Notes about Recipes in this book

• Apricot, cranberry, and almond whipped cream scones

  • anya_sf on April 20, 2023

    Lovely scones - great flavor, barely sweet, extremely tender (rather crumbly). With the dough made ahead and frozen, then baked from frozen, the scones took closer to 25 min in the oven.

• Baked apple-cinnamon doughnuts

  • anya_sf on April 22, 2023

    The batter was a little runny to pipe easily (or maybe I should have used a narrower tip); next time I will just use a small spoon. These "doughnuts" were definitely not fooling anyone into thinking they were the real thing - too healthy - but my family really enjoyed them.

• Blueberry maple oatmeal muffins

  • anya_sf on April 14, 2023

    Very tasty and fairly healthy, these were very quick to mix in the morning after soaking the oat mixture overnight in the fridge. I used raisins. Just sweet enough, they tasted like a bowl of oatmeal in muffin form. Mine took 18 min to bake.

• Coconut sugar banana sheet cake with caramelized coconut sugar frosting

  • anya_sf on May 25, 2023

    I just made 1/2 cake recipe (no frosting) using half whole wheat pastry flour. We had it for breakfast. It wasn't too sweet and seemed fairly healthy. The cake isn't tall and baked in 23 min, so check early. While it tasted fine, I wouldn't rush to make this again.

• Rummy roasted pineapple pudding cake

  • anya_sf on April 14, 2023

    Good, fairly sweet dessert, which tasted mainly of brown sugar rather than pineapple; I would have liked more fruit. Nice with vanilla ice cream. After 35 min of baking in a glass pan, my cake was already set, so there wasn't much of a pudding layer in the end; I would check after 25-30 min.

• Moravian sugar cake

  • tarae1204 on February 10, 2022

    I once had Moravian sugar cake in a small bakery in Lititz, Pennsylvania (Amish area), and the humble looking cake completely exceeded my expectations in its deliciousness. It’s a simple yeasted cake whose dough is enriched with mashed potato. The top is dimpled, and the dimples create extra surface area for the sugar crumble topping. It’s also a very historic cake, associated with Moravian communities who came to the US in the 18th century. So I’ve wanted to make this cake for a long time, and I’ve found recipes for it to be rather sparse. This was the first attempt and it wasn’t my favorite. I found the flavors of orange zest and muscavado sugar to be too bittersweet. The cake I had was milder while still deeply flavored. The texture of the cake was fine, however. I’ll keep trying other variations.

• Melon, honey, and mint granita

  • EUrena99 on September 26, 2019

    This turned out heavenly. Easy and delish. Highly recommend!

• Wednesday Chef

  ...a cookbook about recipes made with all kinds of natural sugars, from coconut sugar to brown rice syrup, from muscovado sugar to maple syrup, from piloncillo to agave.

  Full review

• Baking Bites by Nicole Weston

  The recipes are all very clearly written, so you can feel confident approaching them even if you haven’t worked with some of the ingredients called for before.

  Full review

• Washington Post by T. Susan Chang

  ...a crash course in the splendidly diverse world or natural sweeteners, but its looser technique leads to the kind of compromises you might enjoy at a bake sale without seeking them out again.

  Full review