Dessert Trifecta from Ulysses Press

Tiny Handheld Treats, Giant Mouthwatering Flavor— Pies Are Getting a Makeover!

What’s more delightful than the smell of a homemade pie baking in the oven? How about a dozen mini pies!
That’s right, your favorite homemade desserts are now bite-size and fit perfectly in the palms of your party guests’ hands. Mini Pies serves up your favorite classics and also features a handful of new mouthwatering creations:
• Apple Chai
• Very Berry
• Ginger Peach
• Cranberry Almond Pistachio
...and more!
However, this is not just a book for dessert fanatics; Mini Pies serves up savory recipes, too: Sweet Potato, Apple Chile, and Cara- melized Onion Tart...you’ll want to try them all.

Authors Morgan Greenseth and Christy Beaver guide you step- by-step through the process of making the perfect traditional crust, as well as graham cracker, vegan, shortbread, and gluten-free varia- tions—and it’s much easier than you think. “Pies can be intimidat- ing...something Grandma makes with an ancient recipe and years of trial and error,” Greenseth says. “Christy and I wanted to remove that stigma and make pie accessible for bakers at every level.”

So whether you’re baking a batch of mini pies for your family or for peckish party guests, these are yummy treats everyone will want in their face!

Founders of Seattle’s Mini Empire Bakery, MorgaN grEENSETh and ChrISTy BEavEr have supplied restaurants and cafes with cup- cake-sized pies since 2009. Both women learned to bake as young girls by assisting their mothers and grandmothers in the kitchen. greenseth, who has recently relocated to New york, will expand Mini Empire to the East Coast.

Mini Pies $14.95, Trade Paper September 2011 from Ulysses Press ISBN: 978-1-56975-980-6 128pp, 6 x 6

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Get Your Buzz On with the Intoxicatingly Delicious Desserts of Ice Cream Happy Hour!

Nothing makes people smile quite like ice cream or a refreshing cocktail. Now, for the first time ever, you can get both cold ones at once! Introduc- ing Ice Cream Happy Hour, the new gourmet cookbook where booze meets ice cream to form one extravagant spiked-dessert experience.

Perfect for a casual dinner party or special occasion, these 21-and- over homemade frozen delights not only taste amazing, they also serve up a surprising kick—there’s a shot of alcohol in each cup! Just follow the authors’ clever technique—combining spiked gelatin with custard to get booze-infused ice cream—and you’ll soon impress anyone. The 50-plus recipes include all of your favorite flavors as well as ice creams based on classic shots, cocktails, and blended beverages, such as:
• Coffee with Kahlúa
• Mint Chip with Crème de Menthe
• Peach with Schnapps
• Chocolate Martini
• White Russian
• Strawberry Daiquiri
...and more!

Ice Cream Happy Hour even brings the bar room to the soda foun- tain with additional suggestions on using “hard” ice creams to make floats, sundaes, malts, and more! “Customizing your cocktail-inspired ice creams is a lot easier than you may think,” author Valerie Lum says. “Don’t be afraid make your own boozy cocktail creations. After all, it’s ice cream and liquor—how bad can it be?”

Just remember, friends don’t let friends scoop and drive.

When ValerIe lUm is not a attempting to burn off the ice cream pound- age from this book by running, she can be found in the kitchen of her tiny Brooklyn apartment or making brownies, blondies, and cookies as the baker at Bierkraft in Park Slope, Brooklyn. Born and reared in Corona, Queens, JeNISe addISoN attended long Island City High School and then the French Culinary Institute with a little help from celebrity chef Bobby Flay. Jenise now spends her time brining, curing, butchering, and fermenting at Bierkraft in Brooklyn.

Ice Cream Happy Hour $14.95, Trade Paper, September 2011 from Ulysses Press, ISBN: 978-1-56975-931-8, 160pp, 6 x 6

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The Cake Pop—A Treat That’s as Fun to Make as It Is to Eat!

A beautifully decorated cake can wow anyone. And there’s noth- ing more entertaining than food on a stick. Combine the two and you’ve got the incredibly cute, one-bite, hand-held snacks every- one loves: cake pops!
Introducing Crazy for Cake Pops, a craft cookbook packed with 50 cake-on-a-stick designs and 70 stunning color photos. The wide range of exciting shapes and tasty flavors will have you eager to make and decorate these treats for any and every occa- sion. A few fun examples:
• Birthday Party Clown Pops
• Halloween Jack-o’-Lanterns
• Holiday Bauble Balls
• Valentine’s Day Sweetheart Pops
• Game Night Poker Chips and Dice
...and more!

Teaching you how to create these scrumptious mini desserts with professional results, author Molly Bakes clearly explains the step-by-step process for cake pop success. “These recipes show that you don’t have to be a brilliant baker or even an experienced cake decorator to make these adorable treats,” she says. “All you need is a few simple ingredients, some lollipop sticks, and, of course, your imagination!”

“Molly Bakes,” as she is known in the kitchen, fell in love with bak- ing and has never looked back. Today her cake pops can be found everywhere from her stall at london’s Brick lane Market to Selfridges department store, and her fans include Vogue and acclaimed singer eliza Doolittle.

Crazy For Cake Pops $14.95, Trade Paper October 2011 from Ulysses Press ISBN: 978-1-61243-044-7 160pp, 61⁄2 x 9