Notes about Recipes in this book

• Chocolate, banana, and oat cookies

  • hbakke on December 03, 2023

    I used dark chocolate in place of milk chocolate. These had a great banana flavor, but I would have preferred a crispier/chewier cookie.

  • kshell on March 10, 2024

    Omitted cinnamon and replaced vanilla extract with dark rum. These were soft but held together once cool and I thought had some chew from the oats. We all loved them. My daughter who normally doesn't like cookies gobbled these up because they remind her of banana bread.

• Guava bars

  • Xyz123 on March 20, 2024

    I really liked these. Not to sweet and quick to throw together. Made these again using fresh milled soft white and sucanant with great results.

  • kshell on March 21, 2024

    Really delicious. Easy: everything goes in the food processor. This recipe has me considering buying the book.

  • mamacrumbcake on March 31, 2025

    Fell short of my hopes—guava flavor was muted, and the soft floury texture is not what I prefer (though daughter said texture was the best feature of this cookie). Family rates this three stars—good but not great.

  • tam_tbix5v on May 15, 2026

    I made these for my Christmas cookie box and they were a HIT. I agree somewhat with another comment below that the flavor initially seemed dull to me. Not sure if the flavor just deepened overtime or what but I grew to love them. I made them ahead and immediately froze them for freshness. As I was putting the boxes together, I ate some from the freezer and loved it! Eventually I just loved them period. Multiple people said this one was one of their favorites from the cookie box!!

  • tam_tbix5v on May 15, 2026

    Already left a review but fun to try these straight from the freezer. I’m gonna try them next dipped in chocolate!

• Raspberry-rye-balsamic tart

  • darcie_b on June 16, 2024

    The filling was delicious but next time I would probably par-bake the crust because it got soggy.

  • caillahess on December 21, 2025

    I had to do some math to bake in a long tart pan, I was very confused by how the same recipe could yield either a 9in round or large rectangular tart? And the photo in the book is clearly a narrow tart... Regardless, everyone raved about it. My annoyance at raspberry seeds kept me from loving this as much.

• Giant choco chunkies

  • djnielsen64 on February 25, 2025

    Excellent! Love that you make the dough and let it rest in the fridge for a couple days before baking. I like splitting up the time when making cookies.

• Ginger honey cake

  • kshell on April 04, 2024

    The instructions were lacking. Despite the pitfalls, it turned out to be a delicious cake. For those who consider making the Lyle's Golden Syrup variation: when you whisk the wet ingredients until smooth, it will not come together. Do NOT switch to handheld electric beaters. It changes nothing, and now you'll have oil splatters all over your counter. Just whisk until the sugar lumps are mostly take care of. It will homogenize when you add the eggs. Bake time also seemed way off. Needed ~35 min. in a 9" round pan. My oven temp. is pretty reliable.

• Lemony hibiscus doodles

  • Kinhawaii on May 26, 2024

    Delicious-a delicately tart lemon, soft & tender cookie with a crunchy exterior. I like that the weight of lemon zest was given but wished for more guidance on size- I got 18 that were about 1 1/2 Tlb dough each. I didn’t want them too soft so I guess that’s why mine don’t have a crinkled surface?

• Downy pumpkin bundt with maple cream

  • djnielsen64 on October 20, 2025

    Excellent—super moist and delicious! Will 100% make again. I was in a hurry and didn’t thin the maple cream enough, so not a pretty drizzle lol.

• Stuffed s'more cookies

  • minbody on February 06, 2024

    This recipe is a bit involved, but nothing about it is hard, just time consuming. That said, these are absolutely AMAZING cookies. They are unapologetically enormous and for me are the platonic ideal of a s’mores dessert. They taste like how you wish you remembered s’mores tasting when you were a kid. It’s important to weigh the ingredients when assembling the cookies, esp. because these are chonkers.

  • tam_tbix5v on May 22, 2026

    Phenomenal! I was expecting a pretty good cookie but it was fantastic. Raving reviews from everyone who had one, including myself! The ganache inside is soooo good! I thought my marshmallows were pretty stale but they slide right off the top. I did the first batch with them on and the second with them put on post-bake, but I torched both. The latter is neater but the former is still very good. The texture of the marshmallow in the former is very good with the cookie. I didn’t try the latter so I don’t know which I’d prefer taste-wise. Anyway LOVED.

• Caramelly kettle corn with miso

  • mllamas on May 13, 2024

    Reduced target temp by 12 degrees for elevation (2 degrees per 1000 feet). Used maple - turned out great.

• Chocolate chestnut loaf

  • Kinhawaii on June 02, 2024

    Very nice. I was worried because the baking chestnuts smelt odd to me but it came out moist, not too sweet, with a nice blended chestnut chocolate taste- good for snacking. It took 80 minutes in my oven.

  • caillahess on December 21, 2025

    Blending the chestnuts was a huge pita, next time I would probably just buy unsweetened chestnut paste. But the flavour was great and the crumb was perfection.

• Coffee crème croissant bread pudding

  • kshell on April 07, 2024

    Me and my kids loved this. I used the called for number of whole eggs but skipped the additional egg yolks and the dish did not suffer for the omission. I am mostly a tea drinker and I thought this was fabulous. My husband who drinks coffee thought it was just ok. Take from that what you will.

• Maple tahini chocolate skillet cake

  • scritchley on March 12, 2024

    Excellent payoff for minimal effort! Will enjoy tinkering with this one too with different flavors.

• Rhubarb and cheese kolaches

  • caillahess on February 02, 2026

    Made a half batch, mine looked nothing like hers. I think the crumble should have a bit more flour. Used frozen rhubarb which was fine, but probably should have thawed it or cooked it down a bit on its own before adding the cornstarch.