December 24th: 8:00am-3:00pm Christmas Day, December 25th: Closed New Year’s Eve, December 31st: 8:00am-5:00pm New Year’s Day, January 1st: 9:00am-8:00pm

We’ll be serving a special New Year’s Day brunch all day on January 1st. Stay tuned for details!

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apple pie latte

Traditions and Additions

It wouldn’t be November without pumpkin taking over; pumpkin pie, pumpkin pancakes, pumpkin muffins, porcupines eating pumpkins.  While we here at Sticky Fingers love a good pumpkin (fill in the blank), we feel that it is best used to add flair and flavor to a traditional favorite. Pumpkin pie?  Sure thing, though we use a non dairy cream cheese  like Go Veggie!  or Tofutti brands for the base. Still loaded with spice and baked into a sweet and flaky crust, just how you remember.   Pair it with this adult milkshake, and impress your guests.

From our baking book ‘Sticky Fingers’ Sweets; 100 Super Secret Vegan Recipes’

Single Sweet as Pie Crust

Yield: Makes 1 shell

1 cups (4 ounces) all-purpose flour

2 1/2 tablespoons (1.13 ounces) sugar

1/4 teaspoon salt

213 cup (2.5 ounces)

non-hydrogenated vegan margarine (recommended: Earth Balance), cold, cut into 1/4"pieces

1 1/2 tablespoons cold water


1. In a food processor fitted with a metal blade, pulse together the flour, sugar and salt until


2.Add the margarine pieces and pulse 5 to 7 times until the mixture becomes crumbly

3. Add the cold water and pulse 5 to 7 more times until mixture just comes together.

4. Turn the dough out onto a clean work surface. All the dry ingredients may not be

incorporated, but that is okay. Briefly knead the dough until all the dry ingredients are

incorporate, about 30 seconds. Do not over mix or over knead the dough. The pie crust will

be tough if you work it too long.

5. If you do not have a food processor, work the margarine into the flour mixture with a dough

cutter. Sprinkle the water over the mixture and gently toss with a fork, until all the dough is

moist and you can form it into a ball. Be careful not to overmix it and do not knead it.

6. Wrap the dough tightly in plastic wrap and refrigerate until ready to use.


Pumpkin Cheesecake

Yield: Makes 1 cheesecake

1 1/2 cups (12 ounces)

non-hydrogenated vegan cream cheese (recommended: Tofutti or Go Veggie!)

2 1/2 cups canned pumpkin

1/2 cup evaporated cane sugar

1/3 cup brown sugar

1/4 cup all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon lemon juice


1.Preheat the oven to 350º F.

3.In the bowl of a stand mixer, mix the cream cheese with the paddle attachment until

soft and smooth, about 3 minutes.

4.Add the pumpkin to the cream cheese and mix until well combined, about 2 more


5.Add the sugars and combine.

6.Add the flour, cinnamon, allspice, nutmeg and salt and combine.

7.Add the lemon juice and mix until combined and smooth.

8.Pour the filling into the prepared Pie Crust and bake for 40 to 50 minutes,

or until the top is set.

9.Cool completely and serve.

Pumpkin Spice Milkshake

1 cup vanilla frozen dessert; So Delicious soy or coconut frozen dessert

8 oz So Delicious Pumpkin Spice Coconut Milk


8 oz soy or coconut milk

¼  tsp cinnamon

¼ tsp nutmeg

¼  tsp allspice


1.5 oz dark Rum (optional)


Put all ingredients into a blender.  Mix until smooth and serve in your favorite cocktail glass.  Garnish with cinnamon stick.

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apple pie latte

Gluten-Free Savory bake filled with sweet potatoes and mixed vegetables sauteed with onions, spices, and Beyond Meat, baked in a hearty gravy.  Sides of roasted garlic mashed potatoes, sesame kale and mushroom gravy available a la carte.  Pumpkin, bourbon pecan, or apple pie piled high and ready.  Sticky cinnamon buns, blueberry or banana-chimp muffins for your mornings guests.  Enjoy your holiday this season, and let us take care o the cooking (and baking) for one, or for everyone.

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sticky bun vegan drinksNovember DC Vegan Drinks will be at Sticky Fingers Sweets & Eats  Thursday, November 21st from 5pm – 8pm. Come out and celebrate the launch of our new boozy drinks menu! THAT'S RIGHT! Boozy drinks at Sticky Fingers! Think mudslides and bourbon vanilla bean milkshakes, creamy-khalua au lait, and of course vegan friendly wines and crafts beers.  A portion of all sales will go to Benefit the animals at Poplar Springs Animal Sanctuary.

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bobby doronBobby and Sticky Fingers go way back.  The Deen Brothers came to our shop in 2005 to uncover the secrets behind our magical sticky buns.  Back then on their Food Network show 'Road Tasted' (see the clip), you weren't even allowed to mention the word vegan.  Tomorrow watch Bobby and Doron take Mama's infamous meaty recipes and reconstruct them in to (gasp) vegan masterpieces.  Yep, he even says the word out loud.  Enjoy tofu Creme Brulee, baked tofu bites, and a hearty gumbo all while chit-chatting the night away. Cooking Channel

9pm EST


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photo-4This is our shake machine.  For years folks told us to make shakes, and I thought; 'We already have a soft serve machine, who needs shakes?  Besides,  we'd have to change so much to the front of the shop to fit it in anywhere. '  Then, about a year ago the ice cream machine bit the dust.  Ice cream is that 'thing' that has always been a nice addition to the sweet mix, the cold dessert always on tap in the hot summer, and ready for a quick, icy pick-me-up in the afternoon.  There was a void.  A cold, cold void.  And again, we started dreaming of shakes. After doing all of the oh-so-fun mini business plan, return on investment, architectural scheme and contractors plans, we decided to do an overhaul and prepare for a new beginning; a shake menu.

I won't bore you with details of endless afternoons filled with chocolate, spice, and pint after pint of ice cream.  I won't tell you about the sugar high, the weight gain, and the peanut butter fudge shake that was so thick no one could get it through the straw.  I surely won't tell you about the cupcake shakes that are so shameful we had to taste them with the lights off.

I will tell you that our shake menu and recipe list is growing out of control.  And with the frozen insanity that is So Delicious, these shakes are richer than we ever could have dreamed.  With our liquor license approval and cocktail menu launch only days away (think boozy shakes, coffee drinks with a nip, and a Bloody Mary loaded with whiskey) we can't stop the shake.

Here is Ilana's latest crav-ention; apple pie ala mode shake, inspired by our very own recipe for Apple Pie.

photo 2

Apple Pie Ala Mode Shake

9 ounce vanilla ice cream (So Delicious Coconut or Soy Frozen Desserts)

4 ounces non-dairy milk (So Delicious Coconut Milk)

¼ tsp cinnamon

¼ tsp nutmeg

¼ cup organic apple sauce

Garnish with cinnamon or apple wedge

1.5 ounces Dark Rum (optional)

In a blender or shake-maker, add ingredients and blend until smooth.  Garnish with an apple slice or cinnamon stick, and enjoy immediately.




While we wait for photos, here is the recipe of the cake made at this year's Green Fest at the Washington Convention Center.  Thank you to everyone who came to watch, taste,  participate, and purchase books. Cooking demos are always fun and even better with sticky samples of cake.  Yum. This recipe is adapted from our winning recipe on Cupcake Wars; Gilbert Ganachfried chocolate coconut spice cake, combined with the coconut creme from our Cocnut Creme Pie Recipe.  You can find both of these and more featured in our baking book, Sticky Fingers Sweets!

Frostingless Chocolate Spice Cake with Coconut Coulis

First, start with your cake.

1 cup sugar

1 cup flour

1/3 cup cocoa

1 teaspoon baking soda

1/4 teaspoon fine salt

3/4 cup seltzer water

1/4 cup coffee, brewed strong, cooled

1/3 cup oil

1/2 teaspoon vanilla

1 teaspoon vinegar

Preheat oven to 325 degrees F.

Line a standard cupcake pan with 12 cupcake liners. Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the seltzer water, coffee, oil, vanilla, and vinegar. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Do not over mix the batter.

Fill the 12 standard cupcake cups 3/4-full and bake for 19 minutes or until a toothpick inserted into each cupcake comes out clean. Cool the cupcakes completely.

Now, the Coulis

2 cups coconut milk, canned

3 tablespoons cornstarch

1/2 cup sugar

1/4 teaspoon salt

1 cup flaked coconut, toasted

1 teaspoon vanilla

1 tablespoon non-hydrogenated vegan margarine (recommended: Earth Balance) or coconut oil

In a small bowl, whisk together 1/4 cup of the coconut milk with the cornstarch to make a slurry. Set aside.

In a medium heavy-bottomed saucepan, combine the remaining coconut milk, sugar and salt and heat until bubbles begin to form at the edges.

Slowly pour in the cornstarch slurry while whisking. Continue to whisk while cooking for 1 to 2 minutes, or until the mixture thickens enough to coat the back of a metal spoon. Do not bring to a full boil.

Remove from heat and stir in the coconut, vanilla and margarine.

Top each layer or cupcake with coconut coulis  and coconut, and add any chocolate, fruit, or coconut if you wish.


DC_VegFest_2013_transparent-logo1Join us for an amazing day of  vegetarian food and fun!  Doron Petersan will be showing you how to prepare recipes the pickiest of toddlers will devour.  Just ask Ezra, our two year old taste tester.   Stop by our table and enjoy our cookies, brownies, and more.  Oh, and don't forget to try our Rich Red Velvet cake, made with Go Veggie! Dairy Free Cream Cheese at the Go Veggie! table. Tell them we sent you.

WHERE: Yards Park (near Nationals Stadium) - Need directions? WHEN: Sat., Sept. 28, 2013 from 11am to 6pm

This annual vegetarian celebration is a FREE outdoor festival featuring over 100 exhibitors, cooking demonstrations, speakers, free food samples, and more. It’s dog-friendly and there’s also a kid’s activity area—so bring your friends and family because we’ve got something for everyone!

To find out more:


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