Sugar, Cinnamon, and Love: More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy
Format: PDF / Kindle (mobi) / ePub
Fresh, cheerful, and vibrant: meet Virginia Horstmann. Famous in Germany for her charming cooking blog Sugar, Cinnamon, and Love, Virginia delivers just that as she welcomes us into her sugary kitchen with her debut cookbook. With beautiful full color images throughout, this book offers 78 recipes of refined-yet-simple, classic desserts.
With recipes that range from lighter treats to sinfully rich delights, the book is broken down into five sections, Small Sweet Sins, For the Cake Plate, From the Cookie Jar, French Tarts & American Pies, and last but not least, In Chocolate Heaven. Readers will enjoy such dishes as:
• Apple and carrot walnut cake with caramelized walnuts
• Chocolate truffle tart
• Cherry-banana cheesecake
• Coconut-chocolate scones
• Cherry galettes, and more!
Virginia Horstmann's collection of delightful treats is elegant and diverse; cookie lovers, cake lovers, fruit lovers, chocoholics—there's something beautiful and delicious for every kind of sweet tooth imaginable. The presentation alone of each dessert is enough to make your mouth water. Indulge yourself in these dreamy confections!
some space between the balls. They may roll around a little, so make sure that they are not directly next to each other after putting them in the oven. If not all of the balls fit on the baking sheet, use two baking sheets or bake in two batches. 5. Bake the Snickerdoodles for about 8 minutes in the oven, then let cool. Cinnamon Roll Cookies These cookies look like little carousels, in which sugar and cinnamon swirled properly through the dough and into a sweet pastry. My ode to cinnamon
together until a homogeneous mixture is obtained, but not longer. Too much mixing takes the fluffiness out of the cake. 4. Pour the batter into the prepared tins and bake in the oven for 20–25 minutes. 5. Mix powdered sugar and milk together to the desired consistency and pour icing over the cooled cakes. LITTLE Ricotta-Cherry Pop Tarts Do you have a little Picasso in you? Do you like abstract art? Then get excited. Because here you can combine this passion with baking and spread sweet
minutes. Roll out, and cut out 6 circles that are slightly larger than the pear halves. Put the dough circles on a baking sheet and sprinkle with grated marzipan. Put the pear halves on top, lightly fan out (using a flat hand and gentle pressure works great), and bake for about 20 minutes in the oven. 6. Then quickly sprinkle with powdered sugar and let caramelize in the oven (preferably on the broil setting) for 2 minutes. Then remove from the oven. MY TIP These tartlets are best enjoyed
Then spread this mixture out on the bottom of the tart and set in the refrigerator for about 2 hours. 5. Just before serving, beat the egg whites with sugar until they are very stiff, and then spread onto the cake. Make sure that the entire chocolate surface is covered with egg white. Let brown under a hot broiler for about 5 minutes. Then serve and enjoy. Brownies WITH RED WINE GANACHE This is another all-time favorite of my two men. For the little ones, there’s a nonalcoholic version, but
crispy walnuts, and delight every fan of white chocolate. FOR 2 SQUARE BAKING PANS (8 x 8 IN / 20 x 20 CM DIAMETER) 5 � oz (150 g) white chocolate, roughly chopped ⅔ cup (150 g) butter ⅔ cup (150 g) sugar 2 eggs 1 pinch of salt 1 ⅔ cups (200 g) flour 2 handfuls of walnuts, chopped ADDITIONALLY: Butter for the pan 1. Preheat oven to 356°F (180°C). Butter the pan and line with parchment paper. 2. Melt butter and chocolate in a double boiler. Let cool for a moment. 3. In the