Butter Celebrates – Rosie Daykin Shares her Fabulous Sweets

Butter Celebrates, is bakery owner Rosie Daykin’s second cookbook (Butter Baked Goods was released in 2013) and this time she is sharing a year of celebratory recipes. From Valentine’s Day to New Year’s and everything in between, Daykin has recipes for every festive occasion.

If you define celebrations as time with family and friends, full of laughter, love, witty toasts, good music, general chaos and delicious food, as Daykin does, you’ll love this book and the anecdotes that make both a great resource for baking,  and an entertaining read. Full of pretty pictures that inspired me to not only update my tableware, but also get back working on my journey in food photography, Butter Celebrates leads aspiring and advanced bakers through the seasons.

From Heart-Shaped Raspberry Pop Tarts for Valentines Day, Bunny Buns for Easter, and Pumpkin Cinnamon Sugar Doughnuts at Halloween, you’ll likely want to bake many of these delicacies out of season.

There’s also a well written section on tips for entertaining, a list of necessities for baking and some ‘gentle reminders’, a list of tips to keep in mind when baking.

For more on Rosie Daykin and Butter Celebrates, check out this interview on CBC’s North by Northwest with Sheryl Mackay.

We recently enjoyed these Brownies and I think they’ll be another batch on the go soon!

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Irish Whiskey Brownies

1 cup all-purpose flour
1⁄2 cup dark cocoa
2 1⁄2 cups dark chocolate chips
1 cup butter
2 tablespoons Irish whiskey
4 large eggs
1 1⁄2 cups granulated sugar
1⁄2 teaspoon salt
MAKES:  16 bars

YOU WILL NEED:  1 (9- x 9-inch) baking pan, buttered and lined with parchment paper

STORAGE:  These brownies will keep in an airtight container for up to 1 week or in the freezer for up to 3 months.

1. Preheat the oven to 350°F.
2. On a large piece of parchment paper, sift the flour and cocoa. Set aside.
3. In a double boiler, or a small heatproof bowl set over a pot of simmering water, melt 2 cups of the chocolate chips and the but- ter, and whisk to combine. Remove from the heat and allow to cool slightly before whisking in the whiskey (that’s fun to say!). Set aside.
4. In a stand mixer fitted with a paddle attachment, beat the eggs, sugar and salt until very pale yellow.
5. With the mixer running on low speed, add the melted chocolate and beat to combine. Scrape down the sides of the bowl. Add the dry ingredients and beat again until well combined.
6. Remove the bowl from the mixer and fold in the remaining cup chocolate chips.
7. Pour the batter into the prepared pan and bake for 25 minutes, or until the brownies are firm to the touch.
8. Remove the brownies from the oven and allow them to cool completely in the pan before cutting.