More from Magnolia
A cupcake can change your life. Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings — patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone's attention, come even more recipes from Greenwich Village's favorite bakery and her home kitchen.\ Whether...
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Eight years ago, Alyssa Torey brought the comfort of grandma's kitchen to New York City when she opened the Magnolia Bakery. Located on Bleecker and 11th, in the heart of Greenwich Village, it quickly became a popular destination; in the evening the line of people craving one of Magnolia's world famous cupcakes or a cup of banana pudding extends down the block. The success of the bakery gave birth to The Magnolia Bakery Cookbook, written by Alyssa and her then-partner. Published by Simon & Schuster in 1999, it's gone through 7 printings and has over 46,000 copies in print. Today the bakery is busier than ever (they sell about 15,000--yes, 15,000--cupcakes a week), and Alyssa has finally succumbed to the pressure to write a second book. In More From Magnolia Alyssa offers home cooks 75 of the bakery's most requested recipes, discontinued treats, and favorite sweets from her own home kitchen. Craving Magnolia's Red Velvet Cake or the decadently creamy Banana Pudding? Miss having a Raspberry Cream Cheese Breakfast Bun with your morning coffee? (The bakery had to discontinue all their breakfast items to keep up with the demand for cupcakes.) You'll find those recipes here. Of course, there are the recipes for the Chocolate and Vanilla cupcakes and Buttercream Frosting, but you'll also find Apple Cake with Butterscotch Cream Cheese Frosting, Devil's Food Cake with Seven Minute Icing and Coconut, and Chocolate Pecan Pudding Pie. Not to mention Blueberry Coffee Cake with Vanilla Glaze, Pumpkin Walnut Cookies with Brown Butter Frosting, White Chocolate Pecan Bars, Nectarine Double Crust Pie, and Pumpkin Cheesecake with Gingersnap Pecan Crust. There are even recipes for Magnolia's best-loved ice creams. Whether you're a regular visitor or just dream of making a pilgrimage, More from Magnolia brings the delights of the bakery to your very own kitchen.
Introduction\ When we first opened the Magnolia Bakery, I imagined a cozy, old-fashioned shop where people could come for a cup of coffee and something sweet. I expected our customers to include some local regulars and lots of neighborhood families. I thought we'd close at seven each evening so I could go home and make dinner. I never expected that Magnolia would turn into a city-wide hangout, much less that on weekend nights there would be lines out the door!\ The bakery is busier now than ever. Our customers stop by as much for the feel of the store as they do for the desserts. With its vintage American decor and desserts, customers often tell me that walking into the bakery is just like stepping back in time to their grandmother's kitchen. They come in for a slice of cake and end up with a little piece of their childhood. Many want to meet me to say thanks for making the red velvet cake they remember from church picnics or the banana pudding just like their mom used to make.\ Since the publication of The Magnolia Bakery Cookbook, many people have suggested that I do a second book. While working full-time at the bakery, the idea of writing another cookbook seemed impossible. Finally, after putting together a committed staff at the shop, we were able to move full-time to our country house, and I could really consider the idea, knowing that I would have the time and energy necessary to write the book I wanted to write.\ The kitchen in my house is the one I've always dreamed of having. It's a big country kitchen with a window over the double white enamel sink that looks out on my vegetable garden and the cornfields beyond. The walls are painted pale yellow, and the glass-fronted cabinets, filled with vintage dishware and linens, are a creamy white. I have a counter just for baking that holds my 1950s Sunbeam Mixmaster, and there is a big enamel table that sits in the middle of the room, which is the perfect place for rolling out piecrusts.\ Being able to work on the book in the country has turned out to be a wonderful experience. It's been great to be able to work on ideas for recipes while sitting on the back porch and then go straight into the kitchen to try them out. I like to create recipes in an old-fashioned style, but with new ideas and perhaps different combinations of ingredients to keep things interesting and fun.\ These classic American desserts reflect the sensibilities of the bakery and my home. They aren't fussy or difficult — they're simply my favorites.\ Allysa Torey\ September 2004\ Copyright © 2004 by Allysa Torey\ Pumpkin Cheesecake with Gingersnap Pecan Crust\ This cheesecake has been a huge success at the bakery since its introduction. It is a lovely dessert for an autumn dinner party. I love to make cheesecakes when I'm entertaining because they can be made one to two days in advance, before the guests even arrive.\ Crust\ ½ cup (1 stick) unsalted butter, melted\ 1 ½ cups gingersnap cookie crumbs\ ½ cup chopped toasted pecans (see Note)\ Filling\ ¾ pound (one and a half 8-ounce packages) cream cheese, softened\ ¾ cup granulated sugar\ ¾ cup firmly packed brown sugar\ 5 large eggs, at room temperature\ 1 ½ cups canned pumpkin puree\ ¾ cup heavy cream\ 1 ½ teaspoons cinnamon\ Garnish\ Sweet Vanilla Whipped Cream\ Toasted pecan halves (see Note)\ Note: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes, or until lightly browned and fragrant.\ Preheat oven to 325 degrees.\ To make the crust: In a small bowl, combine the butter with the gingersnap cookie crumbs and pecans. Press into the bottom of a buttered 10-inch springform pan. Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.\ To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin puree and mix until just blended. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scrape down the sides of the bowl with a rubber spatula. Stir in the heavy cream and cinnamon.\ Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken, about 1 hour. At the end of the baking time, turn off the heat and, using a wooden spoon to keep the oven door slightly ajar, cool the cake in the oven for 1 hour before removing. Cover and refrigerate for at least 12 hours or overnight.\ Remove the cake from the refrigerator 15-30 minutes before cutting and serving. Garnish with the sweetened whipped cream and toasted pecan halves.\ Makes one 10-inch cheesecake\ Copyright © 2004 by Allysa Torey
ForewordxiiiIntroductionxvHelpful Hints1Cottee Cakes, Quick Breads, and Breakfast Buns7Apple Cake with Cinnamon Sugar Topping9Banana Bread with Coconut and Pecans10Pear Streusel Breakfast Buns11Zucchini Walnut Bread12Blueberry Coffee Cake with Vanilla Glaze13Cream Cheese Crumb Buns14Brown Sugar Pecan Cake16Raspberry Cream Cheese Breakfast Buns17Cookies19Chocolate Chocolate Chip Drop Cookies21Iced Ginger Cookies22Coconut Oatmeal Drop Cookies23Snickerdoodles24White Chocolate Pecan Drop Cookies25Raspberry Hazelnut Linzer Cookies26Toffee Pecan Drop Cookies28Oatmeal Peanut Butter Chip Cookies29Pumpkin Walnut Cookies with Brown Butter Frosting30Peanut Butter Chocolate Chip Pecan Cookies32Brownies and Ban Cookies33White Chocolate Pecan Bars35Apple Bars with Oatmeal Crumb Topping36Blondies with Cream Cheese Swirl and Pecans38Walnut Brown Sugar Squares40Chocolate Fudge Brownies with Butterscotch Chips and Pecans41Apricot Cream Cheese Streusel Bars42Coconut Pecan Shortbread Squares44Hello Dolly Bars45Chocolate Brownies with Caramel, Peanut Butter, and Pecans46Shelly's Cherry Squares48Blondies with White and Dark Chocolate Chunks49Pumpkin Bars with Cream Cheese Icing50Pies and Tants51Apple Tart with Hazelnut Brown Sugar Topping53Strawberry Double-Crust Pie54Nancy's Prize-winning Blueberry Pie56Chocolate Pecan Pudding Pie58Nectarine Double-Crust Pie60Plum Tart with Almond Streusel Topping62Jill's Apple Pie64Pumpkin Pie66Cheese Pies and Cheesecakes67Strawberry Cream Cheese Pie with Graham Cracker Crust69Caramel Apple Pecan Cheesecake70Cream Cheese Pecan Pie72Pumpkin Cheesecake with Gingersnap Pecan Crust74Peaches and Cream Pie with Sugar Cookie Crust76Coconut Pecan Cheesecake78Cupcakes and Layen Cakes81Black Bottom Cupcakes83Strawberry Shortcake84Red Velvet Cake with Creamy Vanilla Frosting86Magnolia's Vanilla Cupcakes88Devil's Food Cake with Seven-Minute Icing and Coconut90Banana Cake with White Chocolate Cream Cheese Icing92Caramel Pecan Layer Cake94Magnolia's Chocolate Cupcakes96Carrot Cake98Devil's Food Cupcakes with Caramel Frosting100Apple Cake with Butterscotch Cream Cheese Frosting101Ice Creams and Icebox Dessents103White Chocolate Peanut Brittle Ice Cream105Old-fashioned Chocolate Chip Ice Cream106Vanilla Sandwich Creme Cookie Ice Cream107Caramel Toffee Pecan Icebox Pie108Heavenly Hash Ice Cream Pie110Cherry Jamboree112Magnolia's Famous Banana Pudding113Lemon Pudding with Raspberries and Gingersnaps114Icings, Frostings, and Sauces115Vanilla Buttercream117Cream Cheese Icing118Caramel Frosting119White Chocolate Buttercream120Sweet Vanilla Whipped Cream121Chocolate Buttercream122Butterscotch Cream Cheese Frosting123Caramel Sauce124Seven-Minute Icing125Creamy Vanilla Frosting126White Chocolate Cream Cheese Icing127Metric Equivalencies129Index131
