Here is what some VMIPTM (that’s Very More Important People Than Me) have to say about Seton Rossini’s Sweet Envy:
“Seton Rossini brings together two of her extraordinary talents in this book: baking and design. This combination makes for sweets that are delicious, original and stunning. But what is particularly impressive to me is that her step-by-step instructions make such creations within the realm of possibility even for picky, style-conscious amateur cooks like me.”
-Dana Cowin, Editor-in-Chief of FOOD & WINE magazine; author of Mastering My Mistakes in the Kitchen
“Sweet Envy is the book that should be on every fun loving bakers shelf. It not only captures Seton’s amazing energy but her whimsical creativity, all delivered in a beautiful and approachable package. You will be taken on a sweet journey and smile the whole way.”
-Johnny Iuzzini, Author of Dessert FourPlay and Sugar Rush
“I dare you to open any page of Sweet Envy and not be tempted by its utter deliciousness! With her eye for design, creativity, sharp wit and ease, Seton Rossini has crafted the ultimate dessert book that’s at once drool-enducing and completely accessible for bakers and sugar-lovers at every level. Her talent and passion bursts through each recipe, making me want to bake, eat, repeat!”
–Gail Simmons, TV host, food expert and author of Talking With My Mouth Full
“With a sense of humor and simple, straight-forward instruction, Seton creates a dessert cookbook that makes anyone want to bake and craft and impress and, and, and…Get ready to play, successfully, with your sugar.”
-Carla Hall, Co-host of ABC’s The Chew, author of Carla’s Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You
Here is what I have to say (because of course, on this blog at least, what I have to say is most important):
“Sweet Jesus, that looks delicious! I am SO going to make that today!”
Which, in fact, is the entire point of the book, right? That someone who is an erstwhile though not untalented baker could whip up an amazing dessert and make everyone think they just graduated from Le Cordon Bleu or something….
Here are some recipes you could try. Or just go buy the book for 72 others. They all look amazing!
Chock-Nana Tart, from Sweet Envy
Makes one 14-by-6-inch tart
- 6 bananas
- 3 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 1⁄2 package (1 sheet) pre-made puff pastry, thawed
- 1⁄2 cup nutella
- Peel the bananas and slice on a sharp diagonal into 1⁄2-inch-thick pieces.
- Combine the bananas, sugar and lemon juice in a bowl, making sure to coat each banana slice.
- Preheat the oven to 400°F and line a baking sheet with a liner or parchment paper.
- Lightly flour your work surface and without unfolding the puff pastry, roll the dough into a 16-by-8-inch rectangle. Transfer the puff pastry to the baking sheet and prick the dough several times with a fork.
- Spread the Nutella evenly on the dough, leaving a 2-inch border.
- Arrange the banana slices on top of the Nutella, creating rows that slightly overlap.
- Fold over the edges of the puff pastry, then bake for 30 minutes, or until the edges are golden brown.
- Cool slightly before serving.
Rocky Road Cookies from Sweet Envy
Makes 12 cookies
- 2 1⁄2 cups confectioners’ sugar
- 1 cup unsweetened cocoa powder
- 1⁄4 teaspoon salt
- 1 teaspoon instant espresso powder
- 3 egg whites (slightly less than 1⁄2 cup)
- 1 teaspoon vanilla extract
- 3⁄4 cup semisweet chocolate chips
- 3⁄4 cup chopped walnuts
- 6 large marshmallows, cut in half with kitchen scissors
- Preheat the oven to 350°F. Line two baking sheets with liners or parchment paper.
- In a large bowl, whisk or sift together the confectioners’ sugar, cocoa, salt and espresso powder.
- Mix in the egg whites and vanilla until smooth and no lumps remain. Add the chocolate chips and walnuts, stirring until fully incorporated and dough is gooey.
- Use a cookie scoop to drop round balls of dough on the baking sheets. Leave about 2 inches between cookies. Press a marshmallow half firmly into the top of each dough ball.
- Bake the cookies for 10 to 12 minutes, or until the marshmallows are nice and toasty on top. The cookies will look shiny and cracked. Cool slightly before eating.
Pollock Smore’s Pie from Sweet Envy
Makes one 9-inch pie
- graham cracker crust
- 11⁄2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- pinch of salt
- Preheat the oven to 350°F. Combine all of the ingredients in a bowl, mixing with a fork until they begin to clump together.
- Firmly press the crumb mixture on the bottom and up the sides of a 9-inch pie pan and bake for 5 minutes, then set aside while you make the Chocolate Filling. Keep the oven preheated.
- 1 cup granulated sugar
- 1⁄4 cup unsweetened cocoa powder
- 2 eggs
- 4 tablespoons unsalted butter, melted
- 1 can (5 ounces) evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- In a bowl, combine all the Chocolate Filling ingredients and whisk until fully incorporated and smooth.
- Pour into the graham cracker piecrust and bake at 350°F for 40 minutes, or until the filling is set around the edges and jiggles slightly in the middle. Let pie cool before topping.
- 1 heaping cup of mini marshmallows
- 3 graham cracker sheets, broken into 1-inch pieces
- 1⁄2 cup dark chocolate chips
- 1⁄2 cup white chocolate chips
- Turn the oven on broil. Sprinkle the marshmallows and graham cracker pieces on top of the pie, then place under the broiler to toast the marshmallows. Watch carefully, this will only take a minute!
- Remove from the oven and cool to room temperature. Alternatively, if you’re lucky enough to own a kitchen blowtorch, use that to toast the marshmallows.
- Place the dark and white chocolate in separate bowls. Heat each in the microwave for 20 seconds, then stir, repeating until the chocolate is just about melted.
- Use a spoon to drizzle the chocolate all over the pie. (This is the fun part, so go ahead and get creative!) Cool to room temperature or chill before serving.
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