{"id":838,"date":"2013-04-07T17:35:00","date_gmt":"2013-04-07T17:35:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/sugar-baby-by-gesine-bullock-prado\/"},"modified":"2018-05-22T04:19:30","modified_gmt":"2018-05-22T04:19:30","slug":"sugar-baby-by-gesine-bullock-prado","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2013\/04\/sugar-baby-by-gesine-bullock-prado.html","title":{"rendered":"Sugar Baby by Gesine Bullock-Prado"},"content":{"rendered":"<p><a href=\"http:\/\/www.amazon.com\/gp\/product\/1584798971\/ref=as_li_tf_il?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1584798971&amp;linkCode=as2&amp;tag=pastrybaking-20\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img border=\"0\" src=\"http:\/\/ws.assoc-amazon.com\/widgets\/q?_encoding=UTF8&amp;ASIN=1584798971&amp;Format=_SL160_&amp;ID=AsinImage&amp;MarketPlace=US&amp;ServiceVersion=20070822&amp;WS=1&amp;tag=pastrybaking-20\" \/><\/a><i>Sugar Baby<\/i> is a comprehensive cookbook revolving around sugar. It all starts in the beginning with the first chapter &#8216;A Brief History of the World (As It Pertains to Sugar)&#8217;, and explores the world of sugar from there.&nbsp;It is written by Gesine Bullock-Prado and if the name sounds familiar, it probably is; she is Sandra Bullock&#8217;s younger sister but she&#8217;s famous in her own right. Bullock-Prado is the author of <i>Bake It Like You Mean It<\/i> and a guest instructor at King Arthur Flour.<\/p>\n<p>Bullock-Prado cleverly divides the book and all the recipes by sugar stages, which makes the table of contents in and of&nbsp;itself a great reference:<\/p>\n<ul>\n<li><i><u>Simple Dissolve to Thread Stage<\/u><\/i> <br \/>230\u00b0F &#8211; 235\u00b0F (110\u00b0C &#8211; 113\u00b0C) Sugar Concentration: 80%<\/li>\n<li><i><u>Soft Ball Stage<\/u><\/i> <br \/>235\u00b0F &#8211; 240\u00b0F (113\u00b0C &#8211; 116\u00b0C) Sugar Concentration: 85%<\/li>\n<li><i><u>Firm Ball Stage<\/u><\/i> <br \/>245\u00b0F &#8211; 250\u00b0F (118\u00b0C &#8211; 121\u00b0C) Sugar Concentration: 87%<\/li>\n<li><i><u>Hard Ball Stage<\/u><\/i> <br \/>250\u00b0F &#8211; 265\u00b0F (121\u00b0C &#8211; 129\u00b0C) Sugar Concentration: 92%<\/li>\n<li><i><u>Soft Crack Stage&nbsp;<\/u><\/i> <br \/>270\u00b0F &#8211; 290\u00b0F (132\u00b0C &#8211; 143\u00b0C) Sugar Concentration: 95%<\/li>\n<li><i><u>Hard Crack Stage (and Beyond)<\/u><\/i><br \/>300\u00b0F &#8211; 310\u00b0F (149\u00b0C &#8211; 154\u00b0C) Sugar Concentration: 99%<\/li>\n<\/ul>\n<p>The last chapter, Put It All Together, is a fun collection of recipes no home kitchen should be without, and should be savored. I laughed out loud when reading her describe Parisian macarons to people. Overall, an entertaining and sweet read. <\/p>\n<p>Along with good, basic&nbsp;recipes. Her chocolate&nbsp;glaze recipe is used for a Sachertorte, and names it as such. But while it is looks perfect poured over the top of a traditional Sachertorte, don&#8217;t let that stop you from incorporating this utilitarian glaze for other things as well. And I like spicy things. I don&#8217;t order a Subway sandwich without extra jalapenos and extra <span>pepperoncinis<\/span><span><\/span> because otherwise I&#8217;m just eating&nbsp;just another&nbsp;boring turkey sandwich, and Bullock-Prado&#8217;s&nbsp;ginger cookies have the right amount of kick to them. I&#8217;m adapting the recipe below for you to try. Use the best quality and spiciest crystallized ginger for best results, and don&#8217;t skimp on the white pepper.<\/p>\n<p><b>The Best Ginger Cookies Ever<\/b><\/p>\n<ul>\n<li>2 cups unsalted butter, no substitutions<\/li>\n<li>2\/3 cup sugar<\/li>\n<li>1 cup brown sugar, firmly packed<\/li>\n<li>3\/4 cup molasses<\/li>\n<li>2 large eggs<\/li>\n<li>4 1\/2 cups all-purpose flour<\/li>\n<li>2 teaspoons baking soda<\/li>\n<li>2 teaspoons ground ginger<\/li>\n<li>2 teaspoons cinnamon<\/li>\n<li>1 teaspoon ground cloves<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 teaspoon white pepper, or to taste<\/li>\n<li>1\/2 teaspoon nutmeg<\/li>\n<li>1 cup finely chopped crystallized ginger<\/li>\n<li>1 cup sanding sugar, about, for coating the cookies<\/li>\n<\/ul>\n<ol>\n<li>Cream the butter, both sugars, and molasses until light. Add in the eggs&nbsp;one at a time, scraping the bottom well after each addition.<\/li>\n<li>Stir the dry ingredients together in a separate mixing bowl, and add in the mixed dry ingredients to the creamed mixture. Do not over mix, and scrape the bottom well. Stir in the chopped crystallized ginger.<\/li>\n<li>Chill the cookie dough overnight, or several hours at least.<\/li>\n<li>Scoop the cookies out and dip in the sanding sugar to coat them, and evenly space them out on a baking sheet.<\/li>\n<li>Bake in a preheated 350 degree oven for about 12 to 15 minutes, depending on cookie size. They will look cracked. You want them soft in the middle, so don&#8217;t over bake them.<\/li>\n<li>Transfer to a cooling rack and enjoy.<\/li>\n<\/ol>\n<p>Book Information:<\/p>\n<ul>\n<li><a href=\"http:\/\/www.amazon.com\/gp\/product\/1584798971\/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1584798971&amp;linkCode=as2&amp;tag=pastrybaking-20\"><i>Sugar Baby: Confections, Candies, Cakes &amp; Other Delicious Recipes for Cooking with Sugar<\/i><\/a><i><img loading=\"lazy\" alt=\"\" border=\"0\" height=\"1\" src=\"http:\/\/www.assoc-amazon.com\/e\/ir?t=pastrybaking-20&amp;l=as2&amp;o=1&amp;a=1584798971\" style=\"border: none !important; margin: 0px !important;\" width=\"1\" \/><\/i><\/li>\n<li>By Gesine Bullock-Prado<\/li>\n<li>Stewart, Tabori, and Chang; 2011<\/li>\n<li>ISBN13: 9781584798972<\/li>\n<\/ul>\n<p>Disclosure: This book was provided by the publisher and any opinions are my own.<\/p>\n<p><img src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-XBLHwJWHVIQ\/T8vLX-IiOLI\/AAAAAAAABC8\/T7kxnn0alZY\/s1600\/renee-shelton.gif?w=1200\" data-recalc-dims=\"1\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sugar Baby is a comprehensive cookbook revolving around sugar. It all starts in the beginning with the first chapter &#8216;A Brief History of the World (As It Pertains to Sugar)&#8217;, and explores the world of sugar from there.&nbsp;It is written by Gesine Bullock-Prado and if&nbsp;<a class=\"read-more\" href=\"https:\/\/www.pastrysampler.com\/blog\/2013\/04\/sugar-baby-by-gesine-bullock-prado.html\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[50],"tags":[295,15,29],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-dw","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/838"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=838"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/838\/revisions"}],"predecessor-version":[{"id":1407,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/838\/revisions\/1407"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}