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Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

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Notes about this book

  • Eat Your Books

    A list of corrections for the first printing of this cookbook on the author’s website. An EYB note has also been made on each affected recipe.

  • kimk on May 26, 2012

    So far I've made the banana bread,oatmeal cookies, ginger molasses cookies, and the snickerdoodles all with great success. I've heard the homemade pop tarts are wonderful and are on my list to make. Flour is becoming a trusted go to cookbook.

  • JanetinMaine on February 06, 2012

    Made the browned butter vanilla rice krispie treats and shared them with others. They were a big hit. I don't usually like these but the browned butter and vanilla cut the usual sickening sweet taste. Well at least for me. This recipe will be repeated.

  • smtucker on December 11, 2011

    So far we have made: brioche, sticky buns, four different scones and the oatmeal raisin cookies. Though her workflow is very precise (i.e. a bit fussy) so far all of these items have been worth the work and calories. This book has quickly become our trusted source for all things baked.

  • Polox on November 06, 2011

    BOOZY RUM CAKE This cake is really good. However, next time I will make less rum syrup and cook the pastry cream longer or use less milk. The cream came out really liquid. It was oozing too much from the cake as for my taste.

Notes about Recipes in this book

  • Double-chocolate cookies

    • Jane on December 05, 2010

      Like a cross between a brownie and a cookie, these are chocolate heaven. The cookie dough has a mousse-like texture due to long whisking of the eggs and sugar which results in a light, cake-like texture. The batter is best left overnight in the fridge before baking.

  • Midnight chocolate cake with milk chocolate buttercream

    • Jane on April 09, 2012

      This is not a cake to make when you are in a hurry - it took 3 hours from start to finish. It was nice but I wouldn't say it was really worth the amount of effort and huge amount of washing up. The cake is a pleasant but unspectacular dark chocolate cake. The buttercream is very rich - it contains 6 sticks of butter (1.5 lbs) and 1.5 cups of sugar. Make sure the sugar is dissolved before you take the meringue off the heat - I rushed it and it was a bit gritty. I think using superfine rather than granulated sugar would also help.

    • Dulcey on February 16, 2018

      Reinforcing Jane's comment on dissolving sugar before taking the meringue off the heat - which I read after baking. I did a reading of other recipes of this type of meringue frosting, and that is how they are written. I liked it. The cake tastes like chocolate, unlike many recipes. I rarely make any sort of frosting (bundts are my go-to cake), so the very rich buttercream works as a treat. Also, I did the first heat/melt/cool for the cake in the morning of day one, baked it that evening, and successfully left it in the pan until the next evening. It was a little worrisome to get out of the pan; I recommend using a parchment round if you leave it that long. I melted the chocolate while the cake was baking, and then made the buttercream day two before work, and sliced and assembled when I got home.

  • Classic blueberry muffins

    • Cheri on August 14, 2013

      It seemed like a good idea... But this batter makes more like 18 - 24 muffins, not 12. These are pretty sweet, almost more of a small dessert cake than breakfast item - IMHO. Probably would not repeat.

  • Flour's famous banana bread

    • gastronom on September 16, 2014

      My go-to recipe for banana bread. To increase the nutritional value, I substitute white whole wheat flour for all purpose and double qty of nuts. Often use yogurt instead of sour cream and still comes out well.

    • Melanie on March 02, 2014

      Deliciously light result. I halved the recipe (except the bananas - I used 2 or 200g worth) and substituted milk for the sour cream. I baked in muffin tins for about 20 minutes at 150 C (made 8). I loved the reminder to toast the walnuts- the flavour had lots of depth.

    • wcassity on January 31, 2015

      Our new favorite recipe for banana bread. We've made it twice. Great moist texture. I subbed in some whole wheat flour. Good for when I've got a bit of creme fraiche left in the fridge.

    • jnetlw on August 20, 2017

      Added some toasted walnuts layered on top that added a lovely crunch to the crust. Definitely replacing my favorite buttermilk banana bread recipe.

    • Rinshin on June 28, 2017

      Very good texture esp the crust. Almost cookie like crispness the first day. Compared to other banana breads, it is a little darker when fully baked. Although I liked the texture and the overall taste, it was somewhat too sweet for my taste. I would like it better if sugary taste was reduced. I used 2 bananas which weighed almost what this recipe called for and yogurt instead of creme fraiche. Timing for baking was accurate ie mine was ready in 1 hour and 10 min.

    • Rinshin on July 17, 2017

      I made this again and reduced the sugar to 1 C. Texture was perfectly fine and it was better for us but still sweeter than we like. I sure like the crumb and bread color much better than other banana breads. I think this has become my favorite banana bread but it's the sweetness I like to soften. After it sits for few days, it gets less sweeter but it's sweeter than I like on the first day.

    • yassoma on August 15, 2016

      This is the banana bread that made me fall in love with banana bread... However, since then I have graduated to the banana cake in Pichet Ong's cookbook, "The Sweet Spot". It's incredible.

    • Carpecookie on April 09, 2016

      Excellent recipe for banana bread. Cacao nibs make a nice addition without adding sweetness

    • MmeFleiss on March 02, 2016

      I made this sans walnuts (not a fan), and this might have replaced the family favorite recipe.

    • Frogcake on May 01, 2016

      I've made this bread many times with positive results every time. In fact recently while in a big hurry I took a risk and threw everything including semi frozen bananas into my food processor. It still turned out crazy-good! Someone else suggested throwing in cacao nibs, which are very nice in this bread.

    • Smokeydoke on December 01, 2016

      Delicious! Just as good as everyone says. Cacao nibs sound great, as the bread isn't sweet at all, it's almost a snacking bread. I had mine with sweet honey butter and it was over-the-top good!

    • anya_sf on June 15, 2017

      My family's absolute favorite banana bread. I've tried many recipes and this is the best, although not the simplest or healthiest. I've had good luck substituting white whole wheat flour and yogurt for the white flour and creme fraiche. I would like to reduce the sugar (it's not overly sweet - I just want to be healthier), but am afraid the bread will not turn out right. I believe the sugar affects the texture and moisture of the bread, which are perfect as written. Maybe one of these days I'll risk an experiment. For best results, I believe you must accurately measure the flour and bananas (I weigh them) and not deviate much. I hate that it calls for 3.5 bananas, but there isn't much leavening (only 1 tsp baking soda), so throwing in the extra 1/2 banana may result in overly dense, gummy bread. The mixing method (whip the sugar and eggs for 5 minutes!) is something I've never seen in any other quick bread recipe, but may be critical in this one - again, I've not deviated.

  • White coconut cake with coconut frosting

    • jzanger on June 17, 2013

      I only made the cake, but I can imagine that with a coconut cake this good (and light) the frosting would make it perfect. Instead of a layer cake I made it into a 13x9 sheet cake. I like that the cake has good coconut flavor without using coconut extract.

  • Oatmeal raisin cookies

    • smtucker on December 11, 2011

      This is the new BEST Oatmeal Raisin Cookie recipe of the smtucker household. Made a batch for a birthday dinner instead of cake. The amount of dough was far too much, so it stayed in a tupperware container and every other day someone made a tray of cookies. The cookies might be even better the second day after baking. I made them the full 1/4 cup size which is equal to 54 grams. Family members who wanted less just took 1/2 cookie. This cookie size gives you those nice crispy edges with a soft middle.

    • Melanie on July 24, 2014

      This recipe makes huge cookies. I will make again as I thought they were great however may reduce the size and store some dough in the freezer for a future bake.

    • avandekrol on May 19, 2014

      I found the baking time to be overstated for my oven. 16-17 minutes seemed to be just right. Otherwise, an excellent oatmeal cookie recipe.

    • stockholm28 on October 08, 2017

      Excellent oatmeal cookie. I agree with the others about the baking time being too long. About 16 minutes worked for me,

    • mamacrumbcake on August 06, 2017

      This is a good recipe for oatmeal raisin cookies. It has a crisp edge and chewy middle. The nutmeg and cinnamon are just right. It's not my holy grail oatmeal cookie for three reasons: 1) chewiness is bordering on tough, 2) the cookies spread a bit too much, 3) just a touch too sweet. As others have mentioned, these were done in 15-16 minutes, not the 20-22 as stated in the recipe.

    • Frogcake on October 16, 2016

      I've tried many oatmeal cookie recipes and I keep coming back to this one. I always add a half cup of chopped walnuts and either one cup of raisins or dried cranberries. Excellent chewy cookies!

    • WhatMattersMostNow on November 19, 2015

      Absolutely loved this version of an oatmeal cookie! Crispy outside and chewy interior is my favorite way to make oatmeal cookies. I took the advice of a previous reviewer and only baked for 15 minutes as I think any longer would have made these too crisp and overbaked.

  • Peanut butter cookies

    • smtucker on April 28, 2012

      Another wonderful recipe from Flour. Didn't have quite enough Super Chunky Smuckers peanut butter, so used some All Natural Teddies Smooth to get the full amount of peanut butter. Each cookie is 58g of dough. Each cookie is made into a ball before "smooshing" down. Added 5 semi-sweet chocolate to about half the balls for the one chocolate lover in the house and this worked very well.

    • smtucker on April 28, 2012

      Another note: Ingredient list should indicate CHUNKY peanut butter.

    • lisibit on December 19, 2012

      These peanut-butter cookies are huge and always a hit at work. Use a kitchen scale to ensure uniformity. Photo: http://flic.kr/p/9VaKqg

    • Zosia on August 21, 2017

      Great cookies! They’re not too sweet, they have a good crunchy texture and they allow the main ingredient to shine. I used smooth peanut butter and added a few tbsp chopped, roasted peanuts.

    • anya_sf on June 24, 2017

      I thought these had good flavor, but they were a bit too dry and crunchy for my taste. I prefer really chewy peanut butter cookies. I could try reducing the baking time, but will probably just use a different recipe next time.

  • Pâte brisée 2

    • smtucker on November 13, 2015

      Also has some sugar and salt. Instructions suggest a stand mixer to incorporate the butter. There is not enough mass for a 7qt KitchenAid mixer. Next time try a hand mixer, or an old fashioned pastry blender.

  • Plum clafoutis

    • smtucker on September 21, 2013

      also needs: butter flour sugar confectioners sugar [optional]

    • smtucker on September 21, 2013


    • anya_sf on August 03, 2017

      I made 1/2 recipe in an 8" square pan. The batter was fairly shallow, so a smaller dish could even be used. This is a pretty standard clafoutis recipe, so nothing really special - just a good, solid recipe. I used plums from my tree which tend to bake up rather tart, so it wasn't overly sweet. We enjoyed it. It could totally be eaten for breakfast.

  • Rosemary and olive oil focaccia

    • smtucker on March 22, 2014

      Recipe also calls for sugar. Consider substituting honey for flavor. This focaccia is much less oily than other version with great flavor. Did half the bread with the rosemary, and the other half with caramelized onions. Really good!

    • anya_sf on February 22, 2018

      Note that only 1 tsp of the Kosher salt gets added to the dough; the other 2 tsp get sprinkled on top. I used only all-purpose flour. It doesn't say to grease the pan, just to sprinkle with cornmeal - I was skeptical so I also sprayed lightly with cooking spray and it did not stick at all. The dough was super stretchy, so it would have worked much better to simply stretch it out in the pan, rather than try to transfer it (I folded it over, but it stuck to itself, so I had to restretch in the pan). My oven may be running hot, but the focaccia was a bit overdone after only 30 minutes. It tasted amazing fresh from the oven though.

  • Chocolate chunk cookies

    • britt on August 11, 2011

      This recipe also calls for light brown sugar, regular sugar, vanilla, 2 eggs, and baking soda.

    • cpauldin on May 22, 2012

      Letting this dough sit overnight is crucial to the flavor.

    • Frogcake on January 06, 2018

      I’ve now made these excellent cookies a dozen times. As others mentioned, highly recommend chilling the dough. I also add half a cup of chopped walnuts. Nothing new here - just a solid, dependable and delicious choc chip cookie.

  • Intense chocolate brownies

    • HeatherT on January 16, 2011

      Came out just ok. Will try again with less baking time for a second opinion.

  • Homemade Oreos

    • cpauldin on May 22, 2012

      These are very rich so I made the cookie slightly smaller than called for- closer to a commercial oreo size. The filling doesn't initially look like commercial oreo filling but after the cookies sat for a day- or two- they took on the consistency! They kept very well over the course of about 4 days, when tightly wrapped. The cookie tastes JUST like the commercial cookies. They're really delicious!

  • Raspberry-rhubarb muffins

    • PatriciaScarpin on April 01, 2011

      Great batter to play around with - I've adjusted the rhubarb amount and used white chocolate chips instead of raspberries. Delicious!

    • jnetlw on August 20, 2017

      Wonderful batter. Made with fresh picked blueberries. Lovely.

    • Frogcake on May 01, 2016

      Delicious muffins. I replaced the creme fraiche with 4 percent mg kefir, which is what I had in my frig and used mixed berries with rhubarb. Very nice sweet crust develops on the muffins. I will make these again.

    • anya_sf on July 06, 2017

      I thought these were great, although I made a number of changes: halved the ingredients for 12 smaller muffins (using just 1 egg), used white whole wheat flour, used lowfat yogurt instead of creme fraiche, used more fruit (6 oz raspberries and 1 large nectarine, chopped). I mixed the batter the night before - very quick. They baked in 20 min. I really liked the sweetness level and texture.

  • French lemon-poppy cake

    • PatriciaScarpin on January 29, 2013

      I've made this cake following the recipe to a T and it turned out amazing. Then, I made it with passion fruit juice instead of lemon and oh, what a delicious version it turned out to be! Tender beyond words.

  • Cornmeal-lime cookies

    • eselque on September 09, 2012

      Following the recipe, the amount of glaze is huge. Next time I'll halve the recipe.

    • Melanie on April 05, 2014

      These were great - cakey textured biscuits with a hit of lime. I made smaller biscuits (regular sized) and ended up with about 30. They were ready after 10-15 minutes in the oven.

    • annapanna on February 17, 2013

      Lovely cookies. I agree, the glaze is too much, I used little over half of it. The baking time indicated was way too long, our cookies were done after 17 minutes. I don't think they were much smaller than what the author suggested, so I would suggest to start checking on them early.

  • New old-fashioned coffee cake

    • yvettehenderson on September 10, 2017

      Excellent flavours and texture. One of my favourites

  • Oatmeal-maple scones

    • rmkeller on April 16, 2017

      I too found 40 minutes too long. I think I took mine out around 33 minutes. They probably would have been fine with 2 minutes more or less, but I wouldn't want to go all the way to 40. The flavor was fantastic. I will definitely make these again.

    • MmeFleiss on February 05, 2017

      Great, although I thought 40 mins was a little too long. I'd take it out earlier next time.

    • Frogcake on May 01, 2016

      These are fantastic scones! Just the right amount of sweetness with the butter-pecan-maple flavour. It's important to toast the pecans beforehand. My family also loved the maple glaze. We have scads of maple syrup in our house as our extended family has a sugar bush. So I will be making these scones again!

    • anya_sf on June 24, 2017

      These were easy to make. As usual with the recipes in this book, I found weighing the ingredients to be faster and easier than measuring (except the small things like baking powder). I used my King Arthur Flour scone scoop and got 11 scones (easier to justify eating 2 if they're a bit smaller!). I mixed and scooped them the night before and refrigerated overnight, then baked the next morning, which worked great. They took 30 minutes to bake. I thought that half the glaze was just the right amount. These scones were delicious, if you love maple, which I do.

  • Addictive bran muffins with golden raisins and "bird seed"

    • annapanna on February 03, 2013

      These were very good, perfect for breakfast with a glass of orange juice. I didn't have raisins so put dried cranberries instead. I don't think you need that many seeds, half quantity is enough. The amounts of wheat bran measured in cups and grams did not match so I decided to go with the cups, as the grams indicated seemed like a lot. I also sprinkled some brown sugar on top of the seeds before baking. Delicious!

    • Frogcake on December 30, 2016

      Excellent! We loved the bird seed topping on these muffins, although there is definitely more bird seed than you need for the muffins. We used the left overs to sprinkle on yogurt and oatmeal. Have made these substituting one cup of frozen blueberries for the raisins. I always add a tbsp of lemon or orange rind. Would make these again.

    • anya_sf on August 03, 2017

      As previously noted, the cups and grams of wheat bran don't match. I thought the cups seemed more likely to be accurate, so that's what I used. I only made 1/2 recipe and got 10 regular size muffins. They took 25 minutes to bake. This is one time that you must use creme fraiche (heavy cream/sour cream *might* work), as there is no butter or oil. I used part white whole wheat flour, part all-purpose flour. I love the texture of these bran muffins - not too heavy or dense. The flavor is great too - not too much molasses or nutmeg, like some other bran muffins. You could maybe add a bit of cinnamon or orange zest. I didn't have millet, so increased the flaxseeds and sunflower seeds, but there is quite a bit of "bird seed", so that probably wasn't necessary. The seeds are optional, but nice. I wrap them and freeze them, then microwave for a quick breakfast. Delicious!

  • Good morning muffins

    • annapanna on January 08, 2013

      I really liked these muffins. I used sunflower oil instead of Canola, oat bran instead of oats and left out the raisins. I baked them for 37 minutes at 175 C and they turned out very moist. I will definitely make them again .

    • Frogcake on December 30, 2016

      I liked these muffins but Mr. Frogcake and family found them too dense. I don't think I did anything wrong -one of my sons described them as edible hockey pucks (which I thought was a bit harsh). I think we prefer the more cakey less healthy version in the "Butter" cookbook.

    • anya_sf on June 24, 2017

      I usually find this type of muffin overly sweet and oily, so was happy to see this version. I used white whole wheat flour and unsweetened coconut with good results. The wheat bran measurement did not match the weight (at least not the bran I used, Miller's what bran), so I used 2/3 cup. I greased the muffin pan with cooking spray, and found that the muffins needed to cool in the pan at least 15-20 minutes after baking or they would stick. The recipe makes 12 large or 16 regular muffins. Leftovers freeze well and can be quickly reheated in the microwave. My family really liked these.

  • Classic carrot cake with cream cheese frosting

    • annapanna on April 07, 2013

      This was good. The frosting was a bit too liquid, so it was difficult to spread nicely. Next time I will make it the night before to make sure it's cold when I use it. I left out the raisins as my kids don't like them. The cake tasted really good straight out of the fridge.

  • Bittersweet chocolate truffle tart

    • lisibit on December 19, 2012

      A sophisticated chocolate tart (almost a confection) that's best enjoyed in small slices. The pate sucree is wonderful! Photo: http://flic.kr/p/9VaKqg

  • Old-fashioned pineapple upside-down cake

    • dtremit on October 21, 2015

      Made this to take along to dinner at a friend's house, and it was well received. The pineapple topping is great -- the caramel is really easy to make, and adds an extra dimension to the recipe that's quite welcome. That being said, I think the recipe timing is off -- the listed baking time is 50-60 minutes, but after 45 my cake was a little more done than I would have liked. Will bake for 40 minutes next time.

    • Frogcake on January 06, 2018

      Excellent! I grew up eating upside down cake made with canned pineapple and jarred cherries (ugh!). Never thought a pineapple upside down cake could be so delicious. We loved the caramel taste. A recipe that will be repeated.

  • Almond-apricot muffins

    • Zosia on July 25, 2017

      Sour cream (in place of creme fraiche) and butter ensured that these were tender and moist but the wonderful flavour came from toasted almonds and a good amount of fresh apricot. Since I don't care for the aftertaste of almond extract, I used only half the quantity (and half vanilla) but would reduce that even further next time. I made the muffins smaller so my yield was 20 with a baking time of 23 minutes.

  • Holiday sugar cookies

    • Zosia on December 12, 2016

      My go-to sugar cookie recipe that never fails me. The dough is very easy to work with, the cookies retain their shape during baking and the flavour is outstanding. I don't make the icing but use vanilla paste to add a little interest to them instead. I also roll the dough to 1/8" thickness and bake 8-9 minutes for a crisp cookie. Yield with this thickness, depending on the cookie cutters I use, is 6-8 dozen.

    • Frogcake on December 26, 2016

      Like others, this is my go-to sugar cookie recipe. I found the dough to be perfect to manage for cookie cutters. Note to self: December 2016 made sugar cookie "notes" with black royal icing for N's violin coach. Yield five dozen quarter inch cookies. We happily consumed all of the rejects (not many).

  • Lemon-raspberry cake with lemon buttercream

    • Zosia on August 20, 2017

      One of the best lemon cakes I've ever had/made. Lemon zest, lemon syrup and lemon curd ensure that there's true lemon flavour in every bite. The berries weren't necessary but they added a wonderful freshness to the cake. I'm not normally as generous with the frosting between cake layers as this recipe wanted me to be so I reduced the recipe by one third which left more than enough for some simple piping. I added lemon curd to all of the buttercream (rather than just the portion allotted to the filling). It was a little soft and difficult to work with so I'll reconsider that move the next time I make the cake.

  • Pain aux raisins

    • Carpecookie on April 09, 2016

      Good version of this classic. The brioche dough is easy to handle when chilled. The pastry cream has a nice flavour and the finished product is as good as any French patisserie.

    • anya_sf on June 24, 2017

      I used 1/4 recipe of brioche dough to yield 6 pastries (there are 3 of us in the house). I baked 3 right away and froze 3 to bake later. Pains aux raisins are possibly my favorite French pastry, and these are delicious, although my favorite version is made with croissant dough.

  • Snickerdoodles

    • stef on November 17, 2017

      Nice cookie. Got about 50. Added half a teaspoon of nutmeg and a quarter cloves to roll cookies in

    • mamacrumbcake on September 23, 2017

      Nice snickerdoodle recipe. Though I used a rounded tablespoon for each cookie, I got a lot more cookies (5-6 dozen) than the recipe stated. My cookies were done in 11 minutes.

    • Frogcake on June 16, 2016

      This is my go-to snickerdoodle recipe, taste-tested today by forty hungry teenagers with raving reviews. Very important to chill the dough as with any cookie recipe. Left over cinnamon sugar can be used for cinnamon toast with no complaints in our household.

    • anya_sf on June 24, 2017

      Best snickerdoodles I have ever made.

  • Heart-healthy dried fruit scones

    • MmeFleiss on March 02, 2016

      This was good for a scone with lower fat, but I really found myself missing the extra richness.

    • anya_sf on June 15, 2017

      For the fruit, I used both golden and dark raisins, dried apricots, dried and fresh cranberries (2 cups total, as she recommends). The scones were easy to make, and pretty good (especially for lowfat), but IMO not as good as "real" scones. My family really liked them though, I think because of the glaze.

  • Basic brioche

    • MmeFleiss on March 02, 2016

      Fussy, but very good.

  • Sticky sticky buns

    • MmeFleiss on March 02, 2016

      I thought that this is probably the best recipe for sticky buns that I have made (although huge; I usually had to eat each one in two sittings). I ended up eating it everyday for almost a week because both my mom and sister decided they were going to go on a diet after the first day. I did not get tired of it.

    • Frogcake on December 26, 2016

      Hands down these are the best sticky buns we've ever tasted. Will be making these again for sure as my family is always asking for them! I roll the buns smaller for more portions but otherwise follow the recipe.

  • Chunky Lola cookies

    • mamacrumbcake on October 01, 2017

      This recipe has promise. But the problem is that by the time the middle is cooked enough, the entire cookie is quite brown. Also, it spreads and flattens more than I would like, despite several hours of chilling. After making several trays, I noticed the best results came from baking until the cookies were a medium brown color--definitely past golden. Cookies that were removed from the oven earlier ended up greasy and underdone once they had cooled. I made the cookies the size indicated. They were done in about 15-16 minutes. I could put six on each sheet. Next time I would increase the salt and the toasted pecans.

    • anya_sf on August 27, 2017

      I made 1/2 recipe, yielding 12 slightly smaller cookies. They were still pretty big, so I had to bake them on 2 sheet pans. They were done in 13-15 minutes. Not sure if larger ones would take the stated 20-22 minutes - I would check much sooner. I weighed the ingredients and found the coconut weight to be slightly off, although it did match the stated weight on the package - maybe you're supposed to really pack the coconut down? I did go by weight, but with a recipe like this, I think the amount you use is flexible. I used bittersweet chocolate chips, rather than chopping chocolate, which worked fine. I loved these cookies! Texture was soft and chewy. Bittersweet chocolate nicely balanced the sweetness of the coconut. Toasted pecan flavor really came through, so definitely take the time to toast the nuts. As recommended, I chilled the batter for a few hours before baking - not sure how much difference that made.

  • Pumpkin muffins with candied pepitas

    • Frogcake on December 30, 2016

      Excellent. Love the candied pepitas on the top. Have sprinkled brown sugar and sesame seeds when I don't have pepitas.

    • Frogcake on October 06, 2017

      Made these again as they are a family favourite. The recipe makes 12 large muffins. I didn't have pumpkin so substituted it with mashed butternut squash and puréed pears - to the equivalent of two cups. They were very delicious with the pepita topping.

    • anya_sf on September 04, 2017

      I made 1/2 recipe, yielding 11 "normal" muffins. (Of course, this just means we each ate 2 muffins...) Baking time was 25 min. Despite the amount of sugar, the sweetness level was just right. I used white whole wheat flour, which worked well with the hearty texture. Regular whole wheat flour would probably even work. The muffins have a strong pumpkin flavor, with a nice amount of spice. Making the batter a day ahead worked well. I topped them with roasted, salted pepitas, not the candied pepitas. They were very good, although not my favorite recipe because they are rather high in fat and sugar.

  • Milky Way tart

    • Frogcake on June 03, 2016

      Wow! This is a very decadent tart! Even the chocolate bar lovers in my family savoured a smaller wedge than I expected. In my view this tart easily satisfies twelve no worries. It very easy to make and very worthwhile!

  • Cranberry-maple-pecan breakfast cake

    • Frogcake on December 26, 2016

      I would describe this as a "meh" recipe. Nothing wrong with the recipe, just not as interesting as I thought it would be.

    • anya_sf on June 28, 2017

      I agree with Frogcake. It was good, but not as great as I'd hoped.

  • Vanilla cream-filled doughnuts

    • Smokeydoke on April 14, 2017

      Yum, these are donuts all grown-up. They are rich and dense and taste nothing like the sweet glazed that you buy at the local franchise. I injected them with a homemade dark-chocolate pastry cream and it was indulgent. It was not sweet, if you want the cloying sweetness to satisfy young sweettooths, I recommend filling them with store-bought icing. The dough is a bit tricky but after a few tries, I got them to rise. I think her proofing times are a bit off.

  • Vegan low-fat chocolate cake

    • anya_sf on June 24, 2017

      Easy recipe, surprisingly good flavor for a low-fat, vegan cake. I worried that the 6" pan would be too small, but it worked. The cake rose a lot in the center and cracked a bit, but we didn't care that it didn't look perfect.

  • Butterscotch pudding

    • anya_sf on June 24, 2017

      Lacked butterscotch flavor. Would not make again.

  • Brioche au chocolat

    • anya_sf on June 24, 2017

      I made a big batch of brioche dough and divided it up to try all the brioche pastries in the book. For this recipe, I used 1/4 of the dough to yield 6 pastries. They were good, but awfully rich. I baked some right away, then froze the rest to bake later, which worked fine. They are a bit tricky to fill and cut, since the pastry cream oozes out. I thought they'd make a huge mess while baking, but they actually held together OK. I recommend them for chocolate croissant lovers. They were not my personal favorite though.

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Reviews about this book

  • Everyday Dorie by Dorie Greenspan

    ...her sweets are down-to-earth, many grown-up versions of the sugary sweets of our childhood dreams. Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker’s treat.

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  • NPR by T. Susan Chang

    It's hard to believe that Flour is Chang's first book, because the level of mastery, precision and experience in it make it feel like the work of someone who's been showing new bakers the light...

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  • Fine Cooking

    ...this is unfussy baking at its very best, and a must-have for novice and expert bakers alike.

    Full review

Reviews about Recipes in this Book

  • Oatmeal-maple scones

    • Lisa Is Cooking

      They had great texture from the oats and nuts and the chewy raisins, and they were filled with maple flavor. I liked the crispy edges on these scones...And, I liked how easy that made them to make.

      Full review
  • French lemon-poppy cake

    • Not So Humble Pie

      The cake is indeed wonderfully textured. Delicate and not very sweet, nicely contrasted with a sweet, tangy lemon glaze.

      Full review
  • Buttermilk biscuits with parsley and sage

    • Lisa Is Cooking

      Like every recipe I’ve tried from this book, it works beautifully. My only disappointment with these biscuits is that each time I've baked them, I only kept a couple of them at home.

      Full review
  • Holiday sugar cookies

    • Arctic Garden Studio

      I took the opportunity to make some snow cloud cookies. This weekend seemed like the perfect time.

      Full review
  • Granola bars

    • Lisa Is Cooking

      Overall, they're a little more tender than other granola bars I've tried, and they taste more like an indulgent treat than a healthy snack.

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  • Heart-healthy dried fruit scones

    • Lisa Is Cooking

      The mix of fruit was delightful with the cranberries’ tartness and the ginger’s zing. The crumb of the scone was lighter, less dense, and a little like a cross between a scone and a muffin.

      Full review
  • Lemon-raspberry cake with lemon buttercream

    • Lisa Is Cooking

      The cake met my requirements perfectly for lemony-ness and berry flavor....I’m not sure I can top this, so I might have to bake the same cake again next year.

      Full review
  • ISBN 10 081186944X
  • ISBN 13 9780811869447
  • Linked ISBNs
  • Published Oct 20 2010
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies – leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

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