Explore by Tags

Entries tagged with 'Renato Poliafito'

Cook the Book: Peanut Butter and Jelly Bars 

Serious Eats Caroline Russock 4 comments

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. More

Malted Milk Sandwich Cookies 

Serious Eats Caroline Russock 6 comments

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. More

Chocolate Ginger Molasses Cookies

Serious Eats Caroline Russock 1 comment

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. More

Bake the Book: Grasshopper Bars

Serious Eats Caroline Russock 10 comments

The grasshopper is a vintage cocktail made with crème de menthe, crème de cacao, and fresh cream–it definitely falls into the dessert-in-a-glass category of cocktails. They inspired these Grasshopper Bars from Matt Lewis and Renato Poliafito's Baked Explorations. More

Salt-N-Pepper Sandwich Cookies 

Serious Eats Caroline Russock 3 comments

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. More

Chocolate Mint Thumbprints

Serious Eats Caroline Russock 15 comments

It wasn't until I baked these Chocolate Mint Thumbprints from Baked Explorations that I realized where my longstanding affection for the chocolate-mint flavor combo came from. They call for Andes Mints, those wonderful little green foil-wrapped rectangles of deliciousness. More

Cook the Book: Millionaire's Shortbread

Serious Eats Michele Humes 4 comments

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. More

Pumpkin Whoopie Pies with Cream Cheese Filling

Serious Eats Michele Humes Post a comment

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... More

Cook the Book: Chipotle Cheddar Biscuits

Serious Eats Michele Humes 1 comment

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... More

Cook the Book: Black Forest Chocolate Cookies

Serious Eats Michele Humes 6 comments

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. More

More Posts