SugarTreeBaking's Bookshelf

  • As others have mentioned, my cake was ready and slightly over baked at 60 minutes. Nice flavor, love the crunchy poppyseed texture. I would bet this cake will be even better in a day or two.
    about Poppy seed almond cake from Dessert Person added on May 15, 2021

  • Beautiful, unusual and delicious cake. Make sure to thinly slice the oranges as the recipe states. Let it sit a day or two as the flavor just gets better.

  • Quick and delicious. The roasting of the tomatoes is a killer technique that I’ll use in other recipes. Will make this again.
    about Creamy roasted tomato & orzo soup from Simply Julia added on April 28, 2021

  • Good and flavorful. The freeze-dried strawberries add a nice taste and beautiful pink color. Be careful not to overmix, my cake was more dense than it should have been. The browned butter frosting is perfect for this cake, just the right nutty taste. The frosting recipe makes just enough to fill and frost. I made this for an Easter dinner and it was well received. I will make it again when strawberries are in season.

  • Delicious! The roasted grapes were a real treat, I let them get very caramelized - Yum! Leftovers are chilling in the refrigerator and I suspect this will taste delicious, cold. I did not have Freekeh, used Farro without issue. I will make this again.
    about Freekeh and roasted grape salad from Sababa added on March 21, 2021

  • Terrific flavors, but I’d agree with the other notes- too salty.
    about Roasted cauliflower with lemon & capers from Modern Comfort Food added on February 22, 2021

  • Easy, delicious. Didn’t have Granny Smith, subbed a Fuji apple and cut back the sugar slightly. Will repeat this recipe.
    about Apple cinnamon Dutch baby from Modern Comfort Food added on February 21, 2021

  • Very good, eggs were perfectly cooked. Follow the recipe as stated and be careful to not over salt as I did.
    about Smashed eggs on toast from Modern Comfort Food added on February 21, 2021

  • Comes together easily. I used the meat from a rotisserie chicken instead of the chicken thighs. Also cut back on the chicken broth, only used 1.5qts as I wanted more of a stew. Don't forget the lime juice. Not too spicy with the ancho chile powder.
    about Posole rojo with chicken from Milk Street: Tuesday Nights added on January 24, 2021

  • Easy recipe, nice brunch option. I added cayenne for more kick. Watch cooking time, my eggs were still runny after the specified 30 minutes. Served with salsa.
    about Torta tex-icana from Border Cookbook added on January 02, 2021

  • Stunning dish, but I agreed with a previous review - the raw garlic overwhelmed the other flavors.

  • My pistachios weren’t as green as those pictured, so the color contrast wasn’t as pronounced. Straightforward recipe, nice result. I could see these rolled in red sanding sugar instead of the course sugar for the holidays.
    about Pistachio pinwheels from Dessert Person added on November 09, 2020

  • Very delicious! I soaked the beans overnight and followed the recipe as stated. Now that I’m familiar with the process, next time will be easier. My garlic cooked fast, watch the timing on that step.
    about White bean mash with garlic aïoli from Ottolenghi Flavour / Flavor added on November 03, 2020

  • So delicious! I made mine with a mini Hubbard Squash and halved the recipe. Terrific flavors, the heat from the chile was wonderful. A keeper.

  • Delicious! We loved every last bit of the sauce. Easy prep. A classic.
    about Roasted pork loin with rosemary from Dinner in French added on October 24, 2020

  • My plums were sweet and delicious - how do I know? Because I left out the sugar that was meant to sweeten the fruit and the cake was still wonderful. I loved the food processor method of mixing the dough, very easy. I will make this again.
    about Gâteau Breton with plums and cardamom from Dinner in French added on October 24, 2020

  • Heads up: Cake volume will NOT fit in the specified 10 cup Bundt pan. Use a 12 cup pan.
    about Spiced rum bundt cake from Good Book of Southern Baking added on October 20, 2020

  • Perfection. Do not modify ingredients, simply make as stated, including the overnight rise. Cooked in my vintage waffle maker to rave reviews.
    about Raised waffles from Breakfast Book added on October 18, 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!
    about Pecan sandies from Good Book of Southern Baking added on October 12, 2020

  • Excellent cookie, bursting with tongue tingling ginger flavor. Easy to mix up - no beating. I made mine larger, 22g each yielded 34 3” cookies. Chewy and delicious.

  • I have to agree with twoyolks, great potential with many flavors and textures, but even after an overnight marinade, the chicken was bland. The flavors never came together, the Jerusalem artichokes were just okay. A disappointment. A bright note - love the great coloring prior to baking.
    about Roasted chicken with Jerusalem artichoke & lemons from Jerusalem added on October 08, 2020

  • Excellent Oatmeal cookies, this will now be my go-to. Perfect texture and the golden raisins were enjoyed by even the non-raisin lovers. My scoop was too large, resulting in big cookies, but no complaints from the cookie eaters.
    about (The original) Mrs. Braun's oatmeal cookies from Midwest Made added on September 23, 2020

  • Delicious! I used in-season local peaches, peak flavor. Consider doubling the recipe as the jam cooks down considerably.
    about Roasted peach and honey jam from New Midwestern Table added on August 15, 2020

  • Easy weeknight dinner, served ours with Israeli couscous to soak up the delicious sauce.
    about Lemon-tarragon chicken from At Home with Magnolia added on July 14, 2020

  • Oh my! I missed the errata mentioning the missing baking powder. Without it, I have a flat loaf with little rise and not much texture.
    about Blueberry, almond and lemon cake from Ottolenghi Simple added on May 20, 2020