By Matt Lewis
Matt Lewis and Renato Poliafito's 2008 Baked used to be released to nationwide severe acclaim and raved approximately around the blogosphere. due to the fact then, their profile has gotten even larger, with persevered compliment from Oprah and Martha Stewart; product availability in each entire meals around the united states; and a brand new bakery in Charleston, South Carolina, with much more site visitors than their unique Brooklyn situation. Now, in Baked Explorations, the authors provide their signature 'Baked' twists to well-known truffles from around the state. here's their tackle our so much valuable truffles: Banana Cream Pie, Black & White Cookies, Mississippi dust Pie, and more'from the overworked to the underappreciated. Readers will love this number of seventy five recipes from breakfast treats to late-night confections and every thing in among. compliment for Baked Explorations:"They may possibly seem like one other pair of fresh-faced Brooklynites (retro tie and mustache? check), yet Matt Lewis and Renato Poliafito, the vendors of the Baked candy outlets in Brooklyn and Charleston, are media-savvy butter fiends . . . these whoopie pies? 4 sticks of buttery enjoyable. Oh to be younger, decadent and baked in Brooklyn."-The manhattan Times"Lewis and Poliafito tackle extra underappreciated muffins, giving loved treats like black-and-white cookies and whoopie pies a contemporary makeover."-New York day-by-day News
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Additional info for Baked Explorations
Drop the dough by 2-tablespoon portions (I use a 2-ounce ice-cream scoop) about 1 inch apart onto the prepared baking sheets. With your hand, flatten each portion into an even 1/2-inch-thick round. (Don’t make them too flat, or they won’t end up fudgy. ) Bake until the edges are cooked, the centers are soft but not wet, and you can feel a slight crust on top, 5 to 10 minutes, rotating the sheets from front to back and between upper and lower racks halfway through, (In my convection oven, they take just 5 minutes.
Consider yourself warned! 1/2 TEASPOON GROUND CARDAMOM MAKES 12 SERVINGS 3 /4 CUP UNBLEACHED ALL-PURPOSE FLOUR 1/4 CUP OLD-FASHIONED ROLLED OATS 1/4 CUP PLUS 2 TABLESPOONS PACKED DARK BROWN SUGAR 1/2 TEASPOON SEA SALT 1/4 TEASPOON FRESHLY GRATED NUTMEG 1/4 TEASPOON GROUND GINGER 1/2 TEASPOON PURE VANILLA EXTRACT 5 TABLESPOONS UNSALTED BUTTER, MELTED AND COOLED instructions PREHEAT THE OVEN to 325°F. Butter and flour a 9-by-13-inch baking dish, tapping out the excess. fruit filling 2 PINTS FRESH MARIONBERRIES OR BLACKBERRIES 1/3 CUP GRANULATED SUGAR 1/4 TEASPOON SEA SALT 1 TEASPOON GRATED LEMON ZEST TO MAKE THE STREUSEL TOPPING: In a medium bowl, combine the flour, oats, brown sugar, salt, cinnamon, cardamom, nutmeg, and ginger.
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Baked Explorations by Matt Lewis