Notes about Recipes in this book

• Citrusy macaroons

  • EmilyR on November 05, 2023

    recipe here : https://www.all-clad.com/blog/post/citrusy-macaroons

• Shoyu peanut cookies

  • EmilyR on October 05, 2023

    Oh my are these dangerous! Seriously some of the best and most unique cookies I've had or made in a long while. Mine made closer to 20 with a red (size 24) disher. I can't imagine how massive these cookies would be for the recipe to only make 12. I made the shoyu peanut butter and used salted roasted peanuts. My Chinese peanuts had skins, but I needed to roast them for 15 minutes or so at 350°. I added some peanut butter powder to the powdered sugar and a fair heap of Maldon to finish them off. I regret nothing... these are stellar!

  • gootenbeez on December 09, 2025

    These are almost perfect. I think I need to make them a little smaller or bake them longer. I've made them twice and they were just too soft and falling apart. I also think that you don't want to overdo the powdered sugar because I found if you do it gets a little gloopy? I swear I absolutely love these though.

  • evelyn_xzt59j on February 01, 2026

    Unbelievably striking, with a melt-in-your mouth texture. You may be tempted to decrease the size- don’t!! A 74g cookie yielded crisp edges and a decadently fudgy center.

  • Emily Hope on March 19, 2026

    These cookies are incredible -- definitely some of the best I've made. I used Adam's no stir pb instead of homemade so left out the salt. Honestly I didn't love the peanuts on top, perhaps because I didn't toast then enough (under the mistaken assumption that they would get browner in the oven), or because they were unsalted (though that is what's called for). In any case I left them off some of the cookies (other people liked them with the peanuts). I also tried butterscotch chips instead, which was ridiculously over the top, but I'd love to try peanut chips...

• Shoyu peanut butter

  • EmilyR on October 04, 2023

    I made this using salted peanuts, because I love sodium and baked goods with a hint of salt. Didn't have grapeseed oil, so I used vegetable oil. I would have liked if the cookies used the entire amount as opposed to the 15g overage, but it's just me being neurotic and I am adding it all to the cookies regardless.

• Cheddar oatcakes

  • raidishes on May 02, 2024

    Nice flavours but they just don't hold together

• Dappled date cake

  • lavenderfields on April 25, 2024

    Very moist and delicious with a nice crunch from the sugar and seeds. Used turbinado sugar for coating the bottom. 1 lb looked like way too many dates (half of mine were pitted though, so went by cup measurement) No bake time given, weirdly! Surmised based on recipe inactive time that I should check at about 30 min, and mine ended up taking around 35 min to bake.

• Jammy coffee cake

  • raidishes on September 04, 2023

    My new go-to easy bake. Doesn't use a whole lot of any ingredient, so perfect for days when you're running out of groceries. The cocoa powder is a really nice addition: not chocolatey, but adds lots of rich flavour. Perfect for a snack or for breakfast!

  • skvalentine on September 06, 2023

    Easy and special! Loved the salty oat crumble. Great way to use up overripe raspberries.

  • EmilyR on October 22, 2023

    This is dangerous... I've made this 3 times in just as many weeks. I initially thought the base might have went awry as I had to spread it a bit. My raspberries were also very juicy so there seemed to be a lot of liquid but the crumble soaked that up a touch. This is just delightful… fruity, not overly sweet, and the oat crumble is perfect. Everyone loved this. I used skyr in place of the sour cream for some extra protein. I've also learned it's rather forgiving as my oven was too hot one of the times and it still worked out. This is one that at 1AM my husband told me he was thinking about and excited to eat the next day.

  • erininfae on May 14, 2024

    It's very hard to tell when this is done. I got a few crumbs no matter how long it hung out in the oven.

• Sweet-and-salty oat crumbs

  • EmilyR on October 24, 2023

    This is dead simple and such a flavor boost to baked goods. I am keeping it in my freezer at the ready.

• Passion fruit roll-up cake

  • Astrid5555 on April 29, 2023

    Have made this cake tiwce, once with the original cake from the recipe, which was a big failure, and once with my trusted Swiss roll cake recipe. She warns you to not overbake the cake, otherwise the cake might break, and I took great care not to it. But when you soak the baked cake with the coconut milk it definitely breaks and disintegrates into crumbs with curd and cream (still delicious though). The curd and cream in another cake though is divine.

• Toasted vanilla bean pound cake

  • EmilyR on November 05, 2023

    recipe here : https://www.all-clad.com/blog/post/toasted-vanilla-bean-pound-cake

• Black sesame chiffon cake

  • EmilyR on July 22, 2024

    Perfectly fits a half sheet. I love the dramatic color and black sesame is always an interesting flavor though somewhat challenging to find (I used Eden black sesame butter). Made for the layer cake. Since this is so thin, I would perhaps save time and use celebration layer cake pans as opposed to this method, though it works well for those who don’t have as many different sorts of pans. I also think this is best chilled as opposed to plastic wrapped and left at room temp as it’s challenging to get the thin layers off the parchment. I inverted onto another parchment and used scissors to cut the bottom parchment to make it more manageable.

  • Astrid5555 on September 21, 2024

    I am with EmilyR on this one, better chill it before removing the parchment. Tastes absolutely divine and I could not stop snacking on those cake scraps.

• Maple and vanilla milk soak

  • EmilyR on July 22, 2024

    Delicious! I briefly thought of adding some to my coffee.

• Mascarpone mousse

  • franchimou on April 22, 2026

    easy. perfect cake filling that is so versatile bc you can infuse the heavy cream with any flavor before you mix it with rest for the ingredients.

• Cream cheese mousse

  • EmilyR on July 22, 2024

    Made as part of the black sesame layer cake. Light and airy with an obvious cream cheese flavor. Very easy to spread.

  • Astrid5555 on September 21, 2024

    Made as part of the black sesame layer cake, too-. Excellent filling, but did not set enough overnight in the fridge.

• Yuzu and olive oil curd

  • alliekw878 on February 27, 2024

    I've made this recipe with other citrus and it turns out beautifully every time. I've done a Meyer lemon version and a blood orange version (with 1 lemon added). For both, I followed the note in the book that suggests adding and then straining out the zest. I'm curious about trying the recipe with (melted) coconut oil in place of the olive oil because I love the lemon curd recipe from the Sweet Laurel cookbook that uses coconut oil.

  • erininfae on January 26, 2026

    This recipe is my nemesis. I've tried and failed at it so many times. The thing to know is that it isn't a curd, but an emulsion, and understanding that will help you be more likely to succeed.

• Passion fruit and olive oil curd

  • Astrid5555 on April 29, 2023

    Delicious with a subtle olive oil note!

• Blueberry and sumac compote

  • eclairea on April 21, 2025

    So easy, so good! Did not bother blending as it already broke down quite a bit and I preferred it a bit chunkier/with more texture. Would also make a great gift!

  • Thorium0232 on March 02, 2026

    Easy to make and great flavor. I used the immersion blender so I had a smoother product with a couple of chunks. I served it on waffles and it worked great.

• Pineapple and lime marmalade

  • EmilyR on July 15, 2024

    While it didn't specify to zest or supreme the lime, I did so, because I had the feeling the pith might just get unpleasantly bitter as limes tend to do. The macerating and sugar is quite sweet. It has a tartness once it cooks down and I am glad to have not gone all in on the lime. I am curious how this would go with cheeses and will try it in the black sesame cake soon.

  • Astrid5555 on September 21, 2024

    I did not ready EmilyR‘s review befor making this one but also zested and supremed my limes. Quite sweet but adds a nice touch to the black sesame layer cake in the end.

• Coconut streusel

  • janetjanetjanet on March 27, 2026

    Streusel didn't get tanned/browned even after 20 min in the oven. Added more coconut oil and rebaked. No change and was still very sandy. As it was cooling, I clumped pieces together and this seemed to work. The clumped pieces got hard and maintained their shape in the fridge. Overall not much flavour but the texture was a lovely contrast inside the cake

• Black sesame and cream cheese frosting

  • EmilyR on July 23, 2024

    This is one of several recipes in this book that are just strange measures… for instance, it would be far better to base around standard packages - a stick of butter or a package of cream cheese. Instead it’s always a scant bit more. It was the same for the shoyu peanut butter. Instead I recalculated this to scale down and make more sense, because I don’t need an overage. 75% is plenty…

  • Astrid5555 on September 21, 2024

    I could eat this by the spoonful.

• Passion fruit, coconut, and tequila layer cake

  • EmilyR on November 05, 2023

    recipe here : https://cherrybombe.com/recipes/natasha-pickowicz-layer-cake

  • JuneHawk on January 21, 2026

    Updated link for the recipe on Cherry Bombe: https://cherrybombe.com/blogs/recipes/natasha-pickowicz-layer-cake

  • janetjanetjanet on March 27, 2026

    I think I would have preferred a citrus curd instead of the passion fruit because it wasn't tart enough to balance the sweet components. My baked cake was 11x16, not 13x18. Baked in a nordic ware half-sheet pan. Had to cut out 2 slightly smaller rounds (~7") and used remaining cake to piece together 3rd layer.

• Black sesame, cream cheese, and pineapple layer cake

  • EmilyR on July 24, 2024

    This cake is interesting and almost a more refined peanut butter and jelly of sorts. It’s rich, so I could only eat a small piece and I am thinking it will be better when chilled. After rewhipping the frosting and decorating, it wasn’t as cold as I would have liked. My husband managed to eat two slices, so there’s a good review. We candied violets with aquafaba in the Spring and I used those to decorate. If you are keen on black sesame Asian influenced baked goods, I recommend trying the black pearl cake from Vosges over this one. It has many layered elements but is more memorable.

  • EmilyR on September 17, 2024

    I put some little cups in the freezer before a trip and I'm happy to report it was a good way to store the extra cake. Yes, we had extra cake, which is unheard of.

  • Astrid5555 on September 21, 2024

    I am a sesame addict and this cake is my dream come true. One watchout though, you need to freeze it before frosting. Putting it into the fridge overnight was not enough to set the filling completely and frosting it was a nightmare.

• Apple butter

  • janetjanetjanet on February 07, 2026

    Used a mix of apples: large Granny Smith, few ambrosias, evercrisp. Kept the peel on Deeply flavourful, thick texture. It’s like applesauce but fancy Didn’t have time to finish this in one day. So baked covered 2 hours + 1 hour uncovered. Then finished it the next day and roasted for another hour

• Terazzo bread

  • EmilyR on July 22, 2024

    Terrazzo is misspelled in the heading on EYB. I am a big fan of these seeded breads and crackers that feel fancier than they are, so this was something new and fun to try. I unfortunately didn’t have hazelnuts so I went with a cashew, pecan, almond, pistachio mix as these are forgiving. I think this could bake for a touch longer as it was still moist after testing. The addition of the watermelon rind is unique and interesting, but I like some of the others that I've tried more than this.

• Big green salad scones

  • EmilyR on June 17, 2023

    While it's a seemingly strange mix of ingredients - blueberries, feta, kale, zucchini, and olives... it does a surprisingly great job of straddling the savory/sweet line while being somewhat light and interesting. I was perhaps a little too delicate in combining the ingredients so mine were charmingly craggy.

• Candied watermelon rind

  • EmilyR on July 21, 2024

    For some reason I always tend to make these obscure candied fruits that are a bit of a process or part of something referential. This one hooked me with the vinegar and I know watermelon rinds have a lot of fiber. Since I love terrazzo everything, I had to make this, too. There was so much of the liquer and I didn’t know what the syrup would be used for later, so I doubled the watermelon rind.