• anya_sf on May 01, 2021

  Sourdough Baguettes (p. 236) - Not true sourdough, these can be made with discard, which is what I did - 1/2 recipe using 1 tsp yeast. This recipe is on their website (https://www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe). Taking advice from the comments, I used a steam generator (e.g., ice cubes in a hot pan) to get a nice dark color on top. My baguettes were done in 20 minutes so check early. Baked in a baguette pan, they were pale underneath, despite being on a steel on the bottom rack. Letting them cool in the oven (on the steel) helped improve the color and crispness. The baguettes were fairly soft inside with a medium crumb and pretty good flavor.

• anya_sf on April 30, 2021

  Raisin Bran Muffins (p. 45) - I used white whole wheat flour and mixed the batter the night before baking. Baked 16 minutes, the muffin bottoms were a little dark. These were good, basic bran muffins - reasonably moist, hearty, noticeable bits of bran, rather strong molasses taste (more than I prefer).

Notes about Recipes in this book

• Simply perfect pancakes

  • milgwimper on September 18, 2014

    This was nice, and easy to make with kids. It is also pretty forgiving. We made these years ago and I remember being enthusiastic after eating them, but I might have to go back into the kitchen and try these again.

  • twoyolks on January 10, 2016

    These are simple but flavorful and easy pancakes.

  • rionafaith on September 19, 2016

    p. 3 -- The title is accurate. Easy to halve the ingredients to feed only two people, and the batter is a perfect consistency (I often find them too thick for my taste and end up thinning a bit with more milk -- not so with this one). Good basic recipe.

  • Lepa on December 31, 2021

    I made these because I didn't have any buttermilk and we loved the consistency and flavor. We will be making these again! The texture is very light and delicate and the flavor is lovely with all that vanilla!

  • Huongey on August 19, 2025

    These are simply perfect. Easy to halve and you can top them in the pan with chocolate chips or blueberries.

• Zephyr pancakes

  • milgwimper on September 18, 2014

    These were great, but the first time I made these I did not have cream and used evaporated milk. Still came out well, but the cream makes it richer.

• Gingerbread pancakes

  • twoyolks on December 17, 2016

    These were really good, gingerbread pancakes. The gingerbread flavor is strong enough to taste but doesn't overwhelm the rest of the flavors. These do burn very easily so cook quickly over a lower temperature.

  • Lepa on December 06, 2020

    Oh, these were so good! They were a perfect Sunday breakfast on a cozy weekend sitting by the Christmas tree. We especially loved how the crystallized ginger softened and flavored the pancakes. Highly recommend!

  • anya_sf on December 03, 2022

    Very good, and I didn't even mind the crystallized ginger. White whole wheat flour worked well. As twoyolks mentioned, they did brown quickly. They also spread a fair amount, maybe because I had to reduce the heat.

• Ricotta soufflé pancakes

  • claire_txa051 on May 04, 2026

    My 4yo son said these taste like a “cozy blanket in my mouth” and partner said it’s “the fluffiest pancake I’ve ever had”

• Homemade whole grain pancake mix

  • mharriman on February 01, 2020

    This recipe was easy to use as promised. I used plain 2 percent yogurt since I didn’t have buttermilk on hand. I’m sure buttermilk would have given the cakes the full depth of flavor intended. I added a half cup of fresh blueberries. These were good but I like my Arrowhead buttermilk mix better. I was out of that; these were the next best thing on a Saturday morning when pancakes were calling my name. Update: made pancakes from the now refrigerated and stored mix using buttermilk. Really, really nice! Lighter and fluffier than using yogurt and better tasting.

• Classic buttermilk waffles

  • Foodiewife on April 24, 2016

    I have made many waffle recipes, but this one has moved up, pretty high on our list of faves. I used all-purpose flour instead of pastry flour. If I'd had pecan meal, I would've added it. The waffles were super tender. I served our with a homemade blueberry sauce. Once again, KAF has a winning recipe.

  • Lepa on November 25, 2019

    I made these on a whim today and they were very good. I used all-purpose flour because that's what I had on hand. I also used the pecan meal, which gave these a wonderful sweet, nutty flavor. The texture was perfect. This is so good it may become our house waffle recipe (when we don't plan ahead and make yeasted waffles).

  • EmilyR on July 23, 2022

    Fantastic! I used AP flour, because I have so much of it. We added homemade Ceylon cinnamon extract as well as the vanilla... and rounded it out with brown sugar instead of the white sugar. They are light with a crisp exterior.

  • anya_sf on December 10, 2022

    I tried these using KA self-rising flour (low protein) in place of the pastry flour, baking powder, and salt. Added the optional nut flour (almond). 3 Tbsp butter (for 1/2 recipe) seemed like enough. Texture was super light and delicate (almost too much so), with crisp edges. I want to try again with AP flour to see how they compare.

  • sarah_tptfm6 on March 23, 2026

    Great flavor, doesn’t hold crisp well

• Crunchy cornmeal waffles

  • Foodiewife on April 30, 2016

    I'm researching investing in a good waffle maker, because I like mine crispy on the outside and tender in the middle. My waffle maker doesn't allow me to adjust the temperatures. I thought I'd try this recipe out, hoping for a crispy exterior. These are easy to make, and I did add vanilla to the batter. I found the mixture to be a little thick, so I added a splash of whole milk. These were good, but the consensus is that these taste like corn muffins. Not a bad thing, but maybe a raspberry coulis sauce might've made these a bigger hit. I think they'd be fun to try as the savory version offered in this recipe.

  • dosojosazules on July 04, 2023

    These are great. Fluffy and and crunchy

• Fudge waffles

  • EmilyR on March 03, 2019

    Very good.

• Pumpkin praline waffles

  • BookishMa on April 14, 2013

    Give them enough time to cook--they look dark but that's the ingredients. Served with apple butter, strawberries, and local maple syrup. Divine.

  • twoyolks on December 10, 2016

    These are very heavy on the pumpkin pie spice but not as heavy on the pumpkin flavor. The spice dominates the other flavors. They also don't really become crispy which is disappointing.

  • anya_sf on April 21, 2024

    I enjoyed the pumpkin spice flavor and crunch from the pecans. The first 2 waffles were slightly crisp but also stuck slightly to the waffle iron. The rest did not stick and were not crisp, but got somewhat crisp after toasting - but had a tendency to burn due to the high sugar content. Interior texture was light and airy.

• Sourdough waffles

  • twoyolks on January 16, 2017

    These were very sour without any more complex flavors there. The combination of sourdough and buttermilk (also sour) is an odd choice.

  • thetinkhams on September 28, 2019

    First edition errata: Weights of buttermilk & sourdough starter in sponge ingredients are switched (buttermilk should be 16 and starter should be 8) Source: errata sheet received from King Arthur with my cookbook.

• Parisian street vendor crêpes

  • milgwimper on July 02, 2014

    Made this which way to sunday. We got tired of paying for crepes downtown and tried this recipe with our favorite fillings and for 3 days had crepes breakfast, lunch and dinner.

  • anya_sf on June 23, 2023

    Online recipe: https://www.kingarthurbaking.com/recipes/parisian-street-vendor-crepes-recipe

  • anya_sf on June 23, 2023

    I made the batter several hours ahead and chilled it. Cooked the crepes the day before serving, which was very convenient. I had the same issue as many online reviewers in that the batter was too thick to spread properly. I added about 1/4 c extra milk and it was good (could even add a little more). We ate some with jam, some with cinnamon-sugar, some with ham & cheese - all good.

• Blueberry compote

  • candacey on December 21, 2023

    Great sauce

• Popovers

  • Rachaelsb on October 21, 2019

    Soooo easy and good.

  • hbakke on January 30, 2021

    Wow, these were great! They puffed up so high in my popover pan that they nearly touched the upper rack in the oven. I followed the recipe nearly exactly (accidentally bought medium sized eggs, so used 4 in place of 3 large eggs) and added the optional 1 tsp mixed herbs. I used some herbes de Provence. Texture and flavor were perfect and the recipe was easy to make. I'll be making these again.

  • Yildiz100 on November 04, 2023

    Mine didn't puff very much. I have a brand new oven though, and it's possible that the temperature is a little low. Further testing needed. Surprisingly, these stuck to the muffin tin terribly even though the tin was nonstick and I buttered it very well. I reduced the salt to a quarter teaspoon because we were going to serve these sweet with jam. We'll use a bit more next time even if serving sweet.

• Sweet cheese puffs

  • thetinkhams on September 28, 2019

    First edition errata: yield is 5 dozen puffs. Source: errata sheet received from King Arthur with my cookbook.

• Carrot-ginger-raisin [muffins]

  • gstaples on October 16, 2011

    These were quite good and light, didn't add raisins this time. But will make again, might try with some pineapple or coconut or both. Did add some cinnamon and nutmeg. Also grated about 2 teaspoons of fresh ginger and not the ginger that it called for.

• Banana coconut [muffins]

  • mharriman on January 01, 2020

    Cake-like with enough sugar to be satisfying without being overly sweet. I used unsweetened coconut since that’s all I had. I’m sure the texture was different from sweetened (a bit grittier), but not enough for me to use sweetened version. I’d like to add blueberries next time.

  • Lepa on November 01, 2020

    I was annoyed when I saw this recipe required me to cream butter but the end result was worth it! I added 2 tsp of cinnamon and some nutmeg to spice it up a bit. My whole family liked the results.

• Banana chocolate chip muffins

  • emiliang on April 27, 2013

    Used semi-sweet mini chocolate chips. Nutty, sweet, tangy. Superb.

  • vickster on March 05, 2015

    Delicious muffins! But mine stuck in the pan and then most of the tops came off. Not sure why because the pan seemed plenty greasy. Probably will use liners next time.

  • thetinkhams on September 28, 2019

    First edition errata: weight is incorrect for unsalted butter - should be 4 oz. Source: errata sheet received from King Arthur with my cookbook.

  • Karen_S. on March 24, 2021

    Used my cast iron muffin pan on the first batch. They came out tasting GREAT, but I think the pan didn't let some of them cook properly. Next time I'll use the regular muffin pan. Will definitely try again. // Used mini chocolate chips. // Was missing Allspice - will make again when I get more. // Also, I used all AP flour.

  • elk2145 on February 12, 2025

    So delicious!! We both loved. I omitted walnuts and replaced with double amount of chocolate chips. I also baked for an extra 5 minutes because they didn’t bake through after 20. Other than that, a definite hit and especially delicious when warm!

  • Bessp on January 25, 2026

    A half batch made 4 jumbo muffins, and I ended up baking them for around 35 minutes. I used all all-purpose flour because I didn't have any whole wheat flour. I also added some vanilla paste because I wanted to. These muffins turned out delicious! They are moist without being too heavy, and not too sweet. I wish the banana flavor was a bit stronger, but it's still a very good muffin.

  • jessica_t73nco on April 07, 2026

    We used fresh ground rye flour in place of the wheat flour and pecans instead of walnuts. Amazing

• Doughnut muffins

  • twoyolks on June 28, 2016

    The topping for the muffin is quite good. However, the muffins themselves don't have much flavor and none of it is cinnamon. The large amount of nutmeg in the muffins adds an unpleasant acrid note.

  • thetinkhams on September 28, 2019

    First edition errata: the first step to whisk the dry ingredients should say 1 cup of sugar, not ½. Source: errata sheet received from King Arthur with my cookbook.

• Classic blueberry muffins

  • rionafaith on July 09, 2016

    These are very light, moist, and cake-like. Mashing some of the blueberries before adding them to the batter is a unique touch -- though I used frozen berries that were only partially thawed so it was a little hard to mash them up. I used buttermilk instead of regular milk cause that was all I had in the fridge, but it was fine. I did fill the muffin liners to the very top as the recipe states, but they did run together a little bit as they rose so I might be a little more careful with that next time. Still, it was no big deal. I also sprinkled the optional cinnamon sugar on top of the muffins before I baked them and added a little bit more once I pulled them out of the oven.

• Morning glory muffins

  • Rachaelsb on January 24, 2020

    These were good but not as richly flavored as I expect from this muffin.

• Oatmeal muffins

  • mharriman on January 13, 2021

    Yum! This recipe lives up to its promise of producing tender, not too sweet muffins. They’re satisfying without being heavy. I included the raisins In the batter, which made for nearly full muffin tins. Even filled nearly to the brim, my muffins rose nicely, didn’t puff over, and were finished baking at 18 minutes. Will definitely repeat. Taste best right out of oven.

• Raisin bran muffins

  • mharriman on January 06, 2021

    The molasses in these add an interesting sweetness. I like that the recipe includes old-fashioned oatmeal. I didn’t have wheat bran but my wheat bran cereal worked just fine as a substitute. Used all wheat flour (recommended in recipe note) rather than a mix of half white and half wheat. Batter rose nicely in pan tins and muffins were fully baked at 14 minutes.

  • anya_sf on June 30, 2022

    I used white whole wheat flour and mixed the batter the night before baking. Baked 16 minutes, the muffin bottoms were a little dark. These were good, basic bran muffins - reasonably moist, hearty, noticeable bits of bran, rather strong molasses taste (more than I prefer).

  • sanfrannative on March 16, 2026

    I like the cinnamon and the oats are an unusual addition and give the muffin a nice texture.

  • Orleams on May 05, 2026

    These were good but not great. Agree with prior reviewer about the molasses taking over.

• Spiced peach muffins

  • autonomatic on August 30, 2013

    The texture is a bit weird right out of the oven (probably from juice from the peaches), but they're pretty good after sitting overnight.

• Banana bread

  • milgwimper on November 29, 2011

    Very good banana bread. I use this or the one in Cook's Illustrated. I think they are somewhat similar. I like the texture of the bread.

  • clkandel on October 29, 2014

    Very light texture, especially for a quick bread.

  • Barb_N on April 29, 2018

    Great back pocket recipe as long as there are bananas in the freezer. Subbed in some buckwheat flour as I was low on AP flour but 2/3 c was not enough to be detectable. Added in chocolate chips. If there’s any left after today, I’m looking forward to the banana bread french toast!

  • thetinkhams on September 28, 2019

    First edition errata: stir in walnuts at same time as yogurt. Source: errata sheet received from King Arthur with my cookbook.

  • mharriman on December 31, 2019

    I’m always on the hunt for a great banana bread. This one turned out better than some I’ve made but not the best ever. It’s a lighter banana bread and satisfying, especially with chopped walnuts, but I’d like more of a banana feel in my mouth. I really liked the step by step clear instructions. First time using this cookbook( Christmas gift).

  • Lepa on May 30, 2020

    This is a solid banana bread- not too sweet- but also not particularly exciting or special.

  • hbakke on April 15, 2021

    Pretty basic banana bread. Mine turned out a bit drier than I would have liked and wasn't very moist. I'm still on the hunt for the perfect banana bread recipe.

  • Rachaelsb on May 29, 2021

    Always in search of perfect banana bread. This was good-nice high rise but banana flavor wasn't as strong as I hoped.

• Cranberry-orange nut bread

  • anya_sf on February 22, 2024

    Fairly standard, quite good cranberry bread recipe. Mine was a tiny bit dry, probably because I used mostly white whole wheat flour. I used buttermilk and the optional nuts (walnuts).

• Date-nut bread

  • mharriman on March 29, 2020

    Very good. I especially liked the technique of pureeing part of the date/ butter/ molasses/ brown sugar mixture to make the batter slightly gooey. My baked bread could have done with 5 or more less baking (I baked for 60 minutes) because the top crust edges were very very dark, but the remainder was lovely and, when sliced, beautiful. With the suggested cream cheese, this was dessert- like. I served mine with a carrot and ginger soup but think this will make a wonderful breakfast treat, too.

• Easy pumpkin bread

  • twoyolks on November 17, 2015

    This pumpkin bread focuses on the pumpkin and not the pumpkin spice. The chocolate chips provided a nice contrast to the pumpkin. I omitted the walnuts but they would complement the bread nicely.

  • laurenlangston on September 17, 2017

    Used (sunflower) oil instead of shortening, toasted pumpkin seeds instead of walnuts/pecans. Measured all by weight. Very good standard pumpkin quickbread recipe, super moist. I really like the flavor of the sunflower oil but it could be off-putting to some. Raisins would also be good in here.

  • Lepa on November 19, 2019

    This is a bit sweet for me. And now I have two loaves of it. Oh, well. I hope the kids like it! Also, it took an additional ten minutes to fully bake.

  • BrendaD1962 on October 08, 2023

    We really enjoyed this bread, especially with our morning coffee. The texture was wonderful and the chocolate chips were a great touch. My only complaint is there’s not enough pumpkin flavour for us, but maybe some added pumpkin pie spice would fix that. Delicious!

  • yaleksly on September 20, 2025

    Turned out great, and is more pumpkin-forward than other pumpkin bread recipes we have tried, instead of leaning hard into fall/pumpkin spices. Substituted half of the all-purpose flour for spelt flour, and decreased the sugar by about 20%. Also made great muffins - half the recipe makes 12 muffins, baked at 350 F for 25 mins.

• Walnut-strawberry quick bread

  • Rachaelsb on January 02, 2014

    Yum but sweet --will definitely try with rhubarb.

  • michalow on December 14, 2019

    Love this with poppyseeds instead of walnuts. Reduce sugar to 3/4 cup and use part wheat flour. Needs an extra ten minutes in my oven.

• Bacon cheddar cornbread

  • rionafaith on July 24, 2016

    This was pretty good but didn't blow me away. It wasn't as bacon-y as I'd hoped for, despite the fact that I put in more like 8 or 9 slices instead of the smaller amount called for. Maybe it would be better with bacon fat instead of the oil? We have lots left over, so I'm hoping it will freeze okay.

  • mharriman on January 27, 2021

    We liked this take on corn bread. It was moist and flavorful. Easy to put together. I’d make it again. Went well with French lentil soup.

• Herbed beer bread

  • oddkitchen on January 15, 2013

    As quickbreads go, this one tastes just fine. The recipe (like all KAF recipes, it seems) calls for an unnecessary amount of sugar, which the bread would just be better off without.

  • twoyolks on August 08, 2015

    This was edible but just wasn't all that good.

  • CaffeineRage on October 19, 2021

    It feels like it expects the sunflower seeds to carry in a lot more salt than what mine did. It left the bread tasting a bit flat. It was alright, but felt like it needed more salt. Sugar wise, it really depends on how bitter a beer you use. A very light beer, this much sugar would make it very cake like. So play with that a bit, as well as the amount of herbs and seeds. It's really loaded with seeds.

• Rosemary cheddar cheese bread

  • claire_txa051 on April 05, 2026

    Yummy! A little Rosemary forward but as expected - crust was very yummy!

• Banana split coffee cake

  • abrownb1 on June 27, 2021

    Delicious cake but it does use a lot of dishes! My layers didn't really swirl together despite using the technique they outlined. Next time I might try dropping spoonfuls of each to get more of a swirled effect. This cake also rose higher than the top of the bundt pan but not sure if it was because I was using a brand new container of baking powder for the recipe. I skipped the glaze and didn't really miss it. Ymmm

• Crumb coffeecake

  • milgwimper on July 02, 2014

    This was a simple and delicious cake. We couldn't get enough!

  • twoyolks on April 25, 2016

    This is close to a perfect coffee cake. It's rich and flavorful without overdoing it. The crumb is actually taller than the cake itself.

  • thetinkhams on September 28, 2019

    First edition errata: weight of flour should be 10½ oz Source: errata sheet received from King Arthur with my cookbook.

  • thetinkhams on October 13, 2019

    Made this today. Our favorite coffeecake, and super easy to make. We do it in a 9x13 pan.

  • rlkarp on January 18, 2025

    Great cake! Watch time in convection oven. I made it in 13x9 pan and baked longer than directed since middle of cake was not done. Crumb topping got very hard and crunchy.

• Almond puff loaf

  • thetinkhams on September 28, 2019

    First edition errata: butter in ingredients list should be salted butter. Source: errata sheet received from King Arthur with my cookbook.

• Herbed cream cheese biscuits

  • Kinhawaii on June 15, 2020

    Good- cream cheese keeps it moist, lots of flavor, but rather small. Would make again but cut into 9-12 vs 16.

• Apricot cream cheese scones

  • thetinkhams on September 28, 2019

    First edition errata: apricots should be dried apricots. Source: errata sheet received from King Arthur with my cookbook.

  • Seanruss on June 16, 2020

    Good, but not awesome

  • redbird on November 22, 2020

    Add 1/4 cup crystallized ginger with dried apricots.

• Christmas scones

  • michalow on January 03, 2019

    These are nice. Not overly sweet or super rich. Chopped fresh cranberries worked well here. I added some crystallized ginger, and I think next time I will use this as a replacement for the pecans, because I didn't care for the texture of the nuts in the scone.

• Peach nutmeg scones

  • Seanruss on June 16, 2020

    Awesome. Love the nutmeg flavor!

• Scallion cheddar scones

  • ash_2fquo3 on February 02, 2026

    Used cream and some extra spices. Were a bit dense instead of flaky or crumbly, but very tasty. I did also brush the tops with cream and a sprinkle of sea salt.

• Apple crumble

  • milgwimper on July 02, 2014

    This was simple and delicious. Well received by family who do not like pies!

• Blueberry buckle coffeecake

  • Huongey on August 22, 2025

    Delicious cake! Perfect sweetness and loaded with blueberries.

• Blueberry slump

  • thetinkhams on September 28, 2019

    First edition errata: oven temp for baking the slump is omitted. Should be 350°F. Source: errata sheet received from King Arthur with my cookbook.

• Mixed berry cobbler

  • ann_mg59cz on March 25, 2026

    Well this is delicious!!!! Came together in practically moments too! Believe the instructions when it says the dough is sticky, I definitely will take my time to flour my hands better nest time (and I will definitely be making this again). I used a mix of blueberries, raspberries, and blackberries. I used half brown sugar and half white. If I use this combination of berries again, I will probably use a bit less sugar. Looking forward to trying it with some strawberries in the mix too

• Peach or apricot clafouti

  • twoyolks on July 11, 2016

    This was really good. There's just enough sugar to compliment the peaches and minimize any tartness. It reminded me of a peach pie without the crust. I tried to make this in a spring form pan which partially failed as the filling was too liquidy and leaked out. Vanilla extract is listed as a substitution for almond extract.

• Smoky chili crackers

  • claire_txa051 on April 18, 2026

    Super warm flavor, lots of texture. I picked this recipe bc of use of tomato powder I need to use up from last years garden but recipe in book actually called for paste.

• White bread 101

  • anya_sf on March 08, 2023

    Very good sandwich bread. I used 25% white whole wheat flour as I prefer a bit of whole grain. 1/4 c of Carnation nonfat dry milk weighed 23 g, not 35 g; usually I go by weight, but in this case stuck with 23 g, as I've found too much dry milk can make the dough difficult to work with.

• Vermont oatmeal maple-honey bread

  • twoyolks on November 09, 2015

    The bread has good maple and oatmeal flavor. It was a bit sweeter than I'd like. The crumb makes it a bit difficult to slice.

• Sandwich rye bread

  • anya_sf on June 14, 2022

    The dough rose faster than expected and produced a very tall loaf. Texture was soft but sliceable. The rye and caraway flavors were there, but not too pronounced, and the pickle juice (which I'd been leery of) wasn't detectable, just added background notes. Great sandwich bread. I've already reserved some pickle juice for the next loaf.

• Classic 100 percent whole wheat loaf

  • anya_sf on July 13, 2022

    Recipe does not call for sunflower seeds or walnuts. Recipe specifies white whole wheat flour.

  • anya_sf on July 16, 2022

    Recipe title is Classic 100% whole wheat bread - here it says "loaf" and searching for "classic whole wheat bread" does not find this recipe.

  • anya_sf on July 17, 2022

    I made this twice, as the first loaf did not turn out well. That one was made as written using weight measurements. I had to add a few Tbsp of (white) flour while kneading. The dough rose well, but sank slightly in the oven (it hadn't proofed that long, so doubt it was overproofed), needed 5 extra min to bake and got very dark (my fault - forgot to tent with foil). That bread was dry and rather dense - decent flavor, so OK for toast. Later I realized the weight of dry milk (35 g) was overstated vs. KAB online chart (28 g), and the brand I used only weighed 23 g. So I was going to try again, just adjusting that ingredient, but I'd run out of some other ingredients, so the 2nd loaf used regular whole wheat flour, maple syrup, 23 g dry milk, plus 1 Tbsp whole grain bread improver (why not at this point?). Again I added extra flour while kneading. This time remembered to tent with foil. Much better! The bread was nicely shaped, not so dry and dense. Not sure I'd make again though.

• Cheese bread

  • rionafaith on June 30, 2016

    p. 211 -- Made w/ spicy habanero cheddar...Yum! But will have to bake longer next time... still doughy after 40 mins.

• Soft cinnamon rolls

  • susankay on October 20, 2025

    Marvelous! The rolls are soft and delicious, and just the right size. The icing is incredible.

• Soft rolls

  • twoyolks on May 16, 2016

    Really good, basic sandwich rolls. They were substantial enough to be used for a sandwich but not so substantial as to be tough to eat. They had enough flavor to compliment the fillings but not overpower them. I made 8 rolls out of the recipe (approximately 4 oz. each). I also spread melted butter on the rolls after baking them. They did take closer to 25 min to bake than the 15 min specified in the recipe.

• English muffins

  • Yildiz100 on March 20, 2024

    I baked a few of these in the oven and cooked a few of them on a dry skillet so I could compare the two methods. I was really hoping that I would like the baked version because they are so easy, unfortunately, The Griddle version was the clear winner. The baked version is completely closed in with a baking pan on top and on the bottom and the ring around the edges which made a muffin that was almost steamed and had a tighter crumb and fluffier more cake like texture. The Griddle version was closer to what you would expect from an English muffin. Salt and sugar were pretty much perfect as written. Could maybe reduce sugar a tiny bit. I forgot to keep a close watch on the clock, but I think the muffins cooked stove top faster than the book indicated.

• Beautiful burger buns

  • mamacrumbcake on April 09, 2015

    These are the fastest, disappearing rolls. My kids will eat them plain, they are that good. Don't leave out the onion powder!!!

  • SACarlson on July 29, 2024

    These are delicious burger buns, but the dough is a bit sticky and would be challenging for an inexperienced baker to work with.

• A very light fruitcake

  • vickster on December 28, 2013

    My first attempt at fruitcake, and it was delicious. I used a variety of fruit: candied cherries, candied pineapple, a container of "fruitcake fruit", currants. Also added walnuts and brushed cakes with brandy.

• Now or later pizza

  • annieski on July 10, 2016

    Great recipe. This is my go-to. It's easy to halve or double. I replace the suggested dough enhancer with instant potato flakes.

• Carrot cake

  • sgump on November 30, 2011

    Lovely! Reduced eggs from 4 to 3; replaced 1 cup oil with 1 cup unsweetened applesauce; used a scant 3/4 cup brown sugar + a scant 1 cup granulated sugar for the sugar; added a few drops of coconut extract (along with the vanilla); and used all the add-ins: chopped walnuts, shredded coconut, crushed pineapple, raisins (plumped in apple cider: some of the excess was intended to compensate for the missing egg)--plus a grated Golden Delicious apple. Baked in a rectangular aluminum pan at temperature and for time listed. Browned nicely and pulled away from the sides of the pan upon cooling. Prepared a frosting of cream cheese, a touch of butter, and apple cider (reduced to a syrup with a cinnamon stick: I stirred about 1/3 cup granulated sugar into the syrup at the end so I wouldn't have to forage for the powdered sugar). Moist, flavorful, and quite delicious! Will make again, I'm sure.

  • cookingbychapter on October 03, 2021

    Made this today and it was delicious! I added the coconut, crushed pineapple, and walnuts which I chopped pretty small in my food processor. We are not big cream cheese fans, so I drizzled with a maple glaze. Sadly this did not unmold from my well-greased bundt pan as I had hoped, so I wish I had stuck to the 9x13 pan as per the recipe, BUT it was so delicious I didn't care :)

  • Mlr5 on April 07, 2021

    Made recipe exactly as instructed (9x13) using the coconut and pineapple but no raisins. It was so moist and tasty and delicious. Lots of compliments and even a few requests for the recipe. Will definitely make this again! (But will line with parchment because it did stick a little)

• Shortbread

  • adrienneyoung on August 09, 2020

    Very worthy. A keeper!

• Raisin pecan rye bread

  • michalow on October 30, 2019

    I make this bread regularly and it is delicious. I've made it with a combination of rye and pumpernickel flours, as the recipe calls for, and also subbing rye for the pumpernickel, and notice very little difference. I bake on a cookie sheet as directed, but find the loaf is more manageable (for slicing and eating) if I make the dough into an oblong shape instead of just a "flattened ball."

• Crusty Italian bread

  • michalow on December 31, 2018

    This is a beautiful loaf, and is nice toasted with jam.

• Milk chocolate cream pie

  • twoyolks on March 16, 2017

    The custard had a really good, well-balanced chocolate flavor. However, it never fully set so it was more like pudding in a pie shell than an actual cream pie.

  • Globegal on March 15, 2016

    Made this in celebration of Pie Day - 3.1416. I'm not used to making custard. This was simple and creamy. Put extra in cups. Prefer it as a pudding. I did change it,though. Used about 1/8 tsp Fiori di Sicilia in a teaspoon and then added the vanilla. Whipped my own cream for 1 slice. Didn't seem to add anything but canned whipping cream may be worth a try. Didn't get all the chocolate melted but liked the few tiny slivers of chocolate.

• Soft and chewy oatmeal raisin cookies

  • Yildiz100 on May 07, 2024

    Pull out of the oven exactly when recipe says. They will seem too soft but let them cool on the pan and they will spread perfectly and firm up. Use the minimum amount of sugar. Plenty sweet. I used less rains (173 grams) was plenty.

  • Yildiz100 on May 07, 2024

    Made a second time with full Amount of raisins and sugar. Less was better.

• Crispy cheesy pan pizza

  • Yildiz100 on November 05, 2023

    The crust was a bit cakey despite the long rise in the fridge to develop the gluten. It might have benefited from bread flour instead of all purpose, but that might have made it difficult to stretch to fill the whole pan. My pan was 10" wide at the bottom, and the crust ended up very thick. I would make again but try bread flour, and decrease the whole recipe by maybe 10% for a slightly thinner crust. Also, in my tiny oven the top browned much more quickly than the bottom despite being on the bottom rack. It wasn't as far from the heat source at the top as it would have been in a full size oven.Would be nice to make this in a stove top safe pan and brown on the stove for a minute at the end. Or maybe add veg toppings on top to slow top cooking?

• English muffin toasting bread

  • Yildiz100 on November 18, 2023

    I also thought this was just okay. Like a lot of enriched breads, I don't think it actually toasts well at all. Burns too easily in dry heat. Might make good french toast but I am not sure if it is sturdy enough. Feels like it might fall apart if you dipped it in milk.

• Baking powder biscuits

  • Yildiz100 on December 05, 2023

    Excellent. I will add an additional 1/4 top salt next time.

• Soft molasses cookies

  • oddkitchen on January 15, 2013

    Highly recommended -- just like the ones "mom" used to make. This can also be successfully veganized.

• Challah

  • emiliang on January 25, 2015

    Tried my hand at making a challah loaf for the first time. It came out VERY GOOD. Used melted butter instead of the oil. Baking time was about 35 minutes on a cast iron sheet.

  • Lepa on October 21, 2024

    This is a great challah recipe. It was delicious and the loaf was the perfect size!

  • anya_sf on February 25, 2023

    Very nice challah. I made this specifically for French toast (using 2-day-old bread), which was delicious, but also tasted the bread fresh and it was quite good.

• Classic cheesecake

  • emiliang on July 07, 2013

    Yep, this is the best. Made it four or five times -- always comes out great. Especially with Fertig's spoonable strawberry preserves.

• Quiche bites

  • emiliang on December 26, 2012

    These mini quiches look very impressive and can be baked well ahead of serving time. In fact, they taste better when completely cold. Make sure that you roll the dough really thin -- otherwise it doesn't leave much room for the filling. I substituted fresh chives for the sauteed leeks, and smoked whitefish for the trout. Next time I will add a bit of salt to the filling, though. The index on eatyourbooks calls for cream cheese, but that is a mistake. The recipe doesn't call for it.

  • rionafaith on June 30, 2016

    p. 472 -- So I only loosely followed this recipe, which was probably for the best. Did not use trout/salmon and leeks as filling (though that sounds great too!), instead went Lorraine-inpired with ham and bacon. Found the quantities were very off -- the double batch of dough only made ~30 mini quiches in a regular size muffin pan. I only made half the egg custard and it was more than enough. Also only needed about 1/4 lb of cheese, rather than the full pound the recipe calls for (whaaaaat?). These stuck to the pans A LOT even though I buttered them well. Still, a decent base recipe to play with.

• Sourdough crackers

  • EmilyR on December 12, 2025

    Another happy use for discard that is very simple to doctor up according to preference. I like to bring this with a nice bottle of olive oil or wine as a hostess gift.

  • fultre on December 27, 2022

    Addictive crackers, and a good use of sourdough discard. Only difficulty is getting it rolled out evenly, but that is due to my own (low) skill level.

  • dbuhler on April 05, 2024

    I've made these dozens of times. It is a great use of a lot of discard, and it also uses white whole wheat flour which I enjoy. I use my food processor to mix the dough quickly (mix all dry ingredients together, then add butter and mix till fine crumbs, then add discard and pulse until dough forms). I like to add parmesan cheese and black pepper, but you could add anything to this extremely versatile recipe.

• Ciabatta

  • thetinkhams on September 28, 2019

    First edition errata: when making the dough, add olive oil and flour at same time as yeast, dry milk, salt & water. Source: errata sheet received from King Arthur with my cookbook.

• Poticza

  • Lepa on March 31, 2024

    My family is from Slovenia and I have tried lots of poticza recipes because my grandma's recipe doesn't really contain measurements. This is the best I have found. The dough was perfect. I would modify the filling next time: increase cinnamon to 1 tbsp, increase salt to 1/2 tsp, and add 2 tbsp of rum (my relatives all add rum). The orange was good but not traditional and mortified my mom. I probably won't use that next time. Overall, this is the best poticza recipe I have found so far and will be my go-to from now on.

• Simple sugar cookies

  • Beebopalulu on November 26, 2023

    Nice and simple as promised, but with a slight baking soda taste.

• Chewy chocolate chip cookies

  • thetatooedlady on February 18, 2023

    I made them with golden syrup and room temp butter they spread too much. I put two pans in the fridge and they still spread. I may need to carefully read the instructions again.

  • Rachaelsb on January 26, 2020

    Unexpectedly good, Chewy and good toll house flavor.

• Gingerbread roll-out cookies

  • claire_txa051 on December 17, 2025

    This felt like more of a house construction recipe than a snacking cookie recipe but still delicious. Great for kid gingerbread houses

• Faux-reos

  • swordfern on January 26, 2017

    I made each cookie ball 7 grams, flattened to a bit less than 1/8th inch, and baked for exactly 18 minutes. I stuffed my fauxreos fairly generously and had a small amount of filling left over. Don't use cocoa when flattening the cookies - it will make it difficult to cleanly fill the cookies once they are baked!

• Apple cake

  • anya_sf on January 13, 2025

    I thought this was the same recipe I'd made years ago from KA's website, but no, this one is too sweet. The cake took 10 min longer to bake and when I tested it by pressing on the center, the center sank permanently, so it looked pretty bad prior to icing. Still, the cake was moist and good on its own, and the icing was also good on its own (albeit very sweet), but the combination was too much.

• Gingerbread plus

  • jay.moe on November 16, 2024

    The gingerbread is very moist. I used 1/4 cup Ginger Syrup and 1/4 cup golden syrup for the 1/2 cup Ginger Syrup. At first the ginger seemed a little strong, but served with whipped cream, it seemed to balance out the spiciness. This recipe was quick to put together and it was perfectly done in 30 minutes. It is worth making.

• Classic birthday cake

  • dbuhler on July 17, 2024

    This review is only for the cake since that's the only part of this recipe I made. It was delicious and very delicate and moist which I loved. The batter was very liquid-y much like the Hershey Black magic cake. I made two 9-in rounds but would like to try 8 in rounds or even an 8-in square next time. I would definitely make this again.

  • ann_mg59cz on April 27, 2026

    Absolutely delicious! Made this for a birthday (natch), and everyone raved on their first bite. A different technique for cakes than I’ve used before, but it made for a great texture

• Tender white cake

  • coastal_colibri on April 27, 2026

    Modified to make an earl grey cake!

• Boston cream pie

  • mark_7o14k8 on March 21, 2026

    Very easy to make. I had to double the ganache recipe.

• Lemon-glazed pound cake

  • autonomatic on November 23, 2013

    Very lemony and rich. Batter is somewhat stiff and difficult to work with.

• Jelly roll

  • thetinkhams on September 28, 2019

    First edition errata: remove phrase “and a minimal amount of fat in the form of unsalted butter” from the recipe description. Recipe has no butter. Source: errata sheet received from King Arthur with my cookbook.

• Chiffon cake

  • poggers on August 19, 2024

    I’ve made the lemon variation (adding poppyseeds), orange variation (just average), and chocolate variation (favorite). For chocolate, only use half the specified almond extract. I only used 75% of sugar and it was plenty sweet. Rises to a nice height with lovely texture that is slightly heavier than recipes using cake flour.

• Pineapple upside-down cake

  • sarah_397vaz on April 04, 2026

    This isn't all of the ingredients

  • anya_sf on May 27, 2026

    #pudcbakeoff I used the optional pecans, but not the coconut flavor. I messed up a little on this one. Made the topping, but couldn't bake the cake right away, so the sugar mixture hardened and did not completely soften in the oven. When unmolding, quite a bit of topping stayed in the pan; I scraped it onto the cake. Baking time was 35 min, at which point the tester came out clean. However, that method isn't fully reliable and it turns out the center of the cake was underbaked and sank upon cooling. Due to the hardened topping, the cake wasn't very attractive. Nevertheless, it was one of our top two favorites, hitting all the right flavor notes. Cake was tender and soft. I need to make it again properly (although not anytime soon).

• Pumpkin cheesecake

  • eloise_tqh0g2 on January 06, 2026

    So good! Didn’t swril in the pumpkin. Instead mixed it with the cream cheese mixture.

• White chocolate hazelnut cheesecake

  • thetinkhams on September 28, 2019

    First edition errata: nutritional info is missing amount of calcium. One serving has 106mg calcium. Source: errata sheet received from King Arthur with my cookbook.

• Three-layer chocolate mousse cake

  • thetinkhams on September 28, 2019

    This is so good! I’ve made it several times and it always gets rave reviews. Making the cake requires several hour+ rests in the fridge to set everything up, and multiple hours after it’s all assembled before serving, but it’s worth it!

• Easy chocolate buttercream

  • KristenS on June 08, 2020

    I have an incredible sweet tooth and love to bake. This was VERY sweet and was too much on my chocolate cake with marshmallow filling.

• Basic piecrust

  • anya_sf on December 04, 2024

    Recipe title should be corrected to "Basic pie crust"; with "piecrust" it isn't found when searching for "pie" or "crust".

  • anya_sf on December 04, 2024

    I believe there is an error regarding the amount of fat. Online recipe calls for 10 Tbsp butter *plus* 4 Tbsp shortening, not 10 Tbsp total, which doesn't seem like enough fat relative to flour.

  • anya_sf on December 04, 2024

    I used the online recipe quantities of butter and shortening. Instructions were very detailed. Recipe was sufficient for 2 single-crust pies. Made by hand, I ended up with some larger chunks of fat which needed to be coated in flour while rolling, but yielded flaky pastry once baked. Flavor was decent and crimped edges sort of held their shape after baking, but also slumped inward a bit (my Pyrex pie pans did not have a lip).

  • rionafaith on June 07, 2020

    p. 408 -- Used the "Medium-Flake Method" to make crust for Basic Vegetable Quiche from same book, halving ingredients to make only a single crust and using only butter as the fat. Good basic crust, easy to roll and did not shrink in pan.

• Food processor piecrust

  • mharriman on April 13, 2020

    This was easier and turned out better than I anticipated. For an inexperienced piecrust baker like me, I liked the step-by-step instructions and illustrations. In my hands the dough needed more ice water than instructed to form a ball that wasn’t a dry crumble. After chilling, I still needed to add a little water to get the dough to smooth out as I rolled it. The baked result was nice and flaky and definitely better than store bought. I need to purchase a large marble stone or some sort of template to roll out my dough. Used the piecrust to fill a quiche.

• Apple pie

  • PQPantry on February 28, 2019

    Homemade pie crust a must!

• Caramel custard pie

  • hbakke on September 29, 2019

    Fantastically easy pie. This is essentially a butterscotch custard pie. I used the pie crust recipe from Bravetart since it seems to be the only pastry I can manage to roll out without losing my mind. Delicious!

• Lemon meringue pie

  • thetinkhams on September 28, 2019

    First edition errata: missing ‘or’ in ingredients list between lemon oil and grated lemon peel. Use one or the other, not both. Source: errata sheet received from King Arthur with my cookbook.

• Pumpkin pie

  • anya_sf on December 04, 2024

    The filling was highly seasoned (added 1/2 tsp nutmeg per the online recipe), which I enjoyed, and smooth and creamy. Mine took 10 min longer to bake (oven may have been running cool), but the top oddly cracked upon cooling even though it definitely wasn't overbaked (still jiggly in the middle). My 9.5" deep pie pan was plenty large. I used KAB's crust and it was decent. I appreciated that I didn't have to blind bake it, but next time might place the pie on a baking stone to brown the bottom more.

• Chocolate-pecan pie

  • Nancith on August 16, 2014

    This pie is very easy to put together, and tastes somewhat like a standard pecan pie with chocolate chips added. It was not a very attractive pie before being cut into as the top became mottled and brown, looking over-baked even though it wasn't.

• Basic vegetable quiche

  • rionafaith on June 07, 2020

    p. 469 -- Made w/ pie crust from same book, 8oz cheddar cheese (1/3 to line crust, 1/3 mixed with with filling, 1/3 sprinkled on top), regular milk, 2c sauteed kale and radish greens, a big handful of chopped fresh dill, and a little bit of chopped leftover bacon. Tweaks for next time: possibly blind-bake crust as it was a touch soggy and use less milk to make a firmer custard. OR it may have just needed a few extra minutes in the oven -- the browned melted cheese on top makes it hard to tell doneness. Still, good base recipe open to infinite variations.

• Roasted butternut squash and spinach quiche

  • mharriman on May 07, 2020

    The sour cream topping creates a quiche that looks like a layered dessert and almost tastes as good as one, too! Two of us thought this quiche was delicious. I used fresh baby spinach instead of frozen, and that worked well. I wilted it in batches using a steamer insert. Directions call for 50-55 minutes in the oven. Mine was baked and turning dark brown at the edges at 50 minutes. Served with a lettuce and tomato salad and a French baguette.

• Yeasted puff pastry

  • thetinkhams on September 28, 2019

    First edition errata: at end of “for the dough” section, blend the rest of the sugar in along with the remaining flour, dry milk, and salt. Source: errata sheet received from King Arthur with my cookbook.

• Croissants de boulanger

  • thetinkhams on September 28, 2019

    First edition errata: the first step working with rolling the dough into a rectangle should specify rolling half the dough into the 12x18-inch rectangle. At the end of that paragraph, add “repeat with the second half of the dough.” Source: errata sheet received from King Arthur with my cookbook.

• Buttermilk pancakes

  • Bessp on February 01, 2025

    A good standard pancake recipe. Quick, easy, and tasty, easy to customize. I usually add fruit or chocolate chips. I made with kefir instead of buttermilk because it's what I had on hand, it works the same.

• Belgian-style yeast waffles

  • dbuhler on June 09, 2023

    This is our favorite Yeasted waffle recipe! I weigh the flour and use 3 TBS maple syrup. We like to eat these for “brinner” so I mix the batter in the morning, let it sit for an hour on the counter and then refrigerate it until I’m ready to make dinner. Delicious!

  • Thorium0232 on February 23, 2026

    These are my go to waffles. They work well for chicken and waffles. Also they freeze and reheat well if you make extra.

  • anya_sf on June 01, 2023

    Delicious, light waffles with crisp exteriors. I used the optional maple syrup. Using a 7" round iron (not super deep), the yield was 6 waffles.

• No-fuss coffeecake

  • BrendaD1962 on May 04, 2024

    So darn delicious! I left out the nuts and put extra chocolate chips on top. Very easy and very tasty.

• Our favorite sour cream coffeecake

  • jrgreenw on October 03, 2023

    Comes together easily and yogurt substitution works well. Takes a bit longer to finish cooking than indicated.

• Whole grain banana bread

  • Dannausc on May 19, 2022

    I used rye flour in place of the whole wheat flour. I used 1/2 t cinnamon and 1/2 t cardamom. I sprinkled cinnamon sugar on top. Super easy. Pretty decent.

  • Lnbrittain on August 11, 2025

    This is the perfect banana bread for me, with a light, sweet taste and nonoily texture. I am surprised how much I like it, and maybe you will too!

• Irish soda bread

  • anya_sf on December 23, 2023

    Recipe says the dough will be stiff, but mine was actually quite sticky (which, honestly, is what I would have expected) and needed a liberal dusting of flour for shaping. I managed to find actual Irish wholemeal flour, which provided great texture. Baked in a 9" pan, I probably flattened the loaf a bit much. My bread was definitely done at 45 min. Very tasty and still fresh tasting the morning after baking.

• Classic apple crisp

  • anya_sf on November 06, 2021

    I made 2/3 recipe in an 8" square dish, starting with 2 lbs whole apples (2 Granny Smith, 2 Fuji), which yielded 1 lb 10 oz peeled and cored apples - not the 33% loss indicated in the recipe. With 50 g brown sugar (on the lower end of the range given), the crisp was plenty sweet, but still good with ice cream. The rum wasn't detectable, but I did love the overall flavor, so would use that again. I had to sub pumpkin pie spice for the spices in the recipe, old-fashioned oats for quick, and omitted the nuts.

• Back-of-the-bag oatmeal bread

  • anya_sf on January 22, 2022

    I'd made this recipe before from the website. This time I used 100 g whole wheat flour and the bread still turned out really well - a nice tall loaf, perfect for sandwiches.

• Japanese milk bread rolls

  • anya_sf on June 07, 2023

    I had to add a few extra tablespoons of flour to make a smooth dough (I did knead for a while before adding more). The rolls took 35 min to bake - they looked done sooner, so I'm glad I used a thermometer to check the temperature. They were slightly sweet with a super light, pillowy texture. My teenage son ate like half the pan.

  • Anon0987 on February 18, 2023

    May also be shaped into a sandwich loaf, hamburger buns, or for baked manapua. Knead longer than instructions states. The wet dough will eventually come together without additional flour.

  • ash_2fquo3 on January 30, 2026

    Make this recipe all the time . I like to brush with cream before bake and immediately after brush with butter and top with salt.

  • ash_2fquo3 on February 02, 2026

    Great recipe. I like to brush with cream and butter and salt right out of the oven.

  • hailey_p9ylhp on January 02, 2026

    I love how soft these rolls are, although at the beginning I was worried how loose the dough was they came out amazing

  • claire_txa051 on January 12, 2026

    Made too many subs - only had whole wheat bread flour from our farm box and was not a good sub. Also went no sugar, and may have needed it for rise. Will try again with a more refined flour and sweetener

• No-knead harvest bread

  • anya_sf on June 25, 2024

    I used regular raisins instead of golden. The dough rose 12 hours initially, then about 2.5 hours in the stoneware baker (lined with greased parchment). It didn't rise much more in the oven, probably due to the large amount of fruits and nuts. The bread was chewy and fairly dense (again, the fruit), but quite enjoyable. We loved it toasted with butter.

• Sourdough baguettes

  • anya_sf on June 30, 2022

    Not true sourdough, these can be made with discard, which is what I did - 1/2 recipe using 1 tsp yeast. This recipe is on their website (https://www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe). Taking advice from the comments, I used a steam generator (e.g., ice cubes in a hot pan) to get a nice dark color on top. My baguettes were done in 20 minutes so check early. Baked in a baguette pan, they were pale underneath, despite being on a steel on the bottom rack. Letting them cool in the oven (on the steel) helped improve the color and crispness. The baguettes were fairly soft inside with a medium crumb and pretty good flavor.

• Flourless fudge cookies

  • anya_sf on November 02, 2025

    Easy to make, super chocolatey, chewy cookies. A bit tricky to portion evenly due to the thin batter and chocolate chips. Using my small scoop, I got 19 cookies from 2/3 recipe. Baking time was 11 min.

• Fudge brownies

  • Bessp on September 15, 2024

    I made a half batch in an 8"x8" pan, it worked perfectly. I added walnuts as well. A nice dense, chocolately brownie without too much fuss.

• Camelot dream bars

  • ash_2fquo3 on February 02, 2026

    Easy and delicious! Also seems very adaptable.

• Chocolate cake pan cake

  • tarae1204 on December 31, 2021

    https://www.kingarthurbaking.com/recipes/king-arthurs-original-cake-pan-cake-recipe Very easy, very quick chocolate cake made without eggs. Incidentally vegan, and so delicious. The cake didn’t come out of the pan for me, but it’s a casual cake so happy to slice straight from the pan. The frosting (see web page) takes 5 min.

• Easy chocolate buttercream

  • ann_mg59cz on April 27, 2026

    This got mixed reviews. Used it on the Classic Birthday Cake (very good!!) and some loved it, and others, including myself, didn’t think it was buttery enough for a buttercream. It was very very sweet, and it over powered the butter and chocolate. If I try it again I will up the amount of butter and reduce confectioners sugar by as much as possible and still get enough volume

• Brown sugar frosting

  • anya_sf on January 13, 2025

    Very sweet of course, but good if you love brown sugar. Too sweet for the apple cake though. Would like to try with less powdered sugar.

• Lemon chess pie

  • chefducky on March 12, 2026

    Easy to make, but very rich and sweet

• Amish dinner rolls

  • Pandan on October 17, 2024

    So good! Turned out better than I thought. Only made these to use up leftover mashed potatoes (recipe by Anthony Bourdain with lots of cream and butter). Reduced the salt and added more flour because my dough was way too sticky to handle. Kneaded the dough in my bread maker and let it proof a bit longer. Only made one third of the dough at once and froze the rest of the dough. Turned out really fluffy and still were soft the next day. Had them for breakfast with plum jam, no butter needed. Will definitely do again!

  • anya_sf on November 25, 2023

    Super soft and fluffy, somewhat sweet, really delicious rolls. We used them for mini ham sandwiches. I followed the instructions on P.J. Hamel's blog (food processor for potato mixture, chilling dough overnight, oiling the counter) and strongly advise this. The minimal directions in the book aren't helpful and will have you thinking the dough should be smooth, when in fact it's very sticky.