Notes about Recipes in this book

• Mint chip sheet cake [mint chip buttercream]

  • Shewi128 on May 31, 2022

    Absolutely, positively, one of the best chocolate cakes I have ever eaten. Perfectly moist, not too dark of chocolate flavor despite the use of espresso and coffee. The combo with the mint chip buttercream was phenomenal. I halved the recipe for the buttercream, and it was the perfect amount. It was also a great mix of frosting and cake.

• Snickerdoodles

  • fultre on May 04, 2024

    A contender for best snickerdoodle recipe. Dough was very sticky. After chilling for timing reasons, it was much easier to work with. Medium cookie scoop, baked 8-9 minutes.

• Snickerdoodle crackle bread buns [milk roux; snickerdoodle topping]

  • racheljmorgan on March 28, 2022

    So, this one did not come together as described. Dough was perfect, but the topping was far too crumbly and wouldn't behave as described. I remember thinking the amount of flour in the topping was excessive, but followed directions anyway. I ended up more or less pressing it into the dough balls with my hands after the plastic wrap method the recipe described failed. Ended up using only about half the topping, so my buns are less sweet than writers intended; that's fine with me! Had to drizzle egg wash over the top because the topping was too precariously perched to stand brushing. Still, part of the charm of this magazine is that it's challenging and puts you out of your routine a little. It was the strangeness of the sugar rolling that prompted me to try this in the first place. So, I'm glad I baked it. Not really worth doing again.It came out as more of a streusel bun than a crackle bun and they are much larger than the magazine photos would suggest. One is an ample breakfast.

• Broa de milho

  • racheljmorgan on June 08, 2022

    A basic, reasonable cornbread. It does keep for days like the recipe said, but it's best fresh from oven when crust is still crisp and almost cracker-like.

• Lemon, poppy seed, and ricotta muffins

  • racheljmorgan on April 23, 2022

    Decent texture, but the flavor just wasn't right- too much salt with little in the way of lemon or sweet ricotta taste. The muffins taste like unsweetened lemon scones. Disappointing.

  • lorigenes on March 23, 2024

    I just made these. They are beautifully mounded and taste great. A very tender muffin, quick and easy (no mixer!). (Re: the previous review; most every professional recipe listing 'kosher salt' is referring to Diamond Crystal Kosher. It is significantly lighter than either table salt or Morton's kosher. If you are using those, you need to reduce the amount. I wish more recipes would identify the brand of salt, when it makes such a big difference.)

• Brownie bundt cake

  • Shewi128 on August 15, 2022

    This recipe is exactly as stated: a brownie made in a bundt cake pan. It had the very rich texture and flavor of a brownie. I'm not a chocoholic, so it was a little rich for me. I did add salted caramel butterscotch sauce on top, which helped increase the sweetness. Also, I wasn't sure if it was done in the middle, so I cooked it at the higher end of baking time. I would suggest baking it at lower end of time so it stays fudgy in the middle.