One Girl Cookies: Recipes for Cakes, Cupcakes, Whoopie Pies, and Cookies from Brooklyn's Beloved Bakery - Rilegato

Casale, Dawn; Crofton, David

Rilegato

ISBN 10: 0307720489 ISBN 13: 9780307720481

Casa editrice: Clarkson Potter, 2012

Riassunto

One Girl Cookies shares more than 50 recipes from the popular New York City bakery of the same name, as well as the sweet story behind its beginnings.

Tucked away on a quiet, tree-lined street in Brooklyn, New York, is One Girl Cookies: a charming bakery and café whose owners have created what they call an Urban Mayberry. This dessert destination—famous for its gorgeous bite-sized cookies, amazingly moist cakes, seasonal pies and tarts, and dangerously addictive whoopie pies—started simply, with one girl baking cookies out of a tiny apartment.

From simple old-fashioned confections such as Lemon Bars and Strawberry Rhubarb Pie with Spiced Oat Crumble to modern treats like Orange Butter Drops with Shredded Coconut and Pumpkin Whoopie Pies with Maple Spiced Filling, the recipes featured here will impress and delight anyone lucky enough to get a taste. With beautiful color photos and tips for wrapping and gift-giving, One Girl Cookies will become a cherished addition to every passionate baker’s kitchen.

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L'autore:

DAWN CASALE and DAVID CROFTON are the owners of One Girl Cookies in Brooklyn, New York, which has been featured in the New York Times, Martha Stewart Weddings, and Real Simple, among other publications. They live in Brooklyn with their son, Nate. Visit them at www.onegirlcookies.com

Estratto. © Riproduzione autorizzata. Diritti riservati.:

Fresh Pumpkin Pie with Salty Roasted Pepitas

I love pumpkin pie so much that I’ve requested it as my birthday “cake” every year since I was about thirteen. I happen to have been born in October, so that helps my choice make some sense. I am also fortunate enough to be married to Dave, whom I refer to as a pie guru. The point is, I’ve eaten a lot of pumpkin pie, so I know what I’m talking about when I say that this is the best pumpkin pie ever. If someone feels otherwise, I am ready for a throwdown, because I can guarantee that their version does not have a grainy cornmeal crust and salty, crunchy pumpkin seeds on top. And without those elements, there’s just no match.
Makes one 9-inch pie
 
Crust
1 1⁄4 cups all-purpose flour
1⁄4 cup cornmeal
1 tablespoon sugar
1⁄2 teaspoon table salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 tablespoons ice water
1 large egg yolk
 
Pepitas
1⁄2 cup raw pumpkin seeds
1⁄2 teaspoon table salt
1⁄4 teaspoon canola oil
 
Filling
1 1⁄2 cups half-and-half
2 large eggs
1 15-ounce can pumpkin puree
3⁄4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon table salt
Pinch of ground cloves
 
1. To make the crust, combine the flour, cornmeal, sugar and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse 4 or 5 times, until the mixture resembles coarse crumbs.

2. In a small bowl, mix together the ice water and egg yolk. Add the egg mixture to the food processor, and pulse until the crumbs begin to climb the side of the bowl and hold their shape when pressed together. Turn the dough out onto a lightly floured work surface. Using your hands—and a little muscle—form the dough into a 5-inch-diameter disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour before rolling.

3. Unwrap the dough, and using a rolling pin, roll it out on a lightly floured work surface to form an 11-inch circle. Working quickly and carefully, line a 9-inch pie dish with the dough. With your fingertips, make sure that the edge of the pie is smooth and even. Refrigerate it for 20 minutes.

4. Preheat the oven to 350°F.

5. Remove the pie dish from the refrigerator. Line the crust with tin foil, making sure to cover the sides, and fill it with dried beans or pie weights. Bake for 15 minutes. Rotate the dish and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape.
Remove the foil and bake for 6 minutes, until the bottom of the crust looks dry and the shell is a very pale golden color. Remove the dish from the oven and let the crust cool. Leave the oven on.

6. To make the pepitas, stir together the pumpkin seeds, salt, and oil in a small bowl. Scatter the seeds onto a small baking sheet and toast in the oven for 12 to 15 minutes, until the seeds are slightly toasted. Remove the baking sheet from the oven and let the pepitas cool.

7. To make the filling, mix together the half-and-half and eggs in a medium bowl. Add the pumpkin puree and mix well. Then add the brown sugar, cinnamon, ginger, salt, and cloves, and mix well. The filling will be very runny. Pour the filling into the pie shell. Sprinkle the pepitas on the filling.

8. Bake for 25 minutes. Rotate the dish and bake for 20 more minutes, or until the center of the pie jiggles just a bit when you touch the oven rack. Transfer the dish to a wire rack and let the pie cool completely.

Su questa edizione

• Editore: Clarkson Potter
• Data di pubblicazione: 2012
• ISBN 10: 0307720489
• ISBN 13: 9780307720481
• Rilegatura: Copertina rigida
• Numero di pagine: 160