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. Pumpkin Whoopie Pies cry out to be served at a Thanksgiving gathering; Millionaire's Shortbread (sort of like a very large Twix bar) and Root Beer Bundt Cake, with their fresh twists on nostalgic flavors, are sure to please a crowd. The first of this week's recipes will roll out shortly, but first ...
Win 'Baked: New Frontiers in Baking' Thanks to the fine folks at Stewart, Tabori & Chang, we are giving away five (5) copies of Baked. In the comments below, just tell us the dessert you enjoyed most as a child—and whether you've outgrown it.
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