Notes about Recipes in this book

• Monster cookies

  • Pandan on April 25, 2024

    These were quite nice, but not as good as other recipes I tried from snacking Bakes and Snacking Cakes. I reduced the sugar to 100g, definitely sweet enough. The Smarties didn’t look as colourful after baking as in the picture in the book. They also cracked. But maybe that’s due to different food colouring in Germany.

  • alexrif on September 13, 2024

    Didn’t look as full of m&ms as the photos so next time I will add them on top instead of into the batter. I did enjoy them though!

  • NicoleBrown on October 17, 2024

    Sadly I did not trust & I overbaked these. I used regular rolled oats instead of the smaller quick cook ones asked for. My cookies were VERY oat-y looking (like more oat than cookie) and thus I found it hard to decide when they were done. I did use Halloween colored M&Ms to make them more festive! Taste was good. Just a little harder once cooled than I would like.

• Soft grapefruit cookies

  • hibeez on February 28, 2024

    These were very good. I didn't glaze the first day, and we concluded the glaze added a dimension that was important. (duh - that's why it's part of the recipe :-) I believe I used a smaller scoop and got a few more than 16, but the whole thing was easy to put together and baked on 2 pans. They did have crispy edges and soft centers, which was appealing. Would certainly make them again. [ hubs ate about 10 in one sitting, so that's a 4 star review right there]

  • melanie_tszu70 on January 18, 2026

    These were better the second day.

  • detelina_n8oe0s on April 06, 2026

    These are delectable! I rubbed the zest in the granulated sugar and the grapefruit aroma was amazing. Don’t omit the glaze. The recipe is well tested - I got exactly 16 cookies, baked for the median of the time specified and they were perfect, soft and got softer the next day.

  • TheresaH on May 03, 2026

    These were ok to me. The grapefruit didn’t come through as powerfully as I’d hoped. The texture of the cookie nice. I made the glaze a bit too thin, so it ran a bit when I dipped the cookies. I doubt I’d make these again, as they’re not my personal taste.

  • CaptainPantsless on May 22, 2026

    They're good, but nothing special. Edit to add: as other commenters mention, they get softer as they sit. These peaked two days later. I *would* make these if I needed to prep something in advance of an event.

• Chewy cocoa brownies

  • hirsheys on December 11, 2023

    Lizzy made for Thanksgiving. Really great texture, but almost TOO chocolately and rich for my taste. Very tasty though.

  • stef on December 18, 2023

    A nice and chewy brownie with a lovely sheen. Quick to make with minimal cleanup. Served with french vanilla ice cream.

  • Pandan on April 24, 2024

    These were really good. I thought I totally overbaked them, but they came out really fudgey when cooled. I reduced the sugar quite a bit, totally were sweet enough that way.

  • gamulholland on May 10, 2024

    So rich, so fudgy and chocolatey— and easy, just one bowl and a pan. I made them for work and learned a new word in Spanish— the feedback was that these are rich but not empalagoso, which means “cloying,” so that was a vote of approval. :)

  • et12 on May 27, 2024

    A really nice brownie. I wouldn’t say it’s my favourite brownie recipe but definitely one I would go back to when needing to make a quick dessert with ingredients normally kept in the house.

  • NicoleBrown on September 30, 2024

    A fudgy brownie. After checking at 25 minutes I decided to go the whole 30. Then worried I over baked as there was no wiggle center, but 30 minutes was definitely the correct choice. Taste delightful, but what’s not to like?

  • Astrid5555 on March 07, 2025

    A top 3 brownie contender, very fudgy and chocolatey.

  • jessncanfield on March 10, 2025

    A classic brownie that everyone I served them to enjoyed!

  • thefritschkitchen on January 09, 2026

    These are solidly amazing brownies, they have quickly become my go-to. Used them as the base for warm brownie sundaes and it was the happiest I had been all month :D FYI: Doubling the recipe takes about 40 minutes of baking time.

  • dmdmdmmm on January 16, 2026

    It’s a pretty good, standard brownie recipe

  • sophie_lfm61y on February 05, 2026

    Really yummy, solid brownie recipe. Rich & fudgy. Made a double batch, baked in a 9x13 pan baked in about 35 minutes

  • jhavens on April 04, 2026

    This may be my new go to brownie recipe. They were the right amount of chewy and cakey.

  • sarahawker on April 08, 2026

    Threw together to send to Alex, very quick make.

  • Buttercups on April 30, 2026

    Baked for 30 minutes, came out fudgy and delightful. Served with a scoop of vanilla ice cream and a dollop of strawberry jam. Lets see if they make it through the night lol

• Brown butter marble cake

  • thefritschkitchen on November 10, 2023

    Very nice snacking cake. Not too sweet, great for an afternoon snack! Use the pan that you browned the butter in to hold the vanilla half of the batter - saves a dirty bowl!

  • et12 on September 01, 2024

    Easy to put together and good marbling. The cake was nice and moist and holds together well. The slight nuttiness from the browned butter comes through stronger in the unbaked batter then it does the finished product but still worth doing.

  • cookingbychapter on February 17, 2025

    I felt like this was a beautiful, yet boring piece of cake.

  • mtnbaker5280 on August 03, 2025

    I baked this in a loaf pan and it made for a tasty snack. I used King Arthur double dark cocoa powder and might add a little espresso powder next time.

  • dmdmdmmm on January 16, 2026

    it was pretty good and super easy to make. i saw a suggestion to eat this with some jam but i think it's fine on its own.

• Peanut butter and jam cake with raspberries

  • Zosia on January 22, 2024

    Lovely fluffy cake with good peanut butter flavour that balanced the tart fruity topping. I swirled the jam on the surface of the batter only and it stayed put during baking; swirling it throughout would create a very different, marbled effect. I used frozen raspberries which didn't exude too much liquid.

  • hibeez on February 28, 2024

    There is probably a reason she suggested jam not jelly. I used firm, homemade grape jelly, probably swirled it too much, and it got a bit lost when baked. Agree with Zosia - good peanut butter flavor, and the edges crisped up nicely. I baked it for 50 minutes and did not add raspberries. It might have been a tad too sweet for me - this coming from someone who loves PBJs for lunch. So- good, not great, like some of her other snacking cakes.

  • alinutzamica on October 22, 2025

    I used 100 g of sugar instead of 150g and the jam I used wasn't very sweet, but it needs the sweetness so next time I will use the suggested amount. Im not sure about the peanut butter taste but that could be because the peanut butter I used was unsweetened and it might have had a strong flavour profile.

• Peanutty chocolate monster cookies

  • stef on February 16, 2024

    I had some Halloween candy languishing in my freezer. Everything was chopped and added to recipe. Had to check recipe twice if I was missing flour. Nope only oatmeal is used. A nice a chewy cookie but has to cool completely in the tray because it comes out very soft. It's a crisp cookie

• Blueberry peanut butter monster cookies

  • AllisonML on May 27, 2026

    My family rated these 8.5/10, although my husband said in the world of oatmeal cookies it was a 7/10 because they are more crispy than chewy. The dough was VERY crumbly but I trusted the process

• Jammy marble cake

  • takemori on June 10, 2024

    Added 1 tbsp of milk to the divided mixture because it was a little thick. Also, decreased the sugar by 10g and added the raspberry jam to the cocoa batter to offset the bitterness of the powder.

• Chocolate peanut butter brownie cookies

  • ShannonS on November 25, 2023

    This is an adaptation of my favorite childhood cookie that never tasted as good as I remembered when I made it as an adult. This version is less sweet, more chocolatey and absolutely perfect. Not to mention, one of the simplest recipes I’ve ever mixed up. The dough was a little soft so I chilled it for about 15 minutes and it baked up perfectly.

  • Jviney on November 30, 2023

    These are yummy! Mine needed a short nine minutes in the oven and were on the edge of dry but the chocolate flavor is rich and the peanut butter chips add nice depth. A good cookie!

  • thefritschkitchen on December 08, 2023

    Love these cookies - I made them with peppermint chips instead of PB chips (although, I will also make that version soon!!) and they were to die for. The hit of the Christmas cookie platter.

  • abrownb1 on February 10, 2024

    Super easy to make and delicious! Took 9 mins in my oven and a 1.5 tbsp scoop yielded 16 cookies.

  • hbakke on February 25, 2024

    Rich chocolately cookie that was not overly sweet. I would make these again.

  • averythingcooks on April 11, 2024

    T's verdict was "excellent" and even though I'm not really a brownie eater, I think these are pretty good. My kitchen was very warm so after the 1st tray, I did chill the dough a bit for easier scooping. Roughly 24 g scoops yielded 26 cookies & these are the perfect size for us. I am sure any chocolate lover will go for these.

  • Pandan on May 23, 2024

    As peanutbutter chips sadly aren’t available in Germany I used caramel chips and some chopped bitter chocolate instead. I reduced the sugar to 100g. Even though I like sweet and salty cookies, they would have tasted better with a little less salt in the dough.

  • KCKB on March 08, 2025

    Yummy! Mine did not flatten and spread very much in the oven, they stayed thick and puffy - kind of like a brownie!

  • stef on May 28, 2025

    These are so quick to make and very good. Definitely have that brownie consistency. I got 21 using a #40 disher.

  • CaptainPantsless on March 20, 2026

    Made these at 10pm on a weeknight when my sleep gummies kicked in too early. Thought I was gonna die if I didn't get a cookie. Bless this book. Made them in the toaster oven because I had a loaf of half-baked (a theme emerges) bread in the oven. Worked great - baked 5 at a time.

  • Ishie1013 on April 06, 2026

    Made these for the local senior center where they were a big hit. They're a little on the cakey side for me, but seem to be a crowd pleaser, and ridiculously easy to make.

  • lindsey_5xsrit on April 10, 2026

    A bit too cakey for my liking but would try again with minor adjustments! Love that they’re not too sweet

• Super chocolate brownie cookies

  • Kinhawaii on January 23, 2024

    Rich & fudgey! I have a bunch of brownie cookies I would like to try but this seemed the easiest- one bowl & quick. Got 18 cookies of medium size. Delicious!

  • mimisingh on November 21, 2025

    Made 1/2 the recipe and my dough was really wet, it was difficult to place the cookies on the sheet. Struggled with knowing when these were done and when I pulled them out initially they were falling apart and too soft so I put them back in. Also when leaving these to cool on the baking sheet they were too wet on the bottom, had to transfer them to a cooling rack so they could dry out. Would try making again since the flavor was good and they all were eaten within a day but found this recipe more fiddly than the malted sugar cookie recipe

• S'mores brownie cookies

  • lholtzman on June 24, 2024

    Delicious! The marshmallows create little pockets of caramel. These took about 15 minutes to cook.

• Thick and chewy oatmeal raisin cookies

  • stef on January 12, 2024

    A quick recipe but nothing outstanding. I found it too floury. I used chocolate chip instead of raisins.

  • Roxie62 on January 27, 2026

    Reminds me of my Mom’s oatmeal raisin cookies. Could use a little more spice but quite good

  • helena.h on April 04, 2026

    Good, but too much raisin for me, even though we replaced some of the raisins with chopped chocolate.

• Oatmeal chocolate chip cookies

  • averythingcooks on March 03, 2024

    The original recipe here is called "Thick and Chewy Oatmeal Raisin Cookies" and she then gives 3 variations. Having recently made (and loved) the butterscotch chip variation with the addition of walnuts, I then turned to this version, using a 50:50 mixture of chocolate chips & chopped pecans. The response to these cookies is basically..."please make these again".

• Butterscotch oatmeal cookies

  • kari500 on February 11, 2024

    I felt like a whole cup of butterscotch chips would make these too sweet, so only added a little over 1/2 cup of them, and a half cup of walnuts (not in the recipe). I also halved the cinnamon and only put a pinch of nutmeg. I was happy with these changes and enjoyed the cookies.

  • averythingcooks on February 22, 2024

    I read kari500's comment and pretty much followed her ideas (1/2 of both the cinnamon & butterscotch chips and added a 1/2 cup of walnuts but I did use the full amount of nutmeg). I made 27 g cookies (yield = 29) and 9 - 10 minutes seemed about right. These are pretty tasty cookies and with butterscotch chips now in the house, these will be made again.

• Malted sugar cookies

  • mindyb on December 12, 2023

    Made these- so good and so easy- love the extra flavor the malted milk powder provides

  • Zosia on January 17, 2024

    Agree with mindyb and they have great texture too - crisp edges, chewy centres. Delicious! I thought I used the right size scoop but my yield was only 17 cookies with a bake time of 11 minutes.

  • stef on July 06, 2024

    I used malt mix(Olvatine) and the cookies are still delicious. #40 scoop gave me 20 cookies. Takes no time at all to make them. Will be repeated.

  • lholtzman on July 27, 2024

    I love these. They were soft and delicious.

  • CaptainPantsless on December 29, 2024

    We’ve made these so many times now. You can’t identify the malt as malt, but it makes the perfect sugar cookie. I didn’t know there were sugar cookies I liked until this recipe. It’s nothing like those horrible one note things from the store!

  • hirsheys on February 15, 2025

    Easy (love that these recipes don’t require softened butter) & tasty, with a great texture. I found them a bit boring on the first day, but they improved a lot on days 2 & 3.

  • jessncanfield on February 15, 2025

    Made these twice in the same week and they were gobbled up both times. A crowd pleaser for sure.

  • gootenbeez on February 23, 2025

    Love these. So easy to make with a toddler, and quick too! Delicious, chewy and not too "malty."

  • mamacrumbcake on March 15, 2025

    Nice! Thin sugar cookie with a lightly crisp exterior and a soft interior. #40 scoop yielded 19 cookies. Baked for 10 and a half minutes. My family can’t agree if they are perfectly baked or slightly underdone. I might try baking them for a minute longer next time to see how they turn out. I love the method of creaming butter and sugar—so easy! The dough is too soft to form into balls. I just plopped the scoop of dough into the sugar, tossed it about a bit, and gently transferred it to the baking pan. Surprisingly, most of the cookies baked up uniformly round. I baked the cookies immediately without chilling.

  • averythingcooks on April 02, 2025

    Sugar cookies are not something I really ever made and I now have a 2nd "favourite" version (other = Brown Sugar Cookies from 100 cookies). My small scoop is 1 tbsp & so I settled on 30 g balls which gave me 18. A 10 minute bake seemed about right as I wanted them "more crispier" than soft. It was pretty annoying trying to roll the soft dough in the sugar (this time using a spiced vanilla sugar) & I was much happier after a 10 minute chill in the fridge.

  • et12 on May 24, 2025

    I really liked this cookie. You can really taste the malted milk and it’s a great crispy on the outside chewy in the middle texture

  • natastrophik on June 14, 2025

    So so easy and good, texture is best the first day.

  • mimisingh on August 19, 2025

    Missed the note about switching the racks and turning the sheet around. The ones I had on the top rack turned out pretty thin unfortunately but they still tasted pretty good. I like the malted flavor (trying to find recipes to use up a big jar I bought to make a malted pound cake). I found the dough to be kind of wet so it was difficult to shape these into cookies because the dough just kept getting stuck on my hands. I regretfully ate 4 of them to try to figure out which one I liked the best and I think lower temp (325f) most of the time and shorter baking time is ideal. It isn't as crispy on the edges but it has more of a chewy and less of a dry texture which I like in a sugar cookie.

  • ch_cmh on May 19, 2026

    The malt is a nice touch, turned out a bit too sweet for my taste though. I'd reduce the sugar in the dough next time, although that may affect texture. I used a mix of white sugar, turbinado, cardamom, and flaky salt for the topping. About 35g total and didn't use it all.

• Berry malted sugar cookies

  • hbakke on February 25, 2024

    Delicious! I used freeze dried strawberries that I crushed. My husband announced that these are his new favorite cookie.

  • anya_sf on August 03, 2024

    I'm not usually a fan of sugar cookies (meh), but these were very good. Nice flavor from the strawberries and great chewy texture. My scoop was slightly smaller so I got 24 cookies; baking time was the same.

  • CaptainPantsless on December 29, 2024

    We like this variation, but not enough to bother with it most of the time. The original recipe stands alone.

  • Melissa_427 on May 11, 2026

    I consistently appreciate this cookbook for the use of melted butter and cold eggs. This variation of the sugar cookie held such a nice surprise with the addition of freeze-dried raspberries.

• Do-it-all salted butter shortbread

  • et12 on May 13, 2026

    I thought these were nice and came out well. I think sifting the icing sugar would be faster than trying to get rid of the lumps with a whisk. Less sweet then most recipes out there which I liked.

  • averythingcooks on May 16, 2026

    Oh so skeptical re: making "shortbread" with melted butter BUT pleasantly surprised by that crumbly yet melty in your mouth texture that I love. I sprinkled the hot slab with a salted caramel finishing sugar...perhaps not necessary but good! One thing: replacing the 8 x 8" inch pan with a 9" round/removable bottom tart pan seemed like genius until I noticed the smoke as the butter melted out of the dough onto the floor of my oven. A sheet pan under the tart pan solved it but lesson learned :) As mentioned by et12, running the icing sugar through a sieve is an easier way to remove lumps.

• Thin and crispy maple espresso cookies

  • Zosia on November 16, 2023

    We really enjoyed these. The maple syrup didn't seem to add much maple flavour to the cookies but it was noticeable in the icing and it complemented the cinnamon and coffee flavours in the cookie nicely. They weren't quite as thin as I expected but they had good crunch.

  • averythingcooks on February 19, 2024

    Perhaps I didn't leave them in the oven long enough as they are not as thin as the book pic and are crispy on the edges but softer in the middle. Having said that, we both agree that, despite skipping the glaze this time, they are quite tasty. I agree with the author that these would likely be excellent for ice cream sandwiches.

  • gootenbeez on February 15, 2025

    Easy and delicious made with pantry staples. I used a 1 tbsp scoop and got 18 cookies. Cooked them for the written time. They are delicious (kind of remind me of molasses cookies?) but not thin and crispy. I'm not sure if it comes down to baking longer. I've found everything I've made needs to bake longer than is written in the book. Unsure if my oven isn't as hot as it says or her is hotter. Easy adjustment nonetheless.

  • et12 on May 18, 2025

    These are tasty, good looking cookies. Like previous comments, mine were only crispy around the edges and soft in the centre - but I prefer it this way

• Blueberry cornmeal cookies

  • cklauber2 on June 22, 2025

    My cookies didn't spread very much so it made it difficult to glaze, but these were absolutely delicious and so easy to make.

  • hbakke on May 15, 2026

    Very good! The tart blueberry glaze pairs well with the sweet cornmeal cookie.

• Coconut apricot oat cookies

  • thefritschkitchen on February 28, 2024

    This is a solid cookie - not overly sweet, and what I would call "hearty" - packed with oats, coconuts and pumpkin seeds. It is not going to scratch the dessert itch, but it is an extremely satisfying mid-afternoon pick me up! I'm excited to try it with cherries and almonds.

  • hbakke on June 02, 2024

    These were tasty Anzac-inspired cookies. I liked the cinnamon and dried apricot additions. I used golden syrup in place of honey.

  • StaceyR on February 06, 2025

    I baked the cherry walnut variation. Weighed the ingredients. Chilled the dough for about 30 minutes before portioning into 25g balls. Made 28 cookies. Tasty!

  • cchapman on April 10, 2026

    Thought these were delicious. The golden syrup stood out very nicely. Used dried coconut strips instead and it worked really nicely. Will make again and lasted two weeks for us in an air tight container. Yummy!!

  • tacoquokka on June 01, 2026

    Easy to make. I liked that these included pumpkin seeds, oatmeal, and apricots to pack in more nutrition. Flavors were great and not overly sweet. Subbed vegan butter and coconut flakes.

• Chocolate chip crispy rangers

  • et12 on March 02, 2024

    This made a really nice chewy cookie some a nice flavour from the brown sugar and good crunch from the cereal. Is a tad on the sweeter side but not too sweet. The recipe does not indicate how far apart to drop the dough, they are spreading cookies and fitting twelve on my baking sheet (as recommended) resulted in many of the cookies joining up.

  • stef on March 09, 2024

    Loved the addition of rice crispy. They taste almost like they have toffee bits in them. Using #40 disher got 30 cookies. Baked right after making dough for 11 minutes, mine didn't spread

  • averythingcooks on March 20, 2024

    These are good with a different texture and I can see making them again with rice crispies to use up. I made 27 g cookies, got 30 & the bake time seemed to be somewhere between 10 & 11 minutes. Mine also did not spread much.

  • kari500 on July 25, 2024

    These are quick, easy, and versatile. I’ve made them twice with different things, liked them much better the second time, when they were still a bit soft inside. Steph is right, the cereal gives it a bit of a toffee flavor. And like averythingcooks I got more than 24.

  • jmohart on March 21, 2026

    Used name brand cereal and measured everything with my food scale. Would try them again but this first attempt the cereal added chewy bits instead of crispy as the name implies. Baked for 11 minutes. Next time would do one sheet at a time in the oven.

• Almond thumbprints

  • Jviney on November 13, 2023

    I was so excited to see this gluten- and refined sugar-free recipe which fit the bill for a Friendsgiving guest who is sensitive to both. I replaced the almond extract with Fior di Sicilia, looking forward to trying it with the almond extracts. They’re really good.

  • thefritschkitchen on November 13, 2023

    I thought these were great - quick to make as well, even with 2 young kitchen "helpers". I doubled the batch and was glad that I did. Made some with apricot and some with raspberry jam - can't decide which I like best!! Will definitely be making again soon. Mine took a few extra minutes to get brown on the edges, and my double batch yielded 44 cookies

  • Kinhawaii on September 07, 2024

    I wasn’t a fan of these. Maybe it was the maple syrup I used but they tasted mostly of maple syrup to me. I used a peach jam. I used regular butter.

  • breakthroughc on December 30, 2024

    These were a hit on the Christmas cookie tray. I did one batch with Hershey kisses and one batch with cranberry jam. If you like marzipan you will like these. I did not find them to be dominated by the maple like one reviewer although I could see that possibility if you did not use the almond extract.

• Malted chocolate cookies

  • stef on December 02, 2023

    Intense chocolate flavour. Still very fudge the second day. It's so good if you love brownies.

  • KCKB on December 03, 2023

    Delicious! Mine spread a lot and ran together - will need to use bigger cookie sheets next time and space them more widely. Also, they only need the lightest sprinkling of flaky salt, I didn’t care for too much saltiness on the ones that got a heavier dusting.

  • mindyb on December 12, 2023

    I didn’t love these as much as I thought I would. Mine came out very soft and were maybe too sweet for me? Could try cooking a few extra minutes….

  • Kinhawaii on February 26, 2024

    These were good but I prefer the brownie cookies.

  • hibeez on March 09, 2024

    These were delicious and have kept well for 3-4 days. Chewy with a slightly crisp edge. I used the rye flour alternative (light rye) and it does add another dimension. Used semi-sweet chocolate chips, and forgot the sea salt on the second tray. The salt makes a difference; don't skip it! I also let my butter cool too long, and the dough was very thick whisking together - it was difficult to get the dough out of the whisk! Maybe this helped with them not spreading on the tray.

  • et12 on October 18, 2025

    These did not work at all for me and I’m unsure why. I followed the recipe exactly and for some reason they all spread on the pan into a giant strip of cookies. Good flavours though.

  • Jbattista on April 26, 2026

    Almost more like little chocolate cakes than cookies but really great flavor!

  • Chelsea_c88 on April 18, 2026

    Really great! Fudgy and deeply chocolate-y.

  • CaptainPantsless on December 29, 2024

    Simple, easy, delicious. No noticeable malt flavor, but the rich chocolate and salt are divine.

  • janetjanetjanet on January 29, 2026

    Chocolatey! Used malted milk ovaltine--more than what was written in the recipe. The ones baked on silicone mat spread a lot and baked flat and thin. The ones baked on parchment turned out as expected

  • melanie_tszu70 on January 06, 2026

    These were good. Did not taste malted milk powder.

  • lindsey_5xsrit on March 21, 2026

    Fantastic double chocolate cookie

  • sophie_lfm61y on March 12, 2026

    I’ve made these twice now, they’re so good! Rich and chocolatey with a lovely fudgy/chewy texture. Did a mix of dark, milk, and white chocolate this time which is delicious

• Date and pistachio coffee bars

  • Lepa on November 11, 2023

    We loved these bars. They are easy to make and the coffee flavor really puts them over the top.

  • TheresaH on May 12, 2026

    These are great bars. Almost too sweet.

• Chocolate ricotta cake

  • kari500 on February 03, 2024

    I was really looking forward to this one, but I didn’t like it. The first day I found the cardamom overpowered the chocolate, but it did mellow a bit (I still found it distracting). My oven usually takes longer to bake things than the given times, but I always try to go with the recipe as written, and then stick the bake back in as needed. But I went with the lowest recommended timing and found it over baked; dry and too dense. A disappointment.

  • redbird on March 05, 2025

    We enjoyed the flavor and texture of this very much; however, the cake was very dry around the exterior edges, even with baking for only 43 minutes. I should have remembered to use the insulated cake pan strips.

  • sophie_lfm61y on March 27, 2026

    Like all recipes in the book it was super easy to make. Didn’t love the texture, but I liked the addition of the cardamom.

• White chocolate macadamia nut cookies

  • kari500 on June 17, 2025

    Made with pecans. I accidentally (don't ask) added a tsp of almond extract instead of one of the tsps of vanilla. I was so mad at myself because I was really looking forward to a sort of butter pecan flavor. Very very sweet with the almond extract, but still a tasty cookie. I look forward to making it without the almond extract. Sigh. I only got 20 cookies.

  • stef on November 14, 2023

    These cookies taste like caramel I guess because of the browned butter. I had pecans so thats what i used. White chocolate chip complements the cookie. I got 25 cookies baking time was 11 minutes.

  • mayfayflo on December 18, 2025

    Used pecans instead of macadamia and my colleague said they were the best cookies he's ever had. I'm making them again for Christmas and adding dried cranberries.

  • averythingcooks on August 01, 2024

    I chose these cookies as I had white chocolate chips to use up & I used walnuts (my husband's favourite). 36 g resulted in the predicted yield of 22 & 11 minutes seemed about right. The combo of lots of vanilla + browned butter does give a lovely caramelized flavour.

• Spiced applesauce crumb cake

  • Astrid5555 on January 06, 2025

    Despite its unassuming looks this cake is absolutely delicious. Got rave reviews from everyone who tried it. Very quick and easy to make!

  • stef on December 18, 2024

    This is a lovely crumb cake. Applesauce is part of the dough which makes it moist. Nice strudel on top. Quick to make.

  • TFall21 on October 18, 2025

    Easy to throw together, and the flavor is nice. The crumb topping came out a bit dry, I'd make it more butter forward next time.

  • Kag2020 on January 31, 2025

    Delicious and easy. I used lemon zest instead of orange because it’s what I had. The topping is not what I would consider a crumb but it is nonetheless perfect for this cake.

  • TheresaH on May 12, 2026

    It’s a nice little cake with a crunchy top. My mother didn’t care for it.

• Plum coconut cake

  • Astrid5555 on September 27, 2025

    Delicious flavour combination, not dry at all. You need to make sure to take it out of the oven at the right time. Got rave reviews from all my colleagues who tried it.

  • wcassity on March 24, 2024

    Easy and a pleasant taste and texture, but a bit dry.

• Apple and raisin bran cake

  • Astrid5555 on December 11, 2023

    This is the healthy cousin (not sure about the raisins though) of her Mostly Apples Cake from Snacking Cakes, which I actually like much better. However, had some oat bran (which I substituted for the wheat bran), some whole wheat flour and lots of apples that needed to be used, so this cake perfectly fit the bill. Will probably not repeat, since there are many better apple cakes out there - Hello Dorie Greenspan, need I say more?

• Brown sugar peach cake

  • Astrid5555 on June 21, 2024

    Brown butter makes everything delicious and this cake is no exception. Used 8 small apricots instead of peaches.

  • Pandan on June 09, 2024

    Made this to use up some not so great peaches. I reduced the sugar in the dough to 110g and on top to 1 teaspoon and used more like 8 really small peaches. Cake ist flavourful and moist!

• Berry cream cheese coffee cake

  • Astrid5555 on June 21, 2024

    Had the most beautiful blueberries on hand and used them for this cake. Like all the author‘s cakes, quick and easy to make and very delicious!

• Strawberry lime almond cake

  • Astrid5555 on August 03, 2024

    Quick and easy strawberry cake with the lime glaze adding some zest.

  • kayla_7c8yc4 on April 05, 2026

    Subbed lemons for limes! Was a fun cake for a 4th of July celebration with the strawberries on top.

  • Kinhawaii on August 17, 2024

    Good snacking cake- I taste the lime the most. I used 2/3 of the glaze & I think if I used all of it, I would fully cover the strawberries. I think more berries are needed for the strawberries to dominate.

• Chocolate chip snickerdoodle cake

  • abrownb1 on February 10, 2024

    I made this twice. First time was very good but didn't taste super snickerdoodley. Adding a tsp of vanilla the second time did the trick. I scattered mini chocolate chips on top and it really kicks it up a notch!

  • stef on February 04, 2024

    Made this into muffins. 25grms less sugar but 15 grms more chocolate chip. With neutral oil and sour cream this made a nice moist muffin. Made half the sugar/cinnamon topping. 10 muffins baking time 20 minutes.

  • RhymesWithPhone on May 23, 2026

    This is a perfectly good, simple cake. The recipe is foolproof like all her others. It’s just lacking a little of the magic that most of her cakes have. The cake has a nice crumb, but it’s a little plain.

  • Pandan on May 20, 2024

    This was really good! I needed a recipe without butter since I had none left. Also had some leftover cinnamon sugar from another recipe (buttermilk donut holes). Nice and moist, slightly crunchy top. I reduced the sugar in the dough. My chocolate chips didn’t sink to the bottom, maybe because mine were quite small.

  • jnstewart on July 10, 2024

    A nice chocolate-chip cinnamon cake, and very tasty—the flavor just wasn’t bright enough for it to taste like a snickerdoodle though.

  • et12 on February 21, 2024

    This was nice with perfect level of moisture. The only thing I would change is add chocolate chips to the top of the batter as was recommended by another. Otherwise, the chips stay in the lower half of the cake.

• Raspberry mazurkas

  • scritchley on January 15, 2024

    Mixed raspberry jam with apricot to make enough filling. These were great! Love the coconut and pecans.

  • TheresaH on May 08, 2026

    These are simple to put together and quite tasty.

  • gootenbeez on December 21, 2024

    Made twice with apricot filling from the local eastern European market for Christmas. Very simple to throw together and tasty. I'm looking forward to experimenting with flavor combos.

  • Lepa on November 26, 2023

    These bars are so delicious! My son made them with strawberry jam because that's what we had. The flavor and texture were perfect. I highly recommend these if you are looking for a low effort/high impact snack!

• Magical peanut butter cookies

  • sharifah on May 03, 2024

    Seriously delicious and moorish cookies! Not too sweet, slightly salty and a definite must for peanut butter addicts! Recipe works very well, I followed it exactly. It comes out very soft from the oven, easily shaped to make it nice and round before it cools, as it spreads a little bit during cooking.

  • stef on August 13, 2024

    I almost made these cookies before the oven heated up. Except for the 64grms flour its like the famous flouless cookies. Got 17. I studded my cookies with chocolate chips. Great cookie for little effort.

• Snack attacks

  • hirsheys on December 11, 2023

    Really yummy - essence of browned butter flavor, with interesting textures and flavors to break up the richness. Not too salty, but enough salt to make them interesting. I'm a fan.

  • anya_sf on July 13, 2024

    I tried these as I happened to have all the mix-ins. Used a larger scoop and got 18 cookies; baking time was 13 minutes. Good cookies, really nice texture. Not my favorite as the butterscotch chips are pretty sweet and artificial tasting, but still enjoyable. My family did not guess there were potato chips and Ritz crackers in them.

  • Pandan on April 22, 2024

    This were so so good! The texture and look was perfect. I was surprised the Lays potato chips and Ritz crackers were not that noticeable. Could have been a little less sweet and saltier for my taste. But otherwise perfect!

• Cranberry almond white chocolate bars

  • Zosia on December 11, 2023

    These were very sweet. The tart cranberries and toasted almond topping offered some relief but not enough (for me). Even though I used only half the almond extract, it predominated. Regardless, they disappeared quickly.

  • thefritschkitchen on May 27, 2024

    Found these to be great - not overly sweet. I used the full almond extract and vanilla extract listed, but I love almond extract. I did use unsweetened dried cranberries and mini white chocolate chips, so the sweetness wasn't overbearing.

• Peanut butter blondies

  • Zosia on November 12, 2023

    Family loves chocolate with peanut butter so I made them with chocolate chips. They have great texture and great flavour and are quite delicious.

  • KCKB on April 28, 2024

    These came together quickly and easily, and are very tasty! I made them with PB chips this time - looking forward to trying the chocolate chip variations in the near future. I melted the butter in an 8-cup pyrex in the microwave and then mixed the batter directly in the same pyrex, which made for easy cleanup.

  • Katastrofe on May 07, 2026

    Made these yesterday and they are delicious. Was worried they'd be too salty, but they are perfectly balanced (I added dark chocolate chips). Mine also needed the full 30 min. Big hit with the kids, will go into regular rotation.

  • kshell on May 10, 2024

    A bit disappointing. I wanted more peanut flavor and less sweetness.

  • meganbreviglia on February 24, 2026

    I used chocolate chips, probably affected it overall

  • thefritschkitchen on December 08, 2023

    These are great - pure delicious peanut butter. Highly recommend with a tall glass of cold milk

  • averythingcooks on May 15, 2024

    I'm not really a blondie lover but I thought this peanut butter / salted peanut version (with milk chocolate chips this time) was a winner. It took the full 30 minutes before the centre was "just a bit wiggly" & I did worry that I left them too long but they were fine. I prefer the edges & T + our guest went for the middle pieces. These will be made again.

  • et12 on January 27, 2026

    I made mine with chocolate chips and no nuts. Texture is really nice but I would have wanted a stronger peanut flavour. Still a good blondie and super quick to put together

• Frosted lemon-lime sugar cookie bars

  • Zosia on December 05, 2023

    I wasn't able to mix the ingredients in step 2 with a whisk - perhaps the melted butter needs to be quite warm for it to work - so I resorted to a hand mixer to do the work. Apart from that, these came together quickly. The cookies were citrusy and chewy, as promised in the headnotes, and were very well received.

  • kayla_7c8yc4 on April 05, 2026

    Husband and friends loved these cookies!

  • lholtzman on July 31, 2024

    Chewy and citrusy. The frosting is where the lemon-lime flavor comes through, so don’t skip.

  • breakthroughc on September 07, 2024

    All 3 of the previous notes are helpful. I dropped the cream cheese in the melted butter and mixed it when quite warm so I was able to do it with a whisk. The bars absolutely must have the frosting for them to work. My husband loved them and I served them at a gathering and people really liked them. I agree with et12 though and they were not the texture I wanted. They didn’t get crisp at the edges or bottom like a cookie and I baked mine a couple extra minutes. They are pretty if you decorate them with zest. I will probably make again as hubby liked them so much and I usually have the ingredients on hand.

  • et12 on June 04, 2024

    I thought these were good but not the texture I was hoping for from a ‘cookie bar’. I messed up a bit with my icing by not having enough icing sugar on hand and having put in too much liquid, but it still provided a nice citrusy flavour.

• Berry bran cake

  • Zosia on December 08, 2023

    Tasty, fruity cake that was like a bran muffin but with a much more tender crumb and milder bran flavour than the muffins I usually make. I used only whole wheat flour and frozen blueberries.

  • thefritschkitchen on June 29, 2025

    Made with blackberries. Lightly sweet, delicious bran flavor. Would make great muffins

  • thefritschkitchen on April 25, 2026

    Made as muffins, with frozen raspberries and yogurt in place of buttermilk. Family favorite!

  • sophie_lfm61y on February 03, 2026

    Super easy and delicious (like all recipes in this book). Used blackberries and can’t wait to make it again with blueberries. Didn’t have buttermilk so subbed equal weight of sour cream/greek yogurt. Really yummy warmed up with a little pad of butter… like how I would serve a bran muffin

• Glazed cookie butter bars

  • ShannonS on November 24, 2023

    This book is quickly becoming a favorite. Whipped these up at the last second and they were loved by all. Keep very well at room temperature for several days.

  • Jviney on December 09, 2023

    The rum shines through in the glaze, it’s definitely identifiable. But super quick and easy to throw together.

  • luke_i8msqc on May 10, 2026

    Very nice - super easy to make and tasty

  • TFall21 on October 18, 2025

    Like every recipe in this book, these were easy to make with what I had around the house. I would try a different glaze or frosting if I made these again, the rum was quite noticeable. Good flavor, but the texture wasn't my favorite. Would make again if trying to use up cookie butter.

  • kshell on April 03, 2024

    Not worth making again, imo. Could be because I skipped the glaze. I like speculoos cookies. I like cookie butter. I liked these bars too. The crumb somehow mimicked the texture of the cookies: a bit gritty, or sandy in the mouth. However: these turn out so similar in taste and texture to speculoos cookies I would rather skip the effort of making and just eat the store-bought cookies.

• Lemon almond poppy seed cake

  • stef on December 25, 2023

    Made this into muffins. Lovely moist crumb. Almond flavour with a hint of lemon.lemon glaze was a nice addition. Made 10 muffins. Baked at 350f for 22 minutes.

  • nomeshk on February 18, 2026

    Definitely sift the icing sugar for the glaze. I didn't out of laziness and the directions didn't say so, and ended up with some lumps. Used grapefruit instead of lemon as suggested by the variations. I found it too marzipan-y personally, but my husband liked the level of almond.

  • Pandan on May 04, 2026

    Made this to use up some leftover poppyseeds. Quite nice!

  • elysedc on February 09, 2026

    also used greek yogurt for sour cream. turned out very moist and delicious! needed way less juice than called for in icing - was slightly too runny, but then set in the nicest, crackliest way. added a drop of lemon extract to icing. took 40 mins in my loaf pan.

  • lindsey_5xsrit on April 26, 2026

    Made this in an 8x8 pan - would try again in loaf tin and try to make a thicker icing. Otherwise great recipe for lemon/poppy - would also love to try as muffins.

  • anya_sf on August 03, 2024

    Delicious, moist, easy version of lemon poppy seed cake, which is one of my favorites. Greek yogurt worked well instead of sour cream. Baking time in a 9x5" loaf pan was 55 min. Half the glaze was sufficient for us. The almond wasn't as prominent as I expected, so I might increase the extract next time.

  • Kinhawaii on July 19, 2024

    I thought these made nice tasting moist muffins too & I got a dozen. I think I might like these in a mini form -where I would miss the butter less & appreciate the moistness more. The lemon & almond are nicely balanced.

• New favorite chocolate chip cookies

  • stef on July 23, 2024

    The browned butter adds a caramel taste to the cookie. A nice chewy cookie which is quick to make with no mixer involved. I refrigerated the dough which made it hard to scoop even after being on the counter for some time. Won't do it again. Used #40 scoop and got 25.

  • anya_sf on June 29, 2024

    Quick and easy to make. I was lazy and used chocolate chips. We thought the amount of chocolate was just about right with additional chips placed on top of the cookies. My scoop was larger so I got 17 cookies; baking time was 14 min to yield fairly thin cookies with a crisp/chewy texture.

  • et12 on July 07, 2024

    These were excellent. Easy to put together with a lovely flavour, not too sweet with crispy edges and chewy centres.

  • Lepa on February 04, 2024

    It is cold and rainy outside and my youngest wanted to make cookies. We settled on these because there is no waiting period. The are very good- but not my favorite chocolate chip cookie. That said, I rarely make them and love having a recipe for spontaneous occasions like today. I agree with the other reviewer who suggested adding a bit more chocolate.

  • thefritschkitchen on March 23, 2026

    Hazel made these all on her own! Really good, but she thinks there is not enough chocolate

  • averythingcooks on January 21, 2024

    You can taste the browned butter in these cookies (although mine did take longer to brown than suggested). I went with 30 g cookies & got 24. I never usually say this but but for me, these needed more chocolate (even with the extra chocolate chunks added to the tops before baking). We aren't much for the salt sprinkled on top but I did use a mix of salted & unsalted butter in the batter, and we like the results. Not the best I've made but still pretty good.

  • lindsey_5xsrit on May 06, 2026

    Dessert Person chocolate chip cookie is my absolute favorite, but this is the best chocolate chip cookie I’ve made with zero chill time.

  • Chelsea_c88 on April 24, 2026

    Very good particularly for a cookie that you can have on the table in a matter of an hour or so. Is it the best chocolate chip cookie I’ve made, no, but it is an excellent base recipe to have in your pocket for cookie semi-emergencies.

• Thin and crispy chocolate cacao nib cookies

  • stef on September 07, 2024

    This is a thin crisp cookie with a nice crunch from the nibs. They really spread. I will only bake 6 per sheet next time. Got 20 cookies and they baked in 12 minutes.

• Malted chocolate whole-grain cookies

  • hbakke on March 24, 2024

    I used light rye flour, but I don't think it was very detectable or different than using all AP flour. These were a nice change from the typical chocolate/chocolate chip cookie.

• Gluten-free chocolate chip cookies

  • Pandan on June 16, 2024

    Made these for a gluten free friend. I doubled the recipe and got 45 cookies with a medium oxo cookie scoop. I reduced the sugars to about two thirds. I put the dough in the fridge for about two hours. Really nice, maybe a bit more sandy due to the rice flour in the gluten free flour mix. I used a German gluten free flour blend (Rewe). Would definitely do again If I need a gluten free recipe.

  • et12 on November 11, 2025

    Not bad for a gluten free cookie. I used a store-bought gluten free flour mix instead of the mix recommended in the book. Good flavour and texture.

• Thin and crispy walnut cookies

  • averythingcooks on May 10, 2026

    This is the variation given for her cacao nib cookies. I replaced the nibs with Skorr bits & we loved the flavour combo of toffee, walnuts & chopped chocolate. 33 g gave me the expected 18 cookies but having set the timer for the minimum 16 minutes, I checked at 14 & immediately pulled the pan. The sweet spot (at least for us) was b/w 13 & 14 minutes. Also, warned by the comment on the main recipe re: spreading, I went with 5 cookies/pan which was a good idea. Thin, crispy & very good!

• Fudgy sesame oat cookies

  • et12 on February 24, 2026

    Very easy to throw together and super fudgy with nice depth of flavour from the tahini. I needed to add more oats to mine so they wouldn’t spread when scooped out. Made 29 cookies.

• Fudgy peanut butter oat cookies

  • mlonigan on May 31, 2025

    These are delicious cold from the fridge, but the texture gets too grainy once it warms to room temperature. I'll make again, and will experiment with different add-ins.

• Banana brownie cookies

  • thefritschkitchen on July 01, 2025

    I can't get over how much I adore these cookies. The banana flavor is there and the texture is soft and cakey (like the best pumpkin chocolate chip cookies). This was a sleeper hit for me - have been on repeat lately! Also, happy surprise, I doubled the recipe but forgot to double the flour (baking with toddlers...), and they ended up so thin and crispy and brownie crisp-y. I wouldn't always make them that way, but it was a happy mistake!

  • et12 on January 23, 2025

    A nice cookie with an excellent texture (crispy edges with chewy centre). Flavours are nice but I would have preferred a stronger banana taste.

  • Chelsea_c88 on April 24, 2026

    Really nice! Subtly banana-y, great use of one banana, chocolate forward and the crunch of the walnuts makes it feel special.

  • kshell on March 27, 2024

    Good use of a single overripe banana. I would not buy bananas just to make this, but I'm glad to have this option for the inevitable banana that gets left behind.

• Salt and pepper olive oil shortbread

  • et12 on September 30, 2025

    These tasted lovely and it was difficult to believe they are vegan based on taste alone. Mine did come out very crumbly. Was difficult to cut into neat squares as a result.

• Blueberry swirl blondies

  • jmohart on April 29, 2026

    Cooked down some fresh blueberries with a splash of juice to use for the jam. Everything else followed as written.Took out of the oven after 25 minutes. Texture is perfect!

  • kayla_7c8yc4 on April 05, 2026

    Not a big white chocolate fan, so swapped for real chocolate chips and strawberry jam to get a bit of a chocolate covered strawberry cookie combo, and my husband said it’s one of his favorite things I’ve baked.

• Strawberry chocolate almond butter bars

  • thefritschkitchen on February 23, 2026

    I enjoyed this so much more than I expected! But I think I just really like almond butter ?? The strawberries were unexpected, but worth it and the bit of flaky salt really puts it over the top. Absolutely recommend if you like almond! I bet the PB chocolate version is great too

• Brown butter chocolate chip cookie bark

  • Julie_Nutter on May 25, 2026

    This dough came together in the time it took to heat the oven. I was curious about the lack of egg, but the result give the bark a lovely sandy texture. You do want to bake the cookie to a dark golden brown. With the brown butter, it will be darker than a regular chocolate chip cookie, and you want to make sure that the middle pieces will be crunchy. I made it the first time with chocolate chips alone, but next time, I'll make with just toasted nuts to really bring out the yummy toffee aspect. They are quite sweet and rich, so I appreciate that the ample salt balances it out. Too easy for something so addictive!

  • et12 on February 05, 2024

    Was intrigued by the idea of a cookie bark and this dessert is quite aptly named. The result is a crispy cookie structure that tastes like toffee with a hint of cookie. This was very quick and easy to put together.

  • Rachel_ on February 03, 2026

    I think of this as the ‘I can’t be bothered’ cookie recipe. Fast and easy

  • lindsey_5xsrit on April 20, 2026

    Super tasty chocolate cookie - LOVE that you don’t need to form cookie

• Nutty crunchy chocolate chip cookie bark

  • averythingcooks on May 07, 2026

    We loved the espresso version of this cookie bark & not surprisingly, we also think this one is great. I used pecans, skipped the flaky salt & sprinkled with demerara sugar in place of turbinado. As always, it takes me longer than her suggested 3 minutes to get the melted butter to become "browned butter".

• Espresso chocolate chip cookie bark

  • averythingcooks on June 21, 2024

    This came together quickly & the espresso powder gives them a rich flavour profile. My browned butter took several more minutes to finish than the 3 minutes after the melt that she suggests...a little research revealed recipes that suggest 5 - 8 minutes which is far closer to what it takes me (7 minutes this time). The instruction to flatten the dough to a round "as thick as a chocolate chip" works really well as you can obviously feel them as you work. These cookie shards won't last long.

• Pink cookie bars

  • ChefKAW on April 25, 2025

    These were delicious and so different from other cookies I have made. They were great with hot tea! I had to grind my own cardamom from seeds because our bottle of ground spice was old. That may have provided an extra special flavor kick. They really do need to be chilled before eating so the shortbread-type cookie isn’t too greasy. The frosting is delicious and I almost wish I had a half recipe more to use on the bars. Will make again!

  • Jviney on February 16, 2024

    These were yummy. Super quick to put together, quite a thin bar. The almond extract is really nice in them and loved the cream cheese frosting.

• Super ginger oaties

  • LMKeckler on March 19, 2024

    These bars were delicious!! They reminded me of a hermit cookie, but are easier to make. I omitted the oats on top and instead sprinkled the bars with turbinado sugar before baking. One of the best cooks I know asked me for the recipe. I used the crystallized ginger bits from King Arthur Baking. I will definitely make these again.

• Loaded chocolate chip cookie bars

  • meginyeg on August 05, 2025

    This was great and easy to make. I used oil instead of vegan butter.

  • et12 on May 06, 2024

    This was excellent. Crispy on the edges with a nice chewiness in the centre. Like a chocolate chip cookie blondie .

  • Sedge25 on December 22, 2025

    Doubled the recipe and omitted walnuts/coconut. So good! A classic chewy choc chip bar.

  • AllisonML on May 07, 2026

    My 9 year old made these! He made them non vegan and omitted the coconut and pecans. These were SO good.

• Banana nut blondies

  • et12 on June 29, 2025

    These are very nice. Moist, good banana flavour with a warmth from the walnuts

  • gootenbeez on February 02, 2025

    Everyone in the house liked these. Easy to throw together and uses that one (or two) old banana sitting on the counter. Tastes similar to banana bread but with a twist. I used regular dairy butter. I think this could be delicious with a like zig zag of cream cheese frosting/icing to bring it over the top.

  • Pandan on May 04, 2026

    These were ok, but a bit dry and not really Blondie consistency.

  • Katastrofe on May 26, 2026

    This was easy and didn't require many ingredients. It went down well with everyone, but agree with Pandan that it has more cake than blondie consistency.

• Chocolate banana nut blondies

  • thefritschkitchen on May 23, 2026

    These are good - I don’t know if I would consider it a blondie, but it’s a yummy decadent banana bread!

• Coffee-glazed molasses bars

  • Lepa on December 06, 2023

    These are easy and SO delicious! They are a bit like spice cake or pfeffernusse (even if they don't contain pepper). The coffee icing provides a wonderful, slightly bitter contrast.

  • Jviney on January 30, 2026

    This was one of those recipes I made because I was tired of my usual flavors and trust the author to do most things well. They’re very good, warming and wintry. The coffee glaze does provide a lovely bitter note.

  • KCKB on October 27, 2024

    These are easy and tasty, very nice for autumn-through-winter baking. One note, though: they look deceptively like brownies! You may need to consciously adjust your expectations (and those of your guests) so that your brain isn’t expecting “chocolate” right when you take a bite and get “molasses, ginger, cinnamon, allspice”!

  • jhavens on April 25, 2026

    These were a hit at the party. I ran out of ginger so I substituted pumpkin spice.

• Ginger molasses white chocolate bars

  • thefritschkitchen on December 14, 2024

    I think I wanted this to be ginger cake - good flavor, but didn’t work as a bar for me

• Pumpkin chocolate chip bars

  • bwhip on December 23, 2023

    These were very easy to make, and the results were delicious. I backed off the spice quantities by about 25% (as quantity seemed like a lot in proportion to the volume of ingredients, and I don't like to be overwhelmed by the spices), and to my taste it was just right. Nicely chocolatey too!

• Chocolate cherry pistachio bars

  • thefritschkitchen on May 27, 2024

    One of my favorite recipes in this book! I think it's a bit more of an adult dessert, my kids would rather just have a brownie :) but I love it as written.

  • Pandan on October 11, 2024

    So good, love this combination! I just halfed both of the sugars to 50 g. For me it was perfectly sweetened that way.

• Chocolate peanut butter blondies

  • anya_sf on April 04, 2025

    This recipe only differs from base recipe (where everyone else added their reviews) in that half the pb chips are swapped out for chocolate. The overall flavor was still super peanutty; we barely noticed the (milk) chocolate chips. My oven is running cool and the blondies took closer to 40 min to bake, although in hindsight I should have taken them out a few minutes sooner as the edges were slightly dry (my fault).

  • jhavens on April 12, 2026

    I switched out the nuts for m&ms because I had some in the cupboard to use. These were easy and delicious.

• Coconut cookie bark

  • Jviney on January 21, 2025

    This has a lovely coconut flavor, the extract is not overpowering but just right. This was quick and easy to zip up. The brittle is aptly named, it’s a crunchy biscuit in the end, and I really enjoyed it.

• Triple-chocolate olive oil brownies

  • alysekstokes on January 25, 2026

    Simple to make, divine to eat.

  • kayla_7c8yc4 on April 05, 2026

    These are fantastic. Made them for a Hanukkah party as a nod to oil!

• Malted olive oil brownies

  • thefritschkitchen on October 14, 2024

    This was a great brownie - I loved the subtle malt notes. By the time my middle was set, my edges were a little dry (36 minutes). Quick as a boxed mix and delicious.

• Make it a brookie!

  • thefritschkitchen on December 21, 2024

    Fantastic. Used chewy cocoa brownies and the PB blondies. Does take 40 mins to bake

  • kayla_7c8yc4 on April 05, 2026

    These were a little more time intensive than expected, and had to cook longer than the recipe suggested, but were a huge hit!

• Zucchini cornmeal cake

  • thefritschkitchen on July 29, 2024

    Very good! Not overly sweet - would make a great breakfast muffin. Also added in toasted pecans.

• Pumpkin streusel coffee cake

  • thefritschkitchen on October 20, 2025

    I am a big fan of this recipe variation. I did not find it dry, but I did not double the batch. I used homemade pumpkin puree and subbed in 1 Tbsp of Burlap and Barrel's pumpkin pie spice instead of the individual spices. Also omitted the orange zest - it was fantastic. Spicy, not too sweet, and the crumb adds good texture to the soft crumb of the cake. Would definitely make again

  • Melissa_427 on November 08, 2024

    This cake was really dry. I've reread the recipe multiple times trying to figure out if I missed something but I think I did it all. It maybe the combo of doubling the batch AND swapping pumpkin, not sure. I was putting this together on election night in the US so there's a good chance I didn't actually double the ingredients that bring moisture, so who knows. I'll definitely give it a go again, probably the applesauce version and not doubled, just to get a feel for where I may have gone wrong or if it's just the recipe. Also, I am so hit or miss with getting a struesel topping to work out the way I want it to, and this one didn't do it for me this go too dry.

• Walnut cream cheese coffee cake

  • Lepa on November 15, 2023

    This cake is so tasty! The flavors and textures are extraordinary. I especially love the favor of the walnuts, cinnamon and cream cheese filling. Highly recommend this recipe!

• Mocha banana cake

  • ana_b3gye8 on January 30, 2026

    The cake was fine. The flavor reminded me of açaí—kind of earthy. The icing didn’t really have much coffee taste. Honestly, I wouldn’t bake it again, even though my coworkers loved it.

  • natastrophik on June 14, 2025

    Really nice texture for a vegan cake, bakes up nicely as cupcakes. Definitely use the icing!

  • et12 on February 11, 2024

    This is the chocolate banana cake with an espresso and chocolate flavoured icing. The espresso felt a bit strong in the icing but when paired with the cake, it was excellent.

• Chocolate banana cake

  • et12 on February 11, 2024

    We really like this cake. The balance of chocolate and banana is perfect and I couldn’t believe the cake was vegan and still had an excellent sponge.

• Apricot coconut cake

  • Melissa_427 on November 04, 2024

    I subbed in frozen peaches for the apricots which may have made things a little more wet than intended...and I may have had to cook it longer for the same reason. HOWEVER, this cake is delicious! I even over baked parts, but those were some of our favorite bites. Seriously, can't imagine how delicious this would be if everything would have been prefect considering it was delicious with a few mistakes!

• Not quite Texas sheet cake

  • mimisingh on December 07, 2025

    Nice reliable sheet cake recipe. Definitely needs the icing since it is a pretty mild cake as this type of cake generally is. I baked at 325F and when I checked at 28 minutes it was still not done, but when I pulled at 33 minutes it was slightly dry at the edges so I think I could've pulled it a bit earlier. I also missed the instruction on pulling the cake from the pan after 15 minutes so that didn't help. I would definitely make this again when I have buttermilk in the house. I like that these books have easy reliable recipes for classic basic cakes

  • nomeshk on February 01, 2026

    So simple and quick to make. I added an extra tablespoon of milk to the topping to make it more pourable.

• Nutty parsnip cake

  • cchapman on March 28, 2026

    Lovely light cake. Would absolutely make again.

• Chocolate prune cake

  • anya_sf on February 03, 2025

    The cake rose very high and took 50 minutes to bake through in the center, which may be why the edge pieces were a little dry initially; the cake was more moist the day after baking. I expected the prunes to be incorporated more into the batter, but they were just a mix-in (but still probably added moisture), which my husband thought was kind of strange. Still, this was a good, very chocolatey cake - no adornment needed (other than for looks).

  • Pandan on November 23, 2024

    I love prunes and chocolate, so had to try this. Turned out great even though I made e few healthier adjustments. Used white wholegrain flour, alba oil, skyr instead of Greek yogurt and allulose baking blend instead of the sugar. Surprisingly the cake still turned out moist and didn’t taste like a „healthy“ cake at all.

• Brown sugar peach and thyme cake

  • Anea25 on August 11, 2024

    a very nice cake, very easy to make. the hint of thyme is subtle but gives a lovely flavour

• Hummingbird cake with cream cheese frosting

  • anya_sf on June 29, 2024

    Easy to make and very good. Checked after 35 min, the cake was already done, so next time I'll check early. Topped with a double batch of frosting for a generous layer with enough to coat the sides. Initially I didn't add all the sugar to the frosting, thinking it might be too sweet, but ended up adding the rest to balance the lemon juice.

• Cheesy jalapeño corn bread

  • averythingcooks on June 02, 2026

    Even my "I'm not really a cornbread fan" husband thought that this version was really good :)

  • luke_i8msqc on May 16, 2026

    Very simple and delicious

• Everything bagel bread with scallions

  • averythingcooks on March 05, 2024

    Oh yes....this is good. It tested done at 45 minutes and then (as instructed) I left it in for a few more minutes to ensure the top was browned. My everything bagel seasoning is perhaps saltier than she intended as she suggests adding a just pinch of salt if your seasoning has none but that salty vibe certainly works here.

  • pattyatbryce on July 11, 2024

    Good and very easy. It's a very crumbly bread, so hard to eat with smoked salmon and cream cheese. My blend definitely needed salt, so I was happy for the suggestion. Overall good, but probably wouldn't make again.

• Sun-dried tomato, feta, and olive bread

  • et12 on January 17, 2026

    This was really nice. Quick to put together and difficult to resist, especially when soon out of the oven. I felt it was borderline too sweet. I would halve the sugar next time.