Title: So Sweet! Cookies, Cupcakes, Whoopie Pies, and more
Author: Sur La Table
Pud Date: October 2011
Publisher: Andrews McMeel Publishing
Source: I received a copy of the book for my honest and sincere thoughts on the book.
About the book:
Proving that life is indeed oh So Sweet! cooking authority Sur La Table offers 50 fabulously sweet 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.
Gathered inside So Sweet! are 50 mouthwatering baking recipes presented alongside photographs of tasty treats such as Milk Chocolate Toffee Bars, Boston Cream Upside Down Cupcakes, and Strawberry with Lemonade Filling Whoopie Pies, as well as Blueberry Buttermilk Doughnuts with Orange Glaze, Cherry Oatmeal Cookies, and Chocolate-Mint Cupcakes. 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!
One of my favorite genres books to review is cookbooks. Not only because they are pretty much a quick review but I am the kind of person who loves trying new things with food wither it be with food or desserts. So I am always thrilled when I get a cookbook to review.
So Sweet is no exception to the rule. I admit from the cover alone I was drooling. I admit I have a huge sweet tooth and pretty much everyone in the family does too. So when I got this cookbook I couldn’t wait to try it out but the only problem was what do I want to try first because there is about 50 yummy recipes in this book.
The cookbook is broken down into four delicious sections labelled cookies, cupcakes, whoopie pies and doughnuts. Most of the recipes are accompanied with a photo, which I love because I like to see what the finished product is suppose to look like.
All the recipes include ingredients I could easily find and the instructions were easy to follow and didn’t require much which is another thing I love about the book. I have to say that I like straight forward recipes that include simple and easy steps. Anything complicated I always shy away from.
I realized that if I left the decision up to me I would probably back the whole book so I gave it to Michael and he picked out Smile Cookies. I think the thing that drew him in was the fact that the cookies are covered in icing sugar when they are cooked.
Thanks Andrews McMeel for sending me this great coobook and I can’t wait to try more of the recipes very soon.
(bakes about 45)
- 1 cup unsalted butter softened (room temp) ( 2 sticks)
- 1/2 cup powdered sugar
- 1 1/2 tablespoons of pure vanilla extract
- 2 1/4 cups unbleached all purpose flour to finish
- 1 1/2 cups powdered sugar
- Position 1 oven rack in the top third of the oven and the other rack in the bottom third of the oven. Preheat to 350 and then line two cookie sheets with parchment paper.
- Put the butter and sugar in a bowl and using a mixer, beat for about 1 minute on low speed. Then beat at medium speed for about 5 minutes or until it looks very light (almost white). Turn of the mixer and using a spatula scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds. Turn the mixer off and scrape down the bowl again.
- Add the flour and mix on low speed until the flour is blended in and scrape down the bowl again to make sure there is no clumps of flour hiding.
- To shape each cookie take a piece of dough that is about 1 tablespoon and roll it on your work surface back and forth with your fingers, shaping it into a log that is about 3 inches long. Make sure to add some pressure to the ends to give them a point. Place onto bakig sheet and form into a smile. Place one inch apart of the sheet.
- Place each sheet on each rack and bake for about 7 minutes and then switch the sheets and bake for another 8 to 9 minutes (so what was on the top rack will go to the bottom) The cookies should appear to be a light sand color and firm to the touch and golden brown on the bottom and edges. Let cool 10 minutes.
- Sift powdered sugar into a bowl and while the cookies are still warm roll each into the sugar until completely coated and place back on the pan to let cool completely. When completely cool roll them back into the sugar mixture again.
These were so good and I will be making these again.
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