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Buttercup Bake Shop Cookbook
     

Buttercup Bake Shop Cookbook

3.6 5
by Jennifer Appel
 

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

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.

Editorial Reviews

bn.com
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)

Product Details

ISBN-13:
9780743205795
Publisher:
Simon & Schuster
Publication date:
10/28/2001
Pages:
128
Product dimensions:
7.37(w) x 9.25(h) x 0.70(d)

Read an Excerpt

Peanut Butter Icing


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


10 tablespoons unsweetened cocoa powder
6 cups confectioners¹ 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

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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3.6 out of 5 based on 0 ratings. 5 reviews.
Guest More than 1 year ago
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.
Madsgal More than 1 year ago
Great book. Few photos tho. 
Anonymous More than 1 year ago
Guest More than 1 year ago
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.
Guest More than 1 year ago
Consider this the secret guide to the Buttercup Bake Shop, which has the most delicious cupcakes in the world!