• Eat Your Books

  Be aware there are mistakes in the volume to metric conversions for this book. Either use volume only or check the conversions especially for flour.

• DKennedy on July 05, 2014

  Page 80. Made the cornmeal blueberry muffins off the NPR blog. Halved the recipe. Used GF flour. Had to make some adjustments as the recipe did not specify how long to cook the muffins for, also did not specify when to add the baking powder, etc. Despite these oversights, the recipe came out perfectly. Did not grease pan.

• DKennedy on June 28, 2014

  Page 69. Just made the jam filled scones (online recipe) and it came out perfectly. I used GF flour in place of the regular, and cut them with a square biscuit cutter. Mine only needed 23 minutes. Note that you may want to pop the dough in the freezer before cutting out the scones. I used lavender sugar to top the scones which complemented the flavors nicely.

Notes about Recipes in this book

• Chocolate almond muffins

  • mirage on January 14, 2015

    These were good the first day - great the second.

  • DKennedy on October 22, 2014

    Page 38. Oh my, these are delicious. Made a GF version of these using marzipan paste instead of almond paste, not sure if there is a difference. I used 7 oz. because that was what was in the tube. For the chocolate, I used TJs dark chocolate with almonds. I shaved 1 cups worth into the batter, then topped each one with a big chunk. After 8 minutes, I took them out and added more chocolate to the tops of the muffins in the hopes that those chunks will stay toward the top. Did the same at the end when they came out to cool. Made 13 huge muffins, not 16. The raw batter was spectacular. I did not space them out as she suggested and my center two muffins needed more time. All the rest baked through. I ended up baking them longer than 22 minutes. Have made these multiple times in the form of muffins and loaves.

• Chocolate chunk muffins

  • DKennedy on September 19, 2014

    Page 36. Just finished reading the book and this was the first recipe I decided to try out of the book. Per the head note, the batter can be held overnight. I used her GF flour mix, substituted buttermilk for the yogurt, and cut back the chocolate from 2 1/4 cups to 2 cups. Had just enough to fill a tin of 12 muffins. Made the batter ahead of time. Baked at 350 on rack in upper 1/3 of oven. They browned up nicely but the tops spread terribly and they fell apart when I took them out of the pan. I will have to play around with the liquid ratio when converting her recipes to GF, but otherwise perfect. The taste was similar to a chocolate chip cookie. Leftovers the second day were equally delish. Chocolate did sink to the bottom but in a good way..

  • DKennedy on February 16, 2015

    MODIFY: Next time try it with 1 2/3 cup flour as set out in the online version of the recipe on Food 52.

• Vanilla raspberry muffins

  • DKennedy on November 11, 2014

    Page 41. Easy to put together. Substituted GF flour and added the zest of 1 lemon. Batter is somewhat loose. Raspberries are folded in at the very end. Baked for 20 minutes, mine were perfectly done by that time. Light and sweet and have a hint of lemon from the zest. I am considering glazing 1/2 of them with the glaze recipe from p. 46.

• Zucchini muffins

  • DKennedy on September 18, 2014

    Page 49. See head note re GF option.

  • Frogcake on June 09, 2018

    Great muffins! Really “meaty” with a cup and a half of shredded zucchini and a cup of toasted chopped walnuts and raisins. They also retain their moisture for a few days.

• Brioche

  • DKennedy on September 18, 2014

    Page 108. Cover recipe.

  • yassoma on August 20, 2016

    I usually use an adapted version of the brioche recipe by Dorie Greenspan and it's great, but I decided to give this a try since the photos are amazing and it looked like it would be as fluffy as a cloud... however, there's TOO much flour and the bread came out to be dense! I ended up using it for French toast and it was alright but I didn't expect "alright" after all this effort. I weighed all my ingredients, but maybe my dough wasn't developed enough... My mixer couldn't handle any more, anyway, and it took way too long (30 mins of kneading). I was so disappointed to the point where I am not sure if I will try anything else from the book. Besides, the loaf pictured in the photos has STRAIGHT sides, and the pan used in the process photos has sloped sides... not the same loaf. :) EDIT: I just read the comment here, "Be aware there are mistakes in the volume to metric conversions for this book. Either use volume only or check the conversions especially for flour.", I used weights.

• Blueberry nectarine crisp

  • DKennedy on October 10, 2014

    Page 159. Made this tonight using badly bruised nectarines (seconds) and frozen blueberries. Served it warm with ice cream. This is a great dessert, everyone loved it and you can make it with whatever fruit you have on hand. It can be assembled early in the day and then just popped in the oven as you sit down for dinner.

• Chocolate-glazed cake doughnuts

  • DKennedy on January 21, 2015

    P. 181 Made the glaze only. Used to top the GF pumpkin doughnuts from Theo Stephan's book. I made a 1/2 recipe and substituted maple syrup in place of the honey. Added cacao nibs and mexican chocolate shavings atop the glaze. C ate two as soon as she walked in the door and declared these her favorite thing I've ever made. So, obviously, will be making these again.

• Banana chocolate silver dollars

  • DKennedy on September 19, 2014

    Page 194. See head note for GF option.

• Beer-braised pork on toast with an egg on top

  • DKennedy on September 20, 2014

    Page 230. Made the beer braised pork part of this dish on Friday to serve on Sunday. The rub was very flavorful and it smelled amazing when I was browning the meat. I used 2 lbs of bone in shoulder meat for this recipe and 1 1/2 bottles of white wine. On the stovetop, the meat took about 3 1/2 hours to fall apart. I refrigerated overnight and defatted and then cooked down the sauce the following day. On day two all components of the dish tasted perfect. Right now the sauce is in the fridge for a second defatting, and I will serve this tomorrow for a breakfast dinner. Makes a ton so plenty to put aside to make a second meal from this. Next time I will try it with beer, I think that will taste even more amazing!

• Chocolate chocolate teacake

  • DKennedy on September 29, 2014

    Page 94. Made this subbing 3/4 c GF flour mix and 6 T. Betty's four flour mix. I also left out the 1 cup chocolate chunks because the would have sunk to the bottom in the GF version. Used TJs 72% chocolate. Cake turned out very moist and subtly sweet. Next time I may add some chunks 10 minutes into cooking time or a 60% bar to notch up the sweetness factor. Very, very good.

  • SACarlson on September 21, 2015

    This tasted great, but made a huge mess. I followed the recipe to the letter and used the correct-sized pan, but I had a major overflow problem. Fortunately, I happened to have a pan on the shelf underneath my loaf tin. Looked online and others have had this problem too.

  • Joyceeong on June 28, 2017

    This cake is delicious! Moist with soft tender crumbs. I have reduced the sugar slightly to 180gm and it was just right for us, not too sweet, with delicious chocolaty flavour. Some of the chocolate sunk to the bottom, maybe the next time I will use chocolate chips instead. I have read about the issue of the size pan that some bakers had, but I have no problem with it, I baked in the size pan recommended and the cake came out perfect. Will definitely be making this again.

• Lemon kumquat poppy teacake

  • DKennedy on September 18, 2014

    Page 97. See head note for GF alternative.

  • DKennedy on December 20, 2014

    Page 97. This cake is excellent. Made this recipe using a combo of Zoe's GF flour mix and Three Bean flour. I substituted zest of 1 lime, 1 meyer lemon, 1 regular lemon, 1 tangerine, and 1 grapefruit for the zest called for in the recipe. I did not make the kumquat syrup called for in the recipe because I had some kumquat simple syrup on hand. Alt. use some warmed up marmalade or jelly in place of the syrup to glaze the warm cake. The syrup is very subtle. Would also make wonderful muffins, which is what is often offered at Milo and Olive. FYI, the cake stuck to the bottom on a nonstick loaf pan (3 times) so always line with parchment. Otherwise, perfect results.

  • DKennedy on July 28, 2015

    Page 97. The second time I made this recipe I used the iced the cake with icing from Smith and Hawkins Cookbook in place of the kumquat syrup. I added fresh passion fruit juice to the icing. Absolutely delicious. Always make it this way from now on.

• Carrot apple teacake

  • DKennedy on October 28, 2014

    Page 98. Made this today omitting the walnuts and substituting gluten-free flour in place of the all-purpose flour and bean flour in place of the whole wheat flour. Baked it in a 9" round cake pan and frosted it with a lemon cream cheese frosting out of the Once Upon a Tart Cookbook. Top the cake with candied lemon peel. This is my first attempt making carrot cake, I'm very pleased with the results.

  • DKennedy on July 28, 2015

    Page 98. Made this carrot cake again for Afternoon tea. Made two cakes, in springform pans, and served as a layer cake with Once Upon a Tart frosting on both layers. Very impressive looking and absolutely delicious.

• Gluten-free chocolate hazelnut cake

  • DKennedy on October 07, 2014

    Page 87. I made a few adjustments: Only had 1 cup of hazelnuts so substituted pecans for the other 1/2 cup and cut back the chocolate chips to 1 cup. I put 3/4 of the cup in at the onset and the last 1/4 cup 18 minutes in to cooking. I did this in an effort to not have all the chocolate sink to the bottom. It seemed to work, a lot of chocolate chips loomed at the top, next time try it 10 minute in so they sink to the middle. Very good but next time also cut back on the orange zest, use the full amount of the chocolate, pulverize the hazelnuts. Used and loved the lining technique illustrated on page 78.

• Pear whole-wheat crumb cake

  • DKennedy on October 07, 2014

    Page 88. Spoke with Zoe at her book signing, she says this cake is the one most similar to the GF Coffee Cake made at Milo and Olive. Like the coffee cake, the fruit can be changed with the seasons. Obviously, will need to sub the GF flour for the whole wheat, etc.

  • Astrid5555 on September 24, 2016

    A lovely autumnal cake, but not a quick one to make. It took me more than 30 minutes just to measure/weigh out all the ingredients for the topping and the cake batter. I also added some cinnamon to my topping as per a Serious Eats suggestion. Found it difficult to determine when the cake was done because the topping browned very quickly while the moisture from the pears made it difficult to judge the doneness of the batter. The finished cake itself was little bit on the sweet side and I would have preferred more fruit. Nothing which cannot be changed next time. However, we loved the subtle orange taste from including orange zest in the batter and from squeezing orange juice over the finished cake. A keeper!

  • bwhip on November 07, 2017

    Like most everything else I've made from this cookbook, this cake was excellent! Wonderful flavor and texture. Not the simplest cake to make, with a long list of interesting ingredients, but it turned out delicious, with a great ratio of fruit to cake and crunchy topping. The orange I used was fairly large, so I squeezed just half of it over the top at the end, fearing that using the entire orange might make it too soggy and wet. Seemed to work out perfectly for us.

• Persimmon spice cake

  • DKennedy on October 04, 2014

    Page 92. Made for tonight's Yom Kippur dinner using some overripe persimmons from a friends tree. I used gluten-free flour but made no other substitutions.I lined a 10 1/2 inch round pan as described using Zoe's instructions from page 78. The cake turned out just like the pictures in the book. Note that the ingredient list calls for 2 teaspoons baking soda but the body of the instructions references baking powder at step 4. Baking soda is the correct ingredient. This cake was spectacular served warm with vanilla ice cream. It has a subtle sweetness, not cloying, and I love that it uses persimmons, dates and raisins. I think i left out the nuts!

• Apricot-vanilla bean pound cake

  • DKennedy on December 16, 2014

    Step 3 in the book is incomplete. Correct it to include: after you have added 1/2 the batter to the pan, top with the apricot layer, then add the other 1/2 batter...... Correction is courtesy of Huckleberry Cafe. I love Huckleberry! I left a message on their voicemail and headed out to a Pilates class. When I got home, they had left me a response on my machine.

  • DKennedy on December 20, 2014

    Page 93. Made this recipe using GF flour and substituting blackberries for the apricots called for in this recipe. B/cuz I used GF flour, the blackberries sunk to the bottom. As a result, next time I will just fold into the batter than layering. The cake comes out crispy on the outside and buttery and moist on the inside. Everyone loved it. Note that the plain vanilla bean pound cake is often offered at Milo and Olive. FYI, the cake stuck to the bottom on a nonstick loaf pan so next time I will line with parchment.

  • TrishaCP on June 25, 2017

    The flavor of this is absolutely delicious, but I had problems with turning the cake out. By 65 minutes, my cake was pretty dark on top, and I followed the instructions about how the middle of the cake should appear. I waited the 15 minutes she suggested to let it cool, but my cake was still so soft that it broke in two. So it was cooked, just too hot to turn out. What's annoying is that my instinct was that the cake was too hot to remove from the pan, and I wish I had waited longer. Drats! For future bakers, I would also recommend a parchment lining on the bottom of the cake, because it is a very soft cake other than the crispy top crust.

  • Astrid5555 on August 01, 2016

    Amazing! Rather than layering I just folded all the apricots into the batter, worked well. As mentioned by DKenendy already, crispy on the outside and buttery on the inside with a lovely vanilla scent. Will definitely repeat!

  • bwhip on June 09, 2017

    Really good, especially when warm out of the oven. I cut the apricots into quarters (rather than halves), and used seven or eight instead of the ten called for, as it didn't seem like everything would fit in the loaf pan as my apricots weren't small. We didn't bother with the maple coating, as it didn't seem necessary. Got a little soggy on day two, but still delicious. Great vanilla flavor, nice crisp edges on top, and not overly sweet. Folded the apricots into the batter completely just before pouring into the loaf pan.

• Huckleberry gluten-free flour mix

  • DKennedy on September 18, 2014

    Page 55. Made this today for future use. Ingredients for a double recipe (13.5 cups) cost $16.00 from the Co-op using bulk bin for the brown rice flour and corn meal and Bobs Red Mill for the Potato Starch and Oat flour. Note that this amount includes leftover flour for next batch of all ingredients except the rice flour.

• Blueberry buttermilk scones

  • DKennedy on October 26, 2016

    Made these with Susan as part of our temple's high tea menu. We omitted the blueberries and increased the lemon zest as directed. These are wonderful and best undercooked but served warm out of the oven.

  • Astrid5555 on September 06, 2015

    These are delicious! Love the method of mixing the dough without the blueberries and then rolling them in like a cinnamon roll which makes for nice looking scones without any off-putting grayish-blue color.

• Chocolate hazelnut scones

  • DKennedy on October 26, 2016

    Susan and I made these as part of our temple's high tea menu. Served shaped as small balls, the first batch were a little flat but delicious and the second batch a little too flour-y. I will need to work on this recipe.

• Blueberry cornmeal cake

  • DKennedy on September 18, 2014

    Page 80. Made the muffin version of this cake, as specified on the NPR blog. Substituted GF flour. Freezes beautifully.

  • TrishaCP on June 05, 2016

    This is a really great cake flavor-wise. I felt like one cup of berries was a bit stingy, but it is a very moist cake, so maybe that is all of the fruit it can handle? My cake was baked after 55 minutes-but my oven runs very hot, so I checked it at 40 minutes (fortunately, as I missed the note here). It also sank in the middle, which may have been down to my oven or may have been down to the leavening (it uses quite a bit of baking powder and baking soda). I think this is definitely worth making and working through any issues though-it is really delicious!

  • MelissaM0223 on June 04, 2016

    Followed instructions as written - came out extremely well! Crowd pleaser

  • Frogcake on January 26, 2019

    Agree with others that this is a really tasty cake. My cake baked for 50 minutes. Some changes: I used Philadelphia cream cheese - about 100 g - in place of ricotta (no ricotta in my fridge); replaced the butter with olive oil; and used half a cup of whole wheat flour in place of equal amount of AP flour. I dusted a bit of icing sugar on top (forgot to sprinkle white sugar before baking). Nice with a scoop of gelato. Next time I would add a teaspoon of grated lemon rind and double the berries. The following day, it was super moist and delicious with morning coffee.

• Lemon pistachio cake

  • DKennedy on September 18, 2014

    Page 83. See head note for GF alternative.

  • MmeFleiss on March 28, 2017

    I only had a 1/2 of the required pistachios so I made this as cupcakes. Fabulous! Will definitely make again.

• Chocolate banana walnut cake

  • DKennedy on January 10, 2015

    Page 86. I made a GF version of this using 1 cup GF flour mix (Huckleberry's recipe), 3/4 cup Bette's Bean Flour, and 1/2 cup almond flour. I omitted the walnuts and I also left out the the 3 sliced bananas, simply because I only had previously frozen bananas on hand. The cake was a snap to put together. It baked for 1 hour 2 minutes and probably was a little too brown on top when I took it out. I took a slice while it was still warm and loved it. Not too sweet. Will report back after it cools. The chocolate chips did not sink to the bottom which can often happen with GF adaptations. I think this would be even better with the extra 3 bananas sliced into the cake.

• Pear ginger muffins

  • TrishaCP on January 16, 2019

    These made a tasty spice muffin. I'm not sure if I just didn't cook my fruit long enough, but my pears were still in chunks rather than mashed fruit. I am sure they are delicious either way!

  • Frogcake on December 28, 2018

    I topped these muffins with a cashew brown sugar streusel crumbled with some butter. As well, I added a cup and a quarter of the softened fruit mixture - wasn’t easy to separate the juice from the fruit as it was mashed in together. All in all, a very tasty muffin.

• Apple buckwheat cake

  • TrishaCP on November 08, 2014

    This was a stunner of a cake. It sounds very wholesome, but with the amount of butter and eggs called for, it is anything but- it is rich and buttery. I baked mine an hour in a 10 inch metal cake pan-not as long as the recipe called for to keep the sides from burning. It was VERY soft in the middle even though the tester came out clean. (Having said that, my oven has been wonky lately, so I think you just need to keep an eye on it and you should be fine.) The recipe calls for minimal AP flour, so would be easily adapted for anyone looking for a gluten-free option (the other flours used are gluten-free).

• Mixed berry cobbler

  • TrishaCP on July 05, 2016

    This tasted really good, with the tart fruit (I used a combination of blackberries, raspberries, blueberries, strawberries, and cherries and less sugar than called for) and buttery biscuit. The biscuit was delicious (in spite of me forgetting the baking powder until just before rolling out), but was way more complex in preparation and cutting than I really want to deal with for what should be quite a rustic dessert.

• Banana poppy seed muffins

  • Astrid5555 on August 27, 2015

    These are delicious with a very light texture despite a half AP half wholewheat flour mixture and have a lovely crunch from the poppy seeds. Great way to use up overripe bananas!

• Whole-wheat raisin scones

  • Melanie on October 12, 2014

    These are pretty tasty scones, although I overbaked slightly and as a result they were slightly dry.

• Baked apples with oat crumble

  • Melanie on August 08, 2015

    Used the crumble to top an apple crumble (stewed apples with butter and golden caster sugar). Delicious caramel flavour. Made a triple batch and will store the extra in the freezer.

  • bching on September 20, 2015

    This is basically an apple crisp with half apples instead of slices. That being said, it felt a little less dessert-like than a crisp, especially with some yogurt as topping, as per Nathan's suggestion.

  • bwhip on September 19, 2018

    Delicious! Another excellent recipe from this great cookbook.

• Cherry tomato-goat cheese cobbler

  • meggan on September 12, 2018

    Good and easy. I used Zatarain's biscuit mix. Shhhh

• Fresh blueberry brioche

  • chawkins on July 19, 2018

    Wow, this is so good even though I forgot to sprinkle the two tablespoons of sugar over the berries. However, next time I make it, I won't leave it in the fridge overnight, I'll reshape after an hour in the fridge, so the berries are still somewhat frozen; that way they won't be squashed during reshaping. There will be a next time for this, though not too soon, it is just so decadent, so rich, one should not be eating this everyday.

• Fresh cornbread

  • Rachaelsb on January 13, 2017

    Phenomenal. Perfect cornbread. Want to try in summer adding corn. No need for honey glaze on top...but could be amazing!!!!

• Fig-brown sugar muffins

  • Rradishes on January 04, 2018

    Made this with bananas instead figs, and this is now my favorite whole wheat muffin. It's so moist and light, and almost all whole wheat flower.

  • MmeFleiss on August 22, 2015

    I should have definitely looked at the notes first because although very delicious using bananas (one of the fig substitutes mentioned in the book, along with raspberries and blueberries, and plums), my muffins were way too oily and sunk in the middle. I will definitely try again with less oil next time to see if that fixes both problems.

• Sweet corn muffins

  • Rradishes on December 29, 2017

    Delicious. Muffins come out very moist, buttery, and natural sweetness of corn comes through. Since recipe makes more than 1 tin of muffins baked the rest of the batter in a square pan which also was great.

• Black and blue oat bars

  • Rutabaga on September 28, 2015

    I made these by following the Imperial measurements, and they turned out quite well, although also quite crumbly. The only things I changed were using all blackberries (no blueberries) and baking them in an 8" x 11.5" pan, which seems about right. The whole wheat was a delicious addition to the shortbread crust, and using whole berries made for an exceptionally delicious filling. I also appreciate the fact that these bars aren't too sweet, and have a great rustic-yet-refined appeal.

  • swegener on June 10, 2015

    Yum! These are delicious, but the measurements are all off--I'm not sure what they are supposed to turn out like, but I did like what I figured out to make. The oat topping called for 1 cup and 2 tbs oats or 55g oats, even though that is a little more than half the amount. I added more oats, and cornstarch to make sure the filling set. I also made it in a 9x9 pan not the 8x8 pan and it was still much thicker than the picture. I first added it to the smaller pan and the crust filled it almost to the top, and there wouldn't have been room for any berries! It is very important to cut these while warm, as the recipe suggests, otherwise they crumble.

  • bwhip on June 04, 2017

    These were really good. Like one of the other reviewers, I opted for a 9" x 9" pan, as it seemed like a little too much for an 8" one. The bottom crust was pretty thick with a 9" pan, would have been even more so with 8". I didn't have blackberries, so used blueberries and raspberries, which worked out great. Based on good experience with other similar recipes, I opted to add to the filling the zest of one lemon, and substituted lemon juice for the tablespoon of water called for. I cut them when hot as suggested, and then again each time getting one out of pan. They certainly can be a bit crumbly, but they sure are delicious!

• Herb biscuits

  • May3 on October 11, 2014

    The texture was good....it really did come together. But it was very salty.

• Brussels sprouts and bacon frittata

  • MelissaM0223 on June 04, 2016

    This was delicious - skipped the brussel sprout leaves on top but that made no difference.

• Butter and herb potatoes

  • MelissaM0223 on June 04, 2016

    Just baked for 25 minutes at 425 and came out very well

• Bacon cheddar muffins

  • MmeFleiss on September 20, 2015

    This was way too oily the first time I made it. I cut out all the oil, used 4 tablespoons of butter, and upped the bacon grease from 1.5 tablespoons to 2. It was perfect.

• Apple cinnamon crumble muffins

  • Frogcake on May 10, 2018

    Love these “hippie” muffins so much that I make them once every month or so. The apple can be replaced with pears, and other substitutions can be made for the seeds and grains -whatever you have in your cupboard. I also replaced the wheat germ with teff. A personal preference- I replace the butter with canola except in the crumble. For the crumble I add one extra tablespoon of brown sugar and just for efficiency sometimes use Bulk Barn seed mix in the crumble in place of the four tablespoons of seeds specified in the recipe.

• Gluten-free vegan banana chocolate muffins

  • Frogcake on December 02, 2018

    These are pretty amazing muffins! When I don’t need the vegan part, I have substituted flax seed with one egg, honey or brown sugar for the agave, and whole milk yogurt for the coconut milk. Equal portions of oat and rice flours also works well. My ten year old gluten-free guest this weekend gobbled these up. Note to self: don’t omit the chocolate!

• Hot farro porridge with blueberries and toasted walnuts

  • Frogcake on May 22, 2017

    We thought this was quite delicious and a filling, healthy breakfast for my son who is always very hungry in the morning. I added an additional half tablespoon of brown sugar to each of the farro and blueberries, and a third of a banana, sliced, to each bowl. You could also add a dollop of plain yogurt. I served half to my starving son, and divided the rest between my husband and I.

• Lemon cornmeal muffins with lemon glaze

  • bwhip on December 30, 2017

    I’ve made these many times now, and they’re always fantastic. Very lemony, with a wonderful crumb from the ricotta and cornmeal. The glaze is just right.

• Baking Bites

  The recipes are clearly written and easy to follow, with a bit more emphasis on whole grain recipes...than you’ll find in some other books.

  Full review

• Food52 by Frank Castronovo & Frank Falcinelli

  The 2015 Piglet Tournament of Cookbooks vs. Sean Brock's Heritage

  Full review

• Food52 by A.J. Jacobs

  The 2015 Piglet Tournament of Cookbooks winner vs. Peter Miller's Lunch at the Shop

  Full review

• Tasting Table

  Nathan chronicles the breakfast spread she whips up at Huckleberry, breaking each section down by the time she gets around to making it at the bakery.

  Full review