Baked Explorations: Classic American Desserts Reinvented
Traditional treats get an innovative twist in these seventy-two recipes from the owners of the famous Baked bakeries.
In Baked Explorations, Matt Lewis and Renato Poliafito, owners of the acclaimed Baked NYC and Baked Charleston, put a modern spin on America’s most famous sweet treats.
From Mississippi Mud Pie to New York’s Black & White Cookie and the classic Devil’s Food Cake with Angel Frosting, these are the desserts that have been passed down for generations, newly updated with Lewis and Poliafito’s signature tongue-in-cheek style—just like Baked’s most in-demand item, also included here, the Sweet and Salty Brownie.
They may not be your grandma’s treats, but these new renditions of old favorites will have everyone begging for more.
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½ cup ½ teaspoon ¼ cup 350 degrees F Baked Note baking powder baking sheet baking soda brown sugar Bundt BUNDT CAKE buttercream buttermilk cake candy caramel cinnamon coarsely chopped cocoa powder coffee combined cookies cool completely cream cheese crumb crust cup firmly packed cup granulated sugar cup sugar cupcakes cups all-purpose flour dark brown sugar dessert dough doughnuts dry ingredients egg whites egg yolks filling firmly packed dark fleur de sel flour mixture frosting ganache glaze heat ice cream Jell-O large bowl large egg layer malted medium bowl melted MISSISSIPPI MUD PIE muffin Nutella offset spatula orange packed dark brown paddle attachment parchment paper pastry pastry cream peanut butter pecans plastic wrap Preheat the oven pudding pure vanilla extract rack to cool recipe refrigerator room temperature scones Scrape smooth Sprinkle standing mixer fitted stir tablespoons teaspoon pure vanilla teaspoon salt unsalted butter Valrhona whisk WHOOPIE PIES wire rack