Notes about Recipes in this book

• Currant rosemary scones

  • radishseed on January 09, 2021

    I divided the dough into 16 pieces instead of 8 and froze half of it in a scone pan in the freezer. Baked these smaller scones for 15 min.

  • mmg0305 on October 25, 2017

    Check after 15 min, as they almost got burned. Make half quantity,

• Salty super dark chocolate brownies

  • meggan on August 29, 2016

    I was surprised but I did not like these that much. I think they need to be made in a pan that is half the size because as is they were flat and hard. The taste was also a tad bitter.

• Vanilla bean cake with pomegranate buttercream

  • SACarlson on January 02, 2016

    I found that the frosting recipe didn't make quite enough. Might be an idea to scale up the recipe.

• Peanut butter and oat granola bars

  • yassoma on January 19, 2017

    I reduced the total amount of sugar by about a 1/4 cup, as it seemed excessive, and I'm glad I did. However, these bars are nothing special. They're just okay, they're not delicious enough to be a treat, nor healthy/light enough to be a good snack. Won't make again. But I liked the idea of sea salt on top of oat bars and I'm likely to repeat it in another oat bar recipe.

  • julesamomof2 on January 21, 2018

    Are these granola bars? I would say no. They're more like an oatmeal blondie. And healthier than store bought granola bars? Maybe, since they technically have no preservatives, but with a ton of sugar and a stick of butter, I am certainly not feeding them to my children for breakfast. Obviously I knew what went into them before making them, but I had all the ingredients so I went for it. I will say, they are delicious, but an odd, in between treat.

• Salted chocolate chip cookies

  • yassoma on August 15, 2016

    Are these the best cookies ever? Nope. Are these the best VEGAN cookies ever? Yes, and by a long shot. Beauty of this recipe? Uses absolutely no refrigerated items. Yes. All pantry items that are available in every single household. This alone, is amazing.

• Whole wheat banana bread

  • julesamomof2 on January 28, 2019

    This is nice enough, but not banana-y enough for me. The whole wheat and flax seeds make it seem semi-'healthy'. I may try it again and up the bananas and see what happens.

• The Stumptown shorty

  • mmg0305 on October 25, 2017

    Came out slightly underbaked, but otherwise great. Will try slightly higher temp and/or longer time in oven

• Peanut butter cookies

  • stef on June 19, 2020

    A nice peanut butter cookie but even though I followed instructions mine spread a bit. Will make for gluten free friends. Baked nicer in convection oven.

  • bwhip on March 05, 2020

    Best peanut butter cookies I've ever had - and so simple and easy! Peanut butter, brown sugar, eggs and vanilla - that's it! Well, and a sprinkling of flaky salt on top. Crispy edges, soft centers, and great, pure peanut butter flavor. Always a hit.

• Scone base recipe (sweet)

  • Bugis on March 25, 2017

    I graduated from a British international school and my husband is British. We are a family with strong opinions on scones. This combines the best elements of British and American scones. It has the flavour and texture of a British cream scone (our favourite), but the wedge shape of American ones. We prefer the wedge shape because it avoids the kneading, rolling, cutting, rekneading, retooling, pattern that builds gluten and makes the last few scones more chewy. This has become our go to recipe, and I've made it more times than I can count.

• Boston Globe by T. Susan Chang

  ...nontraditional flavors that are attainable without access to rarefied ingredients or equipment. It isn’t the first or last of its kind, but none of that matters when you’re reaching for seconds.

  Full review

• Food52

  2015 Piglet Community Pick. I admire many aspects of Ovenly: its fluid stories and easy recipes, its delectable photos, and Erin and Agatha’s flexibility with recipes and flavor combinations.

  Full review

• Tasting Table

  The book is sweet and deeply personal—and happily saves New Yorkers hankering for the Blackout Cake from a long ride on the G train.

  Full review

• Food52

  Q&A with authors Agatha Kulaga & Erin Patinkin

  Full review