Notes about Recipes in this book

• Oatmeal raspberry ginger scones

  • bwhip on October 21, 2017

    These sounded interesting, as I had some fresh raspberries and wanted to try a new scone recipe. I wasn’t sure about the combination of oats, raspberries and ginger, but they were really quite good. Not too sweet, nice crisp edges, and excellent texture. I liked the author’s suggested technique of shredding the cold butter, as it did seem to aid the blending process nicely. I sprinkled some turbinado sugar on top just before baking. We’ll definitely make these again.

• Single lady pancakes

  • soleilune on May 18, 2012

    Best pancake I've ever made!

• Extra crumb coffee cake

  • texannewyorker on September 25, 2016

    Turned out delicious, received rave reviews.

  • bwhip on May 16, 2017

    This was really good! I didn't have any sour cream, so I substituted buttermilk for the whole milk and sour cream, and it turned out great. I also scaled back the cinnamon (a little more than half of what was called for), as the recipe called for a lot, and I've had previous recipes where the cinnamon was just overpowering. The crumb topping seems like a huge amount - but the results were excellent. We'll make this again without a doubt.

  • BethNH on January 26, 2018

    Now THIS is coffee cake!! This cake is enormous - truly fit for a crowd. It's baked in a 9x13 pan and rises all the way to the top. Coffee cake for a crowd. The cake has three parts - the cake batter, a cocoa filling, and a topping. The cake is made by first putting down half the batter. Then the filling is sprinkled on top of that. The second half of the batter is then added (I always find it tricky trying to spread batter over a topping but I managed). Finally, a crumb topping is spread over the very top. In my oven, this took about 55 minutes to bake. I left it for 20 minutes to cool before trying a piece and was able to remove a piece with no problems. Oh my! Moist but light cake with a delicious center and lots and lots of crumb topping. Perfect for serving with coffee or tea. Simply wonderful.

• Baked coffee cake French toast

  • Zosia on December 28, 2013

    I hoped this would be a good way to use up stale challah and brioche rolls leftover from Christmas. The flavour was very nice and I still like the idea of the recipe but the portion of bread that was submerged in the custard was just too soggy. I used a 9" pie plate since I didn't have an 8" cast iron skillet and forgot to grease it; the french toast didn't stick so the first step of melting butter etc and the use of a skillet are unnecessary.

• Blueberry orange and almond pancakes with orange maple glaze

  • Zosia on May 06, 2020

    These had a lovely flavour and were light and fluffy even made with half whole wheat flour. I skipped the glaze and served them with straight maple syrup.

• Carrot cake pancakes

  • Zosia on January 05, 2014

    Light, fluffy pancakes with great carrot cake flavour. I skipped the cream cheese spread as they were quite tasty on their own but family enjoyed them with a drizzle of maple syrup. They browned too quickly on a medium heat setting, leaving the interior uncooked; a slightly lower heat setting worked well.

  • texannewyorker on September 25, 2016

    We really loved these. The cream cheese spread really made them.

  • sharone7 on May 25, 2021

    I cooked these after I'd made the Dessert Person carrot cake and had some frosting left over. In spite of the name they're not very sweet, but they're pretty good and not difficult. I'd happily make these again.

• Bacon black pepper waffles

  • texannewyorker on September 25, 2016

    Fantastic! Loved the addition of black pepper.

  • JJ2018 on April 28, 2019

    Brilliant waffle recipe came out perfectly and would be simple to adjust spicing and flavours around the toppings

• Toasted coconut Dutch baby with banana and pineapple

  • texannewyorker on September 25, 2016

    Did not care for this at all. It didn't behave as a Dutch baby should, it was really, really flat and not pillowy at all. The flavor just wasn't there either.

• Giant cinnamon rolls with buttermilk glaze

  • texannewyorker on September 25, 2016

    These are really, really good. She's not lying one bit, they are giant! But the recipe works as instructed and the result is quite delicious.

• Coffee bacon

  • texannewyorker on September 25, 2016

    This is a good recipe, I think, though I have to say that my bacon didn't crisp as much as I usually prefer. I like super crispy bacon. But, flavors are good! And it was fun to make, slathering that coffee smear all over bacon slices.

• Oatmeal cookie pancakes

  • texannewyorker on September 25, 2016

    These may be some of my favorite pancakes ever! Tastes exactly as advertised!

  • Zosia on March 09, 2017

    Light and fluffy, they're not very oatmeal cookie-like in texture but they certainly are in flavour. Everyone enjoyed them. (60ml batter per pancake yielded 24, approx 10cm diameter)

• Chocolate brownie cookies with white chocolate and roasted macadamia nuts

  • texannewyorker on September 25, 2016

    Didn't like these at all. The picture is beautiful, shows these plump, chewy-looking cookies, but the cookies I got were flat and crispy to the point of dry and crumbly. They went into the trash.

• Brown butter chocolate chip cookies

  • donascott on June 21, 2013

    These are terrific cookies. When I first made them I thought they were just good but when I found myself back at the cookie jar...well, just good didn't cut it. Bet us can't eat just one.

  • texannewyorker on September 25, 2016

    These are amazing cookies! I took them to friends who'd just had a second baby and their 4 yo devoured them!

  • Frogcake on October 01, 2016

    Incredible cookies. These are a household favourite. It's appropriate that this recipe is in the "I need a hug or brownie" chapter. Super comfort, straight out of the oven therapeutic cookies that can help you get through the most stressful moments in your life.

  • Smokeydoke on November 30, 2016

    Another +1 for amazing cookie. It is my favorite chocolate chip cookie recipe and that's saying a lot. Love these, can't wait to take them to the cookie swap.

• Mini pumpkin black and white cookies

  • wcassity on December 16, 2012

    Really great. Nice moist cookies. The cinnamon, pumpkin and chocolate a great combo.

• Perfect kettle corn

  • BethNH on January 26, 2018

    My oldest son is a big fan of kettle corn but it never occurred to me to make it at home (perhaps because I'm not a fan of pop corn). This afternoon, however, with the cold wind blowing and all the boys home playing video games, I thought I'd make them a homemade snack. The recipe was clear and easy to follow. The snack came together in minutes. The popcorn was very good - a nice balance of sweet and salty - but, despite my best efforts, there was some burned sugar and a few burned kernels on the bottom of the pot. The mess was easy to clean after a quick soak in hot water. The boys all pronounced the kettle corn very good and, even I had to admit it was pretty good

• S'mores brownies

  • sam2118 on April 13, 2013

    If I make these again, I will use my usual brownie recipe and add in the marshmallows and graham crackers. The brownies themselves were too cake-y for my taste.

  • Melanie on September 28, 2013

    I wasn't a huge fan of these - agree that the brownies were too cakey... I don't think I was a huge fan of the graham crackers and marshmallows sprinkled over the top either. I think the marshmallows could have been better attacked under the grill to get a better texture.

• Chocolate cookies and cream pudding

  • texannewyorker on September 25, 2016

    Why oh why did this have to be soooo delicious!? Could not stop eating it! It's kind of everything your inner child wants in pudding.

• "Man bait" apple crisp

  • soleilune on May 18, 2012

    Make sure to add some salt! It helps.

  • texannewyorker on September 25, 2016

    A very respectable apple crisp! I loved the addition of hazelnuts, a nice twist from usual walnuts or pecans. it makes a ton, too.

• Texas sheet cake

  • BethNH on January 26, 2018

    Cake really doesn't get much easier than this. As soon as the batter goes in the oven, the icing is started. Once the cake is pulled from the oven the hot icing is poured on top where it very quickly firms up. The frosting becomes melded with the cake and there's a nice mix of cake and frosting in every bite. It's moist and chocolatey with crunch provided by the walnuts.

• Pumpkin bundt cake with cinnamon glaze

  • Zosia on January 15, 2014

    The batter came together easily with a whisk and a spoon and baked up beautifully into a very moist and well-spiced cake. I reduced the sugar by 1/2 cup and skipped the sugary glaze. It tasted great the first day but was even more delicious on the second.

• Peanut butter birthday cake

  • alisonkc on January 21, 2014

    Even people who claim they do not like peanut butter like this cake. It has a nice depth and isn't too sweet. Works great as a sheet cake in a 13x9 pan.

  • Zosia on November 27, 2023

    A family favourite that I've been making for years. It comes together quickly, bakes up tall and fluffy and has good peanut butter flavour. I usually frost it with milk chocolate flavoured buttercream (Cake Bible chocolate Italian meringue buttercream or Flour fluffy chocolate ganache frosting).

• Kitchen sink carrot cake

  • Melanie on March 08, 2015

    Brought this cake into work and it was a big hit. I loved how moist this cake was, helped along by the crushed pineapple. I mixed sultanas and walnuts through (optional ingredients) and topped with the cream cheese frosting and extra walnuts. Will make again!

  • wcassity on February 02, 2022

    We didn’t love it. Not enough spice or sugar - a bit like moist carroty bread.

• Buttermilk skillet cake with walnut praline topping

  • texannewyorker on September 25, 2016

    One of our absolute favorite skillet cakes! Works with pecans instead of walnuts if you prefer, though the walnuts are great too. In the last step of mixing the batter, she instructs to stop mixing and fold in the last bit by hand. Do it. Your cake is a tad too dry otherwise.

  • Smokeydoke on March 10, 2017

    This is a simple delicious cake, ready to eat in 40 minutes. I love it. Photo included.

• Banana rum cake with brown butter frosting

  • texannewyorker on September 25, 2016

    This got RAVE reviews. So good. I turned it into a sheet cake without changing the recipe at all, just baked it slightly longer. It worked wonderfully and saved a lot of time.

• Simple vanilla cupcakes

  • Zosia on January 26, 2014

    Very good, basic vanilla cupcake. They baked up with a nicely domed top, fine, moist crumb and great vanilla flavour. I reduced the sugar to approx 3/4 cup (160g) and they were sweet enough. I also baked them on the middle rack in my oven.

• The best chocolate buttercream frosting

  • sara2682 on July 03, 2018

    This really is the best chocolate frosting! I usually use hot chocolate mix and it works great.

• Cream cheese frosting

  • Melanie on March 08, 2015

    Made without any of the suggested variations as a topping for the kitchen sink carrot cake. Tasted great. Make sure everything is well softened and blended to avoid lumps!

• Vanilla bean buttercream frosting

  • texannewyorker on September 25, 2016

    A solid, basic frosting recipe. Works just fine with vanilla extract if you'd rather not go to the trouble of scraping vanilla beans. But, if you double the vanilla beans she calls for, it's really pretty with all those brown flecks against the white frosting. I loved this on a deep chocolate cake.

• Mommom's chocolate bourbon-spiked banana bread

  • Christine on February 03, 2017

    I couldn't taste the bourbon at all, but this was still moist, delicious banana bread. I doubled the chocolate chips and skipped the nuts because of an allergy where I was bringing this bread. In my oven, I needed to bake 85 minutes -- which is 25 longer than the higher amount listed in the recipe. If I baked it straight through without checking on it, 80 minutes would probably have been sufficient. With the long bake time, the outside got quite dark, though not burned. At 60 minutes, it was a lovely golden color, but the inside was still jiggly, so extra baking time was a necessity. My Pyrex loaf baking dish is on the smaller side at approx. 8.5 x 4.5 inches which also affects the baking time.

  • eeeve on October 01, 2018

    Lovely and easy to make banana bread with a pronounced banana flavour. I didn't have chopped walnuts in, only ground, and used about 100g. I think the cake would probably be nicer with the chopped ones for a bit of texture, but it still tasted good. I also had to bake this for a lot longer than 60 minutes (75, I think), and I couldn't taste the bourbon either (though that's not a big deal)... Edit: I now only use about 50g of sugar, and a lot less chocolate than stated.

  • shirofly12 on June 07, 2020

    More cake like than banana bread like. Could have used more of a banana flavor. The use of bourbon instead of vanilla extract was nice. Definitely a trick I'll use if I ever run out.

• Cocoa almond granola

  • Zosia on January 29, 2014

    Not too sweet with subtle chocolate flavour. Not what I would eat for breakfast but a nice alternative to a cookie if you're looking for a sweet snack.

  • BethNH on January 26, 2018

    You can eat this by the handful! I've been looking for a good chocolate granola for a while now. This may just be it. A nice mix of oats, almonds, coconut, and cocoa are bound with butter, sugar and honey. The resulting granola is light and crisp with no hint of greasiness. It's chocolatey and just a bit salty. I think it would be wonderful added to some Greek yogurt and if you used it as a cereal it would turn your milk all nice and chocolatey.

• Dark chocolate and anise biscotti

  • Neodymia on August 12, 2014

    Good idea flavour-wise, but I think I chipped a tooth on them...

• Chocolate and black pepper goat cheese truffles

  • soleilune on May 18, 2012

    These were truly amazing. I can't wait to make them again.

• Chocolate bundt cake with chocolate sour cream glaze

  • soleilune on May 21, 2012

    This is now one of my go-to chocolate cake recipes. The sour cream makes the cake super moist, and gives the glaze a nice bit of tang. Note the glaze doesn't end up looking like the frosting in the picture in the book...it's actually more glaze-like.

  • Melanie on September 28, 2013

    This cake was delicious and moist. Made for a friend's birthday cake in my swirl bundt pan and decorated with icing and silver cachous. After some difficulties with getting the glaze / icing to work I did some internet research and found other versions of this recipe that use 3C icing sugar mixed into the glaze - this worked like a charm and gave an icing as it looks in the book.

  • bwhip on May 28, 2017

    So good! Really tender crumb, and a great deep chocolate flavor (we used Valrhona cocoa). A new chocolate cake favorite for us - and we've baked a lot of chocolate cakes!

  • BethNH on January 26, 2018

    This bundt cake comes together quickly with common pantry ingredients. The batter is quite loose and I had my worries about it coming out of the pan intact. My worries were unfounded, however, as it released nicely. The recipe had a baking time of 45-60 minutes. I checked after 45 minutes and my cake was done. In fact, it probably could have been taken out just a few minutes earlier. It is a bit crumbly and dry which I think could have been avoided with a shorter baking time. The glaze called for does not match the picture in the book which is clearly a frosting. I prefer glaze anyway. I melted the chocolate and butter in the microwave because that is so much easier than using a double boiler. Again, the glaze was very loose and it made me nervous. After a few minutes, however, it thickened up enough to pour over the cake. This is quite a good cake with nice chocolate flavor.

• Easy white chocolate mousse

  • texannewyorker on September 25, 2016

    This was really good and I love the idea! However, due to the similarity in color of the white chocolate and the whipped cream, it's very tough to know if you still have streaks or if you're fully incorporated.

• Sweet potato chocolate chip cookies

  • texannewyorker on September 25, 2016

    Addictively good. Especially around the holidays. They are cakey, but surprisingly they keep well sealed in a tupperware container.

• Lemon-lime and thyme cookies

  • Rivercat0338 on June 14, 2024

    Uses lemon and lime zest, not juice

• Cranberry orange poppy seed cookies

  • Melanie on July 11, 2017

    Easy log to slice and bake and therefore make ahead.

• Browned butter peanut butter crispy rice treats

  • texannewyorker on September 25, 2016

    Very nice twist on the usual crispie treat! They went fast at a beach day gathering.

  • Zosia on August 23, 2017

    Very tasty and popular version of the classic, and just as easy to put together.

  • BethNH on January 26, 2018

    Another Rice Krispie variation. This one uses browned butter and peanut butter. It calls for a bag of mini marshmallows but I used 7 oz. of marshmallow creme as it's what I had on hand. At first the butter, peanut butter and marshmallow didn't really want to come together smoothly and it looked curdled. After quite a bit of stirring, I was able to get it smooth. There was plenty of this mixture to add to the 6 cups of rice krispies which made them a bit more moist than the classic recipe. I sprinkled the top with a small amount of mini chocolate chips because everything peanut butter tastes better with some chocolate.

• Honey mustard roasted cashews

  • JJ2018 on April 15, 2018

    These were so easy and so delicious. Totally moreish!

• Vanilla bean snickerdoodles

  • BethNH on January 26, 2018

    Snickerdoodles are hard to mess with. Joy gives these a special touch with some added vanilla beans. These are not our favorite snickerdoodles. We prefer ours with a distinctive crunch. These are crunchy on the perimeter but the center remains soft and chewy. I'm not sure if this center would have hardened if they had been left in the oven longer and I also know that some prefer their snickerdoodles this way. The cookies are very good - they're just not our personal favorite.

• Honey whole wheat pound cake

  • Zosia on January 05, 2014

    Not to be mistaken for a breakfast food because of the use of whole wheat flour, this butter-, egg- and sugar-rich cake is a dessert, and a very good one. Not too sweet, moist and surprisingly fluffy with a pleasant, slightly nutty flavour.

• Food52

  In the end, what won me over was Joy's simple, unfussy approach to baking. I wouldn't call this collection groundbreaking, and its puzzling chapter breakdown makes navigation tricky...

  Full review

• Eats Well with Others

  ...it's recipes are totally accessible and doable, even to a beginner baker, with many of them only requiring a single bowl and a hand mixer! I would definitely recommend this cookbook...

  Full review

• Serious Eats

  Wilson's idea of comfort sweets has a little more panache than a workaday cupcake or a blasé brownie. Her banana bread gets spiked with bourbon...

  Full review