Win a copy of the cookbook Home Baked Comfort

Our latest contest gives you the chance to win a copy of the new cookbook Home Baked Comfort, which has various cupcake recipes, including coconut cupcakes with lemon curd and red velvet cupcakes with cream cheese frosting, plus lots more. enter at Formstack by March 9th at 7 pm EST. US only.



More about the book:

Imagine a book that combines the most beloved home-baked treats with a sprinkling of favorite recipes from the country’s most well known bakers and bloggers, from the likes of Smitten Kitchen’s Deb Perelman, La Tartine Gourmand’s Beatrice Peltre, and Bakerella’s Angie Dudley. Editor Kim Laidlaw’s new book Home Baked Comfort makes it so easy, it’s harder not to bake.

Bay Area cookbook editor and food writer Kim Laidlaw’s passion for baking as well as her experience shines through in each of the 100 featured recipes that mix classic comfort food and contemporary flavors like flaky rhubarb turnovers and family-favorites like maple pumpkin pie. Readers will be inspired to dip their hands into the staple ingredients flour, sugar, eggs, and butter and transform them into mouthwatering dessert creations.

Divided into five chapters, breakfast; bread; cookies & bars; cakes & cupcakes; pies & tarts; custards & soufflés, sink into some of the most delectable re-imaginings of classic comfort recipes

We Have a Winner!

 

 

 

 

Congratulations to Jade in North Carolina, who won our giveaway of The Complete Allergy-Free Comfort Food Cookbook, by Elizabeth Gordon.

;)

Giveaway: Cupcakes, Cookies And Pie, Oh My

We are so happy to do this cookbook giveaway for Karen Tack and Alan Richardson's third book, Cupcakes, Cookies & Pie, Oh My. We met Karen and Alan way back in 2007 at one of our first cupcake meetups, and seen them as they wow cupcake lovers with their creations. They will be joining us this summer on our Cupcake Cruise.

Enter to win via this form by February 14th at 6PM.
They are the creators of the high heel cupcakes.

Pigs in a blanket cupcakes

Pigs in blankets on cupcakes, from a recent Sur La Table cupcake class by Karen Tack and Alan Richardson, authors of the new cookbook Cupcakes, Cookies & Pies, Oh My!, via @whatsnewcupcake on Twitter - check out their upcoming book tour schedule here. We'll be at their NYC February 15th class at 11:30 am! Visit them at hellocupcakebook.com for the latest news. And they're launching an app soon, we'll keep you posted.

Recipe and Giveaway (!): The Complete Allergy-Free Comfort Foods Cookbook

 I'm loving these vegan allergen-free frosting recipes from Elizabeth Gordon's new cookbook, The Complete Allergy-Free Comfort Foods Cookbook.  Every recipe is free of gluten, eggs, soy, nuts and dairy, perfect for those on a gluten-free diet, those who suffer from Celiac disease, or those who prefer a dairy-free diet.

The cookbook is beautiful (great paperstock and gorgeous images) to boot, and can be yours free of charge if you win our giveaway. Details follow the recipes, below.

 

Chocolate Ganache Frosting

10 ounces gluten-, dairy-, soy-, nut-, and egg-free semisweetchocolate chips

1 tablespoon Lyle’s Golden Syrup or corn syrup

1⁄3 cup well-shaken canned coconut milk

1⁄4 teaspoon espresso crystals

1 cup sifted confectioners’ sugar

1 tablespoon canola oil

Makes 11⁄2 cups

1. Place the chocolate chips, Lyle’s Golden Syrup or corn syrup, coconutmilk, and espresso crystals in a small saucepan. Stirring constantly, so as notto scorch the chocolate, melt the mixture over low heat.

2. When the chocolate is two-thirds of the way melted, remove fromthe heat and continue stirring until it is completely smooth. When the ganacheis completely smooth, beat in the confectioners’ sugar and canola oil with ahand mixer until a thick, smooth frosting has formed.

3. Leftovers may be stored, refrigerated, for up to 5 days. Let thefrosting stand at room temperature until it is soft enough to spread.

Supermarket Frosting

3⁄4cup organic palm fruit oil shortening

1⁄3cup powdered vanilla rice milk

5cups confectioners’ sugar, sifted

1⁄4cup plus 1 tablespoon water

1⁄2teaspoon salt

1teaspoon vanilla extract

Makes 3 cups

1. In the bowl of a stand mixer, cream the organic palm fruit oil shorteningand the powdered vanilla rice milk until they are light and fluffy.

2. Stir in the confectioners’ sugar 1 cup at a time. The mixturewill be crumbly.

3. Slowly stir in the water, salt, and vanilla extract and thenbeat the frosting for 3 minutes on medium high.

4. Use the frosting immediately or store it in an airtightcontainer with plastic wrap pressed directly on top of it in the refrigerator for3 to 5 days or, in the freezer for up to 3 months. Thaw the frosting completelyand beat it again before using.

Recipes and images reprinted with permission.

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So...you want a copy don'tcha? I promise you do. Leave us an email address where we can contact you below, in the comment section, telling us about your allergy/food issues. We'll choose a winner at random on February 10, 2012 at 5:00 pm ET. The cookbook will be sent from the publisher and there are no shipping restrictions on this so all are welcome to enter!

Good luck.

;)

Cupcake water lilies and ladybugs and book tour dates from Cupcakes, Cookies & Pie, Oh My!

Our last two sneak peeks at Cupcakes, Cookies & Pie, Oh My! in honor of today's publication date. Check back this week for our contest to win a copy. And below are author Karen Tack and Alan Richardson's book tour dates. We'll be meeting up at the New York City event; more info on that soon. If you're in New York, be sure to join our meetup group for the latest news and local events. And because they have proven so spectacularly popular, I'm posting the cupcake high heels again! Follow them @whatsnewcupcake on Twitter for the latest news and hellocupcakebook.com for more decorating tips.









Cupcakes, Cookies & Pie, Oh My! book tour dates with Karen Tack and Alan Richardson

Boston

Northeastern University Barnes & Noble Xhibition Kitchen event, Demo/Q&A/Signing, Feb 1 at noon

Natick, MA: Sur La Table cooking class, Feb 1 @ 6:30pm

Connecticut

Canton, CT: Sur La Table cooking class, Feb 2 @ 6:30pm

New York

Manhasset, Long Island: Sur La Table cooking class, Feb 4 @ 1pm

Manhattan: Sur La Table cooking class, Feb 15 @ 11:30am at 306 W. 57th St. (the Hearst Bldg)

Hartsdale: Chef Central cooking class, March 3 @ 1pm

St. Louis

Event at L'Ecole Culinaire culinary school for ~75 students, demo/talk/signing, Feb 7 @ 3pm

Left Bank Books event, demo/talk/signing, Feb 7 @ 7pm

Kansas City

Offsite event at Unity Temple on the Plaza (707 W. 47th St.), hosted by Rainy Day Books, Feb 8 @ 7pm

Culinary Center at Kansas City Luncheon (Overland Park, KS), Feb 9 @ 12:00pm

Denver

Tattered Cover (Highlands Ranch location), Feb 10 at 7:30pm

The Cupboard Kitchen Store(Ft. Collins), demo & signing, Feb 11 from 10:30-12:30

Milwaukee

Offsite event at Discovery World Pilot House co-hosted by Boswell Book Company and Iron Cupcake, Feb 12 at 2pm

Sur La Table cooking class (Glendale), Feb 13 @ 6:30pm

New Jersey

Chef Central cooking class, Paramus, Feb 16 @ 6:30pm

Wegmans cooking class, Cherry Hill, Feb 17 (4-6pm)

Wegmans cooking class, Bridgewater, Feb 18 (12-2pm)

Ocean County Library, Toms River, March 25 @ 2pm

Dallas

Central Market class, Feb 20 @ 6:30pm

Austin

Central Market class, Feb 21 @ 6:30pm

Houston

Central Market class, Feb 22 @ 6:30pm

San Antonio

Central Market class, Feb 23 @ 6:30pm

Ft. Worth

Central Market class, Feb 24 @ 6:30pm

Central Market class, Feb 25 @ 11:00am

Plano

Central Market class, Feb 25 @ 6:30pm

Chicago

Housewares Show, March 11 @ 4:30pm (Goho Cooking Theater)

Housewares Show, March 12 @ 11:30am (in HMH booth)

The Bookstall (Winnetka, IL), demo & signing, March 12 @ 7:00pm

We Have a Winner!

Toni from Hawaii (who hopes to meet Rachel at the Hawaii cupcake meetup this week!) was, coincidentally, our winner for the Sweets on a Stick cookbook giveaway. Yay for Toni and congratulations!

Thanks to all who entered and keep your eyes peeled (ew!) for a few more giveaways happening this week, including a special one from Georgetown Cupcake.