Notes about Recipes in this book

• Flourless blueberry muffins

  • IvyManning on November 07, 2016

    My hubby described these this way, "like eating dry wall, only less enticing."

• Fudgy flourless brownies

  • dinnermints on June 20, 2021

    Great flavor and texture. I was not paying attention to the pan size and used an 8” square pan (the recipe calls for a 9”), and wasn’t able to wait until the the toothpick came out clean because I had a zoom meeting. Definitely would use a 9” next time (there will be a next time). Ended up using a 9.7 oz bar of Scharffen Berger dark chocolate (the recipe calls for extra chocolate to sprinkle on top).

  • dinnermints on April 27, 2022

    Update: this time I used the right size pan, and still had took cook it around 20 minutes longer than the recipe specifies, which then overbakes the chocolate sprinkled on top. I'd maybe try this one more time but would wait to sprinkle the chocolate on top until closer to the end. This would hopefully prevent it from getting overbaked, but also might make it easier to tell when the brownies are done - the toothpick is supposed to come out clean, but since they're fudgy AND there's melty chocolate on top, it's almost impossible to tell from the toothpick what's going on in there. And mightn't I add some Grand Marnier?

• Miso macadamia blondies

  • dinnermints on February 08, 2021

    Having just tried a couple of recipes with unique flavor combinations that were not good, I was afraid I was setting myself up for another failure with this one, but these in fact turned out to be delicious. I saw that the one previous reviewer gave this recipe just one star, but I gave it four. The bars were very quick to put together, and the miso adds a wonderful umami depth. They are definitely a different consistency from a regular blondie or brownie, as these don't contain any flour, and I almost think they should have been called something else to not set the baker up for a particular expectation. I did find that they needed to bake at least 10 minutes longer for a toothpick to come out clean, which is unusual in my convection oven.

• Coconut mochi

  • dinnermints on April 01, 2018

    Delicious! I thought it would be too sweet, but it wasn't. I made 1/2 recipe, which was plenty. The coconut turns a lovely golden color on top, but it does make it impossible to cut cleanly. Will remember this if I ever need to make a gluten-free dessert.

• Sugarplum gingerbread bundt cake

  • dinnermints on April 16, 2021

    This is so delicious and moist. As dense and rich-tasting as it is, there's only 1/4 cup oil in the cake due to the prunes. I love gingerbread, and when get the hankering, I'm looking for a gingerbread that brings the spice - this cake does not disappoint on that front. Also, it comes together fairly quickly. I baked it for 49 minutes in a convection oven, which seemed just about right, and then let it cool overnight on a rack in a half-open plastic bag. This is going to be fabulous with some salted caramel ice cream....

• Blackberry pear crisp with walnut rye topping

  • dinnermints on December 25, 2020

    Fantastic, served this for Christmas dessert. It is a LOT of topping, making it a fairly rich crisp, but not complaining. I found that two pounds of pears ended up being 4.5 average-sized Bartletts, and I peeled them. I made the topping and cut the pears in advance (tossed the latter in some lemon juice), and was able to put the crisp together very quickly that way.

  • Lepa on April 24, 2017

    This is delicious. Like many recipes in this book, it was sweet enough to feel like a treat but it wasn't cloying. The goat cheese added a subtle flavor that added nuance for the grown ups but was undetectable to the children. The walnuts provided welcome crunch. We ate leftovers the next morning crumbled on top of plain yogurt, which was AMAZING!

• Peach cobbler with hazelnut biscuits

  • dinnermints on July 18, 2021

    This topping, which includes a cup of ground hazelnuts, smelled like cookies baking and tasted wonderful. The 3.75 lbs of peaches in the filling were mixed with 1/4 cup sugar, which seemed not quite enough. Next time I'd try 3.25 lbs peaches, throw in a 10 oz package of frozen raspberries, and increase the sugar to 1/3 cup.

• Rhubarb-cherry pie

  • dinnermints on December 05, 2020

    This was delicious and not too sweet, I would definitely make it again. My fruit was previously frozen and created a lot of juice, so I baked the pie an extra 20 minutes and that was perfect. I like the method of baking the pie on the very bottom rung in the oven, as the crust cut-outs didn’t burn even though it was in the oven for 1 hr 40min (I covered the edge crust).

• Blackberry buttermilk pie

  • dinnermints on August 04, 2020

    Light with bright flavor; the lemon zest really complements the blackberries. Loved the crust, too - the corn flavor in the crust is a great pairing with the berries. I baked it for 55min in a convection oven, and would try 50min next time as the top cracked. Still tasted fabulous, though - will definitely make this again.

• Coconut chocolate pudding

  • dinnermints on September 02, 2020

    Hits that chocolate pudding spot straight on. I used coconut cream and upped the rum to two teaspoons, then froze it it in small batches in ramekins (it defrosts nicely - texture is still good).

• Lemony almond-olive oil cake

  • julesamomof2 on May 20, 2017

    Chose this recipe because it was super simple and dairy free. Very moist, rave reviews! Served with lemon sorbet and strawberries.

• Applesauce granola with walnuts, sesame, and flax

  • julesamomof2 on February 04, 2018

    This was not great. The applesauce (I made her recipe) made the granola soggy rather than crispy. I will continue my search for the perfect granola.

• Orange marmalade tahini thumbprints

  • Lepa on May 26, 2017

    These were okay but we weren't crazy about them. I think I would have liked them to be a bit sweeter.

• Strawberry-sour cream coffee cake muffins

  • Lepa on November 12, 2017

    These were gummy and unappealing. I won't be making them again.

• Berry scones with dark chocolate

  • Lepa on April 16, 2017

    These were fabulous- the texture was good and the melty chocolate with dried strawberries tasted divine. I was concerned that whole wheat scones would feel dry but they were wonderful.

• Olive oil-brown sugar pumpkin bundt cake

  • Lepa on March 27, 2017

    This was very fragrant, moist and tasty. It came out perfectly after about an hour and ten minutes. I will make this again!

• Jeweled apricot-almond bundt

  • Lepa on March 19, 2017

    This is the second recipe I have used from this book and it makes me want to bake everything in the book. This cake is perfect! The almond taste was delicate and the apricots provided tiny, bright bits of flavor. It wasn't too sweet- just perfect. We all had seconds!

• Fennel and currant corn bread

  • Lepa on March 06, 2017

    This quick bread is really unique and delicious. This is the first recipe I have tried from this book and now I'm really excited to try others.

  • lean1 on April 23, 2020

    I love this bread. It was very easy to make. I weighed all the dry in one bowl on the scale with the tare. The only difficult part was crushing the fennel seeds. That was an arm workout!. It tasted wonderful. My spouse had two pieces!. I will put this in my favorites for sure.

• Melting walnut snowballs

  • Lepa on October 30, 2017

    These were easy to make and delicious. The whole grain flours seemed to add an extra layer of nutty flavor.

• Hazelnut-fig moons

  • Lepa on May 17, 2017

    These cookies are so appealing! They have a lovely texture with the nuts, butter and bits of dried fig. They are not very sweet but the combination of flavors results in a beguiling caramel flavor that is hard to identify. My husband was sure they had chocolate in them. I used a tablespoon to scoop out the dough because a teaspoon seemed too small. The cookies were probably bigger than what Ko had in mind but I thought they were perfect. The bigger cookies needed an extra three minutes in the oven.

• Pistachio-orange ricotta cake

  • Lepa on April 07, 2017

    This is fast becoming my favorite baking book. The recipes are appealing and everything I make is unique and delicious. This cake is perfect. The pistachios and orange zest lend a lovely perfume. It's not overly sweet. The texture is lovely. I can't wait to have more with coffee tomorrow morning!

• Pear-hazelnut coffee cake

  • Lepa on April 27, 2017

    This was good but not as good as other recipes I tried from this book. There was very little batter- I could barely cover the bottom of then pan, carefully spreading it with the offset spatula- and I had a feeling that there was a mistake in the recipe. Either the pan should have been smaller or there should have been more batter? The end result was good but I think it would have been better with more cake/batter.

• Plum hazelnut torte

  • Lepa on June 24, 2017

    This was not a success. The torte ended up being about half an inch thick. It was difficult to transfer to a plate because it was so thin and delicate. The flavor wasn't great, either. I'm not sure what went wrong, as I love all the components but the finished product wasn't great. My husband ate one bite and pushed it aside. I didn't finish my piece, either, which is rare. This was a rare disappointment in a book full of treasures.

• Honeyed fig and pistachio upside-down cake

  • Lepa on June 08, 2017

    This was pretty disappointing. The figs weren't the best quality so that may have been part of the problem but the cake part was lacking in flavor and might have been a bit sweeter. It tasted of pistachio but nothing else. Not sure I'll make it again.

• Buckwheat almond-apple cake

  • sosayi on October 16, 2018

    I really enjoyed this cake: not too sweet and leftovers are great for breakfast. It was a little dry, so perhaps serve with some type of sauce or perhaps cook for less time to start.

• Glazed baked apple-cider doughnuts

  • jdjd99 on March 01, 2020

    Moist and not too sweet, even with the glaze. I subbed sprouted wheat flour for the barley flour, about 1tbsp of maple sugar in place of some of the granulated sugar, and baked them in silicone cannelle molds because I didn't have a donut pan. I'm sure a muffin tin or mini bundt pans could work too. Will likely make again.

• Maple plum galette

  • jdjd99 on July 05, 2024

    I love the texture of this crust, which is crumbly from the rye flour and walnuts. My plums were very ripe and could’ve used some additional thickening agent.

• Eat Your Books

  Genevieve proves that wholesome ingredient swaps in baking can deliver delicious results.

  Full review