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Vegan Cupcakes Take Over the WorldIsa Moskowitz and Terry Romero offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes in this unique cookbook. It contains over 50 delicious recipes, with beautiful full color photographs, like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa’s true cupcake anecdotes from the trenches. When, Vegan Cupcakes Take Over the World no dessert lover can resist.

ISA CHANDRA MOSKOWITZ has been cooking up trouble in New York City since the eighties, when she discovered punk rock and vegetarianism. Her public access cooking show, the Post Punk Kitchen, filmed in her small Brooklyn apartment, has been a smash hit since it hit the airwaves in 2003. She has been inspiring fans of vegan food and loud music ever since. The Post Punk Kitchen won VegNews’ Veggies award for Best Cooking DVD and has been featured in media from Bust to Herbivore to Isa also hosts cooking demonstrations and can be found online at

TERRY ROMERO co-hosts the Post Punk Kitchen and can’t believe she lives in Queens.

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
Paperback Book: 144 Pages
Publisher: Marlowe And Co.
Pub. Date: Oct 04, 2006

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Posted on Jan 21, 2008


Little Cakes from the Whimsical Bakehouse

The mother-daughter team at the Riviera Bakehouse in Westchester, New York, and authors of The Whimsical Bakehouse present an abundance of fabulous new recipes for little decorated cakes, cheesecakes, cupcakes, and more–all in fresh flavor combinations, like caramel cake with dulce de leche buttercream or spicy chocolate cake with cinnamon-chocolate whipped cream.

They’ll take you step-by-step through the process of creating cakes piped and appliquéd with bumblebees (white chocolate wings and nonpareil stripes make them irresistible!), blooming roses (or, if you prefer, delicate hydrangeas with lifelike shaded petals), wild meringues (dressed with tiger stripes, zebra stripes, or leopard spots), and spiky dragons (right down to the serpentine tail).

These little cakes are as fun to make as they are delicious to eat!

Little Cakes from the Whimsical Bakehouse: Cupcakes, Small Cakes, Muffins, and Other Mini Treats
Hardcover: 176 pages
Publisher: Clarkson Potter
Language: English
ISBN-10: 0307382826

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Posted on Jan 21, 2008


The Confetti Cakes Cookbook

Elisa Strauss is the founder and sole designer of Confetti Cakes in New York City. The Confetti Cakes Cookbook is a must-have for the outrageously chic baker in all of us. This unique book contains projects for every skill level: from gorgeous, sugar-dusted heart cookies to delightful billiard-ball cupcakes, to sculpted cakes in the shape of wine bottles and Chinese takeout boxes, to the extravagantly beautiful, three-tiered embroidery cake showcased on Sex and the City. With delicious recipes, stunning creations for every occasion, suggestions for time-saving shortcuts, and hot tips for fabulous results, all illustrated with gorgeous photographs and easy-to follow diagrams.

The Confetti Cakes Cookbook
Hardcover: 224 pages
Publisher: Little, Brown and Company
Language: English

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Posted on Jan 18, 2008


Desserts by the Yard

Desserts by the Yard, Spagos pastry chef to the stars and author of the James Beard Award-winning Secrets of Baking shares the recipes that propelled her to the top of her profession. Night after night at Spago in Beverly Hills, Sherry Yard dazzles the powerful, rich, and famous with incredible desserts. Sherry Yard marvelous confections have won over patrons from Madonna to Frank Sinatra. Now the country’s premier pastry chef reveals the recipes that have made her a star in her own right and won her two coveted James Beard Awards.

Desserts by the Yard, begins with inspirations from Yards childhood, such as My Favorite White Birthday Cake with Chocolate and Butter Fudge Frosting, and culminates in the spectacular creations she makes every year for the Academy Awards. Included here are some of Sherry Yard most famous recipes: the slinky crème brûlée she perfected when she worked at New Yorks Rainbow Room, the coffeecake that made Campton Place Hotel San Franciscos most popular breakfast spot, and the souffléed crème fraîche pancakes with strawberry sauce she learned in Vienna.

Don’t miss the chocolate caramel tart that Hugh Grant loves, former President Clintons favorite oatmeal raisin cookies, or the treat that made actress Suzanne Pleshette exclaim, You're gonna make me fat! Desserts don’t get easier than Yards No-Bake Cheesecake, more decadent than Chocolate Bread Pudding with Butterscotch Gelato, or more holiday-perfect than Triple Silken Pumpkin Pie. In sidebars to each recipe, Sherry Yard shares tricks and techniques along with hilarious anecdotes that show her pluck, determination, and generosity.

Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever
Hardcover: 416 pages
Publisher: Houghton Mifflin Harcourt
Language: English
ISBN-10: 0618515224

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Posted on Jan 18, 2008


Pavlovas were created for, and in honor of, a Russian ballerina. It is crispy on the outside but light and fluffy inside. Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, and decorated when ready to serve. Use the egg yolks to make pastry cream.

Makes 8 to 10 servings

1/2 cup egg whites, at room temperature (about 4 large eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated white sugar
1-1/2 teaspoons cornstarch
1 Tablespoon raspberry vinegar or red wine vinegar
1/2 pint (156 g) fresh strawberries, hulled and sliced
1/2 pint (156 g) fresh blueberries
1/2 pint (156 g) fresh raspberries

1. Preheat oven to 350 degrees F (175 degrees C.) Sift the granulated sugar and cornstarch, set aside. In a mixer fitted with a whisk attachment, begin beating the egg whites, cream of tartar and salt in a clean, dry bowl until foamy.

2. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until the beaters leave ridges in the whites, and the meringue hold a stiff, smooth and glossy peak when the beaters are lifted out, about 8 minutes.

3. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to trace a 9-inch circle. Line the sheet pan with the parchment, pencil side down. Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk.

4. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees F (150 degrees C) and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned, about 45 minutes.

5.Turn off the oven, prop the oven door open with a wooden spoon, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

6. To assemble, spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of strawberry around the edge. Arrange the blueberries and raspberries in the middle. To serve, slice into wedges with a serrated knife. Place on the plate and spoon some of the raspberry sauce over the top. Serve immediately.

Raspberry Sauce
1/2 pint (156 g) fresh raspberries
1/2 cup granulated white sugar
1 cup seedless raspberry jam (12-ounce jar)
1 Tablespoon raspberry liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and raspberry liqueur into the bowl of a food processor fitted with a steel blade and process until smooth. Transfer the sauce to a nonreactive measuring cup or small glass bowl and chill until ready to serve.

Sweetened Whipped Cream
1/2 teaspoon pure vanilla extract
1-1/4 cups heavy cream
2 Tablespoons light brown sugar, packed

Whip the cream, brown sugar, and vanilla until stiff.

Posted on Jan 18, 2008

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