• roxlet on November 23, 2020

  I returned this book mainly because there were no weights provided for the recipes, which contained absurd measurements like 1/3 of a teaspoon. Plus, many of the recipes appear to have been untested, yielding amounts that were far in excess of the amounts stated in the recipes. Poorly tested and poorly edited.

• annmartina on September 13, 2020

  Although this book is fabulous so far, I'm really disappointed the recipes do not include weight measurements

Notes about Recipes in this book

• Willa Jean cornbread

  • fultre on February 23, 2022

    First recipe from this book I haven’t loved. Extra steps and ingredients over a basic recipe, but not an “extra” flavor, very meh for me. Won’t make again.

• Mom’s zucchini bread

  • JulieCruz on March 01, 2023

    Wonderfully moist and delicious. It was light and moist, squeeze out moisture in shredded zucchini to keep it from getting too dense. Added blueberries and cardamom, excellent.

• I really love pancakes

  • taste24 on April 23, 2021

    These are a bit of a process, but delicious. Beware - the recipe makes enough for a crowd! I would cut the recipe in half to serve 4.

• Pecan sandies

  • SugarTreeBaking on October 12, 2020

    This is everything you'd want in a Pecan Sandie - crispy texture, perfect nutty taste. Using the 3T scoop, I got 32 cookies. I chilled the formed cookies prior to baking and they did not spread much. Perfection!

• Willa Jean chocolate chip cookies with vanilla milk

  • Dionysiaca on September 28, 2024

    Superb, and now my go-to chocolate chip cookie. MUST be frozen but then you can bake some when you need to.

• Lexi’s peanut butter-milk chocolate chip cookies

  • Idubinsky on February 15, 2022

    Have made these twice and both times they were excellent. I used crunchy peanut butter and a mix of dark and milk chocolate chunks, but omitted the honey roasted peanuts. Freezing dough for a few hours worked well.

• Ooey-gooey bars

  • taste24 on January 13, 2021

    I could not believe my eyes when I saw 5 sticks of butter go into these bars, and surely I thought this was a typo. Turns out, it must have been correct! These remind me more of very moist cake than "bars", but not in a bad way. The brown butter shines through and the orange zest provides a lovely note... The crispy edges were my favorite pieces, when typically I'm a center cut lover.

• Fruit crisp with pecan streusel

  • jillianefoley on January 27, 2026

    delicious! made with all apples and swapped half of the flour in the streusel for some quick oats. Everyone loved the pecan crunch.

• Coconut cream pie

  • MissKoo on February 12, 2022

    Made this when neighbor who loves coconut cream pie came for dinner. Crust was easy and got a rave review. And the pie? My guest had seconds, eating half the pie for dessert and then happily took the rest home. I'd say it was a hit. Recipe is quite straightforward. Made it a few hours in advance and I think resting time in the fridge improved the flavor. Added the toasted coconut to individual slices when it was served as the recipe recommended.

• Lemon chiffon pie with graham cracker crust

  • fultre on February 23, 2022

    Delicious pie with lovely lemon flavor. Also fairly simple to make, and keeps well in the fridge. Used graham cracker crust, interested in trying the saltine crust version. Definitely a repeat recipe.

• Spiced rum bundt cake

  • SugarTreeBaking on October 20, 2020

    Heads up: Cake volume will NOT fit in the specified 10 cup Bundt pan. Use a 12 cup pan.

  • Megoola on January 10, 2021

    The recipe is online at https://imbibemagazine.com/recipe/spiced-rum-bundt-cake/

• Chocolate Doberge cake

  • Jenny on November 22, 2020

    Checking with publisher and will update this note. But this cake calls for 18 eggs? While the lemon version calls for 10 eggs and results in the same size cake.

• Creole cream cheese

  • EmilyR on July 05, 2022

    Recipe here : https://www.epicurious.com/recipes/food/views/creole-cream-cheese

  • EmilyR on July 16, 2022

    I have never had Creole cream cheese to know what I'm striving for, but this has an interesting consistency that is on par with burrata. I made a double batch which resulted in 475g of the cream cheese. While it's classified as 'sweet' it's more or less just not salty. It's basic and will be interesting to sort out a few applications for this.