37 of 37 people found the following review helpful:
4.0 out of 5 stars
Great recipes, needs a bit of proofreading, October 1, 2010
This review is from: Baked Explorations: Classic American Desserts Reinvented (Hardcover)
I loved the first Baked cookbook and bought this one when I saw it in a bookstore a week ago. I've already had occasion to try out a couple recipes and WOW they're great! The Grasshopper Bars were awesome, as is the Caramel Apple Cake made for a friend whose birthday was this past week. We also tried the malted waffles (I'd been looking for a recipe for these -- yay!) and they were great.
The one problem I've run across is in editing. For example, in the grasshopper bars, one of the butter measurements is given first in tablespoons, with the stick equivalent in parenthesis, while another butter measurement is opposite. If I weren't paying attention that could have caused a goofup.
Then I was thinking about making the speculaas, and read through the recipe/instructions. The instructions mention cardamom, which is not listed in the recipe. A careful editor would have caught that. I haven't done an in-depth read of many more recipes, but this is slightly disappointing. But only slightly. If I could, I'd rate this a 4.5. Very fun recipes overall, and inventive combinations of flavors/textures/etc. Two thumbs up!
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30 of 34 people found the following review helpful:
5.0 out of 5 stars
Awesome..., September 30, 2010
This review is from: Baked Explorations: Classic American Desserts Reinvented (Hardcover)
I received my book yesterday, and it looks promising. I already had
Baked: New Frontiers in Baking, and have enjoyed the recipes I've made from that book. This book has many recipes I cannot wait to try, like; Sweet & Salty Brownies. I made their Sweet & Salty Cake from the last book, along with many other recipes, and adored them. Baked: New Frontiers in Baking is my favorite baking book, and I own about a hundred cookbooks, and also a member of several cooking websites, so that speaks volumes about how great I think it is.
Baked: Explorations list of recipes does not disappoint. I book marked recipes I can't wait to try out. Baked recipes are not the boring , same-old-same-old stuff that has nearly identical results in most cookbooks. They have such a fun variety, with cute recipe twists. Like 'Nutella Scones', 'Orange Creamsicle Tart', 'Almond Joy Tarts', 'Chocolate Mint Thumbprints', Chocolate Salt & Pepper sandwich cookies, a bunch of cakes, and candies like a recipe for homemade 'Mallow Cups'. I am going to make their Sweet & Salty Brownies this weekend, and maybe for Halloween. I also bookmarks Oatmeal Chocolate Chip Cake w/ Cream Cheese Frosting, Muddy Mississippi cake, and Chocolate Hazelnut Spread.
I was worried this book would have repeat recipes, or recipes that would take the back seat compared to the first book. My worries are over, I think I'll celebrate with some homemade Baked brownies!
P.S.- I'll let ya'll know how they turn out :)
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Update:
I made the Sweet & Salty Brownies a lil' while ago. I couldn't wait for them to cool to room temp, and I cut into it while they were still warm (not hot). I have to say, I am a darn good cook! ;)
The brownie is fudgy, chewy, and has good chocolatiness. It isn't too chocolatey, like how some recipes are that call for bittersweet or unsweetened chocolate, and the recipe turns out a bit too bitter. These are spot on in there depth of fudginess. I think the saltiness may even reduce the chocolate perceived bitterness. The Salty Caramel Sauce by itself, tastes like a nice toffee, or butterscotch, even though there is no butter in the caramel. The flavor reminds me of Crunch n' Munch toffee coated popcorn, or Poppy Cock. I have made this caramel sauce before, for Xmas when I made their Sweet & Salty Cake, and only put in 3/4 of the salt that was called for. For me, reducing the salt a smidge tamed it, so my family's picky eaters won't say "it's salty", 'like it wasn't supposed to be salty?'
There was about 1/2 cup of caramel sauce left over after putting a caramel layer in the brownies, I poured about a tablespoon on top of my, still warm, brownie. A brownie and carmel baby.
I really like this recipe, maybe next time I'll add a cup or two of toasted pecans with the caramel layer. I think I'll be making these brownies again for Halloween :)
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13 of 13 people found the following review helpful:
5.0 out of 5 stars
Baked for Breakfast, October 4, 2010
This review is from: Baked Explorations: Classic American Desserts Reinvented (Hardcover)
I am just begging to try my hand at baking and picked up this book after seeing it discussed on a few blogs. At the moment, I am still digging around in the breakfast section only as I am a little weary of trying cakes too soon - and I have to say, everything I have tried is fantastic and easy. The olive oil bundt was a big hit (made it twice) and the chocolate loaf is already becoming part of my weekend routine. Made the Nutella scones for a friend's brunch and they were the most popular item on the table. I will update the review after I delve into other sections of the book, but right now, I am extremely pleased with this book.
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