Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

Notes about this book

Notes about Recipes in this book

• Double-chocolate cookies

  • Jane on December 05, 2010

    Like a cross between a brownie and a cookie, these are chocolate heaven. The cookie dough has a mousse-like texture due to long whisking of the eggs and sugar which results in a light, cake-like texture. The batter is best left overnight in the fridge before baking.

• Intense chocolate brownies

  • HeatherT on January 16, 2011

    Came out just ok. Will try again with less baking time for a second opinion.

• Raspberry-rhubarb muffins

  • PatriciaScarpin on April 01, 2011

    Great batter to play around with - I've adjusted the rhubarb amount and used white chocolate chips instead of raspberries. Delicious!

• Chocolate chunk cookies

  • britt on August 11, 2011

    This recipe also calls for light brown sugar, regular sugar, vanilla, 2 eggs, and baking soda.

  • cpauldin on May 22, 2012

    Letting this dough sit overnight is crucial to the flavor.

• Oatmeal raisin cookies

  • smtucker on December 11, 2011

    This is the new BEST Oatmeal Raisin Cookie recipe of the smtucker household. Made a batch for a birthday dinner instead of cake. The amount of dough was far too much, so it stayed in a tupperware container and every other day someone made a tray of cookies. The cookies might be even better the second day after baking. I made them the full 1/4 cup size which is equal to 54 grams. Family members who wanted less just took 1/2 cookie. This cookie size gives you those nice crispy edges with a soft middle.

• Midnight chocolate cake with milk chocolate buttercream

  • Jane on April 09, 2012

    This is not a cake to make when you are in a hurry - it took 3 hours from start to finish. It was nice but I wouldn't say it was really worth the amount of effort and huge amount of washing up. The cake is a pleasant but unspectacular dark chocolate cake. The buttercream is very rich - it contains 6 sticks of butter (1.5 lbs) and 1.5 cups of sugar. Make sure the sugar is dissolved before you take the meringue off the heat - I rushed it and it was a bit gritty. I think using superfine rather than granulated sugar would also help.

• Peanut butter cookies

  • smtucker on April 28, 2012

    Another wonderful recipe from Flour. Didn't have quite enough Super Chunky Smuckers peanut butter, so used some All Natural Teddies Smooth to get the full amount of peanut butter. Each cookie is 58g of dough. Each cookie is made into a ball before "smooshing" down. Added 5 semi-sweet chocolate to about half the balls for the one chocolate lover in the house and this worked very well.

  • smtucker on April 28, 2012

    Another note: Ingredient list should indicate CHUNKY peanut butter.

  • lisibit on December 19, 2012

    These peanut-butter cookies are huge and always a hit at work. Use a kitchen scale to ensure uniformity. Photo: http://flic.kr/p/9VaKqg

• Homemade Oreos

  • cpauldin on May 22, 2012

    These are very rich so I made the cookie slightly smaller than called for- closer to a commercial oreo size. The filling doesn't initially look like commercial oreo filling but after the cookies sat for a day- or two- they took on the consistency! They kept very well over the course of about 4 days, when tightly wrapped. The cookie tastes JUST like the commercial cookies. They're really delicious!

• Cornmeal-lime cookies

  • eselque on September 09, 2012

    Following the recipe, the amount of glaze is huge. Next time I'll halve the recipe.

  • annapanna on February 17, 2013

    Lovely cookies. I agree, the glaze is too much, I used little over half of it. The baking time indicated was way too long, our cookies were done after 17 minutes. I don't think they were much smaller than what the author suggested, so I would suggest to start checking on them early.

• Bittersweet chocolate truffle tart

  • lisibit on December 19, 2012

    A sophisticated chocolate tart (almost a confection) that's best enjoyed in small slices. The pate sucree is wonderful! Photo: http://flic.kr/p/9VaKqg

• Good morning muffins

  • annapanna on January 08, 2013

    I really liked these muffins. I used sunflower oil instead of Canola, oat bran instead of oats and left out the raisins. I baked them for 37 minutes at 175 C and they turned out very moist. I will definitely make them again .

• French lemon-poppy cake

  • PatriciaScarpin on January 29, 2013

    I've made this cake following the recipe to a T and it turned out amazing. Then, I made it with passion fruit juice instead of lemon and oh, what a delicious version it turned out to be! Tender beyond words.

• Addictive bran muffins with golden raisins and "bird seed"

  • annapanna on February 03, 2013

    These were very good, perfect for breakfast with a glass of orange juice. I didn't have raisins so put dried cranberries instead. I don't think you need that many seeds, half quantity is enough. The amounts of wheat bran measured in cups and grams did not match so I decided to go with the cups, as the grams indicated seemed like a lot. I also sprinkled some brown sugar on top of the seeds before baking. Delicious!

• Classic carrot cake with cream cheese frosting

  • annapanna on April 07, 2013

    This was good. The frosting was a bit too liquid, so it was difficult to spread nicely. Next time I will make it the night before to make sure it's cold when I use it. I left out the raisins as my kids don't like them. The cake tasted really good straight out of the fridge.

Reviews about this book

Reviews about Recipes in this Book

• Oatmeal-maple scones

  • Lisa Is Cooking

    They had great texture from the oats and nuts and the chewy raisins, and they were filled with maple flavor. I liked the crispy edges on these scones...And, I liked how easy that made them to make.

    Full review

• French lemon-poppy cake

  • Not So Humble Pie

    The cake is indeed wonderfully textured. Delicate and not very sweet, nicely contrasted with a sweet, tangy lemon glaze.

    Full review

• Buttermilk biscuits with parsley and sage

  • Lisa Is Cooking

    Like every recipe I’ve tried from this book, it works beautifully. My only disappointment with these biscuits is that each time I've baked them, I only kept a couple of them at home.

    Full review

• Holiday sugar cookies

  • Arctic Garden Studio

    I took the opportunity to make some snow cloud cookies. This weekend seemed like the perfect time.

    Full review

• Granola bars

  • Lisa Is Cooking

    Overall, they're a little more tender than other granola bars I've tried, and they taste more like an indulgent treat than a healthy snack.

    Full review

• Heart-healthy dried fruit scones

  • Lisa Is Cooking

    The mix of fruit was delightful with the cranberries’ tartness and the ginger’s zing. The crumb of the scone was lighter, less dense, and a little like a cross between a scone and a muffin.

    Full review

• Lemon-raspberry cake with lemon buttercream

  • Lisa Is Cooking

    The cake met my requirements perfectly for lemony-ness and berry flavor....I’m not sure I can top this, so I might have to bake the same cake again next year.

    Full review

• ISBN 10 081186944X
• ISBN 13 9780811869447
• Linked ISBNs
  • 9781452100173 eBook (United States) 3/25/2011
• Published Oct 20 2010
• Format Hardcover
• Language English
• Countries United States
• Publisher Chronicle Books

Publishers Text

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