bonbonoverhead

No Fuss Homemade Ice Cream Bonbons for any Summer Party

July 9, 2014 | By matt | 0 Comments

You need to make these. You need to make these right now and all summer long. It is too damn hot to turn on your oven. And, I mean…homemade ice cream bonbons. Yes. Always yes to ice cream bonbons. I am THAT person. I am on my couch, watching TV (Veep over and over), eating […]

honeyandbutterbread

Gluten-Free Adventure Bread (sort of like a giant granola bar)

June 18, 2014 | By matt | 0 Comments

I am a toast person. Almost borderline “toast obsessive”. In fact, I pretty much start each and every morning with toast – slathered in homemade almond butter or Nutella or both. And, quite honestly, I’ll toast anything: classic sourdough, muti-grain, a baguette split lengthwise, a hunk of aging miche, even (on the rare occasion) cornbread. Give […]

multicgrainpan_side

Better Than Bisquick – Homemade Whole-Grain Pancake Mix

May 14, 2014 | By matt | 0 Comments

At the moment, I am on a bit of an “alternative flours” kick. I have a renewed evangelical zeal for for spelt and buckwheat and whole wheat (of course) and even the nutty kamut (I really love me some kamut). It feels so hippie, but it feels so good. And, most importantly, I can’t wait to […]

icecreamscoops

Yup, Chocolate Milk and Cookies Ice Cream

May 6, 2014 | By matt | 0 Comments

I am aware that perhaps I celebrate too often – that I reward myself for minor (er…very minor) accomplishments. Case in point: more often than not (weather permitting) I will take a Citi Bike from my perch in Dumbo to Baked in Red Hook (well, as close as I can get to Red Hook with […]

buckwheatmadeleinespart2

My New Favorite Madeleine: Buckwheat Brown Butter Madeleines

April 10, 2014 | By matt | 0 Comments

Historically, my relationship with the madeleine, has always been a bit unhealthy. A bit “love/hate”. We have had tremendous times together, and many, many “difficult periods”. We started off with a bang – my first attempt at making madeleines was fairy-tale like. The lemon scented cakes emerged from the oven with a stupendous, glorious hump, […]

differentbakedonuts

Sweet Paul’s recipe for Baked Doughnuts with Chocolate Dip

March 31, 2014 | By matt | 0 Comments

There was a brief period in New York (long before the advent of social media) when Krispy Kreme doughnuts caused a stir in the city. Actually, it was more than a stir. It was a loud rumble. Suddenly, and without warning, a Krispy Kreme opened on an ugly stretch (near a very sketchy outlet of […]

saltycaramelpiewithslices

A Simple and Lovely Salty Caramel Pie Recipe

March 24, 2014 | By matt | 0 Comments

I don’t make pie as often as I should. I love pie, but cake is in my blood. Bundts are my best friend, and layer cakes are like family. But, lately, it is pie that I crave. I wake up every day – fully aware that I need more pie in my life. Thankfully, in […]

peanutbuttericingonbundt

In defense of smaller Bundts: Dark Chocolate Bundt with Peanut Butter Glaze

February 27, 2014 | By matt | 0 Comments

Let me be blunt. I like big Bundts. A lot. I make (and eat) them frequently. And, as mentioned many times before, I have a pretty vast collection of 10 and 12-cup Bundt pans representing many eras and many forms (yes, “collection” is a nice way of saying “I have a hoarding problem”). Chances are […]

meltedcheeseontoast

How To Make Welsh Rarebit (and Why You Should)

February 4, 2014 | By matt | 0 Comments

Toast is having a moment. It is at once being celebrated, and…oddly…heavily debated. If you are interested in reading more about the toast hubbub happening in San Francisco, you should read this and this now. Truth be told, I am kind of surprised and saddened (and outraged) that toast is being made a scapegoat – […]

panofspeltbread

2nd Resolution: More Whole Grain Flours/Banana Choc Chip Cake

January 14, 2014 | By matt | 0 Comments

My second New Year’s Resolution is almost as simple as my first: incorporate more whole grain flours into my baking repertoire.  For years, I have used Kim Boyce’s Good to the Grain as my whole grain baking guidepost. I fell hopelessly in love with Kim’s recipe for spelt olive oil cake as well as her […]

  • Matt Stuff
  • Renato Stuff