By Virginia Horstmann
Clean, joyful, and colourful: meet Virginia Horstmann. recognized in Germany for her captivating cooking weblog Sugar, Cinnamon, and Love, Virginia provides simply that as she welcomes us into her sugary kitchen along with her debut cookbook. With attractive complete colour photographs all through, this e-book bargains seventy eight recipes of refined-yet-simple, vintage desserts.
With recipes that diversity from lighter treats to sinfully wealthy delights, the e-book is damaged down into 5 sections, Small candy Sins, For the Cake Plate, From the Cookie Jar, French truffles & American Pies, and final yet now not least, In Chocolate Heaven. Readers will get pleasure from 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 choice of pleasant treats is classy and various; cookie fanatics, cake fanatics, fruit fanatics, chocoholics—there's whatever appealing and scrumptious for each form of candy the teeth possible. The presentation on my own of every dessert is sufficient to make your mouth water. Indulge your self in those dreamy confections!
Read Online or Download Sugar, Cinnamon, and Love: More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy PDF
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Extra resources for Sugar, Cinnamon, and Love: More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy
Cut up the chocolate very finely. 2. carry the cream to a boil, including the cardamom, and pour over the chocolate. Stir good, till a delicate chocolate cream has shaped. Slowly stir within the butter. three. permit the chocolate combination cool within the fridge for quarter-hour. later on, use a teaspoon to carve out little balls, and preserve them chilly for 1 hour. four. finally, toss the chocolate cakes in cocoa powder. MY TIP those scrumptious balls of chocolate are simply packaged and make an excellent gift for kin or neighbors. Chocolate Shortbread Cookies WITH VANILLA SALT those tasty chocolate biscuits with soft, contrasting vanilla salt say “Hello,” even if the notice isn't really stamped on them. yet simply should you omit to gobble all of them down, I wrote it at the cookies once again, simply to be at the secure part. MAKES eight SHORTBREAD COOKIES � cup (60 g) powdered sugar five tbsp (70 g) room temperature butter four � tbsp (60 g) vegetable oil 1 cup (125 g) flour three tbsp unsweetened, top quality cocoa powder 1 pinch of salt just a little of vanilla salt for sprinkling 1. position sugar, butter, and oil in a bowl and combine good. 2. in short combine the flour, cocoa powder, and salt earlier than sifting into the butter combination. utilizing your fingers, knead into a good dough, and wrap up in plastic wrap. Refrigerate for roughly � hour. three. meanwhile, preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper. four. Roll out the dough right into a 1-cm-thick circle, sprinkle with a bit vanilla salt, poke many times utilizing a fork, and bake for approximately � hour. five. Take the shortbread out of the oven and lower into eight items. let it to chill and luxuriate in. MY TIP numerous spice shops promote vanilla salt, yet you can even simply organize it your self. get rid of the pulp from four vanilla pods, and position it on best of one cup of sea salt. Now rub the vanilla pulp into the salt utilizing a pestle or a spoon, and shop good sealed. Chocolate-Covered Strawberries WITH A TWIST Who stated that strawberries must be lined in chocolate separately? With that during brain, we’ll now take eight or 10 strawberries right away and do that just a little in a different way. not less than eight to ten instances as tasty! MAKES 10 � oz. (300 G) CHOCOLATE-COVERED STRAWBERRIES five ⅓ oz. (150 g) milk chocolate five ⅓ oz. (150 g) darkish chocolate eight huge strawberries 1. Line a small loaf pan with a cut-out piece of freezer bag. 2. cut up either different types of chocolate and soften them jointly in a double boiler. three. unfold a skinny layer of chocolate over the ground of the pan. four. Wash the strawberries, eliminate the leaves, and bring to a halt the tops in the sort of approach that they could stand the wrong way up. five. position the fruit on best of the chocolate within the pan and pour the remainder of the chocolate over the strawberries. allow sit down (possibly within the fridge) until eventually tough. Then take the chocolate-covered strawberries out of the pan. MY TIP Serve the chocolate-covered strawberries ice chilly in the summertime. Chocolate Coconut SCONES scrumptious scones are the appropriate breakfast for a Sunday morning. apart from that, they’re additionally a gorgeous adornment on any breakfast or brunch desk.