Notes about Recipes in this book

• Classic cinnamon rolls

  • MollyB on January 30, 2023

    These were delicious! We assembled the night before and baked them in the morning, and that worked well. I liked the fact that they weren't too sweet. The only thing I wasn't a fan of was the cream cheese icing - I wasn't sure I liked the slight tanginess, and would have preferred a simpler flavor. I'd probably use an alternate icing in the future.

• Morning buns

  • jay.moe on December 04, 2022

    I had half a batch of croissant dough left over from another bake which was enough to make half a batch of Morning Buns. The flavor was nice with the addition of orange zest. The buns began to darken with 10 minutes left to bake, so I covered them with foil to finish cooking. Don't skip the step of putting a parchment covered baking sheet on the rack below because butter will drip from the cupcake pan.

  • bwhip on December 19, 2022

    These were so good! I wasn’t sure what to expect from the “cheater” croissant dough recipe from this book, but the results turned out great. I rested them overnight in the refrigerator, so we had lovely, flaky, flavorful morning buns by mid-morning. The cinnamon sugar with orange zest made for an excellent flavor combination.

  • hirsheys on December 30, 2022

    Like jay.moe, I made a half batch with dough left over from danishes, but mine didn't come out as pretty because I forgot the first squash as they were placed in the oven. Very tasty, though Lizzy and Mom thought the dough shined more with danishes. ETA: though the recipe says these are best on the day they are made, my sis and I preferred them the next day. Flavors had melded and the textures were still excellent. (Danish, not so much.)

  • anya_sf on January 30, 2023

    Super delicious, nearly identical to Tartine's. Despite issues with the dough, the buns turned out great. I made 1/2 recipe in a 12-cup muffin pan and it was impossible to avoid getting sugar in the empty cups, so definitely heed the instruction to unmold onto a lined pan to avoid making a mess all over the counter. Baked the full 30 minutes, the centers were still slightly doughy, so next time I'll err on the side of overbaking slightly.

  • dbuhler on March 29, 2025

    Absolutely delicious! This is the same recipe that can be found in her 100 Morning Treats book. I made this with a half batch of dough I defrosted from the freezer overnight in the fridge. I let my dough rest a while on the counter but the better never got soft enough and I had broken butter pieces in my dough. The buns were still delicious even though there was a bit of butter leakage. I would definitely make these again!

• Cranberries and cream Danish

  • jay.moe on November 27, 2022

    The danish has a nice flavor of butter with a slightly sweet crunch. The dough was easy to make, but it didn't seem to save much time over a traditional croissant dough. The cranberry jam was delicious, not too sweet or tart and it paired nicely with the cream cheese filling. I maybe cooked the jam a little too long as it was too thick to spread nicely on the danish while it was baking. Since I only baked one pan at a time, they were done after only 16 minutes. So good still warm from the oven.

  • hirsheys on December 30, 2022

    We all were wowed with the texture of the croissant dough and felt that the jam and cheese didn't overpower the tasty dough. Could even use a touch more of the fillings. I found that the danishes that I shaped more loosely worked the best and were the best texture, but they all are delicious and very impressive. (I proofed the base dough overnight in the fridge.)

  • anya_sf on January 17, 2023

    Absolutely delicious, not too sweet, crisp pastry. Lingonberry jam was a good substitute for cranberry. I used all the cream cheese mixture, closer to 2 tsp per Danish. Despite issues with the dough in my cold kitchen (apparently I did not need the freezing/chilling steps), these baked up perfectly. Refrigerated overnight, let sit for 2.5 hrs at (cool) room temp, baked 23 min.

• Coffee-cardamom monkey bread

  • Shewi128 on May 01, 2024

    I was doubting this recipe because the combo of coffee and cardamom didn't sound good. However, the coffee made the caramel very deep and delicious, and you couldn't really tell there was coffee in it. Note: you'll want to make sure the caramel has thickened a little prior to pouring over the dough. Also, the caramel never set on the bottom, making the dough really soft and squishy at the bottom. You may need to cook it for longer with foil over the top. I will definitely make this again although forming the balls of dough and coating them in butter and sugar was very tedious.

• Powdered sugar doughnuts

  • dbuhler on June 03, 2024

    This review is only for the doughnut dough (which is the same as her recipe in 100 Morning Treats)...these tasted delicious!! The only thing I changed was that I subbed the regular instant yeast for an osmotolerant yeast (SAF Gold). Unfortunately, I over-proofed mine so they ended up being super greasy. To make the small size I used a 2" cutter for the donut and a 3/4" cutter for the hole. I will definitely try these again and stick closer to the recommended times.

• Panettone scones

  • dbuhler on February 23, 2025

    Outstanding! We loved these scones! I used sour cream, used an equal parts mix of chopped dried apricots and chopped dried cherries, and homemade almond paste. I also changed the method just a tad. I didn't want a section of almond paste to be thicker than the other so I rolled my scone dough out to 12 in square and then I rolled my almond paste to an 8 x 12-in square and placed it to one side. Instead of folding the dough over I used a chef's knife and cut the dough into thirds and then stacked the pieces so there was alternating dough and almond paste. My only gripe with the recipe (if it is even that) is with the title. This collection of ingredients seems much closer to German Stollen than to panettone, but with that aside, I will definitely make these again!

• Cheater's croissant dough

  • jay.moe on November 27, 2022

    This was an easy recipe to make, however I don't think it saved much time over a traditional croissant dough. The dough was a little more difficult to work with since the butter was at room temperature for the first two folds. For this reason, I will use a regular croissant dough recipe next time.

  • hirsheys on December 30, 2022

    Not sure I nailed the folding technique she described, exactly, but this dough is delicious and so much like bakery croissant. Flaky and amazing. Still fiddly, but the fact that there’s no pounding butter into a flat square seems like a win.

  • anya_sf on January 29, 2023

    After 6 min in the freezer, the butter unfortunately froze and broke apart, and at that point there was no putting it back together. Also, it was impossible to fold the dough upon removal from the freezer without rolling it larger first (unless I misunderstood that instruction?). With the broken bits of butter threatening to break out of the dough, I feared this would be a total failure. Fortunately, both the Danish and Morning Bun recipes turned out great.

• Apple, caramel, and hard cider pie

  • taste24 on October 07, 2021

    I was really excited to try this recipe, as it has 3 components we love. It was a GOOD apple pie, but very plain. The homemade caramel sauce gets whisked into your boiled cider/apple juice mixture and I think that lost the caramel flavor. Did not get any of those notes in the finished product. A lot of tasters said it was seriously lacking cinnamon (there is only 1/2 tsp). If I make it again, I will bump that amount for sure. Someone told me "it tastes like Costco pie", which is never what you want to hear when you make something as involved as homemade pie.

• Crème brûlée pumpkin pie

  • Nkrieda78 on November 26, 2021

    This pie is fantastic! I wish I would have gotten a photo. My husband had fun torching the top. Everyone loved it, everyone that said they don’t even like pumpkin pie, but agreed this was phenomenal. My first bake from this book and I can’t wait to try more!

  • Jviney on October 10, 2023

    Made for Canadian Thanksgiving 2023. It was yummy, such a smooth texture to the pie. Note the ingredients called for a fully baked crust, still warm but when I got to that part of the instructions, we’re directed to pour the filling into the partially baked crust. I think next time I’ll try the partially baked crust instead of fully.

  • anya_sf on November 25, 2023

    Futzier than most pumpkin pie recipes, I wish I could say it was worth it, but to us it wasn't. The filling was actually too thick and creamy and slightly over-spiced. The crust was quite crisp, making it difficult to cut with a fork. We decided not to bother with the bruleed sugar topping.

• Chocolate mint ice cream pie

  • MollyB on December 02, 2022

    Very tasty and relatively easy dessert. We followed one of the notes and used whipped cream instead of the meringue topping, and that worked well. The no-churn ice cream worked perfectly. We made this for Thanksgiving, and this was far more popular than the traditional Thanksgiving desserts!

• Bittersweet chocolate tart with Irish cream

  • Jviney on December 25, 2024

    Lovely, and pretty quick and easy. I made it in a 9” tart pan in the absence of the called-for 10”, and the filling amount worked well. Shortbread crust was yummy too.

  • julesamomof2 on December 28, 2024

    Made this for Christmas dessert without a test run and thankfully it worked great. I made it in a 9" tart pan and the filling was to the brim. I would say the irish cream is not optional, it's such a simple dessert and that flavor really shines through and makes it special. I used semi-sweet chocolate and would do that again.

• Pie dough

  • julesamomof2 on December 05, 2021

    The dough turned out a bit tough for me - I was excited to try a stand mixer version. Probably won't re-try this method.

  • anya_sf on November 25, 2023

    The dough definitely baked up flaky - to the point where the blind baked crust puffed up dramatically after the weights were removed, and had to be patted down, so the top layer shattered (but was, of course, covered up by the filling). Note that the ingredients list calls for 1 cup ice water, but that's just to have extra - do not use it all!

• Triple chocolate peppermint bark

  • pat_xokmtv on January 05, 2026

    Very easy and I make them every year. Bought pre-crushed peppermint, which is a lot easier than crushed candy canes. Recipients always love them!

• Vanilla bean sablés

  • morleigh10 on May 08, 2024

    Really good and super easy to make! Great with coffee.

  • anya_sf on December 14, 2024

    I made the caramelized white chocolate variation (without cacao nibs) to use up some Valrhona Dulcey. Absolutely delicious!

  • stef on November 29, 2025

    A lovely butter sablé. I rolled them in festive coarse sugar.

• Cut-out cookies

  • dbuhler on February 06, 2024

    I really liked the flavor of these cookies, but I think I need to add a bit of milk next time to bring the dough together. I may also reduce the leavening a little bit to help with the spread. I used KA AP flour and rolled my dough out to 1/4" thickness. I baked them for 12 minutes and they were still too crisp for my liking, so I doubt these are a good contender for a true soft cut-out cookie. I tested these without icing, but I'm interested in trying her icing recipe since it has melted butter in it!

  • Shewi128 on February 09, 2024

    I didn't love these because they didn't hold their shape. I wouldn't make them again for that reason alone.

• Passion fruit-poppy seed muffins

  • Kinhawaii on February 21, 2022

    Made regular sized muffins & got 27- I think I overcooked them but shouldn’t have worried because they were very moist. I used frozen passion fruit purée & it was very strong- too much according to some- so used a plain powdered sugar glaze on some & sparkling sugar on others. I really like their tender texture & they aren’t too sweet.

• Meyer lemon-white chocolate scones

  • Lepa on January 30, 2022

    Theses scones have more steps than most scones but I am happy with the result. These are not like British scones. The eggs make them a bit cake-like and they are sweeter with the icing. I like British scones with clotted cream and jam but the rest of my family said they like these better. I did experience a fair amount of butter leakage so next time I might leave the dough in the freezer a few more minutes (15)?

• Blueberry streusel buns

  • SugarTreeBaking on December 07, 2022

    OMG these are so delicious. Seriously one of the best things I’ve baked in a while. The sweet dough was easy to prepare and handle. The recipe was well written and easy to follow. I did use Bonne Mamman Wild Blueberry jam for the filling as our December fresh blueberries are marginal. This is a keeper!

• Confetti cake

  • stef on December 22, 2022

    Made this cake for grandson's birthday. It uses the reverse creaming method and baked pretty flat with no trimming required. Due to a flu bug in fam8ly I delivered it but haven't tasted it. Birthday boy loved it and daughter said it was nice and moist.

• Marshmallows

  • AllisonML on March 18, 2026

    These were great! Easy recipe.

• Cranberry jam

  • jay.moe on November 21, 2022

    The jam has a very balanced flavor, not too sweet or too tart. Next time I will not let it cook as long as the recipe indicates, since it was a little thicker than I like.

  • hirsheys on January 07, 2023

    Delicious and easy. Great in the danishes. (Left out cinnamon.)