• Beebopalulu on December 03, 2019

  This has become my go-to baking book. Nice selection of recipes (maybe a little chocolate-heavy, but that is a matter of personal preference). Nearly everything I have tried has turned out beautifully the first time.

• ae.bell on December 05, 2010

  I've been kind of disappointed in this book, based on the 4 or so recipes I've tried. But I've heard the Caramel Crunch Bars are great, so try these (note to self)

• sarahcooks on September 02, 2010

  Great book with extensive instructions and lots of pictures. There is a blogging community that is making every recipe and writing about them, so if you want to read reviews of a recipe you can google Tuesdays With Dorie or TWD and the name of the recipe and you'll get tons of hits.

• lydia on June 12, 2010

  If you're going to own one baking book, consider this one.

• Jane on March 19, 2009

  A must-have book for any baker.

Notes about Recipes in this book

• Orange berry muffins

  • Christine on June 18, 2015

    Made with white whole wheat flour. I really liked the orange flavor with the blueberry -- a nice change from plain blueberry muffins. Moist & delicious -- would make again.

  • vickster on February 01, 2018

    Delicious light, cakey muffins. I used fresh blueberries. I love the way the orange flavor enhances the blueberry flavor and makes these different from the usual blueberry muffin.

  • anya_sf on February 05, 2018

    I used white whole wheat flour, as usual, and maybe 1 1/4 cups blueberries. I think more blueberries would have been even better. I loved the orange and blueberry flavor combination. My oven may be running hot, but I neglected to check the muffins until 22 minutes and they were already a couple of minutes overdone, so they ended up a bit dry, but still good.

  • Rachaelsb on March 29, 2020

    Delicious...orange adds really great flavor and could even be stronger. Would be great for a brunch

  • jhallen on October 26, 2022

    These are very delicious and easy. I like to make them on Christmas morning for people to eat while opening presents.

  • senzler on November 27, 2022

    I used lemon juice instead of orange. Very easy and good.

  • lholtzman on January 29, 2024

    I used sour cream instead of buttermilk.

  • averythingcooks on December 10, 2024

    Another upvote for these lovely muffins. I do appreciate that you juice your orange (getting what you get) and then use the buttermilk to get up to volume...it's frustrating when your citrus cleary isn't the size/doesn't yield the volume of juice that the author expects. I took them out at exactly 22 minutes (any longer probably = too long) and my father-in-law was thrilled when these arrived.

• Corniest corn muffins

  • heleneo on March 30, 2010

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

  • vickster on April 06, 2017

    Good corny corn muffins - light and not too sweet.

  • averythingcooks on March 28, 2021

    These were chosen as a side for tonight's chili (and as a freezer stash for future meals) and the one I just ate hot out of the oven is really good. I like the pops of freshness from the corn kernels and I agree that they have a nice lightness to them...much more so than many of the larger skillet corn bread versions I've made.

  • jhallen on October 26, 2022

    These are very easy and delicious. I don’t generally like cornbread and find it to be tasteless and dry, but no so with these muffins. They go well with soup, chili, whatever.

  • chawkins on October 28, 2023

    These were light and corny but way too sweet for my taste.

  • Lepa on April 30, 2025

    There are easy to mix together and bake in 15 minutes! We loved the hint of nutmeg, which made these special.

  • lholtzman on November 06, 2025

    These are good, but I think mine could have stood baking a bit longer than 18 minutes.

• Corniest corn and herb muffins

  • anya_sf on April 29, 2018

    I used white whole wheat flour and reduced the sugar to 4 Tbsp, as I didn't want them to be sweet, and they weren't. I added rosemary, which went well with the corn. Overall, they were very pleasant, good with butter. I might try adding some parmesan or feta cheese next time for a bit more flavor.

  • lholtzman on January 27, 2026

    These were good. I used thyme and rubbed into the sugar as suggested. These are definitely on the savory side, but still delicious. They are best on the day they’re made.

• Savory corn and pepper muffins

  • lholtzman on May 11, 2026

    This is a great veggie packed muffin that goes well as a side for soup. It’s not too spicy, but has a lot of flavor. Mine required a slightly longer baking time.

• Citrus-currant sunshine muffins

  • anya_sf on February 15, 2018

    I used white whole wheat flour and probably just 1 Tbsp lemon juice (from 1/2 lemon I had left over). My oven may be running hot, but they were perfectly done in 18 minutes. The flavor was very pleasant, mildly sweet and orangey. The texture was medium grained and slightly crumbly. We enjoyed them very much. I like that there isn't so much sugar.

• Great grains muffins

  • Frogcake on August 31, 2016

    Simple and delicious. These muffins have a bit of tooth but are favorful and moist. I used quinoa flakes instead of oats and an equal mix of dried cherries and walnuts. I will make these again.

  • anya_sf on February 18, 2018

    I reduced the butter to 1/3 cup and they turned out fine. For the fruit I used prunes and dried apples. The muffins were delicious, not too sweet, with a fairly hearty texture.

  • Lepa on March 17, 2019

    I made these with dried cherries and pecans. They were okay. I liked the fact that they weren't too sweet and we liked the texture from the cornbread and oats but I prefer muffins with more spice/flavor and these are pretty plain.

  • ashallen on July 30, 2019

    Good muffins! Texture was moist and a bit springy. I made these with golden raisins, which worked well, and old fashioned rolled oats. I found the oats to be a bit chewy - will try using thinner rolled oats or quick oats next time.

• 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.

  • Astrid5555 on August 12, 2014

    One of my favorite muffin recipes. Rubbing the sugar with the lemon zest makes for an exceptional lemony taste, while the poppy seeds add a nice crunch.

  • mamacrumbcake on July 28, 2016

    I was disappointed in this recipe. The muffin was not lemony enough. The proportions for the glaze (2-3 tablespoons of lemon juice to 1 cup of confectioners sugar) will give you a runny glaze that melts into the muffin. If you want a glaze that will resemble the beautiful photograph in the book, start with 1 tablespoon of lemon juice and then test your glaze. My muffins ended up looking beautiful after tinkering with the glaze, but they looked better than they tasted, which is always a bummer.

  • hillsboroks on March 17, 2018

    I like my lemon baked goods really lemony so based on mamacrumbcake's comment I added 1/4 teaspoon lemon oil along with the vanilla to the batter. I also used just 2 tablespoons of lemon juice in the glaze and it was just right. With the extra bit of lemon oil the flavor was really bright. These are not a super sweet cake-like muffin but rather an old-fashioned coarser crumbed breakfast muffin. They were perfectly baked at 18 minutes.

  • stef on December 28, 2019

    Like others have stated a nice lemony muffin which comes together quickly with no mixer required.

  • Dannausc on June 06, 2021

    Pretty decent

  • anya_sf on June 04, 2022

    Whole milk Greek yogurt worked well instead of sour cream. The muffins had a nice, fluffy, muffin-y texture and just the right sweetness with the glaze. The lemon flavor came through. For the glaze, I just added lemon juice a bit at a time to achieve the right thickness, rather than measuring. I made 1/2 recipe, which baked in 17 min. I don't know if these are my ideal lemon poppy seed muffins, but they're the best I've made thus far.

  • Wordsfailme on July 31, 2023

    These were fine but a little dense. May have over-mixed the batter or maybe it was time for new baking soda/powder? Added grated lemon zest to the glaze, which worked well. Don't forget to sift the confectioner's sugar!

  • molly17659 on May 18, 2026

    These are good. Nothing life changing but a really solid muffin. I like the tang of the sour cream. These are easy to make a welcome addition to any breakfast/brunch spread.

• Pumpkin muffins

  • twoyolks on October 03, 2016

    These are pretty good pumpkin muffins. They aren't particularly sweet. There's a good amount of pumpkin flavor and the pumpkin spice complements it, instead of overpowering it. The raisins and walnuts are nice additions. I omitted the sunflower seeds as I didn't have any.

  • amandabeck on January 15, 2018

    These weren't as light and fluffy as I was hoping they would be. Flavor was nice, but texture was off. Perhaps over-baked?

  • Zosia on February 05, 2018

    This recipe lends itself well to changes: reducing the sugar by 1/3, using oil instead of butter (and reducing that quantity as well) and replacing ½ the flour with whole wheat flour still results in a deliciously spicy, moist muffin.

  • anya_sf on March 01, 2018

    Dorie says this is Sarabeth's recipe, although I haven't compared them. They do remind me of the ones I ate at that restaurant. I used white whole wheat flour, but otherwise followed the recipe. I didn't have sunflower seeds, so I topped them with pumpkin seeds. These are very good, but I think Flour Bakery's are still my favorite, as the pumpkin flavor is much stronger (there's a lot more pumpkin in them).

  • Lepa on January 21, 2019

    We loved these muffins. They are tasty and not too sweet and had a lovely, light texture with a very high dome. I especially liked the seeds on top. Dorie's carrot muffins are still my favorite but these are a great alternative.

• Carrot spice muffins

  • tofudogg on January 18, 2015

    Really good recipe that we have made once exactly as written. Changes we would make for next time: use 1/2 ww flour, more cinnamon, nutmeg, use coconut oil, muscovado sugar instead of white.

  • CATTALK on March 27, 2016

    Great recipe. Not too sweet. Light texture. The coconut taste gets stronger with time and is a good addition. Moreish. Will definitely make it again.

  • Lepa on November 18, 2018

    These are fantastic- some of the best muffins I've ever had. They aren't too sweet, the spice mixture is perfect and the texture is lovely. (FWIW, I don't like carrot cake and I still loved these).

  • Rachaelsb on March 29, 2020

    very moist but not the richness I was expecting from a carrot spice but would make again.

  • anya_sf on June 26, 2023

    Moist, tasty muffins. Whole wheat pastry flour worked well in place of all-purpose. The muffins were sweet enough using unsweetened coconut. My carrots were closer to 1 1/3 cups shredded and it was fine to use it all.

• 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!

  • DKennedy on June 21, 2013

    Made these on 6/20/13 and found them very disappointing. Would agree they are better at room temperature, but still somewhat bland. I also found them a little doughy. Next time will try a recipe that has a dairy component, other than butter. I was surprised to find these are the only coffee muffins I have in my EYB collection.

  • Zosia on February 05, 2018

    These are delicious cinnamon-scented muffins with a flavour reminiscent of cappuccino and a soft, cake-like texture. I've made them several times now using half whole wheat flour with great success.

• Allspice crumb muffins

  • ashallen on October 26, 2019

    Very nice - I enjoyed the sweet, crunchy streusel topping. Allspice flavor was well-behaved vs. overwhelming, though my allspice wasn't super-fresh which probably toned it down. I used the optional lemon zest and really liked its flavor with the allspice. These are relatively rich and sweet muffins - more like little crumb cakes than breads - and good enough on their own that I didn't feel the need for extra butter, honey, jam etc. Muffin tops spread during baking across the tin, forming a unified muffin mass, which initially made me think "uh-oh." Fortunately it was easy to cut between the tops and they emerged from tin without sticking (aluminum tin, no paper liners). Once unmolded, they looked like the book photo (i.e., normal). A slightly larger than normal muffin tin might produce more of a domed top. They needed 23-25 minutes in my shiny, heavy tin, by which point their centers were 203-209F - I'd take them out at that point again. Kept well through 2nd day. Freeze well.

  • aeader on December 06, 2021

    Liked the flavor of these a lot and they were easy to put together. Omitted the lemon. Mine were done in exactly the time specified. Only issue was that the streusel topping clumped together too much (my kitchen was very warm when I was preparing it and the butter got soft), which caused it to sink down into the muffins and the batter rose up over it, leaving the streusel inside the muffins. They were still very tasty, although they were difficult to remove from the pan because of the tops spreading (greased pan with butter). Would make again.

  • anya_sf on April 28, 2024

    I made the batter and topping the night before and refrigerated them (separately), which worked well and made these very quick to bake in the morning. Using my muffin scoop, I got 10 muffins, but they rose a lot, so next time I'd make 12 smaller muffins. They took a few extra minutes to bake. I used tulip liners to help contain the generous amount of streusel. These were very enjoyable, fairly plain muffins. My son wished they had fruit, but I didn't miss it.

• Chocolate-chocolate chunk muffins

  • Christine on October 29, 2014

    It's been a while since I made these, but I remember they were very moist and delicious. More like a dessert/afternoon treat than breakfast, which is when I usually would eat a muffin. At the time, I marked them as a favorite, but haven't made them again which I really should do one of these days!

  • rionafaith on December 17, 2016

    p. 19 -- Made these a few years back. My notes from the time say "not great, should be much more chocolatey." However the recipe still sounds great so I may have to try again!

  • Zosia on February 05, 2018

    Like a muffin, they're made by mixing dry with wet ingredients, are lower in fat than cupcakes and not overly sweet. Also like a muffin, they dry out easily. For me, they're too chocolatey to be breakfast but not chocolatey enough for a dessert.

  • kshell on June 21, 2024

    I found these to be just right for breakfast. I used dark chocolate; I enjoy a very chocolate forward breakfast but not too sweet, and these were just that. But as expected, they don't age well. Even a few hours later when fully cool it felt like they needed a smear of butter or something. Still warm from the oven, we enjoyed them plain.

• 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.

  • vickster on July 13, 2015

    Best biscuits I ever made. Since the method and ingredients are pretty basic, I have to credit the butter. I always used Crisco in the past. These rose nicely, were flaky, and had a wonderful flavor!

  • Bloominanglophile on May 30, 2022

    Made these for my husband to enjoy with some honey he bought at one of those boutique honey stores. They worked nicely, but I suspect that I would enjoy biscuits made with buttermilk even more.

• 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?

  • averythingcooks on May 10, 2023

    I wanted a reliable, flaky buttermilk biscuit that would be quick to bring together and these fit the bill perfectly. And of course, the one I just ate hot of the oven was really good :)

• Maple cornmeal drop biscuits

  • aeader on May 09, 2015

    These were very light biscuits and very tasty. Perfect served warm from the oven with some butter or jam (or both). I started checking them at 10 minutes and they were done at 12.

• Pecan sour cream biscuits

  • thekitchenchronicles on July 25, 2017

    I really love these biscuits. They're very simple, hard to mess up and toe the line really well between sweet and savory. I ate them buttered alongside a southern meal and also with butter and jam for breakfast. Wrote them up here: http://www.thekitchenchronicles.com/2017/06/29/pecan-sour-cream-biscuits/

  • Lepa on November 18, 2018

    I was not happy with the texture of these biscuits. They came out very dry, more like cookies than biscuits.

• Cream scones

  • ashallen on August 23, 2019

    These scones have good flavor and a tender texture that is more flakey/biscuit-like than cake-like. I baked them for the time specified in the recipe and they came out a bit on the dry side for me (and then got drier as the day went by). I did cut back on the currants from the 3/4 cup specified in the recipe to 2/3 cup (more in line with the currant level I like). Next time I'll try soaking the currants first to plump them (so they can provide some internal moisturizing!) and/or take the scones from the oven earlier.

• Toasted almond scones

  • valbe on March 05, 2023

    These were lovely and I will make them again. I added some orange zest just before forming the dough into a circle and used Greek yogurt and cream for the liquid.

• Oatmeal nutmeg scones

  • Zosia on July 24, 2014

    Reminiscent of nutmeg-laced old fashioned cake doughnuts, these were tender with a slight chew from the oatmeal. Delicious and not too sweet.

  • Lepa on July 09, 2017

    These were pretty good but not particularly memorable or special. If I made them again, I would sprinkle them with sugar to add some crunch and sweetness.

• Honey-nut scones

  • anya_sf on February 01, 2018

    I prepped them the night before and froze them. They baked perfectly in 20 minutes. I used dry toasted pecan pieces instead of walnuts because I thought the flavor would complement the honey. It did, except the honey wasn't actually noticeable in the baked scones (they were barely sweet), so we drizzled honey on top.

• Blueberry-brown sugar plain cake

  • aeader on December 19, 2021

    This is a nice simple cake and easy to put together. The brown sugar gives it a richer, deeper flavor, although the cake is pretty light in texture. I used frozen blueberries and they sank to the bottom while baking (I think this might be avoided by using smaller wild blueberries, which I may try next time). We enjoyed this cake for both breakfasts and dessert (it's quite nice warm with a scoop of vanilla ice cream).

  • ShayLRoss on March 22, 2026

    I was looking for a simple cake to use blueberries that didn't rely on yogurt or sour cream, and this was the perfect pick.

• Apple nut muffin cake

  • Evie on February 01, 2012

    pg. 37

  • lou_weez on October 27, 2017

    This is an easy to throw together, rustic apple cake. Nothing mind-blowing here, just an honest cake to have with a cup of tea.

  • ashallen on September 05, 2019

    I thought this was OK - not fabulous. It gets points for being relatively healthy - it's not too sweet and has whole grains, nuts, and fruit. Flavor mixture from the cinnamon, almond extract and golden raisins was pleasant and low-key. Cake was a bit crumbly when sliced - chunks of raisin, apple, and walnut fell out. Rolled oats were a bit chewy - I'd probably switch to quick oats next time. I found 1/4 tsp salt to be a bit low and would bump it up to 1/2 tsp next time. Batter in center took longer to bake through than specified in recipe, but I believe this was due to my adding extra "moist" ingredients to the cake - 1/2 c vs/ 1/3 c raisins (which I pre-soaked since they were dry) and 5 oz apple (which is a bit on the high side for 1 c apple).

• Cardamom crumb cake

  • zorra on December 12, 2014

    Very orangey, overpowers cardamom. Next time I'd omit or reduce zest in favor of spice flavor.

  • Dannausc on December 03, 2017

    It was fairly easy to make and quite good. However, if I make it again I’d up the cardamom, because, as Dorie notes, it’s mysteriously unidentifiable in this recipe, and I’m a huge fan of cardamom forward baked goods.

  • anya_sf on March 22, 2018

    I used white whole wheat flour, but otherwise followed the recipe. The only quibble I had was with the instructions, which call for mixing dry ingredients in one bowl, then dumping them into another bowl, mixing the sugar and zest, then adding the other dry ingredients back. I simply started with the sugar and zest, then added the remaining dry ingredients. It worked fine. The cake turned out well. I was surprised that the cardamom flavor wasn't stronger, although I did use preground cardamom. I also may have used less orange zest (zest of 1 orange in topping, 2 in cake). But Dorie does say that the flavor blends with the coffee and orange, which I found to be the case. My family really enjoyed this cake for breakfast, and thought it wasn't overly sweet.

• Dimply plum cake

  • Zosia on February 05, 2018

    This is one of my favourite cake recipes for a fruit-topped coffee cake for a number of reasons: it’s made with brown sugar so has a lovely caramel flavour that complements all fruits; the batter is thick enough to support the fruit on the top; it’s made with oil and butter so the cake is soft and moist even straight from the fridge.

  • caitmcg on September 08, 2018

    I made this with purple Satsuma plums from my tree, and it was both easy to put together and delicious. I added some ground cardamom to the batter, and the warm brown sugar flavor combined with the cardamom worked wonderfully with the plums.

  • TrishaCP on September 30, 2018

    I didn't have good luck with this cake- mine came out bone-dry after a 35 minute bake. I did forget to remove from the pan after 15 minutes to cool outside of it, but otherwise followed the recipe as directed. This will not be a repeat.

• Flip-over plum cake

  • sarahcooks on August 02, 2013

    Wow, this is one of the best things I've ever eaten! Sweet plum sauce, juicy pieces of plum, pudding-like cake with chewy buttery edges. Super easy as well. Homey, but so delicious I'd serve it to anyone I'd want to impress.

• Cornmeal and fruit loaf

  • Lepa on April 30, 2017

    This was very disappointing. It wasn't awful but it wasn't particularly good or interesting.

• Oatmeal breakfast bread

  • thekitchenchronicles on November 03, 2014

    http://www.thekitchenchronicles.com/2014/02/19/oatmeal-breakfast-bread/

  • anya_sf on February 13, 2018

    It did not rise very much - not sure if I did something wrong - otherwise it seemed fine. I made it the night before and it was still very moist the next day. I used dried apples, probably a bit more than the 1/2 cup called for. The bread was sweeter than expected, so I might reduce the sugar next time or maybe skip the topping, although the topping adds a nice touch. This recipe is definitely a keeper.

  • kristin_608wve on January 24, 2026

    Subtly hearty not too sweet. Sliced and put butter on to melt...heaven.

• Rugelach

  • louie734 on December 24, 2019

    I adore these cookies. Year after year, they appear on my Christmas platter. I always regret making too few - one recipe is just not enough to share. Usually I skip the chocolate, use apricot jam, walnuts or pecans, cinnamon sugar, and raisins or chopped golden raisins. Take them off the cookie sheets to a rack as soon as you can to leave the 'goop' behind.

  • zorra on October 01, 2013

    Who knew these amazing pastries could be so easy? Prefer them with more nuts in place of the chocolate bits.

  • rionafaith on December 17, 2016

    SO GOOD. These are chock full of all kinds of stuff -- jam, chocolate, AND nuts -- unlike most rugelach i've had that are just plain fruit jam or chocolate. These are way, way better than any store-bought varieties I've had, and really not that difficult to make (though the rolling can be a little messy with so much filling). One of my favorite cookie recipes of all time.

• Espresso-chocolate shortbread cookies

  • 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.

  • Evie on February 01, 2012

    pg. 125

  • averythingcooks on December 07, 2024

    I rolled these to a little thicker than she suggests (so easy in the ziplock bag) but no matter...we both love them. I would describe them as an adult cookie as they are not very sweet but oh so chocolatey & "coffee-y?" and I do feel that the final dusting of confectioners sugar is key. I used a Lindt 70% chocolate, chilled the bag for around 24 hours & cut 12 cookies out of my sorta square. I would happily include these on a tray of Christmas cookies.

• World peace cookies

  • louie734 on February 17, 2013

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

  • Jane on February 02, 2020

    I just love these cookies - the shortbread texture and the dominance of the chocolate is my kind of cookie. Because the chocolate is so front and center I use top quality Valrhona Manjari chocolate and cocoa.

  • milgwimper on July 02, 2014

    These are very delicious, but crumbly and can be frustrating to work with. Well worth the effort.

  • zorra on February 15, 2015

    Occasionally I make a recipe that I find just okay, but others rave about. Were these really wildly popular over the holidays, or did one guy just gobble them? Due to reports of difficulty with this dough, I closely followed the tips on sablés in the book (a few pages preceding recipe) & had no trouble. Her hints: avoid over-soft oily butter, don’t whip air into it, mix in flour minimally, & chill well. Others advised careful measurement, so I used grams from Food52.com rendition. Guess I will make them again.

  • Astrid5555 on December 23, 2013

    A delicious salted chocolate shortbread cookie - more please!

  • averythingcooks on February 19, 2018

    Well these are as good as advertised! I used fleur de sel and a Lindt 70% chocolate slab. I refrigerated the roll overnight and my only slicing issue was from the larger chunks of chopped chocolate - not the dough itself. I did chicken out at the 12 minute mark even though she clearly says that they will not look done! 1 extra minute still resulted in a lovely sandy texture with intermittent snaps of chocolate. Just delicious.

  • rionafaith on September 22, 2016

    These are as delicious as everyone else says they are. Yes, the dough is rather crumbly, but don't let it stress you out too much -- just press the rounds back into shape on the cookie sheet and they will bake up just fine.

  • ldtrieb on February 16, 2015

    WORLD PEACE COOKIES from Food 52 site using grams. I made these to bring for Valentines Day dinner, they were fantastic, not difficult to work with at all. I didn't have 3 hours to chill them so put them in the freezer with a bag of ice over them for one hour and 10 minutes. Used Maldon salt in the cookie and cooked them exactly 12 minutes.

  • jvozoff on July 30, 2023

    Lives up to the hype - used maldon salt on the tops. Mine were sandy on the outside and soft in the middle. While totally delicious, the cocoa flavor was not as pronounced as I’d like. I think I use the wrong type of cocoa. I kept the dough in the freezer for a few weeks before baking. Will definitely make again.

  • cadfael on March 01, 2026

    I love the sandy chocolate goodness of this cookie. One of my favs

  • skvalentine on February 26, 2026

    An all-time favorite cookie.

• Lenox almond biscotti

  • louie734 on February 17, 2013

    Classic biscotti.

  • michalow on December 10, 2017

    These are perfect.

  • senzler on April 10, 2022

    Excellent. Did spread. Nice crunch and taste

  • auntlainey on March 23, 2018

    Loved these. I added orange zest because I had oranges.

  • Vanice on December 18, 2022

    Heavenly

  • MollyPellecchia on December 15, 2021

    These biscotti are impressive. Nice crunch, not hard. Great flavour. I also added orange zest & refrigerated the dough for 30 min. The logs did spread quite a bit & added 10 min to the first bake. Will need to get better at making the logs solid to avoid any cracking. Will be making these again.

  • stef on October 27, 2017

    Very nice biscotti. Easier to form log after 30 minutes rest in fridge

• Swedish visiting cake

  • louie734 on February 17, 2013

    A very good simple cake.

  • zorra on October 01, 2013

    Very good, but next time I'd reduce the sugar to 3/4 cup.

  • 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

  • Zosia on November 26, 2013

    Very nice little cake. I reduced the sugar to 3/4 cup (150g) as per zorra's recommendation and used princess flavouring in place of the vanilla, almond extract and lemon rind.

  • CATTALK on March 27, 2016

    Good cake but too sweet. Light texture. Managed to get the crunchy exterior with standard cake tin. I will definitely use less sugar next time.

  • MissKoo on June 14, 2020

    I've made this cake dozens of times and passed on the recipe almost as often. A seriously quick, easy, and very tasty one bowl finger cake. I don't find it too sweet but up the almond flavor a bit and put more almonds on top. It is very good in the spring/summer with strawberries and whipped cream, other berries or peaches. Really versatile. Good for potlucks and bake sales (put large slices in cellophane bags and tie up with ribbon). Like to have it on hand for house guests for noshing. Keeps well for several days but almost never lasts that long.

  • Beck001 on February 08, 2026

    Family liked cake. We like almond so I added the almond extract but I would use less next time. Probably depends on extract.

  • kshell on December 18, 2025

    Have made a few times over the years and I most appreciate the speed that this comes together. Hot tip: I put the unwrapped butter in the cake pan and let it melt in the oven while it preheats. Pull it out as soon as it's melted so it has a minute to cool and then swirl it around the pan before you pour into the batter. You've dirtied one less dish and your pan is greased!

• 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).

  • amandabeck on January 24, 2018

    Meh. Just OK. I do not like cakey brownies generally, I prefer them to have crispy edges and be soft in the center. These were definitely cakey, and the honey and chocolate flavors are about evenly balanced. Fine, but will not make these again as they're not worth the calories!

• 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.

  • hillsboroks on March 24, 2020

    We really liked these cookies. As Jane said they are a cakey type cookie and get more cakey after the first day. But if you like chocolate, malt and Whoppers these cookies are for you. I may have chopped my Whoppers too small (I cut them into fourths) because a lot of them kind of melted into the cookie.

  • rionafaith on December 17, 2016

    p. 85 -- These were good, but kind of involved and not that special.

  • senzler on November 27, 2022

    I liked this cookie as a change up from chocolate chip

• 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!

  • sarahcooks on April 28, 2016

    These are amazing cookies, all my favorites rolled into one. They're nice and chewy and turned out just fine without refrigerating the dough.

  • Skamper on August 08, 2025

    Road cookie for Idyllwild. Made a half batch and mindful of other reviews dialed back the spice a bit; rather than 1 t cinnamon and 1/4 t nutmeg, I added 3/4 t penzeys pie spice (I'm obsessed) and this was a good amount. Used chunky peanut butter and 3/4 cup of semisweet chocolate chips. I'd use at least a cup next time. Didn't add the optional raisins cuz the combo of peanut butter and raisins does not appeal. They were slightly overbaked at 13 minutes. Let them cool on the cookie sheet for 1 minute. Using my 1 T scoop, I got 35 cookies. Baked 12 and froze the rest.

  • sosayi on April 25, 2020

    Taking other notes into account, I cut the nutmeg and halved the cinnamon. I also sprinkled a tiny bit of crunchy salt on top. Also, since the little dude wanted to make cookies immediately NOW NOW NOW, we used coconut oil in place of room temp butter. Oh, and I was out of white sugar so I used all brown. Suffice to say, even with all the changes, they were delicious, I’d make them again, and I’m sneaking the last one while the kidlets nap.

  • anya_sf on February 11, 2018

    I followed the recipe exactly, although my cookies were slightly larger, so I only got 21 (half recipe). I made the dough a day ahead. Next time I would omit the nutmeg and maybe use less cinnamon, as I felt the spices overpowered the peanut butter and chocolate flavors. I'll definitely make these cookies again - loved the combination of oatmeal, peanut butter, and chocolate.

  • ozzzzzz22 on September 07, 2025

    Great cookies. I used the spice amounts given in the recipe and I have to say I enjoy the warm profusion of spice. It somehow doesn't conflict with everything else that's going on. I stuck the dough in the freezer for maybe 30 mins before scooping and baking and they came out perfectly shaped. I'm so used to the archetypes of chocolate chip, peanut butter, and oatmeal raisin cookies that eating these is sort of a trip where every other second your brain sort of changes gears and thinks it's eating something different. The recipe makes a lot of cookies so I'll have plenty to give away to friends!

  • averythingcooks on March 29, 2021

    These are very good cookies! Thanks to previous commenters re: the cinnamon & nutmeg...I’m happy I cut back on both spices. The combo of oatmeal, peanut butter and (in my case) semi sweet chocolate chips is very tasty and yet (somewhat surprisingly) not overly sweet. We both like these.

  • twoyolks on February 13, 2017

    A really nice cookie. The oatmeal, peanut butter, and chocolate are all well balanced. I would've liked a bit more salt in the cookie. The texture (particularly the next day) is a lot harder than I'd like in a cookie.

  • jstarbow on February 16, 2026

    This is my go-to signature cookie. So good!

• My best chocolate chip cookies

  • Cheri on September 28, 2013

    Yup, these are pretty good. Made 1/2 recipe, which worked out fine. These are fairly thin, but were perfectly done at 12 min. Just baked off a few, and froze the remaining dough for another craving...

  • robinorig on February 13, 2015

    http://www.solidteknics.com/fonte-cast-iron-recipes/cast-iron-cookie-monster Want tol try this skillet version!

  • 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.

  • moreace01 on May 09, 2011

    This is my go-to chocolate chip cookie recipe.

  • Melanie on May 18, 2014

    Fairly thin but still got a nice and chewy result. I toasted the walnuts before mixing them in which improved the flavour. I used about 3/4 as much chocolate as listed (chopped block of dark chocolate) but there was still enough to go around. I baked some and froze the rest of the batch.

  • stockholm28 on December 06, 2018

    These were good. They were chewy and taste like you expect a chocolate chip cookie to taste. I used pecans. I got 48 cookies out of the recipe. For the last tray, I added some coconut to the dough per her variation.

  • Rachaelsb on March 29, 2020

    Yet another "go to" chocolate chip" cookie recipe! These are light, chewy, soft and sweet. Yum

  • twoyolks on August 19, 2012

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

  • rionafaith on December 17, 2016

    p. 68 -- Best choc. chip cookie recipe I've tried so far. Chewy and almost caramel-y, with crisp edges. I omit the nuts as I dislike them in cookies.

  • averythingcooks on February 03, 2019

    I was looking for something easy to halve and wanted to try something new other than my "go to" Silver Palate stand by (otherwise why have all the books??) So many Dorie choices but this one WAS easy to halve . They are as expected ......crispy edges, chewy centers and a nice "caramalizey" taste. I added the finely chopped pecans which I don't normally do . They are GOOD.

  • ithyt on November 18, 2015

    Link didn't work for me.

  • MmeFleiss on August 26, 2019

    Chocolate chip cookies are one of two types that my 5-yr-old will willingly eat so we have tried a ton of different recipes the past few years. This is going to be the gold standard from now on; soft with a great flavor from the brown sugar.

  • amandabeck on February 13, 2018

    Mine ended up pretty thin, but with a nice chew and you can taste the brown sugar in them. Very buttery. I would up the amount of walnuts just because I would have liked more nuts.

• Classic banana bundt cake

  • lmdjc on October 03, 2013

    made in mini bundt pan (makes 12) 30 - 35 minutes

  • Melanie on November 25, 2014

    Lovely flavour, make sure the cake is nicely browned for extra taste and texture. I used a 12C bundt pan yet still had a little too much extra batter. I didn't serve with the suggested lemon icing but might try next time.

  • julesamomof2 on February 23, 2018

    This was moist and light- lighter than banana bread certainly. I agree with the other reviewer and would reduce the sugar-it was sweeter than I would like. Which is exactly why my kids loved it!

  • Zosia on June 10, 2016

    This is my go-to banana cake. It has great banana flavour and a soft crumb and is particularly good with added toasted walnuts or chocolate chips. I usually reduce the sugar by a 1/2 cup/100g. Note that plain yogurt can be used in place of sour cream.

  • Zosia on April 09, 2020

    In addition to being easy to make with delicious results, this recipe is also very forgiving. I mistakenly used baking powder instead of soda and it still turned out well! Covid19 baking

  • ashallen on September 09, 2019

    Nice banana cake. Banana flavor was sweet, mellow, and less intense than the banana bread I usually make. Texture was also lighter than banana bread and nicely springy - no sogginess here! The exterior browned a bit more than I like and therefore had a few bitter notes, but I believe that was the fault of the nearly-black bundt pan I used. I think that dark pan was also the reason the cake finished baking 10-15 minutes sooner than specified in the recipe. I used 14-15 oz banana (without peel) that I'd frozen, thawed, and brought to room temperature. Drizzled with molten chocolate ganache which worked well with the banana flavor. [Cross-post for Baking:From My Home to Yours/Two Peas and Their Pod.]

  • amandabeck on January 13, 2018

    Delicious, light texture, super moist, and nice banana-y flavor. A hit!

  • cellenly on April 09, 2023

    Did 1 cup sugar and added chocolate chips and was perfect for us. Did Greek yogurt of 1 cup and was fine. My child who never likes banana bread liked this one as it’s more cake like.

• All-in-one holiday bundt cake

  • vickster on December 02, 2019

    This was good, but I don't think I would make it again. Just didn't wow me.

  • milgwimper on July 02, 2014

    This was a great cake as written but I had to change it after the first time. I used fresh cranberries, and made maple sugar drizzle. Lowered the sugar.

  • breakthroughc on January 18, 2025

    I made this cake for a brunch and it was good. For me it is a better breakfast/brunch cake than a dessert cake. For me it doesn’t feel decadent enough for a holiday dessert. I would make it again. Thanks to Nancith I buttered and floured my pan and didn’t have a problem removing it. I think the maple glaze isn’t optional, it really adds to the flavor and appearance of the cake.

  • jhallen on January 17, 2021

    This was great as written. Not over-sweet. Could also see the batter making great muffins.

  • jhallen on January 19, 2021

    Further update, this is great on day 2 and day 3 as well. Really good - I feel like it gets better each time I take a new slice.

  • anya_sf on February 26, 2018

    I used half regular, half white whole wheat flour and no one could tell. I probably added over a cup of cranberries and maybe 3/4 cup pecans - the quantities of mix-ins are pretty flexible. I love the combination of pumpkin and fresh cranberry and would even add more cranberry next time. I couldn't resist the maple glaze and augmented the flavor with maple extract. My cake was done after only 55 minutes, but my oven may run a little hot and I used a dark colored bundt pan. This is one of my favorite cakes!

  • amandabeck on March 27, 2019

    This was fine, but given the multitudes of other wonderful holiday desserts out there this wasn't that special.

  • Nancith on December 09, 2018

    Yummy cake, moist with pops of cranberry & nuts. Next time, I will definitely butter AND flour the bundt pan, because the top 1/4 of my cake remained in the pan after turning the cake out. Fortunately, it was relatively easy to do a patch job & hide it with the maple icing! Even with patching, the cake has eye appeal & looks very festive. Walnuts were used in place of pecans. I'm adding a PS to this note: made this again a few weeks later--buttering & flouring pan did the trick, HOWEVER, the cake was probably too moist both times it was made, as the maple icing just sort of sank into the cake. I'm wondering if using frozen cranberries made the batter too wet? They were still frozen the 1st time & thawed the 2nd. Oh well, still tasted good!

  • julesamomof2 on January 04, 2021

    Lovely dessert for Christmas, and easy which was helpful with so much to do the day of. Everyone enjoyed it with the maple icing and topped with fresh whipped cream.

• Applesauce spice bars

  • MMarlean on October 03, 2010

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

  • zorra on May 07, 2015

    Quite sweet. Liked them better refrigerated.

  • Evie on February 01, 2012

    pg. 117

  • fultre on September 30, 2025

    Makes a tender, moist bar cookie, slightly chewy texture first day and more cakey by day2. Used apple brandy, and didn’t peel apples since I’m lazy and don’t find the peel noticeable once cooked. Also subbed half and half in the glaze, since that’s what I had on hand. Worth a repeat.

• Classic brownies

  • BethNH on May 05, 2017

    These are very good fudgy brownies. They have a nice shiny crust on the top and are soft in the middle. They're made with bittersweet and unsweetened chocolate for a rich chocolate taste. A mere 1/2 tsp. of espresso powder gives them a nice mocha flavor. Why they're not perfect: 1. I'll have to try them without the espresso powder to see how the chocolate flavor fares on it's own. 2. They're quite thin - thinner than I'd really like. I wonder how the recipe would double. They're quite easy to make - the entire recipe can be made in one bowl if you use the microwave to melt butter and chocolate as I do. I would make these again.

  • twoyolks on December 01, 2015

    These are standard fudgy brownies. They have a good chocolate flavor without being too sweet but I felt that there was something missing from them.

• Sugar-topped molasses spice cookies

  • schambers on December 09, 2012

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

  • averythingcooks on July 16, 2024

    These are really good...somehow thin, chewy & crispy all at the same time. I also opted to just chill the dough in the mixing bowl which worked fine. Roughly 39 g gave the predicted yield of 24 cookies. I agree that these are a Christmas "must make".

  • rionafaith on December 17, 2016

    One of my favorites for the holiday season -- I've made these many times. Make sure to use a healthy amount of freshly cracked black pepper -- I usually do at least 15 twists of my pepper mill. The other spices could stand to be amped up a notch too, and I think that every time I make them, but have yet to try adjusting the quantities. Instead of dividing the dough into two disks before chilling and then further dividing that into pieces, I just chill the whole bowl of dough and then use a 1Tbsp (i think?) scoop to portion it, then roll each ball in the sugar. It yields the same result but with less steps. Also, baking according to the recipe makes a nice, crispy cookie, but I actually prefer to underbake them slightly (I usually go for just 10 mins), which makes them soft and chewy.

  • Evie on February 01, 2012

    Page 77

  • thekitchenchronicles on December 17, 2014

    Absolutely love these- going to be part of my holiday cookie arsenal from now on. Sweet and spicy and crispy and chewy all at the same time. Wrote them up on my blog: http://www.thekitchenchronicles.com/2014/12/16/molasses-spice-cookies/

• Chewy, chunky blondies

  • cpauldin on February 25, 2011

    Don't overbake!

  • Emily Hope on May 19, 2024

    These are a long-standing favorite in our family, and always disappear immediately at potlucks, school events, etc. I leave out the coconut (we are not a coconut family), sometimes adding in some heath chips (1/2 cup) instead, although they are plenty sweet without that addition. Usually use pecans instead of walnuts. The last couple of times I've made these they've been underbaked, for our tastes, at 325/40 min; I usually go longer and sometimes up the temp towards the end. This makes them crispier on the edges; and probably best for same day eating as they get a bit hard the next day.

  • anya_sf on February 03, 2018

    I made 1/2 recipe in an 8"x8" pan. I didn't have butterscotch chips, so I used white chocolate chips and used dark brown sugar instead of light to add more caramel notes. I underbaked them a bit, which in retrospect wasn't necessary - she says to take them out when a knife comes clean, but most brownie/blondie recipes say not completely clean ("a few moist crumbs"). They sunk in the center and were very gooey, so could've been baked a tad longer, but no one complained. They were everything a blondie should be - sweet, butterscotchy, with tons of add-ins.

  • fultre on April 13, 2022

    A family favorite. I use Heath bits as I’m not a fan of butterscotch chips. There is a delightful mix of textures and flavors.

  • jimandtammyfaye on July 26, 2024

    Everyone loved these. I halved the recipe but accidentally used the full amount of sugar (1/4 c more than stated), which didn't seem to hurt them in any way. I used pecans instead of walnuts since that was what I had on hand. I pulled the brownies out of the oven when they reached 205 degrees, yielding delightfully crispy edges and a chewy interior.

  • nadiam1000 on August 17, 2015

    Chewy, sweet bar cookie - I used butterscotch chips, unsweetened coconut and toasted pecans - it reminds me of a Hello Dolly Bar minus the graham crust. Center was moist and appeared underdone but firms up as it cools. I like them chilled so I store them in the fridge.

  • Frogcake on August 31, 2016

    These chewy cookie bars were quick to throw together and super delicious. I used butterscotch chips and chocolate chips with walnuts as recommended. Although it feeds a crowd, these disappeared in no time. A keeper recipe!

• Sablés

  • cpauldin on November 17, 2013

    Best shortbread cookie ever. Following the procedure is key to the correct texture. Even better a day or two later.

  • senzler on November 27, 2022

    I loved these. Very similar to Paris Sweets Sable. Only difference seems to be the lemon in Paris Sweets

• 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.

  • averythingcooks on February 23, 2023

    I used a thick, seedless strawberry jam, almond extract & included the ginger, and the house is officially divided. I like them (and they are actually much better on the 2nd day) and T says "just okay". I made 15 g cookies (which seemed like a tsp) but only got 37 so mine are also bigger than she calls for.

• Brown sugar bundt cake

  • MollyB on September 25, 2023

    The flavor was great - I used ground hazelnuts and they were very nice with the pears, prunes, and almond extract. My cake partially stuck to the pan, which was disappointing, but that is not stopping us from eating it! I might try making high altitude recipe adjustments next time (I'm at 5000 ft) to see if that helps with the sticking.

  • Melanie on March 02, 2014

    I thought this cake was delicious and it was a hit with people at work. Nice and moist. I substituted roughly chopped almonds for the ground nuts and used sultanas instead of prunes. The almond extract flavour was certainly strong - keep an eye on this one!

  • anya_sf on February 10, 2018

    I used ground almonds and the optional almond extract, pears, and prunes. My bundt pan is dark and I thought the cake might be browning too much, so turned the oven down to 325 for the last 10 minutes. The cake was nice and moist. Flavor was definitely better the next day. I loved the pears and prunes together, but not everyone liked the prunes, so I'd try raisins next time. I have made this before and will definitely make it again.

• Coconut tea cake

  • zorra on October 01, 2013

    Very sweet to my taste.

  • Astrid5555 on November 24, 2013

    Quick, easy and coconuty, whole family liked it. As per Zorra's recommendation reduced sugar by 1/4, still sweet enough.

  • Melanie on November 01, 2015

    I used unsweetened coconut and didn't toast it, also used the suggested rum. This is a great cake, full of flavour and had lots of fans. I made a simple icing using the last of the coconut milk, butter and icing sugar and drizzled over the top, dusting with coconut.

  • MmeFleiss on November 12, 2015

    Start checking for doneness around the 40 minute mark.

  • Susan.D on November 08, 2018

    This is one of my favorite cakes when I want to make a cake that's not a lot of fuss. I've done the lemon variation several times, and it is equally delicious.

• Tribute-to-Katherine-Hepburn brownies

  • zorra on May 07, 2015

    Fudgey. Have also baked these in 2 small 6" heart-shaped pans for Valentines.

  • hirsheys on November 23, 2017

    These are quite delicious - slightly crisp outside and fudgy inside. Thin brownies, rather than thick ones. Edit: After a taste test - I like these slightly less than the original Hepburn brownies.

  • Nancith on December 06, 2021

    After making these I have decided extra fudgy brownies are not my favorite; these just came across as under-cooked to me (& extra time was added), a texture I tend to avoid in baked goods. Flavor was very chocolate-y, & the pecans had a nice crunch, although the chocolate gooiness kind of overwhelmed the pecan flavor. Probably just me--others in my family thought they were quite tasty.

  • senzler on November 27, 2022

    Very good. Fudgey

• Grandma's all-occasion sugar cookies

  • Astrid5555 on December 15, 2013

    My favorite sugar cookies for rolling-out so far. While the kids had fun using their cookie cutters and decorating the cookies, the adults just devoured them plain. Will make again!

  • stockholm28 on December 20, 2015

    I added a bit of lemon zest. These made a very nice rolled cookie.

  • stef on September 28, 2016

    I sliced these cookies and after baking them dipped them in lemon icing glaze. Delicious

  • MmeFleiss on September 04, 2019

    This was delicious and a huge hit with my 5-yr-old.

  • Ordinaryblogger on December 30, 2024

    My go to sugar cookie!

  • Beebopalulu on December 02, 2019

    I found them a bit dull but somehow incredibly moresome. At least one kid commented that they were the perfect texture.

• Earl Grey madeleines

  • Melanie on March 02, 2014

    I had similar issues - the earl grey flavour was not very pronounced. It also wasn't much fun trying to strain the tea leaves from the butter after steeping. Overall these had a nice taste but not quite what I was aiming for.

  • 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.

• Mocha-walnut marbled bundt cake

  • Melanie on March 02, 2014

    Lovely marbling and the cake tasted great. Next time I would toast the walnuts to bring out their flavour. I served this with a fudge glaze (cold at work). Love the idea of serving with warm fudge sauce and candied walnuts as per book suggestions though.

  • Dannausc on December 27, 2017

    This was the first bundt cake I’ve ever made. It got a little dark on the edges but tasted quite good.

• Cocoa-nana bread

  • Melanie on February 03, 2014

    This was good to use some old bananas however the chocolate flavour is much stronger than banana. Took approximately 20 minutes longer to bake than the revipe suggested. I substituted a milk / yoghurt mixture for the buttermilk.

  • aeader on November 26, 2014

    This was delicious and moist but the banana flavor did not really come though - it tasted mostly of chocolate. Tasted the batter before baking and the banana flavor was prominent so the lack of banana flavor after baking was a bit disappointing.

  • twoyolks on February 02, 2016

    The banana flavor was pronounced in my cake but I used very ripe (probably overripe) bananas. My issue was that the combination of flavors just wasn't particularly good. The cake also seemed a bit dry.

  • anya_sf on July 19, 2018

    The cocoa flavor really stands out; the banana is subtle. Despite the amount of sugar, the bread was not overly sweet. I almost omitted the chocolate chips, but added them at my son's insistence, and am glad I did. White whole wheat flour worked OK here, although it was somewhat noticeable (more the first day than the second). The bread was not as moist as regular banana bread, but was not overly dry. We enjoyed it.

• Fresh mango bread

  • LindaTenS on April 08, 2018

    Yummy - great way to use up not so great mangos

  • Zosia on May 15, 2017

    Chock full of juicy mango and flavoured with ginger and lime, this loaf offers the taste of the tropics. There's too much batter for my loaf pan so I usually make 1.5 times the recipe and bake two 8 1/2" x 4 1/2" loaves. It's delicious freshly baked but equally good the next day as the loaf stays moist and the flavours mellow over time.

  • Lepa on May 24, 2017

    We thought this was decent but like many of the recipes in this book, I found it to be sweet but lacking in complexity. I must be the only person who doesn't love this book but so far I'm not wowed by the flavors in anything I've baked from it.

  • lou_weez on January 03, 2021

    We really liked this bread/cake. My mango was overly ripe and only yielded 1 cup that mostly disintegrated when mixed into the batter but I think this helped with the the texture. I was generous with the spices and the ginger especially shone through. I also used dried cherries as that’s what I had in the cupboard.

• Golden brioche loaves

  • anya_sf on February 14, 2020

    The dough took longer to mix than stated (using a stand mixer), but turned out well. I only punched the dough down twice prior to refrigerating overnight. I used half the recipe for one loaf, the other half for raisin snails. The shaped loaf took extra long to rise, but baked up beautifully. It was super buttery and delicious.

• Brioche raisin snails

  • anya_sf on February 14, 2020

    I shaped the snails the night before baking and refrigerated them overnight, then let them rise (which took an extra 30 minutes) and baked them in the morning. They were absolutely wonderful.

• Raisin swirl bread

  • sosayi on April 16, 2018

    A solid cinnamon swirl bread. Slight issues: I ended up needing more butter than listed for spreading on the dough before sprinkling with the raisins and sugar and I agree with Anya_sf that it needs more time in the oven than stated in the recipe. Mine was a little under cooked and I should have checked the temperature before taking it out. It tastes great toasted with butter, especially the remainder of the loaf that I sliced and squirreled away in the freezer.

  • anya_sf on February 03, 2018

    I used half white, half white whole wheat flour, and used instant yeast, so I skipped the proofing step. I refrigerated the dough overnight before shaping and baking, which worked great. I added all the optional ingredients: orange zest, nutmeg, and cocoa. None of them stood out, but they all added subtle flavors to complement the overall cinnamon taste. The dough was easy to work with and rose beautifully. My only problem was baking time - after 45 minutes, it did not seem quite done (too heavy) so I took the temperature and it was only 105 degrees in the middle. I ended up baking it (still tented with foil) for another 20 minutes before I decided it just *had* to be done. And, thankfully, it was perfect. We loved it toasted with butter.

  • senzler on November 27, 2022

    I love this cinnamon bread. I omitted the raisins as they are not a favorite

  • chawkins on September 24, 2015

    I've made this before without any of the optional ingredients and it was good. This time, I included all the optional ingredients, and I like it a lot, the orange zest and cocoa really differentiate it from other cinnamon raisin breads. The top layer of the swirl, the bread did not rise as much as as the inner layers, I saw from the photo that Dorie's loaf had the same issue. Instead of plumping the raisin by steaming them, I soaked them in Sherry per James Beard and rather than using my hand to spread the butter on the rolled out dough as suggested by DG, an offset spatula worked real well.

• Espresso chocolate chip cookies

  • stef on August 08, 2022

    Added 2 tblsps espresso. Nice chewy cookie. Bakes up thin.

  • averythingcooks on September 06, 2022

    These are very tasty cookies! I agree with stef.....very thin but with a lovely chew.

• Coconut chocolate chip cookies

  • ecarlin on November 28, 2021

    If you're adding the coconut, halve the chocolate chips. Too many add-ins make for a cookie that has no structural integrity.

• Chocolate oatmeal drops

  • twoyolks on June 14, 2021

    These are quite chocolatey but also a bit dry. It doesn't really feel like a cohesive cookie and more like it's barely holding together.

  • averythingcooks on November 21, 2024

    I had to use a mix of chocolates for these (the end of a Lindt 70% bar + the last oz of Baker's semisweet topped up with semisweet chips) which actually worked out well. This cookie IS very chocolately and not overly sweet (which is why I think my semisweet chocolate was good choice for at least a little more sweetness). I got 23 cookies from a 1/2 recipe and 11 minutes seemed to be the baking sweet spot. T (who loves brownies) thinks these are great.

  • kateastoria on March 31, 2015

    used nutmeg instead of cinnamon. extra chocolately, as she says in the book!

• Peanut butter crisscrosses

  • ashallen on May 08, 2022

    Between the sweetness level, sugar coating, not-too-intense peanut flavor, and slight chewiness these made me think "peanut-flavored sugar cookies!" Overall a nice cookie, though I prefer peanut butter cookies that have a deeper brown sugar flavor (easily adjusted by substituting dark brown sugar for light brown + all or some of the white sugar). I'd also remove them a bit earlier from the oven next time so they're softer after cooling. I skipped the recommended parchment/silicone mat, and the cookies both baked well and removed easily from both single-layer and insulated aluminum cookie sheets.

• Honey wheat cookies

  • Evie on February 01, 2012

    pg. 81

• Quintuple chocolate brownies

  • amandabeck on June 23, 2023

    Decadent, fudgy brownies. Probably took them out a bit too soon fudgy. But delicious nonetheless. The office gobbled them up!

• Espresso cheesecake brownies

  • darcie_b on January 12, 2015

    The brownies were good, but I don't know why you save some of the chocolate batter to swirl with the cheesecake batter since it has a sour cream topping that hides the pretty swirling. I think I will just skip the swirl next time I make them.

• Brownie buttons

  • amandabeck on March 29, 2019

    These are quick, easy to throw together, without too many ingredients. Once I had divided among 16 muffin cups I found the finish buttons to be a little too thin-- mine didn't get a nice subtle dome on top like the picture showed. But a nice tiny hint of crunch on the outside and dense chocolate-y inside.

• Chocolate oatmeal almost-candy bars

  • kateastoria on November 04, 2020

    Better when chilled properly and even better few days later

  • Zosia on January 31, 2014

    Like oatmeal chocolate chip cookies, only better, with chewy crust and topping and a perpetually gooey chocolate filling. I used whole wheat flour (unnoticeable), reduced the sugar by 1/2 cup and omitted the peanuts.

• Peanuttiest blondies

  • ashallen on April 23, 2022

    These were great. I pulled them from the oven a few minutes early because I thought the edges were getting overcooked, but they ended up being moist and chewy throughout. Despite the recipe title, these were actually pretty chocolatey, especially since I used semisweet vs. milk chocolate. Not a problem for me, though, since I love peanut and chocolate together! I thought the cinnamon flavor was too strong when I ate one warm from the oven but liked it better once the blondies fully cooled. I skipped lining the pan with foil since I wasn't super-concerned about how the blondies would look after cutting. They don't stick overly much to the pan but using foil would have allowed for neater slicing.

• Brown sugar-pecan shortbread cookies

  • averythingcooks on October 07, 2022

    I actually really like these cookies but I do have a few comments. I chilled my rolled dough for more than the minimum 2 hour time but they did spread a bit / did not hold the clean edges as shown in the book. Also, I was sure I overcooked them (even starting with 2 minutes less than the cook time given) but then I tasted them...I get the brown sugar & the pecans with the lovely texture I expect from good shortbread. I would make these guys again for sure.

  • rionafaith on December 17, 2016

    p. 127 -- These totally didn't work for me, not sure what I did wrong. But they completely melted/disintegrated in the oven despite my dough being well-chilled. Womp womp.

  • Evie on February 01, 2012

    pg. 127

  • twoyolks on April 05, 2016

    These taste like mediocre shortbread cookies. Neither the brown sugar nor the pecan flavor can be tasted in the finished cookie.

• Linzer sablés

  • rionafaith on December 17, 2016

    p. 134 -- These are good, but very involved for a cookie recipe.

• Dried fruit biscotti

  • senzler on May 01, 2022

    These are a variation of the Lenox almond biscotti. Pg. 93. Equally good. They really spread so 12 x 1 or 1 1/2

• Chocolate biscotti

  • stef on February 10, 2017

    Very chocolaty. Replaced chocolate chips with white chocolate chip and sprinkled with pearl sugar

• Pecan powder puffs

  • Lepa on December 17, 2019

    These are good and easy to make. I used a one tablespoon scoop and the cookies took about 17 minutes.

• Traditional madeleines

  • stef on February 19, 2021

    Lemon zest and lemon oil was added. They were wonderful

• Nutty, walnuty, swirly sour cream bundt cake

  • anya_sf on March 08, 2018

    I used nonfat Greek yogurt instead of sour cream, because that's what I had on hand, and it worked great. For the swirl, I used walnuts, semisweet chocolate chips that I chopped a bit, and raisins. I also had trouble layering the swirl using the directions; the batter did not want to cover the swirl. Next time I would just layer the usual way (1/3 batter, 1/2 swirl, 1/3 batter, 1/2 swirl, 1/3 batter). I might also use a smaller bundt pan, as this cake doesn't require the large size pan. I loved this cake! When sampled the day of baking, it had a bright orange flavor which complemented the cinnamony filling. A couple of days later, the orange had mellowed, but the cake was still great. The swirl was crunchy - almost candied - in places, and all the swirl flavors melded together.

  • stef on November 21, 2015

    A very nice bundt cake. What I would differently next time. Put 1/3 batter in pan, spread 1/2 strudel, 1/3 of batter, rest of strudel and then rest of batter. According to instructions I had hard time covering strudel.

  • stef on June 16, 2018

    Made this as a simple sour cream Bundt cake. Turned out great. To be served with ice cream.

• Double apple bundt cake

  • hillsboroks on November 15, 2017

    The apple flavor really shines through with this cake and gets even better the next day. But as with as other fresh apple cakes the yummy crunchy exterior quickly softens so if you like the crunch serve it the same day or even better, while still warm. I used a golden colored nonstick Nordic Ware bundt pan sprayed with Bakers Joy, an oil spray with flour, and had no problem with the cake sticking to the pan. I baked it the full 55 minutes after checking for doneness at 50 minutes and it was perfect. I used toasted chopped walnuts, grated Granny Smith apples and a jar of apple caramel butter. This is a very dense cake because of the apples.

  • aeader on November 27, 2014

    Made this for Thanksgiving and used Brown Sugar Glaze from an apple spice cake recipe in Bon Appetit Feb 2007 issue. Cake was delicious, very moist and great apple flavor. Used spiced apple butter. Baked for 50 min and probably should have left in about 5 min longer. Did not reduce oven temp although used a dark nonstick bundt pan. Buttered the pan as recipe instructed, however the cake stuck pretty badly at the bottom of the pan so had to remove some of it in chunks, piece back together and "disguise" it with the glaze. Next time will use PAM for Baking or Wilton cake release.

  • anya_sf on December 08, 2018

    I used homemade apple butter (couldn't find it in stores), toasted pecans, Fuji apples, and white whole wheat flour to make it a teeny bit healthier, since we had it for breakfast. The cake was beautifully moist served the day after baking. It baked fine in a dark Bundt pan for 55 minutes (pan coated with Baker's Joy) and did not stick. Everyone at work loved it!

  • jay.moe on October 05, 2022

    The Double Apple Bundt Cake was moist and had a tender crumb. I used Jonothan apples, however next time I would use an apple with a stronger flavor. After mixing in the grated apples, I mixed in the flour and raisins, omitting the nuts, by hand with a rubber spatula. I added the optional icing, but made it a little thicker than instructed. The recipe states to wrap the cooled cake well in plastic overnight to ripen the flavors. I ate a piece while the cake was still warm and then covered it in an airtight container overnight. The cake was definitely better the second day and was still very moist. Although the cake doesn't have a strong apple flavor despite the grated apples and apple butter, it is still a delicious cake and I will make it again!

• Blueberry crumb cake

  • twoyolks on July 16, 2019

    I liked the topping a lot but felt that the cake was a bit bland and the blueberries didn't really do much.

• Coconut lemon tea cake

  • Lepa on January 28, 2020

    This is delicious and has a lovely texture. Like others, I think this is too sweet and I will reduce the sugar next time I make it.

  • 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.

  • stockholm28 on September 03, 2019

    This is a keeper, but I want to make some adjustments. I found it a bit too sweet so will try reducing the sugar slightly next time. I’d also like to try the variation with lime. It was very moist, but also light. It had a really nice texture. I froze some of it (individual slices wrapped in plastic wrap). They held up well.

  • SuzyP on November 20, 2021

    Very simple cake to make. I made the lemon version with some minor adjustments. I reduced the sugar by 50gr and used coconut cream and sweetened coconut as that's what I had.

• Far Breton

  • CATTALK on April 17, 2016

    I kept to the traditional "prunes only" version of the far and used Armagnac. Was rather alarmed at seeing the melted butter surfacing on top of the cake as it was cooking and remaining as I took it out of the oven, so did remove what I could with kitchen paper. All in all it is a really tasty recipe which I'll bake again, although using less butter.

• Lots-of-ways banana cake

  • cpauldin on February 25, 2011

    This is fool-proof with any of the variations!

  • ashallen on August 30, 2019

    I made the Banana Coconut version. A pleasantly flavored cake. Great texture when eaten soon after coming out of the oven - slightly crisp top contrasting nicely with soft cake inside. This set of textures faded by the next day, though the cake did stay tender. I made a half-batch version and forgot to place cake on a baking sheet while baking in an 8x8-inch pyrex pan - the bottom did end up on the brown side (though not bitter) and the top domed pretty high. Good with caramel ice cream!

• Cranberry upside-downer

  • amandabeck on February 16, 2020

    For some reason, many of the cranberries floated up and baked into the cake. Also, my butter/sugar mixture didn't dissolve on the top-- there was visible sugar granules once I turned it over. Maybe didn't caramelize enough? But people seemed to enjoy, I would try making it again. (Made for Xmas Eve)

  • Macnclaire on September 03, 2018

    Perfect sweet/tart balance. The cake was really light yet buttery. Another reason to love cranberries

• Summery peach upside-downer

  • twoyolks on August 16, 2016

    The cake was nice but the peaches didn't really add much to it. My peaches also stuck to the bottom of the pan so I lost the nice design I had made.

• Not-just-for-Thanksgiving cranberry shortbread cake

  • Zosia on February 05, 2018

    Sweet, tender, buttery cookie filled with tart ruby fruit...this is a visual as well as a taste sensation. I often make it with leftover homemade cranberry sauce.

  • PickyPalateMom on February 22, 2026

    Carries a great tangy punch in a lovely shortbread pastry. More like a cranberry jam sandwiched between two giant shortbread cookies than a cake. Today when I made the cranberry quick jam I spiced it with a bouquet garni bag filled with a broken cinnamon stick, a broken star anise, two cloves and 2 peppercorns. Served it to guests; very popular.

• Cinnamon squares

  • twoyolks on February 13, 2016

    I didn't particularly care for these. The cinnamon flavor is too strong. The cake is rather dry. The icing is took thick and takes on an unpleasant texture.

  • BethNH on May 05, 2017

    I hope the squirrels like this cake more than my family. I've had this simple cake bookmarked for years. I was looking for something simple to bake today and had everything necessary for this small cake. This is basically a glorified coffee cake. Half the batter is added to the pan, a sprinkling of chopped chocolate and a cinnamon mixture is placed on top, then the remaining batter is added. Finally, a very simple chocolate frosting graces the top. Sadly, nothing about this cake is good. I checked it at the minimum time and it was already cooked though the center looked wobbly. Shortly after coming out of the oven the center caved dramatically. Thankfully, the frosting covered this up. Even my teenage boys, however, would not eat this cake. Perhaps it was overcooked - though I don't see how. The cinnamon taste is completely overwhelming. Besides the cinnamon mixture in the middle there is a full tablespoon in the batter for a 9x9 pan. No one finished their piece of cake.

  • 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.

  • PickyPalateMom on March 18, 2026

    I’ve had this on my list for years. Came out well. Simple recipe does not require an electric mixer. Juiced up the ribbon with 3/8 tsp ground cardamom. Did not make the chocolate icing as, well, I didn’t think it needed it because it has that nice chocolate ribbon. Did not have the problems other commenters have noted (baked properly in the listed time of 40 minutes and was not dry). A nice simple coffee cake. I’d definitely make it again. Compares well with similar cinnamon-forward recipes: the Cinnamon Toast Squares in Fat Witch Bakery and the Cinnamon Chocolate Chip Snickerdoodle Bars in Snacking Bakes. Not sure which is my favourite. I like all of them.

  • passthegelato on February 13, 2022

    This is my favorite cake ever. Mixed by hand, easy to make. I find the reviews interesting. I adore cinnamon, and the moist cinnamon cake with chocolate ribbon is perfect. If you are less of a fan of cinnamon this cake may not be for you.

• 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.

  • TrishaCP on March 31, 2020

    The taste of this is great. But it is a significant amount of work, and following the 40 minute bake time, which was needed to cook the middle, led to a pretty dry cake. Not sure how that happened with buttermilk, lots of eggs, and chocolate!

  • Evie on February 01, 2012

    pg. 212

  • breakthroughc on November 18, 2022

    This is really good gingerbread. I agree with the other reviewers in that it is a fair amount of work, but mine was not dry. I used the stem ginger and the best part was when you got a little piece of that. I would double the amount of chopped stem ginger next time. I also did not bother to steep my whipping cream, but instead added some minced stem ginger and some of the syrup to the finished whipped cream.

• Apple-coconut family cake

  • Lepa on September 22, 2019

    This is a mild tasting apple cake with a lot of coconut to give it a nice texture and flavor. I didn't have apple jelly- or any other jam that seemed to go with the flavors- so I didn't glaze it and that seemed fine. Overall, this is decent but I like her other apple cake (the Marie Helene cake) much more and generally prefer more spice/flavor so I'm not sure it will make it into our regular rotation.

• Chocolate-chocolate cupcakes

  • meggan on November 16, 2020

    Made these with my 6 year old without the icing and we told ourselves they were "muffins" and ate them for breakfast.

  • stockholm28 on December 20, 2015

    This is a rich chocolate cupcake ... definitely for someone who appreciates a strong chocolate flavor.

  • 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.

  • MollyB on November 26, 2018

    The one time I tried this full recipe, my cupcakes ended up overcooked and sort of dry. I'd start checking 5 min under the baking time if I made them again. The icing is great and easy; it's now my go-to recipe for chocolate icing.

  • lindsey_5xsrit on May 12, 2026

    Made with the meringue frosting from the cover cake + everyone loved them. They didn’t exactly hit the spot from me but my family can be tough critics and many had seconds. I did swap in 1/2 semisweet chocolate and 1/2 bittersweet.

  • Beebopalulu on December 02, 2019

    Made these for a school bakesale. They were quite a hit with the kids.

• 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.

  • darcie_b on October 17, 2015

    This cake was easy to put together but lackluster when served on its own.

  • Susan.D on November 08, 2018

    This is a delicious, basic pound cake, the perfect blank canvas to play with. I added a full teaspoon of almond extract to play up that flavor. It worked really well.

• Marbled pound cake

  • PatriciaScarpin on April 14, 2011

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

  • milgwimper on January 16, 2016

    This is delicious, and I liked that both white and dark parts of the cake were flavorful. Baked it shorter than stated because of my convection oven, but came out slightly undercooked. It needed 50 instead of 45 minutes. This is a keeper recipe.

• French yogurt cake with marmalade glaze

  • zorra on April 06, 2014

    Cake doesn't get much easier than this. Baked 2 small 6-inch cakes for about 30 minutes. Not in a lemon mood, I used 1/2 teaspoon almond extract instead of zest, & drizzled top with glaze of a few tablespoons powdered sugar & a little amaretto.

  • 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.

  • stockholm28 on May 13, 2023

    Nice and very simple cake. Quick prep and no mixer required. I liked the use of ground almonds in this cake. I did not make the marmalade glaze. It was nice with a squirt of whipped cream and fresh strawberries

  • Rinshin on February 27, 2018

    Dense, mildly sweet pound cake with great taste of lemons and yuzu coming through. Used full fat Greek yogurt, Meyer lemon peels and yuzu marmalade. Dense enough that slicing thinly is possible. Delicious.

  • LouiseQuasiChef on December 04, 2017

    This is perfection! Easy and very, very delicious with natural flavors shining through brightly with a pleasing moist texture. Almond, lemon, yogurt, oil, sugar. I didn't even get to glaze the cake before folks were pressing me for a slice while the cake was still warm. Everyone loved it, including me. I will bake this again and again. One sad note: the cake fell in the middle. I need to research why.

  • Lunacran on December 13, 2018

    Good cake, easy to make. Does not need glaze - serve with fresh berries.

  • anya_sf on February 19, 2018

    Nonfat Greek yogurt worked fine. Natural ground almonds created attractive flecks in the cake. I used homemade Meyer lemon-orange marmalade for the glaze. I goofed on the instructions and added the oil with the other wet ingredients instead of at the end, but the cake turned out fine. It was perfectly done after 50 minutes in the oven; it did not rise much, but there was no gummy layer. The texture was soft and moist, and the flavor was pleasantly sweet - perfect with tea. The glaze was attractive, but not necessary from a flavor standpoint. A winner.

• Layered and round French yogurt cake

  • stef on March 31, 2017

    I doubled the recipe,omitted lemon zest and will make a Boston cream pie cake with it.

• Riviera yogurt cake

  • anya_sf on July 09, 2019

    Lovely, moist cake. I loved the almond, lemon, and rosemary flavors in this variation. I skipped the glaze and the cake was plenty sweet without it.

• Rum-drenched vanilla cakes

  • zorra on October 01, 2013

    Rum yum.

  • kkmatti on December 07, 2022

    Dull flavor, didn't enjoy the texture. Won't make this again.

• Date-nut loaf

  • Zosia on February 05, 2018

    This cake has great flavour and is not overly sweet but it's surprisingly dry and crumbly considering the amount of butter and cream cheese in it.

• Peppermint marble loaf

  • twoyolks on December 07, 2022

    I found the cake to be a bit dry for my tastes.

  • cpauldin on December 20, 2016

    Delicious! Think about adding fiori di sicilia next time in place of vanilla.

• 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.

• Black-and-white banana loaf

  • wcassity on February 06, 2026

    Tasty and easy. A loaf cake as opposed to banana bread. Chocolate and rum as prominent as banana.

  • 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.

• Brown sugar apple cheesecake

  • Jane on November 15, 2021

    This was a lovely fall dessert. I didn't chill it anywhere as long as I should have due to a bad storm throwing off my shopping plans the day before. So it was a bit soft but it still tasted great. The combination of caramelized apples with the cinnamon cheesecake is really good. I used gluten-free ginger snaps, thus making the whole dessert g-f. I also cut the apples smaller (thanks for that tip Astrid5555) - I think eighths would be hard to serve and eat. I plan to make it again, this time doing the day before so the cheesecake is more set.

  • cpauldin on October 11, 2015

    This is delicious and easy to make perfectly if you follow the directions exactly. I chose not to add the cooked apple mixture, so I spread a thin layer of apple butter on the crust after it cooled. Then I added the batter, and dropped dollops of the apple butter on the top and swirled them through.

  • 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.

  • anya_sf on December 18, 2020

    For the crust, I used cinnamon graham crackers. To boost the apple flavor, I included both apple butter, spread on the crust, and the sauteed apples (cutting them smaller per Astrid5555's suggestion). Substituting whole milk Greek yogurt for the sour cream worked fine. My 10" springform pan (Fat Daddio) has an extra-wide base so it doesn't fit in my roasting pan or even on a sheet pan, so I couldn't use the water bath baking method. Instead, I used Ina Garten's method, baking at 450 F for 15 minutes, then 225 F for 1.25 hrs (actually mine was in an extra 20 min due to poor planning), then cooling in the turned off oven for an hour. That worked super well; the filling was set and creamy with no cracks. The cheesecake was really delicious. It certainly was large and could serve 16, but with a teenage boy in the house, we got 10 servings.

• Hidden berry cream cheese torte

  • anya_sf on February 18, 2018

    The crust is fairly thick, almost like shortbread. The dough (crumbs, really) seemed quite dry in the food processor, but was fairly easy to pat into the pan. Seems like it would be challenging to roll. Both the crust and filling were quick and easy to prepare. I used cherry jam, probably double the amount called for, as 1/3 cup wouldn't cover the bottom. I was happy with the larger amount - good ratio of jam to filling. We ate it chilled, since it's basically a cheesecake, but less dense and smooth. It was yummy.

  • 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.

  • rionafaith on June 09, 2017

    Made this several years ago for my brother's birthday. The frosting had a slightly strange gummy, marshmallowy consistency that wasn't my favorite.

  • zorra on October 01, 2013

    Gorgeous cover recipe, but probably not a repeater for me. Applying crumbs was a real p.i.t.a. . . .

  • MollyB on August 30, 2022

    I made this with my 11-year old, who was obsessed with the cover photo. It looked beautiful, and turned out looking very much like the cover photo. The cake was good, but the icing really makes the cake (so only make it if you like marshmallow/Italian meringue sorts of icings). It was a little too sweet for my taste--I was happy with just one piece--but the kids at dinner really loved it. It would make a great kids birthday cake! It did not depose Maida Heatter's frozen chocolate mousse as the preferred festive dessert in the household.

• Perfect party cake

  • rionafaith on June 09, 2017

    Made this several years ago for a friend's birthday and it was a big hit.

  • senzler on November 27, 2022

    Great party cake

  • ozzzzzz22 on October 04, 2025

    Tasty cake and not overly complicated for a layer cake. I've made it twice now and probably will again. It's not overwhelmingly lemon-y - I almost wished I'd added more lemon, in fact.

• Bill's big carrot cake

  • anya_sf on April 22, 2018

    I made 12 cupcakes from 1/2 recipe (70 g batter each). They baked in 27 min. I added raisins, pecans, and unsweetened coconut. The cupcakes rose a fair amount but flattened as they cooled. Half the frosting recipe wasn't quite enough to pipe frosting on top. The cupcakes were the "classic" version with all sorts of mix-ins, moist with a coarse, muffin-like texture. We liked them, but thought the frosting was a bit too sweet. I'd add less sugar and more lemon juice next time.

  • zorra on October 01, 2013

    Surprisingly good. First made this cake by request & the requests keep coming. Prefer a white sauce-based frosting with cream cheese filling in the middle. Good as cupcakes too.

  • Melanie on April 20, 2017

    Loved this cake! Nice and moist and all of my changes worked well. Baked in a standard bundt tin at 150C for 65 min. Substituted whole meal flour and spelt flour for the plain flour. Substituted brown sugar for half of the white. No walnuts so substituted half almond meal and half sultanas. Skipped the icing and thought it was sweet enough already.

  • wcassity on July 26, 2015

    Delicious. Our new go-to carrot cake recipe. We loved the cream cheese frosting, and the suggested addition of craisins to the cake.

  • stockholm28 on May 04, 2020

    I also made half a recipe and made cupcakes. These were very good.

  • l_lbvbne on January 10, 2026

    This is our go to carrot cake recipe.

• Gooey chocolate cakes

  • Evie on February 01, 2012

    pg. 261

• Caramel-peanut-topped brownie cake

  • amandabeck on February 16, 2020

    The caramel peanut topping is delicious. I found the cake underneath to be a bit dense and dry-- not moist and dense like a brownie, but not a nice, light big crumb like a chocolate cake. But all was forgiven with all that caramel crunch on top to moisten it up. Looks impressive too. Would try to figure out a way to adjust the cake underneath before making again.

• Tiramisu cake

  • Evie on February 01, 2012

    pg. 266

• Fifteen minute magic: chocolate amaretti torte

  • Kinhawaii on August 31, 2024

    I agree with Jane’s notes for this recipe in the NYT. Absolutely delicious & quick. It is small at 8 inches wide and a little more than an inch tall but it’s very rich. Like the NYT’s version, half the amount of glaze is plenty.

• 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.

• Peanut butter torte

  • jzanger on June 18, 2018

    One of the best-received desserts I've made. A few notes to remember: when the recipe calls for "oreo cookies" it means the WHOLE cookie, cream filling and all; At the suggestion of a blogger, I upped the crust by 1/4 to 30 cookies and 5 Tbsp butter and I'd definitely do this again. My torte had about 6 hours of chilling and the textures and temperatures were just fine.

  • 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.

  • Emily Hope on November 09, 2015

    I've made this for a couple of big parties and have gotten raves! A peanut butter and chocolate lover's dream, it's creamy, crunchy, salty and sweet. It's quite rich, so I serve pretty small portions--Dorie says 6 to 8 servings but I'd easily get 10 or more out of it. Pretty easy to put together though it does need to be made ahead so it can set up. The tip about running a hair dryer over the springform pan to help with releasing it really works--I'd forgot to butter the pan last time and thought for sure it would stick, but it came out cleanly and looked beautiful!

  • LKrishnan81 on November 03, 2022

    Made this for a loved one's birthday. Suggest saving it for a large gathering. It's far too rich to keep in your own refrigerator for a week! But wow is it delicious.

• Dressy chocolate loaf cake

  • twoyolks on April 06, 2015

    This only really works well if you have a straight sided loaf pan; otherwise, it looks less "dressy." I made the icing with heavy cream as I was out of sour cream and it worked fine. I also used black raspberry jam that was seeded. The raspberry jam was the best part and I would've liked more.

  • zorra on June 29, 2015

    Baked in a 9" Pullman pan, this is impressive. Added espresso powder, 2 teaspoons to the cake, 1/2 teaspoon to the frosting. Also doubled jam filling per previous commenter's advice. With beautiful fresh berries marching around the base, people assumed it was purchased. The super-simple frosting is not sweet, just right made with 70% cacao chocolate.

• Peppermint cream puff ring

  • LKrishnan81 on November 03, 2022

    Converts easily to individual cream puffs. Easy Christmas dessert without feeling overindulgent.

• All-American, all-delicious apple pie

  • jenmacgregor18 on November 25, 2016

    Tried this one too for Thanksgiving. Uses tapioca instead of cornstarch as a thickener. I made it as a 9" instead of deep dish and so cut back filling by about 1/4th. It was delicious. I had people asking for 2nds or to take some home. I did cheat and used a store bought crust. It was very messy when it was cut. Looked awful; but tasted great. I think I'll have to try Dorie's crust...maybe it will hold up better. The breadcrumbs and tapioca in the pie definitely helped thicken; but it was still plenty juicy.

• Russian grandmothers' apple pie-cake

  • rionafaith on September 22, 2016

    Made this a few years back but don't remember if it was a particular hit or not. Interesting format, definitely somewhere between a cake and a pie so the title is accurate.

• 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!

  • jzanger on October 03, 2013

    Update (10/2013): I made this again, using my 10" clad pan and it worked out really well! The clad pan is the way to go, especially since I can never get my cast iron to heat evenly at med/low temps. I followed a combination of Dorie's recipe along with Deb's from Smitten Kitchen (http://www.eatyourbooks.com/library/recipes/592585/apple-tarte-tatin), using the ingredient list from Dorie and adapting the techniques from Deb's recipe. I let the apples--beveled as she suggests--sit with lemon juice and an extra 1/4 c sugar before beginning with them in the pan. I also took Deb's advice to begin letting the butter/sugar caramelize before setting the apples in the pan. Her suggestions to baste the apples and move them around as necessary for even cooking was also helpful, if a bit fussy. However I ended up with a really lovely, evenly caramelized apple tart. Here's a photo of my final product: http://instagram.com/p/e-13CZJogt/

• Alsatian apple tart

  • sosayi on November 27, 2018

    A really good apple custard tart. I used more apples than called for (to fill an 11-in tart pan), but I liked the higher apple to custard ratio, personally. Paired with a walnut crust (from Six Seasons), this was a delightful addition to the holiday table.

  • anya_sf on October 22, 2021

    Really delicious. I used the sweet tart dough with nuts (almond meal) and although it was quite pale after partial baking, the edges burned before the tart was fully baked. Next time I will check early and use a pie shield.

• 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!

• 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/

  • amandabeck on November 25, 2022

    This was just OK-- I like my pumpkin pie with a little more spice.

  • twoyolks on November 18, 2019

    The rum makes this boozy and the caramel adds a bitter note that I did not enjoy. I also didn't get a lot of pumpkin flavor in the pie.

• Streusled caramel pumpkin pie

  • amandabeck on November 25, 2022

    My streusel didn't turn out very crunchy (probably didn't get enough color) and so I think it both made the pie ugly and did nothing for flavor. Wouldn't do this again.

• My favorite pecan pie

  • Jane on November 20, 2018

    This is a great pecan pie. Not overly sweet due to the dark chocolate and espresso powder. I used about 25% less corn syrup and I think I would try even less next time as it was sweet enough to my taste. It was a little overbaked (hence no photo) as my oven decided to ignore me when I reduced the temp to 350 for the last 15 mins. I'll definitely make it again. Served it with buttermilk ice cream.

• Depths-of-fall butternut squash pie

  • hourlongshower on October 18, 2016

    Most favorite pie, ever! Prefer pears over apples here.

  • Evie on February 01, 2012

    pg. 329

  • jdjd99 on February 29, 2020

    Really unique and delicious.

• The most extraordinary French lemon cream tart

  • twoyolks on January 13, 2014

    The lemon cream is very good (even from someone who doesn't particularly enjoy lemon desserts). I made this with Meyer lemons which added a nice floral note. The standard crust didn't work that well with the tart. I'd consider either a nut based crust or maybe even a graham cracker crust in the future.

  • julesamomof2 on October 10, 2019

    This was indeed extraordinary. When I make it again, which I will, I would assemble and chill the tart for a few hours before serving. I followed her instructions to add the chilled curd to the room temperature tart and things began melting rather quickly. Leftovers, however, were perfect. Topped with raspberries.

  • fultre on May 18, 2025

    Just made for second time, as requested for son’s birthday. As others have already stated, the lemon cream has a lovely texture and flavor, and it is quite simple to make. I second the idea to assemble and let it set for a bit in the fridge so the cream doesn’t run when slicing.

  • Jane on February 26, 2024

    As many notes have said, this really is extraordinary. The lemon cream is so silky, smooth, rich yet tangy. And the crust was a great partner. I couldn't get the curd up to 180°F even after 30 mins, but at 160° the consistency seemed right so went with it and the final cream was perfect. There were no leftovers at the dinner I made it for - everyone wanted seconds.

  • 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.

  • cpauldin on February 25, 2011

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

  • Wiseraylee on May 14, 2020

    This was a hit at mothers day. So lemony delicious.

  • senzler on November 27, 2022

    Yes Tis Extraordinary. Always a hit. Fabulous

• Florida pie

  • rionafaith on September 22, 2016

    Made this for a BBQ -- not to my taste so I didn't try it but others seemed to like!

  • Zosia on February 05, 2018

    A delicious take on key lime pie with a traditional condensed milk-lime juice filling topped with fluffy meringue. What sets it apart is a hidden layer of chewy coconut goodness beneath the filling and coconut in the meringue (though I forgot that part!). I froze it overnight; it sliced easily with a warmed knife while still partially frozen.

• Tarte noire

  • Londonyankee on February 02, 2019

    Really simple recipe and incredibly rich!

• Chocolate-crunched caramel tart

  • rionafaith on September 22, 2016

    Like the most decadent candy bar. I made this several years ago and still fantasize about it, but I'm a bit afraid to make it again as I may devour the whole thing. Absolutely incredible.

• Double-crusted blueberry pie

  • stef on July 30, 2018

    Very nice filling but I used instant tapioca rather than flour. Took 15 minutes longer to bake. Nice with homemade lemon ice cream

  • twoyolks on July 05, 2017

    Really great blueberry pie. The filling had just the right consistency and was just sweet enough. The lemon zest and juice added just enough acid.

  • zorra on October 01, 2013

    Delicious. Was wary of flour thickener, but it worked beautifully. Halved the sugar, & used graham cracker instead of bread crumbs, as in her galette.

• Cranberry lime galette

  • rionafaith on September 22, 2016

    My dough was a bit too warm when I made this so it didn't hold its shape very well and ended up a bit crumbly. The flavor was very good though!

• Summer fruit galette

  • zorra on July 25, 2013

    Useful technique tips for preventing soggy crust (jam, crumbs), sizing & shaping, re-chilling. Baked it at 400 though on stone rather than 425, just 45 minutes. Omitted custard.

• 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.

  • twoyolks on October 15, 2018

    This was great. The almond flavor really complements the pear well. I had no issue with getting the almond cream smooth but I did use ground almonds.

• Honey-almond fig tart

  • carlenedrake on August 09, 2014

    Heat the jelly glaze immediately before you are ready to apply it. It will form a skin in just a couple minutes.

• Quick classic berry tart

  • hillsboroks on June 26, 2017

    When berries are all in season this is a lovely way to showcase them in all their fresh tasty beauty. The tart is easy to put together and the end result looks fabulous and tastes delicious. I used homemade raspberry jelly for the glaze and it just intensified the berry flavor.

  • 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.

  • nadiam1000 on August 17, 2015

    I made this for hubby's birthday - he said it looked like it came from a french pastry shop. used fresh raspberries and blueberries with passion fruit glaze(did not have red currant jelly) - beautiful, crisp crust, not too sweet.

  • fultre on April 13, 2022

    This is a family favorite, and the usual birthday dessert request for my oldest son. I never bother with glazing the fruit. Utterly delicious.

• 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.

  • Dannausc on December 16, 2017

    It was quite good. My wife said it was the best chocolate pudding she’s ever had!

• Real butterscotch pudding

  • hillsboroks on November 12, 2017

    The flavor of this pudding was fine for us but the texture is not as creamy as other puddings I have made. I agree with twoyolks that it setup very thick very fast. You don't dare stop stirring your pan for even a few seconds with this recipe. I have never used my food processor for a pudding recipe either and the whole process seemed cumbersome. I will stick with the Butterscotch Pudding from "Heartlandia" from here on out.

  • twoyolks on February 09, 2015

    The pudding setup much thicker than I would like for pudding. The flavor of the Scotch was too strong and made it taste boozy.

• 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.

• Raspberry crème brûlée

  • anya_sf on November 01, 2024

    Super simple to make and easy to scale down for 2 portions. Using the recommended ramekins, the custard layer was very thin and didn't cover the berries, so I squished them down. After 50 minutes at 200 F, the custard wasn't remotely set (probably my oven temp wasn't accurate that low and the berries may have also interfered), so I turned it to 250 F and baked another 20 min; at that point they were set, but the surface did look slightly curdled, although we didn't notice in the end. I used the broiler (no blowtorch handy) to caramelize the sugar (only 2 tsp each), which worked so-so - uneven browning, but the ice cube trick was neat. Would definitely repeat, maybe at 225 F with slightly smaller ramekins.

• Marshmallows

  • louie734 on February 17, 2013

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

• Bourbon bread pudding

  • sck on March 29, 2014

    This came out too wet and eggy for my taste. Usually Dorie's recipes are great. Not sure what happened here.

  • Wiseraylee on May 14, 2020

    It tastes great but I didn't get the custardy element of the liquid but I soaked for longer than a hour and once baked it turned out fine though not as tender as I would like. I also added raisins because what is bread pudding without raisins?

• Cherry rhubarb cobbler

  • Zosia on May 28, 2020

    I made this to use up frozen cherries and rhubarb. I didn't defrost them but they were partially thawed by the time the cobbler was ready for baking; no extra baking time was needed. This was delicious! It wasn't very sweet, the biscuit topping was tender and we enjoyed the ginger heat of the topping and filling.

  • Sgstat on April 28, 2026

    I love this recipe. Sometimes I make it with tart cherries and adjust the sugar, but usually I just use pre-pitted frozen cherries. Go by weight with the rhubarb, because stalks vary widely. The ginger and whole wheat really add to it.

• Strawberry-rhubarb double crisp

  • 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.

  • 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.

• Cran-apple crisp

  • Zosia on February 05, 2018

    This is my go-to crisp topping that's not only perfect with the fall fruits in this recipe but with summer fruit as well. It's crisp, chewy and very flavourful and like anya_sf, I think needs no further embellishment.

  • anya_sf on February 04, 2018

    I made 1/2 recipe in one large dish; baking time was the same. There was plenty of topping relative to fruit. I loved the coconut in the topping - unlike most crisps, which IMO absolutely require ice cream, this one was flavorful and sweet enough on its own. My family thought it was delicious.

• Tender shortcakes

  • stockholm28 on May 13, 2014

    This was very good, but mine didn't come together at all with the amounts in the recipe (it was just a bunch of crumbs that wouldn't hold. I had to add more cream to get the mounds of dough to stick. I tried this with white lily flour and don't know if that caused problem. I made 12 and definitely used more than 1/3 cup for each shortcake.

  • jzanger on June 17, 2013

    This recipe contributes to my idea of strawberry shortcake perfection. Crunchy and a bit crumbly on the outside, buttery and tender and a bit sweet on the inside. So simple, too. The yield is closer to 13 or 14 rather than 10, which means you can take Dorie's advice and freeze several unbaked dough balls for later!

• Blueberry-sour cream ice cream

  • Frogcake on August 27, 2016

    We loved this no-egg ice cream -never thought blueberry ice cream could be so out-of-this-world! I have also tried this with some variations: 1cup of fresh crushed strawberries, uncooked just macerated with one quarter cup of honey and one quarter cup of sugar, one tsp of lemon rind and juice, and one half cup of yoghurt with a full cup of heavy cream. Strawberries and cream ice cream!

  • anya_sf on February 28, 2018

    Super easy and no custard required. Tastes like blueberries and sour cream. Even made with imported blueberries, which are not always great to eat fresh, the taste was great. I thought the texture was fine, but it wasn't perfectly smooth and definitely formed an icy layer around the edges of my inexpensive canister-type ice cream maker. Still, we loved the flavor and simplicity of this recipe.

  • Christinalego on July 03, 2020

    Ab fab

• Good for almost everything pie dough

  • amandabeck on November 25, 2022

    Dorie's pie dough is dependable and delicious! You don't need any other recipe.

  • hillsboroks on November 27, 2014

    I think this must be about the perfect pie dough recipe. I tried it for the first time yesterday for my Thanksgiving pumpkin pie. Except for substituting 1Tbls vodka for 1Tbls water (per the Cooks Illustrated method) I followed the recipe exactly. I had a bit of extra dough which I rolled out, pricked with a fork, lightly buttered and sprinkled with cinnamon and sugar then baked in another pan. My family calls this "treat" and my husband went crazy over this one. Even though we won't eat the pie until later today I know from the sample we had yesterday that the crust will be perfect!

• Sweet tart dough

  • zorra on October 01, 2013

    Very good. Find that even if I freeze as instructed before baking, it will shrink unless I pile the weights (beans) high around the sides.

  • 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.

  • Wiseraylee on May 14, 2020

    Good recipe but it seems like there is some liquid missing from the recipe. I had to add a few splashes of water to get it to the correct consistency. Additionally, if you make ahead the dough and keep it in the fridge overnight you need to let it warm up for awhile before putting it into the pie pan or you end up working it too hard to get it pressed out.

• Sweet tart dough with nuts

  • anya_sf on October 18, 2021

    Delicious, tender crust made with almond meal. For the partially baked crust, some of the bottom crust stuck to the foil, so next time I will grease the foil more liberally. Careful when further baking this crust as the edges can brown rather quickly (learned this the hard way).

• Chocolate pastry cream

  • darcie_b on November 28, 2014

    This pastry cream ended up more like fudge than what I would consider a pastry cream. I ended up whipping 1/2 cup of cream and folding it in to lighten the texture. The flavor was rich and decadent, and not very sweet (I used 70% dark chocolate). I think next time I would reduce the cornstarch to 2 Tbsp. instead of 3.

• 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.

• White chocolate whipped cream

  • Zosia on December 26, 2019

    This worked out in the end but did require an extra chilling step so it could be whipped to firm peaks once the chocolate-cream mixture was added to the whipped cream. It had a strong white chocolate flavour and set up well while retaining its light, creamy texture. I used it as filling in a chocolate roulade.

• 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.

  • senzler on November 27, 2022

    This lemon cream is out of this world.

• Hot fudge sauce

  • Melanie on December 11, 2016

    Absolute winner. Substituted golden syrup for corn syrup. Made double so that I could use half when friends were over and keep a stash in the fridge for myself.

  • senzler on December 10, 2023

    I generally like anything Dorie does but was not crazy about her hot fugde. I like others better

• Coconut lime tea cake

  • ellen_uq0kdf on March 02, 2026

    Make sure you use a spray or cake goop and not just butter for the Bundt pan (it will stick if you just use butter as instructed)

• Fluted polenta and ricotta cake

  • ashallen on September 02, 2019

    Easy to make and an excellent texture - moist and tender through the outer edge. Also very pretty with the pattern created by the butter chunks placed on the cake's top surface before baking. I wasn't crazy about the flavors, however - it's very sweet (though I usually have a very high sweetness tolerance) and tastes strongly of honey (though I used a flavorful wildflower honey that I'm fond of). I found it helpful to eat with additional plain ricotta on the side - that helped to mellow the flavors. My husband liked it, however - perhaps because he's very fond of honey!

• Orange loaf cakes

  • ashallen on September 04, 2019

    This is the "orange" variation for the "Rum-Drenched Vanilla Cakes" recipe in this book. Great pound cakes - really nice dense but tender texture, good moisture, great butter-orange flavors. Mixing process is easy and simpler than that for some other pound cake recipes. Recipe calls for a pinch of fine salt - I like a bit more and have made a note to bump it up to 1/4 tsp and see how that goes. I was missing my second 8.5x4.5-inch loaf pan the night I made these so I subbed a 9x5-inch loaf pan and put a bit more batter in it - worked fine. Removed cakes from the oven once they reached 204F in the middle - that was a good temperature - both moisture and texture very good at that point.

• Tall and creamy cheesecake: A basic

  • senzler on November 27, 2022

    In my family it’s a toss up between this cheese cake and Bravetart

• Chocolate-banded ice cream torte

  • senzler on November 27, 2022

    I have made this for Xmas several times with peppermint crisp icecream. Always a big hit.

• A tourtely apple tart

  • ashallen on November 25, 2019

    This is a fabulously delicious dessert and very pretty, too. The first year I made it, I thought "This wins best new dessert of the year!" (and this was in December, so I'd already made a bunch of desserts by that point). It consists of a lightly spiced apple compote sandwiched and baked between two layers of rich, buttery, cookie-like pastry. That might not sound fabulous but, believe me, I briefly considered hiding this dessert so I wouldn't have to share :). I've used York Imperial apples and a mixture of Stayman/York Imperials for the filling - both worked well. Good with or without raisins, though I really love the pure apple flavor. Pastry browns deeply along the outer edge during baking but tastes great. Pastry holds shape extremely well during baking so it's easy to be creative with decorating the top surface with cut-outs in the pastry and shapes made from pastry scraps. Leftovers kept well for up to 3 days - it's never lasted longer than that.

• Banana cream pie

  • senzler on November 27, 2022

    Excellent. Painted bottom of crust with white chocolate

• Arborio rice pudding, white, black (or both)

  • ashallen on August 24, 2019

    This is a solid, basic stovetop rice pudding recipe. I made the vanilla ("white") version. All by itself, I found it to be on the lean side - I prefer a richer style with cream and/or eggs and therefore liked the "Creamier" variation the author provided better. The "Creamier" variation also had a smoother texture, though my plain version might have been smoother had I used Arborio (as called for in the recipe) vs. originario/Balilla rice. The recipe calls for a generous amount of vanilla extract - 1 tbsp for ~3 cups of pudding - I used a good extract (Nielsen-Massey Madagascar) but found that its bitter notes were coming through. Flavors were better balanced after swirling some sweet black cherry compote (yum!!) into the pudding.

• Creamier rice pudding

  • ashallen on August 24, 2019

    This is a solid stovetop rice pudding recipe. I made the vanilla ("white") version. Folding whipped cream into the pudding did a nice job of lightening the texture. The recipe calls for a generous amount of vanilla extract - 1 tbsp for ~3 cups of pudding - I used a good extract (Nielsen-Massey Madagascar) but found that its bitter notes were coming through. Flavors were better balanced after swirling some sweet black cherry compote (yum!!) into the pudding.

• Honey-peach ice cream

  • jimandtammyfaye on July 24, 2022

    Summertime/peach season favorite. The mixture of honey, peaches, and cream produces a complexly flavored dessert that begs to be eaten. It's interesting to experiment with different types of honey; a favorite has been Savannah Bee Co Wildflower honey. I have used nectarines in place of peaches, as well as a mixture of nectarines and peaches. Nectarines do not have to be peeled.

• Kitchn by Faith Durand

  Filled with lavish photos, and a wealth of recipes from cakes to cookies to breads, it's the one-and-done baking book any baking aficionado needs on their shelf.

  Full review

• New York Times

  It contains not only her favorite recipes but also an ample serving of the knowledge she has acquired over the past 30 years, during which she has baked nearly every day.

  Full review

• NPR

  Listen to Dorie talking to NPR about baking and the online community, Tuesdays with Dorie, that she inspired.

  Full review