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Category Archives: Baked

Lime Angel Food Cake

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I’m sorry to say that this cake didn’t blow my skirt up.  You know what I mean?


It’s a shame, because I really want to love everything from Baked Elements.


It started off okay:  you put the lime in the coconut — I mean, you put the lime in the egg whites.  Then there’s a lot of whipping going on.  I kind of wish the recipe would have seen fit to give a time estimate.  Getting to the stiff-peaks stage took a lot longer than I would have thought.  It has been about ten years since I made an angel food cake, so my memory was a little clouded.


Speaking of guidance, here’s a direct quote:  Immediately invert the pan onto a work surface if the pan has feet, or place the center of the tube pan onto the neck of a bottle or metal funnel, and cool the cake completely.

I’m not sure what a pan with feet looks like, but I’m almost positive mine doesn’t have them.  I’m also not sure why you can’t just cool it on a wire rack like every other cake in the world.

End result:  if you choose Option B, be careful.  Don’t touch it while it’s hot or it could break all over your counter.  Maybe the trick is not to use an empty bottle.


I really did want to love it.  There’s tequila in the glaze for crying out loud.


Eat Well and Savor.



Chocolate Mint Thumbprints

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Well, I know it’s too soon for Christmas in July, let alone the real deal, but it was cold enough today for me to turn the heat on.


I have Christmas in my head because this is  one of those classic Christmas cookies.  Having said that, I’m pretty sure this is my first thumbprint cookie.  It was a pretty easy recipe from Baked Explorations.

What I found most interesting is that the recipe calls for good-quality dark chocolate and white chocolate, and then some Andes thin mints.


I guess you gotta go with what works.


Eat Well and Savor.



Good Morning Sunshine Bars

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Yes, I ate these for breakfast.


I figured since it’s just cereal and peanut butter, with a little chocolate and corn syrup, it can’t be any worse than a pop tart. Besides, I made my own peanut butter.  All of this under the tutelage of Matt Lewis and Renato Poliafito and their third book: Baked Elements.


I boxed these up and then ran out of patience for the perfect picture. . . then somehow they have managed to disappear.

Eat Well and Savor.

Classic Apple Pie

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I hope I don’t come off as unpatriotic, but I just don’t love apple pie.

Maybe I’m missing something in my DNA.

Do not be deceived, I ate it.  The crust was perfect, but still too much crust for me.

It’s just that given any other choice in pie, I would probably pick something else.  This recipe came from Baked New Frontiers in Baking by Matt Lewis and Renato Polafito.  I’m not blaming them at all.  I totally own my apple pie issues and the fact that I made a pie that I don’t love and then ate it.  Frankly, I think I might need therapy just for typing that sentence.

By the way, the authors recommended using a little leaf cookie cutter to make adornments for the crust.  I only had a heart cutter on hand, but I think it works.

Eat Well and Savor.

Buttermilk Pie (With a Hint of Maple Syrup)

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This is pretty much custard in a pie shell.  It also qualifies as the easiest pie I’ve ever made.  Well, that’s probably not entirely true, considering I made the crust from scratch.  Thanks to Baked Explorations that was simple too.

Matt Lewis and Renato Poliafito say that this pie isn’t winning any beauty contests, but I think it came out all right.

It probably could have cooked just a tad more, but it was perfectly scrumptious the way it was.

This was before the oven.  It looks a little bit like pumpkin, but it’s really just eggs with sugar and the golden color comes from the dark brown sugar and the maple syrup.

I was pretty impressed with my crimping prowess.

The recipe says that the origin of this pie is Texas.  I did a teeny bit of research and all I could find was that it’s Southern and similar to chess pie.  I read a cute little snippet by Virginia Willis that suggested that a waitress (one I would liken to Alice) would answer the question about what the pie of the day is and the response would perhaps be:  it’s just pie.  Imagine that with a little Southern drawl and I can hear it’s chess pie.

Eat Well and Savor.

Flourless Chocolate Cake

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With Chocolate Ganache Glaze.

I know.  That’s some serious chocolate.

Here’s the most important thing I can tell you:  make sure you are armed with a glass of milk.

This is my latest foray into Baked by Matt Lewis and Renato Poliafito.   And here’s how it all began.

Why do I think these eggs are so pretty?  I may have to hang this in my kitchen.

And here’s the most important part.

That’s 10 ounces of dark chocolate.   Just in case you feel the need for some more, there’s 9 ounces in the ganache.

Eat Well and Savor.



Monkey Bubble Bread

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I don’t know about yours, but my mother never made monkey bread.  In fact, even though I have heard of it before, I can’t remember where, when, or how.  This is my first time making it, and I have decided that I need to file some sort of charges against my mother for depriving me of monkey bread all of my life.

After last week’s Everyday Bread failure, I ordered a pound of instant yeast from King Arthur Flour.  Yesterday when my husband found a box in the mail I could be heard exclaiming, over and over, something along the lines of I’m so glad my yeast is here.

I was pretty happy when the dough managed to rise properly.  I even enjoyed cutting it up and rolling it into about 65 balls.  After I dipped them all into butter and the brown sugar I realized that I didn’t take nearly enough pictures.  Hey, in my defense, we’re moving in a couple of weeks and I had to empty out a closet full of Christmas decorations today.  I did manage to snap one before it went into the oven.

This recipe is from Baked Explorations by Matt Lewis and Renato Poliafito.  I’m sure I’m the only one that just discovered these guys this year.  They suggested that you only make this when you’re having company and they are right.  Only half of it is left at the moment.

Since I am a monkey bread virgin, I was under the impression that the point is to pick one piece out at a time, so that was my first attempt.

That didn’t work out very well, in my opinion.

Besides, any chance I have to use the knife and server from my wedding, I just can’t pass it up.

This was my first slice.  Did I mention we ate half of it?  So good.

Eat Well and Savor.