By Matt Lewis
Matt Lewis and Renato Poliafito's 2008 Baked was once released to nationwide serious acclaim and raved approximately around the blogosphere. considering the fact that then, their profile has gotten even larger, with endured 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 recognized truffles from around the nation. this is their tackle our so much valuable cakes: Banana Cream Pie, Black & White Cookies, Mississippi dust Pie, and more'from the overworked to the underappreciated. Readers will love this choice 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 proprietors of the Baked candy retailers 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 ny Times"Lewis and Poliafito tackle extra underappreciated muffins, giving cherished treats like black-and-white cookies and whoopie pies a latest makeover."-New York day-by-day News
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Additional resources for Baked Explorations
Add the cubes of but- 1 tablespoon sugar ter, a few at a time, and pulse until the mixture looks like wet sand. 1 ⁄ 4 teaspoon salt 1 ⁄ 4 pound (1 stick) unsalted Add the rum and then the ice water, 1 tablespoon at a time, and pulse butter, well chilled and cut into 1 ⁄ 2 -inch cubes 1 tablespoon dark rum into a ball and flatten into a disk. Wrap tightly in plastic wrap and 2 to 4 tablespoons ice water FOR THE BLUEBERRY FILLING: 2 ⁄ 3 cup sugar 3 tablespoons cornstarch 1 ⁄ 4 teaspoon ground cinnamon 1 ⁄ 4 teaspoon salt 1 ⁄ 4 cup dark rum 1 ⁄ 3 cup water 4 cups fresh blueberries, divided 1 tablespoon unsalted butter until the dough comes together in large clumps.
TO MAKE THE CAKE , preheat the oven to 350°F. Grease a 9-inch springform pan with butter, or spray it with nonstick spray. Dust with flour and tap out the excess. In a medium bowl, whisk together the flour, baking powder, and salt. In a small saucepan, melt the butter over low heat. Cook for 8 to 10 minutes, or until the butter begins to brown and develops a nutty aroma. ) Remove the butter from the heat. In a large bowl, beat the eggs with an electric mixer at high speed 3 large eggs until very light and thick, about 5 minutes.
Wrap tightly in plastic wrap and chill in the refrigerator for 1 hour. Roll the dough out on a floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges with a fork. Transfer the crust to the refrigerator and chill while you make the filling. Preheat the oven to 350°F. TO MAKE THE FILLING , FOR THE FILLING: 2 large sweet potatoes (about 13 ⁄ 4 pounds) 1 ⁄ 4 cup packed light brown sugar 2 ⁄ 3 cup canned, unsweetened coconut milk (do not use light coconut milk) 3 tablespoons coconut rum 3 large eggs 1 1 ⁄ 2 teaspoon ground cinnamon ⁄ 4 teaspoon salt pierce the potatoes several times with a fork.