Trova il tuo prossimo book preferito

Abbonati oggi e leggi gratis per 30 giorniInizia la tua prova gratuita di 30 giorni

Informazioni sul libro

The Butch Bakery Cookbook

Di David Arrick e Janice Kollar

Azioni libro

Inizia a leggere

Lunghezza: 165 pagine1 ora

Editore:: Houghton Mifflin Harcourt
Pubblicato:: Sep 13, 2011
ISBN:: 9780544188396
Formato:: Libro

Descrizione

This is not your mother's cupcake cookbook

The Butch Bakery does cupcakes like nobody else. You can forget the pretty sparkles and the flowers on top, forget the pastel cupcakes for Easter or Halloween. These aren't cupcakes for little kids, but grown-up cupcakes full of contemporary, inventive flavors—like bacon, whiskey, coffee, and cayenne pepper.

The Butch Bakery Cookbook offers cupcakes for the twenty-first century—like a cupcake imbued with two different liqueurs or a devil's food cake made truly diabolical with a dose of chili powder. These are serious sweets. They're delightfully different and dangerously delicious.

Author David Arrick has received tremendous media coverage since opening Butch Bakery Perfect for dessert or cupcake lovers who are tired of the same old vanilla or chocolate cake with icing on top

For anyone who wants a dessert that breaks the mold and challenges the taste buds with modern flavors and inspired ingredients, The Butch Bakery Cookbook delivers the goods—seriously.

Leggi altro

Azioni libro

Inizia a leggere

Informazioni sul libro

The Butch Bakery Cookbook

Di David Arrick e Janice Kollar

Lunghezza: 165 pagine1 ora

Descrizione

This is not your mother's cupcake cookbook

Author David Arrick has received tremendous media coverage since opening Butch Bakery Perfect for dessert or cupcake lovers who are tired of the same old vanilla or chocolate cake with icing on top

For anyone who wants a dessert that breaks the mold and challenges the taste buds with modern flavors and inspired ingredients, The Butch Bakery Cookbook delivers the goods—seriously.

Leggi altro

Editore:: Houghton Mifflin Harcourt
Pubblicato:: Sep 13, 2011
ISBN:: 9780544188396
Formato:: Libro

Informazioni sull'autore

David Arrick

DAVID ARRICK is a former actor, personal trainer, and lawyer. He left Wall Street to found Butch Bakery in 2009. The company's website is ButchBakery.com.

Autori correlati

Skip carousel

carousel previous carousel next

Correlati a The Butch Bakery Cookbook

Categorie correlate

Salta carosello

Anteprima del libro

The Butch Bakery Cookbook - David Arrick

INTRODUCTION :: DESSERT FOR DUDES

BUTCH MEETS BUTTERCREAM ::

Cupcakes used to be for kids, right? They were treats at children’s birthday parties, not a treat for a grown-up guy. But times have changed, and cupcakes have exploded across the United States, supplying us with a sweet and inexpensive little indulgence. What became evident with some research was that even though cupcakes had grown up and become an adult treat, they were either very feminine or still looked like they were made for kids. Even with cupcake shops across the United States booming, no one had been catering to men and their particular tastes. Enter Butch Bakery. We’ve broken the cupcake guidelines with a roster of cupcakes that appeal to masculine taste buds, making their look streamlined and right to the point—no flowers, no swirls, no sprinkles, just a delicious frosted cupcake.

And in this book, that’s exactly what you’ll find. The recipes for Butch Bakery’s classic manly cupcakes are all here. And even though about half of the recipes include some kind of liquor, there are virgin suggestions included as well, so everyone can enjoy Butch Bakery cupcakes.

BUTCH’S CUPCAKE BOOT CAMP ::

BUTCH’S TOOLBOX ::

Any man would agree that when you’re building something, you need the right tools for the job. Baking is no different, so we’re including Butch’s essential tool kit. You don’t need all of these items, but it will make baking a lot easier, and more fun if you do.

Oven Thermometer: Now you’re thinking, What? My oven tells me what the temperature is inside the oven. And we wish we could tell you that you could trust it. But the fact is, most ovens, even high-end ones, aren’t always accurate, and could vary as much as 50°F above or below what you’ll need. They can also tell you that the oven is up to temperature before it really is. All of the cupcake recipes in this book need an oven set to 350°F. Be aware that an oven takes a good 15 to 20 minutes to get up to 350°F. You don’t want to go to all of this trouble to find out your cupcakes are overbaked or raw in the middle, do you? We like the Taylor Classic oven thermometer; it’s inexpensive and hangs under the rack out of your way. Also, ovens tend to have cool and hot spots, so it’s best to rotate your pans from side to side and back to front about halfway through the baking time.

Electric Mixer: Some of Butch’s recipes can be simply stirred together, but a lot of them do need a mixer. But you don’t need a fancy stand mixer for these recipes. In fact, for all the recipes in this book, when we needed a mixer, we used a portable hand mixer. Frankly, we liked it that way because it was so easy to clean and store. But if you have a stand mixer on hand, certainly use it.

Wire Whisk: For the recipes that require just stirring, you could use a large spoon, but a whisk will get the job done faster. They’re not expensive and a good item to have in your toolbox. One that’s 8 to 10 inches long will work well. If need be, a fork will work well in a pinch.

Muffin Pans: Since our cupcakes are for men, they are also a manly size. We bake our cupcakes in jumbo-size muffin cups. For the recipes in this book, we used Wilton Ultra Bake 6-cup jumbo muffin pans. They’re heavy-duty, nonstick, and not expensive. Plan on getting at least 2 pans. You can also make our cupcakes in regular-size muffin pans as well. You’ll get about 18 regular-size cupcakes for every dozen of the jumbo size. Also, the baking time will be shortened by about 3 to 5 minutes.

Cupcake Liners: We love liners because they make cleanup so easy. But unlike regular-size muffin pans, jumbo-size muffin pans come in an array of sizes, which can make it difficult to find the right size liners to fit the pans. Also, grocery stores don’t always carry a selection of sizes. The most readily available liner we have found is Reynolds Jumbo-Size Baking Cups, and those are the liners we used for the recipes in this book. They fit the Wilton pans perfectly and come with an aluminum foil liner attached, which means that if you like, you don’t even need a muffin tin. You can just place the filled foil baking cups on a cookie sheet and bake. We still like placing the liners in the pans, though, because all of the cupcakes come out looking exactly the same size. Depending on the weight of the batter, without a muffin pan the foil may spread, creating different-shaped cupcakes.

If you can’t locate these pans or liners, the amount of batter you use per cupcake may vary. Instead of using the measured amount of batter stated in the recipe (i.e., ¹⁄3 cup), fill each cup by how full it is (i.e., ³⁄4 full) to get the best results.

Your baking time may vary as well. So rely on your tester and how well the cupcakes spring back, as opposed to your timer.

Strainers: You’ll need a medium- to large-size, medium-mesh strainer that fits over your mixing bowls for sifting your dry ingredients, and a small, fine-mesh strainer for juicing citrus.

Measuring Spoons: This does not mean the teaspoons and tablespoons in your kitchen silverware drawer. These are specifically meant for baking. One set is fine, but 2 sets are even better. Then, one set can be used for dry ingredients and the other for wet ingredients. A set consists of 1 tablespoon, 1 teaspoon. ¹⁄2 teaspoon, and ¹⁄4 teaspoon. Make sure they are metal and not plastic; plastic measuring spoons are not as accurate.

Measuring Cups: At Butch’s, we don’t like the glass liquid measuring cups, so we never use them. We’ve found that a lot of times the measurement markings aren’t correct. We measure all of our ingredients, including the liquids, in dry measuring cups, filling them right to the brim, either leveling off the dry ingredients with a knife or finger, or eyeballing the liquids. You’ll use these not only for measuring ingredients, but also for scooping batter into the tins. Two sets will allow you to have one for dry ingredients and one for wet ingredients. And metal is best. A set consists of one of each of 1-cup, ¹⁄2-cup, ¹⁄3-cup, and ¹⁄4-cup measures.

Big Spoons: Used for stirring and pushing dry ingredients through the strainer.

Knives: For cutting butter and nuts. Use a small paring knife (or a melon baller) to cut holes in the top of the cupcakes, and larger knives for chopping nuts and dried fruit.

Spoonula or Rubber Spatula: You’ll be scraping down the sides of the bowl for both your batter and your frosting. This makes easy work of it.

Toothpicks or Wooden Skewers: These are for testing the cupcakes for doneness. When you poke one into the center of a cupcake and it comes out clean, they’re ready. You’ll also use these to help speed up the soaking time by poking holes into the baked cupcakes.

Ice Cream Scoop: We use this to top our cupcakes with frosting. That way each one gets exactly the same amount of frosting, and it can neatly sit on top of the cake, ready to be topped or shined up a bit. We like the OXO Large Cookie Scoop.

Small Offset Spatula or Butter Knife: We like to use an offset spatula to shine up our cupcakes because it’s easy to maneuver, but a butter knife with no serrated edges will work well, too.

Kitchen Rasp (aka Microplane): Actually, the inventor of this kitchen tool stole the idea from the tool section of the hardware store. We use it to

Hai raggiunto la fine di questa anteprima. Registrati per continuare a leggere!

Inizia il periodo di prova gratuito

Pagina 1 di 1

Recensioni

Cosa pensano gli utenti di The Butch Bakery Cookbook

Valutazione: 0 su 5 stelle

0 valutazioni / 0 recensioni

Cosa ne pensi?

Valutazione: su 5 stelle

Scrivi una recensione (facoltativo)

Lingua

Benvenuto in Scribd!

Trova il tuo prossimo book preferito

Informazioni sul libro

The Butch Bakery Cookbook

Azioni libro

Descrizione

Azioni libro

Informazioni sul libro

The Butch Bakery Cookbook

Descrizione

Informazioni sull'autore

Autori correlati

Correlati a The Butch Bakery Cookbook

More From Magnolia: Recipes from the World Famous Bakery and Allysa To

Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors

Sweet Alchemy: Dessert Magic

Lick the Bowl Good: Classic Home-Style Desserts with a Twist

Meringue Girls: Incredible Sweets Everybody Can Make

Whoopie Pies

Buttercream Dreams: Small Cakes, Big Scoops, and Sweet Treats

Crisps, Cobblers, Custards & Creams

All Cakes Considered

Icebox Cakes: Recipes for the Coolest Cakes in Town

The Brown Betty Cookbook: Modern Vintage Desserts and Stories from Philadelphia's Best Bakery

Small Sweet Treats

The Dollop Book of Frosting: Sweet and Savory Icings, Spreads, Meringues, and Ganaches for Dessert and Beyond

Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet

All Things Sweet

Big Fat Cookies

Desserts from the Famous Loveless Cafe: Simple Southern Pies, Puddings, Cakes, and Cobblers from Nashville's Landmark Restaurant

The Dahlia Bakery Cookbook: Sweetness in Seattle

Short & Sweet: The Best of Home Baking

Handheld Pies: Dozens of Pint-Size Sweets and Savories

Baking for All Occasions

The S'mores Cookbook: From S'mores Stuffed French Toast to a S'mores Cheesecake Recipe, Treat Yourself to S'more of Everything

The Artisanal Kitchen: Holiday Cookies: The Ultimate Chewy, Gooey, Crispy, Crunchy Treats

Unforgettable Desserts

The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen!

Small, Sweet, and Italian: Tiny, Tasty Treats from Sweet Maria’s Bakery

Buttercup Bakes at Home: More Than 75 New Recipes from Manhattan's Premier Bake Shop for Tempting Homemade Sweets

Delightful Desserts: The Secrets to Achieving Incredible Flavor in Your Sweet Treats

Small-Batch Baking for Chocolate Lovers: Recipes for Cookies, Cakes, Pies, Tarts, Muffins and Scones

Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts

Episode 151: Bakeless Sweets: Want to learn how to make dessert without touching an oven? This week on Eat Your Words, Cathy Erway is talking with Faith Durand, writer for The Kitchn and author of Bakeless Sweets. Tune into this episode to hear how food packaging allowed generations t

Keto Desserts: It is Not Just About Fat and Fasting

116: My Carnivore Diet Experiment: This week I'm talking all about my two-week experiment on the Carnivore Diet! The carnivore diet is an animal-product-only diet that has become popular recently in the health space as a way of helping digestive issues, autoimmune disease, mental...

Episode 165: A Love Story with Cupcakes: Matt and Allison Robicelli are baking for the little guy with their new cookbook, Robicellis: A Love Story with Cupcakes. This week on Eat Your Words, Cathy Erway is chatting with Matt and Allison via the phone lines as they fight through Brooklyn traffic

Snack of the Week - Cheshire Cupcake Cake Cup in Walt Disney World: Snack of the Week - Cheshire Cupcake Cake Cup in Walt Disney World

Sprinkle In Some Cupcakes with Candace Nelson: Founder of Sprinkles Cupcakes and "Cupcake Wars" judge Candace Nelson steps into the Walk In to talk about her role in the cupcake craze, her success as both an entrepreneur and a mother, and the story behind her ingenious idea...

88: SATISFY: Healthy Recipes That Hit the Spot: Complete meals in 500 calories or less

Episode 322: Stella Parks, BraveTart: On today's episode of THE FOOD SEEN, pastry chef Stella Parks charmed a sweet tooth constituency in in Lexington, KY, for sweets and scribing on her blog BraveTart. She wasn't necessarily reinventing dessert, instead fortifying them with plenty of sugar,

The Healthy Keto Chocolate Pudding Episode with Ashley James on the Learn True Health Podcast: How To Make The Best 100 Calorie Snack You Have Ever Had!

Episode 252: American Cake: Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes in some form or other have been around for millennia and were brought to America by the early settlers, primarily the E

Melissa Ben-Ishay, Founder, President and Chief Product Officer of Baked by Melissa

Hacking Your Sweet Tooth with Crosby Tailor

Technicolour Treats

Choc Cookies

HOW TO MAKE… MARBLE & METALLIC CUPCAKES

Spectacular 6-minute Showstoppers

Advice From A Baker

Dark Chocolate Avocado Cupcakes

Advice From A... Baker

“Transform Your Easter Chocolate Stash Into Indulgent Showstoppers!”

Treat Yourself

Christmas Bauble Cupcakes

Editors Letter

Cupcakes Made Me rich!

Any-colour-you-like Velvet Cupcakes

Tips From Our Readers

Chocolate Chip Cupcakes

Mango Cupcakes

Easy BAKES

Trick Or Treat

New Book Releases

How to create… SPRINGTIME CUPCAKE TOPPERS

Duotone Glitter Bauble Cupcakes

Baking Heaven

Pick Of The PRODUCTS

Treats From The Heart