A Night of Cooking out of The Back in the Day Bakery Cookbook

Book: The Back in the Day Bakery Cookbook
Reviewed by: Grace

Recently a cookbook came into my possession that I don’t believe has garnered the proper attention. The Back in the Day Bakery Cookbook came out in March but is definitely worth highlighting. With a forward by Paula Deen and nine chapters of delectable treats, this book is a gem for the baker who wants a little indulgence on the menu.

I decided to make both dinner and dessert from this book. There is a small section of savories and I was happy to find a recipe for Herb Tomato Chive Tarts that looked amazing.

The cornmeal crust was delicious. Seasoned with red pepper simmered butter it was the perfect base for a delicate savory tart. There is a reason these people’s bakery is so successful!

After baking those tasty crusts you lay down some grape tomatoes, layer grated pecorino romano cheese, and top with chopped chives.

Next you beat some heavy cream, eggs, and thyme, and pour the mixture into the prepared shells. Then sprinkle with nutmeg. The nutmeg really tied the tarts together, its surprising how subtle the flavor is but it really makes all the difference.

Then BAKE! Drizzle with balsamic and olive oil and they are done! This recipe was super easy, and truly delicious. I would definitely make the crusts again and experiment with different savory combinations.

I wish I could say dessert went as smoothly. I have always wanted to make homemade marshmallows and was excited to see a recipe for them in this book. This recipe could be very easy, it could be very successful- the key is a stand mixer. Which I do not have. But I do have an iron will and an amazing best friend.

You begin by boiling a mixture of sugar, corn syrup, and water. This kills any notion that perhaps marshmallows aren’t really THAT bad for you.

Dissolve the gelatin into water, then combine with the sugar mixture. (That is my friend Aaron, without whom marshmallow would have never been achieved).

Put this concoction into a mixer until peaks form, 10 to 12 minutes. OR, if you don’t have a mixer just keep beating it- an hour and a half or so should do. (Thank you Aaron) Let stand 6 hours. In that time some magic happens and the goop congeals. Approximately three movies later they’re set.

Cut and toss in powdered sugar!
And there you go, you have marshmallows! I have to admit, these are delicious- a lot of work but delicious. If you have a mixer go crazy- make chocolate, almond, or even lemon marshmallows, try marbling them, float them in cocoa, or make some krispie treats- the possibilities are endless. I can see every holiday craft being centered around these, who knows they could really be your thing. Try it.

The Back in the Day Bakery Cookbook is great. The recipes were clear and easy to follow, the food was delicious, and regardless of some snags on our part still really fun to make!