I received my book yesterday, and it looks promising. I already had Baked: New Frontiers in Baking, and have enjoyed the recipes I've made from that book. This book has many recipes I cannot wait to try, like; Sweet & Salty Brownies. I made their Sweet & Salty Cake from the last book, along with many other recipes, and adored them. Baked: New Frontiers in Baking is my favorite baking book, and I own about a hundred cookbooks, and also a member of several cooking websites, so that speaks volumes about how great I think it is.
Baked: Explorations list of recipes does not disappoint. I book marked recipes I can't wait to try out. Baked recipes are not the boring , same-old-same-old stuff that has nearly identical results in most cookbooks. They have such a fun variety, with cute recipe twists. Like 'Nutella Scones', 'Orange Creamsicle Tart', 'Almond Joy Tarts', 'Chocolate Mint Thumbprints', Chocolate Salt & Pepper sandwich cookies, a bunch of cakes, and candies like a recipe for homemade 'Mallow Cups'. I am going to make their Sweet & Salty Brownies this weekend, and maybe for Halloween. I also bookmarks Oatmeal Chocolate Chip Cake w/ Cream Cheese Frosting, Muddy Mississippi cake, and Chocolate Hazelnut Spread.
I was worried this book would have repeat recipes, or recipes that would take the back seat compared to the first book. My worries are over, I think I'll celebrate with some homemade Baked brownies!
P.S.- I'll let ya'll know how they turn out :)
I made the Sweet & Salty Brownies a lil' while ago. I couldn't wait for them to cool to room temp, and I cut into it while they were still warm (not hot). I have to say, I am a darn good cook! ;)
The brownie is fudgy, chewy, and has good chocolatiness. It isn't too chocolatey, like how some recipes are that call for bittersweet or unsweetened chocolate, and the recipe turns out a bit too bitter. These are spot on in there depth of fudginess. I think the saltiness may even reduce the chocolate perceived bitterness. The Salty Caramel Sauce by itself, tastes like a nice toffee, or butterscotch, even though there is no butter in the caramel. The flavor reminds me of Crunch n' Munch toffee coated popcorn, or Poppy Cock. I have made this caramel sauce before, for Xmas when I made their Sweet & Salty Cake, and only put in 3/4 of the salt that was called for. For me, reducing the salt a smidge tamed it, so my family's picky eaters won't say "it's salty", 'like it wasn't supposed to be salty?'
There was about 1/2 cup of caramel sauce left over after putting a caramel layer in the brownies, I poured about a tablespoon on top of my, still warm, brownie. A brownie and carmel baby.
I really like this recipe, maybe next time I'll add a cup or two of toasted pecans with the caramel layer. I think I'll be making these brownies again for Halloween :)