Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

You are here: Home / Archives for Sheri

Final Roundup: The Baked Brownie

by

Well, here it is. We started this group in November 2010, with Baked Elements, and we’ve baked our way through four books and 272 recipes.

It’s only fitting that our last recipe is The Baked Brownie, the one that Oprah declared one of her favorite things way back in 2009.

Also fitting that we had a rogue baker on our last post as well. A hallmark of the loosey-goosey quality of this group, rogue baking was always encouraged as long as it was a Baked recipe. Thank you Dafna – great choice, too!

We can’t wrap up the group without a huge thanks to Matt and Nato for their support, and to their publisher, who allowed us to post every single recipe!

These are some stunning brownies, made by equally stunning bakers. Leave comments here – did you have a favorite Baked recipe out of the 272? What were your favorite Baked Sunday Mornings moments, experiences?

You are invited to the Inlinkz link party!

Click here to enter


In the Oven: Brown Sugar Caramel Sauce

by

For our second to last recipe, we’re going to leave those ovens off and make up some caramel sauce. Great on ice cream, or maybe you’ll save some up to make a caramel-brownie sundae when we make the last recipe? Posting date is May 3!

Brown Sugar Caramel Sauce
Author: Matt Lewis & Renato Poliafito
Serves: 1 1⁄2 Cups
Ingredients
  • 3⁄4 cup firmly packed light brown sugar
  • 1⁄4 cup light corn syrup
  • 3⁄4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • Small pinch fleur de sel (optional)
Instructions
  1. In a medium saucepan with high sides, stir the brown sugar, 1⁄2 cup water, and the corn syrup together. Stir gently so you don’t splash any of the mixture onto the sides of the pan. Cook over medium-high heat, stirring until the sugar dissolves. Increase the heat to high and stop stirring. The mixture will begin to boil. Boil for 10 minutes. Remove from the heat and slowly add the cream, whisking gently. The caramel will bubble vigorously when the cream is added, and will then clump.
  2. Return the pan to low heat and warm the mixture to dissolve the caramel clumps. When the caramel is smooth, add the vanilla and salt, if using, and whisk again.
  3. If using the sauce immediately, remove from the heat and beat vigorously to cool it slightly. Let stand for a few minutes before pouring over ice cream or cake.
  4. Let any leftover caramel sauce come to room temperature, cover, and refrigerate. You can rewarm the sauce in a microwave oven or in a double boiler.
Notes
[i]How to store: The caramel will keep in a tightly sealed jar in the refrigerator for up to 5 days.[/i]

 

In the Oven: Almond Granita

by

We’re cooling off with some almond granita next. Posting date is March 8!

Almond Granita
Author: Matt Lewis & Renato Poliafito
Serves: 1 quart
Ingredients
  • 1 cup blanched almonds
  • 1⁄2 cup sugar
  • 1⁄2 teaspoon pure almond extract
  • 1⁄4 teaspoon cinnamon
  • 1 1⁄4 cups hot water
  • 3 cups cold water
Instructions
  1. Put the almonds, sugar, almond extract, and cinnamon in a food processor and pulse until very finely ground, about 5 minutes, stopping to scrape down the bowl every minute or so.
  2. Slowly pour 1⁄4 cup hot water in through the lid and process until the mixture is a fine paste.
  3. Add another cup hot water in the same way. The mixture will lighten in color slightly and become a concentrated almond “milk.”
  4. Transfer the mixture to a 9-by-13-inch glass baking pan. Add cold water and stir to combine. Cover with aluminum foil and put in the freezer for 1 hour.
  5. After 1 hour, uncover the pan and scrape the edges of the granita with a fork, stirring the ice pieces into the center, then cover again and return to the freezer until solid, scraping and stirring every 30 to 45 minutes. When the granita is frozen solid, scrape the surface with a fork and scoop it into serv- ing glasses. Serve immediately.
Notes
[i]How to store: [/i]The granita will keep in the freezer in an airtight container for up to 4 days.