Download A Passion for Baking: Bake to Celebrate, Bake to Nourish, by Marcy Goldman PDF

By Marcy Goldman

A keenness 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 brownies, 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 fairly just like the fresh-baked breads, pies, pastries, pizzas, biscotti – the entire gamut of serious baking present in Marcy Goldman’s best-selling a fondness for Baking.

In enticing, compelling writing that's her trademark, Marcy, a proficient pastry chef and grasp baker, stocks not just nice recipes, yet a number of ground-breaking equipment and methods that make distinctive recipes streamlined. excellent for time-pressed bakers who wish uncompromising effects. Over one hundred fifty images that exhibit comprehensive masterpiece recipes and Goldman’s precise options.

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About the Author-
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Additional resources for A Passion for Baking: Bake to Celebrate, Bake to Nourish, Bake for Love

Example text

The egg whites are beaten separately, a seemingly fussy step that actually lightens a batter laced so heavily with chocolate chips. And sour cream adds a slight tang that enhances both the chocolate and vanilla flavors. Nonstick spray or paper muffin cups 21/4 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup semisweet chocolate chips 2 large eggs, separated, at room temperature 1/2 cup sour cream (regular, low-fat, or nonfat) 1/2 cup packed light brown sugar 6 tablespoons (3/4 stick) unsalted butter, melted and cooled 1 teaspoon vanilla extract 1 cup milk (whole, low-fat, or nonfat) 1.

Sunny Applesauce Muffins: M u ff i n R e c i p e s A t o Z 25 Apricot Muffins M a k e s 1 2 m u ffi n s P uréed canned apricots add so much body that these muffins require less fat than some other recipes. Unfortunately, canned apricots lack one thing: a flavor punch. So we’ve also included dried apricots for a brighter flavor. Dried apricots are sometimes treated with sulfur dioxide so that they will stay colorful on the shelf and glimmer like small jewels in a batter. If you wish to forgo the chemical cosmetics, use the brownish, unsulfured dried apricots available in health food stores and some gourmet markets.

Set aside. 4. In a large bowl, whisk the egg yolks with the milk, sour cream, vanilla, and almond extract until smooth. Stir in the cooled chocolate mixture and the chopped cherries. Using a wooden spoon, stir in the flour mixture, just until moistened. 5. Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins are lightly browned with rounded tops.

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