How does an ordinary person make a sophisticated, crowd-pleasing cake in a snap? With a bundt pan, of course Foodie Susanna Short brings back the beautiful bundts of yesteryear with mouthwatering, kitchen-tested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere in Bundt Cake Bliss. From vintage favorites like Quick Orange Kiss and Tunnel of Fudge to fanciful finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts, this delightful book features just about every delectable bundt baked by the Midwest's own since the handy pan burst into the baking scene in the 1960s. And don't forget the dozens of glazes, sauces, and frostings sure to transform any cake into a shining crown of glory. Here is a cookbook that makes baking accessible to all, where fun is an essential tool in the kitchen. Among the delicious recipes and stories of the cakes and their creators are tips for dressing up bundts for special occasions and for managing those unexpected mishaps. And to top it off, Short offers warm and humorous reflections about the power of bundts in building community. Susanna Short is a caterer who has been baking with passion and curiosity since the age of six. Dorothy "Dotty" Dalquist and her husband H. David Dalquist developed the original Bundt pan for their company, NordicWare.
In Ace of Cakes: Inside the World of Charm City Cakes, Duff Goldman, Food Network's indomitable "Ace of Cakes," reveals the inspiration behind some of the most outrageous and extraordinary, gravity and reality-defying confectionary creations in the world. An eye-popping collection of photos, illustrations, stories, reflections, collages, and memorabilia celebrating the eccentric Baltimore bakery where everything takes off, Ace of Cakes is a truly delectable volume that shows the magic that can happen when creativity is king and "no limits" is the mantra.
When it's time to celebrate, it's time to bake a cake When it's time to be creative, it's time to bake a cake When it's time to find comfort in the kitchen, it's time to bake a cake. From weddings to birthdays to something nice for yourself and your family and guests, nothing marks a special occasion better than a freshly baked cake.
Now renowned baking teacher Nick Malgieri, author of Cookies Unlimited, Chocolate, and How to Bake, shares his flawless recipes and professional techniques for creating a perfect cake every time. From simple to extravagant, the recipes are presented with the same clear, uncomplicated instructions that have made Nick a favorite among firsttime bakers and experts alike. You'll find more than two hundred recipes for all types of cakes, from homey favorites such as Sour Cream Coffee Cake and Classic Angel Food Cake to luscious classics such as Dark and White Chocolate Cheesecake to international showstoppers such as Zuppa Inglese and Chocolate Raspberry B che de No l. Nick shows how to get the best results every time you bake, ensuring that your cheesecake will never crack, your pound cake batter will never separate, and your g noise will always be tender and light.
When the time comes to decorate or fill your cake, there's a wealth of creative ideas, from working with marzipan to piping icing to flavoring ganache and buttercream. Also included are tips on selecting the most flavorful chocolates, fruits, liqueurs, and other ingredients. Tempting color photographs throughout the book will inspire anyone to head into the kitchen. Novice bakers will be reassured and experts challenged with Perfect Cakes, a comprehensive collection of perfect recipes and expert guidance.
Where variety and manageable batches mix deliciously.
These outstanding recipes run the gamut of exactly the type of baked goods those managing gluten intolerance crave -- with a small twist. Based on extensive feedback, we've learned that gluten-free home bakers prefer small batches and yields from their efforts.
The reasons vary from space constraints (since people managing gluten intolerance typically require more products, which take up valuable cupboard, refrigerator and freezer space) to the sheer cost of the ingredients. The high cost of these ingredients often means that the baked goods tend to be enjoyed only by those actually suffering from the intolerance as opposed to other family members, friends and the like. And we've heard time and time again how much people crave variety and the ability to bake something that is quick, is easy to clean up and doesn't require hours of baking in the kitchen.
You'd never know that dazzling baked goods like these were gluten-free:
- Muffins, loaves and mixes, including banana oatmeal muffins, date cashew loaf
- Cookies and bars, such as crunch mocha cookies, almond macaroons, citrus squares
- Cupcakes, including sour cream fudge cupcakes, mini carrot cakes, amaretto cheesecake
- Crisps, crumbles, puddings and cobblers, such as baked pear pudding for two, strawberry rhubarb crisp, cr me caramel, peach cobbler
- No-knead yeast breads, including lemon millet bread, pumpernickel
- Tarts and pastry, including basic pastry, lemon meringue tarts, pumpkin tarts
- Holiday baking, including sticky date pudding, Scottish shortbread, classic crepes
The authors also include handy and specially created glossaries for those managing gluten intolerance, including information on equipment, ingredients and techniques.
A comprehensive collection of 1500 superb dessert recipes in one volume.
This collection of delicious family desserts has a tremendous variety of both classic recipes and new versions of traditional favorites all sure to please. A one-volume sourcebook, it is essential for every home baker's kitchen.
Some of the delicious recipes are:
- Caramel double nut squares; raspberry oat granola bars; coconut macaroon brownies; lemon shortbread; chocolate chip cookies; apricot almond biscotti; raspberry nut swirls
- Walnut crunch wheat muffins; lemony apricot jam muffins; fudgy nut muffins; peanut butter muffins; fresh herb muffins; cranberry tea muffins
- Double strawberry pie; blueberry streusel coffee cake; caramel pecan pumpkin pie; cool key lime cheesecake; mocha hazelnut torte; supreme lattice cherry pie
- Apple cinnamon cobbler; peach crumble; lemon coconut crisp; raspberry bread pudding; spicy cupcakes; perfect baked custard; butterscotch pudding; velvety chocolate custard.
A wealth of useful baking tips and techniques appear throughout the book, along with detailed and easy-to-follow baking instructions for everything from after-school snacks to luscious cakes and pies for family and guests. With this recipe-packed book, home cooks can bring baked goodness to the table every time.
100 of the best cake, pie, cookie, bar, and candy recipes from two sassy sugar mommas (and one of Oprah's favorite candy makers) on a mission to preserve America's best heirloom sweets and the even sweeter stories behind them."The mission of the 'Sugar Mommas'...is to bring readers vintage treats and the stories behind them. The result is a book filled with tempting cakes, pies, cookies, and candies. These ladies don't always follow the rules, and it's refreshing to see that their approach to baking comes with a sense of humor." --The Philadelphia Inquirer "Part retro, part contemporary and charmingly whimsical cookies, pies and bars share space with candies, cakes and more in such favorites as Gran's Tea Cakes, Cracked Sugar Cookies, Kentucky Derby Bars, Chocolate Hydrogen Bombs and Lucinda Bells $100 Pecan Pie....The Sugar Mommas dish out helpful hints throughout the book. Did you know that a 9-by-13-inch pan holds 15 cups, a 9-by-2-inch round cake pan 8 cups?" --San Antonio Express-News Sugar, Sugar offers 100 of the best cake, pie, cookie, bar, and candy recipes from two sassy Sugar Mommas, Kimberly Reiner and Jenna Sanz-Agero, who are on a mission to preserve America's best sweet treat recipes and the even sweeter stories behind them. As the Sugar Mommas explain, "We drove down memory lane to discover our sugar inheritance, and then dug into everyone else's past to find their dusty, torn, and butter-crusted index cards." What the Sugar Mommas found was that every recipe has a story. From desserts that accompanied families through good and bad times, to treats perfected by domestic help, to never-before-transcribed sugar concoctions developed from wild imaginations, each recipe conveys the unique personality of the friend or family member who created it. With plenty of pies worth the lie, cakes to diet for, and better-than-nooky cookies, as well as an assortment of cobblers, crisps, bars, and other decadent confections, Sugar, Sugar is sure to satisfy any sweet tooth.
Gourmet Treats for Every Occasion
S'mores takes the classic campfire treat to an unbelievably yummy new level Lisa Adams has set out to create recipes for s'mores that really live up to their name and leaving everyone clamoring for "some more " S'mores shares dozens of delightful recipes that use fruits, chocolates of every variety, sauces, breads, cookies and more to embellish the classic s'more and add variety, creativity, and fun to the fire.
Delicious new takes on the classic campfire dessert.
Fruit Flavor Burst
Chocolate Raspberry Croissant
The Roasty Toasty
July 7th is Chocolate Day
August 10th is National S'mores Day
August 30th is National Toasted Marshmellow Day
The first publication of the "Official S'more Recipe" was in the Girl Scouts newsletter, published by the Girl Scouts in 1927.
Lisa Adams is a writer, camping veteran and lifetime sweet tooth who loves to share her divinely delicious recipes with s'more fans everywhere. She lives in Menlo Park, California.