Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

By Lisa Maliga, copyright 2020

 

Includes 3 full-length dessert cookbooks and more than 50 recipes.

Dessert Cookbook Series TransparentLearn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide

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Ruby Chocolate Pistachio Fudge Recipe & Video Tutorial

By Lisa Maliga, copyright 2020

rubypistachiofudge

This is the actual color of the fudge as it contains no added milk, cream, sugar, or butter. Some might call it ruby chocolate bark, except that it’s too thick for that. It turned out like this because I forgot to add the sweetened condensed milk. Roasted and salted pistachios provide a nice contrast to the sweetness of the chocolate.

Ruby Chocolate Pistachio Fudge Recipe

Equipment:

8 x 8-inch [20 x 20 cm] square pan
Parchment paper
Butter or virgin coconut oil and pastry brush
Large glass bowl for melting chocolate or double boiler
Teaspoons/tablespoons
Silicone or rubber spatulas
Potholders and trivet
Sharp knife
Airtight storage container

Ingredients:

14 ounces [400 grams] ruby chocolate
1/2 teaspoon citric acid
2 teaspoons vanilla extract
1 teaspoon Himalayan pink salt
4 ounces [113 grams] chopped pistachios + 1 Tablespoon [15 grams] for topping

Line an 8 x 8-inch pan with parchment paper. Brush butter or virgin coconut oil on the bottom and sides.

Fill the bottom of a pot with a small amount of water. Add ruby chocolate callets or chunks to a large glass bowl. Heat on a low setting. Temperature should not exceed 113 Fahrenheit [45 Celsius]. Add the citric acid and salt. When melted, remove from burner and place bowl on a trivet or potholder. Add vanilla and pistachios, mix well. Pour into a greased pan lined with parchment paper. Spread evenly with the spatula. Add the rest of the chopped pistachios. Place in refrigerator for 2-3 hours. When solid, remove the parchment paper. It’s best to have it return to room temperature before cutting into squares as it will be harder than fudge made with condensed milk.

Suggestion: This can be made as a bark by pouring it into a larger [9 x 13] pan or on a parchment-covered tray.

roserubychoc
eBook edition of Ruby Chocolate: A Beginner’s Guide

From the book Ruby Chocolate: A Beginner’s Guide.

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

The full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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Chocolate Coconut Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

coconutchocolatecup9

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

 

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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French Macaron Baking Adventures, Part 20: Fruit Swirled French Macarons Recipe & Tutorial

By Lisa Maliga, copyright 2018

Make these brightly colored, swirled French macarons and impress your family and friends! Perfect for Easter, birthday parties, baby and wedding showers, and any special occasion.. This is a never before seen or published recipe for Fruit Swirled French Macarons. 

swirlmacaronswhite1

Fruit Swirled French Macaron Shells
100 grams almond flour
200 grams powdered sugar
3 large egg whites [room temp.]
50 grams finely granulated sugar [4 Tablespoons]
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Pink & Purple gel colors for striping
Oven Temperature: 300 degrees Fahrenheit

* Line 3 baking sheets with silicone mats or parchment paper. If the baking sheets are thin, double them up. Macarons are sensitive to heat so they need to be baked on a durable tray that has lots of insulation. You’ll also need a pastry/piping bag with a large round tip ready before you begin.
* Sift powdered sugar and almond flour together. Large grains that don’t make it through can be thrown away or used as a skin exfoliator.
* Whisk the sugar and flour to make sure it’s fully blended.
* Place the plastic pastry bag into a cup, forming a cuff over the sides. Paint 2, 3 or 4 stripes along the inside of the bag. For this recipe I painted 2 pink and 2 purple stripes.
* In a stainless steel or glass bowl, beat the egg whites until foamy like a bubble bath before adding the salt. Then add granulated sugar in 3 batches. Start at a low speed and gradually increase the speed. When finished, the mixture should have stiff peaks. 
* Add dry ingredients to the meringue in 2 batches using a spatula. Fold until the mixture comes together, scraping the sides and flip batter over. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and see how quickly batter falls in “ribbons” from the spatula. A ribbon of batter dropped into the bowl should merge with the rest of the batter in 20-30 seconds. Another test is to “write” the number 8 with the batter.
* Add tip to piping bag and then twist near the bottom to prevent any mixture from escaping. The tip should face upwards and that helps keep the mixture in the piping bag as you place it in a cup and form a cuff over the rim so it’s easy to add the batter.
* Carefully pour batter into piping bag. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. You’ll remove any excess air that way.
* Pipe the batter onto the parchment or silicone mat. With parchment, you can use a template.
* Pipe batter on the parchment-lined baking sheets in 1.5-inch circles. Keep the batter inside circles if using a template.
* Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles.
* Preheat oven.
* Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron and if no batter clings to your finger then it’s dry and ready to be baked.
* Bake for 20 minutes. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. The risen macarons should be firm with the slightest amount of give. If it wobbles, they require another minute or so. When done, the cookies can easily be removed from the mat.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.
Fill with your favorite filling[s]. I’m including a link for Morello Cherry Buttercream Filling. https://lisamaliga.wordpress.com/2018/03/16/french-macaron-baking-adventures-part-19-morello-cherry-chocolate-french-macarons-recipe-tutorial/

LOVE MACARONS???

Learn how to make macarons with the Swiss meringue method! 

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Want to bake macarons? Read my book Baking French Macarons: A Beginner’s GuideAvailable in eBook [free with a Kindle Unlimited subscription] and paperback formats.

VIDEO TUTORIAL

Green Velvet Cupcakes Recipe Tutorial + Video

By Lisa Maliga, copyright 2017-2018

Get ready for St. Patrick’s Day with these delectable green cupcakes topped with yummy cream cheese frosting.

greenvelvet

CUPCAKE INGREDIENTS

2 large eggs [room temperature]
1 cup sunflower oil OR vegetable oil
1 cup buttermilk
1 Tablespoon white vinegar
1 teaspoon pure vanilla
1.5 Tablespoons green gel food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 Tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

CUPCAKE DIRECTIONS:

Preheat oven.
In a large bowl, whisk together eggs, oil, buttermilk, vinegar, and vanilla. Then stir in food coloring.
In a separate bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Slowly whisk in the dry ingredients to the egg mixture until completely combined.
Pour batter evenly into cupcake liners. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean. After about 10 minutes, remove from pans and cool completely on a wire rack.

Cream Cheese Frosting

This cream cheese frosting is easy to make and tastes different from vanilla buttercream. As cream cheese is softer than butter, you might want to take it out of the refrigerator a few minutes before making the frosting – especially if the weather and/or your kitchen is quite warm.

FROSTING INGREDIENTS

1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons vanilla
2 1/2 cups powdered sugar
Dash of fresh lemon juice

FROSTING DIRECTIONS: 

Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Video link: 

baking chocolate cupcakes and brownies a beginner's guide by lisa maligaAmazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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Spicy Cinnamon + Chile Brownies Recipe

By Lisa Maliga, copyright 2017

chocolatechilebrownies

This Spicy Cinnamon + Chile Brownies recipe is suitable for any occasion. For those of you who love sweet and spicy desserts, this is the recipe for you.

Ingredients:

  • 5 ounces dark chocolate with chili, finely chopped
  • 4.5 ounces butter, room temperature
  • 1 – 2 teaspoons chile powder
  • 1 – 2 teaspoons cayenne powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 3/4 cups sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour, sifted

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Grease your pan with either cooking spray or butter.
Melt butter and chocolate in a glass or stainless steel bowl over a pan.
Temperature should be medium low heat.
When melted, add the chile, cinnamon, and salt. Remove from heat and allow to cool down for several minutes.
In a large bowl, whisk butter and sugar until combined.
Add the first egg, mix in well, then add the second egg and mix well, and add the third egg, mixing well.
Stir in the melted chocolate mixture. Add vanilla.
With a spatula, gently fold in the premixed and sifted cocoa powder and flour.
Pour mixture into pan and bake for 35-40 minutes.
Rotate midway through baking. Brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies comes out with some wet crumbs. Remove from oven and place on a wire rack to cool.
Let the brownies cool completely. Cut into squares.
You can serve as is or sprinkle brownies with powdered sugar.

TIP: Sift the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.

This recipe is from the book BAKING CHOCOLATE CUPCAKES AND BROWNIES: A BEGINNER’S GUIDE. Available in eBook and paperback formats.

Amazon link: https://www.amazon.com/dp/B0739RJ452 

Amazon UK link: https://www.amazon.co.uk/dp/B0739RJ452

3DBakingcupcakes book&Phone

Watch the video! 

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“Baking French Macarons: A Beginner’s Guide” Now Available in Paperback

By Lisa Maliga, copyright 2016

acaimacaronsmed

I’ve owned and read many cookbooks over the years. Some have been leather-bound tomes dating back almost two centuries. Others have been spiral bound and contained gorgeous color photos. As a teenager, I used to look at the cake decorating books, admiring the artistry behind each unique design.

Until this year, I never thought I’d write a cookbook. Sure, I’ve shared recipes before, as soap is made in a kitchen. But soap is easier to make than macarons and even a small bar lasts a lot longer than these delicate desserts.

Before the November 1, 2016, release of Baking French Macarons: A Beginner’s Guide, I was trying to get the paperback edition properly formatted. Being on a tight budget, I went to Fiverr and found a formatter who would do a 155-page cookbook with 54 color photographs for $6, including the $1 processing fee. What a bargain! I was skeptical that the newly listed formatter could do the work in less than one day as he promised. A day after the promised delivery time, I received a message. “Hi Lisa, I am high sorry for the delay. I had delay of my new PC yesterday and I cannot continue using the old one. I was highly disappointed the time the agent came in. So, I am greatly sorry for this late delivery of your work.”

A few hours after sending the email, he sent me the .DOC and PDF files. He even changed the name of the file to end with the word GOOD.

The title now read Baking French Macaron: A Beginner’s Guide.

Continuing the singular theme, there was a Table of Content.

The headings were out of bounds and didn’t pass CreateSpace’s interior reviewer. Some of them began on the chapter page. Photos were less than the required 300 dpi. The “good” ones were stretched like in the following example.

cspaceexample
An example of bad formatting

I politely thanked him for his trouble and contacted someone else.

Jackie [not her real name] gave me a rate of $30. That still seemed reasonable. A few hours later, she had finished the project. I was very surprised in the amount of time it took and was naturally suspicious. It was formatted without headings but everything else looked nice; certainly no stretched photos. Before thanking her for a job well done, I uploaded it to the interior reviewer. All the images were less than 300 dpi. I contacted her and she said she’d fix it. A few hours later, I was sent another version. The same thing happened.

For the next four days, it went on. Some of the photos eventually were 300 dpi, others were under that ‘magic’ number. Finally, when all but 7 of the photos were considered good enough, I thanked her and decided to forego a paperback edition. Even if I had a less costly version with black and white photos, it wasn’t worth all the time and aggravation I’d gone through. I couldn’t compromise and publish a photo-less book. I’d spent way too much time and money into making my book the best it could look.

I’d noticed another scam cookbook that was doing well, even though it had no photos and the back cover was completely blank. Some of the recipes had ingredients only—no measurements. That book was selling several copies a day. I was motivated to figure out my photo problems, and eventually I did.

The eBook cover I’d designed was nice, but I knew a professional could do a much better job. Print covers needed strong typography so titles would show up well.

Using my own photos for the cover, I didn’t have to be concerned about copyright issues. I’d been checking out numerous cover designers and I went through their portfolios. I found a very talented artist. The book cover was far better than the one I made on Canva.

Here it is!

Baking French Macarons A Beginner’s Guide

Amazon paperback link: Baking French Macarons: A Beginner’s Guide

Amazon UK paperback link: Baking French Macarons: A Beginner’s Guide

Barnes & Noble paperback link: Baking French Macarons: A Beginner’s Guide

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