You Made That Dessert?
Format: PDF / Kindle (mobi) / ePub
Are you traumatized by special occasions that require a sweet ending? Do you always offer to bring a salad to potlucks? If so, Beth Lipton's "You Made That Dessert?" could be your salvation.
She has excellent taste (and by that, of course, I mean she shares my taste). Nothing is too fussy, but much to her credit she doesn't succumb to pre-fab shortcuts. This is a book for anyone truly interested in gaining some baking skills and understanding what's going on without getting a degree in chemistry.
She covers a little bit of everything with chapters on cookies and bars, cakes, custards and puddings, pies and fruit desserts, candies, and sauces and frostings. She even includes a final chapter entitled "Emergency Desserts (Don't Panic!)." This is basically cheese and chocolate; a good reminder of what you can do in a pinch.
As I flipped through, I found I was marking more recipes to try than I passed over. I settled on three: Geraldine's Chocolate-Date Cake. Its wonderful blend of flavors -- coffee, dates and chocolate -- enticed me. The dates act both as a sweetener and a moistener for the cake. Warm Gingerbread Pudding Cake seemed right for the season, as we had that cool rain rolling in last week. It's one of those "impossible" cakes with liquid poured over the batter before it goes into the oven. This magically turns into a gooey bottom layer. Let me tell you how good this smells when it bakes and how perfect it is with a dollop of whipped cream. Bliss. Great Big Coconut Cake. This bundt was not as successful. It looked promising with the layers of flavor provided by coconut milk and flaked coconut. But the amount of leavener killed it for me. The cake rose to a perfect height, but tasted more like a biscuit. Not a bad thing, in truth...just not what I wanted.
I plan to try several other recipes in the book, including Chocolate-Peanut Butter Pie, Molten Dark Chocolate Cakes, Silky Chocolate Nutella Mousse and Mocha Cream Pie.
Nowadays, I don't add many new cookbooks to my shelves because there are just so darn many competing for attention -- themed, specialty, holiday, allergy, you name it. Even with precious little space, this is one I'll make room for.
--Leigh Lambert, Washington Post
cold 3/4 cup heavy cream, plus 2 tablespoons 1 teaspoon vanilla extract 1⁄2 cup dried currants Tools: Dry measuring cups Measuring spoons Liquid measuring cup Baking sheet Large bowl Whisk Butter knife Pastry blender Flexible spatula or wooden spoon 21⁄2–3-inch cookie cutter or chef’s knife Pastry brush Wire cooling rack 1 Preheat the oven to 375ºF. Line a baking sheet with parchment paper. 2 Place the flour, 1/4 cup sugar, baking powder, and salt in a large bowl and stir with a whisk. Cut
minutes Makes 12 I think these little cupcakes, with their pink and white hues and sweet lemony glaze, would be perfect for a bridal or baby shower, or to take to a friend’s house for a party. Bake them in pink cupcake liners to go all-out cute. Ingredients: Cupcakes: 1/3 cup white chocolate chips 12 small strawberries 11/3 cups (5.7 ounces) all-purpose flour 3/4 teaspoon baking powder 1 ⁄8 teaspoon salt 8 tablespoons (1 stick) unsalted butter, at room temperature 3/4 cup (5.25 ounces) sugar
unsalted butter, at room temperature 3/4 cup (5.25 ounces) sugar 2 large eggs, at room temperature Tools: Standard 12-cup muffin tin Paper or foil cupcake liners Fork 3 small bowls Large bowl Flexible spatula Electric mixer (or wooden spoon) Rasp grater Dry measuring cups Liquid measuring cup Wire cooling rack Measuring spoons Opposite page: Currant Scones, Orange Cream Cupcakes, and White Chocolate– Strawberry Cupcakes 42 02_YouMadeThat 30-81.indd 42 1 Preheat the oven to 350ºF and
1/2 cup (1.45 ounces) unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chocolate chips Tools: 9-inch round cake pan Liquid measuring cups Dry measuring cups Measuring spoons Large bowl Electric mixer Flexible spatula Fine-mesh sieve Spoon Blender or food processor Wire cooling rack Opposite page: Geraldine’s ChocolateDate Cake 1 Preheat the oven to 350ºF. Mist a 9-inch round cake pan with cooking spray. Place the pan on a sheet of parchment, trace the pan with a
bed-and-breakfast in Venice Beach, California, a guest requested banana bread. I didn’t have enough butter, so I swapped in peanut butter—and I’ve been making banana bread this way ever since. Ingredients: Cooking spray 11/4 cups (5.35 ounces) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup creamy peanut butter (do not use “natural”) 2/3 cup sugar 3 large ripe bananas, mashed with a fork 2 large eggs, at room temperature, lightly beaten 1/2 cup chopped walnuts or chopped pecans