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The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own

Book Description
James Beard Award—winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio’s Craft, Craftbar, and ’wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations.

Using the bounty of the seasons as inspiration and Karen’s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen’s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen’s suggestions for "combining your craft"–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how easy it is to take desserts to the next level.
Karen’s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen’s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.


From The Craft of Baking: Back-to-School Raspberry Granola Bars

These nutty fruit cookies are perfect for a lunch sack, last-minute bake sale, or early autumn picnic. They are quick to put together with pantry staples and everyone seems to love them.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
1 cup pecans, roughly chopped
1 1/2 cups unbleached all-purpose flour
1 1/4 cups old-fashioned rolled oats
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup raspberry preserves
(Makes 16 bars)
Directions
Preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment.
In a small saucepan, melt the butter. Remove from the heat and let cool to room temperature.
Spread the pecans on a baking sheet. Bake until lightly golden and fragrant, about 5 minutes. Cool the sheet completely on a wire rack.
In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and using a wooden spoon, mix together until well combined.
Transfer about two thirds of the dough to the prepared baking pan. Press the dough evenly into the pan, forming a firmly packed layer.
Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves.
Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a wire rack and let it cool completely. Then cut into 2-inch squares.
The bars can be kept in an airtight container at room temperature for up to 1 week.

9 cups old fashion oats
2 cups coconut
2 cups slivered almonds
1/4 cup wheat germ
1 1/4 cup vegetable oil
3/4 cup honey
1/2 cup dates
1/2 cup golden raisins
1/2 cup pineapple, chopped
1/2 cup apricots, chopped
1/2 cup cherries

preheat oven to 350 degrees. Mix together the oats, coconut, almonds, and wheat germ. Mix the oil & honey and toss it with the oat mixture. Spread on a greased cookie sheet. Bake, tossing every 5 min, for about 20 mins..or until golden. When it has cooled add the dried fruits. Cover + Store.... ENJOY!!

tell me how you like it!

Tried out a recipe in one of my favourite baking books to use up some left over oatmeal and granola cereal. I probably should have made them a little more dense when I placed the dough on the pan since they did spread quite a bit. The recipe originally made 14 but I somehow made 32.

They were delicious nevertheless. Sweet and salty.

All natural ingredients and wholesome goodness - the ultimate cookie! These delicious morsels are a true delight. They taste just like grandma used to make and are produced in the gluten-free facility of eco-conscious Montana Monster Munchies. Montana Monster Munchies started over 20 years ago in the kitchen of the company’s founder in Livingston, Montana. The key ingredient in the company’s recipe for success can be attributed to its focus on the cookie’s simple all natural goodness. Today, Montana Monster Munchies continues to bake mouth watering cookies in an FDA licensed and inspected, wheat free facility. These nutritious treats are a perfect on-the-go snack for hikers, park-goers, athletes, kids - and moms! Enjoy our Original Cookies that are made with whole grain rolled oats, peanut butter and Guittard semi-sweet chocolate chips.