By Matt Lewis
Praise for Baked Elements:
“From the writers of my favourite baking books of all time, a must-own for any baking enthusiast.” —Zoe Deschanel
“Lewis and Poliafito strategy their recipes with enthusiasm and dedication.” —Boston Globe
“It’s reliable. I’m a goner. i admire this cookbook. . . . whereas many eating place pastry cooks round the state are in the market pushing the envelope and falling off the leading edge including savory parts to deconstructed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have added one other number of uniquely approachable and scrumptious baked creations to meet any craving.” —Austin Chronicle
“Nobody, no one has a greater grab at the forms of recipes that make humans fortunately gum up the pages of a publication with cookie dough or retire their grandmother’s well-known recipe for cinnamon rolls (because it didn’t comprise pumpkin) than the Baked men. This e-book is stuffed with the stuff of yankee bakery-case dreams.” —Deb Perelman, writer of Smitten Kitchen
“Not a web page is going by way of with no a few own anecdote, tip, or little bit of suggestion that makes each recipe suppose own, well-tested, and well-loved. The booklet itself is beautiful, with drool-worthy pictures and a sublime structure that makes discovering previous favorites effortless and selecting new treats a breeze.” —Serious Eats
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Extra resources for Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
Aim for something without any artificial ingredients and a high cocoa liquor content. For the Milk Chocolate Layers 2 ounces good-quality milk chocolate, coarsely chopped � cup dark unsweetened cocoa powder (like Valrhona) ⅔ cup hot coffee ⅓ cup whole milk 1⅓ cups all-purpose flour 1 teaspoon baking soda � teaspoon salt 5 ounces (1¼ sticks) unsalted butter, softened, cut into ½-inch cubes 1 cup firmly packed dark brown sugar � cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract For the Peanut Butter Filling 2 ounces (½ stick) unsalted butter, softened, cut into ½-inch cubes � cup smooth peanut butter (see this page) � cup plus 2 tablespoons confectioners’ sugar, sifted 1 teaspoon pure vanilla extract For the Vanilla Peanut Butter Frosting 1 cup granulated sugar � cup all-purpose flour 1 cup whole milk � cup heavy cream 8 ounces (2 sticks) unsalted butter, cool but not cold, cut into ½-inch cubes 1 tablespoon plus 1 teaspoon Peanut Butter Filling 1 teaspoon pure vanilla extract For the Assembly � cup roasted salted peanuts, chopped 2 ounces good-quality dark chocolate (60 to 72%), shaved MAKE THE CAKE Preheat the oven to 325 degrees F.
Generally speaking, vanilla bean paste is slightly more concentrated than extract, but it can be substituted for pure vanilla extract in a one-to-one ratio. Or you could also use slightly less paste than extract (but we don’t). Yeast We use both instant and active dry yeast in this book. ) directly, while active dry yeast needs to be “activated”—stirred separately into a warm liquid, usually water or milk—before being added to a recipe. Technically, you can substitute one for the other; however, the substitution is slightly complicated.
Therefore, we consider it a slightly big deal to induct this recipe into the rarefied kingdom of “Matt and Renato’s All-Time Favorite Recipes,” which is neither a book nor a file nor a thing, but just a place in our collective minds. The recipe itself is embarrassingly simple—really, just cereal (therefore making these bars a perfectly plausible breakfast solution), peanut butter, peanuts, and chocolate. Combined, these ingredients make a bar that is absurdly transcendental—salty, sweet, crunchy, and addictive, with nods to some purer form of childhood nostalgia (think bake sales and campfire tales)—yet uniquely current, like an Eames chair.