Bake Your Heart Out: Foolproof Recipes to Level Up Your Home Baking by Dan Langan

  • Marble mash-ups (page 35)

    from Bake Your Heart Out: Foolproof Recipes to Level Up Your Home Baking Bake Your Heart Out by Dan Langan

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: unsalted butter; eggs; all-purpose flour; semisweet chocolate chips; pretzels; Dutch-process cocoa powder; M&M candies
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Marble mash-ups

    • ann_ymviiw on May 17, 2026

      These were good, but the “marbling” instructions were odd. Mine didn’t look marbled like the cookbook photo. The chocolate part tasted like brownies.

  • Butterscotch blondies

  • Mochaccino muffins

    • Breannetuttle on March 14, 2026

      I’ve never chilled muffin dough overnight before but I did appreciate freshly baked muffins with very little effort come Saturday morning. Good recipe - I subbed some sour cream for some of the yogurt and it gave the muffins a nice tang. Would make again but I don’t normally keep unsweetened applesauce on hand.

  • Fruity frosted pastry pockets

    • liz_pq7wf8 on March 07, 2026

      Absolutely incredible!! 1000% better than a regular poptart. The shortbread cookie and jam is scrumptious

  • The best all-purpose piecrust

  • Lemon mascarpone cream pie

    • Kinhawaii on July 29, 2024

      Very delicious. Good if you are looking for something less tart. My filling was a little soft & had to be eaten soon after slicing. I thought I cooked it long enough but I guess not.

  • Salty, crunchy peanut butter mousse tart

    • Breannetuttle on March 13, 2026

      The serving plate is hideous, but this pie was good and simple to make. I did find it took quite a bit of folding to get the heavy cream mixed with the pb mixture. None left after a work pi day event.

  • My go-to vanilla cake

    • cookingbychapter on December 31, 2025

      The texture on this cake is like velvet. Loved.

  • All hot and buttered carrot cake

    • ann_ymviiw on May 17, 2026

      This was really good, but it required a baking sheet, a plate, 3 bowls, a skillet, and a blender plus basic measuring and stirring utensils before you can put it in a 9 x 13 pan.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 145494756X
  • ISBN 13 9781454947561
  • Linked ISBNs
  • Published Oct 03 2023
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Union Square & Co.

Publishers Text

Like many of us, Dan Langan learned young that if you want to make someone smile, all you need to do is give them a cookie. Dan channeled his natural creativity into baking alongside his mother and grandmother, and soon became obsessed with making and remaking his favorite recipes until they were the tastiest and prettiest versions of themselves. Since then, Dan has become a trusted source for delicious, foolproof bakes and has connected with home bakers via social media, television and digital videos, and through his website, Baked by Dan. In his debut cookbook, Dan shares 100 recipes for his game-changing versions of familiar classics, such as a Red Velvet Layer Cake and Creamy Lemon Chess Squares, as well as unique creations, like Seriously Sesame Brownies and a Ricotta and Pistachio Cannoli Tart. He’ll also let you in on the pro secrets that make his bakes better than your usual stand-bys, like toasting not only nuts but oats, poppy seeds, and almond flours to turbocharge their flavor, or stabilizing whipped cream with a touch of cream cheese to keep it perfectly fluffy. Equally invaluable are Dan’s tips for helping you produce bakes that look as good as they taste, so your bars have razor-sharp edges and your muffins have gorgeously domed tops. Accompanied by charming photography that's as enticing as the treats themselves, this beautiful and instructive book will become a go-to for bakers both seasoned and beginner.

Other cookbooks by this author