- So Sweet!: Cookies, Cupcakes, Whoopie Pies, and More by Sur La Table
- Hardcover: 144 pages
- Publisher: Andrews McMeel Publishing (October 4, 2011)
- ISBN-13: 978-1449407285
Back-of-the-book blurb: Proving that life is indeed oh So Sweet! cooking authority Sur La Table offers 50 fabulously sweet baking recipes with intriguing flavor combinations. From cookies and cupcakes to doughnuts and whoopie pies, you’ll find them all in this attractive and giftable full-color package. And just in case you’re uncertain what your sweet tooth is craving, a handy flavor profile reveals whether you’re in the mood for sweet, salty, chocolatey, fruity, or nutty. Remind yourself of the sweeter side of life with So Sweet!
She Is Too Fond of Books’ thoughts: The cover drew me in – a presentation of single serving sweets that look like they come from a bakery, but that I can make at home?! Then the subtitle … aside from fond memories of my Gram’s hermit cookies, one of my favorite baked treats were her whoopie pies. I’m in, So Sweet!
This is a compact sized hardcover cookbook (about 6 inches square), that will be a thoughtful gift for a sweetie on your Valentine’s Day list (and, yes, if you enjoy baking and sweets, that includes a gift to yourself!).
The book focuses on the recipes themselves, rather than filling the pages with extensive baking tips, pantry lists, etc., Sur La Table concentrates on clear and complete instructions and beautiful photographs.
While my favorites are the single-serve items (in my opinion, serving is simpler, and presentation is prettier), there are a number of bar/pan cookies and crumbles that I wouldn’t say “no” to!
And those doughnuts? They’re baked! Yes, skip the deep frying and feel less guilty about having a donut. The donut recipe that most calls to me? Maple and bacon. The recipe makes 16 large or 64 mini doughnuts; I’ll make the minis, to feel even less guilt
It’s cold here today, and we’re coming into a 3-day weekend with the kids home from school. Sounds like the perfect time to bake; we’ll choose from:
- Cherry Oatmeal Cookies
- Chocolate Mint Brownies with White Chocolate Chunks
- Rocky Road Cupcakes
- Kahlúa and Cream Whoopie Pies
- Lemon Poppy Seed Doughnuts
- Blueberry Buttermilk Doughnuts (recipe below)
This is my first cookbook from Sur La Table, and, based on the quality of recipes, photos, and overall package, it will be the first of many. Other titles from the group include Simple Comforts (perfect for winter weather!), Gifts Cooks Love: Recipes for Giving, and Baking Kids Love.
Recipe and photo via Andrews McMeel Publishing, LLC
Blueberries may seem unusual in a doughnut, but paired with this refreshing orange glaze you will find it’s the perfect combination of tart and sweet! These are a healthier doughnut because they are baked instead of fried, but you will need either a standard-size doughnut pan or a standard-size mini doughnut pan for baking these.
- 3 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon grated orange zest
- 1/2 cup (1 stick) salted butter
- 1 cup buttermilk
- 3 large eggs, beaten
- 2 teaspoons pure vanilla extract
- 1 cup fresh or frozen blueberries
- ** Glaze **
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons fresh orange juice
- 2 teaspoons grated orange zest
- Preheat the oven to 375? and position an oven rack in the center. Lightly coat the doughnut pans with nonstick cooking spray.
- Make the doughnuts. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and orange zest with a whisk. Melt the butter in a small pot over low heat and set aside. In a medium bowl, combine the melted butter, buttermilk, eggs, and vanilla with a whisk until foamy, 1 to 2 minutes. Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries until just combined. Do not overmix. Using a pastry bag fitted with a 1-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1 inch from one of the bottom corners and proceed with filling the pans as described above.
- Bake for 8 to 10 minutes, until the doughnuts spring back when lightly touched. Remove from the oven, invert the doughnuts onto a rack, and allow to cool completely.
- Make the glaze. In a medium bowl, combine the powdered sugar, orange juice, and orange zest with a whisk, mixing until smooth.
- Glaze the doughnuts. Dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. Place the doughnuts on a platter and serve. These doughnuts are best served fresh.
Visit more Weekend Cooking posts Beth Fish Reads’ Weekend Cooking. There you’ll find a round-up of fantastic food-themed posts from around the web – cookbook reviews, recipes, photographs, tips and tricks for the busy kitchen, etc. As Beth Fish says, “if it’s remotely foodie, it qualifies!”