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By Marianne Kaltenbach

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About the Author-
A pastry chef, restaurateur, and cookbook writer, local Texan REBECCA particularly has been owner of the fairly candy Bakery and Café considering that 1999. Open for breakfast and lunch day-by-day, relatively candy has a fiercely unswerving cadre of regulars who populate the café's sunlit tables every day. In 2007, Rebecca opened her eponymous eating place, serving dinner nightly, quite a few blocks from the café. Rebecca is the writer of The Pastry Queen, and has been featured in Texas per thirty days, gourmand, Ladies' domestic magazine, nutrients & Wine, Southern dwelling, Chocolatier, Saveur, and O, The Oprah journal. whilst she isn't within the bakery or on horseback, Rebecca enjoys the candy existence in Fredericksburg, the place she has a tendency to her liked yard backyard and menagerie, and eagerly awaits visits from her college-age daughter, Frances.

ALISON ORESMAN has labored as a journalist for greater than two decades. She has written and edited for newspapers in Wyoming, Florida, and Washington country. As an leisure editor for the Miami usher in, she oversaw the paper's eating place assurance and wrote a weekly column as a restaurant critic. After settling in Washington nation, she additionally lined eating places within the larger Seattle region as a critic with a weekly column. A devoted domestic baker, Alison is usually within the kitchen while she isn't writing. The Pastry Queen Christmas is her moment booklet with Rebecca fairly. Alison lives in Bellevue, Washington, along with her husband, Warren, and their young ones, Danny and Callie.

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Additional info for Spanisch kochen

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25­ounce) box chocolate cake mix or basic chocolate cake (page 30) 1 tablespoon instant coffee granules 1 teaspoon ground cinnamon ¹∕2 to ³∕4 cup basic chocolate icing (page 33) or store­ bought chocolate icing FOR COATING AND DECORATING: 24 ounces dark chocolate, for coating 1. Mix together the ingredients for making a chocolate cake (page 30). After the ingredients are fully combined, stir in the instant coffee granules and cinnamon. 2. Follow the instructions for baking the cake (page 30). 3.

With an electric mixer, cream together the sugar and butter. Beat in the eggs and vanilla. 2 eggs, at room temperature 3. In a separate bowl, mix together the flour and baking powder, and then add to the wet mixture. Stir in the milk. 4. Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool. CA K E A N D I C I NG butter, softened 1 tablespoon vanilla extract 1¹∕2 cups all­purpose flour 1³∕4 teaspoons baking powder ¹∕2 cup milk • 31 9780762445769-text_Layout 1 3/19/12 10:45 AM Page 32 8 Basic Yellow Cake 2 cups all­purpose flour 2 teaspoons baking powder ¹∕2 teaspoon salt 4 ounces (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs, at room temperature 2 teaspoons vanilla extract ³∕4 cup milk 1.

Be sure to remove any large pieces of pistachio. 5. 4­ounce) package instant pistachio pudding 1 cup finely chopped pistachios, divided ¹∕2 to ³∕4 cup basic chocolate icing (page 33) or store­ bought chocolate icing FOR COATING AND DECORATING: 24 ounces milk chocolate, for coating drizzle them with the chocolate and top each with a pistachio piece. C H O C O L AT E L OV ER S FOR THE CAKE AND ICING: About ¹∕2 cup whole pistachios, for garnish • 63 9780762445769-text_Layout 1 3/19/12 10:46 AM Page 64 8 Triple Chocolate Chip Dark chocolate, milk chocolate, and white chocolate chips combine in a chocolaty cake to create a triple threat of chocolaty goodness!

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