Baking Out LoudFun Desserts with Big Flavors



Celebrated in the New York Times and on Food Network for the clever and delicious dishes she creates, Hedy has a sense of humor that comes out in her sweets. Baking Out Loud includes her most sought-after recipes and many more desserts that will inspire home bakers.

 

Fun, craveable desserts—from even-better-than-you-remember-them homemade Pop Tarts and Oreos to brilliant original treats—are the hallmark of pastry chef Hedy Goldsmith. Celebrated in the New York Times and on Food Network for the clever and delicious dishes she creates, Hedy has a sense of humor that comes out in her sweets. Baking Out Loud includes her most sought-after recipes and many more desserts that will inspire home bakers.

 

Hedy grew up on the kind of supermarket treats that are familiar to Americans—Cracker Jacks, Nutter Butters, coffee cakes from Entenmann’s bakery—as well as concoctions from her Easy-Bake Oven. In Baking Out Loud, she not only details how she transformed her childhood favorites into grown-up versions that are irresistible to kids and adults alike but also shares recipes that boast her signature in-your-face flavors. Twinkies were the inspiration for her Red Velvet Twinks, which combine rich chocolate cake and cream cheese filling that has a touch of tang from the addition of goat cheese. Her Chocolate Caramel Peanut Bars are the most indulgent version of a Snickers bar imaginable. And Hedy finally gives the recipe for her famous Junk in Da Trunk cookies (aka Chocolate Chunk Cookies) and Banana Toffee Panini.

 

From cookies and bars to pies, cakes, tarts, custards, and all sorts of ice creams, Baking Out Loud is a whimsical collection of eighty inventive recipes that any home baker is going to love to make.

 

 

Hedy Goldsmith is the executive pastry chef of Michael’s Genuine Food & Drink, which has locations in Miami, Florida, and Grand Cayman. A contributor to Cooking Channel’s Unique Sweets, she and her desserts have been featured on Food Network’s The Best Thing I Ever Ate and lauded in Bon Appétit, People, and Food & Wine magazines.

 

http://hedygoldsmith.com

“Hedy makes desserts that are delicious and delightful—full of fun, flavor, and even bacon. Her recipes make me want to whip out my sugar and measuring cups and start baking!”
—Anne Burrell

 

“Hedy’s desserts are the greatest, and making them from these wonderful recipes is a joy. Yum, yum, yummy!”
—Maida Heatter

 

“Hedy presents American sweets and cakes in a way that is simply delicious. These are the kind of soulful and original desserts I enjoy.”
—Daniel Boulud

 

“Hedy’s desserts are innovative yet homey, genius without being stuffy. I am going to bake my way through this book to score high points from my son and kisses from my husband.”
—Michelle Bernstein

 

“As a loyal fan of Hedy’s, I am thrilled about this book, which saves me the schlep to Miami to taste her amazing desserts. By the time your plate is licked clean, your last bite will have left you with a big hug and a wink. This is food that is relevant, sexy, and meant to be eaten with a very large spoon.”
—Andrew Zimmern

 

“Every decadent concoction in Baking Out Loud  evokes sweet childhood memories, always with a personal, contemporary twist. Hedy’s creativity and fearlessness in the kitchen will have you jumping for joy and giggling with pleasure. Seconds please?!”
—Gail Simmons

 

“Every arena of dessert is covered here, from popcorn bark to bacon praline. For any simple dessert with serious flavor, Baking Out Loud is a great guide.”
Serious Eats

S’MORE BROWNIES

Makes 12 Brownies

 

8 ounces bittersweet chocolate (preferably Valrhona Caraibe 66%), chopped

½ cup (1 stick) unsalted butter, cut into 6 pieces

¾ cup sugar

½ cup all-purpose flour

¼ teaspoon baking powder

½ teaspoon kosher salt

2 extra-large eggs, at room temperature

⅓ cup sour cream, at room temperature

2 teaspoons vanilla bean paste or pure vanilla extract

1 cup graham cracker pieces

8 large marshmallows

½ cup semisweet or bittersweet chocolate chips (preferably Valrhona)

 

1 Position a rack in the center of the oven, and preheat the oven to 350°F (325°F if using a convection oven). Line an 8-inch square baking dish with parchment or foil and grease it (preferable with Pam).

 

2 In a small heatproof bowl, melt the chocolate and butter over simmering water. Whisk until smooth, and set aside to cool slightly.

 

3 In a medium bowl, whisk together the sugar, flour, baking powder, and salt.

 

4 In a large bowl, whisk together the eggs, sour cream, and vanilla. Add the flour mixture and whisk well. Add the melted chocolate and stir until blended. Add the graham crackers, marshmallows, and chocolate chips and stir gently until well blended.

 

5 Scrape the batter into the prepared baking dish and spread it as evenly as you can (the graham pieces, marshmallows, and chocolate chips will make the top look lumpy). Bake for 24 to 26 minutes (18 to 19 minutes if using a convection oven), until puffed and the center still jiggles when the pan is gently shaken. (I think these brownies are at their best when slightly underbaked.)

 

6 Transfer the baking dish to a wire rack and let cool completely before refrigerating for 2 hours, or until cold and firm. Cut the cold brownie into 12 pieces and store in an airtight container in the refrigerator for up to 5 days.

 

 

Photo by Ben Fink