• linzertorte on September 23, 2011

  Best scones recipe and best challah recipe.

• slowfoodie on September 20, 2010

  Best English muffin recipe. All their recipes really work and are exactly the same as something purchased from their store. Their scones are really fantastic and are real scones, not muffins passed off as scones.

Notes about Recipes in this book

• Currant scones

  • anya_sf on February 12, 2022

    I made 4 scones from 1/3 recipe, shaped the night before and frozen, baked from frozen for 33 min. The scones were tender and crumbly-looking, but not actually crumbly, with a craggy exterior. The non-traditional cinnamon-sugar topping was nice and the scones were sweet enough to enjoy on their own.

• Lemon blueberry scones

  • anya_sf on May 18, 2019

    I doubled the lemon zest, used fresh blueberries (probably 1.5x the amount called for), and needed to add a couple of extra tablespoons of buttermilk for the dough to come together. I flattened the mounds slightly before baking, but probably shouldn't have, as they spread a lot. The scones were massive in size, but the texture was nice and light. The flavor was pleasantly sweet and the fruit flavors came through. They turned out just like the scones from Arizmendi Bakery (same as the Cheese Board).

  • MsMonsoon on September 12, 2020

    I agree totally with anya_sf. These turned out just like the scones at The Cheese Board -- large, heavy in hand, but fluffy and light tasting. And I think next time I'll do as she did, increasing the lemon zest and the blueberries. I have had trouble with scones in the past but these turned out great. Easy recipe, too, especially if you use the stand mixer.

• Pumpkin scones

  • MsMonsoon on June 05, 2022

    Delicious and easy. I upped the spices as the 1/2 tsp of spices combined didn’t seem enough. Instead I used a heaping 1 tsp of pumpkin pie spice and will try 1.5 next time. I also put the shaped scones on the sheet and into the fridge for 10 minutes since it was a warm, muggy day and I’ve occasionally experienced some flattening and butter leakage with the Cheese Board’s excellent blueberry lemon scones. Worked perfectly! I baked six scones and froze four to bake later.

  • HazukaPie on January 17, 2019

    Cook up your October pumpkins in the oven until soft - mash then allocate into one cup portions for the freezer to make anytime.

  • anya_sf on June 14, 2022

    These scones were light, fluffy, and lightly spiced - very enjoyable, although the spices could be increased if desired. Using my scone scoop, I got 8 smaller scones from 1/2 recipe. Shaped the day before, frozen overnight and baked from frozen, they were done in 28 min.

• Corn cherry scones

  • sosadetz on June 22, 2020

    This was one of the first recipes that I made from this cookbook. I subbed regular dried cherries for the sour ones called for, and they were still pretty much perfect. My one suggestion is to make sure you mound up the batter when cooking, because you don't want the scones to spread out too much and to become cookie-like.

  • metacritic on April 13, 2021

    Fantastic recipe that perfectly recreates the flavors of Arizmendi. We also made a batch without the cherries for our child, which were still terrific.

  • MsMonsoon on October 08, 2020

    These are just like the ones at the Cheese Board in Berkeley, if memory serves. So easy, especially in a stand mixer. I use the sweetened tart cherries from Trader Joe’s.

• Pecan pear muffins

  • metacritic on November 30, 2020

    I had a huge number of pears that needed to be cooked and so took out this recipe. Along the way, I realized that I didn't have light brown sugar - only dark - and so made that substitution. At the end of a pretty simple recipe, it was time to add the pear. Only then did I realize the recipe called for dried pears, not fresh. Oh well, too late at this point, so I added about a cup or a cup and a half of pear, barely making a dent in the numbers I hoped to use. The result was moist, tasted of pear, yet was light. I'll certainly make again with dried or fresh pears.

• Brioches

  • anya_sf on June 03, 2020

    Note that these are actually cinnamon-scented sweet rolls, not real brioches; at the bakery they are called brioche knots. I made the dough on day 1, refrigerated overnight, rolled and shaped on day 2, refrigerated overnight, proofed and baked the 3rd morning. Made in a stand mixer, the dough needed an extra 1/2 cup of flour to come together. These are one of my favorite things at Arizmendi and this recipe came pretty close to the bakery version. The bakery ones are maybe 50% larger. I was very pleased to be able to make them at home.

• Cranberry brioches

  • MsMonsoon on October 25, 2021

    I wish I had read Anya’s note under Brioches and made these over the course of a couple days because they felt like an all-day project! My dough was too wet, so difficult to shape and leaked a bit as it was proofing. I should have added a lot more flour where the recipe says you can (also a helpful note from Anya.) I used fresh cranberries, and can’t tell if I was supposed to! The recipe doesn’t say dried. While I’m not experienced at yeasted rolls and shaping dough, I managed a rough knot shape. Mine didn’t rise a great deal but they still tasted good. Will try again with the usual raisin version.

• Corn oat molasses bread

  • hilarie on May 03, 2020

    This one was meh. Kinda weird spongy texture and a touch too heavy on the molasses flavor. Baking time was way off, so keep a close eye on it.

• Plain and simple bread

  • hashi on April 01, 2020

    Solid wheat bread with a nice crust and great flavor. It’s going to work great for PB&J!!

• Sourdough starter

  • sosadetz on June 22, 2020

    I've had my starter going for the last three months. It's summertime, and as the weather's warmed up, the yeast has become way more active. At some point, I plan to try feeding it with whole wheat flour, just to see if that makes any sort of difference.

• City bread

  • sosadetz on June 22, 2020

    The first time I baked this, I found that it came out a little dark from my oven, and the bottoms of the loaves were a little burned. Next time, I'm going to decrease the amount that I spritz the loaves before baking, as I think that might have contributed to their over-crunchy crusts. Also might turn down my oven 30 or 40 degrees, to 420, or so. Still, excellent. Topped one loaf with sesame and poppy seeds, and left the other one plain. I do think the loaves might benefit from a slightly longer rise, or from rising outside of the fridge. Lots of variables to fiddle with, here. Another note - I think this is the recipe used at the bakery to make their baguette pieces each morning - will try shaping them in this way, as well. Probably will just involve shaping into a baguette, then slicing it into chunks.

• Irish soda scones

  • MsMonsoon on May 06, 2021

    A scone inspired by Irish soda bread. These are not sweet at all, so they are a good vehicle for jam or marmalade. Like all the Cheese Board scone recipes I've tried, these turned out! They look nice, rose well, and seem to have the flaky layers of a biscuit thanks to the folding technique. Lots of butter here -- 2.5 sticks.

• Banana mocha chocolate chip muffins

  • JHAFERKAMP24 on September 17, 2022

    Page 56

• Corn zucchini pizza with lime and cilantro

  • sosadetz on June 22, 2020

    Exactly like the pizza from the restaurant itself. Excellent. One suggestion I'd have it to ensure you slice the vegetables very thinly, otherwise your pizza might become overheavy, soggy, and the center of it might fall out while baking.