cookbook giveaway

Giveaway: Sweet Melissa Baking Book

Sweet Melissa Baking Book

Sweet Melissa Baking Book by Melissa MurpheyEveryone has a favorite sweet treat. Whether it’s a delicious brownie or the perfect mouthwatering chocolate chip cookie, simple, homespun treats are some of our most beloved. Melissa Murphy has a love of desserts that started when she was born on Thanksgiving Day—her mother refused to go to the hospital until the two pies she’d baked had been served. Now, Melissa brings that passion to the loyal devotees of her popular, award-winning Sweet Melissa Pâtisserie shops.

What makes Melissa’s desserts and pastries special is that they are treats we all know and love with a fresh spin that make them more delicious than ever before. In The Sweet Melissa Baking Book, Melissa shares her simple, tried-and-true techniques and her French-influenced, American- style baking approach. There are desserts for everyday, such as Double Dark Chocolate Cherry Cookies, and for more special occasions.

Warm and spirited, The Sweet Melissa Baking Book also contains charming anecdotes from Melissa’s life of baking. With more than one hundred recipes, the simple treats in this book will make each day and every special occasion sweeter.

This giveaway is closed.

Giveaway: The Butch Bakery Cookbook

The Butch Bakery Cookbook

This is not your mother’s cupcake cookbook.

The Butch Bakery CookbookThe Butch Bakery does cupcakes like nobody else. You can forget the pretty sparkles and the flowers on top, forget the pastel cupcakes for Easter or Halloween. These aren’t cupcakes for little kids, but grown-up cupcakes full of contemporary, inventive flavors—like bacon, whiskey, coffee, and cayenne pepper.

The Butch Bakery Cookbook offers cupcakes for the twenty-first century—like a cupcake imbued with two different liqueurs or a devil’s food cake made truly diabolical with a dose of chili powder. These are serious sweets. They’re delightfully different and dangerously delicious.

Last day to sign-up is 11-11-11.  To enter simply leave a comment below.

“Building the Perfect Cookbook” Contest

The Building the Perfect Cookbook Contest

The winner takes home a package of three cookbooks!

Contest ends June 30th.  Click HERE to enter.

Third Coast CuisineSusan Irby the Bikini ChefAmigeauxs

King’s Hawaiian Bakery Turns 60

King’s Hawaiian Bakery Celebrates

60 Sweet Years Of Aloha

TORRANCE, Calif. – King’s Hawaiian Bakery, the family-owned company best known for its line of Original Recipe Hawaiian Sweet Bread, is celebrating its 60th year of baking irresistible bread for U.S. consumers.  Founded in Hawaii in 1950, the company is a uniquely American success story with an ongoing commitment to its Hawaiian roots and the “spirit of aloha.”

King’s Hawaiian BakeryRobert Taira, founded King’s Hawaiian in 1950 after graduating from baking school at the top of his class and borrowing $382 from his father to open a tiny storefront bakery in Hilo, Hawaii.   Sixty years later, the company still belongs to the dedicated Taira family who continue to run the company with a graciousness most commonly found in the Hawaiian Islands and an unwavering dedication to high-quality, delicious products.  “Ours was the very first Hawaiian Sweet Bread,” said Mark Taira, King’s Hawaiian Chief Executive Officer and son of founder, Robert Taira, “and my family has made it our mission to ensure the company and its bread and rolls remain true to the spirit of the original.”

Following the success of the Hawaiian Sweet Bread, the business expanded and moved to King Street in Honolulu where the bakery and cafe immediately became a destination for locals and tourists who shipped the bread to the mainland as gifts. In the late seventies, the Taira family was inspired to share some aloha with mainlanders and constructed a commercial bakery in Torrance, Calif.  It wasn’t long before the sweet taste of King’s Hawaiian bread was found on the dinner table of families throughout the United States.

Since moving the bakery to the mainland, King’s Hawaiian has expanded its product offerings to include three signature flavors, including Original Hawaiian Sweet, Honey Wheat and Savory Butter. The bread is available in six distinct forms that make up 12 product variations, including: Round Bread, Dinner Rolls, Snacker (Mini-Submarine) Rolls, Sandwich Rolls and Sliced Bread (available in limited distribution.)

King’s Hawaiian bread products are ideal as stand alone meal accompaniments or as recipe ingredients, and may be most renowned for gracing holiday dinner and summer picnic tables. King’s Hawaiian Sweet Bread is also a key ingredient in some of the world’s best French Toast, and in honor of the 60th anniversary, the company has released this modern version of the classic original recipe:

King’s Hawaiian Famous French Toast

Ingredients:

4 (1-inch) thick slices King’s Hawaiian BreadKing’s Hawaiian Famous French Toast
4 large eggs
1/2 cup milk
1/2 tsp. vanilla
1/4 tsp. cinnamon
Butter or oil for frying
Maple syrup


Preparation

  1. Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside.
  2. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon.
  3. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.
  4. Keep egg mixture stirred and spices well blended.
  5. Sprinkle with powdered sugar and serve with warm maple syrup.

Makes 4 servings.

King’s Hawaiian Bakery has developed a 60th anniversary edition recipe booklet featuring its most popular dishes, including an early recipe for Hawaiian French Toast.  A downloadable version of the book is available on-line at www.kingshawaiian.com .

Founded 60 years ago in Hilo, Hawaii by the Taira family, King’s Hawaiian Bakery continues to be well known as a family-owned producer of “irresistible, original-recipe foods made with Aloha Spirit.” In addition to operating a dynamic 150,000 square-foot bakery facility, the company continues to expand its distribution of bread products into stores nationwide with an appreciation for quality ingredients and great taste.  King’s Hawaiian’s signature bread products are used in dishes at a number of restaurants, including the Disneyland Resort, Dave & Busters, Ruby’s Diner, among others, and the company owns and operates two Torrance, Calif.-based restaurant locations including the King’s Hawaiian Restaurant & Bakery, which opened in 1988, and a fast-casual restaurant concept, The Local Place, which launched in 2002. For more information or recipes, visit the company’s web site at www.kingshawaiian.com, become a King’s Hawaiian fan on Facebook or follow on Twitter.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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