Notes about Recipes in this book

• Peanut butter cake

  • Shewi128 on December 05, 2022

    Absolutely one of the best and most decadent cakes I have ever made. I made everything with this cake, including the frosting, peanut praline, and candied peanuts. I also added a chocolate glaze on top because I love peanut butter and chocolate together. It was very rich with all of the additions, but everyone agreed that it was moist and a practically perfect cake. I would highly recommend this cake for any peanut butter lovers. Note: the frosting recipe made wayyy too much- so scale back by 25%.

• Orange cream cake

  • senzler on March 29, 2022

    I made this for my neighbor’s birthday last year. She loves an orange creamsicle and just loved this cake. Moist. Great crumb.

• Mint chip sheet cake

  • Shewi128 on May 31, 2022

    Absolutely, positively, one of the best chocolate cakes I have ever eaten. Perfectly moist, not too dark of chocolate flavor despite the use of espresso and coffee. The combo with the mint chip buttercream was phenomenal. I halved the recipe for the buttercream, and it was the perfect amount. It was also a great mix of frosting and cake.

• Pumpkin cookie cake

  • Shewi128 on May 20, 2022

    Very rich and filling dessert. It looked beautiful. I used the accompanying frosting recipe, but I only made half, and there was even some leftover.

• Brownie bundt cake

  • Shewi128 on August 15, 2022

    This recipe is exactly as stated: a brownie made in a bundt cake pan. It had the very rich texture and flavor of a brownie. I'm not a chocoholic, so it was a little rich for me. I did add salted caramel butterscotch sauce on top, which helped increase the sweetness. Also, I wasn't sure if it was done in the middle, so I cooked it at the higher end of baking time. I would suggest baking it at lower end of time so it stays fudgy in the middle.

• Cider-spiked Kentucky butter bundtlettes

  • Shewi128 on October 03, 2022

    This made a good, dependable mini cake, but it wasn't very memorable.

• Peppermint bark cheesecake

  • Shewi128 on December 28, 2022

    Holy cow--this dessert was a 10/10. If you want a cheesecake that looks and tastes professional for the holidays, this is the one for you! This is a compliment, but it definitely looked like it came from the Cheesecake Factory. The filling was super creamy and not dry. I added some peppermint chunks to the filling for more interest. Also, I could not find chocolate graham crackers anywhere--so I got chocolate Teddy Grahams. The crust was the only thing that I didn't love, so maybe an Oreo crust, or a graham cracker crust with cocoa would've been better..? Either way, if you love peppermint bark, or the cheesecake, make this!

• Apples and honey upside-down cake

  • senzler on April 04, 2022

    I served with sour cream and honey drizzled over the top to cut the sweetness

• Invisible apple maple cake

  • Shewi128 on November 25, 2022

    I made this and royally screwed up twice.. my own fault, and nothing to do with the recipe. First, I layered the shingles of apples beautifully in the cake pan. Then I realized I forgot to add the flour. So I took the apples out and tried to stir in the flour as best as I could. I was upset, so I put the apples back in without making them pretty. After I put the cake pan in the oven, I realized I forgot the baking powder. So--the cake did not end up as beautiful as the photo, and the filling definitely did not work as intended. However, the flavor and texture were both good. I surprisingly liked the maple extract. I could not find maple sugar, so I used vanilla sugar instead. I'd consider making this again.

• Zingy lemon roll biscuits with lemon-cream cheese drizzle

  • Shewi128 on June 02, 2025

    This was the lemon roll of my dreams. Perfect lemon flavor with the filling and the glaze. However, the baking instructions for 55 minutes seemed too long, and it definitely was. I'm guessing it's more like 35-45 minutes max.

• Maple oat scones

  • Shewi128 on November 21, 2022

    This recipe has the best combo: scone, maple, and oats. I actually loved this recipe. I used a food processor to cut in butter because I'm lazy, and it still turned out great. I'll keep this recipe for easy breakfasts (I like to freeze scones and bake them straight from frozen).

  • lkgrover on September 18, 2023

    These scones were merely okay; they did not make my list of favorite scones. I used a pastry blender to mix the butter into the flour mix, which worked well. I did not make the glaze, because I thought it would be too sweet.

• Chocolate scones

  • Shewi128 on May 23, 2022

    I enjoyed this recipe, but I've made a better recipe from a blog. The scone wasn't as tender or flaky as I wanted.

• Lemon, poppy seed, and ricotta muffins

  • lorigenes on September 23, 2024

    Yummy, beautiful, tender and easy! Added a simple lemon juice powdered sugar glaze, but they were excellent with or without the glaze.

• Morning glory muffins

  • Shewi128 on May 26, 2022

    We loved these! The flavor and texture was very good. I left out the nuts due to food allergies. They cooked a little dark, though, likely from whole wheat flour.

• Honey-orange Parker House rolls

  • Shewi128 on December 28, 2022

    These definitely ended up being a little sweeter than I would have liked as a dinner roll. However, the family loved them. I thought they were ok. One thing that didn't work out was the shape. The rolls ended up being too soft and slippery from the butter, so the rolled shape didn't hold, and some of them ended up looking like twists.

• Parker House round rolls

  • Shewi128 on June 20, 2022

    Cross-posted: We loved these. The rolls were soft, tender, and lightly butter flavored. The little melted butter in the middle made them super soft inside. I had to add more than the 1/4 cup of extra flour (lots of Bake from Scratch recipes are like this for me, ? if related to wet Washington weather). I would definitely make these again.

• Cream cheese bread with cinnamon sugar

  • Shewi128 on September 05, 2023

    Very tender and easy bread. The swirl was easier to make than I thought. Delicious on its own or with fruit jam. Definitely will make again.

• Cheese breadsticks

  • racheljmorgan on May 15, 2022

    Easy and really excellent. Next time I might roll slightly thinner.

  • Shewi128 on May 23, 2022

    This was one of my favorite cheese breadstick recipes of all time. It was easy despite requiring hand-kneading. I left out gruyere, and I used mozzarella and parmesan only. This is definitely a repeat recipe.

• Dutch oven bread

  • Shewi128 on May 09, 2022

    This was super easy and turned out well. I would make this again, but I do prefer the tang of Dutch Oven bread made with beer and/or vinegar.

• Vanilla chai Liège waffles

  • Shewi128 on May 23, 2022

    This was my first ever liege waffle. It was very sweet, but the added spices worked very well in this recipe. I'd make it again.

• Roasted blueberry pull-apart loaf

  • racheljmorgan on May 27, 2022

    It's sweet like a breakfast Danish. Definitely a messy undertaking to assemble the loaf, but once cool it does hold together well. Next time I would cook the blueberries longer and cool them in fridge. Might be nice to try with cranberries some time. Kept well in an airtight container for 2 days, though by the 2nd day the bread tasted drier.

• Orange rolls

  • Shewi128 on June 20, 2022

    Cross-posted: These reminded me of the Alabama orange rolls from Cook's Country, likely because they both had the same inspiration from a local AL recipe. Anyways, I had to add more than the 1/4 flour as the dough was really soft. I did refrigerate the dough overnight, which actually helped roll out the soft dough in the morning. I then shaped and cut the rolls in the morning, which made it quicker. The recipe made 16 rolls for me instead of 14. The flavor was great, and the glaze was necessary for more orange flavor. The shredded coconut was an interesting touch--I don't know if it added much, but my husband liked it more than me.

• Honey-molasses brown bread

  • Shewi128 on May 19, 2022

    These required a lot of extra flour as it was a very sticky dough. the loaves ended up being very squat, so I'm not sure what happened during the proofing process. The flavor was pretty good, though.

• Ekmak

  • senzler on March 29, 2022

    This is quite good. The portions are quite large if you make 9. Next time I would make 18 ( halve the size of each)

  • Shewi128 on May 19, 2022

    The ricotta is a bit more savory, so you need the honey and powdered sugar on top. I also agree with the portions being huge.

• Sweet custard wool bread

  • Shewi128 on May 19, 2022

    This was beautiful and delicious. However, it needed more pastry cream on the inside! I want to try this technique again with a different filling as well.

• Traditional croissants

  • Shewi128 on April 04, 2023

    Method: 3/5, flavor 5/5. This was my first time making croissants, and I was like, this isn't THAT hard. Ppsh. The rolling took way longer than expected, and it definitely required some upper body strength. Also.. the method of having the croissants rise in a cold oven with steam from the boiled/hot water? I'm not sure about that. The butter started leaking from the croissants immediately. Also, if you make the chocolate version.. do NOT used chopped chocolate. It may leak on you too. Half of my croissants unrolled in the steamy oven, and the other half stayed together and looked professional. The flavor was very yeasty, and the texture was fluffy and flaky. I will try croissants again, but maybe not this method.

• Brown sugar-peach cobbler

  • Shewi128 on May 19, 2022

    This was very very sweet, but we loved it. If I make it again, I will make it with less sugar.

• Snickerdoodles

  • fultre on June 14, 2024

    A contender for best snickerdoodle recipe. Dough was very sticky. After chilling for timing reasons, it was much easier to work with. Medium cookie scoop, baked 8-9 minutes.

  • Saltbun on May 05, 2026

    Solid recipe, easy to follow, flavor is excellent. The cookies came out a little flatter than I expected, but the texture is chewy and nice, so fine by me! I did pop them in the oven immediately after mixing and scooping, so I’m curious to see if they retain a little more puffiness after a stint in the fridge. Something to test next time I make this recipe.

• Lemon-raspberry marble sandwich cookies

  • Shewi128 on May 20, 2022

    I loved the combo, and the swirl was easy to make. Not too sweet, and not too tart.

• Ode-to-panettone cookies

  • Kinhawaii on February 26, 2024

    Good- used my own fruit mix with dried cherries, golden raisins, dried figs, candied orange peel & triple sec- but it seemed like a waste of alcohol. I think I would use just enough to cover the fruit. I think it had a little too much butter & the soaking alcohol kind of made the outside of the cookie roll too wet. They spread more than expected. I love the flavors but I would adjust the dough. It took almost 5 minutes longer to cook.

• Sarah Bernhardt cookies

  • senzler on March 29, 2022

    These are puttsy but oh so worth it

• Pumpkin biscotti with maple glaze

  • senzler on April 03, 2022

    Great texture. Good way to use left over pumpkin but flavors not very pronounced

• Gelt cookie butter blossom cookies

  • Shewi128 on May 20, 2022

    These turned out great. I love the cookie butter alternative to peanut butter.

• Cakey brownies

  • Shewi128 on April 11, 2024

    These ended up being cakey as described, but also super crumbly. I've made better cakey brownies before. I wouldn't make these again.

• Spiced apples & cream bars

  • Shewi128 on May 19, 2022

    These were absolutely phenomenal. 10/10. Perfect blend of apples, spice, and creaminess from the cream cheese layer. Definitely would make again.

• Red velvet-cheesecake swirl brownies

  • Kinhawaii on December 12, 2023

    Very sweet & very soft- in the center…I did take their temperature so I am assuming that’s how they are supposed to be, but they are very gooey in the center. So good if that’s what you’re looking for. The only other cheesecake brownie I remember making was a Cook’s Illustrated recipe & I prefer its firmer fudge texture & less cream cheese. Nice red color.