Best Kindle Online Turbo Blender Dessert Revolution: More Than 140 Recipes For Pies, Ice Creams, Cakes, Brownies, Gluten-free Treats, And More From High-horsepower, High-rpm Blenders
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22gigantes.com - Imagine rich, velvety chocolate pudding in less than ten minutes—without turning on the stove or dirtying a single bowl or saucepan, other than the canister of a high-horsepower blender. Imagine a chocolate sheet cake with a creamy icing, made in minutes (and from scratch!) without much more work than flipping a switch. Imagine ice cream. Imagine gingerbread. Imagine the best buttermilk waffles ever. Now imagine one more thing: all of the baked treats are (shh—don’t tell your family) whole-grain desserts because you grind your own flour right in the blender’s canister before you add the other ingredients. These 140+ original, quick, and easy recipes for ice creams, puddings, cream pies, ice box cakes, layer cakes, brownies, muffins, scones, and even pancakes and waffles are a revolution. This is dessert-making unlike anything before. This is a whole new way to think about a turbo blender. And you thought you only bought it for smoothies!
Best Review of Turbo Blender Dessert Revolution: More Than 140 Recipes For Pies, Ice Creams, Cakes, Brownies, Gluten-free Treats, And More From High-horsepower, High-rpm Blenders:
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"I own a high-horsepower, high-rpm blender. And I bake. A lot. I never thought of using the blender for serious baking and dessert making until I read Turbo Blender Dessert Revolution by Bruce Weinstein and Mark Scarbrough. From puddings to cakes, cobblers to brownies, muffins and more, I can now see how I have been vastly underutilizing this amazing blender tool. Thank you Bruce and Mark! I’m off to whip up your Banana Bread." - Dede Wilson, creator of Bakepedia About the Author BRUCE WEINSTEIN and MARK SCARBROUGH have appeared on everything from the Today show to QVC to corporate-sponsored events making delicious desserts. They’re the authors of several best-selling cookbooks, including brownie and cookie books, as well as the dessert-pairing cookbook A La Mode. They've also written countless features for Fine Cooking, Eating Well, and The Washington Post. They live in Connecticut.
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