Notes about Recipes in this book

• Torta di susine

  • lkgrover on October 03, 2023

    My cake was good, but very crumbly. I baked in a 10 inch springform; used 3 plums; and cooked for 55 minutes. No other changes.

• Lemon curd tiramisù

  • Shewi128 on September 06, 2023

    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.

  • senzler on August 31, 2023

    Just fabulous.

• Spiced apple cider doughnuts

  • Shewi128 on July 18, 2023

    Wow. 9/10 I think. Easy to make the night before and roll out the morning of. The flavor from the boiled cider and apple butter really put these above the apple cider Cook's Country doughnuts. I used pre-made boiled cider, which helped expedite the process. They definitely held well from morning until night, but they tasted a little greasy the next day. I would definitely make these again.

• Sugared apple slab pie

  • Shewi128 on December 17, 2023

    This had too much crust compared to the apple filling. I also used white sanding sugar, but it ended up looking silver. I don't think I'd make this again.

• Hand pie pastry dough

  • Shewi128 on July 18, 2023

    Turned out well, and they held together.

• Cookie dough tart

  • Shewi128 on July 18, 2023

    My family said that the crust was too salty, which was interesting. I had to substitute cake flour for almond flour d/t nut allergies in my home. I toasted the cake flour for the filling so it would be somewhat "cooked". I liked this combo of the dark tart dough, the sweet cookie dough filling, and the ganache top. I thought there was slightly too much ganache for how much filling there was. However, I would make this again.

• Black cocoa tart dough

  • Shewi128 on July 18, 2023

    It was a little dry and crumbly, but was easy to make and shape. I did substitute toasted cake flour instead of almond flour due to food allergies.

• Chocolate-covered crisp rice cookies

  • Shewi128 on July 18, 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.

• Triple-marble streusel cake

  • Shewi128 on July 18, 2023

    This recipe used like 100 bowls--barely exaggerating here. It did turn out well and taste good. However, the triple marble is kind of lost under the streusel. I would suggest making their triple marble pound cake instead as it will look beautiful cut in slices. Also, the streusel was a little dry. I'd suggest adding 1 TB butter more in the streusel.

• Bumpy cake

  • Shewi128 on October 23, 2023

    This turned out exactly as expected. It was incredibly rich, sweet, fudgy, and reminded us of Ding Dongs and HoHos. It was perfect. Just make sure you have enough butter and powdered sugar. It's kind of a monster!

• Pear fritter loaf cake

  • Shewi128 on December 17, 2023

    This was ok, and I was the one who ended up eating most of the cake. I liked it enough, but not enough to make again.

• Pumpkin snickerdoodle muffins

  • Shewi128 on July 18, 2023

    This wasn't much different than all of the other pumpkin muffins I've made. They were giant muffins with the perfect amount of moistness. The streusel was delicious. I did substitute monkfruit instead of sugar in the pumpkin muffins, and they turned out great (pumpkin recipes are great for sugar substitutes from the extra moisture from pumpkin puree).

  • Shewi128 on November 02, 2023

    This wasn't much different than all of the other pumpkin muffins I've made. They were giant muffins with the perfect amount of moistness. The streusel was delicious. I did substitute monkfruit instead of sugar in the pumpkin muffins, and they turned out great (pumpkin recipes are great for sugar substitutes from the extra moisture from pumpkin puree).

• Milk-and-cookies sweet rolls

  • Shewi128 on January 04, 2024

    These breakfast sweet rolls were some of the best that I've ever made. They were tender and surprisingly not too rich. They are definitely for someone with a serious sweet tooth. Also, the recipe definitely required more flour than called for in the recipe. I'd make these again.