Chocolate Mug Cakes, Strawberry-N-Cream Cookie Bars And Rainbow Sprinkle Snacking Cakes . . .
Hello peeps and welcome to another newsy-letter. Snackable Bakes is plugging along as the number one release in baking books over on Amazon. I mean sometimes it loses its place to a few books that have not yet been released, but are available for preorder, and then it is merely an Amazon “editors’ pick” (which is still grand in my book (pun intended)) but mostly she’s holding steady and for that I am grateful. The cover is below (in case you forgot what she looks like . . .) and if you’ve ordered a copy, I’d also be super grateful if you’d consider leaving a review on Amazon. Even if you did not order from Amazon, it really helps sales of the book and I’ll just leave it at that.
Now, as often happens when a cookbook is released, some of the book’s recipes have been shared with various online sites, as well as in print, and I have linked to a few below. So, in case you are still not sure you want to take the leap and buy a copy, I am hoping that if you try a recipe or two from the world wide web, or a magazine, your feelings about that leap might change, as having access to all 100 easy-peasy recipes and not just the handful you can get for “free,” sounds kind of cool, no?
First up is my molten chocolate mug cake which you can find over on Epicurious. A mug cake is obvs the ultimate easy-peasy sweet treat, but this particular one is really fantastic because it is not only simple and fast to make, but it truly is spectacularly delicious. Genevieve Yam, who wrote about the cake, is a trained pastry chef and she cannot stop making it (and considers it a literal personal fave when it comes to cake recipes and I think that says something, no??).
Next up, I thought it might make sense to share with you my Strawberry-n-Cream Cookie Bars, which are up on the Splendid Table site. To be honest, I was a little worried about this recipe, calling for freeze-dried strawberries and chopped white chocolate, as I was concerned that peeps wouldn’t want to go buy the necessary ingredients. Or, would feel annoyed that, after advertising the books as one that only called for pantry staple ingredients, I included a recipe that called for two items you might not have at home. Luckily, however, no one has been minding and many have been baking these cuties up, so that all just makes me feel pretty darn good.
Finally, I wanted to share my recipe for Easiest Ever (No, really) Rainbow Sprinkle Snacking Cake with Cream Cheese Glaze, as the recipe is now available in Real Simple Magazine and on their site as well! This cake is so special to me, as it is vegan (if you swap out the glaze for something vegan) and peeps ALWAYS ask me about vegan desserts and I am ALWAYS thrilled when I have a recipe or two to share. Moreover, in the book, I offer up some variations for this recipe, including a vegan chocolate version (with a vegan chocolate glaze). So if you make the cake, and maybe want to try the chocolate version, I’m hoping you’ll give the old book a purchase . . . you feel me?
Okay, that’s it for this newsy-letter – I’ll see you all again in two weeks, kk?