Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery: A Cookbook - Couverture rigide

Daykin, Rosie

Couverture rigide

ISBN 10 : 1101875089 ISBN 13 : 9781101875087

Editeur : Knopf, 2015

A propos du livre

Revue de presse :

“What a marvelous cookbook! Rosie’s exquisite gourmet marshmallows put her on the map (and fly off our shelves at Joan’s on Third). Her wonderful Butter Baked Goods is an essential, accessible book of baking, filled with Rosie’s delicious recipes for classic sweets—and beautiful photography that bring Butter home.”
—Joan McNamara, owner of Joan’s on Third, Los Angeles
 
"The Butter Baked Goods cookbook is as inviting as a bakeshop window. In reading the curated recipes and taking in the enticing photos, you will be convinced you can actually smell the goodies in the oven! Passionate home cooks know that baking is about that treasured process, and Rosie will have you rushing into the kitchen to bake."
—Anna Olson, Food Network host and author of Back to Baking
 
"From the taste, to the packaging, to the love baked into each item, Butter Baked Goods inspire a wonderful sense of nostalgia. These heartfelt, timeless recipes are sure to be enjoyed by generations to come, and with this book, readers can recreate the warmth of Butter Baked Goods in their own home." 
—DEAN & DELUCA
 
“Long before I met Rosie Daykin, I met her baked goods. The tarts, the cupcakes, the cookies, the various delectable bars that were all so incredibly delicious it became soul-crushing to choose one over the other. As regulars, we came to know Rosie—the sweetie behind the sweets—and it wasn’t long before we fell in love with her too. She’s an amazingly talented woman, and a wonderful human being. Still, if I had to choose between her and one of her Dream Bars, it’d be a tough call. Maybe with this cookbook I can make my own" 
—Brent Butt, actor, comedian and creator of Corner Gas
 
"The lost art of old-fashioned family baking is preserved and made simple, accessible and beautiful in Butter Baked Goods. This cookbook is a celebration of the memories shared through baking, with recipes that will have you running back to the cookie jar for more. Rosie has grown her business well beyond the bakery yet preserves the magic, keeping baking as it's meant to be—easy and totally delicious."
—Trish Magwood, chef and author of In My Mother's Kitchen

“Rosie’s book is as yummy as stepping into her delicious bakery. Her inspiring recipes for scrumptious cakes, pies, and cookies will delight all of us who love to bake.”
—Sherry Yard, award-winning chef, author, and owner of Helms Bakery

“Paging through this beautiful book, I am thrilled to see so many of the iconic sweets of my childhood. There are cookie bars with sticky coconut bottoms and chocolate tops as shiny as mirrors. Plush white sugar cookies like feather down. And homemade marshmallows thrown into every kind of butterscotch and chocolate situation imaginable. Pretty, unpretentious, and totally doable, these recipes require just two simple things to spring to life: a throbbing sweet tooth and a hot oven.”
—Amy Thielen, author of The New Midwestern Table

“The Butter Baked Goods cookbook is a truly appealing collection of homey and nostalgic baked good that any passionate home baker would love! Filled with fresh takes on timeless treats such as muffins, cookies, scones, and pies along with on-point instruction and charming photography, Rosie’s recipes will surely become your favorites, too.”
—Emily Elsen and Melissa Elsen, authors of The Four and Twenty Blackbirds Pie Book

Extrait :

Chocolate Peanut Butter Crunch Cupcakes
 
When you were little, did your mom ever hide coins in your birthday cake? Mine didn’t but my friend Lesley’s mom did and I loved it. I am not sure if this was an early indication of my love of baked goods, or cash! I like to think it was the thrill of finding an unexpected surprise. With that in mind, I decided to stash a little peanut butter in the centers of these cupcakes. I find it goes down a little easier than a dime.
 
 2 1⁄2 cups all-purpose flour
1 1⁄4 cups dark cocoa
1 1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup smooth peanut butter
1⁄2 cup butter, room temperature
1 cup granulated sugar
1 cup dark brown sugar
3 large eggs
1 1⁄2 cups whole milk
1 cup sour cream
2 teaspoons pure vanilla

FROSTING
Peanut Butter Butter Cream (page 135)
Deep Dark Chocolate Butter Cream (page 133)
1⁄2 cup dark chocolate chips
1⁄2 cup Rice Krispies
 
If you prefer crunchy peanut butter, feel free to use it for the peanut butter center—but be sure to use smooth for the cupcake batter. 

Makes: 18 cupcakes 

You Will Need: 2 muffin pans lined with paper liners, large ice cream scoop, 2 (14-inch) piping bags, one fitted with a large round tip, one fitted with a large star tip

1. Preheat the oven to 350°F.
2. Onto a large piece of parchment paper, sift together the flour, cocoa, baking soda and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream 1⁄2 cup of the peanut butter with the butter and both sugars, on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
4. Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl several times.
5. In a liquid measuring cup, whisk together the milk, sour cream and vanilla to combine.
6. Turn the mixer to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (begin and end with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.
7. Use the ice cream scoop to fill each paper liner about three-quarters full with batter. Use two small teaspoons to push 1 teaspoon of peanut butter into the center of the batter and make sure it is fully covered by batter.
 

À propos de cette édition

• Éditeur: Knopf
• Date d'édition: 2015
• ISBN 10: 1101875089
• ISBN 13: 9781101875087
• Reliure: Relié
• Nombre de pages: 272