out loud


fun desserts with

big fl avors


Copyright © 2012 by Hedy Goldsmith
Photographs copyright © 2012 by Ben Fink

ISBN 978-0-307-95177-9
eISBN 978-0-7704-3341-3

All rights reserved.
Published in the United States by Clarkson
Potter/Publishers, an imprint of the Crown
Publishing Group, a division of Random
House, Inc., New York.

Printed in China

CLARKSON POTTER is a trademark and
POTTER with colophon is a registered
trademark of Random House, Inc.
Library of Congress Cataloging-inPublication Data
  Goldsmith, Hedy.
  Baking Out Loud / Hedy Goldsmith.
  p. cm.
  Includes index.
  1. Desserts.  2. Cooking. 
3. Confectionery. 
4. Cookbooks.  I. Title.
  TX773.G56 2012

Book and Jacket design by Stephanie
Jacket photographs by Ben Fink
10 9 8 7 6 5 4 3 2 1
First Edition

Introduction 6

childhood treats 11
brownies, bites + bars 55
cookies + biscotti 79
custards, creams + puddings
pies, tarts + cakes 123
everything frozen 145
morning sweets 177
things that rock my world 199
shout outs 219
Index 220




Makes 1 pound

Bark, noun: Tough protective covering of the woody stems of trees.
Popcorn + Peanut Bark, noun: Delicious dark chocolate covering protecting buttery,
salty, freshly popped popcorn and peanuts.
Bark, verb: Speak in an unfriendly tone when it’s all gone.

12 ounces bittersweet
chocolate, (preferably
Valrhona Caraïbe 66%),
3 cups freshly popped
popcorn (page 53)
½ cup salted peanuts
(preferably Virginia)
Pinch of kosher salt

1 Line a baking sheet with a nonstick liner.
2 Melt the chocolate in a large heatproof bowl set over
simmering water, stirring until the chocolate is melted
and smooth, about 4 minutes. Remove the bowl from
the heat and add the popcorn, peanuts, and salt. Fold
the mixture until the popcorn and peanuts are evenly
coated with the chocolate.

3 Scrape the mixture onto the prepared baking sheet and
spread into a thin layer.

4 Refrigerate for about 30 minutes, or until cold and firm.

peanut bark

popcorn +

Break into small clusters and store in an airtight
container in the refrigerator for up to 5 days.

childhood treats



M a k e s 1 2 b r o w n i e s The very first brownie I baked came from a packaged mix.

I was six years old and couldn’t wait to test out my Easy-Bake Oven. I carefully
followed the directions step-by-step. I read and reread each line over and over
again. I believed in the magic of that sixty-watt bulb that baked my brownie to fudgy
perfection. In some ways, I’m still that six-year-old who believes anything is possible.
This brownie is proof that magic happens, especially when you combine chocolate
and homemade marshmallows and graham crackers.

8 ounces bittersweet
chocolate (preferably
Valrhona Caraïbe 66%),
½ cup (1 stick) unsalted
butter, cut into 6 pieces
¾ cup sugar
½ cup all-purpose flour
¼ teaspoon baking
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
1 cup graham cracker
pieces (preferably
homemade; see page
8 large marshmallows
(preferably homemade;
see page 41)
½ cup semisweet or
bittersweet chocolate
chips (preferably


b a k i n g o u t lo u d

1 Position a rack in the center of the oven, and preheat
the oven to 350°F (300°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 (25 to 30
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

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.

brownies, bites + bars


south philly

lemon ice
On the summer days when my mom was working, my
older brother, Steven, would take me to Max Meyers playground (my childhood
favorite) in Philly. The problem was, though, that he being a teenage boy and I, well,
just a little girl, he definitely wasn’t interested in hanging out with me. So Steven
would buy me a lemon water ice, along with a soft, mustard-topped pretzel, and
then take off with his friends for hours.
Yum. I remember the tartness of the lemon ice and squeezing my cheeks and
lips together before I swallowed. Oh, and those little pieces of lemon rind! I don’t
remember being scared of being alone, but I will never forget that flavor. It ended
up that being left alone was a delicious thing.
M a k e s a b o u t 1 q ua r t

⅔ cup sugar
1 tablespoon agave nectar
Pinch of kosher salt
1 cup fresh lemon juice
3 tablespoons finely
grated lemon zest

1 In a medium saucepan, combine 2 cups water with the
sugar, agave, and salt. Cook, stirring, over medium
heat until just boiling and the sugar is dissolved, about
3 minutes. Stir in the lemon juice and zest.

2 Chill the mixture in the fridge, or for faster chilling, set
the bowl over a larger one filled with ice and a little
water. Either way, stir frequently. The chilled mixture
can be covered and refrigerated up to 2 days before

3 To churn, pour the chilled mixture into an ice cream
maker and process according to the manufacturer’s
instructions. Serve immediately, or for a firmer ice,
scrape into a chilled bowl, cover, and freeze until firm,
or for up to 3 days.


b a k i n g o u t lo u d

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