I finally took the plunge and bought “Baked: New Frontiers in Baking.” It’s always exciting when a new cookbook arrives, particularly this one because it’s gorgeous and has so many yummy-looking treats. I was intrigued by Baked initially when Deb from Smitten Kitchen mentioned the cookbook repeatedly. I gave my Dad’s wife the cookbook for Christmas and looked through it when we were in Florida in March (they had me at Sweet and Salty Cake).
There was no more holding out after I tasted the delicacies from the Red Hook Baked bakery at a family wedding in Brooklyn last month (incidentally, in doing “research” for this post, I realized that Baked has a location in Charleston now – this is exciting because it’s probably easier for me to get to Charleston than to Red Hook). The chocolate chip cookies and famous brownies (topped with fleur de sel!) were both amazing, but the cupcakes – a basic white cake topped with vanilla buttercream icing – were the star of the show (and decorated beautifully, I might add). The icing was A-mazing with flecks of real vanilla bean and a perfect creamy consistency. Sadly, the recipe for these beauties is not included in the cookbook and the cupcakes can only be special ordered from the store (perhaps one of my readers who knows that my birthday is next month will make a mental note). I look forward to reporting back on the Baked treats that come out of my kitchen!