By Allysa Torey
Allysa Torey’s Magnolia Bakery in big apple urban is the position to get all-American candy treats, like their well-known pastel frosted cupcakes. yet at her state domestic in upstate big apple, Allysa chefs much more than truffles. Now, during this full-color cookbook, she stocks greater than ninety of her favourite recipes for daily meals—and invitations you to event the delights of state residing, Allysa Torey–style.
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Additional resources for At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
There’s a cause that icebox truffles grew to become renowned in the summer while there’s no use to show the oven on. Even the crust for this tart is going into the freezer, rather than being baked. crust 1/2 cup (1 stick) unsalted butter, melted 11/2 cups gingersnap cookie crumbs 1/2 cup chopped toasted pecans(see be aware) filling Two 8-ounce programs cream cheese, softened 1 cup confectioners’ sugar 1/4 cup bitter cream (do no longer use reduced-fat bitter cream) 1 teaspoon vanilla extract topping 21/2 cups thinly sliced clean ripe apricots (5–8 apricots—apricots range commonly in measurement reckoning on the diversity) 3 tablespoons apricot preserves To make the crust: In a medium-size bowl, mix the butter with the gingersnap crumbs and pecans. Press firmly right into a buttered 10-inch tart pan with detachable backside. disguise tightly with plastic wrap and position within the freezer for 1 hour. To make the filling: In a wide bowl, at the low velocity of an electrical mixer, beat jointly the cream cheese and sugar until eventually soft and creamy. upload the bitter cream and vanilla, carrying on with to overcome at low velocity until eventually good mixed. get rid of the tart pan from the freezer and unfold the filling lightly within the crust with a rubber spatula. set up the sliced apricots on most sensible of the filling in an ornamental demeanour. In a small saucepan over low warmth, hot the apricot preserves, stirring usually, for 1 to two mins. get rid of from the warmth, and frivolously brush the apricots with the warmed preserves. Refrigerate the tart for no less than four hours, or in a single day, to make sure that the filling units. be aware: To toast the pecans, position on a baking sheet in a 350°F oven for quarter-hour, or until eventually flippantly browned and aromatic. truffles peanut butter blondies with white chocolate and pecans makes 16 2-inch squares I love blondies, and that i like to get a hold of new and fascinating blondie recipes. This one has all of my favourite flavors in a single bar cookie—it’s candy and wealthy and very amazing. 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup gentle peanut butter, at room temperature (do now not use common or outdated sort peanut butter) 3/4 cup firmly packed gentle brown sugar 1/4 cup granulated sugar 1 huge egg, at room temperature 2 teaspoons vanilla extract 3/4 cup coarsely chopped toasted pecans (see word) 1/2 cup peanut butter chips 1/2 cup coarsely chopped white chocolate (preferably Lindt) Preheat the oven to 325°F. Grease and evenly flour an 8-inch sq. baking pan. In a small bowl, mix the flour, baking powder, baking soda, and salt. put aside. In a wide bowl, cream the butter with the peanut butter and the sugars till soft, 2 to three mins. upload the egg and vanilla and beat good. upload the dry constituents and combine completely. Stir within the pecans, peanut butter chips, and the white chocolate, booking 2 tablespoons of every.