I just got a copy of the new Butter Baked Goods cookbook.
I have never been to this Vancouver, BC bakery but I am seriously ready to make the six-hour drive from Portland right now after going through this book.
First off, what a stunning book. Not surprisingly the author and bakery’s owner, Rosie Daykin is a former interior designer. It all makes sense with that piece of info.
With blogs and Pinterest and thousands of other recipe websites, sure it might be easy to just hop online instead of pulling out a cookbook. But there’s something special about a physical cookbook. One you can flip through to pick out the perfect recipe for that night’s cravings. One you can mark up with notes and dog-ear for future recipes.
From the lovely cover to the creative chapter title pages, Rosie Daykin’s cookbook is absolutely beautiful. It is more of than just a holder of recipes, it also has a “coffee table quality” to it, as Brice stated.
There are gorgeous pictures for nearly every recipe, which is always a huge plus in my mind. They make you want to eat everything, like drop everything and bake 100 recipes right now, just so you can try them all.
There are even great small touches that I really love, like the sewn-in fabric bookmark.
Now for the recipes themselves! There are so many that sound incredible. There is even an entire chapter on frostings. I also really like that the recipes include how long the finished product will keep for.
As I’ve read through the book (and yes, I read through cookbooks cover to cover), I keep marking more. Here’s my list of what I’d really like to make:
- Little Pumpkin Pecan Muffins: pumpkin anything is my favorite thing, anytime of year
- Peanut Butter and Jelly Cupcakes: peanut butter frosting atop a fluffy white cupcake and filled with raspberry jelly in the center.
- Oatmeal Cranberry Pecan Cookies with White Chocolate: enough said
- The Campfire Bar: it’s like a homemade S’more – Butter’s Famous Vanilla Marshmallows, a crumbly graham cracker bar and of course lots of chocolate.
- Vunderbar: a delicious combo of peanut butter, chocolate and Rice Krispies cereal, all of life’s good things
I could keep going, but that would make for a long blog post.
I made the Little Pumpkin Pecan Muffins first. They were fantastic. Even Brice loved them and he doesn’t like pumpkin usually (he’s not human, I know).
The book includes a variation of Pumpkin Chocolate Chip Muffins, where you leave out the streusel and pecans and add in chocolate chips. I thought I would like those more since I’m a total chocoholic. But although those were delicious, I actually really liked streusel ones more.
They were super flavorful, especially with the brown sugar topping. Everyone also loved the crunch of the toasted pecan.
Plus they were super easy to make. Meaning you could make them all the time, I certainly wouldn’t judge.
Piece of advice – when Rosie writes to not fill the muffin tin up more than 2/3 full, you should listen. Otherwise they will totally spill over like mine did. My overzealousness made the muffins lose some of their delicious topping.
Just leave a comment below with what you love most about cookbooks – the pictures, the recipe ideas, a nice paperweight, or do you prefer just browsing online? Post by November 4th, 7AM PST. Using the random number generator tool, I’ll select and announce winner on November 4th!
Disclosure: I was sent a free copy of the Butter Baked Goods cookbook but all thoughts are my own. I am not required to write about this cookbook or bakery and will receive no compensation for doing so. I am writing about it only because I truly enjoy the product.