Notes about Recipes in this book

• Roasted banana rum bundt cake

  • hillsboroks on February 28, 2023

    Instead of making my old banana bread recipe to use up some very ripe bananas I decided to give this recipe a try and I am so glad I did. Roasting the bananas caramelizes them and really brings a new banana flavor. The cake turned out moist with a fine crumb. But the glaze is to die for and next time I will use my traditional shaped Bundt pan so I can put more glaze on the cake. A note about the baking temperature- 170C = 338F. I followed their directions and baked it at 325F but after 40 minutes I had to keep adding more time in the oven and it ended up baking a little over 50 minutes before it was done. Next time I will try baking it at 340F and see how that works.

• Passion fruit and chocolate bundt cake

  • lkgrover on April 25, 2020

    A moist, golden bundt cake with chocolate icing. I substituted all-purpose flour for the self-raising flour. My five passionfruits yielded 1/4 cup passionfruit pureé, which I used in the cake batter -- so I skipped the passion fruit syrup step.

• Cranberry-hazelnut coffee cake

  • lkgrover on April 29, 2024

    Excellent cake, made in a Bundt pan. I used extra all-purpose flour in the streusel because I couldn't find hazelnut flour.

• Rhubarb and ginger crumble

  • lkgrover on August 06, 2023

    Loved this rhubarb crumble dessert. Being a typical American, I served with vanilla ice cream instead of the suggested vanilla custard.

• Sweet corn, cheddar & jalapeño scones

  • Shewi128 on February 13, 2023

    This was a nice, make-ahead alternative to normal cornbread. It was a really interesting combo with all of the components. Note: if you use frozen corn, the dough will be really really wet. Probably best with fresh corn.

• Peach and blueberry cornmeal muffins

  • Shewi128 on August 29, 2022

    Cross-posted: the muffins turned out pretty good. I loved the gentle flavor of the peach puree. They were definitely sweet, and the streusel amount was ginormous. I got 12 mega-muffins and 4-5 regular muffins. They were really tender on the inside, so make sure you cook them all the way and to not remove them from the pan too soon. I would make these again. Note: due to almond allergies in our house, we used old-fashioned oats in the streusel.

• Roll-out biscuits

  • Shewi128 on August 28, 2023

    These turned out super flaky and tender. They were rolled out, folded, then rolled out again. Would I make this recipe again? Maybe, but I honestly prefer quicker methods depending on the meal.

• Lemon and white chocolate muffins

  • Shewi128 on October 03, 2022

    I read in the book note that this muffin recipe is for people who like sweet.. so I decreased the sugar by 10%. I also didn't do the white chocolate glaze as I didn't want them to be too sweet. I found a quick lemon glaze online, and it worked perfectly with this muffin. I would definitely make this recipe again.

• Butterscotch cake with salted caramel buttercream

  • Shewi128 on August 22, 2023

    This turned out really well. My only complaint was that the cake sunk in the center. The frosting was not too sweet, which went really well with the caramel sauce. The cake texture was decent, but not the next I've ever had. However, the butterscotch flavor was really good.

• Plum skillet cake

  • Shewi128 on August 29, 2023

    I had some extra ripe California (not Italian) plums to use up, so I made this cake. I wish I read the previous poster's note about cooking the cake in less time. It was definitely done by 50 minutes in a 8-9 inch pan. The flavor was really good, and I surprisingly liked the cooked plums in it as well. I would make this again if I have leftover plums.

• Rigó jancsi

  • Shewi128 on June 20, 2022

    Cross-posted: I made this for my chocolate-loving husband for Father's Day. I used black cocoa powder to make the cake even more rich. One thing I messed up on is that I tapped the pan of chocolate cake before putting it in the oven. Since it's a sponge cake with whipped egg whites and yolks, I really screwed it up. The cake ended up being more squat than I wanted. The flavor was really really rich with the 3 layers of chocolate. My husband and kids both loved it, but it was too much for me.

• Pomegranate molasses gingerbread cake

  • Shewi128 on January 09, 2023

    Well, this was.... interesting. A tart gingerbread cake? Very interesting indeed. The texture was good. It was just a weird combo, and I don't think I'll repeat.

• Flourless black cocoa cake

  • Shewi128 on May 19, 2022

    This cake was rich and delicious. However, the proportions for the white chocolate ganache were way off. It never thickened and never set up.

• Black-and-white chocolate marble pound cake with vanilla bean and black cocoa glazes

  • Shewi128 on October 23, 2023

    This was incredibly delicious. It was rich like pound cake should be. The white glaze ended up being a little gray from the vanilla bean seeds. FYI, it definitely used a lot of bowls.

  • Wholeness on March 30, 2021

    From cookbook ... PRO TIP The cold-oven method gives batter extra time to rise, producing an extra-smooth, tender crumb. It is great for cakes like this where there is no leavening besides the air trapped inside the creamed butter and sugar.

• Strawberry poppy seed buns

  • Shewi128 on May 19, 2022

    Cross-posted: We didn't particularly enjoy this recipe. We found it to be too sweet, and the rolls too soft when they absorbed the toppings and glaze.

• Milk bread

  • Shewi128 on October 03, 2022

    How could you go wrong with milk bread? Anyways, this recipe turned out great. I trusted in the process and didn't add a ton of flour before letting the dough rise the first time. It definitely made for a softer dough, so I had to flour the pastry mat pretty well prior to shaping the dough. However, the results were a soft dough with slight lamination from the butter. I would totally make this again.

• Crescent rolls

  • Shewi128 on September 12, 2022

    Cross-posted: These were easy to make, roll out, and to form into crescents. The dough is quite soft as it's beaten, not kneaded. Just trust the process. However, I didn't love the flavor. It tasted doughy although they were cooked on the inside--maybe it was the platinum yeast I used..? Don't know if I'd make again.

• Pan-banging molasses espresso cookies with chocolate

  • Shewi128 on May 04, 2022

    This cookie was surprisingly delicious. The combo of molasses and espresso was really good. One thing to note--the recipe didn't specify whether or not to freeze the baking pan with the cookie dough. I did the first time, and the cookies didn't spread exactly the way I thought they should.

• Everything chocolate thumbprint cookies

  • Shewi128 on January 09, 2023

    My husband made these. They are definitely a strong chocolate flavor. We added crushed peppermint because it was a Christmas cookie. I really liked the crunchy element we added as the texture was soft otherwise.

• Black Forest brownies

  • Shewi128 on October 12, 2022

    These turned out well--beautifully crackly top, rich chocolate, with sweet cherry bites. The glaze was a little soupy from me using sour cream instead of creme fraiche. Also, I did use port instead of the cherry liquer.

• Peaches and cream muffins

  • LittleLemon on September 03, 2022

    Very simple, delicate muffins. My oldest son loved them and couldn’t get enough. The rest of the family were a little meh about them. I thought they were good, but not mind-blowing. NOTE: *I omitted the optional cinnamon* MY MISTAKES: I followed the recipe and only filled the muffin cups 3/4 full. I had a lot of leftover batter, so I filled half of another pan. The muffins turned out very small. I also did not dice the peaches small enough and this caused some muffins to stick to the pan. NEXT TIME: Add all of the batter to one muffin pan. Make sure to dice the peaches to 1/4-1/2 inch.