Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her Best Cookbooks of 2008 at NPR Kitchen Window

    See Lisa Is Cooking's take on Millionaire's shortbread from this book.

  • betsyline on January 15, 2010

    Some of the recipes in this book are amazing (the lemon curd and cooked meringue), while other just fail. Shortbread and chocolate chip cookies. In the cases of the failed recipes they were both too wet. Maybe they weren't tested enough....who knows

Notes about Recipes in this book

  • The baked brownie

    • rwheat on December 28, 2009

      The best.

    • yassoma on August 13, 2016

      Best brownie recipe I have tried to date. Make sure to use good quality chocolate. Really.

    • Zosia on November 03, 2019

      It’s dense, a little fudgy, very chocolate-y and absolutely delicious - definitely worthy of all of the accolades!

    • bwhip on December 01, 2017

      Our go-to brownie recipe. Always great.

  • Peanut butter crispy bars

    • rwheat on December 28, 2009

      Not to be missed.

    • jzanger on September 05, 2017

      Really tasty, though next time I would make a 2x batch of the rice krispy base and use a 13x9, or maybe 1.5x in the 8 in. pan. I think I'll add a pinch of salt to the syrup just before mixing it into the base as well. Lastly, I will definitely use wax paper in the bottom of whichever pan I choose because even though i wiped it with oil I had to wrestle with it a bit to get them out in nice squares.

    • Melanie on May 30, 2014

      The base didn't work as well as it could have - need to find alternate substitute for light corn syrup. Would live to try making this again as the overall flavour was fantastic. Agree with cookerT that it melts like crazy when away from the fridge for a little while.

    • cookerT on November 21, 2011

      Best thing in the book. If you plan to take them somewhere, make sure it will be cool. You don't want these sitting out in the sun or anyplace too warm. They are best made a day ahead and served chilled. So good and easy. You do need a candy thermometer though.

  • Sour cream coffee cake with chocolate cinnamon swirl

    • ComeUndone on July 14, 2010

      Impossibly light crumb. I'm surprised it supports the thick layer of pecan crumble. This cake is rich but if I am to make a classic coffee cake, this is a great choice. I love the fact that it is baked in a 9x13 instead of a bundt pan. Much easier to portion.http://www.flickr.com/photos/wscwong/4793128899/

    • Zosia on November 03, 2019

      There’s a lot going on with each bite of this cake and every bit of it is delicious! It’s a moist vanilla cake with a cinnamon-cocoa swirl and a crunchy, nutty streusel topping. I cut it into 24 (it bakes in a 9”x13” pan) but could have easily cut 30, and possibly even 36 pieces as the cake holds together very well and not much of the streusel topping is lost during slicing. Excellent for feeding a crowd.

  • Pumpkin chocolate chip loaf

    • ComeUndone on October 22, 2010

      Very moist quick bread. http://www.flickr.com/photos/wscwong/4525206223/in/set-1115549/

  • Raspberry crumb breakfast bar

    • ComeUndone on July 19, 2010

      A little fragile but good flavour. I used frozen berries (blueberries, raspberries, blackberries) to great result. The fruit layer is thin but balance is good. The bar doesn't get soggy but it's not crispy and crunchy either. Would make again. http://www.flickr.com/photos/wscwong/4808751464/

    • aberne on September 28, 2011

      tastes as good--maybe even better--after being refrigerated overnight. Also great with sour cherries.

    • bwhip on June 06, 2018

      Pure heaven. I've made these several times - with fresh raspberries, once with mixed berries, and last night was with fresh blueberries. Delightful.

  • Pumpkin whoopie pies with cream cheese filling

    • roxlet on March 01, 2011

      The yield of this recipe is much larger than stated.

  • Chipotle cheddar biscuits

    • Vanessa on March 16, 2013

      Wow, wow, and again wow. The salt topping is the coup de grace, but these things really rocked. They are best served warm. (On the other hand, very few of our batch made it to "cool"!)

    • Zosia on November 03, 2019

      Tender, cheesy, and delicious. The ingredients are basic but get an added kick from black pepper and smoky chipotle chile pepper which you can adjust to taste. The dough is wet and sticky but gets scooped and dropped on the baking sheet - no kneading required.

  • German chocolate cake

    • djkubica on November 04, 2010

      I froze the cake for 2 days and it was a bit dry

    • trudys_person on April 25, 2014

      This is a great cake! It turned out exactly like the picture, except mine was a little flatter because my cake pans were closer 8 1/2" rather than 8". The crumb was very delicate and moist, and there was just enough topping to cover the tops of the three layers. If I make it for an "occasion", I'll try their suggestion of milk chocolate ganache to frost the sides. Everyone loved it!

  • Banana cupcakes with vanilla pastry cream

    • Salt on June 23, 2011

      Excellent. Very moist cupcake. Will defintiely make again.

  • Chocolate chip cookies

    • Astrid5555 on December 09, 2012

      Have made these twice already and both times had issues with incorporating the eggs, because there was too much liquid. Maybe my eggs were too large, however the dough came together ok after adding the flour. The cookies were delicious, despite only adding half the amount of chocolate chips.

    • cookerT on November 21, 2011

      This was a really delicious version of the tollhouse. Just a couple of tweeks. It is really good to let the dough chill if you can

  • Millionaire's shortbread

    • Melanie on May 30, 2014

      I baked the shortbread base but annoyingly it didn't look all that great when I pulled it out of the oven - very crumbly. I spread caramel over the top and popped it into the fridge to chill. Then broke it up, mixed in nuts and melted chocolate and salt before squishing into pan to set. Tasted great although obviiously different to the intent of this recipe.

    • Zosia on November 03, 2019

      Very good bar cookie that’s like an upscale Twix candy bar. It's easy to make, especially if you cheat and use store-bought dulce de leche, but involves long chilling times so plan accordingly.

  • Banana espresso chocolate chip muffins

    • Melanie on February 08, 2016

      Made with frozen bananas. Simple and very tasty - these were a big hit at work. These are very moist / gooey muffins.

    • Zosia on October 29, 2018

      A great tasting moist muffin that's easy to put together. The espresso flavour isn't very strong though I think it enhances the chocolate flavour and keeps the muffin from being too sweet. They could use less chocolate but I'm probably the only one who feels this way.

    • bwhip on December 27, 2019

      Excellent muffins. Moist, tender and flavorful. Recipe said it makes 12, but mine made 16.

  • The whiteout cake

    • wcassity on July 26, 2015

      We had high hopes for this - I love vanilla - but it did not turn out. Cake was dense, frosting was terrible - thick and floury, strange.

    • trudys_person on December 24, 2018

      This was a lovely super-light white cake. I mixed in 1/4 cup of sprinkles for a birthday cake. I didn't try the frosting recipe, but rather used my favourite chocolate buttercream. The icing overwhelmed the cake flavour and texture, because the cake is so delicate. Next time I'll try the frosting in the recipe to see if it is a better match.

    • Zosia on November 03, 2019

      I decided to bake this recipe as confetti cupcakes, adding multi-coloured jimmies to the batter. A sidebar in the recipe suggests adding an extra egg yolk to give the cupcakes more structure so I did that. The finished cake had good vanilla flavour and a nice, fine crumb but was a little dry and crumbly. There was no baking time given for cupcakes so I may have over baked by a minute or 2. The recipe made 24 cupcakes that I baked for 22 minutes. The buttercream is a cooked frosting that I found to be a little too sweet – I would reduce the sugar by ~1/3 cup next time – but was smooth and silky and did work well with the cake. Though the cupcakes were a resounding success, I’m not sure I’ll make this white cake again but the frosting is definitely a keeper.

  • Oatmeal cherry nut cookies

    • cupcakemuffin on October 13, 2011

      Fantastic cookies - moist, lots of spices, and great bursts of tart flavor from the dried cherries. I also added some chopped dried apricots in place of the walnuts as I was serving to a crowd where I wasn't sure of nut allergies, and those were great. I used quick oats instead of rolled oats and it worked beautifully. Yum!

  • Easy homemade granola

    • trudys_person on January 09, 2019

      This granola is delicious, but it's not a breakfast food or healthy. There is a high ratio of sugar and oil, so it's nice and crunchy, but it's also extremely sweet and rich. Nice for a treat once in a while ...

    • soleilune on August 20, 2012

      Hands-down the best granola ever. This is my go-to recipe.

  • Lemon drop cake

    • trudys_person on July 17, 2016

      This cake was amazing! Nice balanced lemon flavours in the cake, curd and buttercream ... I used 1 1/2 recipes of the buttercream, in order to have lots to pipe decoratively. This might have been a little over the top. There is no picture in the book, but there is one here: http://bit.ly/29RdZ8V . I recommend piping a 1/4-1/2" wall of butter cream around the edges of the layers to be filled with curd. This keeps the curd from oozing out and making a big mess, and it keeps the layers more stable when stacked. I learned this the hard way from similar recipe a long time ago.

  • Peanut butter cookies with milk chocolate chunks

    • cookerT on November 21, 2011

      My new favorite peanut butter cookie. Chewy and not crumbly as some peanut butter cookies can be. And we love the addition of milk chocolate chips.

  • Root beer bundt cake

    • jkj on November 03, 2013

      Great frosting, good cake. Only use A & W root beer

  • Sweet and salty cake

    • Zosia on December 04, 2017

      Another family birthday meant another decadent celebration cake, this one comprising moist chocolate cake layers sandwiched with salted caramel and caramel ganache. Assembly was a little trying as the cake layers slid about quite a bit; frequent refrigeration helped stabilize things. I made 75% of the ganache and I still had some leftover. This was a fabulous cake that will be made again.

  • Milk chocolate malt ball cake

    • Zosia on November 03, 2019

      Wow, is this cake good! It’s a little bit of a twist on the standard yellow cake/chocolate icing combination with the addition of malted milk powder to the cake and a silky whipped ganache buttercream as frosting.

  • Maple walnut scones

    • Zosia on November 03, 2019

      The scones had good maple flavour, which was nicely balanced with cinnamon and toasted walnuts. As the authors warn, the texture was quite dense and hearty, not light and delicate. I didn’t love the finished product but they did taste very good and my family didn’t mind the texture.

  • Orange almond blueberry muffins

    • Zosia on July 04, 2019

      Lovely muffins. The almonds and oranges added extra flavour to what was an otherwise basic - but tasty - blueberry muffin. They also kept well and were quite moist next day.

  • Green tea smoothie

    • Zosia on November 03, 2019

      I'm not sure how potent my matcha is but the drink tasted a little grassy so I added extra milk and honeydew. By the time I was done with it, the recipe for 2 made 3 generous servings. Very refreshing on a hot summer day.

  • Honeycomb bars

    • bching on February 08, 2021

      Just so good. Probably due to the 10 ounces of cream!

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Reviews about this book

  • Fine Cooking

    From the day I saw this cookbook...I was infatuated. With photos...that make you want to reach into the page for a taste, the book has recipes for comfort-food faves but with an intriguing twist...

    Full review
  • David Lebovitz

    ...baking books come out and a lot are really good, but this one spoke to me. I mean, each and every dessert sounded like something I not only wanted to bake, but wanted to eat. As in right away.

    Full review

Reviews about Recipes in this Book

  • Lemon lime bars

    • Fine Cooking

      These up the ante with a graham-cracker-toasted coconut crust, and a mostly-lemon-but-a-hint-of-lime curd filling. It was the perfect ending to a Thursday night dinner of spicy Thai shrimp curry.

      Full review
  • Sweet and salty cake

    • Sassy Radish

      To say this cake was delicious, would be inaccurate. It was quite possibly the most heart-stoppingly amazing cake I’ve had in awhile.

      Full review
  • The baked brownie

    • Sassy Radish

      ...these brownies are serious business – deep, dark, bitter chocolate is a fantastic thing in and of itself. But if you add a little heat to it, I think the chocolate flavor becomes more complex...

      Full review
    • Smitten Kitchen

      I have cobbled together the spices from the older recipe with the current one so you can attempt an unofficial version of their very subtly spicy brownies. Not interested in spices? Just skip them...

      Full review
  • Raspberry crumb breakfast bar

    • Smitten Kitchen

      These aren’t, as the recipe notes warn, actually "crumb" bars, with the streuselly topping you might see on crumbles or coffee cakes. Instead, they’re more like a raspberry sandwich cookie...

      Full review
  • Millionaire's shortbread

    • Lisa Is Cooking

      I had a caramel disaster in that the sweetened condensed milk which cooked in a double-boiler (for more than twice the suggested time) never became caramelly or thick enough.

      Full review
    • Serious Eats

      If you like Twix bars, you'll love today's recipe, which is essentially a 9-by-13-inch tile of Twix, minus all the preservatives.

      Full review
    • I Made That!

      When I cut my little bars, all of the dulce de leche oozed out the sides. Totally not cute at all.... But you know what? They still tasted good. Really good and very Twix-esque.

      Full review
  • Butterscotch pudding tarts

    • I Made That!

      The oaty flavor of the crust went so well with the sweetness of the filling. It sounds weird, but the combination reminded me of wheaties cereal. In a good way. Love it.

      Full review
  • Sour cream coffee cake with chocolate cinnamon swirl

    • Amateur Gourmet

      I made a giant coffee cake. And the larger point is: it was so outrageously good, with a chocolate cinnamon swirl inside and pecans on top, that it was gone in a matter of days.

      Full review
    • Lottie and Doof

      The cake is moist and tender with swirls of cocoa and cinnamon and the crumb topping is exactly right - not too overwhelming but just gives that cake that extra crunch it needs.

      Full review
  • Sour lemon scones

    • Lisa Is Cooking

      ...I really barely noticed the ginger. I’m wondering if grating a little fresh ginger into the dough would be interesting next time. But mostly, I’m thinking about how deliciously lemony they were...

      Full review
  • Black Forest chocolate cookies

    • Lisa Is Cooking

      These are decadent, richly-chocolaty cookies with pops of sweetness from the white chocolate and dried cherries. And, they passed the sturdiness test for shipping.

      Full review
  • German chocolate cake

    • Lisa Is Cooking

      And, the milk chocolate buttercream was delicious on the cake and dressed it up a little even though it wasn’t piped into a pretty ruffle.

      Full review
  • ISBN 10 1584797215
  • ISBN 13 9781584797210
  • Published Oct 01 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Hip. Cool. Fashion-forward. These aren't adjectives you'd ordinarily think of applying to baked goods.

Think again. Not every baker wants to re-create Grandma's pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn't, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections...

Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.

Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.



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