Parker - Two in one desserts: cookie pies, cupcake shakes, and more clever concoctions

Also by Hayley Parker:

Out of the Box Desserts

I dedicate this book to my loyal, rockstar readers!
Without you, this wouldnt be possible.

Copyright 2017 by Hayley Parker

All rights reserved

For information about permission to reproduce selections from this book, write to Permissions, The Countryman Press, 500 Fifth Avenue, New York, NY 10110

For information about special discounts for bulk purchases, please contact W. W. Norton Special Sales at specialsales@wwnorton.com or 800-233-4830

Cover design by Natalie Olsen, Kisscut Design

Cover photographs by Haley Parker

The Countryman Press

www.countrymanpress.com

A division of W. W. Norton & Company, Inc.

500 Fifth Avenue, New York, NY 10110

www.wwnorton.com

978-1-68268-052-0

978-1-68268-053-7 (e-book)

* Cake mixany and every flavor! I always have white, yellow, and chocolate on hand. Cake mixes can vary in weight, between 15.25 and 18 ounces. Choose one within that range and youll be good to go.

* Brownie mixmake sure its a fudge brownie mix, which always yields the best results. See note about size of mixes, above.

* Instant (dry) pudding mixI always have vanilla and chocolate ready to go! Just make sure theyre instant, as cook & serve will not work. These come in a range from 3.4 to 3.9 ounces. Theyll all work!

* Pie fillingan easy way to add fruit to a dessert! I like having cherry, apple, and berry available.

* Real buttera must-have because its the basis of so many recipes! And in most cases, theres no adequate substitution for it. All of my recipes call for unsalted butter, so you can control the amount of salt in the recipe. Salted butter may be used but then please omit the salt from the ingredients list.

* Vegetable or canola oil

* Large eggs

* Pure vanilla extract

* All-purpose flour

* Granulated sugar

* Brown sugardark or light! Dark will yield richer, more molasses-flavored results.

* Confectioners sugar

* Baking soda

* Baking powder

* Cornstarchmy secret ingredient for fluffy cookies!

* Sprinkles, because you only live once!

* Heavy cream and milk

* Sweetened condensed milk

* Assorted baking chipssuch as semisweet chocolate, vanilla, peanut butter, butterscotch, and dark chocolate chips

* Aluminum foil and parchment paper

* Cooking spray

* A 9--13-inch rectangular baking pan, an 8- or 9-inch square baking pan, two 9-inch round cake pans, a 9-inch springform pan, a Bundt pan, a 12-cavity muffin tin, and baking sheets

* Silicone linersthey make baking cookies easy!

* A cookie dough scoop (I like buying the tablespoon-size one)

* An electric mixer (stand mixer or handheld)

These helpful tips and tricks will guide you through the prepping, baking, serving, and clean-up process swimmingly!

* To make cleanup a breeze, I line my pans with foil or parchment. To easily line a pan with foil, flip the pan over so its upside down. Take a piece of foil thats larger than the pan and gently wrap the foil around the bottom and sides of the pan, fitting the foil into the shape of the pan. Gently remove the foil, flip the pan, and the foil will easily slide into the pan.

* To make cakes easier to remove from pans, line the springform or round cake pans with parchment rounds. Simply trace the pans outline onto a piece of parchment paper and cut out the circle. Most stores sell parchment rounds that are even easier as they already come in a 9-inch circle!

* Muffin liners are a must-use for cupcakes and muffins. The best part is, you can customize the cupcake with a fun printed liner!

* I recommend using room-temperature butter for most of my recipes, unless otherwise specified. Leave it at room temperature for about 30 minutes to soften. Or in a pinch, microwave it, unwrapped, for 10 to 15 seconds.

* When measuring dry ingredients, such as flour and cake mix, spoon the dry ingredients into a measuring cup and level off the top with a butter knife to ensure the most accurate measurement.

* If youre melting chocolate, such as chocolate chips or chocolate bars, make sure none of your toolsthe bowl, spoons, spatulas, etc.have water droplets inside or on them. Even the tiniest droplet of water can cause chocolate to seize and harden, rendering it absolutely useless.

Have you ever been at a party or bakery and wanted multiple desserts at one time? But then you start to question whether its socially acceptable to order tons of desserts and eat bites of each one? First, come to parties and bakeries with me, because I do order everything; and second, this book will be your best friend.

The idea for Two in One Desserts came to me in 2011 when I first started my food blog, The Domestic Rebel, and was dreaming of writing my very own cookbook. Because my blog was still a tiny blip on the map, I decided Id create some of my recipes into mash-ups of sorts: combining two different desserts into one mega-dessert! My blog has a healthy mixture of classic dessert recipes and mash-up recipes, and my first cookbook, Out of the Box Desserts, focused on both, too. But I longed for a book that would allow me to exercise my creativity even further and create one-of-a-kind, two-in-one desserts exclusively!

That is precisely where Two in One Desserts delivers! Each recipe consists of two independent desserts that collide into one unique finished dish. I really wanted this book to be something that anyonefrom novice home cooks to experienced chefscould enjoy, from the food photography to the inventive recipes. Use this book as a guide to baking, but also as a guide to thinking outside the box and experimenting in the kitchen. Baking should be fun, and lets face it, desserts need to befriend one another a little better and stop being so straight and narrow. Why cant there be pie ice cream (or pice cream, as I obnoxiously call it)? Why cant I have a brownie-stuffed chocolate chip cookie? LET ME LIVE.

The question I get asked most often is, So... what do you do with all of your desserts? And the answer is... complicated and will have a long-winded answer. Bear with me.

You know that saying Live to eat, or eat to live? Im in the former camp and always have been. Never have I ever been broken up and was so sad I couldnt eat, and never have I ever forgotten to eat. Food is my soul, my lifes blood. I mean, when has a pint of ice cream not been there for you? EXACTLY MY POINT.