Throw moderation out the window. When you want that real homemade flavor, from-scratch frosted layer cakes, brownies that taste like brownies, and cookies that taste like the ones your grandma used to make, only real ingredients will do: real butter, real cream, real chocolate, and lots of it. Thatas how Rosieas has been baking its award-winning treats for over thirty years, and why the Rosieas Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book won an IACP/Julia Child Cookbook Award. Now, that book and the follow-upaRosieas Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Bookaare back, updated, revised, and combined into one super recipe collection. Packed with more than 300 irresistible recipesamore than 40 never before publishedafrom Judy Rosenberg, owner of Rosieas Bakery, the famous chain of New England bake shops that has won numerous Best of Boston awards, The Rosieas Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book is for holidays, birthdays, pick-me-ups, the cookie jar, bake salesawhen only genuine homemade goodness will do. Fabulous cakes and cupcakes: Lemon Coconut Layer Cake, Velvet Underground Cake, Chocolate Custard Sponge Roll, Sour Cherry Fudge Cake, Coconut Pecan Oatmeal Cake, Mayaas Little Butter Cupcakes, and Coconut Fluff Babycakes. Delectable cookies and bars: Pecan Crunchies, Fresh Ginger Crisps, Dagwoods, Honeypots, Noah Bedoahs. Plus the unspeakably delicious Chocolate Orgasms, and more.Ia#39;m partial to lacy paper doilies, but since cutting a frosted cake on a paper doily can be a messy business, I avoid the problem by putting the doily under the plate instead of under the cake. Make sure that your doilies are crisp and clean, your flowers, berries, and nuts are fresh, and all your toppings are perched ... But if this means bringing a bowl of water to the table, just wipe the knife well after each cut.
|Title||:||The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book|
|Publisher||:||Workman Publishing - 2011-11-24|