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The New Sugar and Spice: A Recipe for Bolder Baking by Samantha Seneviratne

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Notes about this book

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Notes about Recipes in this book

  • Black pepper, dark chocolate, and sour cherry bread

    • Lepa on September 29, 2019

      This was good but a bit too sweet for me. I only put 1 tsp of pepper in the batter because I was concerned that it would be too spicy for my kids but there was only slight aftertaste of pepper. It wasn't spicy at all.

  • Crunchy peanutpepper cookies

    • urmami on October 23, 2016

      Fantastic! Spicy, flavorful, great texture. Samantha Seneviratne is a genius.

    • violi on January 01, 2019

      These are incredible. Everyone at my work freaked out.

    • Rinshin on October 26, 2016

      I made these per recipe except reduced the amount of cayenne by half. These really spread a lot. The two inch became 3 1/2 inch to 4 inch cookies - not sure why. Giant cookies and because they spread so much the patterns were not as distinct as shown here. If I were to make these again, I would start out as 1 1/2 inch cookies (spread with sugared fork tine) or make them smaller ie instead of 2 T per cookie, use 1 T cookie and make 48 cookies. Taste is good and texture is indeed crunchy, but for my taste, a tad too sweet, so will reduce the amount of sugar next time.

  • Sweet fig and black pepper scones

    • helskitchenvt on July 04, 2016

      Brilliant scone! I use this dough as the base for all my scones now - and don't be tempted to cut back on the pepper this recipe calls for, it comes across as a lovely warmth in the scone that is perfect with the figs.

    • megaelim on April 20, 2017

      These are really nice - the pepper adds a nice, warm note. The texture was also great- flaky, but not too dry.

  • Salt and pepper caramel brownies

    • purpleshiny on October 22, 2017

      I'm made this recipe at least 10 times. It's fantastic, easy, and impressive. Don't be afraid to let the caramel go as dark as the picture. I've subbed gluten free flour and used coconut milk in the caramel with good effect (but it's better as written).

  • True love cake

    • helskitchenvt on July 04, 2016

      A really superb cake, perfect with tea (and I say this as someone who doesn't drink tea. . . except when eating this cake). It does take a surprisingly long time to make, but it's worth it.

  • Concord grape streusel cake

    • TrishaCP on September 12, 2017

      I found this recipe when I realized I didn't have the time to de-seed enough Concord grapes for a pie. Overall, I was happy with how this turned out. The spice that is the focus in this recipe is nutmeg- while I like Concord grapes and I like nutmeg, I didn't find them terribly compelling together- but the cake was still tasty. I think it's more of a coffee cake/brunch item than a dessert item. The grapes were very juicy, and I ended up cooking the cake 15 minutes longer than specified because it was too soggy in the middle. (My oven is not great, so I don't know if that's what happened, but keep an eye out.)

  • Apricot-walnut granola bars

    • kateastoria on October 25, 2019

      Way too dry a mix, end result just crumbled into a granola type mix.

  • Pistachio and chocolate butter cake

    • Lepa on March 08, 2017

      This cake was okay but given the cost of pistachio paste, I'm not sure the result warrants making it again. I like that it wasn't too sweet but I think I will add some more sugar if I make it again- maybe another 1/3 cup? The cake has a lovely rich flavor that would go well with coffee or tea. Mine wasn't bitter.

    • Astrid5555 on March 28, 2016

      What I liked about the cake is that it is not too sweet, but like kprovost I noticed a slightly bitter taste. The pistachios were fine so it must have come from the pistachio paste. Not sure I would make again given that the pistachio paste was quite expensive.

    • kprovost on March 16, 2016

      This cake was delicious, but has a slightly bitter taste. Not sure if it was from the pistachios or the pistachio paste. It's not too sweet, which means I'll be making it again for my family.

  • Big chewy apricot and ginger cookies

    • kitchen_chick on June 13, 2016

      Delicious cookie! And big if you measure it out per the recipe. The apricot seems to be there more for the texture than flavor as the ginger and molasses flavor dominates.

    • sosayi on April 14, 2017

      I love ginger cookies. So, so much. And this version is one of my favorites! I do cut up the apricots smaller than suggested (as I prefer the texture that way), and make the cookies in a smaller size, but other than that these are perfect. yum!

    • purpleshiny on October 22, 2017

      One of my favorite ginger cookie recipes. Enough ginger for heat, and I love the flavor and texture of the apricots (but my co-op gets these fantastic Turkish dried apricots)

  • Gingered strawberry rhubarb pie

    • kitchen_chick on June 13, 2016

      Great pie! I used my own butter crust recipe, so I can't comment on hers.

  • Apple Danish with caraway cream

    • urmami on October 24, 2016

      Rated 3 stars because I think the recipe could use way less butter (in the apple part) and sugar (in the cream) and less filling overall (or maybe this last is my inexperience working with Danish dough - but rest assured, I am still a devoted SS fangirl and I will definitely be making this again.) The dough technique is magnificent and still works with whole wheat bread flour (which is all I had on hand, oops). The filling is tasty and complex. I halved the sugar in the cream cheese mixture and next time will probably halve it again for even more tangy contrast to the spicy-sweet apples. I would also halve the amount of butter in the apple mixture, because a bunch of it leaked out during baking and gunked up the baking sheet good despite a silicone mat's most valiant efforts. To be fair, it's still unclear whether this was due to an under-tested recipe, or just my inevitable fuckup as a first-time Danish-braider. Tasted marvelous, and the crust is oh-so impressive.

  • Blackberry-lavender clafoutis

    • apattin on March 25, 2018

      The lavender makes this dish special. It is not too sweet!

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Reviews about this book

  • Food52

    ...it's the author's personal stories and descriptions that bring the whole book to life...I laughed, I cried, I baked, and I delighted in everything I made.

    Full review
  • What's Gaby Cooking

    The New Sugar + Spice – loaded with tons of recipes that are perfect for baking season.

    Full review
  • Associated Press by J. M. Hirsch

    Best cookbooks of 2015: Samantha Seneviratne has a fresh approach to what can feel like a tired niche — the baking book. She organizes her beautifully photographed cookbook by spice

    Full review
  • Food52

    You’ll like this book if: You sprinkle cinnamon on your coffee...you add 2 teaspoons of vanilla when the recipe calls for one, and you think there’s room for cardamom in pretty much everything.

    Full review
  • Baking Bites

    ... a great stepping stone because they are inventive without being too exotic, which means that you don’t need to invest in difficult-to-find or very expensive spices just to give the recipes a try.

    Full review
  • ISBN 10 1607747464
  • ISBN 13 9781607747468
  • Linked ISBNs
  • Published Sep 08 2015
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Raise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne’s recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen.

Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world’s most enticing spices—including vanilla, cinnamon, peppercorns, and cardamom —The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal.



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