Cookbooks I Love: Baked: New Frontiers in Baking

I’ve been baking my way through Baked: New Frontiers in Baking ever since it came out. I love this cookbook, and if you happen to be in NYC, a trip out to Red Hook, Brooklyn to visit the bakery is also a must. I latch on to certain cookbooks for different reasons. Sometimes it’s just that everything is so good and so foolproof, I can’t help but turn to it every time I’m looking for something to make. In this case, I love Baked because of the originality and content. There are definitely more hits than misses and many of the recipes have a lot of steps. But it’s worth it. Matt and Renato put their unique spin on traditional desserts, and more often than not the results are outstanding. Plus, there’s just something about this book that makes me love cooking from it.

There are a lot of recipes from the book posted online. Here are some of my favorites:

• Peanut Butter Crispy Bars: These are a favorite among my co-workers. Start with a fancy Rice Krispy treat, and top with chocolate-y peanut butter and ganache.
• Coconut Snowball Cupcakes: When I made these, many people said they’re the best thing I’ve ever made. They’re light and flavorful and filled with coconut pastry cream.
• Sweet & Salty Cake: I’m a total sucker for salty sweets. This cake isn’t for everyone and it was challenging to make. But if you like salty sweets, you’ll love this.
• Brown Sugar Caramel Sauce: The best way to eat this is with a spoon, applied directly to the mouth.
• The Whiteout Cake: Pure white cake and buttercream make this a versatile canvas for decorating. I made cupcakes out of it. Even though they’re plain white, the flavor is anything but plain.
• Brewer’s Blondies: The twist on the traditional blondie is the addition of malted milk balls and powder. I didn’t think I’d like them, but they’re really good.
• Lemon Drop Cake: Larry loves lemon desserts, and this cake is no exception. It’s not overly lemon, and it’s gorgeous.
• Classic Apple Pie: This crust recipe is nearly perfect and easy to work with. And the filling has a bit of whiskey in it. This is one of two go-to apple pie recipes I use.
• Banana Espresso Chocolate Chip Muffins: I was a doubter until I bit into one of these muffins. Not overpowering with banana or coffee flavor, they’re completely delicious.

And I can’t wait to try:

• Black Forest Chocolate Cookies: Chocolate cookies with chunks of cherries? yes, please.
• Classic Diner-Style Chocolate Pie: This classic pie uses Ovaltine in the filling.
• Marble Bundt Cake: I can’t resist Bundt cakes.
• Tuscaloosa Tollhouse Pie: Why have I not made this yet?

• Baked Bars (Baked: New Frontiers in Baking, p. 122)