Satisfy Your Sweet Tooth Bon Appetit Desserts Cookbook Review

“The cookbook for all things sweet and wonderful” … that just about sums up what most bakers strive for, right? One of my most favorite perks about being a culinary student and now more of a food blogger is that people love for me to check out cookbooks. I don’t have a large collection but I am glad to be starting one now! I was asked to review the Bon Appètit Desserts cookbook written by Barbara Fairchild. Once I saw the cover I knew something wonderful awaited me. Here is just a sampling of the recipes.. Pumpkin Pie!

Classic Pumpkin Pie

A bit of sour cream gives the filling of this special pie a subtle tang and a little extra richness. If you’d like to decorate the pie with pastry leaves, prepare and roll out a second pie-crust dough disk; sprinkle the leaf-shaped cutouts with sugar before baking. Serve the pie with whipped cream, if desired. 8 servings

Flaky Pie Crust dough disk (see recipe)

3/4     cup sugar

2        tablespoons (packed) dark brown sugar

1        tablespoon cornstarch

2        teaspoons ground cinnamon

3/4     teaspoon ground ginger

1/4     teaspoon (generous) salt

1        15-ounce can pure pumpkin

3/4     cup chilled heavy whipping cream

3        large eggs, beaten to blend

1/2     cup sour cream

1/4     cup apricot preserves

Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Fold overhang under and shape edge to form high-standing rim. Make cut in crust edge at 1/2-inch intervals. Bend alternate edge pieces inward. Freeze crust 15 minutes.

Preheat oven to 375°F. Line crust with foil and beans or pie weights. Place  crust on large rimmed baking sheet. Bake crust until sides are set and dry,  about 15 minutes. Remove foil and beans. Continue to bake crust until cooked through and pale golden, piercing with fork if crust bubbles, 13 to 15 minutes longer. Cool crust on sheet 30 minutes. Reduce oven temperature to 325°F.

Whisk both sugars, cornstarch, cinnamon, ginger, and salt in medium bowl  until no lumps remain. Whisk in pumpkin, whipping cream, eggs, and sour cream. Gently spread apricot preserves evenly over inside of crust to coat.  Pour filling into crust.

Bake pie on sheet until filling puffs at edges and center is almost set, 1 hour  to 1 hour 5 minutes. Cool pie completely on rack. Cover and chill until cold.

Do Ahead: Can be made 1 day ahead. Keep chilled.

Flaky Pie Crust

All purpose flour and cake flour combine to make a tender crust, while the mixture of butter and shortening lends flavor and a flaky texture. If you don’t own a food processor, simply use your fingertips or a pastry blender to combine the butter and shortening with the dry ingredients until the mixture resembles coarse meal. Makes 1 dough disk (enough for one 9-inch or 10-inch crust)

1        cup unbleached all purpose flour

1/3     cup cake flour

1        tablespoon sugar

1/4     teaspoon salt

6        tablespoons (3/4 stick) chilled unsalted butter, cut into  1/2-inch cubes

2        tablespoons chilled non-hydrogenated solid vegetable shortening, cut into 1?2-inch pieces

3        tablespoons (or more) ice water

Mix both flours, sugar, and salt in processor. Add butter and shortening; using on/off turns, process until mixture resembles very coarse meal.  Add 3 tablespoons ice water and process until large moist clumps form,  adding more ice water by teaspoonfuls if dough is dry. Gather dough  into ball; flatten into disk. Wrap in plastic and chill until cold and firm, at least 1 hour.

Do Ahead: Can be made 1 day ahead. Let soften slightly at room temperature before rolling out.

This Pie in History

The Pilgrims didn’t have pumpkin pie at their first Thanksgiving feast. The dessert reportedly made its debut at the second Thanksgiving, in 1623.

—From Bon Appétit Desserts by Barbara Fairchild/Andrews McMeel Publishing

Want another?

Layered Peppermint Crunch Bark
3 whisks (this is the hardness level, 1 whisk is easy, 4 is hardest)

This bark features white chocolate, bittersweet chocolate, and peppermint candies—perfect for the holidays. To crush the candies, place them in a resealable plastic bag and tap them firmly with a rolling pin. Makes 36 pieces

17   ounces high-quality white chocolate (such as Lindt or Perugina), chopped

30   red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces), divided

7    ounces bittersweet or semisweet chocolate (do not exceed  61% cacao), chopped

6    tablespoons heavy whipping cream

3/4  teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover tightly with aluminum foil. Mark 12×9-inch rectangle on foil. Stir white chocolate in medium metal bowl set  over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110°F (chocolate will feel warm). Remove  bowl from over water. Pour 2/3 cup melted white chocolate onto rectangle on  foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed candies. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream, and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using offset spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer [1]; spread to cover [2]. Immediately sprinkle with remaining crushed candies [3]. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.

Do Ahead: Can be made 2 weeks ahead. Refrigerate in airtight container. Let stand 15 minutes at room temperature before serving.

Technique Tip: Spreading the Chocolate

To keep the white chocolate layer from remelting when you add the bittersweet chocolate, pour out the bittersweet chocolate mixture in three thick lines down the length of the baking sheet. This speeds up the spreading so that there isn’t time for the white chocolate to melt.

—From Bon Appétit Desserts by Barbara Fairchild/Andrews McMeel Publishing

Barbara Fairchild

And that is just two of the recipes in this great book, and in total there are over 600. I like the way this book is written, almost like a mom definitely wrote it because its not confusing. I think that was Barbara’s aim, not to confuse anyone and really share this cookbook as a go to book for desserts. I love that there are recipes for novices and harder recipes for some of us (and I say this publicly on the chance Chef Ian is reading this blog, and he wouldn’t want his students not challenging themselves out of class!) that have a little experience under our belts. And i of course love the beautiful food photography, anyone who has been to this blog more than once knows how much I love pretty food!

Buy It: Get your copy of Bon Appètit wherever books are sold, like Barnes and Noble or Amazon

Win It!! One lucky reader will win their own hardcover copy of Bon Appètit Desserts!!

Mandatory Entry: Tell me your all time favorite dessert to make or to eat!!(This is mandatory, extra entries will not count unless you do this and please refer to this post if you have questions, like why I will delete your entries if you just say “Enter Me” etc!)

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This contest ends November 14th at 11:59 PM, US and CANADA residents only.

WANT AOTHER CHANCE TO WIN? My Little Review Corner is giving away a book too so GO ENTER!!

———————————————

Disclosure: Product Provided for this review, opinions are my own and not influenced by monetary compensation.

About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace

Comments

  1. I love chocolate cream pie!

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  8. I entered your Little Tikes Neighborhood Market Giveaway.

  9. right now my favorite to eat is cherry pie

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  13. I love Monkey Bread. I make it every year for Christmas and Thanksgiving.

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  22. My favorite dessert is strawberry pie.

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  30. I love chocolate pudding!

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  35. My all time favorite dessert to eat is cheesecake

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  49. Mine is homemade ice cream – is there really anything better than homemade? I think not! 🙂 This is a wonderful giveaway, thank you for hosting!

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  54. i love to make and eat cinnamon rolls
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  64. leeanna fatovic says:

    I love coconut pie!

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  70. How to pick just one dessert? That’s a hard question. I’ll go with lemon squares.

  71. My favorite is Raffaello Cookies so yummy! http://fireflyblog.org/raffaello-cookies/

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  81. My all time fav dessert to make and eat is Peach Cobbler-my husbands grandma’s recipe.
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  92. love to make and eat my 1+1+1 Fudge

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  97. My all time favorite dessert is hot apple pie with a scoop of french vanila ice cream and a dash of cinnamon!

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  98. I love making and eating Croissant Bread Pudding with blackberries!

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  101. Honestly my all time favorite dessert to eat is a good hot fudge sundae!

  102. I follow you on GFC!

  103. I entered Le Cordon Bleu

  104. Entered the Cordon Bleu giveaway

  105. my absolutely must have dessert is Creme Brulee

  106. I follow bon appetit on twitter. I’m brideandadog

  107. I like bon appetit on facebook. I’m Lee L.

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  109. I follow serendipity mommy on twitter. I’m brideandadog

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  111. I’ve entered the Keurig giveaway

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  113. I receive updated via email – entry 1

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  116. Cheesecake…any way, any shape, any form. Any flavor, upstairs, downstairs…i must have my cheesecake. Great giveaway, thanks.

  117. email subscriber #1

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  120. Now following on GFC.

  121. I entered the Le Cordon Bleu Gift Set giveaway.

  122. I entered the Keurig B60 Special Edition giveaway.

  123. My all time favorite desert to make and eat is apple pie with a crumb topping. Oh and the Best Chocolate cake ever. Thanks for a great giveaway!

  124. I “Like” Bon Appètit Magazine on Facebook. Thanks! Trish Froehner

  125. I follow Bon Appètit Magazine on Twitter. Thanks! trishden

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  127. I follow you on Twitter. Thanks! trishden

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  129. First daily tweet here:
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  133. I entered your Liv Doll and Hedbanz Game 11/14. Thanks! trishden

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  135. entered Step2 Lifestyle Master Chef Kitchen Giveaway

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  137. I love to make tiramisu, I just wish I had a great recipe for it.

Trackbacks

  1. […] Really want to win this awesome cookbook? Enter the giveaway for the same cookbook at Serendipity Mommy — it runs until November 14th and is open to Canada and the US […]