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.

  • hbakke on May 29, 2022

    Simple, delicious peanut butter cookies. Despite following the directions exactly, my cookies flattened in the oven and didn't look like the picture in the book. I love how easy and peanut buttery these turned out. Will definitely make again.

• 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.

• Blue cheese-pecan scones

  • Kinhawaii on May 24, 2021

    These were great- tender & scrumptious warm. Did use pastry flour & just a scant 3/4 cup blue cheese- should have used the full amount because the cheese taste was a little subtle. I like squares so cut into 16 rough squares, took 15 minutes to cook. Instead of trying to squeeze it into my full freezer, refrigerated them while the oven heated for 30 minutes. Definitely want to try the other variations!

• Cheddar mustard scones

  • Kinhawaii on June 16, 2021

    Really tender & light with a nice flavor. Did use pastry flour & cut into smaller squares. Will definitely make again.

• Feta, basil and scallion muffins

  • Kinhawaii on September 10, 2021

    Very nice savory muffin. Used dill instead of basil this time. Stuck a bit to regular muffin liners so will use parchment ones when I make them again.

• 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. Great for using up some jam. Actually tasted better hours later & defrosted from frozen well.

• Lemon raspberry loaf

  • Kinhawaii on May 04, 2021

    I haven’t had too many vegan desserts but I thought this had an unusual aftertaste. Maybe I am too used to butter & eggs.

• Erin McDowell's black-bottom pecan pie

  • j.va on May 01, 2021

    Probably the best pecan pie I've ever had. The chocolate tamps down the usual sweetness and the flavor of the nuts really comes through, along with background notes of maple. Also, this crust recipe, while you'll be confident you've overworked it, somehow produces the flakiest pie crust I've ever eaten, which had light crisp layers almost like puff pastry. I cooked to an internal temp of 200F, and the slices held together when cut (see submitted photo). Absolutely will make again.