Butter Baked Goods began as a tiny bakery in Vancouver. Opened in 2007 by Rosie Daykin, the bakery is a pink-and-pistachio slice of heaven, its counters overflowing with irresistible treats. Not long after opening, word got out about the bakery’s marshmallows, and Butter Baked Goods soon became known as the home of the very best gourmet marshmallow in North America, a delicious morsel that can now be found in more than 300 stores. The recipe for Butter’s Famous Marshmallows is just one of the gems tucked inside the pages of this beautiful book. Other recipes include:
SATURDAY MORNING CINNY BUNS & CHOCOLATE PISTACHIO POUND LOAF
MAPLE SNICKERDOODLE SANDWICH COOKIES & DOUBLE CHOCOLATE TOFFEE BISCOTTI
CHOCOLATE BERRY CHEESECAKE BARS & PUMPKIN CHOCOLATE CHIP BLONDIES
BUTTER’S CLASSIC WHITE CAKE & APPLE CAKE WITH MAPLE SAUCE
PEANUT BUTTER AND JELLY CUPCAKES & RED VELVET WHOOPIE PIES
BUTTER’S LEMON MERINGUE TART & SOUR CREAM RHUBARB PIE
CHOCOLATE HONEYCOMB BRITTLE & SURPRISE MOCHA FUDGE
And a whole chapter dedicated to BUTTER CREAMS AND FROSTINGS, with Rosie’s top tips for “spreading the love”!
But don’t be intimidated! Every recipe in Butter Baked Goods has simple instructions written in an accessible and easy-to-follow style, plus tips on how to stock your pantry and your toolbox with everything that you’ll need to get started. Everyone can create Butter’s delectable desserts—from grandmothers who have been baking all their lives to teenagers making their very first cupcakes. Rosie’s baking is not about trickery, flamboyance, or hard-to-find ingredients, but about great-tasting, homemade treats that celebrate life’s milestones: birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers, or just that gloomy afternoon when you need a little pick-me-up. Butter Baked Goods showcases nostalgic home baking at its very best.
|Publisher:||Knopf Doubleday Publishing Group|
|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.
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.
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
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
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
Most Helpful Customer Reviews
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.
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. :)
Really enjoy this book!