Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More by Irvin Lin

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Notes about Recipes in this book

  • Roasted white chocolate brownies with strawberry-balsamic swirl

    • SheilaS on June 06, 2018

      These took far longer to bake than indicated in the recipe, an observation also made by multiple commenters on the NYT web version of this recipe. Even after baking for over an hour, the finished product was still pretty gooey and left an oil slick behind on any plate or napkin. They were a big hit at the gathering I took them to but the gooey-ness isn't my personal preference. The flavors were excellent. The roasted white chocolate has a unique flavor and balsamic vinegar helped intensify the strawberry.

  • Blueberry-lemon muffins with cinnamon-cardamom swirl

    • TrishaCP on February 09, 2019

      I am a cardamom fan, and I enjoyed these muffins. (I used the specified amount but my cardamom wasn’t terribly fresh.) I didn’t do a good job with evening out the spiced batter with the rest of it- there wasn’t enough to easily make a checkerboard and the instructions should have said to start with the plain batter (since there is more of it). So not sure that I would bother with that step in the future. (I’m guessing it was simply added to tie in with the theme of the book!) I also subbed in 1/2 cup of oat flour for the white.

    • meggan on January 20, 2019

      I think I would use melted butter next time instead of the oil. They are fine but nothing special.

    • Kinhawaii on October 22, 2018

      Very nice muffins but if you aren't a cardamom fan, I would greatly reduce the amount or eliminate it.

  • Hazelnut-cocoa Linzer cookies with blackberry-mint jam

    • darcie_b on January 17, 2017

      The non-chocolate part of this cookie is great (full disclosure: I don't like hazelnuts so I substituted pistachios), but the chocolate part isn't quite sweet enough. I used high-quality store-bought blackberry jam which seemed to get lost behind the bitter chocolate and nut flavors. I'll try this again, but next time I will add some sugar to the chocolate dough. Otherwise the recipe worked well; timing and instructions were good.

  • Strawberry and lemon chiffon cake with honey-lemon glaze

    • darcie_b on February 17, 2019

      Light and delicate - the flavors are subtle but delicious.

  • Chocolate-cinnamon babka with crumb topping

    • rmorse on January 01, 2018

      My family loved this bread. I didn't add the streusel topping as I thought that it would be sweet enough without it. I think that this will become a New Year's morning tradition. The bread was tender and the chocolate was messy and gooy (which my family loved).

  • Double-chocolate chunk blondie bars with bourbon ganache

    • a2cook on April 11, 2020

      Loved this! Easy to make, with unique flavor from the browned butter and almond flour. I didn’t think this would work because the batter seemed a little stiff and dry, but it turned out fantastic! The bourbon ganache sprinkled with Maldon sea salt really takes this recipe to the next level. Excellent!!

  • Sparkling dark chocolate and raspberry-cream cheese chewy cookies

    • bwhip on March 08, 2017

      These were really good! A little labor intensive, but worth the effort. Great raspberry flavor, and the cream cheese really kept them soft and chewy. Chocolate flavor could have been a little stronger and darker for my taste, but they were still very good. I couldn't find raspberry extract, and didn't want to spend big bucks for the chocolate extract, so went with vanilla as the recipe suggested. I'll make them again.

  • Classic vanilla and chocolate marbled bundt cake

    • leilx on February 02, 2020

      Good but not amazing. Fairly simple to make.

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Reviews about this book

  • Eat the Love

    Author talks about the success of his book.

    Full review
  • Simply Recipes

    I especially love the way Irvin brings savory flavors into play...It’s never so much savory that the recipe becomes savory, but just enough to make you perk up and pay attention.

    Full review
  • Two Peas and Their Pod

    ...this is such a fun and creative baking book. The cover says it all!

    Full review
  • Baking Bites

    ...the book does not only deal with recipes that include marbles, swirls and layers...recipes are well presented with clearly written instructions that are easy to follow along with...

    Full review
  • Cookbook Junkies

    A truly unique, classy baking book that everyone will benefit from.

    Full review
  • Eat the Love

    Author talks about the release of his book.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0544453735
  • ISBN 13 9780544453739
  • Published Nov 01 2016
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

Incredible desserts with layers and swirls of flavor that are beautiful and delicious--inside and out

When you marble, layer, and swirl doughs, batters, toppings, or frostings, good looks and good taste come together in one total package. Irvin Lin, creator of the popular blog Eat the Love, shows how these techniques open the door to inventive flavor combinations that look as fantastic as they taste. Bakers of all levels will enjoy recipes ranging from easy brownies and bars to brunch-worthy muffins and morning buns to show-stopping cakes and tarts: cinnamon spiral icebox cookies, pistachio-swirl brownies, triple-chocolate pie, multicolored “Neapolitan” layer cake, and more. Lin offers variations to suit any taste (more than 150 recipes total) plus baking and decorating tips throughout on topics like making your own all-natural food coloring, rolling up jelly roll–style cakes, and discovering the magic of browned butter. Readers (and eaters) are sure to ooh and ahh over every dazzling dessert at first glance—and then again at first bite.
 


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