Super Easy Sweets: 69 Really Simple Dessert Recipes: A Baking Book - Softcover

Arnoult, Natacha

Softcover

ISBN 10: 0525573259 ISBN 13: 9780525573258

Publisher: Clarkson Potter, 2019

Synopsis

Discover 69 delicious desserts and baked goods to make in a hour or less!

Super Easy Sweets features sixty-nine simple recipes for every kind of dessert—from new treats, like tangy Easy Mini Lemon Tarts and creamy Frozen Tiramisu, to must-know baking classics, like fudgyBrownies and jammy Country Fruit Galettes. Each recipe features photographs of the ingredients you’ll need so you can visualize your shopping list and preparation all at once. Whether you’re looking for a party treat or just have a hankering for something sweet, you’ll find a super easy dessert for any occasion.

About this title

About the Author:

Natacha Arnoult has been a food stylist and recipe developer for both French and American magazines and cookbooks since 2004. She has contributed to Elle à Table and Saveurs for more than ten years and occasionally to Vegetarian Times.

Excerpt. © Reprinted by permission. All rights reserved.:

CAKES
Hazelnut Cake

15 minutes prep time
30 minutes baking time
Serves 4

2/3 cup, plus 2 tablespoons butter
2/3 cup flour
1 cup sugar
1 1/2 cups ground hazelnuts
5 egg whites

Preheat the oven to 350°F and grease an 11 x 7-inch cake pan with 2 tablespons butter.

Melt the remaining 2/3 butter in a small saucepan over very low heat.

In a medium bowl, combine the flour, sugar, and ground hazelnuts. In a separate medium bowl, lightly beat the egg whites, then fold into the flour mixture. Add the warm butter and combine.

Pour the batter into the cake pan and bake for about 30 minutes. Check for doneness using a toothpick. Let cool, then dust with powdered sugar, if desired.

FRUIT
Apple Dumplings

20 minutes prep time
20-22 mintues baking time
Makes 4 dumplings

2 sheets packaged pie dough
4 apples
2 tablespoons sugar
2 egg yolks

Preheat the oven to 400°F and line an 18 x 13-inch baking dish with parchment paper.

Thinly roll out the pie dough and cut out 4 rectangles.

Peel the apples and evenly sprinkle with the sugar. Place an apple on each rectangle of pie dough and fully wrap the dough around the apple, pinching the edges to seal. Arrange in a baking dish.

In a small bowl, dilute the yolks with 4 tablespoons water. Brush the dough with the egg wash. 

Bake for 5-7 minutes, then reduce the temperature to 350°F and bake for 15 minutes more.

Let cool for 30 minutes before serving.

About this edition

• Publisher: Clarkson Potter
• Publication date: 2019
• ISBN 10: 0525573259
• ISBN 13: 9780525573258
• Binding: Paperback
• Number of pages: 144