Buttercup Bakes at Home : More Than 75 New Recipes from Manhattan's Premier Bake Shop for Tempting Homemade Sweets
When prepared the old-fashioned way, nothing tastes as delicious and comforting as homemade sweets fresh from the oven. Now Jennifer Appel, cookbook author and owner of the world-famous Buttercup Bake Shop, shares more of her popular recipes in Buttercup Bakes at Home, a collection of more than 75 new and tempting treats from the much-loved bakery and her own kitchen, for home cooks to enjoy.
Family and friends will swoon over the Lemon Coconut-Filled White Buttermilk Cake, Buttercup Golden Layer Cake with Chocolate or Vanilla Buttercream, and Banana Oatmeal Crumb Cake. A wide variety of cookies, bars, and other goodies, such as Dried Cranberry Pumpkin Bars, Marshmallow Crunch Brownie Bars, Pear Nectarine Crisp, Mixed Berry Trifle, and Chocolate Sandwich Cookie Bread Pudding will tempt any palate. There is also a chapter on making delectable cheesecakes, including Lime Cheesecake with Gingersnap Crust and Cappuccino Cheesecake; and what would a book from the owner of the Buttercup Bake Shop be without cupcakes? Here you'll find Gingerbread Cupcakes with Pumpkin Cream Cheese Icing, German Chocolate Cupcakes with Caramel Pecan Frosting, Peanut Butter and Jelly Cupcakes (perfect for an after-school snack), and even Splenda-iferous Cream-Filled Vanilla Cupcakes. There's also a chapter on baking with children, with simple recipes such as Candy Bar Ice Cream Pie and Peanut Butter Chocolate No-Bake Cookies.
For bakers and home cooks of any skill level, Buttercup Bakes at Home is the perfect addition to any kitchen bookshelf -- with recipes for any occasion -- whether you are entertaining guests or cooking for loved ones. Complete with preparation tips and easy-to-follow instructions, this delightful collection is sure to satisfy dessert fans of all ages.
In 1996, Appel and Torey opened Magnolia Bakery in New York City's Greenwich Village, and they are the authors of The Magnolia Bakery Cookbook. Of course, eventually they parted ways, with Appel opening her own Buttercup Bake Shop six years ago. She is also the author of an earlier Buttercup cookbook, and now she presents more of her favorite homey treats, from Peanut Butter Cheesecake to Peach Pandowdy. Recommended for larger baking collections. Torey's (More from Magnolia) new book is not a dessert collection but an eclectic selection of savory recipes ranging from contemporary dishes such as Yellow Beet, Walnut, and Gorgonzola Salad to old-fashioned classics like Chicken Kiev and Three-Can Tuna Casserole, followed by a short chapter devoted to sweets. There are color photographs throughout of both the recipes and the author at her country house in upstate New York ( la the Barefoot Contessa). Fans of Torey's bakery and earlier cookbooks may be disappointed that she has turned away from desserts here; for larger cookery collections and other libraries where her first two books have been especially popular. Copyright 2006 Reed Business Information.
There are no customer reviews available at this time. Would you like to write a review?
Simon & Schuster
October 09, 2006
Number of Print Pages*
Adobe DRM EPUB
* Number of eBook pages may differ. Click here for more information.
Excerpt from Buttercup Bakes at Home by Jennifer Appel
It seems like just yesterday when I first opened the doors to Buttercup Bake Shop one sunny August morning. I remember customers lining up for a taste of our divine creations, and the lines haven't stopped in the six years we have been here. Innumerable cupcakes and countless birthday and special-occasion cakes later, my tiny Midtown bakery is as popular as ever, churning out our from-scratch confections in full view of our devoted customers. Each of our famous cupcakes is lovingly frosted by hand in our front window and our mouthwatering layer cakes are iced and decorated in our glass-enclosed kitchen, as customers watch with their noses pressed against the glass whenever possible.
Seeing customers sit down and enjoy their desserts is a joy. It seems that peeling off the paper to each cupcake transports folks right back to their childhood, and the expressions on their faces are always the same: deep satisfaction and happiness.
Our from-scratch baking is so delicious and down-home that customers try to pass off our desserts as their own! I know this because one day several years ago a woman purchased a birthday cake inscribed for her son's birthday and asked us not to "put the sticker on the box." By sheer coincidence, her son was working nearby and stopped in just for a Buttercup snack. It was quite a funny moment, but all was forgiven, even though the jig was up!
While our popularity has grown over time, so has the list of clientele who enjoy Buttercup's freshly baked goods. More and more folks are hosting parties and events featuring our signature cakes and cupcakes such as Buttercup Golden, Lady Baltimore, and German Chocolate, including the Today show, Live with Regis and Kelly, Late Night with Conan O'Brien, Saturday Night Live, and Miramax Studios, as well as dozens of television stations, publishing houses, and major magazines. It appears that New Yorkers, famous or otherwise, can't get enough of our sweet creations.
As the desire to bring back the neighborhood bake shop grows, so has my passion to deliver freshly baked all-American desserts to the people who love them. With that in mind, I have plans to bring the neighborhood bake shop to every neighborhood in New York City and even farther, to your favorite city or town. Each bakery will have that same old-fashioned nostalgic charm, with those familiar sights and smells to delight the senses.
While my business has flourished, so has my family. Since my last cookbook was published, I have gotten married to my sweetheart, Heran. And in case you're wondering, the answer is yes, I made my own wedding cake! It was a simple but beautiful old-fashioned white cake with silky buttercream frosting, adorned with pale ivory buttercream dots and drop flowers.
In 2004, my husband and I welcomed our remarkable daughter into the world, Isabel Eliana. What a treat it will be when she can climb up on a chair in the kitchen and bake with me! I'm sure she'll love to, since she already has a sweet tooth, and with a chef for a father and a baker for a mother, I think a love of food is most certainly in her blood.
As a baker, I'm constantly creating new desserts. This book is a result of that creative desire. While it's hard to pin down my absolute favorites, a few of
my new confectionary loves include Drizzled Peanut Butter Chocolate Chunk Cookies, Cranberry Tea Loaf, Black and White Cupcakes, and Butterscotch Pudding. And while rich old-fashioned desserts continue to please our customers, today's crowd also wants a few low-fat, low-sugar treats. So I've whipped up a few recipes to include that satisfy the taste buds but won't necessarily pack on the pounds, like Low-fat Chocolate Bread Pudding with Raspberry Sauce, Teatime Apple Cake, and Splenda-iferous Cream-Filled Vanilla Cupcakes. I've also included a chapter just on cupcakes, as well as one for baking with children. So here are more than seventy-five new recipes that promise to be as enjoyable and easy-to-bake as they are delicious and satisfying to eat.
And if you're in the neighborhood, don't forget to stop in to see us at Buttercup and say hi!