Notes about Recipes in this book

• Whole wheat and muesli soda bread

  • EatinSnax on March 26, 2025

    This is a nice soda bread. Very hearty and comforting. Loved the texture and flavor of the muesli.

• Neapolitan salami-provolone buns

  • chawkins on October 14, 2025

    These were a cinch to make even though the dough was yeasted. The look and texture of the baked bun was more like a biscuit and tasted fine.

• Brazilian cheese puffs (Pão de queijo)

  • hibeez on January 06, 2026

    These were very tough - unlike gougers I've made, and were a bit doughy even with baking more time. When hot, the doughy insides felt more like melted cheese (in a good way). I will not be making these again.

• Herbed Irish ale bread with caraway

  • Lepa on December 12, 2024

    Unfortunately I wasn't a huge fan of this bread. Even though I LOVE caraway it dominated the flavors too much. If I made this again I might reduce the caraway or even leave it out. The texture was good so the base recipe is solid.

• Rice flour drop biscuits

  • hibeez on January 18, 2025

    These were pretty good out of the oven but a little tough the next day. My dough was quite thick; had I thinned it a bit, they might not have been leaden. Or I overmixed it. Will try again, but it will be hard to beat the Chris Kimball biscuit recipe that is in the Jasper White 50 Chowders cookbook.

  • EatinSnax on March 26, 2025

    My favorite drop biscuit recipe! Fluffy and tender inside with a crispity exterior, and ideal savory biscuit flavor. I’ve made this recipe several times already. It’s a new go-to when I need to whip up something quick to go with a meal. Definitely best enjoyed fresh.

  • lindygrey on May 05, 2026

    These were ok but not outstanding. The won’t replace my current long time favorite. I didn’t find the flavor to be all that amazing eaten plain but gussied up with butter and jam they were fine. I didn’t feel like the brown rice flour added enough extra flavor to justify buying and storing another extra ingredient in the pantry.

• Toasted oat and maple scones

  • EatinSnax on March 26, 2025

    As written, these were WAY too sweet for us. When I made them a second time, I cut the white sugar out of the dough completely, leaving in the full amount of maple syrup, and thought they were much better in both flavor and texture. There were still plenty sweet.

• Zucchini bread with orange zest and chocolate chunks

  • EatinSnax on July 29, 2025

    This is a great zucchini bread! Dark chocolate and orange zest are a welcome addition. It was very moist, not too sweet, and much less boring than other zucchini breads I’ve tried. Overall a balanced recipe.

• Browned butter-cardamom banana bread

  • Lepa on December 09, 2024

    This is good banana bread (we love cardamom!) but won't replace our family favorite from Midwest Made.

  • lindygrey on April 18, 2026

    Neither the browned butter nor the cardamom really came through in the final bread. It wasn’t even really very banana-ish. Definitely won’t replace any of my top banana bread recipes, I probably won’t make this one again. I took it to a pot-luck event and someone asked if it was zucchini bread so . . .

  • Mliston on May 03, 2026

    Decent banana bread but not a ton of flavor. Definitely not a sweet bread at all. As the other commenters said this one won’t replace my other banana bread recipe.

  • Bethisnotachef on May 25, 2026

    This was a great banana bread. I added a cup of chopped pecans. The brown butter and cardamom give it a little more depth of flavor. Others are correct that it is less sweet than cake but the sugar topping gives it a sweet note while still making it a nice companion to your morning coffee or a cup of tea.

• Cardamom-spiced pistachio and apricot muffins

  • lean1 on May 02, 2025

    Excellent recipe. Made almost entirely in the food Processor. Omitted the orange juice and zest for health reasons and used non fat Greek yogurt instead of sour cream. Light flavorful and my family loved the cardamom flavors. Will try to make often.

• Banana-hazelnut bread

  • stef on November 02, 2024

    Half of this recipe is made in the food processor. Didn't have hazelnuts so used walnuts. This is a very smooth bread with a sprinkle of walnuts on top. It has a taste of honey to it. I reduced the sugars a bit and it was still sweet. We liked it.

  • EatinSnax on July 29, 2025

    I’ve made this a few times exactly as written, and it comes out lovely. It uses cake flour, and the texture is a little lighter than standard banana bread. The hazelnut/turbinado topping makes it beautiful as well, so I like to make this when I think I’ll have guests. Especially for anyone avoiding dairy/eggs, this is a treat.

• German-style winter squash bread

  • EatinSnax on March 26, 2025

    Really nice loaf. Mine came out fluffy and moist, and everyone enjoyed the flavors. Would make it again without changing a thing.

• German-style seeded rye bread

  • EatinSnax on January 28, 2026

    This is my first time making this style of bread, and I’m really delighted with how it turned out! It was a multi-day project, and so different than other breads I’ve made, but it was a fun bake for being snowed in. The instructions were clear and easy to follow. The outcome was a heavy loaf chock full of seeds and grains that can be sliced super thin. Full of flavor, and really satisfying with a thick smear of good butter.

• Swedish cardamom buns (Kardemummabullar)

  • bwhip on December 25, 2024

    Heavenly! I made this for Christmas morning breakfast, and they were exceptional. Much less difficult and fiddly than I feared, and the dough was a dream to work with. I thought that the spice might be overpowering, but it was warm and lovely. This might become a holiday tradition!

  • hibeez on February 19, 2025

    These were delicious! Eaten warm, they were fantastic. I made the dough the night before and kept it overnight in the fridge. The dough rolled quite easily; cutting it cleanly was challenging as I had rolled it on the silicon rolling mat to see the measurements. I cut the dough in half, and then half (and half) again to get 16 even strips. Next time, I would chill half the dough while I cut and wound the first 8 slices. I found the dough getting softer and more difficult to roll toward the end. Not sure they doubled in size but they were puffy. Baked the full 18 minutes. The filling that oozed out solidified into little crispy bits after about 10 minutes on the rack. A bit of work that requires planning but deliciously worth it!

• Pour-in-the-pan pizza with tomatoes and mozzarella

  • et12 on February 22, 2026

    This was good but I thought much too time consuming for what it’s worth. The dough is incredibly sticky and difficult to manage. For the amount of time it takes to rise and then do the dishes afterwards - I’d much rather work with a standard pizza dough.

• Upside-down tomato tart with Parmesan pastry

  • cookingbychapter on October 31, 2024

    This was good! I actually found it tasted better after a couple small modifications. After baking and cooling, it tasted just ok. So, I sprinkled some Italian seasoning & garlic & herb seasoning over the tomatoes and then shredded more parm on top. I threw it back in the oven to warm it up and it tasted so much better. Totally addictive and the crust was extra flaky and delicious. Will definitely make again this way.

• Spinach and cheese börek

  • lindygrey on April 17, 2026

    Also: Whole milk and EVOO

• Baked Colombian-style empanadas

  • EatinSnax on April 12, 2025

    These were good, but not good enough to warrant how much time they take to make.

• Salted peanut and caramel tart

  • EatinSnax on August 02, 2025

    I had a lot of fun making this and I absolutely love the idea of it, but it’s too sweet for me as written. The "marshmallow fluff" here is basically and Italian meringue with corn syrup. I think Italian meringue should be pretty stable with an egg white to sugar ratio of 1:2, so I might try this again with the sugar/corn syrup scaled back to that ratio (it's closer to 1:4 as written). One other note: it’s MUCH easier to get a clean slice after chilling in the fridge for an hour. At room temp the caramel is prone to sticking to the knife and getting pulled off the slices.

• Banana custard pie with caramelized sugar

  • EatinSnax on March 26, 2025

    I absolutely loved this pie! It was so fun to make, and totally delicious. A very unique take on banana pie.

• Fresh peach and raspberry crostata

  • cynthia_lx08f9 on February 07, 2026

    Amazing. Next time I might just use all peaches. But it’s a keeper for sure.

• Lemon-orange tart

  • hibeez on January 26, 2025

    This was easy to put together, and tasted pretty good although I think I prefer a lemon-only tart. None of that metallic taste. I had a hard time with the almond crust - I didn't grease the sides of the pan and it was very difficult to get out. The crust was hard, until it was soggy. Not sure I'd make that crust again.

• Browned butter and coconut loaf cake

  • cynthia_lx08f9 on February 07, 2026

    Cake has amazing flavor but for me it was a bit dry. I do live at high altitude though so I probably need to make some adjustments next time.

• Double chocolate loaf cake

  • gboden on January 22, 2026

    Added 1 tbsp instant espresso. Changed salt to +3/4 tsp kosher salt. Used unsalted butter.

  • cynthia_lx08f9 on February 07, 2026

    This will now be my go to chocolate loaf cake. Awesome crumb and super chocolatey

• Marbled chocolate-tahini cake

  • cynthia_lx08f9 on February 07, 2026

    I’ve made this 3x now. So amazing.

• Mini almond cakes with spiced chocolate

  • hibeez on January 18, 2025

    These were very good - I might have overbaked by a minute or two. I used GF flour; don't know if that affected the overbaking. Used a cookie scoop to get into the pan and it was very fussy - need a better way to get into the pan. However - they were very good 3 days later dusted with confectioner's sugar. The spice flavors really stood out.Will definitely be making these again.

• Peanut butter-miso cookies

  • stef on November 03, 2024

    A more complex cookie than the usual peanut butter. Sweet with the salty taste kicking in. Turbinado sugar adds a carmalized taste. Crisp on the edges but chewy center.

• Chocolate olive oil cake

  • stef on November 17, 2024

    A nice moist cake. Using light olive oil didn't leave a strong oil taste. Baked in 40 minutes. It was enjoyed with vanilla ice cream.

• Invisible apple cake (Gâteau invisible)

  • EmilyR on November 20, 2024

    You know when something is going to hell, but you are committed and just want to see it through? That was this cake for me. I started by testing out new kitchen aid peelers and spiralizers before realizing that would give 1/8 and not 1/16 thick slices, so in it went to the food processor leaving me with this apple shrapnel. Way more work than necessary, but thin enough to meld in. I also didn’t have whole milk, so I improvised with heavy cream (3/4 c) and buttermilk (1/4). I know this sounds like an AllRecipes review where the person amends everything and then wonders why they didn’t enjoy it or it didn’t work. The slice photo in the book almost looks chilled, but it also had broader apple slices. The taste is surprisingly light and mine was not dense, but perhaps I will try this again following the accurate way with better results. I tried with my limited resources of the day. Do this with time and patience.

  • heidi_ijgwa2 on November 12, 2025

    Definitely a project bake, but delicious day of and for a few days after. Used mandoline for the slices, which worked perfectly. Took a looooong time to layer the slices into the tin and hands were messy, so plan accordingly if you try it. The allspice caramel is SO good, as is the creamy whipped cream.

• Chocolate-almond spice cookies

  • hanachocho on March 12, 2025

    These taste like chewy brownies with a touch of spice. Used 70% chocolate and the cookies were still sweeter than I prefer. They taste best the second day.

• 1-2-3-4 yogurt cake

  • cellenly on April 04, 2025

    Nice and easy pound cake type cake. I added almond extract. Not too sweet and initially not that impressive. Yet we kept eating it. Super easy and very few dishes. I had the batter in 10 minutes where most of the time was getting items and putting them back.

  • Savannah333 on May 12, 2026

    Came out very dry, I prefer a recipe to have grams for accuracy, using a yogurt container didn’t work for me.

• Brown sugar butter mochi

  • Lsblackburn1 on May 05, 2025

    So easy to make and very delicious!

• Chocolate meringue cookies

  • Lsblackburn1 on May 05, 2025

    I wasn’t sure if I’d beat the eggs stiff enough, but the cookies came out great so I guess so! Very chocolatey and delicious!

• Basque-style cheesecake

  • hibeez on June 09, 2025

    Oh my, this was delicious! It definitely requires planning, especially if you are going to make your own creme fraiche, but it's mostly waiting time. With the ingredients are room temperature, it came together quickly. My only issue upon baking was finding a consistent temperature to ensure it was done. The temps were ranging wildly depending upon where it was (center top, center middle, on its way in to the middle) and I think I overbaked it by about 3-5 minutes. Was still delicious and creamy. Love that there was no crust. I also found my standard roll of parchment paper did not come above the top of the pan and I had to rig another piece in there. Also, scrunching the paper before putting in the pan makes it easier to manipulate to the round shape. All in all, a very worthwhile outcome!

• Mexican sweet corn cake

  • eclairea on September 07, 2025

    Enjoyed it! But there are other corn cakes I preferred making. Glad we tried this one, though!

• Tahini swirl brownies

  • EatinSnax on September 27, 2025

    This is a fun twist on brownies. They received mixed reviews in my house though. So while some loved them, they’re not for everyone. I personally enjoyed the flavor a lot, but the texture was kind of gluey.

• Rye chocolate chip cookies

  • EatinSnax on January 07, 2026

    This recipe is a keeper. Normally I have pretty good self control around cookies, but the toastiness from the rye in these calls to me and I can’t resist. I thought these would be a bigger hit with grown ups than kids, but my kids devoured them just as readily.

  • LindaMM1 on March 16, 2026

    Excellent cookies. Will make again and use for hostess gifts also! Big hit .

• Almond-coconut cake with cherries and pistachios

  • EatinSnax on January 12, 2026

    This was a lovely little cake. It wasn’t overindulgent, just sweet enough to have in the afternoon with coffee. I enjoyed the contrasting textures of the juicy cherries and crunchy nuts on top. And who doesn’t love almond and cherry together? Just really nice, and simple to put together. I would make it again.

  • blairla on January 17, 2026

    Wonderful cake based on a Honey & Co. recipe. If you have mahleb, add some in place of the almond extract. It’s very good without, but I do like the version from Honey & Co. with mahleb more.

• Spanish almond cake

  • blairla on January 17, 2026

    Fantastically simple cake. One of my go-tos when I really want cake and/or need a simple dessert because it’s easy to make and the payoff is very high.

  • eclairea on April 03, 2026

    Nice, easy, simple snacking cake! Loved how fast it came together and that I didn’t even need to bust out the stand mixer.

• Tangerine-almond cake with bay-citrus syrup

  • eclairea on March 23, 2026

    Oh, this is delightful. Tangerine is present but not overwhelmingly so, the crumb is tender and flavourful from the almond flour. Nice way to incorporate an herbal element with the fresh bay leaf. Perfect for serving with a pot of tea.