Notes about Recipes in this book

• Caramel pear pudding cakes

  • anya_sf on October 04, 2020

    Quick and easy. I scaled the recipe down for 3 individual servings, but used a whole pear (didn't bother to peel). Two of the puddings baked nicely but one didn't separate quite properly, so it was ugly but still tasted good; maybe one large pudding works better. The caramel started to harden and stick to the ramekin fairly quickly. We liked these with vanilla ice cream. Note: photo shows carefully arranged pear slices, but recipe calls for folding the diced pears into the cake.

• Inside-out pumpkin muffins

  • twoyolks on November 25, 2019

    The muffins were alright but not really anything special. There was very little pumpkin or pumpkin spice flavor. Instead, the cream cheese overpowered the other flavors.

  • anya_sf on December 10, 2021

    White whole wheat flour worked well and I appreciated that these muffins were lower in fat and sugar than many other versions. I used honey instead of boiled cider (one of the suggested alternatives) and added 20 g extra pumpkin (to use it up), so used 20 g less milk. Using my 2 Tbsp scoop for the batter, I didn't quite have enough batter to top the 12th muffin, so definitely use a *scant* 2 Tbsp as directed. There was enough filling for ~1.5 Tbsp each. I really liked these as I'd wanted lots of cream cheese filling. The crumble topping, while nice, could be reduced or omitted.

• Buttermilk dulce de leche cheesecake

  • twoyolks on May 18, 2020

    I usually find cheesecake to be too heavy and rich but the combination of the buttermilk and dulce de leche make this about perfect. This is the best cheesecake I've made or had.

• Apple-oatmeal bread

  • twoyolks on October 31, 2016

    This bread was simply okay. Neither the apple flavor nor the oatmeal flavor is very strong. The bread also had very little structure and a dense crumb.