Notes about Recipes in this book

• Lemon curd muffins [oat-pecan streusel; lemon glaze]

  • lorigenes on June 12, 2022

    These are some of the most beautiful muffins I've ever made. There are some errors and adjustments to the recipe needed. "1 t. salt - divided" is in the ingredients list, however, only 3/4 t. is shown in the method (gram weight is also listed the same for both the 1 t. and 3/4 t). 30 minutes baking time is way off (I use an oven thermometer and the muffins were overdone when I checked them at 20 minutes). The mentioned use of a toothpick to test for doneness also isn't practical for a filled muffin. Otherwise, these are delicious and well worth repeating.

  • Shewi128 on September 06, 2022

    I thought these were ok, but nothing too memorable. However, I did use store-bought lemon curd, I skipped the lemon glaze, and I had leftover streusel from a different recipe I need to use up. So, maybe I would try these again making it with all their associated recipes. I did love the technique of adding lemon curd. Also, 30 minutes is wayyyy too long to cook. From the previous reviewer's suggestions, I cooked for 20 minutes. They probably could have cooked a little less, maybe like 18-20 minutes. They were beautiful and nicely risen (again--interesting technique of letting batter rest for 30 minutes).

• Lemon curd tiramisù

  • Shewi128 on October 24, 2022

    This needed a little more lemon zest to make more of a lemon punch--probably would have fit best in the mascarpone. Also, the recipe stated to cut every lady finger in half--I tried one, and there was no way that I would be able to do that. I left them all whole and assembled the dish overnight. TBH, I just don't love tiramisu, even with the lemon version. The texture just isn't my favorite. I wouldn't make this again as nobody loved it.

  • hillsboroks on November 07, 2022

    This dessert was light, lovely and luscious. Like Shewi28 I was puzzled by the instructions to cut the ladyfingers in half lengthwise and just left them whole, I also took the shortcut of using a very good jar of lemon curd from England. Since the lemon curd is the star of the show here it really makes a difference. Everyone in my family loved it.

• Chocolate-covered crisp rice cookies

  • Shewi128 on March 07, 2023

    Based on notes from BFS's website, I cooked the caramel to 230 degrees. It ended up perfectly chewy. I also tried to form the "dough" into cookies, but it would have required a lot of work and patience.. So, I made them into bars instead with chocolate on the top. Highly recommend these! They are like scotcheroos without butterscotch chips and peanut butter. I'd definitely make these again.