I’m a sucker for a pretty baking cookbook and one that helps me finally master marshmallows? I’m sold! I was pretty excited to receive the Butter Baked Goods cookbook just in time for the holiday baking season. Featuring over 100 recipes for classic baked goods – childhood favorites that you will want to make over and over again—including the recipe for Butter’s Famous Marshmallows – the item that really put the bakery on the map and which now exists in 18 different flavours!
Butter Baked Goods began its life as a tiny bakery, opened in 2007 by Rosie Daykin in Vancouver. Soon after opening, word got out about the bakery’s marshmallows and Butter Baked Goods marshmallows can now be found in over 300 stores (and counting) across Canada, the U.S. and Japan. The recipe for Rosie’s feted marshmallows is just one of the reasons to buy this beautiful book.
I loved that the recipes in Butter Baked Goods are easy-to-follow – making the gorgeous treats so accessible for all levels of bakers (even the marshmallows). With recipes for homemade treats to celebrate all of life’s milestones – birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers; or a gloomy, rainy afternoon when you need a little pick-me-up – Butter Baked Goods is home baking at its very best.
I’ve bookmarked a fair number of recipes in the book but I was immediately drawn to the marshmallows (especially after tasting them at the Butter Baked Goods launch in the Toronto offices of Random House Canada a few weeks ago). In fact, I have made marshmallows before but wasn’t convinced that they were easy enough to make again. Rosie promised me that I would change my mind about making marshmallows at home once I had made her recipe.
Guess what? She was right. I made these one evening – they literally took under 30 minutes to whip up – and left them on the counter top overnight to set. The next morning, it was a breeze (albeit a messy one, caked in icing sugar!) to cut them and I was thrilled to taste them – the texture was perfect (not too gelatin-y and melt-in-your mouth soft!) and I had flavoured them with mint extract ever so slightly for something a little different. This made a LOT of marshmallows (I cut them smaller than the prescribed 1×1 inch size) so, as with most baking projects, they ended up in my staff room. People were impressed by how “real” they tasted and looked 🙂 I’ll be making these again for holiday treats. Homemade versions of people’s favourite recipes? They are the best!
I’m so excited to be able to share the recipe with you today.
Excerpted from Butter Baked Goods by Rosie Daykin Copyright 2013 Appetite by Random House. Published with permission, originally shared on The Cake Blog.
That’s right – thanks to the kind folks at Random House Canada I have a signed copy of Butter Baked Goods up for grabs for readers in Canada! To enter:
1. Leave a comment below telling me why you’d like to win the Butter Baked Goods Cookbook.
2. For a bonus entry, tweet the following message:
Enter win @ButterBakedCafe Cookbook from @eatlivtravwrite + @RandomHouseCA http://bit.ly/18fKoxl
Then come back to leave me a comment telling me you did. Contest closes on Wednesday, December 11th at 6pm EST. Winner will be chosen by random.org and will be notified by email on December 12th 2013.
Disclosure: Random House Canada provided me with a review copy of Butter Baked Goods. I was not required to post about this, nor am I being compensated for doing so. All opinions are my own.
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