A Baker's Odyssey

By Greg Patent

A Passion for Baking

By Marcy Goldman

Oxmoor House / 2007 / $29.95

Welcome to the world of Cheesy Garlic Twisty Bread, Sticky Ooey-Gooey Peanut Butter Cookies and Cheesecake Truffle Bombs. Author Marcy Goldman has a freewheeling Willy-Wonkaesque approach to baking that is both fun and tasty.

Caramel Swirl Hunks oozed gobs of dulce de leche and begged for a cold glass of milk. Bookstore Cafe Apricot Squares were a pretty, not-too-sweet treat and Blueberry Hill Oatmeal Cookies were laced with toasted coconut and studded with blueberries.

Goldman also has tons of tips for bakers, such as stacking two baking sheets to encourage even baking and using a box grater to shred cold butter if it hasn't been left out to soften. This sounded like a pretty nifty trick to me -- until I tried it. As I grated, the warmth from my hand started to melt the butter. In the end I had partially shredded butter, a slippery butter shard and a greasy grater to clean.

joannah.hill@baltsun.com

Caramel Swirl Hunks

Makes 16 to 24

2 cups unsalted butter, melted

3 cups firmly packed light-brown sugar

1/3 cup white sugar

4 large eggs

4 teaspoons pure vanilla extract

1 cup quick oats

4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips or chopped chocolate

1 (13.4-ounce) can dulce de leche (see note)

Preheat oven to 350 degrees. Generously spray a 13-by-9-inch pan with nonstick cooking spray and place it on a parchment paper-lined baking sheet.

In a mixer bowl, blend butter and both sugars. Add eggs, vanilla and oats and blend well. Fold in the flour, baking powder, baking soda and salt. Then fold in the chocolate chips.

Spread batter in prepared pan. Top with dollops of dulce de leche and then swirl or smear dulce de leche into batter.

Bake 38 minutes or until batter is set (not wobbly and jiggly). If brownies seem browned around the edges but jiggly in the center, reduce oven temperature to 325 degrees and continue baking 10 to 15 minutes longer or until set.

Refrigerate or freeze 1 hour. Cut into large hunks or blocks.

Note: Dulce de leche can be found in Latin markets and some supermarkets.

From "A Passion for Baking"

Per serving (based on 24): 436 calories, 5 grams protein, 20 grams fat, 12 grams saturated fat, 61 grams carbohydrate, 1 gram fiber, 80 milligrams cholesterol, 142 milligrams sodium