Notes about Recipes in this book

• Jalapeño corn muffins

  • shylastrath on January 10, 2025

    Made into cornbread. Baked at 375 convection for 40 minutes.

• Cheesy butter-swim Old Bay biscuits

  • pattyatbryce on September 26, 2024

    Yeah... If you hate fat, don't make this. If you do and love a famous restaurant that is named (add your color here) Lobster that has just come out of bankruptcy, you will love these. AWESOME!!

• Sage butter scones

  • MollyPellecchia on October 25, 2024

    First recipe from this book. Very easy to follow. Scones baked in 17 min & were lovely. Sage addition was especially delicious. I was a bit worried about the tablespoon of baking powder & adjusted downwards to 3 teaspoons.

• Pull-apart pimiento cheese scones

  • pattyatbryce on October 31, 2024

    Enjoyable and nice choice for breakfast social. Just make smaller.

• "BLT" scones with bacon, lemon, and sun-dried tomatoes

  • lean1 on November 24, 2024

    without the bacon

• Mini Irish soda bread scones with cheddar and thyme

  • Pandan on November 05, 2024

    These are super easy and fast to prepare. I needed to bring a savoury snack to my son‘s kindergarten. Inward able to mix every ingredient beside the buttermilk and store it unbothered fridge for two days. Then added the buttermilk super tired Sunday evening and baked the scones. They were all eaten up by the kids and were a nice bit too heavy snack. I substituted dried parsley and dried Italian herbs.

• Why, bonjour! A loaf

  • JulieCruz on November 17, 2024

    Excellent flavor, made as written. Very delicate crumb, not dense. The parm crust was wonderful!

• Savory pumpkin loaf with salty pepitas

  • locopomtini on October 01, 2024

    Make sure you use shelled pumpkin seeds that are green and not unshelled that are white . The recipe calls out roasted and salted pumpkin seeds. The loaf has a great texture and a wonderful flavor. I keep expecting it to be sweet, but it is very savory. Would be great on an appetizer board.

• Cocktail hour loaf

  • Devons on November 03, 2024

    A winner, and nice companion to a martini :-) It was a little too much olive for my husband but fine for me. I switched out the cheese and baking pan based on what I had on hand and it was still delicious. I made it in a tea loaf pan. Next time I would make it in the recommended pan. I used Cheddar not Swiss. Cheddar has a higher fat content by a percent or so, and I thought it made the loaf a little buttery or oily. So def recommend the Swiss. While I appreciate the author's one-bowl easy mixing method, next time I would whisk the dry ingredients separately. It was challenging to get the baking powder dissolved and evenly distributed into the liquid, and I wonder if I didn't do it thoroughly and the loaf didn't rise as much as book photo indicates.

• "Pesto" snacking "bread" with mozzarella

  • lean1 on November 24, 2024

    I used jarred pesto, because I didn't have basil but added pine nuts and 1/4 Parm.

• Ballymaloe rosemary onion "focaccia"

  • averythingcooks on October 06, 2024

    As she explains, this "focaccia" is made with an Irish soda bread batter and it came together very quickly as a tasty last minute side for our dinner soup. It was easy to scale to 1/2 and with lots of olive oil + the red onion, rosemary & flaky salt topping (and a little grated parmesan as suggested in the variation) I would make this again. No, it will not replace my gold standard yeasted focaccia but that is not really the point here :)

• Jenny's egg puffs with prosciutto bottoms

  • Pandan on November 16, 2024

    Made these to use up some cottage cheese. Used a bit more than stated in the recipe and made 4 of these with beef ham (German Rinderschinken), the others with prosciutto. My husband liked them but for me these were too greasy. I prefer a bit more healthy egg bites with some vegetables mixed in. So far I have tried several recipes in this book and have the feeling that mine and the author’s taste is a bit different when it comes to savoury baked goods.

• Sour cherry goat cheese and rosemary Danish

  • NicoleBrown on November 17, 2024

    So easy and delicious! I substituted Orange & fig spread I found at Aldi in place of sour Cherry. Even though my puff pastry was less grams than in the recipe it seems my sheets were longer. If I make again I will try a bit harder to spread out the…spread more. Big hit with the household!

• Ricotta and onion "puff" tarts

  • Pandan on October 19, 2024

    These were quite nice but wouldn’t necessarily make again exactly with this filling. The caramelised onions are good but I would have preferred something else instead of the ricotta. In general the recipes in this book are a bit to cream and cheese heavy to me. Would have preferred another filling, maybe with grilled peppers or spicy potatoes.my husband in the other hand found it too onion heavy (your breath really smells linke onions after these!). I made 6 rectangular pies because the puff pastry came in 6 pre-cut pieces.

• Baby ham and cheese "croissants"

  • pattyatbryce on November 01, 2024

    Fun little bites. They don't reheat well, so maybe bake a few as you will use for only a couple of people. Or just enjoy the buttery soft dough...

• Mushroom cap pasties

  • Pandan on October 14, 2024

    I really like the dough. Second time I made it and i preferred it compared to the egg tarts. The filling was quite nice, had these with a leek and spinach soup for a vegetarian autumn dinner. I am not a big fan of savoury cream cheese fillings. I would also try these pasties with different fillings like Malaysian curry puff or Indian samosa filling! I had some filling left because I used slightly more mushrooms. Mixed it with some more eggs and made an omelette out of it.

• Salami, Brie, and figgy mini pies

  • Pandan on November 05, 2024

    These were quite easy to prepare. The third time I made the melted butter dough. I didn’t roll it with a rolling pin and just flattened the balls with my hands and pressed into the muffin pan. They did look really nice. Tastewise they were too sweet for me but maybe I am just not that into savoury food with figs. My husband ate four of them at once. I would try these mini pies with the same dough with a different filling. Maybe just salami, dried tomatoes and cheese.

• Eggy cheesy open-face tarts

  • Pandan on October 03, 2024

    This was the first recipe I tried from this book, because I had all the ingredients on hand. The dough really is easy to work with. I used parchment paper for rolling. I used slices of cheddar, Appenzeller and Gouda. One egg escaped, but it wasn’t too messy. They did taste better fresh from the oven but also were edible warmed up with some soup for dinner, the surface of the eggs just got a bit tough.

• Tomato and za'atar galette with onion and cheese

  • averythingcooks on October 08, 2024

    This is a great (ie one of the best of this season) galette/tart. I used premios, I always like thinly sliced onions on this kind of tart & the za'atar sets it apart from the others I've made. The "magic melted butter" pie dough is very good here as promised and this is definitely worth repeating.

• Spinach artichoke "dip" strata

  • Pandan on October 09, 2024

    This was ok, but I wasn’t too excited about eating it. It makes alot and is quite filling. In a household of two we had this for 3 days. I had to add salt after baking. Maybe the egg mixture should have added salt. What I liked about this recipe was the addition of the internal temperature. I had to bake mine a lot longer.

• Cheesy, peppery zuke quiche with a saltine crust

  • JulieCruz on November 07, 2024

    Excellent, the saltine crust takes it up a notch from a regular quiche. I made the broccoli version and it was delicious.

• Zucchini Parm scarpaccia

  • hbakke on October 09, 2024

    Very good. This was like a bready frittata, if that makes any sense. I served it alongside a simply dressed arugula salad for an easy lunch. I'm always on the hunt for new ways to use up zucchini and this was an excellent option.

• Seeded olive oil whole wheat boule

  • Pandan on November 05, 2024

    This was quite easy to prepare. I mixed the dough together with my two year old son and let it sit in the fridge overnight. The dough was quite wet but I managed to get it into my Dutch oven. Baked it in my ooutdoor Ninja pizza oven. The bread was best still warm but was still edible after two days.

• Cheesiest pepper twirl bread

  • Pandan on October 24, 2024

    Made the dough together with my two year old, easy enough. It was super wet though. After two hours I folded in quite some more flour (the dough was still really sticky). Finishing it was quite easy, although I didn’t form a nice twirl and cut it in slices afterwards. I only used 200 g of grated mozzarella cheese because I didn’t want to open a new package. Would have been better with the full amount though.

• Gorgonzola fig jam drops

  • Jviney on December 12, 2024

    I liked these but I think people were scared away by the blue cheese. They were easy to make and truly savory. I’d make them again for more adventurous eaters.

  • JulieCruz on November 07, 2024

    Very good, used peach jam and cherry jam instead.

• Cheeziest biscotti

  • NicoleBrown on November 12, 2024

    Pretty tasty. For me I wish they had a bit more flavor, but my family enjoys them. Followed the recipe. Stuck the logs into the freezer as recommended to speed up cooldown time for second bake. Dough is pretty moldable. I did have to kind of squish it together to avoid cracking. All in all a pretty fun and enjoyable bake!

• Fire crackers

  • averythingcooks on November 28, 2024

    I scaled this to 1/4 & we enjoyed these with our dinner soup. I have buttermilk powder but seldom keep individual dried herbs on hand. Instead I have some favourite blends so I used a mix of 2 that covered the herbs listed + lots more. The crackers marinated for around 2.5 hours & we were diligent re the 15 minute bag flipping. I also took them out of the oven at 9 minutes. This is a fun & easy dress up for saltines and I will play with the combination of seasonings until I get it spot on.

• Dad's pigs in a blanket

  • Pandan on October 09, 2024

    These were tasty, I also liked eating them cold on the next day. I used beef hot dogs and didn’t bother freezing before baking. I just put them in the fridge for a couple of hours because I don’t have that much freezer space. My dough was quite sticky and I didn’t make mine look super neat.

• Ultimate egg wash

  • averythingcooks on October 08, 2024

    Based on the process of denaturation, I trusted in the addition of salt to the egg but am pretty sure I didn't notice any difference from just using a plain beaten egg and so I do question the tag "ultimate". She does say it will last in the fridge (well sealed) for 3 to 5 days, but again....I rarely need egg wash on hand for that short time period.

• Magic melted butter pie dough

  • Pandan on October 17, 2024

    Made this twice already. Really easy with microwaved butter and milk. The dough is not sticky, no flour needed. I used two small pieces of parchment paper for rolling. To keep the dough warm, I sat the dough covered with a dish towel in a metal bowl on my stove while the oven was preheating.

• Magic melted butter Parmesan pie dough

  • averythingcooks on October 08, 2024

    This was great with her tomato za'atar galette. It is buttery/crispy as promised, comes together quickly & is ready to use immediately. There are several versions ( x1, x1.5, single crust, with basil & this one with parmesan) and it is used throughout the book. It won't replace the more traditional cold butter and/or shortening doughs I make, but it is a great little trick to have on hand.

• Quickest (yet tastiest) caramelized onions

  • Pandan on October 17, 2024

    I made these even easier by using cut and frozen onions. Unfortunately mine were cut in pieces but rings. But this recipe still worked. Made it in advance for the ricotta puff pastry tarts. The frozen onions cooked down quite a lot. I bet they taste better with fresh onions, but I was lazy.