Raspberry Pie, Chocolate Cake, And Granola
Hello peeps and welcome to another newsy-letter. Snackable Bakes has now been out in the world for two weeks and I am pleased to say she is doing quite well. She goes in and out of being the “Number 1 New Release in Baking Books” over on Amazon (because I’ve just said this out loud/written it in a newsletter, I am sure she will no longer be there when you look, but trust me – she was when this was drafted). Amazon has also chosen Snackable Bakes as “One of Its Best Books of the Month (of May)” and that is also thrilling – and no matter how you may feel about Amazon, these things make a real difference in sales, so I’m just straight-up pleased.
I am hoping you have already purchased a copy of the book, but on the off chance you are still on the fence, I am going to share a few recipes from it that have already been shared online. And to start over on Bon Appetit, you can now find my Snackable Bakes recipe for Crumb Topped Raspberry Pie with Easiest Ever Crust. The crust is so easy because it is made with melted butter and because the BA peeps were so impressed with my use of melted butter in SO many of my easy-peasy recipes, there’s now an article online that does nothing but discuss me and my melted butter infatuation. And I love them for that.
My beloved peeps over at the Spruce Eats have also shared a “Snackable” recipe, this time it’s my “Shh, Don’t Tell!” Devil’s Food Snacking Cake with Marshmallow Frosting. The cake includes one of my all-time favorite cake combos: chocolate cake topped with something marshmallow-y. There is a secret ingredient in the cake that makes it wonderfully moist and luscious – and if you’d like to know what that ingredient is, go give the recipe a peek.
My final recipe share for today is the Coconut Hazelnut Granola with Olive Oil and Sesame Seeds that my pal Susan Spungen was kind enough to include in her newsletter last week. It really is delicious (if I do say so myself) and the inclusion of one-minute oats, as opposed to old-fashioned, means that the granola is super clump-y. It literally breaks apart in the largest of pieces that are just perfect for snacking on (almost like you would a Nature’s Valley Granola Bar).
Alright, folks (aka peeps), that’s it for this week’s newsy-letter. Hope you take a stab at one of these recipes and also hope you grab a copy of Snackable Bakes wherever books are sold! Oops! One more thing! Here is a list of all of my book events – both virtual and in person – over the next few weeks – hope to see you at maybe one (or two) . . .