Book Review: You Made That Dessert? by Beth Lipton

Recently, I was asked by one of my favorite bloggers, Beth of CookiePie, if I would review her brand new cookbook called "You Made That Dessert?" I was completely flattered that she thought of me, and I was totally awestruck that she got her very own cookbook published. How cool is she??? Lol! She sent me a copy, and I am in love with it! The pictures are fantastic. There is a wide variety of dessert recipes. I love the little stories that go with each one. The two recipes I've tried so far were completely delicious! I made the Gingersnaps (pg. 7) and the Peanut Butter and Banana Bread (pg. 80). The gingersnaps were robust and spicy, crispy around the edges with a great chewy texture. I took some to work and everyone loved them! The peanut butter and banana bread is a genius recipe! It takes a classic flavor combination and makes it new! I made it into muffins instead of a loaf, and they were perfect! Moist and dense, not too sweet, they would make a great breakfast or afternoon snack. I recommend this book to any baker, not because I love Beth and her blog, but because it really is a fantastic cookbook!

You can find it on Amazon.com and BarnesandNoble.com

Gingersnaps
Makes 3 dozen cookies

2 cups (8.5 ounces) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon plus 2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups (10.5 ounces) sugar
1 large egg, at room temperature
1/4 cup molasses
1/2 teaspoon vanilla extract

Preheat the oven to 350°F. Line three rimmed baking sheets with parchment paper. In a small bowl, mix the flour, baking soda, salt, ginger, cinnamon, cloves, and pepper, and stir with a fork to combine.

In a large bowl, using an electric mixer at medium speed, beat together the butter and 1 cup sugar until light and fluffy, about 2 minutes. Stop the mixer and add the egg, molasses, and vanilla, then beat until combined. Stop the mixer and scrape down the sides and bottom of the bowl with a flexible spatula. Beat again until the mixture is uniform. (The mixture may look curdled and separated at first, but don't worry; as you beat it, it will come together and turn a pale brown.)

Stop the mixer and add the flour mixture. Use a flexible spatula or wooden spoon to mix the dry ingredients into the butter mixture until a dough forms. Scrape down the sides and bottom of the bowl and stir well so that all of the dry ingredients are fully incorporated.

Place the remaining 1/2 cup sugar in a small bowl. Use a small ice cream scoop or two teaspoons to scoop out pieces of dough and roll them, one at a time, in your palms to form balls that are about 1 1/2 inches wide. One at a time, roll the balls in the sugar until they're coated, then place the dough balls 2 inches apart on the baking sheets (don't crowd them-they will spread a lot). Use the bottom of a glass to lightly press the balls into discs.

Bake the cookies for 10 to 11 minutes, until lightly browned. Let them cool on the pans on wire racks for 5 minutes, then use a spatula to remove the gingersnaps and place them directly on the wire racks to cool completely.


Peanut Butter & Banana Bread
Makes 1 9-inch loaf

1 1/4 cups (5.35 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter (do not use "natural")
2/3 cup sugar
3 large ripe bananas, mashed with a fork
2 large eggs, at room temperature, lightly beaten
1/2 cup chopped walnuts or chopped pecans (optional)
1/2 cup miniature chocolate chips (optional)

Preheat the oven to 350°F. Mist a 5 x 9-inch loaf pan with cooking spray.

In a small bowl, mix the flour, baking soda, and salt with a fork. In a large bowl, using an electric mixer on medium-low speed, beat the peanut butter and sugar together until well blended, about 2 minutes. Beat in the mashed banana and eggs; mix well.

Using a wooden spoon or flexible spatula, stir the flour mixture into the peanut butter-banana mixture, mixing until just combined, scraping down the sides of the bowl with a flexible spatula if needed. Stir in the chopped nuts and/or chocolate chips, if using.

Pour the batter into the pan and gently smooth the top with the flexible spatula. Bake 45 minutes. Cover the pan loosely with foil and bake 10 to 15 minutes longer, until a toothpick inserted in the center comes out clean. Let the bread cool on a wire rack for 10 minutes in the pan.

Remove the bread by running a paring knife around the inside of the pan to loosen it, then inverting the pan to release the bread : onto a wire rack. Carefully turn the bread right-side up and cool completely. Slice and serve. Wrap any leftovers tightly in plastic wrap and foil; keep at room temperature for up to 3 days, or freeze for up to 1 month.


I guess I'll go ahead and use this entry to tell you about this awesome cinnamon I found at TJ Maxx last week! It's made out of totally different stuff than most cinnamon sold in the United States. If you watch "Good Eats" religiously like I do, you've heard Alton Brown talk about the difference between cheap cinnamon (Cassia) and REAL cinnamon (Cinnamomum Zeylanicum). This is the REAL STUFF and it was only $4.99! It smells so much better than cheap cinnamon. It was really yummy in the gingersnaps, and I bet it's gonna make INSANE cinnamon rolls! I'm definitely gonna go back and get a few more.

Baca Juga