Icing On The Cake Review

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Icing On The Cake ReviewLiz Talbot has reinvented herself and though life is a struggle, she's doing fairly well. Then, her late ex-husband's will is read, naming her sole beneficiary to a fourteen million dollar estate. Needless to say, the current Mrs. Talbot is not happy and contests the will. Liz finds herself trying to run her bread bakery which has been fighting to stay afloat since the no carb craze hit as well as trying to work with the woman who stole her husband to keep the ad agency he left her alive. If that were all she faced, it would be daunting, but Liz has also found a guy who makes her feel alive again, but she has no idea how he fits in her world, or if he does. Then, there is her mother, Sally, who is outrageous and wonderful, but a pita, especially to those who love her. Think of Shirley Maclaine's characters in most of her recent roles, and you will know Sally. Somehow, Liz needs to make all this work between dodging court summons from the woman referred to as her.
*** Most of the time when a book tends to be rambling, it's a horrid experience, but this book does that, and it is far from horrid. Liz is funny and very real, as are all the characters, even the dreaded "her." You may just have a hard time sticking to the Atkins diet after reading this; don't be surprised if you start craving bread. ***
Amanda KillgoreIcing On The Cake Overview

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More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen Review

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More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen ReviewI'd seen the first Magnolia cookbook in a friend's shelf for awhile now and even though she'd never bake anything from it (she never uses them, just collects them), I'd been wanting to do so for a long time so on a whim, I ordered both books. I just received them two days ago and already I have tried THREE different recipes from this one. Yes, it is a bit much but after the first one, my family begged me (they didn't have to, really) to keep on trying more stuff. Even though I haven't baked extensively from it yet, I'm an avid baker and have the feeling that most of these recipes will turn out amazingly well as they look and sound positively delicious. And well, millions of customers at the bakery can't be wrong, these really are good desserts!
The recipes are varied and all use fairly simple ingredients (no running around for exotic stuff at the last minute). The directions are very simple and almost any level baker will feel totally at ease following them. Add to this that she begins by giving a few really basic pointers (just in case you need a few more moments to familiarize yourself with the kitchen) and you got a very comfortable starting point to a great baking experience.
On the downside, I guess I could've used a few more pictures of the finished products but honestly, the book was good enough to more than earn my 5-star rating. These are simple, home-y, old-fashioned, mostly high-cal desserts that will probaly bring you fond memories of your favorite baker, be it your aunt, grandma or in my case, my mom. A tradition I definitely want to follow in this day of cutting time in favor of convenience. This really helps! An amazing book... a new favorite of mine and one I definitely plan to keep on using.More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen Overview

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The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery Review

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The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery ReviewI consider myself to be an avid and skilled baker/cook. I have been baking and cooking successfully for well over 22 years. I got this book and MORE FROM MAGNOLIA as gifts from a friend who is a big fan of the cupcakes at the Magnolia Bakery in New York. I was very careful to follow the recipes exactly and I most certainly am not a beginner. The first recipe I tried was Magnolia's Vanilla Cupcakes. The cupcakes turned out okay; a bit on the dry side and I would have used maybe a bit more vanilla. I tried two more recipes (Devil's Food Cupcakes and Chocolate Buttermilk Layer Cake) just to give the books the benefit of the doubt. I used only the freshest, highest quality ingredients and I was extra conscientious when following the recipes and the results were still mediocre. The cupcakes were dry and the layer cake was bland. Old-fashioned is a quality I like in my baking but dry and bland are qualities no one likes. I have heard so much praise about the goods at the Magnolia Bakery that it leads me to wonder if the recipes in the cookbooks have been adjusted to turn out inferior results. The book itself is easy to follow, well-written, and laid out neatly. The lack of so many pictures did not bother me at all and the pictures they did include were beautiful and attractive. But the recipes are what matters the most in any cookbook. The results have been consistently just okay. I really expected a lot but I'm sorry to say I'm disappointed.The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery Overview

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