Eat More Dessert: More than 100 Simple-to-Make & Fun-to-Eat Baked Goods From the Baker to the Stars
224
Eat More Dessert: More than 100 Simple-to-Make & Fun-to-Eat Baked Goods From the Baker to the Stars
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Overview
With chapters dedicated to baby showers, weddings, holidays and all kinds of themed parties, you'll have a dessert ready to please any crowd. And since you don't have to start from scratch, you'll have time to enjoy yourself at the gathering instead of spending all your time in the kitchen.
Jenny has created tasty treats for celebrities such as Tori Spelling, Dean McDermott and Tiffani Thiessen and her desserts have been featured on popular shows such as E! News, Extra, Entertainment Tonight, The Insider and in Brides Magazine.
Recipes range from simple, crowd-pleasing sugar cookies and mini apple pies, to show-stopping, over-the-top white chocolate-dipped sparkle cake pops and pink drizzled peanut butter cracker cookies. With the exceptional treats from this dazzling dessert guide you'll be the hit of any occasion.
Product Details
| ISBN-13: | 9781624144752 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 10/24/2017 |
| Pages: | 224 |
| Product dimensions: | 8.10(w) x 8.95(h) x 0.65(d) |
About the Author
Read an Excerpt
Eat More Dessert
More Than 100 Simple-To-Make & Fun-to-Eat Baked Goods From the Baker to The Stars
By Jenny Keller
Page Street Publishing Co.
Copyright © 2014 Jenny KellerAll rights reserved.
ISBN: 978-1-62414-067-9
CHAPTER 1
The Basics
THESE CORE RECIPES ARE REPLICATED AND REPRODUCED THROUGHOUT MY DESSERT TABLES BY TWEAKING FLAVORS OR SWAPPING DECORATING TECHNIQUES.
Buttercream Frosting Recipe
YEARS BACK, I SENT MY HUSBAND TO THE STORE FOR A FEW GROCERIES. ON THE LIST WAS MARGARINE. HE CAME BACK WITH THE STORE BRAND. ASSUMING THAT IT DIDN'T MATTER, I MADE MY BUTTERCREAM FROSTING. UNFORTUNATELY, THE OFF-BRAND MARGARINE COLORED MY ICING YELLOW. BECAUSE OF THIS, I'M A STICKLER FOR IMPERIAL BRAND MARGARINE. IT'S THE LIGHTEST SHADE OF MARGARINE, WHICH PREVENTS MY ICING FROM BECOMING A COLOR BEFORE I'VE COLORED IT.
IT'S TYPICALLY MADE FROM MILK, BUTTER AND CONFECTIONERS' SUGAR. ALTHOUGH NOT TRUE "BUTTERCREAM" IN THE SENSE THAT MY FROSTING RECIPE HAS NO ACTUAL BUTTER IN IT, I LOVE THAT MINE SPREADS AND TASTES BETTER WHEN MADE WITH IMPERIAL MARGARINE AND CRISCO SHORTENING. I THINK YOU'LL LOVE IT, TOO.
THIS BASIC BUTTERCREAM FROSTING WORKS FOR A VARIETY OF PURPOSES. DEPENDING ON WHICH DESSERT YOU'RE MAKING, MY BASIC BUTTERCREAM RECIPE MAY BE TWEAKED. ADD COCOA POWDER FOR A CHOCOLATE FROSTING OR DROP IN SOME PEPPERMINT OR LEMON EXTRACT TO PUMP UP THE FLAVOR. IF YOU LIVE IN A WARM CLIMATE, IT'S A GOOD IDEA TO USE HALF THE MILK ADDED TO THE BUTTERCREAM RECIPE SO THE ICING IS FIRMER. IT'S VERY FLUFFY AND MELTS EASILY IN WARM WEATHER.
MAKES ABOUT 6 CUPS
INGREDIENTS
1 CUP (225 G) IMPERIAL MARGARINE OR BUTTER (2 STICKS)
1 CUP (225 G) CRISCO VEGETABLE SHORTENING
2 POUNDS (907 G) CONFECTIONERS' SUGAR (ABOUT 7 ½ CUPS)
2 TEASPOONS PURE VANILLA EXTRACT
3 TABLESPOONS (45 ML) WHOLE MILK
DIRECTIONS
1. Combine the margarine and Crisco in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
2. Add half of the confectioners' sugar and continue beating on low speed for an additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining confectioners' sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about 2 minutes more. Add any food coloring at this time, if using, and beat on low speed until light and fluffy.
3. Use immediately or store in an airtight container refrigerated for up to 30 days.
BUTTERCREAM TIPS
* I use AmeriColor soft gel paste in squeeze bottles, found at most baking stores, because the colors are so vibrant and the tiniest bit goes a long way. Some colors are much stronger than others. Like paint drying, pink tends to get darker as the frosting dries. In this case, less is more.
* Other recipes call for deep, darker colors like red, black, and brown. For these colors, you need to use a lot more to get the rich shades you desire. Start off with a little and add more as needed. If you add too much gel at first, you can always mix in more frosting to lighten the color in the bowl.
Chocolate Buttercream Frosting
MAKES ABOUT 6 CUPS
INGREDIENTS
1 CUP (225 G) IMPERIAL MARGARINE (2 STICKS)
1 CUP (225 G) CRISCO VEGETABLE SHORTENING
1 CUP (118 G) UNSWEETENED COCOA POWDER
2 POUNDS (907 G) CONFECTIONERS' SUGAR (ABOUT 7 ½ CUPS)
2 TEASPOONS PURE VANILLA EXTRACT
4 TO 6 TABLESPOONS (60-90 ML) WHOLE MILK, AS NEEDED
DIRECTIONS
1. Combine the margarine and Crisco in the bowl of an electric mixer and beat on medium speed until smooth, about 2 minutes.
2. Whisk the cocoa powder and confectioners' sugar together in a large bowl. Add half of the dry ingredients to the margarine mixture and continue beating on low speed until the mixture is creamy, about 2 minutes. Add the remaining dry ingredients, vanilla and milk, and beat until the frosting is light and fluffy, about 2 to 3 minutes more.
3. Use immediately or store in an airtight container refrigerated for up to 30 days.
Sugar Cookies
THIS IS THE RECIPE THAT STARTED IT ALL AND THE ONE THAT WILL ALWAYS BE DEAREST TO ME. EVERY TIME I TELL STUDENTS IN MY COOKIE DECORATING CLASS THAT THESE SUGAR COOKIES ARE FAIL-PROOF, THEY EYE ME SUSPICIOUSLY. BUT ONCE THEY TRY IT THEMSELVES, THEY AGREE: ANYONE CAN MAKE THEM, AND EVERYONE WILL LOVE THEM.
MAKES ABOUT 24 COOKIES
INGREDIENTS
3 CUPS (375 G) ALL-PURPOSE FLOUR, PLUS MORE FOR ROLLING
2 TEASPOON ALUMINUM-FREE BAKING POWDER
1 CUP (225 G) SALTED BUTTER (2 STICKS), AT ROOM TEMPERATURE
(DO NOT USE MARGARINE FOR THIS RECIPE; IT TASTES BETTER WITH BUTTER) 1 CUP (200 G) GRANULATED SUGAR
1 LARGE EGG
2 TEASPOONS PURE VANILLA EXTRACT
1 BATCH BUTTERCREAM FROSTING (here)
DIRECTIONS
1. Into a medium bowl, combine the flour and baking powder with a whisk. Set aside.
2. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat the butter and sugar for about 1 ½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
3. Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
4. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch (2.5 cm)-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough on a lightly floured flat work surface to about ¼-inch (6 mm) thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch (2 cm) apart.
7. Bake one sheet at a time in the middle of the oven for about 7-8 minutes, or until puffy. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
8. Continue rolling out the gathered scraps and remaining disk until all the dough has been used.
9. Decorate the cookies with my buttercream frosting.
While I'm waiting for my dough to chill in the refrigerator, I always regroup my kitchen. If you've ever been to my house, you'll notice I'm constantly picking up. I have a hard time sitting down to relax if there's a sink full of dishes. So when I'm baking, I clean as I go. Baking's less stressful when you have a clean countertop to work from.
COOKIE-MAKING TIPS
* For best taste and results, I only use real butter in my cookies.
* Because some ovens are finicky due to "hot spots" and uneven temperatures, baking one sheet at a time on the middle rack ensures the cookies have a better chance of baking evenly.
* If you're feeling adventurous, you can add food coloring to your cookie dough for colored sugar cookies. Fall leaf and spring flower cookies look great with food coloring.
* I try to keep my cookie decorating designs minimal. Rather than pipe on every last detail of a cookie (faces, names, extreme details), keep it simple. All those extra details can make your cookie look overdecorated and messy. In addition to standard round tips, I often use star tips that create texture (shown in wedding dress, heart, sheep, ice cream cone and pine cone cookies).
Sourcing Cookie Cutters
Over the years, I've become a cookie cutter collector. I've learned the hard way that if I see one I like, I should grab it, even if I don't have an immediate use for it — especially since they tend to be $1 or less. They always come in handy down the line (and sometimes, one cookie cutter can trigger an entire dessert table theme). My go-to spots for cookie cutters are Wilton.com, Thecookiecuttershop.com, Michael's and JoAnn Fabric & Crafts.
Basic Cake Recipe
I'M ALL ABOUT MAKING THINGS EASY IN THE KITCHEN, SO I USE LOTS OF CAKE MIXES IN ASSORTED FLAVORS TO SUIT THE OCCASION. YOU CAN USE CAKE MIXES FOR CAKE LAYERS, CUPCAKES AND AS THE BASE FOR MY CAKE POPS. ALTHOUGH DUNCAN HINES IS MY FAVORITE BRAND BECAUSE IT'S SO MOIST AND RICH, ANY QUALITY CAKE MIX WILL DO. AND BECAUSE I LOVE MOIST CAKE, I ALMOST ALWAYS ADD AN EXTRA EGG AND A BOX OF INSTANT PUDDING TO THE BATTER.
MAKES TWO STANDARD 8-INCH (20.5 CM) ROUND CAKES OR TWO DOZEN CUPCAKES.
INGREDIENTS
COOKING SPRAY OR CRISCO OR BUTTER PLUS FLOUR, FOR PANS
1 (18.25-OUNCE [517 G]) BOX DUNCAN HINES CAKE MIX (USE YOUR FAVORITE CAKE FLAVOR)
1 (3.4-OUNCE [110 G]) BOX JELL-O INSTANT PUDDING AND PIE FILLING, DRY (USE A FLAVOR TO COMPLEMENT THE CAKE MIX)
1 CUP (235 ML) WATER
1/3 CUP (80 ML) OIL
4 LARGE EGGS
DIRECTIONS
1. Preheat the oven to 350°F (180°C). Coat two 8-inch (20.5 cm) round nonstick cake pans with cooking spray, or grease and flour the pans, tapping out the excess flour. Set the prepared pans aside.
2. In a large bowl, and using an electric stand mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2 to 3 minutes, or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.
3. Pour the batter into the prepared cake pans, filling each one approximately three-quarters full.
4. Place the pans in the preheated oven, on middle rack. Bake the cakes for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the pans from the oven and place on wire cooling racks for 25 to 30 minutes.
6. Run a knife around the edges of the cakes, flip the pans over, and gently extract the cakes.
7. Return the cakes to the wire racks and finish cooling completely before frosting and decorating.
8. After the layers are cooled, freeze or refrigerate the cakes for 1 hour before decorating, to reduce crumbs and make for a smoother icing process. Decorate as directed.
CAKE-BAKING AND DECORATING TIPS
When I was in college, I'd make cakes in a 9" x 13" (23 x 33 cm) pan, ice it with canned frosting, and call it good. While it may have tasted good (to a college kid), those cakes had zero presentation. Cakes are the centerpiece of a dessert table. They stand tall and pull the table together like little pieces of art. These days, I have even less free time than I had in college, so I'm always thinking of new ways to pull off a gorgeous cake in a flash.
BAKING THE CAKE
* I use Duncan Hines cake mixes as the foundation of my cakes; they're moist and rich. Just a few additional ingredients pump up the flavor and enhance the cake's texture. Change your frosting and filling options to mix it up.
* It's an ugly thing to see cake crumbs scattered through your white creamy frosting, so prepare your cake pans before diving into the cake batter. I spray or grease my cake pans first, then add 1 to 2 teaspoons of flour to the pan and coat the sides and bottoms, tapping out the excess flour when done. This way, the cake is less likely to stick and rip the cake bottoms to shreds.
* All ovens are not created equal: Once in a while, you should check your oven's temperature with an oven thermometer to be sure it's holding an even heat. If it's not, you can recalibrate the temperature, and you should be good to go again.
* Check the cake layers and cupcakes for doneness by inserting a toothpick or cake tester into the center. If it comes out clean with no gooey batter, the cake's done. Remove from the oven right away.
DECORATING THE CAKE
* I love textured buttercream-frosted cakes. They're quick to decorate and gorgeous to look at. Roses, ribbons, swirls and scallops give your cake a timeless look in minutes. Mix shredded coconut, nuts and even chocolate chips into my basic buttercream (here) for additional texture variety.
* When they come out of the oven, place the pans on wire cooling racks and let sit for 15 or more minutes. At that point, it should be safe to remove the layers from their pans. Let cool completely and chill or freeze for at least an hour before decorating with frosting.
* When it's time to decorate, you may need to trim the tops of the layers to make them flat. You don't want a big bulge in the middle of your cake. You'll also need to take a few minutes to "crumb coat" your cake so you won't have all those ugly crumbs showing.
* Use an angled cake spatula to cover the cake completely with a very thin layer of icing (or crumb coat) to help reduce the amount of crumbs in the final coat of icing. Then it's time to finish decorating your masterpiece.
* Petal cake: Wilton tip 2D
* Ribbon cake: Wilton tip 104 (or any petal tip, depending on how large you want your "ribbons")
* Rose cake: Wilton tip 1M or any large closed star tip
* Ruffle cake: Wilton tips 103 or 104 (or any petal tip, depending on how large you want your "ruffles")
* Rustic cake: use pointed angle spatula to create layers of ridged buttercream
* Scalloped cake: Wilton tip 10 and angled spatula
* Spackle cake: smear icing to resemble spackle by using Wilton cupcake spatula
Basic Cupcake Recipe
JUST AS FOR MY CAKES, I USE A CAKE MIX BASE FOR MY CUPCAKES. WHILE I LOVE THE CLASSIC FLAVORS, SOMETIMES I ADD FUN EXTRAS TO SPICE THEM UP. CHOPPED CANDY BARS, SMALL COOKIES, NUTS AND HINTS OF FLAVORED EXTRACTS GIVE CUPCAKES THAT EXTRA FLAIR WHEN YOU WANT SOMETHING MORE THAN A BASIC WHITE OR CHOCOLATE CAKE.
MAKES 24 CUPCAKES
INGREDIENTS (here)
DIRECTIONS
1. Follow the directions for the batter for the Basic Cake recipe, making the following changes.
2. Using a cookie scoop, add one scoop of batter into each cupcake liner to create a batch of perfectly even cupcakes.
3. Bake the cupcakes at 350°F (180°C) for 18 to 20 minutes, or until a wooden toothpick can be inserted and cleanly removed. Remove the cupcakes from the oven and place the tray on a wire cooling rack for 15 minutes.
4. Take the cupcakes out of the tray and allow them to cool completely on the cooling racks before decorating.
CUPCAKE BAKING TIPS
* Using a medium-size cookie scoop is an easy way to deposit the cake batter into the cupcake tins. For best results, fill the cups 2 two-thirds full with batter, unless the cupcakes require additional fillings.
* Because most ovens bake differently and often have "hot spots," it's best to rotate the pans halfway through baking. Turn the pans once and switch places from top to bottom racks.
* Standard and mini cupcakes require different baking times. Cupcakes are done when a toothpick inserted into the center comes out clean.
CUPCAKE DECORATING TIPS
There are so many ways to dress these little cakes, from assorted buttercream decorating techniques, to topping them with candy molded shapes. Dip them in a bowl of sparkling sanding sugar or sprinkle with a few colored sprinkles.
* Candy molds are widely available in just about any shape imaginable. When I haven't been able to source a particular shape, I've found various molds used for clay, soap and fondant making on etsy.com.
* Basic swirl: Wilton tip 1M (starting from outside and working your way in)
* Standard: Wilton round tip 1A or 2A, Ateco 800 or 804
* Rose: use tip 1M (starting from inside working your way out)
* Ruffle: use tip 104 (or any petal tip you like depending on how large you want your "ruffle")
* Hydrangea: Wilton tip 2D
* Star Swirl: Ateco tip 869
Cake Pops
A CAKE POP IS A FORM OF CAKE DISGUISED AS A LOLLIPOP. CAKE CRUMBS ARE MIXED WITH ICING AND FORMED INTO A BALL, THEN ATTACHED TO A LOLLIPOP STICK AND DIPPED IN CANDY MELTS.
THE FIRST TIME I TRIED {CAKE POP QUEEN} BAKERELLA'S RED VELVET CAKE POP RECIPE, I SWORE I'D NEVER DO IT AGAIN. MY HANDS WERE TOO STICKY TO ROLL THE BALLS, NOT TO MENTION THEY TURNED BRIGHT RED. WHEN I FINALLY FORMED ENOUGH BALLS TO DIP, THE MELTED CANDY LOOKED CLUMPY AND THE BALLS KEPT FALLING OFF MY STICKS.
THEN I GOT A CALL FROM THE EVERETT CLINIC, A HUGE MEDICAL PRACTICE IN MY AREA. THEY WERE BEING NAMED ONE OF THE BEST COMPANIES TO WORK FOR IN WASHINGTON STATE AND WANTED 1,725 CAKE POPS TO CELEBRATE. I JUST ABOUT DIED: 1725? WAS THAT EVEN POSSIBLE? OF COURSE I SAID YES.
AS WITH EVERYTHING IN LIFE, PRACTICE MAKES PERFECT. YOU DON'T NEED TO MAKE 1,725 BEFORE YOU NAIL THE RECIPE, BUT GIVE THESE CAKE POPS A COUPLE TRIES BEFORE GIVING UP.
MAKES 40 POPS
INGREDIENTS
1 (18.25-OUNCE [517 G]) BOX DUNCAN HINES CAKE MIX (USE YOUR FAVORITE CAKE FLAVOR)
1 (3.4-OUNCE [110 G]) BOX JELL-O INSTANT PUDDING AND PIE FILLING, DRY (USE A FLAVOR TO COMPLEMENT THE CAKE MIX)
1 CUP (235 ML) WATER
1/3 (80 ML) OIL
4 LARGE EGGS
½ TO ¾ CUP (120 TO 175 ML) BUTTERCREAM ICING (here) OR CANNED ICING IN YOUR CHOICE OF FLAVOR 3 (12-OUNCE [340G]) PACKAGES CANDY MELTS, YOUR CHOICE OF COLOR DECORATIONS, SPRINKLES, CHOPPED NUTS, ETC.
YOU WILL NEED
40 LOLLIPOP STICKS
(Continues...)
Excerpted from Eat More Dessert by Jenny Keller. Copyright © 2014 Jenny Keller. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Cover,Title Page,
Copyright Notice,
Dedication,
Introduction,
CHAPTER 1 The Basics,
CHAPTER 2 Princess Tea Party,
CHAPTER 3 Love Is Sweet,
CHAPTER 4 Vintage Baby,
CHAPTER 5 Spring Garden,
CHAPTER 6 Ice Cream Shop,
CHAPTER 7 Down on the Farm,
CHAPTER 8 Shipwrecked,
CHAPTER 9 Campout,
CHAPTER 10 Fall Bounty,
CHAPTER 11 North Pole Bakery,
Glossary,
Acknowledgments,
About the Author,
Index,
Copyright,