Baking is a synergy of art and science, so a little organization of the elements goes a long way. Baked Elements: Our 10 Favorite Ingredients, the third cookbook by Matt Lewis and Renato Poliafito, uses the principles of the periodic table to present recipes sorted by essential ingredient. Bananas, cinnamon, pumpkin, chocolate and even cheese are all featured elements, and each one is given a chapter around which recipes are built.
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Sweet pastry topped with layers of peanut butter mousse, jam, and an oat crumble? Even if they aren't exactly cookies, this was one bite-sized sweet that needed to be shared. It's a bar for diehard fans of PB&J, those who enjoy spoonfuls of peanut butter straight from the jar.
In these Malted Milk Sandwich Cookies, vanilla filling is sandwiched in between two chewy, malty, brown sugary cookies. Using a one-inch cookie cutter doubled my cookie output and made for macaron-sized cookies that you could eat at least two or three of with no problem.
Matt Lewis and Renato Poliafito's Baked Explorations is all about reinventing classic American sweets, and that's exactly what they've done with these Chocolate Ginger Molasses Cookies. By adding both cocoa powder and chocolate to snappy ginger-molasses cookie recipe the cookies have deep, bold flavors of warm spices and chocolate.
No one bats an eyelash when it comes to adding a dash of salt to an otherwise sweet recipe, but when you go and add a touch of spicy pepper to cookies, things start to get a little crazy. These Salt-N-Pepper Sandwich Cookies from Matt Lewis and Renato Poliafito's Baked Explorations add white pepper to their version of homemade Oreos, and I've got to say, they're pretty genius.
The index of Baked Explorations reads strikingly similarly to the dessert section of Betty Crocker or Fanny Farmer from the mid-60s with recipes like griddle cakes, devil's food cake, and buttermilk pie. Enter to win a copy here!
In this recipe, traditional Scottish shortbread is smeared with golden dulce de leche and, once cooled, covered in a dark chocolate glaze. "This is a messy bar," note the authors--for neater edges, dip your knife in hot water and pat it dry before slicing.
The following recipe is from the November 26th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I realize that I may be offending a lot of people here, but I really don't...
Today's recipe does double duty as a eye-opening breakfast—if coffee and chipotle don't rev you up in the morning, nothing will—and a hearty side dish. The smoky, savory biscuits are great toasted with a pat of butter, and the perfect...
Today's recipe uses dried cherries and "utmost respect" for the original to achieve a condensed version of the German dessert favorite. Black Forest Chocolate Cookies are deeply chocolatey, and studded with white chocolate chips and those sharp dried cherries. You don't want to overbake them--they're at their best when slightly gooey, straight out of the oven.
Words by Michele Humes | My last apartment was right down the road from Baked, so I've had many an indulgent breakfast at the bakery by the sea. As the proprietors themselves admit, many of their breakfast items blur the line between breakfast and dessert—but they're treats well worth indulging in. Now that I'm no longer a short walk away from their many-flavored biscuits and mile-high cakes, I'll be relying on this week's Cook the Book pick instead. In Baked: New Frontiers in Baking, co-owners Matt Lewis and Renato Poliafito share recipes for such firm customer favorites as cherry-studded Black Forest Cookies and Chipotle Cheddar Biscuits. Each day this week, we'll be posting one of the team's signature retro-chic recipes....