Notes about Recipes in this book

• Toasted almond cookies

  • Zosia on May 24, 2017

    Tender and buttery, they were quite shortbread-like in texture with fabulous almond flavour, and crunch from the toasted nuts. They weren't much to look at but flavour and ease of preparation (drop cookie!) more than made up for that.

• Pie-plate butterscotch congos

  • Piebaker on March 10, 2017

    Fast, reliable, delicious. Have made many times. Although it calls for butterscotch chips we make it with chocolate chips. Chewy and moist. Easily transported for picnics right in the pie plate.

• Maple sugar scones

  • hillsboroks on January 28, 2017

    Lovely subtle maple flavor in a beautiful bronzed scone. The maple syrup and maple sugar glaze takes these scones far above the average scone. If you can get real maple sugar, use it in these scones. I found some in Toronto while traveling and tasting it in these scones made it all worthwhile.

  • Zosia on October 10, 2017

    Beautifully moist and tender with great maple flavour. I agree with the previous reviewer that the topping takes these to another level. Thanksgiving 2017.

• Emergency blender cupcakes

  • MollyB on December 13, 2023

    Delicious recipe, that really is as easy as putting all the ingredients in a blender and then baking. It was perfect for a work pot luck, and would also be great for school events. I might make some slight high altitude adjustments next time (I'm at 5000 ft.), as they fell a little bit after they came out of the oven.

• Supermoist banana-nut muffins

  • Lindalib on December 24, 2012

    Super easy, super delicious.

  • MollyB on May 16, 2022

    Easy, classic banana bread recipe. I like that it's not too sweet. I made it in as a single loaf, and the instructions worked perfectly. This is easier that other recipes I've made and very tasty - I think it will be my go-to recipe in the future.

• Three-bite whoopee pies

  • MollyB on July 17, 2022

    These are fabulous! And not too hard, apart from investing the time. I made the cookies and froze them, and them filled them a couple of weeks later (once I tracked down the Marshmallow Fluff brand marshmallow spread the recipe specifies). Doing the recipe in stages worked well. My pies ended up bigger than “three bites”- I’d suggest using a scant 2T dough per cookie to get the size recommended and have 20 finished pies. But we had no trouble eating more than 3 bites!

• Toffee chocolate-nut wedges

  • MollyB on November 16, 2025

    Easy and delicious! The only hard part of the recipe is waiting a couple of hours for the ganache to harden! Note that the EYB ingredients list unsweetened chocolate, but the recipe actually calls for semisweet or bittersweet chocolate.

• Nutty caramel-chocolate upside downer

  • Zosia on December 26, 2016

    I really wanted to like this cake. It had so many things to commend it: it was easy to make; it could be made a few days in advance; it was very moist and quite tender; it smelled heavenly....chocolate, caramel and toasted nuts. But in the end it wasn't very chocolatey and it was far too sweet.

• Peasant boule

  • hillsboroks on December 14, 2020

    Nice herb flavor and pretty simple to make. I used a mixture of rosemary, thyme and Italian parsley for my herbs. I also used Bob's Red Mill Bread Flour instead of plain flour. The texture was very open and light, almost like a dinner roll, and the aroma of the herbs while it was baking was enticing. This bread makes a lovely toast to serve for lunch with butter and thinly sliced sharp cheddar cheese.

• Olive and herb focaccia

  • znorman on September 11, 2023

    Wonderful and easy to make. I did not have Kalamata olives so I used green instead which I love.

• Buttery pull-apart dinner rolls

  • hillsboroks on October 20, 2017

    I raided the last of my herb garden to make the herb version of these rolls and I think the fresh herbs gave these rolls the flavor boost to make them special. The recipe directions are easy and clear. These went well with homemade soup but I can also picture serving them again at a holiday dinner.

• Never-fail pie dough

  • Zosia on October 10, 2017

    The dough was easy to work with and baked up tender and flaky with minimal shrinkage. I used it for the apple cider pie from the same book and pumpkin pies. I will make it again. Thanksgiving 2017.

• Chocolate-chip brownie double-deckers

  • Kfaber on September 14, 2013

    Another great crowd pleaser!

  • Piebaker on March 10, 2017

    Excellent flavor and fun to eat. Everyone loved them.

• Nut-crusted chocolate-banana swirl cake

  • Zosia on November 01, 2019

    It was tender and delicious with a crispy, nutty crust and I loved that even though this was a marble cake, the banana flavour was present in both the light and chocolate portions. I always use baking spray or homemade cake release to grease my baking pans but did follow the directions to use butter this time as I thought it played a role in creating the sweet walnut crust on the exterior of the cake. The cake did release from the pan cleanly but some of the walnut pieces were stuck on the bottom of the pan, fused to it with caramelized sugar.

• Layered chocolate mousse cake

  • LMKeckler on June 14, 2022

    I had a great result with this cake. It tasted like it came from a professional bakery. There are multiple steps, but the instructions are very clear and helpful. It got rave reviews from friends and family.

• Honey oatmeal bread

  • MollyB on October 27, 2023

    Great recipe! It seemed too wet at first, but came together perfectly after the 10 minutes of kneading in the mixer. It makes amazing toast. Watch the browning- I had to tent with foil 10 before taking it out.

• Apple cider pie with toasted-walnut lattice crust

  • Zosia on October 10, 2017

    Excellent apple pie. Thickening the cider in advance of baking ensured a filling that wasn't runny and of course using apple cider meant the filling tasted fabulous. The toasted walnut topping was a nice touch but milk wasn't a successful adhesive; an egg wash would have been better. I served this with maple ice cream. Thanksgiving 2017.