![Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery](http://img.images-bn.com/static/redesign/srcs/images/grey-box.png?v11.9.4)
Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery
272![Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery](http://img.images-bn.com/static/redesign/srcs/images/grey-box.png?v11.9.4)
Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery
272Hardcover
-
PICK UP IN STORECheck Availability at Nearby Stores
Available within 2 business hours
Related collections and offers
Overview
Butter Baked Goods is a gorgeously illustrated cookbook, packed with delicious recipes perfect for celebrating a special holiday with family and friends, or just everyday life. Inside you’ll find everything from cookies, scones and s'mores to chocolate cake, peanut butter and jelly cupcakes and apple pie . . . not to mention the coveted recipe for Butter’s famous marshmallows!
Butter Baked Goods began as a tiny bakery in Vancouver. Opened in 2007 by Rosie Daykin, the bakery is a pink-and-pistachio slice of heaven, its counters piled high with cake stands overflowing with irresistible baked goods. Not long after opening, word got out about the bakery’s marshmallows and Butter Baked Goods became known as the home of the very best gourmet marshmallow in North America, a delicious treat that can now be found in over 300 stores (and counting) across Canada, the U.S. and Japan. The recipe for Rosie's famous marshmallows is just one of the gems tucked inside the pages of this beautiful book.
Every recipe in Butter Baked Goods has simple instructions written in an accessible and easy-to-follow style. Everyone can create Butter's delectable treats—from grandmothers who have been baking all their lives to teenagers making their very first cupcakes. Rosie's baking is not about trickery, flamboyance or hard-to-find ingredients, but about great-tasting, homemade treats to celebrate life's milestones: birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers; or that gloomy, rainy afternoon when you need a little pick-me-up. Butter Baked Goods showcases nostalgic home baking at its very best.
Product Details
ISBN-13: | 9780449015834 |
---|---|
Publisher: | Appetite by Random House |
Publication date: | 10/15/2013 |
Pages: | 272 |
Product dimensions: | 8.20(w) x 10.10(h) x 1.20(d) |
About the Author
Read an Excerpt
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 ½ cups all-purpose flour
1 1 ⁄4 cups dark cocoa
1 ½ teaspoon baking soda
½ teaspoon salt
1 cup smooth peanut butter
½ cup butter, room temperature
1 cup granulated sugar
1 cup dark brown sugar
3 large eggs
1 ½ 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)
½ cup dark chocolate chips
½ 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 ½ 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.
Table of Contents
Introduction 1
The Pantry 9
Tools of the Trade 15
Methods to my Madness 25
Getting Ready to Bake 29
Chapter 1 Muffins, Scones, Cinny Buns and Loaves 33
Chapter 2 Drop and Sandwich Cookies 63
Chapter 3 Rolled and Cut Cookies 83
Chapter 4 Bars and Slices 99
Chapter 5 Butter Creams and Frostings 129
Chapter 6 Cakes 147
Chapter 7 Cupcakes and Whoopie Pies 169
Chapter 8 Pastry, Pies and Tarts 191
Chapter 9 Confections 225
A Big, Big Thank-You! 251
Index 255