Notes about Recipes in this book

• Peanut butter granola with cacao nibs and bittersweet chocolate

  • Jviney on October 20, 2021

    Yummy granola! Quick to mix up and makes a nice quantity. I didn’t stir mine while baking because I like clusters of granola, but otherwise followed the recipe and I’d make it again!

• Pumpkin scones

  • julesamomof2 on February 05, 2021

    These turned out exceptionally well - the step by step photographs and instructions helped me alot. I would use this method with other flavor variations.

  • Lepa on April 18, 2021

    These were good but not my favorite. The recipe resulted in a good texture but it had more steps than most scone recipes and I had a lot of butter leakage.

  • dbuhler on December 03, 2024

    These were just okay for me. I loved the texture, but the glaze was way too sweet for me.

• Dutch baby

  • Rinshin on June 07, 2023

    Using already cut op seasonal fruits I always have in the refrigerator, this baked up in 17 min and preparation very quick as well. Served with whipped cream. Photo added.

• Whole wheat banana-chocolate muffins

  • bwhip on September 09, 2017

    These turned out great in every way. The ingredients were definitely different than the typical banana muffin or bread, with canola oil, buttermilk, whole wheat flour, maple syrup - and both mashed banana and diced banana. Excellent, we'll make these again for sure.

  • Apollonia on January 21, 2023

    My family does not generally share my enthusiasm for whole grain baked goods, but these went down a treat, both as a kid-cooking project and in the end result. My muffins did need substantially longer than called for to bake through, but otherwise made as written, and they were lovely!

  • Jviney on March 04, 2023

    Pretty yummy. The whole wheat gives a nice heartiness to it, yet they’re still light and airy. Baked 18 minutes. The combination of mashed and diced banana is excellent. My eight-year-old son’s hockey team destroyed these.

• Banana bread

  • SallyAT on January 10, 2026

    Made with chocolate chips instead of pecans - LOVED!

• Lemon bread

  • nadiam1000 on April 25, 2017

    Very lemony and very moist - the touch of vegetable oil adds to the richness and the texture is nicely firm like a good pound cake. I did add a lemon icing - powdered sugar and lemon juice, since I love that on a lemon loaf. The texture improves overnight and I froze one, since I doubled the recipe, and it was as good as fresh once defrosted.

• Pumpkin pound cake with chocolate

  • Jviney on November 12, 2021

    This was a great cake, rave reviews from everyone. I don't know that I would call it a pound cake, as it was relatively light and airy, but it was substantial enough to come out of a Nordic Ware Pine Forest bundt pan, which was fantastic.

• Orange-cranberry bundt cake

  • mamacrumbcake on January 17, 2021

    This is very nice—a pretty cake with velvety texture and lovely orange flavor and fragrance. It has just the right amount of orange. In my oven it was baked in 62 minutes.

• Cardamom cake with coffee buttercream

  • jimandtammyfaye on November 06, 2021

    This is the same recipe as yellow cake but with added cardamom. Texture of the cake was lovely, not too spongey, not too sturdy. I've not used a lot of cardamom in baking, so I was a little concerned that it would be overpowering in the cake, but it remained pleasantly detectable but subtle. I topped with Coffee Buttercream which was also a winner. (Baked in 9X13 pan and halved buttercream recipe)

• Raspberry cream cake

  • julesamomof2 on November 10, 2024

    Test drove this for an upcoming party. The base yellow cake was moist if a bit sweet and there wasn't enough frosting to completely cover the cake. I liked it enough to make it for the big day but will double the frosting, even if I don't use it all. Made for a very pretty cake.

• Raspberry-rose cream cake

  • Astrid5555 on March 20, 2022

    Made this cake for my niece’s birthday. She wanted something light and fruity and this cake really fit the bill. The cream cheese frosting perfectly complemented the raspberries and thankfully lacked the cloying sweetness of buttercream which is sometimes too much in a cake.

• Chocolate chip cookies

  • nadiam1000 on June 17, 2020

    These are better known as pan banging Chocolate Chip Cookies and they are very good. I have made them several times now. The first time followed the recipe exactly and ended up with good cookies. I have since adapted the recipe to swap some granulated sugar for more brown sugar (I use dark brown) - I like the more caramel notes from the brown sugar. I love the size of these and the crisp edges with a chewy center. I eat them completely cold as is my preference for CCC. Definitely a keeper recipe and a fun variation on the classic cookie.

• Granola chocolate pecan cookies

  • lync on November 27, 2020

    Very good 'traditional" cookie.

• Oatmeal cookies with fleur de sel

  • EmilyR on May 02, 2026

    Salted vanilla has its way to my heart, so I had to try these. I used Valrhona feves, browned butter, and black sugar instead of brown so these were very sophisticated. Maldon on top made them even more decadent.

• Olive oil sugar cookies with pistachios and lemon glaze

  • EmilyR on January 04, 2021

    recipe here : https://food52.com/recipes/82228-olive-oil-sugar-cookies-recipe-with-pistachios-lemon

• Coffee blondies

  • mamacrumbcake on November 09, 2020

    Delicious! These blondies have a delicious toffee flavor, with just the right amount of toasted pecans and salt—and of course, chocolate. Though I used 2 tablespoons of double strength coffee, the coffee flavor is not very pronounced. These are easy to make and clean up, needing only one pan and a whisk. The biggest challenge was spreading the dough in the pan; the dough is sticky and sticks to hands and even a silicone spatula. I ended up covering the dough with plastic wrap so I could press it into a flat layer. The finished bars are ½ inch thick, with a perfect blondie texture. They were baked in 18 minutes.

  • Lepa on September 18, 2021

    These were fine- because they do have melty chocolate in them- but not great. I think they need more salt and I would like the coffee flavor to come through more. My kids aren't complaining but not a repeat for me.

• Raspberry no-churn ice cream with chocolate

  • cookingbychapter on July 12, 2022

    This was so good! I left the chocolate pieces quite large and my family loved it.

• Basil no-churn ice cream with chocolate lava cakes

  • Jviney on July 01, 2025

    This is a delicious combination of flavors. Made as directed - the only tidbit I would share is that the ice cream needs a few minutes to warm up before you scoop it as it’s very dense. The whole table went quiet when I served these.

• Eat the Love

  ...every single recipe in there rock solid works...

  Full review

• Food52

  2017 Piglet Community Pick: "Sarah Kieffer's mastery of baking is evident on every page of this artfully-photographed, precise baking guide and recipes."

  Full review

• Eat the Love

  ...will become your go-to cookbook for all the classic desserts that you crave.

  Full review

• Two Peas and Their Pod

  ...this baking book is beautiful and I want to make everything.

  Full review