Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery

Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery

by Rosie Daykin

Hardcover

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Product Details

ISBN-13: 9781101875087
Publisher: Knopf Doubleday Publishing Group
Publication date: 03/31/2015
Pages: 272
Sales rank: 410,334
Product dimensions: 8.20(w) x 10.10(h) x 1.20(d)

About the Author

ROSIE DAYKIN is the owner of Butter Baked Goods and has been a passionate home baker since she was six years old. After a successful career as an interior designer, she transformed her dream of opening a bakery into a phenomenal success story. Butter Baked Goods has a bustling little café in Vancouver and Rosie’s baked goodies can be found at more than 300 fine retailers around the world. She lives in Vancouver with her husband, Paul; their daughter, India; two fat cats; and a small dog.

www.butterbakedgoods.com

JANIS NICOLAY is an award-winning photographer who has been shooting interiors, lifestyle, and food stories for more than ten years. Her work has been featured in dozens of publications, including Country Living, House & Home, Travel & Leisure, and Vogue Living Australia. She lives in Vancouver.

www.janisnicolay.com

Read an Excerpt

Chocolate Peanut Butter Crunch Cupcakes
 

When you were little, did your mom ever hide coins in your birthday cake? Mine didn’t but my friend Lesley’s mom did and I loved it. I am not sure if this was an early indication of my love of baked goods, or cash! I like to think it was the thrill of finding an unexpected surprise. With that in mind, I decided to stash a little peanut butter in the centers of these cupcakes. I find it goes down a little easier than a dime.
 
 2 1⁄2 cups all-purpose flour
1 1⁄4 cups dark cocoa
1 1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup smooth peanut butter
1⁄2 cup butter, room temperature
1 cup granulated sugar
1 cup dark brown sugar
3 large eggs
1 1⁄2 cups whole milk
1 cup sour cream
2 teaspoons pure vanilla

FROSTING
Peanut Butter Butter Cream (page 135)
Deep Dark Chocolate Butter Cream (page 133)
1⁄2 cup dark chocolate chips
1⁄2 cup Rice Krispies
 
If you prefer crunchy peanut butter, feel free to use it for the peanut butter center—but be sure to use smooth for the cupcake batter. 

Makes: 18 cupcakes 

You Will Need: 2 muffin pans lined with paper liners, large ice cream scoop, 2 (14-inch) piping bags, one fitted with a large round tip, one fitted with a large star tip

1. Preheat the oven to 350°F.
2. Onto a large piece of parchment paper, sift together the flour, cocoa, baking soda and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream 1⁄2 cup of the peanut butter with the butter and both sugars, on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
4. Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl several times.
5. In a liquid measuring cup, whisk together the milk, sour cream and vanilla to combine.
6. Turn the mixer to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (begin and end with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.
7. Use the ice cream scoop to fill each paper liner about three-quarters full with batter. Use two small teaspoons to push 1 teaspoon of peanut butter into the center of the batter and make sure it is fully covered by batter.
 

Table of Contents

Introduction 1

The Pantry 9

Tools of the Trade 15

Methods to my Madness 25

Getting Ready to Bake 29

Chapter 1 Muffins, Scones, Cinny Buns and Loaves 33

Chapter 2 Drop and Sandwich Cookies 63

Chapter 3 Rolled and Cut Cookies 83

Chapter 4 Bars and Slices 99

Chapter 5 Butter Creams and Frostings 129

Chapter 6 Cakes 147

Chapter 7 Cupcakes and Whoopie Pies 169

Chapter 8 Pastry, Pies and Tarts 191

Chapter 9 Confections 225

A Big, Big Thank-You! 251

Index 255

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Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery 4.8 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
After owning dozens of famous bakery cookbooks, I have found my favorites.  This author's tips and advise has helped correct many of my past  mistakes.  The recipes for standard buttercream is the smoothest icing I have ever made.  My measuring stick for all cookbooks is the basic vanilla cupcake and vanilla buttercream.  This books recipes turned out the best cupcake I have ever made. 
SwitchKent More than 1 year ago
This is my favorite baking cookbook! I always turn to this one whenever I want to bake something. I have a lot of baking cookbooks ranging from easy-peasy five ingredient recipes to ones that ask for the most obscure ingredients you would only find in Tibet. This cookbook is well loved as I’m always cracking it open. I love the chocolate cake recipe and our family favorite is the raspberry custard pie. I make scones once a month, but mine always seem to spread in the oven, so I’m trying to tweak the recipe to work best for me, but it doesn’t stop me from baking them over and over. This summer? I’m going to tackle the marshmellows. :)
Anonymous More than 1 year ago
Excellent recipes.
Madsgal More than 1 year ago
Really enjoy this book!