Beach House Baking: An Endless Summer of Delicious Desserts

Beach House Baking: An Endless Summer of Delicious Desserts

Lei Shishak

Language: English

Pages: 240

ISBN: 1628737689

Format: PDF / Kindle (mobi) / ePub

In Beach House Baking: An Endless Summer of Delicious Desserts, pastry chef Lei Shishak shares her most popular recipes for morning treats, cupcakes, crisps, cookies, pies, ice cream sandwiches, frozen pops, and beverages from her celebrated Sugar Blossom Bake Shop in the charming beach town of San Clemente, California.

At her shop, Chef Lei serves up familiar treats that offer so much more than a sweet dining experience. Inspired by her beach town location and her love of the sand-and-surf lifestyle, she creates high-quality, made-from-scratch desserts that transport you to the islands and resorts you’ve always hoped to visit. Get ready to hit the beach through one hundred recipes, including:

Daybreak Muffins
Light as a Kite Lemon Meringue Cupcakes
Coco Hut Macaroons
Red, Red Wine Cupcakes
Sweet and Salty Beach Bod Brittle
Nantucket Ice Cream Sandwiches
Tropical Tea
And more!

Lei’s recipes in Beach House Baking are designed to take you on an island vacation, turning the task of baking into a virtual journey to a beachside paradise, filled with the sounds and aromas of the places you can go to just get away from it all!

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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a Hamilton Beach hand blender that works well for puréeing the pumpkin for my Candied Pumpkin Pie. Juicer I have a Waring Commercial model, but any established juicer brand will work well for making my frozen pop and beverage recipes. A hand-held metal juicer works great as well. Electric Scale Most of the ingredients in this book are measured in volume, some are given in weight. I highly recommend investing in a high-quality scale. Though I now own several, I still have my first one that I

until incorporated. 3 Scoop the dough onto the prepared trays (I use a 1-ounce ice cream scoop). Bake for 12 to 14 minutes, or until lightly browned. Remove from oven and let the cookies cool completely on the sheet trays. flat and chewy chocolate chip cookies Makes approximately 31 cookies I worked long and hard to develop a recipe that would satisfy my brother’s request for a chocolate chip cookie that was flat, crispy on the edges and chewy in the center. Finally after many attempts, I

the sugar, orange juice, and cornstarch in a small saucepan. Bring to a boil over medium heat and cook for one minute. Pour the mixture over the peaches and stir to coat the peaches. Transfer peaches to a 9-inch oven-proof sauté pan or 9-inch pie pan. Squeeze the juice of the lemon evenly over the peaches. 4 Make the topping: In a mixer fitted with the paddle attachment, mix all the ingredients on medium speed until a smooth dough forms. On a floured surface, pat the dough into an 8-inch circle.

well-orchestrated balance of sweet and tart can take a traditional dessert to the next level. When we take something that is primarily tart in taste such as rhubarb and combine it with perfectly ripe strawberries, a new and remarkable taste emerges. That’s what my strawberry rhubarb honey crisp is all about. 12 ounces (about 3 stalks) rhubarb 1 tablespoon orange blossom honey + additional for drizzling 1 tablespoon + � cup sugar 1 pound 6 ounces strawberries, hulled and small-diced 1

Meringue (page 48) and Banana Pecan with Honey Buttercream (page 56). My goal was to create delicious takes on the classics and a few new out-of-the-box twists. At the time of this writing, the cupcake still reigns at the top. Though we say we’re ready for the next big sweet treat, we’re secretly cheering you on, cupcake! You’ve brought us a lot of joy and pleasure . . . we’ll ignore those few extra pounds. Golden Butter Cupcakes with Madagascar Vanilla Buttercream Dark Chocolate Cupcakes with

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