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    Sugar, Cinnamon, and Love: More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy
    Sugar, Cinnamon, and Love: More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy
    Sugar, Cinnamon, and Love: More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy
    Ebook257 pages2 hours

    Sugar, Cinnamon, and Love: More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy

    By Virginia Horstmann

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    About this ebook

    Fresh, cheerful, and vibrant: meet Virginia Horstmann. Famous in Germany for her charming cooking blog Sugar, Cinnamon, and Love, Virginia delivers just that as she welcomes us into her sugary kitchen with her debut cookbook. With beautiful full color images throughout, this book offers 78 recipes of refined-yet-simple, classic desserts.

    With recipes that range from lighter treats to sinfully rich delights, the book is broken down into five sections, Small Sweet Sins, For the Cake Plate, From the Cookie Jar, French Tarts & American Pies, and last but not least, In Chocolate Heaven. Readers will enjoy such dishes as:

    Apple and carrot walnut cake with caramelized walnuts
    Chocolate truffle tart
    Cherry-banana cheesecake
    Coconut-chocolate scones
    Mini-donuts
    Cherry galettes, and more!

    Virginia Horstmann’s collection of delightful treats is elegant and diverse; cookie lovers, cake lovers, fruit lovers, chocoholicsthere’s something beautiful and delicious for every kind of sweet tooth imaginable. The presentation alone of each dessert is enough to make your mouth water. Indulge yourself in these dreamy confections!

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateAug 4, 2015
    ISBN9781632209054
    Sugar, Cinnamon, and Love: More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy

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      Book preview

      Sugar, Cinnamon, and Love - Virginia Horstmann

      SWEET LITTLE

      Sins

      You don’t always need the huge multi-tiered cake, as sometimes a sweet little morsel can be just as blissful. Here’s a collection of my favorite sins, in their miniature forms!

      JEANNY’S

      Favorite Madeleines

      Mama, did you bake shells? As light and beautiful as if they were picked up from the beach, but much softer and sweeter, these French pastries are beauties that can be enjoyed by themselves, or also dipped in milk or coffee.

      MAKES APPROX. 24 COOKIES

      (depending on the size of the molds; I have a madeleine pan with small shells and can make approx. 40 madeleines out of the crust)

      ¾ cup (180 g) butter

      4 eggs

      ⅔ cup + 3 tbsp (170 g) sugar

      1 ⅓ cups (170 g) flour

      2 tsp baking powder

      1 pinch cinnamon

      1 small pinch salt

      ADDITIONALLY:

      Butter for the pan

      Powdered sugar for dusting

      1.   Butter the molds of the madeleine pan well. Preheat the oven to 355°F (180°C).

      2.   Melt the butter in a small saucepan and allow to cool.

      3.   Put the eggs and sugar in a bowl, and beat about 5 minutes, until creamy.

      4.   Mix the flour, baking powder, cinnamon, and salt first, then sift, and mix with the egg-sugar mixture at a slow pace.

      5.   Add the melted butter and stir. Fill the molds with the dough, and bake in the oven for 8–10 minutes. The madeleines are done when the edges are slightly brown.

      6.   Carefully remove from the molds and dust generously with powdered sugar.

      MY TIP

      You can also cover the madeleines with icing, or whatever else tickles your fancy!

      Raspberry-Mascarpone Mini Pies

      WITH HEARTS

      It’s a shame that we can’t put sweets in our children’s lunchboxes. Really a pity, because otherwise our little charmer could bring these heart pies to the friend he sits next to every day, or even make the teacher melt by offering her one of these adorable delights . . .

      MAKES 6 LITTLE PIES

      (depending on the size of the cookie cutter you’ve chosen, of course)

      FOR THE DOUGH:

      1 ⅔ cups (200 g) flour

      1 pinch salt

      ½ tsp sugar

      ¾ cup + 1 ½ tbsp (105 g) very cold butter, cut into pieces

      5 tbsp ice cold water

      FOR THE FILLING:

      6 tbsp fresh raspberries (or frozen, but then almost completely thawed)

      1 pinch cinnamon

      2 tbsp sugar

      6 tsp mascarpone

      ADDITIONALLY:

      1 egg, whisked together with 1 tbsp milk (or cream)

      1.   Mix flour, salt and sugar together to form a pie crust. Add the butter, and quickly knead the mixture until it is crumbly. Add water and quickly combine together, forming a dough. Don’t knead the dough too much, or the quality of the crust will degrade. It should just barely hold together. Then press the dough slightly so that it flattens, wrap it in plastic wrap and place it in the refrigerator for at least ½ hour.

      2.   Meanwhile, prepare the filling: lightly crush the raspberries with a fork and mix with cinnamon and sugar.

      3.   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

      4.   Take the dough out and let sit until it reaches room temperature. Then, quickly, roll it out thin, with as few strokes as possible, working from the center outwards. It should be approximately 1/10 in (3 mm) thick. Using a round cookie cutter, cut out 12 circles. Place half of them on parchment paper, and then put 1 teaspoon of mascarpone as well as 1 tablespoon of the raspberry mixture on each. Coat the edges with a little bit of beaten egg.

      5.   Cut out little hearts or stars from the remaining six circles. Then place these circles on top of the six which are covered with mascarpone and raspberries, and seal the edges firmly, by pressing down with a fork.

      6.   Brush the small pies with the remaining beaten egg and bake in the oven for about 20 minutes. The raspberries will bubble up beautifully, and I also don’t find it so bad if some of the raspberry juice flows out of the heart. Sweet raspberry lava!

      Mini Vanilla Poppy Seed Cakes

      A dalmatian among cakes, this treat not only goes really well with my cute polka-dot dress, but also is great for picnics, and can be eaten on-the-go while enjoying a bike ride in the sun.

      MAKES APPROX. 8 MUFFIN-SIZED LITTLE CAKES

      1 ½ cups (190 g) flour

      1 ⅓ cups + 1 tbsp (280 g) sugar

      ¼ teaspoon baking powder

      1 pinch of salt

      1 tbsp poppy seeds

      ½ cup (120 ml) milk

      2 tbsp greek yogurt or crème fraîche

      1 cup (240 ml) vegetable oil

      3 eggs

      Vanilla pulp, taken out of 1 pod

      FOR THE ICING:

      ¾ cup + 4 tsp (100 g) powdered sugar

      1–2 tbsp milk

      ADDITIONALLY:

      Butter and flour for the pan

      1.   Preheat the oven to 392°F (200°C). Butter and flour either a pan with molds for mini-cakes or a muffin tin.

      2.   Mix the flour, sugar, baking powder, salt and poppy seeds in a bowl, then set aside.

      3.   Mix milk, yogurt (or crème fraîche), oil, eggs and scraped out vanilla pulp in another bowl and add to the flour mixture. Stir everything together until a homogeneous mixture is obtained, but not longer. Too much mixing takes the fluffiness out of the cake.

      4.   Pour the batter into the prepared tins and bake in the oven for 20–25 minutes.

      5.   Mix powdered sugar and milk together to the desired consistency and pour icing over the cooled cakes.

      LITTLE

      Ricotta-Cherry Pop Tarts

      Do you have a little Picasso in you? Do you like abstract art? Then get excited. Because here you can combine this passion with baking and spread sweet cherry juice icing masterfully and wildly across these little tarts. A true work of art—and a delicious reward immediately afterwards.

      MAKES 6 SMALL TARTS

      1 ⅓ cups (155 g) flour

      2 tbsp (15 g) powdered sugar

      1 pinch salt

      ⅓ cup (75 g) cold butter, cut into pieces

      1 egg yolk

      2 ¾ tbsp (40 ml) milk

      4 tbsp ricotta, lightly stirred

      4 tbsp cherry marmalade

      1 egg, whisked together with 1 tsp warm water

      FOR THE ICING:

      ¾ cup + 4 tsp (100 g) powdered sugar

      1–2 tbsp cherry juice or milk

      ADDITIONALLY:

      Flour for the countertop

      1.   Mix the flour, powdered sugar, and salt. Add the butter and rub with your hands until the mixture is crumbly. Add the egg yolk and milk and knead everything together into a smooth dough. Then flatten and wrap in plastic wrap. Store somewhere cold for at least ½ hour.

      2.   Preheat the oven to 374°F (190°C). Line a baking sheet with parchment paper.

      3.   Roll out the dough on a floured surface into a 16 x 9 in (40 x 23 cm) rectangle. Use a pastry wheel or a pizza cutter to cut 12 small rectangles. Lay them on a baking sheet.

      4.   Take half of the rectangles, spoon a little bit of ricotta onto them, and then a small amount of cherry marmalade. Brush the edges with beaten egg, and then place the remaining rectangles on top. Quickly seal each edge with a fork.

      5.   Bake the small tarts for 15 minutes in the oven and let cool.

      6.   Make a sweet glaze from powdered sugar and either cherry juice or milk, and distribute artfully on the tarts.

      Apple Pie

      WITH A TWIST

      These apples aren’t just lounging around in their pajamas today, but rather dressing up, by wrapping themselves up in delicious pastry. Plus, they’re filled with nuts and cranberries, making them a real soul food. As soon as they come out of the oven, you should pour vanilla

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