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Baking: From My Home to Yours by Dorie Greenspan

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Notes about this book

  • Eat Your Books

    2007 James Beard Award Winner

  • 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

    • 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.

    • 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.

    • 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.

  • Corniest corn muffins

    • vickster on April 06, 2017

      Good corny corn muffins - light and not too sweet.

    • heleneo on March 30, 2010

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

  • 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.

  • 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

    • 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.

    • 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.

  • Lemon poppy seed muffins

    • 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.

    • 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!

    • 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.

    • 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.

    • 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.

  • 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.

    • 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).

    • 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?

  • 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.

    • 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).

    • 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.

  • Coffee-break muffins

    • 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.

    • 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.

  • 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!

    • 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.

    • 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!

  • Basic biscuits

    • 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!

    • krobbins426 on January 30, 2013

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

  • Buttermilk biscuits

    • jzanger on February 12, 2013

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

  • 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

    • 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.

    • 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/

  • 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.

  • Apple nut muffin cake

    • 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.

    • Evie on February 01, 2012

      pg. 37

  • 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.

    • 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.

    • 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.

  • 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.

  • 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.

  • Cocoa-nana bread

    • 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.

    • 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.

  • Raisin swirl bread

    • 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.

    • 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.

    • 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.

  • My best chocolate chip cookies

    • 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.

    • ithyt on November 18, 2015

      Link didn't work for me.

    • 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.

    • 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.

    • twoyolks on August 19, 2012

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

    • 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.

    • moreace01 on May 09, 2011

      This is my go-to chocolate chip cookie recipe.

    • 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.

    • horsnhound on July 30, 2011

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

    • 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...

  • 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.

    • 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.

    • 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.

  • Chocolate oatmeal drops

    • kateastoria on March 31, 2015

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

  • Sugar-topped molasses spice cookies

    • 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.

    • 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/

    • Evie on February 01, 2012

      Page 77

    • schambers on December 09, 2012

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

  • 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.

  • Honey wheat cookies

    • Evie on February 01, 2012

      pg. 81

  • 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.

    • rionafaith on December 17, 2016

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

  • 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.

  • Tribute-to-Katherine-Hepburn brownies

    • hirsheys on November 23, 2017

      These are quite delicious - slightly crisp outside and fudgy inside. Thin brownies, rather than thick ones.

    • zorra on May 07, 2015

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

  • 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!

  • 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.

  • Chewy, chunky blondies

    • 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.

    • cpauldin on February 25, 2011

      Don't overbake!

    • 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.

    • 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!

  • Chocolate oatmeal almost-candy bars

    • 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.

  • 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

  • Espresso chocolate shortbread cookies

    • Evie on February 01, 2012

      pg. 125

    • louie734 on February 17, 2013

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

  • Brown sugar-pecan shortbread cookies

    • Evie on February 01, 2012

      pg. 127

    • 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.

    • 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.

  • 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.

  • Linzer sablés

    • rionafaith on December 17, 2016

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

  • World peace cookies

    • 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.

    • milgwimper on July 02, 2014

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

    • louie734 on February 17, 2013

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

    • Astrid5555 on December 23, 2013

      A delicious salted chocolate shortbread cookie - more please!

    • 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.

  • Lenox almond biscotti

    • michalow on December 10, 2017

      These are perfect.

    • louie734 on February 17, 2013

      Classic biscotti.

    • stef on October 27, 2017

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

    • auntlainey on March 23, 2018

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

  • Chocolate biscotti

    • stef on February 10, 2017

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

  • Grandma's all-occasion sugar cookies

    • stef on September 28, 2016

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

    • stockholm28 on December 20, 2015

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

    • 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!

  • Rugelach

    • 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.

  • 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.

  • Brown sugar bundt cake

    • 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.

  • Mocha-walnut marbled bundt cake

    • 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.

    • 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.

  • 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

    • 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!

    • 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.

  • All-in-one holiday bundt cake

    • 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.

    • 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!

    • 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.

  • Classic banana bundt cake

    • 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.

    • amandabeck on January 13, 2018

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

    • 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.

  • Coconut tea cake

    • 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.

    • 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.

    • 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.

    • MmeFleiss on November 12, 2015

      Start checking for doneness around the 40 minute mark.

  • Coconut lemon tea cake

    • thetoastedsprinkle on May 15, 2012

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

  • Swedish visiting cake

    • PatriciaScarpin on June 22, 2011

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

    • zorra on October 01, 2013

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

    • louie734 on February 17, 2013

      A very good simple cake.

    • 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.

    • 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.

  • 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!

  • Cranberry upside-downer

    • 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

    • Evie on February 01, 2012

      pg. 208

    • 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.

  • 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.

    • 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.

    • 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.

  • Fresh ginger and chocolate gingerbread

    • moreace01 on May 09, 2011

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

    • Evie on February 01, 2012

      pg. 212

  • Chocolate-chocolate cupcakes

    • krobbins426 on May 30, 2011

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

    • 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.

    • stockholm28 on December 20, 2015

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

  • Perfection pound cake

    • 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.

    • 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.

  • 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

    • 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.

    • 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.

    • 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.

    • 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.

    • 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.

  • Rum-drenched vanilla cakes

    • zorra on October 01, 2013

      Rum yum.

  • 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

    • 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

    • 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

    • 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.

  • Hidden berry cream cheese torte

    • louie734 on February 17, 2013

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

    • 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.

  • Devil's food white-out cake

    • 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.

    • louie734 on February 17, 2013

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

    • zorra on October 01, 2013

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

  • Perfect party cake

    • rionafaith on June 09, 2017

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

  • 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.

  • Gooey chocolate cakes

    • Evie on February 01, 2012

      pg. 261

  • Tiramisu cake

    • Evie on February 01, 2012

      pg. 266

  • 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.

    • 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!

    • 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.

  • Dressy chocolate loaf cake

    • 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.

    • 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.

  • 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.

  • 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/

  • 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

    • Evie on February 01, 2012

      pg. 329

    • hourlongshower on October 18, 2016

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

  • The most extraordinary French lemon cream tart

    • Evie on February 01, 2012

      pg. 331

    • 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.

    • 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.

  • 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.

  • 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

    • 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.

    • 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.

  • 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.

    • 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.

    • 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.

  • 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

    • 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.

    • 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.

  • 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.

  • 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.

  • 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

    • 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.

    • 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.

  • 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

    • 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.

    • 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!

  • Good for almost everything pie dough

    • 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

    • 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.

    • 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.

  • 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.

  • 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.

  • 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.

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Reviews about this book

  • The 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

Reviews about Recipes in this Book

  • French chocolate brownies

    • New York Times

      Good brownie recipes abound, and all you have to do is follow them. For a soft, light, buttery brownie, I like Dorie Greenspan’s French Chocolate Brownie.

      Full review
  • Corniest corn muffins

    • New York Times

      The muffins emerged from the oven flat-topped, as Ms. Greenspan had said they would be, grainy and only lightly sweet, interspersed with small, sunny kernel bursts, and delicious eaten fresh...

      Full review
  • Rugelach

    • New York Times

      They came out tiny — about an inch long — and crisp and brown, with a flaky crust. The tidiness of rolling the rugelach into crescents was offset by the filling that seeped out in rustic smudges.

      Full review
  • Tall and creamy cheesecake: A basic

    • New York Times

      Light and creamy and delicious, and the graham cracker crust was nicely salty. It was tangy but not too too tangy. In all it tasted just like you imagine a good bite of cheesecake will taste like.

      Full review
  • Rick Katz's brownies for Julia

    • New York Times

      These brownies are just about beyond description, but here’s my best shot: thick and fudgy, dense in flavor and texture but soft and free of heft — these are extraordinary brownies.

      Full review
  • Devil's food white-out cake

    • New York Times

      ...they did make for a sweet, unbelievably light cake — unbelievable given the size and presence of the thing, which was formidable.

      Full review
  • Blueberry crumb cake

    • New York Times

      The finished product was “gorgeous”...It tasted about the same as last time — maybe a little lighter, a little airier — but it looked right. I took its picture with the joy of a proud parent.

      Full review
  • Linzer sablés

    • Lottie and Doof

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

      Full review
  • Chocolate oatmeal almost-candy bars

    • Lisa Is Cooking

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

      Full review
  • Peanut butter torte

    • Everyday Annie

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

      Full review
  • Perfect party cake

    • Not So Humble Pie

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

      Full review
  • Salt and pepper cocoa shortbreads

    • Tea and Scones

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

      Full review
  • Apple nut muffin cake

    • Tea and Scones

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

      Full review
  • Basic biscuits

    • Tea and Scones

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

      Full review
  • Chocolate-chocolate chunk muffins

    • Tea and Scones

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

      Full review
  • Cream scones

    • Tea and Scones

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

      Full review
    • Food in Jars

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

      Full review
  • Perfection pound cake

    • Tea and Scones

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

      Full review
  • Creamy dark chocolate sorbet

    • Tea and Scones

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

      Full review
  • Cocoa almond meringues

    • Tea and Scones

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

      Full review
  • Carrot spice muffins

    • Tea and Scones

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

      Full review
  • Golden brioche loaves

    • Tea and Scones

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

      Full review
  • Tropical crumble

    • Tea and Scones

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

      Full review
  • Cornmeal and fruit loaf

    • Tea and Scones

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

      Full review
  • Chocolate spice quickies

    • Tea and Scones

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

      Full review
  • Classic brownies

    • Tea and Scones

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

      Full review
  • Dimply plum cake

    • Food in Jars

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

      Full review
    • Smitten Kitchen

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

      Full review
  • Tender shortcakes

  • ISBN 10 0618443363
  • ISBN 13 9780618443369
  • Linked ISBNs
  • Published Nov 01 2006
  • Format Hardcover
  • Page Count 528
  • Language English
  • Countries United States
  • Imprint Rux Martin/Houghton Mifflin Harcourt

Publishers Text

2007 Beard Award Winner!

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, "You write recipes just the way I do". Her recipe writing has won widespread praise for its literate curiosity and patient but exuberant style. (One hard-boiled critic called it a joy forever.) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch.

Even the most homey of the recipes are very special. Dorie's favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a wow occasion. Pierre Hermés extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren't more than enough, Dorie has appended a fascinating mini book, A Dessert Maker's Glossary, with more than 100 entries, from why using one's fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.

Dorie Greenspan has written or cowritten eight cookbooks, including Baking with Julia, which won a James Beard Award and an IACP Award; Desserts by Pierre Hermé, which was named IACP Cookbook of the Year; and Chocolate Desserts by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for The All-New Joy of Cooking and is a special correspondent for Bon Appétit, for which she writes the Tools of the Trade column.



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