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One Girl Cookies: Recipes for Cakes, Cupcakes, Whoopie Pies, and Cookies from Brooklyn's Beloved Bakery (Anglais) Relié – 10 janvier 2012

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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.

Présentation de l'éditeur

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. Little do most people know that 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. One Girl Cookies shares the recipes for the shop’s sought-after treats, as well as the sweet story behind its beginnings.

To open One Girl Cookies, Dawn Casale looked to her family for inspiration, digging into a treasure trove of heirloom recipes and photos that she uses in her unique packaging designs. She often names her cookies for people special to her: Lucia (Espresso Caramel Squares with White and Dark Chocolate Swirl) is in honor of Dawn’s beloved grandmother, and Lana (Bittersweet Chocolate Sandwiches Filled with Raspberry Preserves) was created for her favorite teacher, who was a little bit bitter but mostly sweet. Dawn’s family life and the shop are so inseparable that it is only fitting that when she hired David Crofton, a professional baker, to expand the business, it turned out that she had found the love of her life.

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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Format: Relié Achat vérifié
L'auteur commence son livre en rendant hommage à sa mère et sa grand-mère qui lui ont donné le virus de la cuisine ... et parle de toute sa famille sicilienne unie autour de grandes tablées.

Ce livre est un ouvrage plein de charme dans lequel on sent justement ce lien, par l'ambiance des photos des recettes et des anciennes photos de famille, le choix d'une belle police "retro", et les thèmes abordés : cookies bien sur mais aussi tourtes et tartes, cupcakes et whoopie pies ... etc

Le seul petit bémol est que toutes les recettes ne sont pas illustrées de photos ...
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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.5 étoiles sur 5 28 commentaires
5 internautes sur 5 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Absolutely The Best Pecan Pie Ever 5 juillet 2012
Par Antigone Walsh - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a charming book written by the owners of a Brooklyn New York bakery. Featuring lovely photgraphs, the book contains a collection of recipes including cookies, cakes, pies and breakfast items. There is a short section on creative packaging. The authors name their creations after members of their families. Their backstory is cute, how they became sweeties amid the sweets. But the litmus test for any cookbook is how the recipes turn out.

I first tried the Best Ever Chocolate Cupcakes. It is always dangerous to dub something "best ever" and sadly this recipe did not even make my top ten. Although there was good chocolate flavor, the texture was coarse and bready. All was forgiven with my sophmore outing. I love pecan pie but it is so difficult to find one that is more than an overly sweet gelatinous mess. The recipe here, is hands, down, the best ever. The marriage between the pecans and the maple syrup is sublime and the pecans are truly the star of the show. It looked exactly like the photograph in the book and has earned a permanent place in my holiday repetoire. Were I to change anything, it wold be to toast the oats that go in the crust for a bit more depth.

My next experiment were the expresso caramel squares with white and dark chocolate swirl. A bar cookies, it is described as a gourmet twix. The final result again looked idenetical to the photograph but the result was disapointing. While the shortbread base stood up to both the filling and the summer humidity, the caramel layer was bland and surprisingly tasteless despite the addition of coffee. The dark chocolate layer, while delicious, was too thick. Were I to make it again, I would use a different caramel recipe, reduce the amount of dark chocolate and add coffee to it also.

Finally, I tried the nana cookies. Subtlely spiced with clove, these piped cookies are a delight with coffee. Not too sweet, they look plain. Some of my taste testers thought they were flavorless so next time I will add more cloves.

This book has a wide variety of recipes. Most are homey not frou-frou. Although some have many steps, the recipes are not difficult to make and even novices should be able to enjoy success. Inexplicably this book contains no explanatory text about ingredients or measuring.

This book is worth the price for the pecan pie recipe alone. Recommended.
5.0 étoiles sur 5 An amazing dessert cookbook with a wide range of recipes 15 juillet 2015
Par PRHIATT - Publié sur Amazon.com
Format: Relié Achat vérifié
This is one of the best dessert cookbooks out there. The recipes in here range across a wide number of cakes, cookies, frostings, etc. The ingredient lists are quite simple and the execution of the recipes is straightforward for any person with a modicum of experience as a baker. If you ever have a chance to visit their retail location in Brooklyn, NY, do so. You won't be disappointed. If you don't have a chance to visit, then buy this cookbook, bake some things and see for yourself.
5.0 étoiles sur 5 My new favourite recipe book 22 juillet 2016
Par Bek - Publié sur Amazon.com
Format: Relié Achat vérifié
Everything I make turns out amazingly!!! Never too sweet or too dry - the recipes are perfect! And the instructions are so useful eg beat on low for 2-3 minutes until light and fluffy - hallelujah! Finally a recipe book where it's hard to make a mistake. I've also adapted a few cookie and cupcake recipes to gluten and/or dairy free and they turn out well
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 So Many Favorites 13 novembre 2012
Par Frodo Baggins - Publié sur Amazon.com
Format: Relié Achat vérifié
It is a good time to review this book. I have enjoyed it for several months. By now I have made about 15 recipes from this delicious book. Some of the favorites according to my recipients are the whoopie pies and the oatmeal cookies. Both easy and tasty.
5.0 étoiles sur 5 EXCELLENT!!!!!!!!! 9 septembre 2014
Par salvatore v latorre - Publié sur Amazon.com
Format: Relié Achat vérifié
EXCELLENT Easy to follow instructions and lots of pictures. I recommend that you buy this recipe book…...
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