A cupcake can change your life. Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings—patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone's attention, come even more recipes from Greenwich Village's favorite bakery and her home kitchen.
Whether it's a birthday cake, weekend breakfast treats, or sweets for a bake sale, you'll find simple and delicious recipes to delight family and friends on all occasions in More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen. Beginning with the ever-popular cupcakes and frostings, you'll find the much-requested recipes for the mouthwatering Magnolia's Famous Banana Pudding and sinfully rich Red Velvet Cake with Creamy Vanilla Frosting, all with helpful hints that let you achieve the same sweet results as the bakery. In the well-loved Magnolia style, Allysa Torey brings you new twists on old favorites, such as Devil's Food Cupcakes with Caramel Frosting, Peaches and Cream Pie with Sugar Cookie Crust, and Apple Tart with Hazelnut Brown Sugar Topping. You'll also find breakfast treats like Cream Cheese Crumb Buns and Blueberry Coffee Cake with Vanilla Glaze; and afternoon snacks like Black Bottom Cupcakes, Walnut Brown Sugar Squares, and Oatmeal Peanut Butter Chip Cookies. From Banana Cake with White Chocolate Cream Cheese Icing to Heavenly Hash Ice Cream Pie, these are the desserts that Allysa makes for friends and family at home—unfussy, straightforward, and simply delicious.
Illustrated with eight pages of beautiful color photographs, as well as black-and-white stills that capture the daily life of the bakery, More from Magnolia is an irresistible collection of new classics that will inspire you to fill your kitchen with sweet things.
|Publisher:||Simon & Schuster|
|Product dimensions:||7.37(w) x 9.12(h) x 0.70(d)|
About the Author
Allysa Torey and Jennifer Appel are the founders of the Magnolia Bakery in New York City, which now has two additional stores. In 1999 Jennifer Appel left to open Buttercup Bake Shop, which has two locations in Manhattan, where she resides with her husband Hernan and her daughter Isabel. Allysa Torey sold Magnolia Bakery in 2007, and currently lives with her son Wilson Henry in upstate NY, where she spends her time writing, cooking, gardening, and taking long walks through the hayfields with her collies Sam, Daisy and Honey.
Read an Excerpt
More from MagnoliaRecipes from the World Famous Bakery and Allysa Torey's Home Kitchen
By Allysa Torey
Simon & SchusterCopyright © 2004 Allysa Torey
All right reserved.
When we first opened the Magnolia Bakery, I imagined a cozy, old-fashioned shop where people could come for a cup of coffee and something sweet. I expected our customers to include some local regulars and lots of neighborhood families. I thought we'd close at seven each evening so I could go home and make dinner. I never expected that Magnolia would turn into a city-wide hangout, much less that on weekend nights there would be lines out the door!
The bakery is busier now than ever. Our customers stop by as much for the feel of the store as they do for the desserts. With its vintage American decor and desserts, customers often tell me that walking into the bakery is just like stepping back in time to their grandmother's kitchen. They come in for a slice of cake and end up with a little piece of their childhood. Many want to meet me to say thanks for making the red velvet cake they remember from church picnics or the banana pudding just like their mom used to make.
Since the publication of The Magnolia Bakery Cookbook, many people have suggested that I do a second book. While working full-time at the bakery, the idea of writing another cookbook seemed impossible. Finally, after putting together a committed staff at the shop, we were able to move full-time to our country house, and I could really consider the idea, knowing that I would have the time and energy necessary to write the book I wanted to write.
The kitchen in my house is the one I've always dreamed of having. It's a big country kitchen with a window over the double white enamel sink that looks out on my vegetable garden and the cornfields beyond. The walls are painted pale yellow, and the glass-fronted cabinets, filled with vintage dishware and linens, are a creamy white. I have a counter just for baking that holds my 1950s Sunbeam Mixmaster, and there is a big enamel table that sits in the middle of the room, which is the perfect place for rolling out piecrusts.
Being able to work on the book in the country has turned out to be a wonderful experience. It's been great to be able to work on ideas for recipes while sitting on the back porch and then go straight into the kitchen to try them out. I like to create recipes in an old-fashioned style, but with new ideas and perhaps different combinations of ingredients to keep things interesting and fun.
These classic American desserts reflect the sensibilities of the bakery and my home. They aren't fussy or difficult -- they're simply my favorites.
Copyright © 2004 by Allysa Torey
Excerpted from More from Magnolia by Allysa Torey Copyright © 2004 by Allysa Torey. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
|Cottee Cakes, Quick Breads, and Breakfast Buns||7|
|Apple Cake with Cinnamon Sugar Topping||9|
|Banana Bread with Coconut and Pecans||10|
|Pear Streusel Breakfast Buns||11|
|Zucchini Walnut Bread||12|
|Blueberry Coffee Cake with Vanilla Glaze||13|
|Cream Cheese Crumb Buns||14|
|Brown Sugar Pecan Cake||16|
|Raspberry Cream Cheese Breakfast Buns||17|
|Chocolate Chocolate Chip Drop Cookies||21|
|Iced Ginger Cookies||22|
|Coconut Oatmeal Drop Cookies||23|
|White Chocolate Pecan Drop Cookies||25|
|Raspberry Hazelnut Linzer Cookies||26|
|Toffee Pecan Drop Cookies||28|
|Oatmeal Peanut Butter Chip Cookies||29|
|Pumpkin Walnut Cookies with Brown Butter Frosting||30|
|Peanut Butter Chocolate Chip Pecan Cookies||32|
|Brownies and Ban Cookies||33|
|White Chocolate Pecan Bars||35|
|Apple Bars with Oatmeal Crumb Topping||36|
|Blondies with Cream Cheese Swirl and Pecans||38|
|Walnut Brown Sugar Squares||40|
|Chocolate Fudge Brownies with Butterscotch Chips and Pecans||41|
|Apricot Cream Cheese Streusel Bars||42|
|Coconut Pecan Shortbread Squares||44|
|Hello Dolly Bars||45|
|Chocolate Brownies with Caramel, Peanut Butter, and Pecans||46|
|Shelly's Cherry Squares||48|
|Blondies with White and Dark Chocolate Chunks||49|
|Pumpkin Bars with Cream Cheese Icing||50|
|Pies and Tants||51|
|Apple Tart with Hazelnut Brown Sugar Topping||53|
|Strawberry Double-Crust Pie||54|
|Nancy's Prize-winning Blueberry Pie||56|
|Chocolate Pecan Pudding Pie||58|
|Nectarine Double-Crust Pie||60|
|Plum Tart with Almond Streusel Topping||62|
|Jill's Apple Pie||64|
|Cheese Pies and Cheesecakes||67|
|Strawberry Cream Cheese Pie with Graham Cracker Crust||69|
|Caramel Apple Pecan Cheesecake||70|
|Cream Cheese Pecan Pie||72|
|Pumpkin Cheesecake with Gingersnap Pecan Crust||74|
|Peaches and Cream Pie with Sugar Cookie Crust||76|
|Coconut Pecan Cheesecake||78|
|Cupcakes and Layen Cakes||81|
|Black Bottom Cupcakes||83|
|Red Velvet Cake with Creamy Vanilla Frosting||86|
|Magnolia's Vanilla Cupcakes||88|
|Devil's Food Cake with Seven-Minute Icing and Coconut||90|
|Banana Cake with White Chocolate Cream Cheese Icing||92|
|Caramel Pecan Layer Cake||94|
|Magnolia's Chocolate Cupcakes||96|
|Devil's Food Cupcakes with Caramel Frosting||100|
|Apple Cake with Butterscotch Cream Cheese Frosting||101|
|Ice Creams and Icebox Dessents||103|
|White Chocolate Peanut Brittle Ice Cream||105|
|Old-fashioned Chocolate Chip Ice Cream||106|
|Vanilla Sandwich Creme Cookie Ice Cream||107|
|Caramel Toffee Pecan Icebox Pie||108|
|Heavenly Hash Ice Cream Pie||110|
|Magnolia's Famous Banana Pudding||113|
|Lemon Pudding with Raspberries and Gingersnaps||114|
|Icings, Frostings, and Sauces||115|
|Cream Cheese Icing||118|
|White Chocolate Buttercream||120|
|Sweet Vanilla Whipped Cream||121|
|Butterscotch Cream Cheese Frosting||123|
|Creamy Vanilla Frosting||126|
|White Chocolate Cream Cheese Icing||127|
Most Helpful Customer Reviews
This is my go-to cookbook for the best cupcakes I've ever tasted! I've made them for everything from a quick gift to cheer up a friend to a huge formal party and gotten rave reviews every time. The instructions are clear, concise and practical. The photographs are beautiful and inspiring and the end result is amazing!!
New York's Magnolia Bakery was already attracting queues around the block for its famous cupcakes when, in 2000, Carrie came calling. Business boomed when the lead character of the hit TV series Sex And The City nibbled one of its cupcakes in an episode. It sparked a cupcake craze across the United States. In this second cookbook banking on the Magnolia brand, founder Allysa Torey shares the recipes for her famous cupcakes - and they were a revelation. The vanilla cupcake I made was one of the best that's come out of my own. The chocolate version was even better, with a miraculously light and melting texture. The downside to this book is that if you¿re interested in cakes and cupcakes, there are only 11 recipes for them. The other 52 are for breads, buns, cookies, pies, tarts, cheesecakes and ice cream. But with the two basic cupcakes turning out so well, I'm eager to try just about any recipe that comes from Torey.
I went to the Magnolia Bakery in NYC and, after tasting one of those cupcakes, have not been able to stop thinking about them. Unfortunately, I do not live in NYC and cannot get them very easily. This cookbook gave me the same great tasting cupcake and made me a HUGE hit at the party I brought them to. I highly recommend this innovative and easy to make cookbook!
Fantastic recipes. I use this book often.
I purchased both The Complete Magnolia Bakery Cookbook and More From Magnolia, most of the recipes were all in the Complete Magnolia Cookbook. Not impressed.
It is worth buying the cookbook for the Banana Pudding recipe alone, but there are MANY other great recipes as well. Every recipe that I have made from this cookbook has received rave reviews. I travel to NY for business quite often and I always make time to go to the Village and visit Magnolia.
Made alot :)