Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan

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  • Lisbon chocolate cake

    • Jane on October 23, 2021

      I should have spent a bit more time tidying this up before serving (and taking the photo) as it is rather messy getting it out of the paper tin lining. But it tastes wonderful. A rich brownie cake base and a light chocolate mousse and an intense cocoa topping. I used Valrhona chocolate and cocoa - I think you probably need good quality here as it's all about the chocolate.

    • Astrid5555 on May 05, 2022

      Incredibly delicious cake. Used a cake ring lined with acetat foil before adding the ganache layer and the cake looked perfect. Do use high-quality chocolate and cocoa powder!

    • Zosia on February 14, 2022

      Elevated brownie that everyone enjoyed. We loved the mousse topping in place of frosting. My ganache and mousse topping needed more time to thicken/set than the recipe indicates so next time I'll make it the day before.

    • Kinhawaii on March 25, 2022

      Yummy! I took Anthonygrob’s advice & after I put the cake, after cooling, into a springform pan with parchment on the side. I think I prefer that rather than lifting it out . Thanks!

    • jmgunter on October 31, 2021

      This cake is so simple, elegant, and tasty. I used Endangered Species 72% chocolate for both the cake base and the ganache. And Ghriradelli unsweetened cocoa powder for the topping.

    • Anthonygrob on January 25, 2022

      Did this recipe and loved it. I used a springform pan, which is the only circle cake pan I own and would recommend it over trying to lift it out of an ordinary pan. Otherwise, the recipe and the instructions seemed solid and the cake was fantastic .

  • World peace cookie 2.0

    • SheilaS on March 19, 2022

      Compared to the originals, I like the complexity from the addition of rye flour, warmth from the piment d'espelette and love, love the fruity tartness from the freeze-dried raspberries. I didn't like care for the cacao nibs - they don't add much flavor and I prefer the texture without them.

    • bwhip on October 25, 2021

      I always enjoyed the original version, but now I think I like these even better! The originals were pure chocolate, and these amp up the flavor and texture profile with the addition of a bit of rye flour, a pinch of cayenne, cocoa nibs and freeze-dried raspberries. Wonderful!

  • Devil’s thumbprints

    • SheilaS on January 18, 2022

      I used Trader Joe's 72% cacao dark chocolate so these were rich but not overly sweet. Whether it was the choice of chocolate or my fridge temp, after chilling 2 hrs, the dough was too hard to scoop and was easier to cut into pieces with a knife. I filled half with raspberry jam and half with ruby chocolate and both were excellent.

    • averythingcooks on December 24, 2021

      These are lovely! I made my balls around 15-16 g and got the predicted 19 cookies from a 1/2 recipe. I used demerara sugar for rolling and the raspberry jam for filling. They are beautifully fudgy & the jam provides a nice break from all that chocolate. One note - I thought I was being careful to gently mix in all the flour (without overmixing) and then of course while scooping the chilled dough - tiny pockets of flour appeared in places. I'll be even more careful next time.

    • jimandtammyfaye on January 02, 2022

      Delicious success! Used several flavors of filling- raspberry, apricot, and blueberry. Raspberry was absolute favorite. Almost like a fudgy brownie surrounded by crispy sugar.

  • Spinach-mozzarella pie with Parm crumble

    • SheilaS on January 18, 2022

      I don't think the mozzarella adds much in the way of flavor but that parm crumble topping makes this look and taste special.

  • Vanilla ice cream

    • SheilaS on January 18, 2022

      Super easy vanilla ice cream. It was a tiny bit sweet for me but excellent with a scoop of sorbet alongside.

  • Berry ice cream

    • SheilaS on January 18, 2022

      I made this with TJ's frozen Very Cherry Berry Mix (cherries, blackberries, blueberries and raspberries) and loved the combo of buttermilk + berries. Looking forward to making this with other berries. Served this along with the vanilla ice cream and Devil's Thumbprint cookies from this book.

  • Parm crumble

    • SheilaS on January 18, 2022

      I made this to top the spinach-mozzarella pie and it really makes the dish special. Would be great to top any sort of vegetable casserole or an apple or pear tart.

  • Parm crumble nibbles

    • SheilaS on January 18, 2022

      Made some of these to use up leftover parm crumble. I thought they were dry and kinda meh. I'll try them as croutons in a salad and see if that works better.

  • Cinnamon-raisin bread

    • jenmmcd on January 01, 2022

      A good bread that’s very easy to make, but definitely mild on the cinnamon. I think I’ll try sprinkling with cinnamon sugar before rolling for the final rise next time.

    • fultre on November 01, 2021

      This is a great homey bread, reminds me of my childhood. Delicious flavor, lovely texture and perfect for toast. Will try soaking raisins in tea next time.

  • Coffee shortbread

    • Astrid5555 on February 02, 2022

      Did not add the lemon zest, because I was not sure about the citrus-coffee combination, and did not make the optional glaze. So delicious, these were gone within hours!

    • Lepa on February 13, 2022

      These shortbread were delicious. They were a bit crumbly but I liked them. I did not use the glaze and didn't feel it was necessary.

    • averythingcooks on April 05, 2022

      Interesting....I did use the lemon zest and for us, that and the cardamom are the dominant flavours. Of course, my "been here for a while" jar of powdered espresso is likely to blame for that. I cut my round into 16 thinner wedges and did not glaze them. We do both like them but I also make many other shortbreads that match our palates a little better.

    • mpo on October 29, 2021

      One word: YUM! I didn’t even make the optional glaze, doesn’t need it.

  • Iced spiced hermits

    • adrienneyoung on January 12, 2022

      Meh. Not the best cookie I’ve ever made. Interesting. But oversweet. Not a keeper, sadly.

  • Banana breakfast squares

    • Julied on November 14, 2021

      Banana Breakfast Squares - delish! Just note that the 2 teaspoons of vanilla that is called for is omitted in the instructions. I added it after adding my eggs. Turned out great.

    • bwhip on December 11, 2021

      Delicious! Great flavor and texture. I subbed chocolate chips for the raisins or nuts.

    • Xyz123 on December 06, 2021

      This is basically banana bread in a cake pan. Very moist and kept well as we ate it over the next few days.

  • Miso-maple loaf

    • nadiam1000 on May 09, 2022

      This was not a success for me and i was so excited to try it. The loaf suank in the middle even though it was baked through and I found it a bit too salty even though I enjoy the savory element and that it is not overly sweet. I glazed it with marmalade. I may try again since there are so many positive reviews. I will omit the added salt next time - maybe my miso is overly salty.

    • kuechenlatein on October 26, 2021

      The recipe can be found online https://cooking.nytimes.com/recipes/1022610-miso-maple-loaf-cake

    • Zosia on January 05, 2022

      Very nice cake. The miso scent was strong in the batter but mellowed to an unidentifiable savoury flavour in the baked loaf.

    • stef on October 23, 2021

      This loaf has a nice light crumb. As you're eating it the orange flavor and then the saltiness from the miso comes thru. I used an apricot glaze and felt it was needed to add some sweetness. It took 45 minutes to bake. Took it out when temperature read 200f

    • GHolland on November 05, 2021

      Nice loaf, made it in three mini pans. Not too sweet but apricot jam was a nice touch. Would be a good loaf to add to coffee tray.

    • mdcbakers on January 24, 2022

      This loaf has an awesome flavor & is fun because it's out of the ordinary. Unless you're specifically eating this for breakfast, jam or a glaze is important. You definitely taste the miso & a sweet element on top helps make it "dessert." Definitely going to make this again.

  • Chunky lemon cornmeal cake

    • twoyolks on January 29, 2022

      This was pretty solidly mediocre.

    • bwhip on November 01, 2021

      Delicious and interesting cake. Sturdy texture, with lots of nice lemon flavor from the chunks of pulp and zest. I really enjoyed the crispy edges at the top of the loaf, nicely caramelized with a great crunch from the cornmeal. Wasn't sure what to expect from the addition of sumac, as I've never used it for baking before, but the overall flavor was really nice.

  • Breakfast-in-Rome lemon cake

    • Rinshin on February 05, 2022

      Texture is light, lemony, and eggy. Yet, crumb is tight as seen in my photo. Reminded me a little of kasutera or castella cake in texture. Reduced sugar to 275 g (plenty sweet for our taste) and used two different sized narrow loaf pans since I wanted to share one with our neighbor. Lovely accompaniment with morning coffee.

    • MakeMyHay on January 12, 2022

      Deelish! Very lemony. I used the optional 1/4 tsp lemon extract. I also added coarsely chopped fresh cranberry, which added even more tartness - in a good way. Dorie warns about sticking so I used plenty of baking spray in my aluminum tube pan and had no problem with sticking.

    • bwhip on November 07, 2021

      This cake is delightful. Great flavor, and the texture is light and fluffy, really nice. I used blueberries, and the results were fantastic. No problems with sticking to the pan, as the author had warned about. This will be a regular in the rotation for us.

    • Melissa_427 on February 02, 2022

      Will be in the rotation! I do wish I would have tossed my blueberries in a bit of flour to prevent sinking but as that only affects appearance, I'm not too concerned!

    • senzler on May 18, 2022

      Jury’s still out on this one. I think I would up lemon extract to 1/2 tsp. Worth a second try

  • Mochaccino muffins

    • Zosia on November 02, 2021

      These were very coffee-forward so not for everyone but the coffee lovers did enjoy them. The texture wasn't dry but quite firm and the ground coffee was quite noticeable; they were best served warm.

  • Iced honey-apple scones with spelt

    • Zosia on November 09, 2021

      Cake-like rather than flaky but still tender and deliciously fruity. The glaze is a nice touch for the not-too-sweet scones.

    • fultre on October 30, 2021

      Simple recipe with lovely flavors, subtle citrus and apple, lightly sweet. I froze the majority for future guests, and didn’t ice the 2 that I cooked the day of, instead I used sparkling sugar. I think the icing will be a nice touch.

  • Lemony yogurt muffins

    • Zosia on January 22, 2022

      Nice muffin with a tender, cake-like crumb. They were quite buttery but not very lemony. I included the blueberries.

  • Orange spice cake

    • Zosia on February 19, 2022

      Nice enough cake but not special. Orange and spice favours were too subtle even on day 2 though the cake held up well texturally. I suspect the optional glaze that I did not make is important to overall flavour.

  • Strawberry-rhubarb squares

    • Zosia on January 09, 2022

      Dense, buttery cake that took much longer to bake in my oven than the time given but my kitchen was very cold. The batter was thick and supported the fruit (frozen rhubarb, fresh raspberries) which helped to cut the richness of the cake.

  • Coconut-milk-chocolate marble cake

    • ShannonS on December 21, 2021

      My oven temperature is accurate but this took much longer than the recommended 72 minutes. I would raise the oven temperature to 350 next time. Pretty and tasty all the same.

  • English muffins

    • stef on November 08, 2021

      The English muffins are excellent. I refrigerated the dough overnight and it was easy to handle. I appreciate that Dorie tells you at what temperature the grill should be.

  • Cottage cheese biscuits

    • stef on April 15, 2022

      Quick to put together. Nice crispy biscuit. Can be savoury or sweet. Cottage cheese not noticeable. We had it for brunch with scrambled eggs, bacon and ??. Reheats well

  • Pecan-cranberry loaf

    • stef on December 05, 2021

      I used frozen cranberries. This is a lovely moist not too sweet loaf Took it out when temperature reached 205f. After 55 minutes. Will bake a few to give away at christmas

    • Lepa on October 20, 2021

      This was okay but not particularly exciting. It lingered at our house. When I ate it with the suggested butter and marmalade it was better but I still don't anticipate making it again.

  • Swirled, spiced sour cream bundt cake

    • stef on March 24, 2022

      This is a nicely spiced bundt cake. Swirl is made of chocolate and pecans. Didn't have whole wheat flour so used Spelt. It's a nice moist crumb. Baked in 60 minutes

  • Mokonut’s rye-cranberry chocolate chunk cookies

    • stef on December 10, 2021

      A lovely cookie. Not to sweet. I used a #40 scoop and got 26 cookies. Baked for 10 minutes. After baking and a smack they were 3" wide.

    • Melissa_427 on April 13, 2022

      Such a tasty cookie with a unique set of flavors, devoured these with great ease!

  • Glenorchy flapjacks

    • stef on April 04, 2022

      These are so tasty. Love the crystallized ginger in them. After cooling, I stuck them in the fridge for 15 minutes they were easy to cut. Will make again

    • Lepa on October 21, 2021

      These are nice little snacks with a wonderful bite of ginger. Next time I would wait a bit longer before cutting the squares (maybe another 10-15 minutes?) and I would use a sharp knife. I followed directions and used a dough scraper, as suggested in the recipe, and the flapjacks fall apart. I stuck them back together, waited a while and used a knife with better success.

  • Apple pandowdy

    • stef on November 20, 2021

      Juices from the apples settled in nicely even though there is no thickener. I made the all butter pie crust but can see saving scraps for this recipe. We broke it up with a spoon. Served with whip cream.

  • French Riviera lemon tart

    • stef on April 23, 2022

      This was loved by my family. The surprise was the crust which kept in tact while slicing yet tasted like a nice crisp cookie. Served with whipped cream. Going on my favorite dessert list.

    • GHolland on January 02, 2022

      Very easy to make and tastes just like you would expect. Very lemony with a nice crust. Would go good with a few fresh strawberries on the side in the summer

  • Chocolate ganache

    • stef on October 29, 2021

      Made the chocolate ganache with orange flavor chocolate. 10 minutes in fridge was enough for right consistency to fill macarons

  • Gouda gougères

    • stef on December 27, 2021

      These gouda gougeres came out great. Nice and crunchy on outside and hollow and creamy inside. Loved the cumin taste. We agreed white wine was best with them.

    • locopomtini on November 18, 2021

      This recipe is not complete. It does not include speed of the mixer or to mix the dough for several minutes to cool prior to adding the eggs.

    • locopomtini on November 18, 2021

      Medium low mixer speed until steam stops coming off dough and warm to the touch, before adding eggs one at a time.

  • Steph’s Bakewell tart

    • stef on January 11, 2022

      I made this in 2 stages. Tart shell 1 day and the rest on the second. I iced it. I had no whip cream or creme fraiche but can see how it would enhance the tart. Tart baked in 40 minutes. Next time I will make it with apricot jam.

  • Asparagus-lemon quiche

    • stef on May 08, 2022

      R Used recommended recipe for crust. Will make and bake crust day ahead. The filling has a nice lemony taste and there was sweetness from the asparagus makes a lovely presentation .

  • Whip-it-up-quick cornbread

    • stef on January 28, 2022

      Made with no additions. This was so buttery and moist and it's very quick to make. Nice with chilli

    • jimandtammyfaye on January 02, 2022

      Even with 2 TBS of sugar, this was more of a savory cornbread. Sweeter cornbread preferred. I did like the suggestion of mix-ins- bacon, scallions, corn.

  • Cheese puffers

    • stef on December 29, 2021

      These really are a cross between a muffin and a pop over. Crispy on the outside and creamy inside. They come together quickly. My scoop was too big because I got 8. They were big and puffy but came out easily. Reheated the next day we'll. Will repeat

  • Brown-sugar oat squares

    • Lepa on March 01, 2022

      My twelve year old son made these as a treat for his brother. He bakes with me but isn't an experienced baker but he was able to make these on his own. We were so thrilled with how these turned out. They are not too sweet, easy to turn out and cut and have a nice texture. I definitely recommend these cookie/bars!

  • Classic chocolate chip cookies

    • Lepa on March 19, 2022

      These were delicious. 11 minutes yielded perfect cookies.

    • averythingcooks on April 24, 2022

      These are really good! I had chips to use but to achieve the effect of "slivers & dust & flyaway shards" from chopped chocolate that she describes, I also ran a knife through 1/2 a Hershey's milk chocolate bar. I am sure my cookie scoops were smaller based on 2 things : a higher yield of cookies and the fact that they were done between 8 and 8 1/2 minutes. This is a definite repeat and note - if you have other Dorie books, this same recipe appears in "Baking, From My Home to Yours" and "Dorie's Cookies".

  • Caramel crunch-chocolate chunklet cookies

    • rrobb on May 16, 2022

      Delicious! It could maybe use a touch more salt or some flakes sprinkled on top.

    • averythingcooks on December 13, 2021

      I cut this recipe in half for 12 cookies and they really are very good. I chopped up a Hershey's milk chocolate bar (45 g) and I used toasted pecans. They are not overly sweet and really do have "caramelizey" edges as promised. This is my 1st attempt at a Dori "muffin tin" cookie recipe and I will certainly make these again.

    • bwhip on December 27, 2021

      These turned out great. Similar to the Allison Roman salted chocolate chip cookie recipe - but thicker with a nice mix of crunchy and chewy. The caramelized edges from baking in the muffin tin are excellent. Make sure you butter the tins well, and that they're non-stick, otherwise they don't come out so easily.

  • Oatmeal cookies with nuts and chocolate

    • averythingcooks on February 04, 2022

      These are certainly good but not my favourite oatmeal cookie. I used pecans in place of walnuts, skipped the optional dried fruit and used demerara sugar for the tops. I made a 1/2 recipe and 22 g balls of dough yielded 27 cookies. I will say that the dampened, sugared glass step did not really work for me - I got better results by flattening with my hand and then dipping the flattened cookie top in the sugar. Again - good but just not fantastic.

  • Crumb-topped ricotta coffee cake

    • bwhip on December 26, 2021

      Wonderful cake. I made ours with raspberries, and we just loved it. Great flavor and texture, and the crumbly top was perfection. Such a great cookbook.

  • Park Avenue Brownies

    • bwhip on November 02, 2021

      These are lovely - “rich and slim” like Dorie said. I liked that they’re not too sweet, and nicely chewy. I sprinkled chopped walnuts over the top.

    • GHolland on November 05, 2021

      A small piece goes along way…very fudge like and rich. Sea salt flakes were good. I used 66% Caraibe dark Chocolate which may have been too dark. However, we still ate the whole thing.

  • Lamingtons

    • damjih on January 27, 2022

      I have never tried a Lamington, all I know is the picture looked nice and so I made it, and it was a hit, as well as being super easy~

  • Devil’s food party cake

    • passthegelato on February 07, 2022

      I made this cake twice. The second time I double checked every step and bought new baking powder. Both times the layers refused to rise. There was a weird slump in the center of each layer, as if each had a waist. It tasted fine but the texture was very unpleasant.

    • Melissa_427 on February 20, 2022

      Didn't have any problems with the rise on this cake, although it did take significantly longer to bake than directed (I think it ended up in the oven for an hour). There's a chocolate cake from scratch in Salt Fat Acid Heat that is truly a wonder and I think it will remain my go-to although I wasn't disappointed with this one!

  • Lemon, lime, orange and/or tangerine cake

    • Melissa_427 on April 13, 2022

      I need to invest in an oven thermometer... this took about twice as long as stated in the recipe, but was still delicious!

  • Sour cream pie dough

    • Melissa_427 on January 26, 2022

      I've used a different sour cream pastry dough for years and always loved it... but this one... this one is EVEN BETTER! Sour cream dough is always easy to work but not always easy to par-bake, until Dorie instructs you. Truly a favorite! I even made 5 batches without sugar to be used for savory hand pies!

  • Double-decker salted caramel cake

    • Melissa_427 on April 08, 2022

      Absolutely decadent! Additionally, a great personal reminder that I need to find or buy a new oven thermometer as the middle of my cakes take much longer to set than given times for baking so I embedded up with a bit of dryness around the edges and a soft, collapsing middle. Regardless the cake was delicious, the frosting was such a nice detour from traditional buttercream. And the hint of cinnamon in the cake was such a nice addition.

  • Grain and seed muffins

    • Melissa_427 on February 20, 2022

      Really enjoyed these! Lots of character from the variety of seeds and raisins. I did have to sub spelt flour for whole wheat and wheat germ for wheat bran, both substitutions worked great!

  • The everything cake

    • GHolland on November 05, 2021

      Simple cake, I added rum and topped with apple. The cake was good the first day…not so great the next day. Took longer to cook then suggested.

  • Clam chowder pie

    • Teriosityb on January 20, 2022

      Surprisingly delicious (although who would expect less from Dorie!). I didn’t know what to expect, but it was the perfect taste of clam chowder and texture of a classic pot pie. Best on day one, mine got a little dry when reheated.

  • The daily bread: white bread edition

    • senzler on March 14, 2022

      One of my two go to sandwich breads. Love the texture for PBJ, grilled cheese ….

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Reviews about this book

  • Eat Your Books

    A look inside Baking with Dorie!

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  • ISBN 10 035822358X
  • ISBN 13 9780358223580
  • Linked ISBNs
  • Published Oct 19 2021
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Mariner Books

Publishers Text

Dorie Greenspan's name is synonymous with baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers up a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: Easy and accessible, with ingredients available at the corner grocery store. Beginners can ace every technique in this book. Are there surprises? But of course! Berry biscuits. Foot-long cheese sticks made with cream puff dough, gouda, and cumin. An apple pie with browned butter that tastes like warm mulled cider. A fast s'mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. This collection of simple yet sophisticated baking includes chapters like Breakfast Stuff * Cakes * Cookies * Pies and Tarts * Salty Bakes. Each one features "Sweethearts," Dorie's all-time favorite recipes that lend themselves to being remade, refashioned, and riffed on, like the chocolate chip cookies, meringue, and brioche.

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