Milkshake Secrets from Hot Cakes Chocolatier’s New Cookbook

By Seattle Mag April 24, 2013


There should be a 12-step group for fans of Autumn Martin’s Hot Cakes Molten Chocolate Cakery, which will soon celebrate its one year cake-iversary in Ballard’s Old Towne. I know my trousers are a bit tighter since this tempting sweet shop debuted. I’m especially hooked on those beautiful, boozy shakes, the subject of Autumn’s new book, Malts & Milkshakes: 60 Recipes for Frosty, Creamy, Frozen Treats, released April 9. This book should not be cracked when you’re hungry. One of the best parts of this collection of frozen treats are the little stories woven into the introductions to many of the recipes, fleshing out the tale of one of Seattle’s favorite treat-makers. Here are a few things I learned about Martin while drooling over her book:

Growing up, Martin always ordered strawberry cheesecake when eating in a restaurant. “The Keg was a family favorite,” said Martin, who grew up in Briar, not far from Lake Forest Park. And, of course, there’s a recipe for a Strawberry Cheesecake Shake (p. 81).

Her dad used to put bacon in waffles, which inspired her savory-sweet homage to her childhood, Bacon-Oatmeal Raisin Cookies, which Martin then uses as the key ingredient in a shake.

Martin was a Girl Scout for many years and those campfire memories live on in the S’mores Shake (p. 71).

Of course, it’s not all childhood nostalgia. There are some very adult beverages on these pretty pages, including the Not Your Grandma’s Apple Pie Shake, the Salt and Pepper Malt, and the Chocolate Espresso Whiskey Malt (make that one mine, please).

Since the booked launched, Martin has been touring up and down the West Coast and demonstrating the recipes at her shop and around Seattle.

Coming up, Martin will have a special class for Mother’s Day, where she’ll show how to make two sauces: her rightly famous organic sea salt and caramel sauce and a new Meyer Lemon sauce. Then, she’ll explain how to use them in creating those heavenly shakes.

The class is May 11 at 2 p.m. The $50 fee includes a signed copy of the book and a jar of caramel sauce to take home.

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