Bake The Book

Bake the Book: Strawberry Rhubarb Pie

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What better way to celebrate the change of seasons than with the sweet-and-tart combination of berries and rhubarb? This old standby contains just fruit, sugar, and a little something to thicken it up, all wrapped up in a whole wheat crust. More

Bake the Book: Grapefruit and Pomegranate Pie

Emma Kobolakis 3 comments

A pale yellow grapefruit curd provides the background to gem-like pomegranate seeds, all wrapped up by a hearty wheat crust. It's a citrus-heavy dessert that serves up winter fruit in a creative way. More

Bake the Book: Teeny's Tour of Pies

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A comprehensive education in the world of pie is what you'll find in these pages. There are the expected crust tutorials, explanations of why to use what ingredient and when, as well as a run-down of various crust-weaving techniques. But what makes the book unique is Teeny's rediscovery of the deep traditions of pie-making; oh, and the delicious recipes. More

Bake the Book: Ooey Gooey Butter Cake Ice Cream

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With fat pieces of butter-soaked yellow cake in a cream cheese ice cream base, this recipe is easily one of the most decadent offerings at Ample Hills. More

Bake the Book: Stout and Pretzels Ice Cream

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Pieces of salty pretzels are strewn about a dark chocolate ice cream base flavored with Guinness beer. Need we say more? More

Bake the Book: Sweet as Honey Ice Cream

Emma Kobolakis 4 comments

This is one of the best sellers at the Ample Hills scoop shops, and once you taste the sweet cream ice cream bulked up with fresh bits of chopped honeycomb candy you'll see why. More

Bake the Book: PB&J Ice Cream

Emma Kobolakis 1 comment

When it comes to kick-ass, no-brainer combinations, it doesn't get better than peanut butter and jelly. Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop swirls a generous portion of peanut butter into a sweet cream ice cream base, then folds in spoonfuls of jelly just before serving. More

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

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Ample Hills is one of our favorite scoop shops in NYC, but we can't always make it out to their shops. Lucky for us, then, that their book, Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop has arrived. More

Bake the Book: Strawberries, Poached Rhubarb, and Shortbread Cookies

Emma Kobolakis 1 comment

Soft, sandy, and flavored with vanilla bean, these little shortbread rounds from Frenchie are served with rhubarb and strawberries. More

Bake the Book: Chamomile Panna Cotta and Citrus Soup

Emma Kobolakis 1 comment

A classic panna cotta is infused with chamomile tea, and nestled in a bowl of carefully prepared citrus fruits floating in their own refreshing soup. More

Bake the Book: Chocolate and Passion Fruit Pots de Crème with Lychees and Candied Ginger

Emma Kobolakis 1 comment

No doubt you've had chocolate pots de crème or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious. More

Bake the Book: Brillat-Savarin Cheesecake with Mango and Passion Fruit

Emma Kobolakis 4 comments

Die-hard ricotta cheesecake purists, avert your eyes: this is a cheesecake crafted from Brillat-Savarin cheese, a French triple-crème that's super dense and fatty. It provides an excellent foil for a playful cookie crust and an artfully constructed passion fruit glaze. More

Bake the Book: Frenchie

Emma Kobolakis Closed

Frenchie is a visual primer on everything that makes Greg Marchand unique. Not entirely French, but never forgetting his roots, his technique is free and easy, but sharply intelligent...and delicious. More

Bake the Book: Apple Cider Cream Pie

Emma Kobolakis 6 comments

This apple cider cream pie is thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet. More

Bake the Book: Malted Chess Pie

Emma Kobolakis 4 comments

This is a simple chess pie with a double dose of malt in the filling, thanks to malt syrup and malt powder. An optional malt-flavored whipped cream topping is suggested, which is a great idea if you plan to eat this pie solo. More

Bake the Book: Samantha Bee's Salty Caramel

Emma Kobolakis 2 comments

A couldn't-be-simpler pretzel crust serves as the base for a honey-sweetened, brown butter filling that's topped with a thick layer of melted chocolate and cream. A healthy sprinkling of flaky sea salt is the finishing touch. More

Bake the Book: Chai Chess Pie

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For those of you who prefer to eat their drinks instead of sip them, First Prize Pies has come up with Chai Chess Pie, a sweetly spiced pie that relies on the complex flavors of cardamom, cloves, and tea leaves. More

Bake the Book: First Prize Pies

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Allison Kave won the Brooklyn Pie Bake-off in 2009. Since then, she's been cranking out deliciously inventive pies in every conceivable flavor. We've got a peek at some of her best recipes. More

Bake the Book: Bear Claws

Emma Kobolakis 3 comments

Those of you who know how to make bear claws, raise a paw. Chances are you never have, so let The Model Bakery Cookbook teach you how. More

Bake the Book: Chocolate Rads

Emma Kobolakis Post a comment

The Model Bakery Cookbook made sure to include this recipe, which is a customer favorite. And who wouldn't love chewy, crackly-topped ultra-chocolatey cookies? More

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