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Overview
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 it's a birthday cake, weekend breakfast treats, or sweets for a bake sale, you'll find simple and delicious recipes to delight family and friends on all occasions in More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen. Beginning with the ever-popular cupcakes and frostings, you'll find the much-requested recipes for the mouthwatering Magnolia's Famous Banana Pudding and sinfully rich Red Velvet Cake with Creamy Vanilla Frosting, all with helpful hints that let you achieve the same sweet results as the bakery. In the well-loved Magnolia style, Allysa Torey brings you new twists on old favorites, such as Devil's Food Cupcakes with Caramel Frosting, Peaches and Cream Pie with Sugar Cookie Crust, and Apple Tart with Hazelnut Brown Sugar Topping. You'll also find breakfast treats like Cream Cheese Crumb Buns and Blueberry Coffee Cake with Vanilla Glaze; and afternoon snacks like Black Bottom Cupcakes, Walnut Brown Sugar Squares, and Oatmeal Peanut Butter Chip Cookies. From Banana Cake with White Chocolate Cream Cheese Icing to Heavenly Hash Ice Cream Pie, these are the desserts that Allysa makes for friends and family at home — unfussy, straightforward, and simply delicious.
Illustrated with eight pages of beautiful color photographs, as well as black-and-white stills that capture the daily life of the bakery, More from Magnolia is an irresistible collection of new classics that will inspire you to fill your kitchen with sweet things.
Synopsis
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.