Baking: From My Home to Yours by Dorie Greenspan

Notes about this book

Notes about Recipes in this book

• Honey-nut brownies

  • Jane on September 19, 2009

    These were good though not great - not enough chocolate according to my 14-year old daughter. I did add the chocolate ganache icing but it wasnt enough to lift them into the super brownie category (which results in repeated baking).

• Corniest corn muffins

  • heleneo on March 30, 2010

    Rustic, lots of corn. I liked. Kids and husband didn't

• Almond cream

  • ComeUndone on July 18, 2010

    Not a big fan. It puffs up a lot but the inside remained wet. Good flavour though I'll look for a different recipe next time.

• Chocolate malted whopper drops

  • Jane on September 13, 2010

    Great cookies if you love Maltesers (or Whoppers in the USA). Produce a cakey cookie with delicious malty taste, chocolate chips and some crunch from chopped Maltesers/Whoppers.

• Chunky peanut butter and oatmeal chocolate chipsters

  • Jane on September 23, 2010

    As Dorie says "These are three really great cookies rolled into one". So if you cannot decide between oatmeal & raisin, peanut butter or chocolate chip, make these.

  • vickster on September 03, 2012

    May be my new favorite cookies.How can you go wrong with peanut butter, oatmeal and chocolate chips all together in one cookie!

• Applesauce spice bars

  • MMarlean on October 03, 2010

    Perfect fall cookie! The best apple bar cookie I've ever had.

  • Evie on February 01, 2012

    pg. 117

• Caramel pumpkin pie

  • ComeUndone on October 22, 2010

    Good depth of flavour and an unexpected twist. http://www.flickr.com/photos/wscwong/5068056295/in/set-72157624995180429/

• Chewy, chunky blondies

  • cpauldin on February 25, 2011

    Don't overbake!

• Lots-of-ways banana cake

  • cpauldin on February 25, 2011

    This is fool-proof with any of the variations!

• Peanut butter torte

  • cpauldin on February 25, 2011

    This is an impressive dessert! The technique is quite easy even though there are a few steps. You will wow everyone if you serve this! Don't skip the step of refrigerating the mousse overnight.

• The most extraordinary French lemon cream tart

  • cpauldin on February 25, 2011

    Extraordinary is right! Follow the directions exactly and you will have a fabulous dessert.

  • sarahcooks on April 25, 2011

    Don't substitute salted butter - it ends up way too salty. This tart had way too much butter in it for my taste. The filling tasted like and had the mouth feel of lemon flavored butter. I love butter, but I don't eat it by the stick, so I won't be making this again.

  • Evie on February 01, 2012

    pg. 331

• Lemon poppy seed muffins

  • PatriciaScarpin on April 07, 2011

    This is a great recipe to play around with - I've used this batter and marbled it with jam, the muffins were really good!

  • spharo00 on April 22, 2012

    These were very tasty. I used Greek yogurt in place of the sour cream and so they were quite tangy, but in a great way. I also sprinkled sugar over the tops of the muffins before baking instead of using the glaze. I'll freeze the rest for breakfasts this week.

• Marbled pound cake

  • PatriciaScarpin on April 14, 2011

    This cake is delicious, tender, and the marbled effect looks beautiful.

• My best chocolate chip cookies

  • moreace01 on May 09, 2011

    This is my go-to chocolate chip cookie recipe.

  • horsnhound on July 30, 2011

    gotta agree with this- this is my best cc cookie recipe. Always raves.

  • fiona on September 01, 2011

    This has become the family favorite - and when I don't make them one of the teenage boys do. Though they love the dough so much we don't get so many cooked. If the dough is put in the fridge before cooked it doesn't spread so much - but either way they are delicious. Don't overcook or you end up with a much crispier cookie - we prefer them a bit soft and chewy.

  • twoyolks on August 19, 2012

    These were decidely okay chocolate chip cookies. They end up very thin.

• French pear tart

  • moreace01 on May 09, 2011

    This did not work out well for me. I was unable to get the almond cream to be smooth and satiny.

• Fresh ginger and chocolate gingerbread

  • moreace01 on May 09, 2011

    The taste of this gingerbread was good - but it was really a heck of a lot of work for the outcome.

  • Evie on February 01, 2012

    pg. 212

• Chocolate-chocolate cupcakes

  • krobbins426 on May 30, 2011

    Made with buttercream icing instead of chocolate glaze. Cupcake is very chocolatey, with darker notes, so paired well with the sweet icing. Made for 3rd birthday despite quip in recipe. She loved it.

• Strawberry-rhubarb double crisp

  • Lindacakes on June 11, 2011

    Too sweet. The rhubarb gave off too much liquid, which drowned the topping. Did not care for cinnamon with rhubarb.

  • sarahcooks on June 22, 2011

    I halved the sugar in the filling and it was still really sweet, so I can't imagine how sweet it'd be using the full amount. I didn't like the ginger-strawberry combination either.

• Buttery jam cookies

  • sarahcooks on June 20, 2011

    Very quick and easy recipe, fun to make with my four year old daughter. I used homemade blueberry jam and almond extract instead of vanilla, and left out the ginger. Really nice combination. I thought I was making them small, but it made half what Dorie said it did, so I guess next time I have to make them even smaller.

• Swedish visiting cake

  • PatriciaScarpin on June 22, 2011

    Moist, delicious, marzipany texture and easy to put together. My MIL loved it! http://technicolorkitcheninenglish.blogspot.com/2011/05/swedish-visiting-cake-music-lyrics.html

  • louie734 on February 17, 2013

    A very good simple cake.

• Perfection pound cake

  • krobbins426 on July 05, 2011

    I did not use an insulated cookie sheet and forgot to double up on the cookie sheets and used the convection bake setting. As a result, the cake overbaked on the outside and dried out a bit. Will try again fixing those problems.

• Chocolate Armagnac cake - the cake that got me fired

  • fiona on July 15, 2011

    This is a very impressive cake - incredibly rich. Serve to a chocolate lover and they'll love you for it.

• Sugar-topped molasses spice cookies

  • Evie on February 01, 2012

    Page 77

  • schambers on December 09, 2012

    Makes a large, flat crisp cookie with a little aftertaste of heat.

• Honey wheat cookies

  • Evie on February 01, 2012

    pg. 81

• Apple nut muffin cake

  • Evie on February 01, 2012

    pg. 37

• Espresso chocolate shortbread cookies

  • Evie on February 01, 2012

    pg. 125

  • louie734 on February 17, 2013

    These are very good and intensely coffee flavored. My husband's very favorite. Once I subbed bashed-to-crumbs homemade toffee for the mini choc chips and the flavor was delicious, but any larger toffee pieces went melty and they didn't keep their shape as well. These cookies are rich but they last forever (like a month!) in an airtight container.

• Brown sugar-pecan shortbread cookies

  • Evie on February 01, 2012

    pg. 127

• Not-just-for-Thanksgiving cranberry shortbread cake

  • Evie on February 01, 2012

    pg. 208

• Gooey chocolate cakes

  • Evie on February 01, 2012

    pg. 261

• Tiramisu cake

  • Evie on February 01, 2012

    pg. 266

• Depths-of-fall butternut squash pie

  • Evie on February 01, 2012

    pg. 329

• Lemon cream

  • Melanie on February 12, 2012

    Everybody should make this! The lemon cream was so delicious, I predict that I will rarely stray from using this recipe when making tart filling in the future. I made mini tarts using Pierre Herme’s sweet tart dough recipe and filled them with the lemon cream the following day. There is a process with this recipe but it works like a dream so it is well worth following. You need a strainer, thermometer and blender / food processor but you could probably still get a decent result without all this equipment as the intent of the instructions is quite clear.

• Caramel pots de crème

  • sarahcooks on March 03, 2012

    I've only ever had chocolate pots de creme before, and I thought that would be hard to top, but I think I may like this even more. I can't express how amazing these are. I love desserts, but this is a whole 'nother level of bliss.

• French yogurt cake with marmalade glaze

  • sarahcooks on March 08, 2012

    I added blueberries to the batter and made 12 regular sized muffins (I think they baked around 25-30 minutes but I can't quite remember). They are so delicious, and I'm not even a big fan of lemon in cake. I think they work really well as muffins because the edges of the tops are so crispy - it's like you get more of the best part. I will definitely make these again.

• Coffee-break muffins

  • spharo00 on March 12, 2012

    These are my very favorite muffins. I keep a batch of these in the freezer at all times!

• Quick classic berry tart

  • sarahcooks on April 03, 2012

    This was just amazing! The pastry cream and the crust came together beautifully, and it was so easy to assemble. I used homemade strawberry freezer jam for the glaze, and though it may not have looked quite as nice, it was delicious. I cut large pieces, and people still had seconds.

• Sweet tart dough

  • jzanger on April 15, 2012

    This is a great short crust. It tastes like a shortbread cookie and is very easy to work with. I made an 8" tart and filled it with pastry cream, roasted rhubarb (from a recipe in Nigella's 'Domestic Goddess'), and poached strawberries. I then boiled the strawberry liquid with some slices of ginger until it was thick and finished the tart with that.

• Chocolate pudding

  • sarahcooks on April 27, 2012

    I'm torn about how to rate this. I love the texture of it, and no skin formed on top even though I covered it only loosely with plastic wrap. I love that it combines pudding and custard techniques (cornstarch *and* egg yolks). But the use of the food processor makes the process into too much of a production, too much clean up. Yes, it's fool proof - there's no way you're going to get little bits of cooked egg in this. But all the transferring things back and forth is time consuming and messy. Definitely use very dark chocolate - I used milk chocolate (leftover easter bunny) and it was way too sweet. The kids liked it though.

• Coconut lemon tea cake

  • thetoastedsprinkle on May 15, 2012

    I adore this recipe. The cake is light but full of flavor. I leave out the coconut flakes because I don't like them and this is still a delicious cake, the coconut milk gives it a nice hint of coconut without overpowering the lemon. I topped mine with a dollop of lemon buttercream but I think in the future fresh whipped cream would be even better, with some fresh fruit.

• Brown sugar apple cheesecake

  • Astrid5555 on September 04, 2012

    This is a delicious cheesecake though quite substantial (as mentioned in Dorie's comment). I would have preferred more apple flavor. Next time I will cut the apples into smaller pieces in order to get them more evenly distributed in the batter or even use apple butter as in the proposed variation.

• Earl Grey madeleines

  • chawkins on October 12, 2012

    What a waste of my earl grey tea. I even steeped the leaves in the butter longer than specified and I still could not detect the bergamot. I could taste the honey though. Next time, I'll just stay with the regular madeleines.

• Thanksgiving twofer pie

  • jzanger on November 19, 2012

    This pie was almost perfect. I will be making it again, but I will be making it with a thicker pecan pie layer...maybe as much as double the goo and 3 or 4 more ounces of pecans. So glad I finally made this!

• Tarte tatin

  • jzanger on November 19, 2012

    This recipe (and really any tarte tatin recipe) is so simple that it comes down to your technique. I failed to use the best pan, choosing cast iron over a clad pan, which meant uneven heating and therefore a few shall we say "dark golden" spots. Moral of the story is that if your burner creates hot spots in the traditional cast iron pan, use something else. Luckily I was able to catch the caramel before it lent a charred flavor to the whole tarte, but next time I'll use my 10" stainless steel clad pan and/or keep the pan on an even lower flame. What a stunning and delicious dish, though!

• Cardamom and coffee marble loaf

  • spharo00 on December 24, 2012

    This cake didn't have much coffee flavor, but it was very fragrant with cardamom which I enjoyed. Unfortunately, the cake was very dry and that is probably one reason I won't be making this one again.

• Basic biscuits

  • krobbins426 on January 30, 2013

    As someone who grew up making biscuits out of a can, this had a helpful tutorial on how to make them properly. I like to freeze part of the batch per the sidebar.

• Buttermilk biscuits

  • jzanger on February 12, 2013

    Perfect flavor and simple technique. Next time I'd like a bit more rise...maybe a pinch more baking powder?

• World peace cookies

  • louie734 on February 17, 2013

    So yummy and chocolatey. Sprinkle each with a couple of Maldon salt crystals.

• Lenox almond biscotti

  • louie734 on February 17, 2013

    Classic biscotti.

• Cinnamon squares

  • louie734 on February 17, 2013

    We love these and make them often, leaving off the icing. That way you can eat them for breakfast, with coffee, and convince yourself it's breakfast food. They're really quick to put together after dinner, no planning necessary.

• Black-and-white banana loaf

  • louie734 on February 17, 2013

    It's been a while since I've made this but I remember we really liked it, and it was a good keeper.

• Hidden berry cream cheese torte

  • louie734 on February 17, 2013

    This was a beautiful Easter dessert one year, not as tricky to make as the appearance seems.

• Devil's food white-out cake

  • louie734 on February 17, 2013

    A real showstopper. I loved the icing the most - marshmallowy clouds.

• Marshmallows

  • louie734 on February 17, 2013

    Love making marshmallows, and Dorie's instructions leave no questions about method.

Reviews about this book

Reviews about Recipes in this Book

• Linzer sablés

  • Lottie and Doof

    The dough is a real pleasure to work with and the final cookie is nutty, spicy, buttery - pretty much everything that you could ask for in a cookie... raspberry jam really pushes it over the top.

    Full review

• Chocolate oatmeal almost-candy bars

  • Lisa Is Cooking

    These cookie bars are serious business. They’re crunchy, chewy, chocolaty, nutty, and delicious. Cutting these into small pieces is a good idea...but I think they’re actually better than a candy bar.

    Full review

• Peanut butter torte

  • Annie's Eats

    This consists of an Oreo crust filled with a light, rich peanut butter mousse, topped with chocolate ganache and chopped roasted peanuts – it’s every bit as delicious as it sounds!

    Full review

• Perfect party cake

  • Not So Humble Pie

    this cake wasn't too fussy - well relatively, we are talking about a layer cake here...Layers of raspberry preserves and lemon buttercream decorated simply with a little coconut.

    Full review

• Salt and pepper cocoa shortbreads

  • Tea and Scones

    While they make good chocolate cookies I really couldn’t taste the pepper much (and I put in what was called for).

    Full review

• Apple nut muffin cake

  • Tea and Scones

    If this cake was any fuller of apples and nuts there would not be any room in the pan for it all. And it is so moist!! This is definitely one to keep handy. It is, as Dorie put it, rough and rustic.

    Full review

• Basic biscuits

  • Tea and Scones

    ...and it never fails me. And Dorie is NOT a southern girl. Stylish! Sophisticated! Well-Traveled! Great cook/baker! BUT NOT SOUTHERN!!!!! She should NOT be able to make biscuits THIS good!!!

    Full review

• Chocolate-chocolate chunk muffins

  • Tea and Scones

    Dorie knows what she is doing when she listed these delightful treats under the Breakfast Section. What a great way to start the day – Chocolate!!! And with a glass of milk– perfect!!

    Full review

• Cream scones

  • Tea and Scones

    There is nothing better first thing in the morning than a cuppa tea and a fresh baked scone. IMO!! And if the scone is Dorie’s it’s extra better.

    Full review

  • Food in Jars

    ...there are certain occasions in life that deserve indulgent baked goods, unadulterated by whole grain flours and blessed with the amount of butter that god (or Dorie Greenspan) intended.

    Full review

• Perfection pound cake

  • Tea and Scones

    The cake is sweet but not too sweet so it is a perfect foil for a sweet fruit coulis or a simple syrup or ice cream. Even adding a flavor like almond or citrus...And, it is so easy to put together.

    Full review

• Creamy dark chocolate sorbet

  • Tea and Scones

    The flavor of this sorbet is very intense. The chocolate is deep, dark, and creamy....This one will be hard to keep in the freezer very long!

    Full review

• Cocoa almond meringues

  • Tea and Scones

    These were crunchy on the outside – hold one hand under your chin as you bite down crunchy – and chewy, chocolately on the inside. A perfect combo.

    Full review

• Carrot spice muffins

  • Tea and Scones

    I could really taste the ginger, but couldn’t really taste the cinnamon. But they were still GO-OD!!

    Full review

• Golden brioche loaves

  • Tea and Scones

    This bread is so rich (three sticks of butter!!) it doesn’t need any accompaniment of butter or jam. Warm from the oven or toasted, it is as good as it comes.

    Full review

• Tropical crumble

  • Tea and Scones

    The streusel is put on before the crumble is baked so it melts into the mangos and bananas for a rich tasty treat.

    Full review

• Cornmeal and fruit loaf

  • Tea and Scones

    ...if you like cornbread and you like apples then this loaf is just right for you. It contains both fresh and dried apples spiced up with cinnamon (optional. NO!!) and nutmeg.

    Full review

• Chocolate spice quickies

  • Tea and Scones

    I was curious to see how the cloves would affect the chocolate flavor. I was soooo disappointed. I could not taste the cloves at all and I had even added a tad extra.

    Full review

• Classic brownies

  • Tea and Scones

    ...chocolatey, delicious fudgey treats. They may be small in stature but they are big in taste. Chocked full of chocolate - bittersweet and unsweetened - and walnuts they are sweet and crunchy.

    Full review

• Dimply plum cake

  • Food in Jars

    ...taste wise, it doesn’t need a thing. The fruit makes it feel virtuous but underneath those pear halves, it’s still all cake (moist, slightly nutmeg-y cake).

    Full review

  • Smitten Kitchen

    This is a wonderful coffee cake–sturdy, comes together quickly, and absolutely perfect for this time of year. It would also work with several other kinds of fruit...

    Full review

• Tender shortcakes

  • Orangette

    Molly thinks this is the best shortcake she has ever had.

    Full review

• ISBN 10 0618443363
• ISBN 13 9780618443369
• Published Nov 01 2006
• Format Hardcover
• Language English
• Countries United States
• Publisher Houghton Mifflin Harcourt (HMH)

Publishers Text

Other cookbooks by this author

• Around My French Table: More Than 300 Recipes from My Home to Yours
• Baking with Dorie app
• Baking with Julia: Savor the Joys of Baking with America's Best Bakers
• The Cafe Boulud Cookbook: French-American Recipes for the Home Cook
• Chocolate Desserts by Pierre Hermé
• Desserts by Pierre Hermé
• A Fine Kettle of Fish
• In the Kitchen and on the Road with Dorie
• Pancakes: From Morning to Midnight
• Paris Sweets: Great Desserts from the City's Best Pastry Shops
• Paris Sweets: Great Desserts from the City's Best Pastry Shops
• Sweet Times: Simple Desserts for Every Occasion
• Waffles from Morning to Midnight
• Waffles from Morning to Midnight
• Waffles from Morning to Midnight