Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Baked: New Frontiers in Baking

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

From the day I saw this cookbook by Matt Lewis and Renato Poliafito, owners of Baked bakery in Brooklyn, I was infatuated. With photos (by Tina Rupp) that make you want to reach into the page for a taste, the book has recipes for comfort-food faves but with an intriguing twist, such as Red Velvet Cake with a cinnamon-laced frosting, and Malt Ball Cake that mimics the flavor of Whopper’s candy.

I’ve baked several recipes, each a great success: S’mores Nut Bars, Tuscaloosa Tollhouse Pie, and the Baked Brownie. My most recent effort is shown here: The Lemon-Lime Bars. I’ve always been a fan of lemon squares, which are traditionally lemon curd in a shortbread crust. These up the ante with a graham-cracker-toasted coconut crust, and a mostly-lemon-but-a-hint-of-lime curd filling. It was the perfect ending to a Thursday night dinner of spicy Thai shrimp curry.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks