Little Flower Baking by Christine Moore and Cecilia Leung

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Notes about this book

  • DKennedy on April 21, 2016

    Orange Turmeric Cake, p. 96 Made this for Passover 2016. Used 3/4 c. almond flour, 3/4 c. cornmeal, and 3/4 GF flour mix. Cake came right out of the lined pan and the glaze looks just like in the book, except a tad darker. The cake is very rich and satisfying, but I think it is the kind of thing you can only eat a little of before setting it aside. It would be great with a cup of tea. Probably not a make again.

  • DKennedy on April 21, 2016

    Chia Pudding, p. 231 Made this today for tomorrow's Passover celebration. Doubled the recipe and did not make the topping. Very nice but the consistency is loose. Next time I will cut back on the water ratio.

  • DKennedy on April 17, 2016

    Susan owns this book. The bouchon are amazing and I think I will need to own this book at some point. Here are the recipes I've bookmarked: gf crust, p. 25 Maple oat scones, p. 75 Honey lavender scones p. 77 Gf Almond orange cake p. 95 and orange turmeric 96 Gf Carrot cake, p 102 Milk n honey cake p 113 Royal biscuit cake p 117 Bouchons p. 143 gf Florentine p 149 Gf meringue p. 179 Raspberry foley bars or cake p 185 Onion Swiss scone p 199 Gf granola p 233 Gf chia pudding p 231 Brown butter ice cream p 245 Golden milk latte p 247

Notes about Recipes in this book

  • Pear cake

    • Cotonqueen on October 27, 2017

      Excellent flavor, deeper pearness after 24 hrs. Easy!!

    • Prim on August 22, 2016

      This is a moist and beautiful flavoured cake. Made no adjustments to the recipe. Adding to my go to desert list.

    • Astrid5555 on October 16, 2016

      As the author mentions this cake is inspired by Dorie Greenspan's Apple cake. Equally delicious, just a little less custardy on the inside because you do not mix the batter by hand but whisk the eggs and sugar with the mixer until thick and pale before adding the rest of the ingredients. Will definitely make again!

  • Salted chocolate bouchons

    • RosieB on August 14, 2016

      These were a bit disappointing. I bought buchon molds from Amazon and I suspect they were slightly larger than the recipe called for. I only had batter for 11. They took a lot longer to cook than the recipe stated but this could be because the molds were larger. They were so chocolatly. Probably more than needed. I will make again but reduce the cocoa powder.

    • DKennedy on October 13, 2017

      This is the recipe Susan uses and they are lovely.

  • Onion Swiss scones

    • RosieB on July 09, 2016

      These were a bit of work as you have to make the caramilised onions,make the dough and freeze before cooking but they were delicious served warm with a bowl of home made soup.

  • Brown buttercream

    • DKennedy on July 06, 2016

      I was at my friend Susan's home for dinner and she made the 4 layer chocolate cake with brown buttercream frosting. All I can say is wow. This frosting is the stuff of legends.

  • Brioche

    • Astrid5555 on October 30, 2016

      This is quite a time consuming recipe, however most of time is just waiting for the dough to rise. All in all it took more than 15 hours until the final brioche loaf came out of the oven. I started the recipe the night before, and it took much longer than anticipated until I could put it in the fridge for its overnight rise. Instead of mixing the dough for 20-30 minuted in my Kitchen Aid it took almost 50 minutes until I finally heard the required slapping sound from the dough pulling away from the sides of the bowl and being able to do the windopane test. The dough rose beautifully first for two hours outside and then overnight in the fridge. I used half a recipe to make a brioche loaf and used the other half to make the Apricot Morning Buns. While the Brioche tastes great I think there are other, quicker recipes out there that produce similar results (Rose Levy Beranbaum's Brioche from Roses's Heavenly Cakes is such an example).

  • Apricot morning buns

    • Astrid5555 on October 30, 2016

      These are delicious! However, the brioche dough is very sticky and thus very difficult to work with. I was not able to roll the dough into a rectangle with a rolling pin, but had to pat it into the required shape. Also rolling it up proved very difficult. The dough stuck to the parchment paper and the jam was oozing out quite a bit. Only after freezing the bun log for an hour was I somewhat able to slice it into pieces. I will definitely make these buns again, but maybe with an other brioche dough recipe?

  • Chai sugar cookies

    • julesamomof2 on February 11, 2017

      Fun twist on a your typical sugar cookie with the chai spices. Will make again and again

  • Potato bacon herb biscuits

    • julesamomof2 on March 13, 2017

      It doesn't say whether to peel the potatoes or not?

    • julesamomof2 on March 18, 2017

      I made these (and peeled the potatoes) and they were perfect! They looked just like the picture, too.

  • Strawberry basil scones

    • julesamomof2 on May 25, 2017

      I had some trouble when mixing the frozen strawberries into the dough as the mixture turned out very wet (I should have dried the strawberries after washing them). I thought I was going to have to scrap the whole thing, but they turned out great! I froze them for a good 36 hours before baking and they were delicious!

  • Peach ricotta scones

    • bwhip on August 17, 2019

      Prep was a bit fiddly, but the end result was really worth it. These are excellent, with lots of delicious fresh peach flavor, and the bit of ricotta cream puts them over the top. Really good.

  • Fennel blondies

    • montecristo99 on May 29, 2017

      Fantastic! Halved this recipe and baked it in an 8x8-inch pan. Turned out on the thick side, more like a cake, but that was just fine. Dense, moist, and delicious--my mother declared it one of the best things she's ever eaten. Next time I might increase the fennel seeds (I love licorice), but the flavor as written is lovely and mild and was appreciated even by my non-licorice-loving friends.

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Reviews about this book

  • Eat Your Books

    A gorgeous book that is filled with scrumptious recipes that are a breeze to recreate at home!

    Full review
  • Joy the Baker

    ...is the baking companion to Little Flower, and if you’ve been to this sweet cafe in Pasadena California, you understand how incredible this food is!

    Full review
  • ISBN 10 1938849604
  • ISBN 13 9781938849602
  • Published Apr 12 2016
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Prospect Park Books

Publishers Text

"When you eat Christine Moore's food, you feel happy and well served by life.”
Jonathan Gold, Pulitzer Prize winning food writer,
Los Angeles Times

One of California's most acclaimed bakers is sharing her very best recipes, all adapted and carefully tested for the home cook. Extensively photographed and rich with Christine Moore's down-home warmth and wisdom, it inspires home cooks to make her rustically beautiful, always delicious cookies, cakes, pastries, savory baked goods, breads, rolls, bars, puddings, and so much more. Little Flower Baking is beautifully packaged, and every recipe has its own gorgeous photo?a rarity in cookbooks, and a great boon for the home baker.


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