All Posts By Hedy Goldsmith

Hedy Goldsmith, a 2012 and 2013 James Beard Award finalist for Outstanding Pastry Chef, is the executive pastry chef for the Genuine Hospitality Group of restaurants including Michael’s Genuine Food & Drink in Miami and Grand Cayman, The Cypress Room and Harry’s Pizzeria in Miami. Now in her third season of Cooking Channel’s Unique Sweets, Hedy has appeared on Food Network’s The Best Thing I Ever Ate and lauded in The New York Times, People, Wine Spectator, Bon Appétit, The Huffington Post and Food & Wine magazine. Hedy’s first cookbook, Baking Out Loud: Fun Desserts with Big Flavors (Clarkson Potter / Publishers), is now available.

Homemade Pop-Tarts

by in Holidays, December 19th, 2013

How to Make Homemade Pop TartsBrown Sugar Cinnamon Pop-Tarts, my first taste of baked perfection.

I still remember those Saturday mornings and the faint scent of cinnamon drifting into my bedroom, waking me out of a deep sleep – the delicious smell of pastry being caramelized and the exotic scent of spice.

My mom, a die-hard coffee cake eater, would, on occasion, crave the breakfast treat of my generation. Sneaking into the kitchen before the sun came up, my mom would drop a Pop-Tart into the toaster and – voila! – fresh-”baked” perfection.

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10+ Mix-Ins You Haven’t Thought to Put in Cookies

by in Holidays, December 3rd, 2013

10+ Mix-Ins You Haven't Thought to Put in CookiesChocolate chips, toffee pieces, raisins, walnuts — all very traditional cookie add-ins. I grew up slicing and baking cookies from logs of premade dough bought from the refrigerated case in my grocery store. You know, the “Dough-boy” brand.

Thinking outside the cookie log will set you apart from other cookie bakers. Have you ever thought about adding chai tea, potato chips, pretzel chunks, licorice or even bacon bits? Keep your mind open and read on.

In my Chocolate Chip Gingersnap Chai Cookie recipe, I use ground chai tea leaves along with Indian spices such as cloves, cardamom, mace and freshly grated ginger. Think of a classic gingersnap with a modern spin (or your favorite coffeehouse beverage).

Get more mix-in ideas

Salted vs. Unsalted Butter and Self-Rising Flours — Your Baking Questions Answered (Part 1)

by in How-to, January 15th, 2013

Baking 101Home bakers often ask, “Why can’t I use salted butter in a recipe that calls for unsalted butter, especially when salt is listed as a separate ingredient?” Right? I totally get the question. Why wouldn’t you just use salted butter and call it a day?

First, let me say that I never use salted butter. Not to bake with, on my toast in the morning or for any recipe that calls for butter.

Call me a control freak; however, the reason is that the salt added to salted butter varies depending on the brand you buy. All salted butters are not created equal. So why take your chances when baking? Just buy unsalted butter and start with a clean slate.

This leads me to the next most-asked question:

“Why can’t I use self-rising flour for all baking?” I totally comprehend this question too. It sure would eliminate buying a variety of flours, right?

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Baking Ahead to 2013

by in How-to, January 1st, 2013

Red Velvet TwinkiesThis has been a magical year for me. I wrote my first cookbook, Baking Out Loud, received a James Beard award nomination for Outstanding Pastry Chef, created seasonal recipes for the Cooking Channel, was featured on Season 3 of Unique Sweets, appeared on the TODAY show and most importantly, experienced having the love and support of so many people I’ve met along the way.

Some of my favorite FN Dish blog posts of 2012 included Baking in Jars and Food Tastes Better on a Stick. Both of these articles were inspired by my real-life job as Executive Pastry Chef for Michael’s Genuine Food & Drink in Miami. The restaurant is always busy, so necessity has been the mother of invention; and putting pies in jars allowed me to be creative and eliminate storage issues, while dessert on sticks helps keep people on the go.

With all of that said, here are some things I’m most excited about for 2013:

• Baking with olive oil
• Pickling fruits
• Smoking honeys, nuts and flours
• Continuing to develop portable baked goods

Learn how to make a cake-in-a-box

Baking for a Claus: A Tribute to Childhood

by in Holidays, December 23rd, 2012

Christmas CookiesFall has finally given way to winter. Driveways are being shoveled, snow tires are mounted onto cars and steaming mugs of hot chocolate warm our souls. I, however, sit on a snowy-white beach contemplating what to bake for Santa’s annual visit, a tradition my mom started when I was very young.

Fast-forward to today: As one who works with flour, sugar and eggs, I bring joy year-round (to the many sweet tooths out there), but never a more important time than at holidays. This time of year, I bake for a “claus.”

I like to deliver tasty treats to my local police and fire stations as my way of saying thank you for saving lives. All of this leads me to sharing some of my fun holiday traditions. Some are past favorites, some are newer ideas soon to become classics.

Cookies left on a plate for Santa maybe very traditional, but who says it has to be boring? Invite the neighbors, family and friends over for a decorating party.

Find out how I set up my decorating party

Stocking Your Pantry for the Holidays

by in Holidays, November 28th, 2012

Stocking Your Pantry for the HolidaysYou have all the spices, dried fruits and nuts you’ll need for the perfect holiday bakeathon. But are your coveted jars of ground cinnamon, allspice, cloves and nutmeg from years gone by? Are the lids perhaps partially unscrewed or maybe even missing in action? That box of raisins you opened for your neighbor’s “welcome to the neighborhood” oatmeal raisin cookies may need to go, and the walnuts you are squirreling away have perhaps seen better days.

Yes, everything has a shelf life. If you bake with ingredients past their prime, they may not send you to the hospital, but they may taste like hospital food.

If you cannot remember when you purchased that box of baking soda, chances are it needs to go in the garbage along with that old fruitcake in the freezer that your Aunt Franny baked pre-Food Network days.

If you’re still not convinced that you need to purge your spices, do the smell test: If it has zero scent, ditch it. Spices, especially cinnamon, have oils that lose their character when exposed to heat, light and age.

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Go Nuts With Bark

by in Holidays, Recipes, November 15th, 2012

Hedy Goldsmith's BarkBark (noun): Tough protective covering of the woody stems of trees

Popcorn + Peanut Bark (noun): Delicious dark chocolate covering that protects buttery, salty, freshly popped popcorn and peanuts

Bark (verb): to speak in an unfriendly tone when it’s all gone

Now that Halloween is over and the holidays are right around the corner, are you starting to panic? Is your heart racing and blood pressure sky-rocketing? This disorder may have everything to do with the fact that you haven’t a clue which direction to go as far as holiday gifts are concerned. Relax and take a deep breath — I am going to make your gift-giving very easy this year.

Gifts of food, especially sweet ones, speak volumes to your friends and family. Everyone on your list will feel special.

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Food Tastes Better on a Stick

by in How-to, October 25th, 2012

chocolate peanut butter popsI love eating food on a stick. Just the thought of overly salted, grease-saturated and often way-beyond-sweet treats attached to a stick for portable feasting makes me do the happy dance.

Rewind to summer car trips when I was a kid: My parents would load us into a tight compact car (some summers without air conditioning) and drive hundreds of miles seeking state fairs, the mecca of foods on a stick. Growing up in a city as I did, we rarely had an opportunity to indulge in “fair food.” So we would drive and drive with my mom as co-pilot in search of all things yummy. Armed with pockets full of dollar bills, we would hit the fairgrounds running, following the scent of fried anything.

Today, I love making “icles”: fudgesicles, creamsicles and Popsicles (like my Frozen Peanut Butter Pie Pops above). These are the most popular in terms of portable food in my sweet world, but have you ever tried to insert a stick into a piece of pie, then dip it into rich chocolate and roll it into nuts or coconut? Well, here you go:

Living in South Florida, we are all about Key lime pie, which is my favorite. First, make my fast and easy Key lime pie recipe featured here: Key Lime Pie Ice Cream Sandwiches.

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I’m Just a Kid: Turning Childhood Favorite Treats Into the Ultimate Desserts

by in Recipes, September 27th, 2012

popcorn and peanut barkI’m just a kid at heart. Some of my fondest memories of being a chubby kid were all based on eating junk food. Prepackaged little cakes, movie theater popcorn and candy were my best friends. Cracker Jacks — with its secret little toy — made me very happy. Actually, popcorn anything makes me giggle with delight. I have been known to forgo a meal in order to justify eating a large bucket of salty buttery corn.

Fast-forward to today. Always thinking about my past, I re-create versions of all my favorite childhood treats.

In my new book, Baking Out Loud: Fun Desserts with Big Flavors, on bookshelves in just five days, I toss buttery, salty popcorn with rich melted chocolate and peanuts for a quick, rich and amazing treat (recipe below).

Halloween was (and still is) my favorite holiday. I remember competing with my big brother Steven to see how much candy we could gather. As kids, we would dump overfilled candy-laden plastic pumpkins on to a bed sheet covering the carpet in our living room. At the end of the night, we’d count up all the pieces of candy and, based on sheer volume, declare a winner. Hands down, my favorite was Reese’s Peanut Butter Cups. Mom would let us keep a few and take the extra to work — or so she said.

Get Hedy’s recipes

Baking in Jars

by in Recipes, September 13th, 2012

peanut butter jar pieBeing a pastry chef and working in a tight, efficient kitchen of a very busy restaurant means I must possess Ina Garten-esque organizational skills, nurture a sophisticated palate that runs the gamut between savory and sweet and, most importantly, be a neat freak. Not your run-of-the-mill-dust-around-the-mixer type, but an obsessed clean-as-you-go neat freak. Once my kitchen is clean, I’m prepared for culinary combat with my savory buddies (chefs) in my quest for absolute freshness and artistic composition.

For years, I’ve battled with storage issues of the culinary kind. Often sharing space in the walk-in cooler with steaming trays of shrimp, my savory counterparts show no mercy when I rant about how the meringue on my pies will taste of garlic and the chocolate whipped cream will have a smoky flavor due to cooling hunks of smoked pork products.

Necessity is the mother of invention. Then an aha moment occurred. Why not serve my yummy pies in jars? Number one, they would be way too cute and number two, they’d be covered and protected from all the delicious yet unwelcome flavors and aromas floating around. I’m not talking pies squished into a jar, but actually constructed in jars.

Find out how Hedy makes them