42 of 51 people found the following review helpful
Great addition to my cookbook collection.,
This review is from: The Brown Betty Cookbook: Modern Vintage Desserts and Stories from Philadelphia's Best Bakery (Hardcover)
I have been a fan of Brown Betty's bakery for years. Nothing beats their red-velvet pound cakes. In fact, I cannot stand cake (since childhood) and their pound cakes are the only cake I eat and actually dream about. When the opportunity to get the cookbook arrived, I knew I wouldn't wait too long to get it and purchased an autographed copy directly at the bakery. I'm excited to try the coconut pound (for my mother-in-law), the pineapple pound (for my hubby), and of course the red-velvet pound recipes (for me). As a non-pro but lover of all things baking, I can't wait to see how close these recipes resemble the originals. Finally, the evolution of recipes within generations of family is an amazing thing to witness that is provided in this cookbook. To have the anecdotes and stories in the book are as satisfying and rich as the butter-cream icing in the recipes. I almost feel like I know them, and it reinforces the collecting and tweaking of my own recipes, and the holiday seasons when I usually have the opportunity to bring them to life for my own family. Kudos, Brown Betty!
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Showing 1-4 of 4 posts in this discussion
Initial post: Jan 2, 2013 9:31:20 PM PST
Frances M. Pitre says:
So I attempted my first recipe as a New Year's treat and adapted it to cupcakes using the book's suggestions. I tried the pineapple pound cake. I made 2 slight modifications because it was originally inspired by an upside down pineapple cake. One was to add a light sprinkling of brown sugar and a small piece of pineapple to the bottom of the cupcakes (I only did this for half), and the second was to add an extra teaspoon of pineapple rum to the entire batch. Following the recipe was enjoyable for me and the results were fantastic. Like I mentioned before, I don't like cake, and if it's pound, it has to be fabulous and flavored, and this didn't disappoint. I finished it off with the butter cream frosting recipe and everyone was getting seconds and thirds. Can't wait to try other recipes!!!
In reply to an earlier post on Jan 11, 2013 2:12:03 AM PST
Yvette Woo says:
hi so that u tried the pineapple pound cake already? I made one today with the cream cheese frosting based on http://poppytalk.blogspot.com.au/2012/10/
but i thought it was overly sweet? or maybe my measurement was wrong? Could you tell me the conversion of cups and spoons to grams? like how much is one US Cup of all purpose flour in grams? how much is one cup of granulated sugar in grams? etc.... As I am from Australia, we always use metric system... so I am a bit confused...
In reply to an earlier post on Jan 20, 2013 7:32:33 PM PST
Frances M. Pitre says:
I didn't find the cupcakes overly sweet. By the 2nd day of sitting in room temperature containers, the pineapple sweetness was more pronounced than on the first day. I cross referenced the blog recipe and it's exactly the same, taken from the book. I would definitely Google the exact conversions on the internet to obtain the exact measurements. I don't know these off hand as I'm just a hobby baker. Good luck!
In reply to an earlier post on Sep 8, 2013 5:29:55 PM PDT
Great to read a cookbook from someone who actually made some of the recipes! Thanks so much for sharing.
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