Saturday, 20 October 2012

The Big Book of Babycakes!

 The Big Book of 
Babycakes Cupcake Maker Recipes
Homemade Bite-Sized Fun!

Kathy Moore, Roxanne Wyss
Paperback, 240 pages

 All-new flavors and ideas for the revolutionary bite-size delights 
that have taken the marketplace by storm. 

What is better than a tasty treat? A tasty treat you can hold in your hand! I love the idea of cupcakes because they are single serving treats, your own little treasure.

Cupcake machine! I do believe there are other colours too.

And the Babycakes cupcake makers are so much fun as they are like waffle irons... for cupcakes! They bake up fast and perfect and you can make them while your oven is otherwise employed. Or resting. No need to fire up that huge energy using beast for small treats when you can use the little appliance instead.

And this new Babycakes book is more than cupcakes - you can do pies (sweet and savoury!), cheesecakes, muffins.. the book even has recipes for gluten-free and vegan treats. Great for young people and not so young people alike. Everyone deserves Babycakes!

Chapters include:

Part 1: Getting Started
How to use the Babycakes Cupcake Maker
Baking Like a Pro!
Fun with the Babycakes Cupcake Maker
Babycakes 101
Storing your Baked Goods

Part 2: Sweet Treats
Bake Shop Cupcakes
Brownie Bites
Cheesecakes and Other Goodies
Pies and Tarts
Frostings and Glazes

Part 3: Mealtime Favorites
Muffins and Breads
Breakfasts and Brunch Bites 
Lunch and Dinner Pies

Part 4: Babycakes for Everybody
Gluten-Free and Vegan Treats
Treats for Tots
Small Servings

Part 5: Entertaining Made Easy
Appetizers and Finger Food
Treats for Parties and Special Occasions

Check out some delicious sample recipes below, and get hooked on Babycakes! 

Piña Colada Cheesecakes
Makes 14 to 16 cheesecakes

That famous tropical drink combines coconut, pineapple and rum — an enticing flavor combination for a cheesecake.

  • Use a food processor fitted with a metal blade to quickly make fine crumbs from the cookies. You’ll need about 14 vanilla wafers to make 1⁄2 cup (125 mL) crumbs. If you don’t have a food processor, place the wafers in a sealable plastic bag and use a rolling pin to crush them. Measure out 1⁄2 cup (125 mL) crumbs.
  • Cream of coconut is a sweetened canned product often used for cocktails. It should not be confused with coconut milk.
  • To toast coconut, spread it in a thin layer on a baking sheet. Bake at 300°F (150°C) for about 20 minutes, stirring every 5 minutes, until coconut is evenly browned.
Paper liners

1⁄2 cup    vanilla wafer crumbs (see tip)    125 mL
1⁄4 cup    sweetened flaked coconut    60 mL
1 tbsp    unsalted butter, melted    15 mL

8 oz    cream cheese, softened    250 g
1⁄4 cup    granulated sugar    60 mL
1 tbsp    all-purpose flour    15 mL
1    large egg, at room temperature    1
1    large egg yolk, at room temperature    1
1⁄4 cup    cream of coconut    60 mL
1⁄4 tsp    rum extract    1 mL

1    can (8 oz/227 mL) crushed pineapple,     1
    with juice
2 tsp    cornstarch    10 mL

    Toasted sweetened flaked coconut (see tip)

1.    Crusts: In a small bowl, combine wafer crumbs and coconut. Stir in butter.
2.    Place a paper liner in each well. Spoon about 11⁄2 tsp (7 mL) crumb mixture into the bottom of each liner. Use the pie forming tool to tap crust into liner.
3.    Filling: In a medium bowl, using an electric mixer on medium speed, beat cream cheese for 1 minute or until fluffy. Beat in sugar and flour until smooth. Reduce mixer speed to low and beat in egg and egg yolk until just combined. Beat in cream of coconut and rum extract just until incorporated (do not overbeat).
4.    Spoon about 11⁄2 tbsp (22 mL) filling over crust in each liner. Bake for 10 to 12 minutes or until filling is puffed at the edges and softly set at the center. Using a small offset spatula, carefully transfer cheesecakes to a wire rack to cool. Repeat with the remaining crumb mixture and filling. Let stand for 15 minutes.
5.    Topping: Drain pineapple juice into a glass measuring cup. If necessary, add enough water to equal 1⁄2 cup (125 mL). In a small microwave-safe glass bowl, combine cornstarch and pineapple juice, stirring well. Microwave on High for 60 seconds, stirring halfway through, until thickened and bubbly. Stir in pineapple. Let cool for 15 minutes. Spoon topping over cheesecakes.
6.    Place cooled cheesecakes in an airtight container and refrigerate for at least 3 hours, until chilled and set, or for up to 5 days.
7.    Garnish: Just before serving, garnish with toasted coconut.

Cheesecakes and Other Goodies / page 80

Excerpted from Big Book of Babycakes Cupcake Maker Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

Swiss Chicken Hand Pies
Makes 12 to 14 hand pies

We love this recipe! It’s easy, yet it doesn’t taste ordinary.

  • Puff pastry is a flaky, rich pastry that is readily available in the freezer section of grocery stores. It is sold as sheets, shells or blocks — choose any of these and thaw according to package directions. If using sheets, you can cut 15 or 16 top crusts from one sheet of puff pastry (half of a 17.4 oz/490 g box) if you reroll the scraps. If using shells, plan on cutting 2 top crusts from each shell; thaw only the number you need and keep the rest frozen for another use. Because puff pastry puffs so much, it is not recommended for the bottom crust of a two-crust hand pie.
    Store-bought refrigerated pie crust
    Puff pastry (see tip)

2 tbsp    unsalted butter    30 mL
1⁄3 cup    finely chopped onion    75 mL
1 cup    very finely chopped cooked chicken    250 mL
2 tbsp    chopped drained roasted red    30 mL
    bell peppers
1⁄2 cup    light Alfredo sauce    125 mL
    Salt and freshly ground black pepper
1⁄2 cup    shredded Swiss cheese    125 mL

1.    Crusts: Use the large circle of the crust cutting tool to cut 12 to 14 bottom crusts from the pie crust, rerolling scraps as necessary. Place 8 large crusts evenly on top of wells and gently press into wells with the pie forming tool. Cover the remaining crusts with plastic wrap and set aside.
2.    On a lightly floured surface, roll out puff pastry to about 1⁄8 inch (3 mm) thick, pressing any perforated seams together. Use the small circle of the crust cutting tool to cut 12 to 14 top crusts. Cover with plastic wrap and set aside.
3.    Filling: In a medium skillet, melt butter over medium-high heat. Add onion and cook, stirring often, for 2 to 3 minutes or until tender. Stir in chicken, roasted peppers and Alfredo sauce. Season to taste with salt and pepper. Remove from heat and stir in Swiss cheese.
4.    Spoon about 11⁄2 tbsp (22 mL) filling into each bottom crust; do not overfill. Place a top crust directly over the center of each filled shell.
5.    Bake for 10 to 12 minutes or until crusts are browned and crisp. Transfer pies to a wire rack to cool slightly. Let appliance cool for 5 minutes. Repeat with the remaining crusts and filling. Serve warm.

Lunch and Dinner Pies / page 147
Excerpted from Big Book of Babycakes Cupcake Maker Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

Root Beer Float Cupcakes

Roxanne’s dad, Kenneth Wyss, adores root beer floats. Roxanne has wonderful childhood memories of sharing root beer floats with him at the local root beer stand, Mugs Up. Although she can’t always take him out for root beer these days, she can always bake up one of his favorite flavors.

  • To make each cupcake look like a root beer float, mound fluffy puffs of Vanilla Buttercream Frosting, made with gluten-free confectioners’ (icing) sugar, on top. Cut a bendy straw in half (discarding the bottom half) and insert it into the cupcake.
Makes 17 to 19 cupcakes

Paper liners (optional)

1 cup    gluten-free chocolate cake mix    250 mL
2    large eggs, at room temperature    2
1⁄2 cup    root beer, at room temperature    125 mL
1⁄2 cup    butter, softened    125 mL

1.    In a medium bowl, using an electric mixer on low speed, beat cake mix, eggs, root beer and butter for 30 seconds or until moistened. Beat on medium speed for 2 minutes.
2.    If desired, place paper liners in wells. Fill each well with about 11⁄2 tbsp (22 mL) batter. Bake for 6 to 8 minutes or until a tester inserted in the center of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool. Repeat with the remaining batter.

Gluten-Free & Vegan Treats / page 164
Excerpted from Big Book of Babycakes Cupcake Maker Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.