The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes, from the Founder of the Hungry Gnome: A Cookbook
The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes, from the Founder of the Hungry Gnome: A Cookbook
A collection of incredibly easy and delicious recipes for scones, muffins, cookies, bars, breads, snacking cakes, and other sweet treats, including the top-secret recipe for the famous scone that earned her the label the "Scone Queen" --from Hungry Gnome founder and Big Brunch contestant Danielle Sepsy When Danielle Sepsy started baking scones for friends and family at the age of thirteen, she had no idea they would one day be sold in coffee shops all over New York City, be enjoyed on a hit cooking show, or earn her the moniker the "Scone Queen." Inspired by her Italian American family's love for cooking, baking, and gathering to eat, Danielle Sepsy gives readers the tools to create the same unfussy, nostalgic recipes that have made her the Scone Queen. This book is full of recipes that capture the simplicity and elegance that made viewers fall in love with Danielle Sepsy on The Big Brunch.
From twelve different kinds of Sepsy's famous scone--the same one that Dan Levy declared was "the best thing I have ever put in my mouth!"--to spreads and accompaniments, ten kinds of muffins, a variety of her own inventive desserts (like Chocolate Date Cinnamon Buns with Tahini Frosting), and treats inspired by her Italian American heritage (such as Sfingi-Ricotta Donuts) and her childhood spent in Long Island (Deli Style New York Crumb Cake), there are recipes in this book for every kind of baker, from beginner to pro.
From twelve different kinds of Sepsy's famous scone--the same one that Dan Levy declared was "the best thing I have ever put in my mouth!"--to spreads and accompaniments, ten kinds of muffins, a variety of her own inventive desserts (like Chocolate Date Cinnamon Buns with Tahini Frosting), and treats inspired by her Italian American heritage (such as Sfingi-Ricotta Donuts) and her childhood spent in Long Island (Deli Style New York Crumb Cake), there are recipes in this book for every kind of baker, from beginner to pro.
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A collection of incredibly easy and delicious recipes for scones, muffins, cookies, bars, breads, snacking cakes, and other sweet treats, including the top-secret recipe for the famous scone that earned her the label the "Scone Queen" --from Hungry Gnome founder and Big Brunch contestant Danielle Sepsy When Danielle Sepsy started baking scones for friends and family at the age of thirteen, she had no idea they would one day be sold in coffee shops all over New York City, be enjoyed on a hit cooking show, or earn her the moniker the "Scone Queen." Inspired by her Italian American family's love for cooking, baking, and gathering to eat, Danielle Sepsy gives readers the tools to create the same unfussy, nostalgic recipes that have made her the Scone Queen. This book is full of recipes that capture the simplicity and elegance that made viewers fall in love with Danielle Sepsy on The Big Brunch.
From twelve different kinds of Sepsy's famous scone--the same one that Dan Levy declared was "the best thing I have ever put in my mouth!"--to spreads and accompaniments, ten kinds of muffins, a variety of her own inventive desserts (like Chocolate Date Cinnamon Buns with Tahini Frosting), and treats inspired by her Italian American heritage (such as Sfingi-Ricotta Donuts) and her childhood spent in Long Island (Deli Style New York Crumb Cake), there are recipes in this book for every kind of baker, from beginner to pro.
From twelve different kinds of Sepsy's famous scone--the same one that Dan Levy declared was "the best thing I have ever put in my mouth!"--to spreads and accompaniments, ten kinds of muffins, a variety of her own inventive desserts (like Chocolate Date Cinnamon Buns with Tahini Frosting), and treats inspired by her Italian American heritage (such as Sfingi-Ricotta Donuts) and her childhood spent in Long Island (Deli Style New York Crumb Cake), there are recipes in this book for every kind of baker, from beginner to pro.
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