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One Girl Cookies: Recipes for Cakes, Cupcakes, Whoopie Pies, and Cookies from Brooklyn's Beloved Bakery Hardcover – January 10, 2012

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One Girl Cookies: Recipes for Cakes, Cupcakes, Whoopie Pies, and Cookies from Brooklyn's Beloved Bakery + The Treats Truck Baking Book: Cookies, Brownies & Goodies Galore! + The Back in the Day Bakery Cookbook
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Product Details

  • Hardcover: 160 pages
  • Publisher: Clarkson Potter; First Edition edition (January 10, 2012)
  • Language: English
  • ISBN-10: 0307720489
  • ISBN-13: 978-0307720481
  • Product Dimensions: 7.7 x 0.7 x 9.3 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #254,329 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

DAWN CASALE and DAVID CROFTON are the owners of One Girl Cookies in Brooklyn, New York, which has been featured in the New York Times, Martha Stewart Weddings, and Real Simple, among other publications. They live in Brooklyn with their son, Nate. Visit them at

Excerpt. © Reprinted by permission. All rights reserved.

Fresh Pumpkin Pie with Salty Roasted Pepitas

I love pumpkin pie so much that I’ve requested it as my birthday “cake” every year since I was about thirteen. I happen to have been born in October, so that helps my choice make some sense. I am also fortunate enough to be married to Dave, whom I refer to as a pie guru. The point is, I’ve eaten a lot of pumpkin pie, so I know what I’m talking about when I say that this is the best pumpkin pie ever. If someone feels otherwise, I am ready for a throwdown, because I can guarantee that their version does not have a grainy cornmeal crust and salty, crunchy pumpkin seeds on top. And without those elements, there’s just no match.

Makes one 9-inch pie
1 1⁄4 cups all-purpose flour
1⁄4 cup cornmeal
1 tablespoon sugar
1⁄2 teaspoon table salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 tablespoons ice water
1 large egg yolk
1⁄2 cup raw pumpkin seeds
1⁄2 teaspoon table salt
1⁄4 teaspoon canola oil
1 1⁄2 cups half-and-half
2 large eggs
1 15-ounce can pumpkin puree
3⁄4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon table salt
Pinch of ground cloves
1. To make the crust, combine the flour, cornmeal, sugar and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse 4 or 5 times, until the mixture resembles coarse crumbs.

2. In a small bowl, mix together the ice water and egg yolk. Add the egg mixture to the food processor, and pulse until the crumbs begin to climb the side of the bowl and hold their shape when pressed together. Turn the dough out onto a lightly floured work surface. Using your hands—and a little muscle—form the dough into a 5-inch-diameter disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour before rolling.

3. Unwrap the dough, and using a rolling pin, roll it out on a lightly floured work surface to form an 11-inch circle. Working quickly and carefully, line a 9-inch pie dish with the dough. With your fingertips, make sure that the edge of the pie is smooth and even. Refrigerate it for 20 minutes.

4. Preheat the oven to 350°F.

5. Remove the pie dish from the refrigerator. Line the crust with tin foil, making sure to cover the sides, and fill it with dried beans or pie weights. Bake for 15 minutes. Rotate the dish and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape.
Remove the foil and bake for 6 minutes, until the bottom of the crust looks dry and the shell is a very pale golden color. Remove the dish from the oven and let the crust cool. Leave the oven on.

6. To make the pepitas, stir together the pumpkin seeds, salt, and oil in a small bowl. Scatter the seeds onto a small baking sheet and toast in the oven for 12 to 15 minutes, until the seeds are slightly toasted. Remove the baking sheet from the oven and let the pepitas cool.

7. To make the filling, mix together the half-and-half and eggs in a medium bowl. Add the pumpkin puree and mix well. Then add the brown sugar, cinnamon, ginger, salt, and cloves, and mix well. The filling will be very runny. Pour the filling into the pie shell. Sprinkle the pepitas on the filling.

8. Bake for 25 minutes. Rotate the dish and bake for 20 more minutes, or until the center of the pie jiggles just a bit when you touch the oven rack. Transfer the dish to a wire rack and let the pie cool completely.

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Customer Reviews

By now I have made about 15 recipes from this delicious book.
Frodo Baggins
Lovely pictures throughout the books and easy recipes and instructions.
Suzanne Tran
I am looking forward to making more of the recipes in this book!!

Most Helpful Customer Reviews

24 of 25 people found the following review helpful By Ginkgo on March 19, 2012
Format: Hardcover
Expect good results from this pretty book with many charming and quaint photographs. The recipes are straightforward with simple instructions and readily available ingredients.

The book contains intriguing and special recipes, i.e. Buttermilk Tea Cookies, Sicilian Frozen Trifle, etc., as well as American recipes both "common" (apple pie) and "uncommon" (whoopie pies), and also Italian desserts like a delightful Lemon Olive Oil cake (quick and easy to make). The book does not contain some of the more complex and laborious French recipes such as brioche and croissants, but there are other good bakery cookbooks (Flour and Tartine) for those recipes. I was skeptical about the claim of "the best" chocolate cupcake but it really is the best. The crumb is moist and delicate. The taste is divine. (Used Valhrona Dutch cocoa powder with Trader Joes's chocolate chips and Fage Greek yogurt.) Both the chocolate lover and non-chocolate lover thought the cupcakes were superb. And, the cupcakes were all eaten before any got frosted.

My one complaint concerns ingredient measurements. No weights are given for ingredients, and the method for flour measurement (lightly spooned or dip and sweep) is not specified, so one cannot convert cups to weight. At first, I used the dip and sweep method but my biscuits came out extremely dry. (1 cup bleached all-purpose flour equals 145 grams for dip and sweep vs 121 grams for lightly spooned. This 20% extra flour makes quite a difference in the final product.) Later, I converted my weight to the spoon and sweep method and had consistently good results for the Vanilla Cupcakes, Chocolate Cupcakes, Lemon Oil Cake, Chocolate Chip Pistachio Cake, Pineapple Upside-Down Cake and Apple Pie.
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15 of 17 people found the following review helpful By Sherri on June 21, 2012
Format: Hardcover Verified Purchase
I bought this cookbook after checking it out from the library, so I knew what I was getting. However, I hadn't actually baked any of the recipes. After now making two, I am rather disappointed. First, I made the Lemon Olive Oil cake, which sounded lovely. She has you sprinkle turbinado sugar on top, but this burnt, so it ended up looking like there were black specs on it. The second recipe I tried was the graham crackers. The recipe was a bit confusing, but even so, mine ended up looking nothing like the picture. She shows a picture of a very dark cracker that looks like it has molasses in it. I even used dark brown sugar, instead of the light it called for, and mine still came out very pale. The dough was impossible to roll out (between parchment paper) and stuck to the paper. It ended up being a messy, frustrating experience. And then, they tasted very boring -- worse than store bought! So I won't give up, but so far, the recipes do not live up to the pictures.
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6 of 6 people found the following review helpful By S. Nardi on July 14, 2013
Format: Hardcover
We've had this book for about nine months and have made about fifteen of the recipes. In general, the results have been tasty. If you're thinking about buying this, however, you should know a few things. We bought the book rather casually because we like the restaurant so much, and so we assumed that we could use it to fill in a few cookie recipes here and there. That's not really what we got. So, caveats:

1.) from the reviews, this is clearly an easy book for experienced bakers to follow. But it is most certainly not an introduction to baking, or a book with a lot of recipes that you can crank out in a few minutes. The blueberry muffins, for example, require several bowls and some fairly careful mixing and prep work. Again, if you're experienced I'm sure this is no problem, but customers looking for quick and easy recipes should look elsewhere.

2.) This is no-compromise-on-the sugar-and-butter cookbook. Very very few recipes here are health or weight conscious. Even the multi-grain muffins (which are mentioned as healthy) have a stick of butter and three-quarters cup of sour cream. Nearly everything comes with a scoop of extra sugar on top, or a thick layer of butter and cream cheese icing. Not a problem for occasional treats perhaps, but know what you're getting into. If you don't like very sweet things, or you're cooking with a kid in the house, you're going to have to make some serious adjustments. We've had good results using half the sugar suggested, and leaving off the sugar toppings and heavy icings. If you know the restaurant, and have the tiny carefully balanced portions served there in mind, you will be surprised by this book.

3.) The book makes few compromises to help you along if you're having trouble.
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4 of 4 people found the following review helpful By Antigone Walsh VINE VOICE on July 5, 2012
Format: Hardcover Verified Purchase
This is a charming book written by the owners of a Brooklyn New York bakery. Featuring lovely photgraphs, the book contains a collection of recipes including cookies, cakes, pies and breakfast items. There is a short section on creative packaging. The authors name their creations after members of their families. Their backstory is cute, how they became sweeties amid the sweets. But the litmus test for any cookbook is how the recipes turn out.

I first tried the Best Ever Chocolate Cupcakes. It is always dangerous to dub something "best ever" and sadly this recipe did not even make my top ten. Although there was good chocolate flavor, the texture was coarse and bready. All was forgiven with my sophmore outing. I love pecan pie but it is so difficult to find one that is more than an overly sweet gelatinous mess. The recipe here, is hands, down, the best ever. The marriage between the pecans and the maple syrup is sublime and the pecans are truly the star of the show. It looked exactly like the photograph in the book and has earned a permanent place in my holiday repetoire. Were I to change anything, it wold be to toast the oats that go in the crust for a bit more depth.

My next experiment were the expresso caramel squares with white and dark chocolate swirl. A bar cookies, it is described as a gourmet twix. The final result again looked idenetical to the photograph but the result was disapointing. While the shortbread base stood up to both the filling and the summer humidity, the caramel layer was bland and surprisingly tasteless despite the addition of coffee. The dark chocolate layer, while delicious, was too thick. Were I to make it again, I would use a different caramel recipe, reduce the amount of dark chocolate and add coffee to it also.
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