Posted: 18 Oct 2014 - Daviod Lebovitz
One of my favorite bakeries
anywhere is Baked, located way
over yonder, in Red Hook, Brooklyn. It’s a ways to go, since that part of
Brooklyn lacks subway stops. (And it’s about 3000 miles from Paris, and no
métro goes there either.) So I’m happy to hear they’re opening in Tribeca, so
when I’m in New York, I can make it over there more frequently. But what’s
just as good as visiting their
bakery in person, is their latest book, Baked
Occasions, featuring Matt Lewis and Renato Polifito’s favorite
cakes, cookies, and candies, for entertaining, including during the holidays,
and on other festive occasions.
What endears me to this duo is
that we share similar tastes in treats. Leafing through the book, I
immediately dialed in on the recipe for Lebkuchen, those wonderful German
spice cookies iced with a swirl of dark chocolate, and the Salted Caramel
Soufflé, which sounds oh-so-good. But the lure of the Old-School Oatmeal
Chocolate Chip Cookies (page 110) was too powerful to resist, and I gave
those a go first. After mixing up the dough, while shaping the cookies for
baking, I was grabbing clumps of the cookie dough and stuffing it in my face.
People who actually got to taste the baked cookies should consider themselves
fortunate that I had any dough leftover to bake.
However the pièce de résistance for me
was learning that they loved Peppermint
Stick Ice Cream with Hot Fudge Sauce as much as I do, which
was one of my childhood favorites. And I jumped at the chance to churn up a
batch of it, to relive those innocent days of my youth, before life corrupted
me and made me the person — for better or worse — than I am today.
Continue Reading Peppermint
Stick Ice Cream with Hot Fudge Sauce...
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Saturday, October 18, 2014
Peppermint Stick Ice Cream with Hot Fudge Sauce
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