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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 […]

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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 […]

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The Agony and The Ecstasy : Building our new Bakery

April 22, 2014 | By matt | 0 Comments

I have to be blunt. Thus far, opening our second bakery has proven to be no easier than opening our first one. People told us store number two would be a walk in the park. They lied. In retrospect, the first store was a lot less exhausting. We chalk that up to youth and blissful naiveté. We are now a full 10 […]

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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, […]

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It’s Malt Month at Baked

April 7, 2014 | By matt | 0 Comments

Thankfully, it’s Malt Month…all month long…at Baked. Our love of malt, malted milk powder, Whoppers and Maltesers knows no bounds. Come on down and check out our latest malt infused goodies (menu below). And, hey, now is a great time to order a Malted Milk Ball Cake (pic above) because we will give you 25% […]

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 […]

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Baked Interview Series : Meet a Pro Recipe Developer/Tester (while she makes doughnut holes)

March 11, 2014 | By matt | 0 Comments

Over the next few months, I will do my best to showcase and highlight some of the “behind the scenes” talents (food and prop stylists, testers, photographers, managers, editors, etc…) of our food world. First up, I am pleased to introduce you to good friend and uber talent, Jessie Sheehan. We (Renato/myself) have been working with […]

oopsydaisycake

Let’s get real: March is Peanut Butter Month at Baked.

March 4, 2014 | By matt | 0 Comments

March is Peanut Butter Month at Baked. Because we said so. Because we love peanut butter. A lot. We dedicated an entire chapter to peanut butter in our third cookbook, Baked Elements. And it is lovingly featured in many desserts at our bakery in Red Hook, Brooklyn. So, if you will, please come celebrate with us. If […]

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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 […]

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