By Kir Jensen
This covetable cookbook is a greatest-hits assortment from Sugar dice, a tiny crimson foodstuff cart in Portland, Oregon, that's thronged day-by-day by way of hungry hordes yearning voluptuous candies intensified with a spike of booze, a lick of sea salt, or a "whoop" of whipped cream. Sugar dice founder and baker Kir Jensen left the fine-dining pastry song to promote her hand-crafted treats in the street. Recipes for fifty of Kir's most fascinating cupcakes, cookies, muffins, cakes, sips, and chocolates are made extra impossible to resist (if possible!) through 32 scrumptious colour photos. Sassy headnotes and illustrations that resemble classic tattoos brighten up this singular boutique baking publication.
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The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet
This covetable cookbook is a greatest-hits assortment from Sugar dice, a tiny red foodstuff cart in Portland, Oregon, that's thronged day-by-day via hungry hordes yearning voluptuous chocolates intensified with a spike of booze, a lick of sea salt, or a "whoop" of whipped cream. Sugar dice founder and baker Kir Jensen left the fine-dining pastry music to promote her home made treats in the street.
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Extra resources for The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet
European-style butters, such as Plugrá, or my local fave, Crèmerie Classique, have a higher butterfat content that really makes a difference in texture and flavor. If you don’t want to bake all the scones at once, freeze them until hard and pack them into freezer bags. Brush the frozen scones with cream, sprinkle with sugar, and bake at the same oven temperature but give them a few minutes longer: 20 to 25 minutes. 32 THE SUGAR CUBE ingredients 1/2 CUP PLUS 2 TABLESPOONS CHOPPED BITTERSWEET CHOCOLATE (ABOUT 3 OUNCES) 2 LARGE VERY RIPE BANANAS, PURÉED 1 1/2 CUPS UNBLEACHED ALL-PURPOSE FLOUR 1/4 CUP DUTCH-PROCESS COCOA POWDER 1 1/2 TEASPOONS BAKING POWDER 1/2 TEASPOON SEA SALT 3 /4 CUP (11/2 STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE MUFFINS The world doesn’t need another blueberry muffin.
I still remember getting on the bus for school loaded down with tins for the bus driver and my teachers. “Here you go,” I’d say sheepishly, feeling kind of shy and dorky. Looking back, I marvel at my mother’s stamina and realize how very cool it was of her to channel her creativity and generosity into boxes packed with homemade treats that I’m sure everyone loved. These cookies were an especially big hit with me, and I almost hated giving them away. Now, of course, I love to share the sugar love, and I’ve made them even more sinful than the originals.
Add the molasses, vanilla, and grated ginger and beat until blended. Scrape down the sides of the bowl. With the mixer on low, add the dry ingredients and beat just until combined. Cover the bowl with plastic wrap and chill the dough for 1 hour or overnight if you can. ) PREHEAT THE OVEN to 350°F. Line two large baking sheets with parchment paper or Silpats. Put the superfine sugar in a small bowl. SHAPE 2-TABLESPOON PORTIONS OF DOUGH into balls, drop each into the bowl of sugar, and toss to coat.