Explore by Tags

Entries tagged with 'baked'

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

Rozzy's Banana Nut Bread

Serious Eats Liz Gutman 12 comments

For easier slicing, wrap the completely cooled bread in foil and let it sit overnight. This bread also freezes very well, if you're not going to eat it all soon.... More

Cakespy: Mimosa Brownies

Serious Eats cakespy 7 comments

Did you know that August is National Brownies at Brunch Month? Don't waste time asking follow-up questions like why this month-long holiday exists. Instead, bake up a batch of brunch-friendly Mimosa Brownies. More

Cakespy: Magic Cookie Bar Pie

Serious Eats cakespy 27 comments

Magic Cookie Bars are, as their name might imply, no ordinary treat. Starting with layer upon layer of unrelentingly rich layers of buttery graham cracker crumbs, toasted coconut, chocolate and butterscotch chips, and nuts, they get even better from a rich smothering in sweetened condensed milk. With all that awesome, some might argue that a small serving is best. But I disagree, and to prove it, I've created it in a deliciously thick pie form. More

Seriously Meatless: Southwest Mac and Cheese With a Cornbread Crust

Serious Eats MichaelNatkin 3 comments

Macaroni and cheese is great to make for dinner parties that include kids. I like to make two batches: one with a simple and classic cheese sauce, and the other with big, bold flavors. Today's recipe is for a Southwestern version packed with three kinds of peppers (roasted poblano, Hatch, and red bell) and topped with cornbread crumbs instead of the standard breadcrumbs. More

Cook the Book: Pumpkin Whoopie Pies

Serious Eats Erin Zimmer 19 comments

[Photographs: Robyn Lee] Usually when I think about whoopie pies, my thought process isn't too complicated. I want to eat that. Preferably now. But making pumpkin whoopie pies for the first time, I started analyzing the white, fluffy innards. Amish... More

Cook the Book: Root Beer Bundt Cake

Serious Eats Michele Humes 6 comments

Matt Lewis and Renato Poliafito, co-owners of Brooklyn cakeshop Baked, specialize in whimsical reworkings of comforting, familiar flavors, of which today's recipe is a perfect example. Evoking the lazy days of summer, their chocolate-root beer Bundt cake is smeared with dark, gooey root beer fudge. 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