By Marcy Goldman
A fondness for Baking bargains over 2 hundred unique, over-the-top luscious recipes, from Chocolate Eruption Cheesecake, Hummingbird Carrot Cake, famed Rougemont Apple Pastry Cake, Black-and-White Cookie espresso Cake, Blackberry Streusel truffles, Double-Dutch Chocolate Scones, meals courtroom Pizza Dough plus 3 bonus chapters: vacation Baking, Grainy Goodness and ever-easy recipes in Baker-in-a-Hurry.
The smells, the tactile adventure, the scrumptious effects! There’s not anything really just like the fresh-baked breads, pies, pastries, pizzas, biscotti – the total gamut of significant baking present in Marcy Goldman’s best-selling a fondness for Baking.
In enticing, compelling writing that's her trademark, Marcy, a educated pastry chef and grasp baker, stocks not just nice recipes, yet a bunch of ground-breaking tools and tips that make designated recipes streamlined. excellent for time-pressed bakers who wish uncompromising effects. Over a hundred and fifty pictures that show off entire masterpiece recipes and Goldman’s exact ideas.
Read or Download A Passion for Baking: Bake to Celebrate, Bake to Nourish, Bake for Love PDF
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Extra resources for A Passion for Baking: Bake to Celebrate, Bake to Nourish, Bake for Love
FOR THE COOKIES FOR THE DECORATION Nonstick cooking spray (optional) 2⁄3 cup colored sprinkles or nonpareils 4 cups unbleached all-purpose flour 2 cups confectioners’ sugar 2 teaspoon baking powder 1⁄3 cup heavy cream, plus more if necessary 1 teaspoon baking soda ½ teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1¾ cups sugar 2 large eggs 1 tablespoon pure vanilla extract 1 cup sour cream 1½ teaspoons pure vanilla extract 1. Preheat the oven to 350°F. Line several baking sheets with parchment paper or spray them with nonstick cooking spray.
I occasionally use other types of sweeteners, including honey, maple syrup, and corn syrup, which will keep in the pantry for months. I’m a traditionalist when it comes to cookies, so I haven’t baked much with alternative and artificial sweeteners such as agave nectar, stevia, Splenda, and NutraSweet. I can’t offer much advice about using them in place of sugar, but I urge you to take care and follow package recommendations—not all of these are appropriate for baking, and substituting isn’t always a matter of replacing sugar with an equal amount of the alternative.
Baking on parchment saves time and makes baking easier. If you portion out your dough onto paper, you won’t have to cool your cookie sheets between batches. When one batch is ready to come out of the oven, simply slide the cookies, still on the paper, onto a wire rack and slide the next batch onto the baking sheet and return it to the oven. Reuse paper from earlier batches to cut down on waste. Using parchment will save you from scrubbing your cookie sheets when you’re done. No cleanup— just toss the paper and that’s it.
A Passion for Baking: Bake to Celebrate, Bake to Nourish, Bake for Love by Marcy Goldman