Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats by Jessie Sheehan

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    • Categories: Cakes, small; Quick / easy; Afternoon tea; Snacks
    • Ingredients: granulated sugar; eggs; buttermilk; all-purpose flour; blueberries
    • Categories: Cakes, large; Quick / easy; Dessert; Snacks; Summer
    • Ingredients: granulated sugar; eggs; lemons; yogurt; all-purpose flour; blackberries; turbinado sugar
    • Categories: Cakes, large; Quick / easy; Dessert; Snacks; Summer
    • Ingredients: granulated sugar; eggs; lemons; yogurt; all-purpose flour; turbinado sugar; blueberries
    • Categories: Cakes, large; Quick / easy; Dessert; Snacks; Summer
    • Ingredients: granulated sugar; eggs; yogurt; all-purpose flour; turbinado sugar; cherries; almond extract
    • Categories: Baked & steamed desserts; Quick / easy; Dessert; French
    • Ingredients: sour cherries; eggs; almond extract; half-and-half; turbinado sugar
    • Categories: Fried doughs; Quick / easy; Dessert; Snacks; Summer
    • Ingredients: all-purpose flour; egg; peaches; store-cupboard ingredients
    • Categories: Fried doughs; Quick / easy; Dessert; Snacks
    • Ingredients: all-purpose flour; egg; apples; granulated sugar; ground cinnamon
    • Categories: Brownies, slices & bars; Quick / easy; Dessert; Snacks
    • Ingredients: graham crackers; sweetened condensed milk; pink grapefruits; eggs
    • Categories: Brownies, slices & bars; Quick / easy; Snacks; Dessert
    • Ingredients: graham crackers; sweetened condensed milk; eggs; lemons
    • Categories: Brownies, slices & bars; Quick / easy; Dessert; Snacks
    • Ingredients: all-purpose flour; unsalted butter; egg; granulated sugar; ground cinnamon; apples
    • Categories: Crumbles, cobblers, crisps & bettys; Quick / easy; Dessert; Snacks; American
    • Ingredients: all-purpose flour; unsalted butter; granulated sugar; mixed berries
    • Categories: Crumbles, cobblers, crisps & bettys; Quick / easy; Dessert; Snacks; American
    • Ingredients: all-purpose flour; unsalted butter; strawberries; light brown sugar
    • Categories: Crumbles, cobblers, crisps & bettys; Quick / easy; Dessert; Snacks; American
    • Ingredients: all-purpose flour; unsalted butter; sweet cherries; almond extract; granulated sugar
    • Categories: Quick / easy; Crumbles, cobblers, crisps & bettys; Dessert; American
    • Ingredients: all-purpose flour; unsalted butter; granulated sugar; plums; vanilla extract
    • Categories: Crumbles, cobblers, crisps & bettys; Quick / easy; Dessert; American
    • Ingredients: rhubarb; self-rising flour; granulated sugar; sour cream; egg; turbinado sugar
    • Categories: Crumbles, cobblers, crisps & bettys; Quick / easy; Dessert; Snacks; American
    • Ingredients: rhubarb; self-rising flour; granulated sugar; sour cream; egg; turbinado sugar; strawberries
    • Categories: Crumbles, cobblers, crisps & bettys; Quick / easy; Breakfast / brunch; Dessert; Snacks; American
    • Ingredients: all-purpose flour; light brown sugar; heavy cream; mixed berries
    • Categories: Pies, tarts & pastries; Quick / easy; Dessert; Snacks
    • Ingredients: all-purpose flour; unsalted butter; granulated sugar; raspberries
    • Categories: Pies, tarts & pastries; Quick / easy; Dessert; Snacks; French
    • Ingredients: blueberries; all-purpose flour; unsalted butter; turbinado sugar; store-cupboard ingredients
    • Categories: Cakes, small; Quick / easy; Afternoon tea; Breakfast / brunch; Snacks
    • Ingredients: granulated sugar; extra-virgin olive oil; eggs; buttermilk; oranges; all-purpose flour
    • Accompaniments: Extremely special whipped cream
    • Categories: Cakes, large; Quick / easy; Dessert; Snacks
    • Ingredients: granulated sugar; eggs; ground cinnamon; all-purpose flour; pears; turbinado sugar; sour cream
  • Banana snacking cake with chocolate malted cream cheese frosting
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Snacks
    • Ingredients: unsalted butter; eggs; buttermilk; bananas; all-purpose flour; cream cheese; confectioner's sugar; Dutch-process cocoa powder; malted milk powder; malted milk balls
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Snacks; German
    • Ingredients: all-purpose flour; light brown sugar; milk; white vinegar; cherry preserves; cream cheese; heavy cream; Dutch-process cocoa powder
    • Categories: Quick / easy; Cakes, large; Dessert; Snacks; Summer
    • Ingredients: vegetable oil; granulated sugar; eggs; milk; all-purpose flour; strawberries; turbinado sugar
    • Categories: Baked & steamed desserts; Quick / easy; Dessert; Snacks; Summer
    • Ingredients: mixed berries; white bread; store-cupboard ingredients

Notes about this book

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Notes about Recipes in this book

  • Better-than-apple pie bars

    • kari500 on September 19, 2022

      Delicious and very easy.

    • Astrid5555 on November 10, 2022

      So good and so much less work than a pie. Got rave reviews from my coworkers!

    • stef on October 08, 2022

      Loved it. The bottom crust is smooth, apples in between,top crust is same as bottom but you apply it squshing the dough in little lumps and it comes out nice and crunchy. Reduced sugar by !0%. Used some apples hanging around in fridge.

    • hbakke on November 24, 2022

      Fantastic apple bars. We loved the crumble topping. I don't particularly like apple pie because the filling is always too watery, so the recipe title held true for me.

    • jimandtammyfaye on October 08, 2022

      Easy and delicious. Used Mutsu apples.

    • Kag2020 on November 09, 2022

      Delicious. I used two Honeycrisp apples and two Bartlett pears, baked in a nine inch square pan and forgot to lower the temperature during the second part of baking. The only changes I may make the next time would be to remember to lower the temperature and perhaps putting a little less of the dough on the bottom or maybe adding some flour to the balance of dough that becomes the crumb.

    • snoozermoose on November 07, 2022

      These were very tasty (indeed better than apple pie) and well-received at work. Lots of co-workers had seconds!

  • Molten double chocolate mug cake

    • kari500 on October 10, 2022

      Works, but is incredibly rich. I couldn't eat even half of this. If you've had a bad day and want to dose yourself with warm gooey chocolate, this is the answer.

  • Gooey blondies with toasty pecans and chocolate x3

    • kari500 on November 01, 2022

      I like these but man, they are achingly sweet. I added salt to the top after baking, which helped some, but these are a little too much for me. I will stick with the Martha Stewart ones with toffee chips. They're sweet too, but not *this* sweet.

  • Nutty oats and jam “rebel” bars

    • Astrid5555 on June 04, 2022

      These bars are delicious, a perfect quick snack! I used apricot jam for the jam layer, but a tart one like redcurrant would have been a better option, because these bars are quite sweet.

    • Lepa on July 10, 2022

      These bars are outstanding. The toasted walnut adds a wonderful flavor. I used raspberry jam. I am usually impatient and cut bars too early but I left these to sit in the pan overnight and the texture was perfect when I cut them in the morning. I anticipate returning to this recipe frequently. This is quickly becoming one of my favorite baking books.

  • Cherry almond loaf cake

    • Astrid5555 on June 21, 2022

      Another winner from this book. The most time-consuming part of making this cake was pitting the cherries.

  • Strawberry rhubarb cobbler with easy-peasy biscuits

    • Astrid5555 on July 03, 2022

      My first time making cobbler and loving it. Had some strawberries and rhubarb both from the garden so this made for a spontaneous, quick and delicious afternoon snack, excellent.

  • Raspberry crumb-topped pie with easiest ever crust and crumble

    • Astrid5555 on August 11, 2022

      Have you ever made a pie in 20 minutes? Well now you can - and while it is not the flakiest crust ever, it’s a delicious pie which delivers on the promise of quick and easy. So when the pie craving hits, this is the perfect option!

  • Matt’s blueberry galette with easiest ever crust

    • Astrid5555 on July 05, 2022

      Love this book, love this galette and love this crust. Truly the easiest crust ever, melt the butter, stir all ingredients together with a fork, roll out between parchment paper and bake, no chilling, no waiting. My only complaint is that this galette definitely does not yield 8 slices, but this might rather be due to my teenagers devouring everything quickly in big slices these days.

    • Lepa on August 21, 2022

      This was good and very easy- a great substitute for blueberry pie if you don't have time to make one (but admittedly not as good as pie). The crust was pretty good and my family was thrilled to eat this with some whipped cream.

    • snoozermoose on August 07, 2022

      We really wanted to love this (blueberry pie is my favorite dessert, and I hate making pie crust), but this just proves that a melted butter crust just doesn't work as well as a traditional cold butter crust. The crust was a bit tough and not flaky at all. The filling was tasty, and with ice cream, I wasn't mad at it, but I wouldn't make it again.

  • Banana snacking cake with chocolate malted cream cheese frosting

    • Astrid5555 on June 21, 2022

      This frosting is amazing!!! Everybody who tried this cake at the office asked for the recipe. This is a perfect alternative to all the banana bread recipes out there!

  • Strawberry sheet cake

    • Astrid5555 on June 21, 2022

      I love this book - all the recipes are so quick to make and taste delicious, and this strawberry cake is no exception. A perfect way to use up these not so perfect overripe strawberries.

    • Lepa on August 03, 2022

      This is a simple but delicious strawberry cake. I cringed when I saw how much oil and sugar goes into it but it is a LARGE cake. I especially love the strong vanilla flavor.

    • snoozermoose on August 16, 2022

      Very similar to Smitten Kitchen's strawberry sheet cake, which I make every year. I think I slightly prefer Smitten Kitchen's which has a higher strawberry to cake ratio, but this was a little easier and a more substantial cake, so good for a crowd. The key is to bake the cake a day early (the flavor improves over time) and leave the cake uncovered. If you cover it, it gets all wet and gross the next day. I brought this into work, and people went nuts over it. I took only a tiny piece home.

  • Luscious lemon possets

    • Astrid5555 on August 11, 2022

      Possibly the easiest dessert I have ever made. Everone asked for seconds, so this will be on high repeat in this household.

    • stef on September 06, 2022

      A very good quick dessert to make. It looked set after 4 hours but was still liquidy at the bottom. Set well after 18 hrs. I topped off with pistachio cream and chopped roasted pistachios. Very nice and light dessert.

  • Plum vanilla upside-down snacking cake

    • Astrid5555 on October 01, 2022

      Quickest upside-down cake I have ever made, you dont’t even have to make caramel. Just add everything into the pan, and out comes a stunning and delicious cake.

  • Chocolate crème fraîche banana bread

    • Astrid5555 on June 04, 2022

      Big hit with my sons’ classmates, and how could it be not - chocolate & banana, a perfect combination!

    • Lepa on July 01, 2022

      This cake is rich and satisfying- really delicious. My kid are going to love finding some packed in their lunchboxes tomorrow!

    • bwhip on July 21, 2022

      Delicious, with perfect blend of dark chocolate and banana flavors, and pleasing texture. I used sour cream, particularly since recipe only calls for 1/4 cup.

    • snoozermoose on October 21, 2022

      This is one of the best banana breads I've ever made (and my go-to is Joanne Chang's from Flour). The chocolate and banana flavors are perfectly balanced, and the chocolate chips make it really special. We couldn't stop snacking on this!

  • Easiest-peasiest chocolate marshmallow mousse

    • hirsheys on June 04, 2022

      Easy and delicious - such a great fluffy texture. Next time, I’d melt the cream and marshmallows first, then add the chocolate etc after. I found it stressful worrying about scorching the chocolate while the marshmallows all smoothed out. Otherwise, this recipe was simple and quite impressive. Didn’t make the special whipped cream but will for my leftovers tomorrow! ETA: too sweet unless you use dark chocolate (70% is about right)

    • anya_sf on September 18, 2022

      Super easy to make and I appreciated that it could be eaten right away. We had it chilled a few hours later and the texture was more dense. Using Ghirardelli 60% bittersweet chips, the chocolate flavor was strong and the mousse was not too sweet - definitely needed the whipped cream topping.

    • snoozermoose on November 07, 2022

      Even though my husband did something wrong when he made this, which caused the mousse to split, it was still really good! Much lighter and more flavorful than your typical chocolate mousse.

  • Farm-stand strawberry no-churn ice cream

    • Zosia on August 14, 2022

      I made a small batch to use up a partial can of sweetened condensed milk and was pleasantly surprised. It had the dense texture that seems typical of no-churn ice creams but didn't leave that odd mouthfeel that some do. It was a little sweet but was still a tasty accompaniment to the berry crisp from the same book.

    • anya_sf on August 05, 2022

      Perhaps not the best strawberry ice cream I've ever made, but really good considering how little effort was required. One reason I love no-churn ice cream is because it's so easy to make 1/2 recipe each of 2 flavors - just split 1 can sweetened condensed milk and 1 pint cream. No need to clean an ice cream maker or wait for it to chill again. The texture was pretty creamy the day it was made (after 5-6 hrs chilling), but somewhat icier the next day.

  • Secret ingredient crispy rice cereal treats

    • Zosia on August 15, 2022

      I adjusted the recipe to use up a 400g bag of marshmallows and added extra cereal so they weren't as gooey as intended. They were sweeter than most recipes and while family liked them - they were rice krispie treats after all - I don't think I'll make them again.

    • hbakke on July 02, 2022

      These turned out great, despite my pantry being a bit short of the required amount of marshmallows. The sweetened condensed milk adds a slightly different, but welcome flavor. I would make these again and add the optional additional marshmallows for the add chewiness.

  • Favorite any berry crisp

    • Zosia on September 02, 2022

      The best "crisp" topping I've ever made thanks to the 2-step addition method that I will use with other recipes. I used blueberries and nectarines in the filling and only half the sugar and cornstarch, which was plenty. I used whole wheat flour in the topping.

    • anya_sf on August 02, 2022

      I made 1/2 recipe (serving 4) using blueberries and raspberries, 450 g total. Made the topping a day ahead and refrigerated. Adding the topping in 2 stages ensured that it baked up nice and crisp. I thought I'd miss brown sugar in the topping, but I didn't, although I would try that sometime. The sweetness was just right to enjoy with ice cream.

  • Not your Grandma’s blueberry streusel muffins

    • Zosia on September 13, 2022

      Great muffin! Bake time of 25 minutes was a little too long in my oven but texture was still acceptable, something I'm sure was helped by the abundance of blueberries. Streusel topping was sweet and crunchy and there was just enough. I made both muffins and topping with whole wheat flour and reduced the sugar to 200g in the former.

    • Maefleur on October 22, 2022

      I made the sparkly version, with turbinado sugar instead of streusel topping, and they were perfect for us.

    • Kag2020 on November 26, 2022

      Quick and delicious. Made half a batch, substituting 2% Greek yogurt for the buttermilk. Cooked perfectly in 28 minutes.

    • kellilee on October 08, 2022

      This is the first recipe in the book and my first Jessie Sheehan recipe to ever bake. I’m not sure these muffins were any more “easy-peasy” than any other muffin recipe I’ve ever baked but the results were good. I used fresh blueberries and I followed the recipe - working hard to gently fold in the flour and blueberries and not overmix. Baking time was spot on and muffins were delicious. Great start!

    • snoozermoose on November 06, 2022

      I didn't read the recipe correctly and accidentally made 12 instead of 15, but they still turned out great! A nice classic blueberry muffin with a strong vanilla flavor. The streusel adds a lovely texture and just enough sweetness.

  • Pear sour cream snacking cake

    • bching on December 01, 2022

      Inspired by the positive reviews here and my love for pears, I made this cake with high hopes. It's not bad, but it's not a keeper for me. I'd rather have a drier, denser crumb.

    • stef on September 23, 2022

      This is an amazing cake. The oil and sour cream makes it very tender and the cinnamon spice is just right. The only problem is it disappeared too quickly. Next time I will double recipe and bake in 9x13 pan.

    • Lepa on September 30, 2022

      This is really delicious. It is also simple to make- a great effort/result ratio!

    • bwhip on October 06, 2022

      Our neighbor gave us a bunch of nice, ripe pears, so I decided to give this recipe a try. Delicious! Quite easy to make and very tasty.

    • anya_sf on November 28, 2022

      The center of the cake didn't seem done until it baked 60 min, probably due to the large amount of pears. In hindsight, 55 min might have been enough, as the edges were slightly dry, although the center was still very moist - again, probably due to the large amount of pears. It was really good!

    • snoozermoose on October 29, 2022

      This was a surprise hit. I wasn't expecting a lot out of a humble pear cake, but it was so beautifully balanced with everything in just the right proportions. We couldn't stop eating this.

    • rhb on December 01, 2022

      Wonderful little cake! I used a glass pan and baked at 325 f until brown around edges. Not too sweet, just right.

  • Otherworldly vanilla cream scones

    • stef on December 03, 2022

      Easy to put together and very tender. No butter or buttermilk involved. I sprinkled coarse sugar and they sparkle. We thought they were very good and will make again

    • snoozermoose on November 07, 2022

      These are surprisingly good for how simple they were but were a little plain for my taste. My husband liked them more than I did.

  • “Corner store” oatmeal cookies

    • stef on August 02, 2022

      Made these with some m&ms I had in my freezer. They have a nice crunch. I don't think time it takes to prepare all ingredients is in the 10 minutes she states it takes to make them. Minimal wash up.

  • Butter cracker toffee bark with toasted nuts

    • stef on November 25, 2022

      Oh this is addictive. Going on Christmas cookie tray. I used a 16x10 baking sheet but one just a little smaller would be perfect.

  • Cinnamon-sugar buttermilk donut holes

    • stef on October 29, 2022

      I made muffins instead of donut holes, got 9 using 1/4 cup. Baked for 20 minutes,

  • Pistachio chocolate anytime buns

    • stef on August 07, 2022

      A lovely crunchy bun. Baked in muffin tin and came out easily. I just sprinkled a tiny bit of sugar on each bun after baking. Will repeat.

    • snoozermoose on August 09, 2022

      These were really tasty and rich. The almond and chocolate flavor was really addictive. We did feel like the pistachios were overpowered by the almond extract and would rather use almonds next time. The recipe was more involved than I thought--definitely takes longer than the listed prep time.

  • Double ginger scones with currants

    • Lepa on September 15, 2022

      These scones are wonderful. The flavor is lovely and the technique is genius. I did turn the mixture out and knead it just until it came together but I also used her scoop method, which I liked. We ate these with creme fraiche (out of clotted cream) and jam and loved every bite.

    • snoozermoose on August 07, 2022

      These are some of the best scones I've ever made, and I make scones at least a couple of times per month. They have just the right amount of ginger flavor, which pairs wonderfully with the currants. My husband happily devoured two and said "wow these are really good!" Only change I made was subbing dark brown sugar for light.

  • Chocolate gingerbread snacking cake with tangy crème fraîche whipped cream

    • Lepa on July 02, 2022

      This was absolutely delicious and we couldn't stop eating. I baked the cake in a nine inch round pan and after 25 minutes it was done around the edges but still fudgy in the middle. I was worried it would burn and took it out, which resulted in a wonderful damp middle.

    • bwhip on December 04, 2022

      We really enjoyed this. Very interesting flavor, deep and dark, not too sweet, and the crème fraiche whipped cream is the perfect complement.

  • Strawberry-n-cream bar cookies

    • Lepa on September 15, 2022

      Really, really good. They have a lovely texture and amazing taste. They keep well- if you can stop yourself from eating them in one sitting! Highly recommend these bars.

    • anya_sf on September 21, 2022

      Super quick and easy; most time-consuming part was crushing the strawberries. My bars baked in 22 min. Texture was wonderfully chewy, but my son thought a bit too chewy (I disagreed). We wouldn't have minded a little more strawberry flavor (although the flavor seemed stronger the 2nd day) so next time I might use the whole 34 g package. The whole pan was gone in 2 days.

    • on October 24, 2022

      This is a quick and easy cookie to make. There's no need for a mixer - just whisk and stir. After crushing the freeze-dried strawberries, there was a lot of strawberry dust that I added to the dough. The dust really packed a punch! Next time I won't over crush the berries so there will be larger chunks in the cookies. The strawberries on top of the cookies turned into brown flecks, but the strawberries inside remained a vibrant red. Like anya_sf, it took 22 minutes for the cookies to bake according to the recipe specification for doneness. These cookies are delicious and even though I'm not a big fan of white chocolate, I still ate two as soon as they were cool enough to cut. I would also like to try making them with semi-sweet or dark chocolate since chocolate-covered strawberries is such a great combination.

    • minbody on August 05, 2022

      These are absolutely DIVINE. You can whip them up in less than ten minutes (even with chopping the white chocolate and crushing the strawberries). The dough is quite dense; the bake time was several minutes longer than the recipe indicated, so don't be shy about giving them the full time and then checking on them. The freeze-dried strawberries become chewy (bliss!), and it took all our willpower to not devour the entire pan in one evening. Also tried with freeze-dried raspberries, which were very good, but we preferred the strawberry version.

  • Individual butterscotch puddings

    • anya_sf on September 17, 2022

      Quick and easy. The puddings were plenty rich made with 1% milk + cream. Using Nestle butterscotch chips, the artificial candy flavor was noticeable, but the puddings were still tasty, and the butterscotch flavor was definitely there. My son thought these were the best butterscotch puddings ever, perhaps because they don't contain alcohol like some versions.

  • Contest-winning (jumbo) peanut butter cookies with milk chocolate chips

    • anya_sf on September 11, 2022

      Like stef, I made smaller cookies and got 16 from 1/2 recipe. Baking time was 12-13 min. Used mini semisweet chips, which were fine but not super noticeable. The cookies were soft and slightly chewy. My family loved them. The sugar coating was pretty and did give these a sugar cookie vibe, but could be skipped.

  • Straight-up coconut macaroons

    • anya_sf on December 02, 2022

      I used sweetened condensed milk instead of cream of coconut. Also used an electric mixer to beat the egg white. The mixture was quite stiff and difficult to fold together. My scoop was larger and I got 18 macaroons. They needed the full baking time to set, but the bottoms got quite brown. In hindsight, smaller cookies would have been better, or a lower baking temperature, which would be more common for macaroons.

  • Vanilla no-bake cheesecake with a chocolate cookie crust

    • anya_sf on September 08, 2022

      80 g butter was just enough to hold the crust together. There was a generous amount of crumbs - more than actually needed (but I used them all). I didn't line the sides with parchment and had no problem with sticking. Unfortunately, the filling never set properly - not sure why - maybe I beat the cream cheese too much? I did need to beat it longer to get rid of lumps (despite using room temp cream cheese beaten smooth initially). The flavor was very good, especially topped with raspberries, although an extra tablespoon of lemon juice might have been nice (and maybe would help it set? not sure).

  • Extremely special whipped cream

    • anya_sf on September 18, 2022

      I had to work quickly as the melted marshmallows started hardening and sticking to the bowl right away. Still, the whipped cream turned out fine. There was a slight marshmallow flavor which wasn't noticeable when we had this on chocolate mousse. I can't speak to how long this might keep, but it held up fine for a few hours in the fridge at least.

  • Epic snickerdoodles for Stephanie

    • anya_sf on August 15, 2022

      With brown sugar, vanilla, and cinnamon in the dough, these cookies weren't quite traditional, but we really liked them. Baked 8 minutes, they were soft and slightly chewy.

  • Chewy, fudgy brownies

    • anya_sf on September 24, 2022

      Super quick and easy! I used Ghirardelli 60% bittersweet chips and thought the chocolate intensity was just right. Baked 27 min, the brownies were super fudgy; they probably could have baked another minute, but we didn't mind.

  • Black Forest wacky(ish) cake with cherry cream cheese whipped cream

    • anya_sf on August 11, 2022

      I had to substitute cider vinegar for white, which may be why the cake sank slightly in the center. That did not matter since it was covered by the topping. There was a very generous amount of whipped cream, but my family was quite happy with it - they really liked this cake. Next time I will try to find a jam with more whole cherries for more bursts of cherry flavor and/or use slightly more jam.

  • Otherworldly vanilla rhubarb scones

    • anya_sf on August 27, 2022

      I shaped the scones the night before baking and froze them; the frozen scones took about 10 extra minutes to bake. These scones were a little sweeter than usual, which balanced the tart rhubarb. Texture was cakey, but slightly wet, I believe due to the rhubarb. They were baked through, but I'd bake them longer next time as the edges were my favorite part. Good, but I prefer King Arthur's cream scones, although I might like this one better without the rhubarb.

  • Jumbo vanilla cherry sour cream muffins

    • anya_sf on December 03, 2022

      Using frozen cherries, the pieces sprinkled on top made the batter wetter, so the tops didn't peak as nicely as the photo shows, so I'd avoid placing them near the centers next time. The muffins were really tasty, with strong vanilla flavor, which goes so well with cherries. There's more sugar in these than I'd normally want in a muffin, but they didn't taste too sweet - still, I might try less next time.

  • Summer peach fritters

    • anya_sf on August 13, 2022

      Very good, not too heavy or sweet. Nice for breakfast. After frying the first batch (and I should have just fried one initially), I discovered my fritters needed to fry 4 minutes to cook all the way through.

  • Extra crumb snacking cake

    • Kinhawaii on December 03, 2022

      Good tender cake but a little too sweet for me because of the topping…which was definitely extra thick. I think I should have left it in a few minutes more past 55- the toothpick came out clean (but maybe the crumbs wiped it) & the center didn’t quite bulge but plateaued. It later sunk a little in the middle & looked damp but tasted ok. I notice in the photo in the book it’s slightly dipped too.

  • Dreamy "thicc" and chewy sugar cookies

    • hbakke on October 01, 2022

      I skipped the rolling/sprinkling of sugar, and they still turned out great. They were a nice balance of soft and chewy. I would make these again and maybe try the added sugar for crunch.

  • Favorite strawberry brown sugar crisp

    • hbakke on July 11, 2022

      Easy and tasty dessert recipe. The baking times were off for me. I pulled the crisp out of the oven 10 minutes early and it was already pretty dark. I would keep a close eye on it next time in the oven.

  • “Shhh, don’t tell” devil’s food snacking cake with marshmallow frosting

    • cookingbychapter on July 12, 2022

      I dont know what happened here, this cake tasted ok on day one, but by day two the icing just did not taste good anymore. I stored it in the fridge as recommended, but it lost its appeal pretty quickly.

  • Blueberry lemon yogurt loaf cake

    • cookingbychapter on July 12, 2022

      I felt this lacked a little in flavor. It's a good recipe with a moist crumb but next time I would use a flavored yogurt to help boost the interest.

    • snoozermoose on November 19, 2022

      I actually thought this was excellent. The lemon flavor in my loaf was nice and strong without being overpowering, and there was a nice tang to balance the sweetness of the berries. Will definitely make this again.

  • Coconut loaf cake with coconut glaze

    • snoozermoose on July 19, 2022

      This is so good! Very coconutty but not overpoweringly so. The cake is lightly sweet, so the glaze is a must. My coconut-loving husband fell in love with this. He said it tastes like a coconut donut and finished the whole thing within a couple of days.

  • Farm dinner zucchini loaf with walnuts

    • snoozermoose on August 16, 2022

      A really tasty and classic zucchini bread recipe. The cinnamon flavor is nice and strong, and the amount of walnuts is perfect. I doubled the recipe and made one 9x5 loaf and 12 muffins.

  • Strawberry basil crumb bars

    • snoozermoose on August 28, 2022

      Just as delicious as they sound. My lackluster strawberries turned deep and jammy in the oven, and the oat crust/crumble is perfect alongside. The basil isn't too strong. These taste best the next day cold from the fridge.

  • Mini apple cardamom crumbles

    • snoozermoose on November 07, 2022

      These were so delicious! The cardamom is so heavenly that I can't imagine making apple crisp/crumble any other way. I did find them quite sweet, even after adjusting the sugar in the crumble to 175 grams. I'd adjust it further to 125 grams next time. I also cut the butter down in the crumble to 7 tbsp and thought it was plenty. This ended up filling 8 ramekins rather than 6.

    • rhb on November 27, 2022

      Thanks to snoozermouse, I used 125 g of sugar and 7 T butter in the crumble. I also used one 8-inch square glass pan (greased with some coconut oil) and baked for a little over 35 minutes. Turned out really good!

  • Easiest ever (no, really) rainbow sprinkle snacking cake with cream cheese glaze

    • snoozermoose on October 16, 2022

      This was a miss for me, which is rare for this book. The cake baked up with a weird oily flavor. The crumb was big and a little rough. The cream cheese glaze was the one thing I liked about it, but did make the overall cake sweeter than I was hoping it would be, as the cake is plenty sweet on its own.

  • Cranberry vanilla breakfast buckle

    • snoozermoose on December 03, 2022

      This was delicious. I added 1/2 tsp cardamom to the crumble and 3/4 tsp cardamom to the cake part. Next time I'll increase it to 1 tsp in the cake.

  • Orange buttermilk olive oil morning muffins

    • snoozermoose on August 07, 2022

      These were very moist and had great orange flavor. We actually found that they got better with age. Definitely use muffin liners, as they WILL stick to the pan even with cooking spray.

  • From scratch peach caramel dump cake

    • Karen0598 on August 01, 2022

      Excellent! Omitted the caramel because the peaches I was using were already sweet, but increased the brown sugar in the peach mixture to 1/3 cup.

  • Spiced pumpkin snacking cake with cinnamon cream cheese frosting

    • rhb on November 25, 2022

      Stodgy cake without much flavor. The Cinnamon Cream Cheese Frosting was excellent, though (I used half the amount of cinnamon).

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  • ISBN 10 1682687376
  • ISBN 13 9781682687376
  • Published May 03 2022
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Countryman Press

Publishers Text

What are snackable bakes? Simple-yet-delicious recipes, achievable with only 15 to 20 minutes of work and 10 ingredients or fewer!

“Easy peasy” is the promise of the appealing and slightly manic Jessie Sheehan in her wildly popular TikTok videos. Home bakers everywhere believe her, millions of them watch her videos and relish cooking or at least dreaming about her simple but creative snacks for any time of the day or night. These lickety-split recipes, from Chocolate Chunk Ice Cream Bread to Marshmallow Fudge, are a game-changing addition to foodie culture. Sheehan’s fuss-free approach, dynamic energy, and kitchen-savvy advice are all on display in this must-have new cookbook.

Here, Sheehan explodes the snackable scene with 100 recipes that minimize time but maximize fun. Pear Ginger Scones, Rainbow Sprinkle Mug Cakes, Peppermint Stick No-Churn Ice Cream, and more treats come to life in this crave-worthy cookbook. With vibrant photography and enviable flavors, this of-the-moment book will be loved by anyone with an impatient sweet tooth.

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