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Buttercup Bake Shop Cookbook

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Overview

Not one to rest on her sugary laurels after cofounding and running the famed Magnolia Bakery in Greenwich Village, Jennifer Appel headed to midtown Manhattan and opened the Buttercup Bake Shop. Already praised across the country in publications ranging from Glamour to The New York Times, the Buttercup Bake Shop offers a creative and mouthwatering selection of old-fashioned dessert delicacies. Revealing the secrets of luscious homemade treats to bakers of all skill levels, Appel invites readers to return to the ...

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Overview

Not one to rest on her sugary laurels after cofounding and running the famed Magnolia Bakery in Greenwich Village, Jennifer Appel headed to midtown Manhattan and opened the Buttercup Bake Shop. Already praised across the country in publications ranging from Glamour to The New York Times, the Buttercup Bake Shop offers a creative and mouthwatering selection of old-fashioned dessert delicacies. Revealing the secrets of luscious homemade treats to bakers of all skill levels, Appel invites readers to return to the comforts and rewards of baking from scratch.
Including a chapter of seasonal and holiday delights and a delectable assortment of breakfast treats, The Buttercup Bake Shop Cookbook serves up more than eighty old and new classic recipes, including Oatmeal Butterscotch Cookies, Whole Wheat Maple Syrup Muffins, White Layer Cake with Chocolate Chips (try it with Peanut Butter Icing), German Chocolate Pie, and White Fudge with Walnuts and Dried Cranberries.

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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
Hermit Bars, Thumbprint Cookies, Icebox Summer Pie, Banana Pudding with Nilla Wafers...aren't homey desserts the best? When all the bittersweet chocolate curls are put away, we love to whip up silly goodies just like we made in our Easy-Bake Ovens. And in this cookbook, Jennifer Appel coaches us to make comforting, homemade treats with a masterful finish.

Appel, the successful owner of two Manhattan bakeries, can even give panache to Peanut Butter Mud Pie. Her soothing, smart style has won over everyone, from homebodies to sophisticated city dwellers: "Customers tell me they feel embraced by childhood memories of their neighborhood bake shop," Appel writes. "These classic desserts are satisfying the midtown neighborhood folk as well as the most prestigious of clients." And Appel's recipe books are as appealing as her goodies; with recipes that are easy as, well, pie, and generous helpings of professional hints. "The important thing to remember when baking muffins," she explains, "is to gently mix the batter until the dry ingredients are just moistened by the wet ingredients. Overmixing or using too strong a hand will result in deflated, dense muffins." Appel also offers up plenty of advice about ingredient swapping, so that we home bakers can improvise our own classics.

Experienced bakers will enjoy this book for its unique take on traditional favorites; novice bakers will find it a delicious introduction to their favorite desserts. Appel's recipes are a delight: short and sweet, just like her cupcakes. (Jesse Gale)

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Product Details

  • ISBN-13: 9780743205795
  • Publisher: Simon & Schuster
  • Publication date: 10/28/2001
  • Pages: 128
  • Sales rank: 333,845
  • Product dimensions: 7.30 (w) x 9.50 (h) x 0.70 (d)

Meet the Author

Jennifer Appel is the owner of the Buttercup Bake Shop on Manhattan's East Side. She is the author of The Buttercup Bake Shop Cookbook and the coauthor of The Magnolia Bakery Cookbook. She lives with her family in New York City.

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Read an Excerpt

Caramel Cake with Brown Sugar Frosting

A very popular choice among my cookbook tasters — a cake with a unique flavor and stupendous icing, especially winning with the caramel-loving crowd.

Cake

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/3 cups sugar

3 large eggs, at room temperature

1 cup Caramel (page 108) plus 1/2 cup water, combined

Frosting

2 cups firmly packed light brown sugar

1/2 cup heavy cream

6 tablespoons (I stick) unsalted butter, softened

2 1/2 cups sifted confectioners' sugar

Preheat oven to 350 degrees.

Grease and lightly flour two 9 x 2-inch round cake pans. Line the bottoms with waxed paper.

To make the cake: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in thirds, alternating with the caramel mixture, beating after each addition until smooth.

Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.

To make the frosting: In a heavy-bottomed saucepan, place the brown sugar, cream, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 5 minutes without stirring. Remove from heat and let cool for about 20 to 30 minutes. Add the confectioners' sugar and beat with an electric mixer until the frosting is perfectly smooth. If too thick, beat in a bit more heavy cream.

When cake has cooled, ice between the layers, then ice top and sides of cake.

MAKES 1 TWO-LAYER 9-INCH CAKE; SERVES 10 TO 12.

Copyright © 2001 by Jennifer Appel

White Layer Cake with Chocolate Chips

While white cake is usually not too sweet, the chocolate chips add a lovely touch and make it a fun option for a child's birthday party, especially with Peanut Butter Icing.

3 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

2/3 teaspoon (1 1/3 sticks) unsalted butter, softened

1 3/4 cups sugar

1 1/2 cups milk

2 teaspoons vanilla extract

4 large egg whites

1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Grease and lightly flour two 9 x 2-inch round cake pans. Line the bottoms with waxed paper.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Mix the milk and the vanilla extract together. Add the dry ingredients in three parts, alternating with the milk and the vanilla extract mixture, beating well after each addition.

In a separate bowl, on the high speed of an electric mixer, beat the egg whites until soft peaks form. Gently fold into batter, making sure no streaks of white are showing. Then gently stir in the chocolate chips.

Divide the batter between the prepared pans. Bake for 25 to 30 minutes or until a cake tester inserted into the center of the cake comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

When cake has cooled, ice between the layers, then ice top and sides of cake.

MAKES 1 TWO-LAYER 9-INCH CAKE; SERVES 10 TO 12.

Copyright © 2001 by Jennifer Appel

Chocolate Chunk Macadamia Coconut Cookies

This outrageously chocolaty cookie gets the thumbs-up from our most die-hard chocolate lovers.

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 1/3 cups (2O sticks) unsalted butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

2 large eggs, at room temperature

2 ounces semisweet chocolate, melted (see Note)

2 tablespoons milk

2 teaspoons vanilla extract

1 1/2 to 2 cups semisweet chocolate chunks

1 cup coarsely chopped macadamia nuts, unsalted

1 cup sweetened, shredded coconut

Preheat oven to 350 degrees.

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs and mix well. Add the chocolate, milk, and vanilla and incorporate thoroughly. Add the dry ingredients and beat well. Stir in the chocolate chunks, nuts, and coconut.

Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 8 to 10 minutes. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

MAKES 3 TO 4 DOZEN COOKIES.

• Note: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5 to 10 minutes. Stir occasionally until completely smooth. Remove from heat and let cool for 5 to 10 minutes.

Copyright © 2001 by Jennifer Appel

White Fudge with Walnuts and Dried Cranberries

This is a great holiday treat to give as a gift, or to nibble on while wrapping presents.

4 cups vanilla chips or white chocolate chips

4 tablespoons (1/2 stick) unsalted butter

1 cup sifted confectioners' sugar

6 ounces cream cheese, softened

1 cup vanilla buttercream (store-bought, or make your own)

1 1/2 cups chopped walnuts

1 1/2 cups dried cranberries

1 tablespoon orange zest

Lightly grease an 8 x 8-inch baking pan.

In a medium saucepan over low heat, melt the chips with the butter.

On the medium speed of an electric mixer, cream the sugar, the cream cheese, and the buttercream until smooth, about 2 minutes. Blend in the melted chips. Stir in the remaining ingredients.

Pour into the prepared pan. Refrigerate for 1 hour (or more) before cutting and serving.

MAKES ABOUT SIXTEEN 2-INCH SQUARES.

Copyright © 2001 by Jennifer Appel

Peanut Butter Icing

This icing is great for kids (of any age!).

10 tablespoons unsweetened cocoa powder

6 cups confectioners' sugar

1 1/2 cups creamy peanut butter

1/2 cup (1 stick) unsalted butter, softened

1 tablespoon vanilla extract

1 cup plus 1 tablespoon milk, more if necessary

In a medium bowl, sift together the cocoa powder and sugar. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat the peanut butter, butter, and vanilla until fluffy, about 1 to 2 minutes. Add in the dry ingredients and mix thoroughly, along with the milk. Add droplets more of milk if needed to make the icing smooth.

THIS YIELDS ICING FOR 1 TWO- OR THREE-LAYER 9-INCH CAKE OR 24 CUPCAKES.

Copyright © 2001 by Jennifer Appel

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Table of Contents

Contents

Introduction

Helpful Hints

Cakes
• Layer Cakes and Other Classics

Angel Food Cake
• Apple Pecan Cake
• Applesauce Layer Cake
• Aunt Sadie's Fabulous Pound Cake
• Buttercup Golden Layer Cake
• Caramel Cake with Brown Sugar Frosting
• Carrot Cake
• Fireside Orange Cake with Brandy Glaze
• Lady Baltimore Cake
• Milk Chocolate Layer Cake
• Orange Marble Pound Cake
• "Over the Top" Chocolate Layer Cake
• Pineapple Upside-Down Cake
• Sour Cream Spice Cake
• White Chocolate Layer Cake
• White Layer Cake with Chocolate Chips

Cookies, Bars, and Squares

Applesauce Cookies with Dates and Raisins
• Chocolate Chip Oatmeal Cookies
• Chocolate Chunk Macadamia Coconut Cookies
• Cream Cheese Swirl Brownies
• Gingersnaps
• Hermits
• Lemon Meringue Bars
• Oatmeal Butterscotch Cookies
• Oreo Brownies
• Peanut Butter Heath Bar Pecan Cookies
• Peanut Butter Mud Bars
• Rice Krispies Treats
• The Greatest Brownies Ever
• Thumbprint Cookies

Pies, Crisps, and Cobblers

Apple Butter Apple Pie
• Apple Cobbler
• Butterscotch Pie
• Chocolate Peanut Butter Mud Pie
• Fresh Peach Pie
• German Chocolate Pie
• Lemon Meringue Pie
• Mom's Summer Icebox Pie
• Old-Fashioned Buttermilk Pie
• Pear Crisp
• Strawberry Rhubarb Pie
• Two-Crust Cherry Pie

The Breakfast Basket
• Quick Breads, Biscuits, Coffee Cakes, Buns, and Muffins

Apple Berry Muffins
• Banana Nut Quick Bread
• Blueberry Coffee Cake
• Corn Bread
• Lemon Poppy Seed Quick Bread
• Orange Glazed Muffins
• Raspberry Cream Cheese Buns
• Sour Cream Coffee Cake
• Strawberry Banana Muffins
• Traditional Southern Biscuits
• Whole Wheat Maple Syrup Muffins

Seasonal Desserts

Gingerbread
• Glazed Pumpkin Squares
• Macaroons
• New Year's Honey Cake
• Plain Ol' Fudge
• Pumpkin Pie
• Red Velvet Cake
• Snickerdoodles
• White Fudge with Walnuts and Dried Cranberries

Puddings and Custards

Banana Pudding with Nilla Wafers
• Cherry Pudding
• Chocolate Pudding
• Coconut Pudding
• Old-Fashioned Bread Pudding
• Rice Pudding
• Soft Vanilla Custard

Fillings and Frostings

Bittersweet Chocolate Glaze
• Caramel
• Chocolate Whipped Cream Frosting
• Classic American Buttercream
• Classic Chocolate Buttercream
• Cream Cheese Icing
• Honey Glaze
• Lemon Cream Cheese Icing
• Milk Chocolate Icing
• Orange Curd Filling
• Peanut Butter Icing
• Red Velvet Icing
• Silky Vanilla Buttercream
• White Chocolate Frosting

Index

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Recipe

THUMBPRINT COOKIES
Makes about 31/2 dozen cookies

What's great about this recipe is that the dough can be made in advance and refrigerated for later use. Terrific filled with jam (or citrus curd), these are also perfect for holiday cookie sessions with the kids.

2 cups all-purpose flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4cup milk
Jelly, jam, or citrus curd of your choice for filling

  1. Preheat oven to 350° F.
  2. Lightly grease two or three 12x18-inch baking sheets.
  3. In a medium bowl, combine the flour and baking powder. Set aside.
  4. In a large bowl, cream the butter and sugar until fluffy, about 2 to 3 minutes. Add the egg and vanilla and mix well. Add the flour mixture alternating with the milk and beat thoroughly. If dough is very soft and sticky, refrigerate for 10 minutes or so before proceeding.
  5. Drop rounded teaspoonfuls onto prepared cookie sheets, leaving several inches between for expansion. Make and indentation in the center of each cookie with your thumb and fill with your favorite jam or citrus curd. Bake for 10 to 12 minutes, or until lightly golden. Cool cookies on the sheets for 1 minute, then remove to a rack to cool completely.
MOM'S SUMMER ICEBOX PIE

My mother always makes this in the summer for barbecues and other informal meals. It takes 5 minutes to prepare, and the results are out of this world! Choose any flavors of yogurt you like to mix together (my favorites are peach and boysenberry).

Crust:
4 tablespoons (1/2 stick) unsalted butter, melted
1-1/2 cups gingersnap or graham cracker cookie crumbs

Filling:
1 (8-ounce) container Cool Whip
2 (8-ounce) containers fruit yogurt
1 cup diced fresh peaches or summer fruit of choice such as raspberries, blueberries, or plums

To make the crust: Combine the butter and cookie crumbs and press firmly into a lightly buttered 9-inch glass pie dish. Wrap tightly with plastic and place in the freezer for 30 minutes.

To make the filling: Thoroughly mix together the whipped topping and the yogurt in a large bowl. Toss in desired fresh fruit. Pour into the prepared pie shell and place in the freezer, covered, for at least 6 hours. Allow the pie to thaw to room temperature for no more than 10 minutes before serving.

PLAIN OL' FUDGE
Makes about twenty-four 2-inch squares

This incredible dessert is anything but "plain" -- you'll swear you're a kid again as these melt in your mouth.

4 cups semisweet chocolate chips
1 (8-ounce) jar marshmallow cream
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, softened
2 cups coarsely chopped walnuts
1 (12-ounce) can evaporated milk
4-1/2 cups sugar

  1. Lightly grease a 9 x 13-inch baking pan.
  2. Place the chocolate chips, marshmallow cream, vanilla, butter, and walnuts in a large bowl. Mix well. In a heavy-bottomed saucepan, place the evaporated milk and sugar. On a low flame, let the milk mixture boil for about 6 minutes, stirring constantly. Pour this over the chocolate mixture and stir until well blended. Pour into the prepared pan. Refrigerate for 1 hour before cutting and serving.
Copyright © 2001 Jennifer Appel.
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Customer Reviews

Average Rating 3.5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted April 6, 2003

    Outstanding!! A MUST for any dessert lover!

    This dessert cookbook contains excellent old-fashioned recipes for a variety of delectable treats. From simple cookies to layer cakes, this book presents them in easy to follow format, and assists the baker with important instructions such as;which ingredients are better used at room temperature, how to properly melt chocolate, and suggestions for substitutions to some of the ingredients if desired.

    1 out of 1 people found this review helpful.

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  • Posted July 19, 2014

    Great book. Few photos tho. 

    Great book. Few photos tho. 

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  • Anonymous

    Posted February 10, 2003

    Disappointing

    What a disappointment...I have enjoyed some Buttercup treats in my day, but this cookbook has some of the WORST recipes for baked goods I have ever seen. Blueberry coffeecake with 12 tbsps. of shortening on top? Super dry cakes and abismal strawberry-banana muffins (which taste like neither strawberry nor banana, I might add). I give this cookbook one star for the delicious buttercream frosting, but I wouldn't buy a book based on one recipe for frosting that I could easily find in the Betty Crocker cookbook.

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  • Anonymous

    Posted September 12, 2002

    YUM!

    Consider this the secret guide to the Buttercup Bake Shop, which has the most delicious cupcakes in the world!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 20, 2010

    No text was provided for this review.

Sort by: Showing all of 5 Customer Reviews

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