February 2005 Issue - Our Cupcakes
Runneth Over With Love
The BB Cupcake Collection
Classic White Cupcakes with Butter Cream Frosting
Professional Pastry Chef’s Butter Cream
Black and White Chocolate Cupcakes with Truffle
Country Kitchen Carrot Cupcakes
Old Fashioned Chocolate Cupcakes & Double
Oh So Coco-Nutty Cupcakes
Ice Box Two-Layered Banana Cream Pudding
So smooth, cool, sweet, luscious, you will stand at the fridge with a
spoon. If you think banana pudding is a yawn, you will eat your words
and every last morsel as penance. Awesome. Thanks to Maya Angelou for
the inspiration. (But this ain’t no ‘hurt me’ puddin’, this one rocks)
The ‘Big Cookie’ or BisCookie
Lunch at the café near me introduced me to the ‘Big Cookie’: mammoth
wedges of biscotti instead of sticks, coated in chocolate. These are
dense, satisfying, and rather sophisticated and will have people totally
riveted. OK – these are lookers but they taste great too. Not as crisp
as regular biscotti but featuring those wonderful, characteristic
biscotti flavor notes.
Fat Albert Bars, a Marcy Goldman Signature Recipe
Hey, hey, hey! Big, fat, unbelievably stuffed brownie/blondie hunks. A
groundbreaking recipe. Lawsuit Muffins move over - there’s a new recipe
to fight over. Warning: this recipe is only available for a limited
time! All my recipes are ‘signature’ but this one is so outstanding, it
breaks the mold, even for moi.
Blueberry Pie Filling Coffeecake
A great ‘keeping’ and slicing cake that whips together in seconds.
Freezes well, slices like a dream and reminds you summer IS on the way.
Cherry would work fine too.
Hey Tweedy Bird - good carbs in a fragrant, lightly seeded, wholly
wholesome bread. A great bread that freezes well or makes a sandwich a
Sticky, tangy, garlicky good. Worth the sticky fingers