Ovenly, Updated Edition: Sweet and Salty Recipes from New York's Most Creative Bakery by Agatha Kulaga and Erin Patinkin

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Notes about Recipes in this book

  • Salty super dark chocolate brownies

    • meggan on August 29, 2016

      I was surprised but I did not like these that much. I think they need to be made in a pan that is half the size because as is they were flat and hard. The taste was also a tad bitter.

  • Vanilla bean cake with pomegranate buttercream

    • SACarlson on January 02, 2016

      I found that the frosting recipe didn't make quite enough. Might be an idea to scale up the recipe.

  • Peanut butter and oat granola bars

    • yassoma on January 19, 2017

      I reduced the total amount of sugar by about a 1/4 cup, as it seemed excessive, and I'm glad I did. However, these bars are nothing special. They're just okay, they're not delicious enough to be a treat, nor healthy/light enough to be a good snack. Won't make again. But I liked the idea of sea salt on top of oat bars and I'm likely to repeat it in another oat bar recipe.

    • julesamomof2 on January 21, 2018

      Are these granola bars? I would say no. They're more like an oatmeal blondie. And healthier than store bought granola bars? Maybe, since they technically have no preservatives, but with a ton of sugar and a stick of butter, I am certainly not feeding them to my children for breakfast. Obviously I knew what went into them before making them, but I had all the ingredients so I went for it. I will say, they are delicious, but an odd, in between treat.

  • Salted chocolate chip cookies

    • yassoma on August 15, 2016

      Are these the best cookies ever? Nope. Are these the best VEGAN cookies ever? Yes, and by a long shot. Beauty of this recipe? Uses absolutely no refrigerated items. Yes. All pantry items that are available in every single household. This alone, is amazing.

  • Whole wheat banana bread

    • julesamomof2 on January 28, 2019

      This is nice enough, but not banana-y enough for me. The whole wheat and flax seeds make it seem semi-'healthy'. I may try it again and up the bananas and see what happens.

  • Currant rosemary scones

    • mmg0305 on October 25, 2017

      Check after 15 min, as they almost got burned. Make half quantity,

  • The Stumptown shorty

    • mmg0305 on October 25, 2017

      Came out slightly underbaked, but otherwise great. Will try slightly higher temp and/or longer time in oven

  • Peanut butter cookies

    • stef on June 19, 2020

      A nice peanut butter cookie but even though I followed instructions mine spread a bit. Will make for gluten free friends. Baked nicer in convection oven.

    • bwhip on March 05, 2020

      Best peanut butter cookies I've ever had - and so simple and easy! Peanut butter, brown sugar, eggs and vanilla - that's it! Well, and a sprinkling of flaky salt on top. Crispy edges, soft centers, and great, pure peanut butter flavor. Always a hit.

  • Scone base recipe (sweet)

    • Bugis on March 25, 2017

      I graduated from a British international school and my husband is British. We are a family with strong opinions on scones. This combines the best elements of British and American scones. It has the flavour and texture of a British cream scone (our favourite), but the wedge shape of American ones. We prefer the wedge shape because it avoids the kneading, rolling, cutting, rekneading, retooling, pattern that builds gluten and makes the last few scones more chewy. This has become our go to recipe, and I've made it more times than I can count.

  • Jelly doughnut muffins

    • Kinhawaii on April 09, 2021

      Good. I was afraid of adding a tsp of freshly grated nutmeg so added half & added some vanilla. Also added only a tsp of cinnamon to the topping- thought a tablespoon was too much. Usually when I make a recipe for the first time I follow things as written but just didn’t want all those spices today. Used a blueberry jam I wanted to use up but then ended up thinking about how much I would prefer a blueberry muffin with fruit. I should have used another jam. Good for using up some jam. Actually tasted better hours later.

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  • ISBN 10 0778311112
  • ISBN 13 9780778311119
  • Published Jan 05 2021
  • Format Paperback
  • Page Count 272
  • Language English
  • Edition Reissue
  • Countries United States
  • Publisher HarperCollins

Publishers Text

New York’s award-winning bakery Ovenly is world-renowned for their innovative and decadent treats. The Ovenly cookbook is packed with all of their greatest hits—the best ever chocolate-chip cookies, dense, crumbly shortbreads, buttery scones, and more! As self-taught, curious bakers, Agatha Kulaga and Erin Patinkin believe above all that baking (and eating!) should be an adventure. With their use of unexpected flavor combinations by playing with tradition, it’s no wonder Ovenly has a dedicated fanbase.

This updated second edition of the original celebrates Ovenly’s tenth anniversary and includes new recipes of bakeshop favorites such as the ooey-gooey Hot Chocolate Cookie, the tart, moist Vegan Lemon Raspberry Quickbread, the Chewy Molasses Spice Cookie, and fresh twists on some of the bakery’s newer recipes, which are also sure to be classics.

With tips and anecdotes, exquisite photos, and pantry and kitchen tool essentials, Ovenly contains experimental yet perfected recipes for the most inventive and out-of-this-world pastries, desserts, and snacks.

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