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What's for Dessert: Simple Recipes for Dessert People: A Baking Book
NEW YORK TIMES BESTSELLER • A love letter to dessert by the New York Times bestselling author of Dessert Person
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Vice, Mother Jones
“Whether you’re into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What’s for dessert?”—Claire Saffitz
Claire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire.
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Vice, Mother Jones
“Whether you’re into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What’s for dessert?”—Claire Saffitz
Claire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire.
368 pages, Hardcover
First published November 8, 2022
447 people are currently reading
7879 people want to read
About the author
Claire Saffitz
6 books252 followersClaire Saffitz is a professional pastry chef and YouTube personality. Saffitz stars in several series on the Bon Appétit YouTube channel, most notably Gourmet Makes, in which she creates gourmet versions of popular snack foods by reverse engineering them.
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Displaying 1 - 30 of 108 reviews
November 25, 2022
I received an advance reader copy of this book to read in exchange for an honest review as part of the book tour hosted by Random Things Tours.
What's For Dessert is an absolutely amazing cookbook for one of my favourite dishes - dessert! This impressive size book not only has a huge variety of recipes but is accompanied by colour photographs and includes a very clever recipe matrix at the beginning which helps tremendously to help you decide what to make depending on how much time you have available to make something. There is honestly something for everyone in this book no matter what your taste! The book features chilled frozen desserts, easy cakes, stovetop, pies, tarts, cobblers, bars, cookies, candies, oven based and also has a recipes techniques section which is very useful.
This is so mouthwatering to go through and will have your taste glands tingling. This would be a perfect gift for any foodie or baker and I'm so grateful for this amazing copy!
What's For Dessert is an absolutely amazing cookbook for one of my favourite dishes - dessert! This impressive size book not only has a huge variety of recipes but is accompanied by colour photographs and includes a very clever recipe matrix at the beginning which helps tremendously to help you decide what to make depending on how much time you have available to make something. There is honestly something for everyone in this book no matter what your taste! The book features chilled frozen desserts, easy cakes, stovetop, pies, tarts, cobblers, bars, cookies, candies, oven based and also has a recipes techniques section which is very useful.
This is so mouthwatering to go through and will have your taste glands tingling. This would be a perfect gift for any foodie or baker and I'm so grateful for this amazing copy!
November 7, 2022
5☆ A Beautiful Cookbook
What's for Dessert literally has something for everyone's tastes.
It's made up of the following chapters-
*Chilled & Frozen Desserts
*Stovetop Desserts
*Easy Cakes
*Bars, Cookies & Candied Things
*Pies, Tarts, Cobblers & Crisps
*More Desserts from the Oven
*Essential Recipes & Techniques
The recipes are simple to follow, the ingredients are measured in cups, Grams & Oz yippee!!! The recipes are beautifully illustrated making this book an absolute joy to read.
I love all the little added extras like step by step picture guides on how to do things like cutting and segmentation of fruits, making Creme Anglaise all with pictures, folding in mixtures, making caramel sauce ( my nemesis 🤭)
It really is a joy to have a reference to look back too.
What's for Dessert would make a Beautiful Gift for someone who adores baking, maybe just starting out baking or someone who has been baking for a long time. Either way this book deserves a place on your Cookbook shelf or library!
Thank you to Netgalley and Murdoch Books for this copy which I reviewed honestly and voluntarily.
What's for Dessert literally has something for everyone's tastes.
It's made up of the following chapters-
*Chilled & Frozen Desserts
*Stovetop Desserts
*Easy Cakes
*Bars, Cookies & Candied Things
*Pies, Tarts, Cobblers & Crisps
*More Desserts from the Oven
*Essential Recipes & Techniques
The recipes are simple to follow, the ingredients are measured in cups, Grams & Oz yippee!!! The recipes are beautifully illustrated making this book an absolute joy to read.
I love all the little added extras like step by step picture guides on how to do things like cutting and segmentation of fruits, making Creme Anglaise all with pictures, folding in mixtures, making caramel sauce ( my nemesis 🤭)
It really is a joy to have a reference to look back too.
What's for Dessert would make a Beautiful Gift for someone who adores baking, maybe just starting out baking or someone who has been baking for a long time. Either way this book deserves a place on your Cookbook shelf or library!
Thank you to Netgalley and Murdoch Books for this copy which I reviewed honestly and voluntarily.
August 10, 2022
I am spoiled for choice reading this book of recipes.
The book is full of tips and beautiful photos. Excellent detailed recipes and step by step instructions.
I’m sure this will be used as the go to book in my house for puddings.
Thank you to NetGalley and Murdoch Books for my e-copy in exchange for an honest review.
The book is full of tips and beautiful photos. Excellent detailed recipes and step by step instructions.
I’m sure this will be used as the go to book in my house for puddings.
Thank you to NetGalley and Murdoch Books for my e-copy in exchange for an honest review.
June 24, 2024
4 stars = I would definitely borrow this from the library again, but wouldn’t purchase for myself.
What I made:
I only had the chance to make her raspberry rhubarb shortcakes (she also has made a free YouTube video sharing this one) but I was running short on time and ingredients so I ended up substituting strawberries for raspberries and used a different recipe for the shortcakes. The recipe seemed a little “extra” but the poached fruit/rhubarb with white wine was incredible and worth the extra effort. I also made the whipped mascarpone topping and sprinkled the biscuits with poppyseeds as directed. So good. Would definitely make again.
Overall:
There were lots of interesting and flavor-forward sounding recipes that caught my eye as I flipped through this book. What one would expect from Claire, I suppose! I stay in my lane with Deb from Smitten Kitchen’s efficiency but for a fancy treat I would definitely check this book out again! Oh and she (Claire) has an incredible chart that plots out each recipe in the book on level of difficulty and time. A type A dream, honestly.
What I made:
I only had the chance to make her raspberry rhubarb shortcakes (she also has made a free YouTube video sharing this one) but I was running short on time and ingredients so I ended up substituting strawberries for raspberries and used a different recipe for the shortcakes. The recipe seemed a little “extra” but the poached fruit/rhubarb with white wine was incredible and worth the extra effort. I also made the whipped mascarpone topping and sprinkled the biscuits with poppyseeds as directed. So good. Would definitely make again.
Overall:
There were lots of interesting and flavor-forward sounding recipes that caught my eye as I flipped through this book. What one would expect from Claire, I suppose! I stay in my lane with Deb from Smitten Kitchen’s efficiency but for a fancy treat I would definitely check this book out again! Oh and she (Claire) has an incredible chart that plots out each recipe in the book on level of difficulty and time. A type A dream, honestly.
December 26, 2024
So far I've baked 28 recipes from What's for Dessert (and yes - I keep track of this via a spreadsheet in which I also give each bake a rating from 1 to 5 once complete). This is a far cry from the number of recipes I've baked from Claire Saffitz's debut cookbook (78), Dessert Person, but I feel that I've made enough headway in this one that I can give my evaluation.
I'll start off with acknowledging that this cookbook has some absolutely stellar recipes. The recipes I've given a 5 star rating to our the goat milk panna cotta with guava sauce, the classic sundae bombe, the tiramisu-y icebox cake, the mango-yogurt mousse, the malted banana upside-down cake, the hazelnut tres leches, the caramelized pear turnover, and the fried sour cherry pies. Absolutely delicious and perfect and it's worth buying the cookbook just for access to these recipes alone.
However, when I encountered a recipe in Dessert Person that made me go, "Hmph, I'm not so sure about this one, but I'll give it a try", almost every time I was at least pleasantly surprised with the result and often even blown away (looking at you mascarpone cake with red wine prunes), my experience with What's for Dessert has not been the same. Often when I have that, hmph IDK about that reaction to a recipe in this cookbook, my gut instinct turns out to be correct and the result is a letdown. The most recent flops I've had were the spiced pear charlotte with brioche and roasted lemon tart.
What's most baffling to me is that there is overlap in some of the recipes between the two cookbooks - for example both have a brownie recipe, an apple tart recipe, a lemon tart recipe, and a pie crust recipe - but the resulting product from the What's for Dessert recipe is so much worse. I have a friend who's mom recently passed away, so my partner and I made her a platter of four different brownies which included the cocoa chestnut brownies from What's for Dessert. All three of us (myself, my partner, and my friend) ranked the cocoa chestnut brownies dead last. They are pretty much the antithesis of everything I love in a brownie - cakey and dense and with too rich of a ganache. If you're going to spend the money on chestnuts you're better off making the pear chestnut cake from Dessert Person!
After working through both cookbooks, it's obvious that Dessert Person was a passion project, and great care was taken with the recipe development and testing, but that same level of care was not given for Claire's second cookbook. And I don't totally fault her for this, I'm sure she was under a lot of pressure to churn out a follow up quickly, and with recipes that are oriented towards less experienced home bakers without access to a stand mixer. Despite its flaws, What's for Dessert still deserves a solid 4-star rating, but if you're like me and was expecting another Dessert Person masterpiece, think again.
I'll start off with acknowledging that this cookbook has some absolutely stellar recipes. The recipes I've given a 5 star rating to our the goat milk panna cotta with guava sauce, the classic sundae bombe, the tiramisu-y icebox cake, the mango-yogurt mousse, the malted banana upside-down cake, the hazelnut tres leches, the caramelized pear turnover, and the fried sour cherry pies. Absolutely delicious and perfect and it's worth buying the cookbook just for access to these recipes alone.
However, when I encountered a recipe in Dessert Person that made me go, "Hmph, I'm not so sure about this one, but I'll give it a try", almost every time I was at least pleasantly surprised with the result and often even blown away (looking at you mascarpone cake with red wine prunes), my experience with What's for Dessert has not been the same. Often when I have that, hmph IDK about that reaction to a recipe in this cookbook, my gut instinct turns out to be correct and the result is a letdown. The most recent flops I've had were the spiced pear charlotte with brioche and roasted lemon tart.
What's most baffling to me is that there is overlap in some of the recipes between the two cookbooks - for example both have a brownie recipe, an apple tart recipe, a lemon tart recipe, and a pie crust recipe - but the resulting product from the What's for Dessert recipe is so much worse. I have a friend who's mom recently passed away, so my partner and I made her a platter of four different brownies which included the cocoa chestnut brownies from What's for Dessert. All three of us (myself, my partner, and my friend) ranked the cocoa chestnut brownies dead last. They are pretty much the antithesis of everything I love in a brownie - cakey and dense and with too rich of a ganache. If you're going to spend the money on chestnuts you're better off making the pear chestnut cake from Dessert Person!
After working through both cookbooks, it's obvious that Dessert Person was a passion project, and great care was taken with the recipe development and testing, but that same level of care was not given for Claire's second cookbook. And I don't totally fault her for this, I'm sure she was under a lot of pressure to churn out a follow up quickly, and with recipes that are oriented towards less experienced home bakers without access to a stand mixer. Despite its flaws, What's for Dessert still deserves a solid 4-star rating, but if you're like me and was expecting another Dessert Person masterpiece, think again.
June 6, 2024
Anyone who knows me knows two things:
1. If I made them any sort of dessert or bread (and it was good) there’s a 99% chance it’s a recipe from Claire saffitz
2. I am obsessed with her cookbooks, her YouTube, and her. AND FOR GOOD REASON! I am not exaggerating when I say every single recipe I have tried of hers is amazing. She is an expert and it clearly shows because lady knows her stuff.
I cannot say enough about how much I love this cookbook and dessert person. Much love much happiness much tasty treats
1. If I made them any sort of dessert or bread (and it was good) there’s a 99% chance it’s a recipe from Claire saffitz
2. I am obsessed with her cookbooks, her YouTube, and her. AND FOR GOOD REASON! I am not exaggerating when I say every single recipe I have tried of hers is amazing. She is an expert and it clearly shows because lady knows her stuff.
I cannot say enough about how much I love this cookbook and dessert person. Much love much happiness much tasty treats
December 21, 2023
The raspberry thumbprints were a hit at work. I tried making crème caramel and it failed miserably but it made a good frozen custard. I am going to buy a copy (I had checked it out at the library) and try mastering soufflés.
December 28, 2022
Cannot wait to try a solid 75% of this book
May 8, 2024
Wow, this is one of the worst cookbooks I’ve ever read. First of all, it’s billed as an accessible cookbook and even makes a point to say all recipes can be made without a stand mixer because they’re too expensive and fussy. But then, the author says she likes kosher salt best and talks about two different kinds of kosher salt and how to measure/adjust for them and doesn’t provide any reference point for table salt. Other than she doesn’t like table salt because it’s iodized and most food tasters agree it tastes tinny. I think it is utterly ridiculous that NONE of the recipes have measurements for table salt - The one thing that everyone has in their pantry.
So I didn’t make any of the recipes, but flipping through I wasn’t inspired by the names or the pictures. The photographer was going for a retro esthetic so a lot of 70’s colors and food styling was used. It looked a lot like the old cookbooks I saw being used growing up, and not in a good way. There weren’t any “regular” recipes 😂 Like instead of brownies, there were chestnut brownies. What??
As a lover of dessert, I was upset after reading it. Do not recommend.
So I didn’t make any of the recipes, but flipping through I wasn’t inspired by the names or the pictures. The photographer was going for a retro esthetic so a lot of 70’s colors and food styling was used. It looked a lot like the old cookbooks I saw being used growing up, and not in a good way. There weren’t any “regular” recipes 😂 Like instead of brownies, there were chestnut brownies. What??
As a lover of dessert, I was upset after reading it. Do not recommend.
March 4, 2024
Okay cookbook. Maybe she should wait a while between books.
February 3, 2023
This book is me to a T. It's as if it was written for me.
When I go out to eat with friends, my first question is always 'What's for dessert?'
A meal is not complete without dessert.
If the meal is amazing, but the dessert is terrible, I'll only remember how terrible the dessert was.
To say, I love What's for Dessert is an understatement.
This is a huge book, sturdy, full of gorgeous photos that send your salivary glands into overdrive.
If you don't like dessert (are you human?), I guarantee you'll still find something you'll want to try and make in this impressive collection of recipes.
When I go out to eat with friends, my first question is always 'What's for dessert?'
A meal is not complete without dessert.
If the meal is amazing, but the dessert is terrible, I'll only remember how terrible the dessert was.
To say, I love What's for Dessert is an understatement.
This is a huge book, sturdy, full of gorgeous photos that send your salivary glands into overdrive.
If you don't like dessert (are you human?), I guarantee you'll still find something you'll want to try and make in this impressive collection of recipes.
February 28, 2023
Some lovely and interesting recipes. Unfortunately, not a good fit for me or something I was interested in making.
March 18, 2023
Let me preface with me not really loving to bake, I love to cook, baking has too much room for error…but I do love to eat ALL the desserts. One of my favorite things about this book is the vintage look of the pictures, and the fact that the author used some really fantastic vintage dishes, so it took me back to my childhood and all of my grandmas & great grandmas kitchens.
Majority of the recipes really seem pretty easy…& her side notes on each recipe are super (substitutions, make ahead, different pans/utensils, techniques, etc). I also appreciate that the ingredients are mostly basic and easy to find locally, and she’s not judgy - you want to buy all organic & high end, go for it, you need to buy the cheapest most basic, great. The end result is that really anyone can make and enjoy these recipes for their own comfort, or to gift to others that need the comfort of baked goods.
Majority of the recipes really seem pretty easy…& her side notes on each recipe are super (substitutions, make ahead, different pans/utensils, techniques, etc). I also appreciate that the ingredients are mostly basic and easy to find locally, and she’s not judgy - you want to buy all organic & high end, go for it, you need to buy the cheapest most basic, great. The end result is that really anyone can make and enjoy these recipes for their own comfort, or to gift to others that need the comfort of baked goods.
February 22, 2023
My favorite part of this comprehensive baking and dessert creation guide is the last chapter: Essential Recipes and Techniques because it is some of the clearest instructions (and photos) of some potential pesky problems like Browning Butter and Recovering Over Whipped Cream. The book has the usual preface info with the rational for the book, what to expect as you turn its pages, an overview of preferred ingredients and equipment needed. I also appreciated the Recipe Matrix that covers the time it takes to make these goodies plus their degree of difficulty from Very Easy to Difficult. Saffitz covers Chilled and Frozen Desserts, Stove top creations like crepes and puddings, Easy Cakes, Bars, Cookies, and Candied Things, Pies, Tarts, Cobblers, and Crisps, and next to last, More Desserts from the Oven which are harder to classify. Like I wrote: Comprehensive. Each recipe has an companion photo for illustration and is broken down into what to expect, a personal appreciation for the item, the ingredients in both ounces and grams, excellent step-by-step directions and how to serve. As well as the answers to Can I make it ahead? Halve the recipe? Make a low-fat substitution for the cream? Etc., Very valuable. She also throws in a sidebar now and then on topics like “Be a Cookie Hero” on how to pre-plan and pre-bake so one is ready for any last minute occasion. I enjoyed the retro 50s/60s color palette in the photography and dishware featured. Accessible, varied, instructive, and delicious. For Fans of Saffitz’s previous books, as well as Paul Hollywood’s Bake, Jennifer Sheehan’s Snackable Bakes, and anything by Christina Tosi.
December 1, 2022
In a crowded market, this book stands out for being sensibly organised, easy to follow and - praise be 🙌🏻- giving measurements in grams as well as cups, making it accessible for non-Americans as well.
Lots of interesting recipes I’m keen to try and refreshing twists on old favourites, such as chestnut and chocolate brownies and prune-Armagnac rugelach.
Some great tips on recipe staples at the end of the book, as well as step-by-step illustrations that will be invaluable for newbies.
Great balance of helpful advice, information, tips and recipes. Lovely addition to any cookbook collection.
With thanks to NetGalley and the publisher for an arc of this book in exchange for an honest review.
Lots of interesting recipes I’m keen to try and refreshing twists on old favourites, such as chestnut and chocolate brownies and prune-Armagnac rugelach.
Some great tips on recipe staples at the end of the book, as well as step-by-step illustrations that will be invaluable for newbies.
Great balance of helpful advice, information, tips and recipes. Lovely addition to any cookbook collection.
With thanks to NetGalley and the publisher for an arc of this book in exchange for an honest review.
April 12, 2023
Beautiful cookbook that makes my dessert dreams come true! 🎂🍰🧁🍪
I honestly spent so much time gushing over the pictures, I wish I had this book in a physical format. Claire's tips & tricks section at the beginning of the book is a must-read (i.e., see the low-down on ingredients and cookware), and I thought it was so wonderful for her to have a blurb about being more sustainable in the kitchen. Recipes are written with a Q&A attached to each, which were entertaining and helpful. Claire's accompanying YouTube videos were also great for learning how to do more tricky cooking techniques.
I made two recipes: the banana upside-down cake and the sesame banana tart, and they were AMAZING. Want to try some new desserts? GET THIS BOOK!
I honestly spent so much time gushing over the pictures, I wish I had this book in a physical format. Claire's tips & tricks section at the beginning of the book is a must-read (i.e., see the low-down on ingredients and cookware), and I thought it was so wonderful for her to have a blurb about being more sustainable in the kitchen. Recipes are written with a Q&A attached to each, which were entertaining and helpful. Claire's accompanying YouTube videos were also great for learning how to do more tricky cooking techniques.
I made two recipes: the banana upside-down cake and the sesame banana tart, and they were AMAZING. Want to try some new desserts? GET THIS BOOK!
December 31, 2022
Mah Queen!!
Read
January 16, 2023I’d like to revisit this one when I’m feeling up to more baking, especially the easy cakes chapter.
January 17, 2023
I like more of these recipes than the ones in her previous book. I got this from the library and am going to try to make the banana sesame tart before I have to return it. If it turns out delicious I may go purchase this.
May 9, 2023
honestly, I couldn't get excited with 90% of this book
and I don't think I've ever said much, if at all
people think it's not as good as her first book.
I would say 30% weaker and then some
it just feels like she just went through some old cookbooks for 80% of her inspirations
and 20% contemporary
but it feels rather flat
some find it more of a beginners book for dessert makers, but for half of the people out there
the recipes are still pretty involved. Which I think is just a way of saying, it's regular old-fashioned recipes.
Seems like a totally average book, with minimal excitement.
If anyone can point out their top ten recipes, I would be highly interested to see which ones thrilled people....
---
Roasted red plum and Biscoff icebox cake
red plums - cinnamon stick - Demerara sugar
heavy cream - Biscoff cookies
French 75 jelly with grapefruit
[gin, lemon and champagne cocktails as jello, I’ve had a french 75’s before and im not terribly thrilled]
unflavored gelatin powder
gin - rosé dry sparkling wine
Oro Blanco grapefruit - red grapefruit
Pineapple and cocont-rum sundaes
canned unsweetened coconut milk - bananas
sweetened cream of coconut - dark rum - pineapple
coconut oil - unsweetened coconut flakes - Maraschino cherries
Melon parfaits [cottage cheese and watermelon?? No!!]
watermelons - lime - light agave nectar
cottage cheese - mascarpone cheese
Persimmon panna cotta
unflavored gelatin powder - buttermilk
Hachiya persimmons - lemons
heavy cream - Fuyu persimmons
Goat milk panna cotta with guava sauce [evaporated goat milk - No! No! No!]
gelatin - evaporated goat milk
heavy cream - guava paste
Classic sundae bombe [not popular anymore, but this seems one of the interesting ones]
slivered almonds - chocolate wafers
chocolate ice cream - vanilla ice cream
Maraschino cherries - dark chocolate
heavy cream - sprinkles
Salty brownie ice cream sandwiches
dark chocolate - eggs - flaky sea salt
vanilla ice cream - Oreo cookies
No-bake lime-coconut custards with coconut crumble
canned unsweetened coconut milk
heavy cream - lime - graham crackers
unsweetened shredded coconut
virgin coconut oil - light agave syrup
Tiramisu-y icebox cake
[typical 80s Italy, though it was a rare photo dessert in the 1920s and late 60s in a few cafes]
coffee - Kahlúa - egg yolks
instant coffee granules - mascarpone cheese
heavy cream - ladyfingers - unsweetened cocoa powder
No-bake strawberry ricotta cheesecake
ricotta cheese - lemons - cream cheese
heavy cream - graham crackers
egg yolks - strawberries - unflavored gelatin powder
Grape semifreddo [interesting]
Concord grapes - lemons - egg yolks
unsalted butter - heavy cream - eggs
No-bake grapefruit bars
graham crackers - heavy cream
grapefruit - cream cheese
red grapefruits - lemons
Marbled mint chocolate mousse
white chocolate - dark chocolate
heavy cream - eggs - peppermint extract
Coffee stracciatella semifreddo [sounds like zabiglioni without the sweet marsala wine, like an eggy vanilla ice cream]
heavy cream - dark chocolate
eggs - instant espresso powder
Mango-yogurt mousse
unflavored gelatin powder - egg yolks - oranges
ground cardamom - frozen mango chunks
yogurt - heavy cream
Hot chocolate with marshmallows
milk - unsweetened chocolate - sweetened condensed milk
unflavored gelatin powder - light corn syrup - egg whites
Coconut-jasmine rice pudding with lychee
unsweetened coconut milk - jasmine rice - rice milk
jasmine green tea bags - unsweetened coconut chips - lychees in syrup
Tapioca pudding with saffron and pomegranate
milk - pearl tapioca - saffron threads
ground cardamom - egg yolks - pomegranate arils
Creamy rice pudding with candied kumquats
Arborio rice - milk
vanilla bean - sugar
kumquats - crème fraîche - lemon
Toasted farro pudding with red wine cherries
semi-pearled farro - milk - honey
cinnamon sticks - Demerara sugar - egg yolk
lemon - dried cherries - red wine
Banoffee pudding
overripe banana - milk - dulce de leche
egg yolks - eggs - heavy cream
sour cream - digestive biscuits
Burnt maple pain perdu
brioche - maple syrup - half-and-half
vanilla bean - egg yolks - eggs
Demerara sugar - heavy cream
Chocolate coupes
unsweetened cocoa powder - milk
egg yolks - eggs
dark chocolate - chocolate wafers - heavy cream
Old-fashioned cherries jubilee
jarred sour cherries - oranges
Demerara sugar - Angostura bitters
bourbon - vanilla ice cream
Bananas flambé [the Hawaiian nuts are a nice touch]
mascarpone - heavy cream - banana liqueur
cinnamon - nutmeg - bananas
dark rum - roasted macadamia nuts
Floating islands
sliced almonds - sugar - milk
half-and-half - vanilla beans - eggs
Sweet cheese blintzes with lemony apricot compote
dried apricots - honey - lemon
flour - eggs - milk
farmer's cheese - cream cheese - unsalted butter
Malted and salted caramel pudding
heavy cream - sugar - milk
vanilla bean - malted milk powder
egg yolks - eggs
Biscoff cookies - kosher salt
Frosted sour cream cake doughnuts
cake flour - nutmeg
eggs - egg yolks
sour cream - neutral oil of your choice
icing sugar - unsweetened cocoa powder
Chocolate frosting [for the donuts]
icing sugar - unsweetened cocoa powder - sour cream
Strawberry frosting [for the donuts]
freeze-dried strawberries - icing sugar - sour cream
Vanilla frosting [for the donuts]
sour cream - vanilla extract - icing sugar
Buckwheat and lemon crepes Suzette
buckwheat flour
eggs - milk - lemon
unsalted butter - Cognac
Pillowy beignets
flour - rye flour - active dry yeast
eggs - neutral oil of your choice
Fennel and olive oil cake with blackberries
extra-virgin olive oil - fennel seed
flour - yogurt - eggs
sugar - blackberries - lemons
Rhubarb and oat crumb cakes [interesting that strawberry jam is matched with the rhubarb for a lighter sweeter feel]
flour - old-fashioned rolled oats
ground cardamom - unsalted butter
unsweetened applesauce - eggs
rhubarb - strawberry jam
Honey-roasted apple cake
apples - honey - flour
cinnamon - allspice - nutmeg
eggs - Demerara sugar - apple cider vinegar
Blueberry buckle with cornflake streusel
flour - cinnamon - unsalted butter
cornflakes - coarse yellow cornmeal
sugar - eggs - buttermilk
blueberries - lemon
Crunchy almond cake
sliced almonds - Demerara sugar - almond paste
unsalted butter - eggs - Amaretto
Peach, bourbon and pecan cake
pecans - flour - unsalted butter
eggs - bourbon
peaches - peach jam
Morning glorious loaf cake
coconut oil - Granny Smith apples
carrots - roasted salted sunflower seeds
unsweetened shredded coconut - flour - cinnamon
ginger - eggs - unsweetened applesauce
maple syrup - virgin coconut oil - cream cheese
Cranberry anadama cake
molasses - cranberries - flour
coarse yellow cornmeal - cloves
oranges - sugar - unsalted butter
eggs - icing sugar
Molten chocolate olive oil cakes
extra-virgin olive oil - dark chocolate
egg yolks - eggs
Sticky pumpkin-chestnut gingerbread
roasted chestnuts - molasses
canned unsweetened pumpkin purée
fresh ginger - flour - cinnamon
nutmeg - cloves - sugar
eggs - unsalted butter
dark brown sugar - heavy cream
Crystallized Meyer lemon bundt cake
flour - milk - Meyer lemon
sugar - eggs - extra-virgin olive oil
Polenta pistachio pound cake
milk - coarse polenta
raw pistachios - flour
lemons - unsalted butter - eggs
Flourless chocolate meringue cake
bananas - sour cream - dark rum
flour - malted milk powder
unsalted butter - eggs - heavy cream
Whipped cream tres leches cake with hazelnuts
blanched hazelnuts - heavy cream - flour
cinnamon - eggs - sugar
milk - sweetened condensed milk
Marbled sheet cake
flour - unsweetened cocoa powder - coffee
sugar - eggs - mayonnaise
buttermilk - vanilla extract - milk
unsalted butter - cream cheese - sprinkles
Raspberry almond thumbprints
almond flour - lemons
almond extract - raspberry jam
egg white - freeze-dried raspberries
Phyllo cardamom pinwheels
Demerara sugar - ground cardamom
frozen phyllo dough - unsalted butter
Seedy whole wheat chocolate chip skillet cookie
pumpkin seeds - sunflower seeds
sesame seeds - chia seeds
poppy seeds - unsalted butter
whole wheat flour - eggs - dark chocolate
Cocoa-chestnut brownies
unsalted butter - roasted chestnuts
unsweetened cocoa powder - eggs
sugar - dark chocolate - heavy cream
Honey and tahini toffee matzo
matzo - sesame seeds
light brown sugar - honey - tahini
Salty cashew blondies
roasted salted cashew nuts - unsalted butter
light brown sugar - eggs
flour - flaky sea salt
Glazed spelt graham crackers [with mystery stuff till you read the recipe!]
spelt flour - cinnamon - unsalted butter
honey - icing sugar - store-cupboard ingredients
Toasted rice sablés
white rice flour - crispy rice cereal
unsalted butter - icing sugar - eggs
Lime squiggles
flour - cream cheese
unsalted butter - limes - icing sugar
All-in shortbreads
unsalted butter - egg yolks
flour - pretzel rods
pecans - dark chocolate
unsweetened coconut flakes
pumpkin seeds - Demerara sugar
Coconut macaroon bars [a condensed milk recipe i didn’t scrunch my nose at actually]
almond flour - unsweetened shredded coconut
egg whites - unsweetened coconut flakes
sweetened condensed milk
Caramel peanut popcorn bars [lighter than cracker jack, in quasi-snickers form]
sugar - light corn syrup
popcorn - roasted salted peanuts
Free-form hazelnut Florentines [odd isn’t it - its like Penotti vanilla spread with Nutella]
blanched hazelnuts - heavy cream
honey - unsweetened chocolate
chocolate hazelnut spread
Sugar cookies [these taste wonderful as a child, but often these things always taste underbaked and sorta raw]
flour - unsalted butter
Demerara sugar - eggs
almond extract - white sanding sugar
Blue and white cookies (page 220)
from What's for Dessert: Simple Recipes for Dessert People by Claire Saffitz
Categories: Cookies, biscuits & crackers - Frostings & fillings - Quick / easy - Afternoon tea
Ingredients: flour - sugar - lemons - unsalted butter - eggs - buttermilk - icing sugar - light corn syrup - blueberry jam
Prune and almond rugelach [old germanic flavours in cream cheese]
pitted prunes - Port wine
almond paste - flour
cream cheese - unsalted butter
eggs - Demerara sugar
Cherry and brown butter buckwheat crisp [never got excited by crisp or buckwheat]
buckwheat groats - sweet cherries
lemon - egg white - flour
buckwheat flour - cinnamon - unsalted butter
Pastry bianco with slow-roasted plums [finally a decent exciting one]
Italian plums - Demerara sugar
eggs - crème fraîche
heavy cream - flour - unsalted butter
Berry crisp with seedy granola topping [not enough seeds saith the hummingbird who baked]
blueberries - blackberries - raspberries
old-fashioned rolled oats
whole wheat flour - wheat germ
cinnamon - unsalted butter
pumpkin seeds - sunflower seeds - sesame seeds
flaxseeds - chia seeds
Easy apple galette [nice combo]
Demerara sugar - vanilla bean
flour - unsalted butter
dried breadcrumbs - apples
heavy cream - apricot jam
Apricot and strawberry galette
vanilla bean - lemon - Demerara sugar
dried breadcrumbs - flour
unsalted butter - apricots
strawberries - eggs
Honeyed nut and phyllo pie [screw phyllo give me puff pastry, not tracing paper]
nuts of your choice - ground cardamom
honey - unsalted butter
frozen phyllo dough
Demerara sugar - orange blossom water
Banana-sesame cream tart [not sure what to think of this]
Nilla Wafers - toasted sesame seeds
overripe bananas - toasted sesame oil
egg yolks - heavy cream- sour cream
Peach drop biscuit cobbler
peaches - ginger - cinnamon
nutmeg - heavy cream - Demerara sugar
oranges - flour - unsalted butter
Rhubarb and raspberry shortcakes with poppy seeds [interesting actually]
white wine - sugar - oranges
rhubarb - raspberries - flour
unsalted butter - heavy cream - poppy seeds
Demerara sugar - mascarpone cheese
Roasted lemon tart
lemon - sugar - heavy cream
flour - unsalted butter
egg yolks - eggs - cornmeal
S'mores tart
unsalted butter - graham crackers - dark chocolate
heavy cream - unflavored gelatin powder - light corn syrup
egg whites - eggs - sugar
Caramelized pear turnover with sage
heavy cream - Demerara sugar - sage
pears - lemons
flour - unsalted butter - eggs
Quince and pineapple jam tart
quince - pineapple - sugar
vanilla bean - flour - cinnamon
lemon - unsalted butter - eggs
Cinnamon-&-sugar apple pie
cinnamon - sugar - oranges
dark brown sugar - apples
apple cider vinegar - flour - unsalted butter
Fried sour cherry pies
frozen sour cherries - lemons - cinnamon
almond extract - flour - unsalted butter
neutral oil of your choice - icing sugar
Walnut & oat slab pie
walnuts - old-fashioned rolled oats - flour
unsalted butter - heavy cream
eggs - egg yolks
maple syrup - cinnamon
Cajeta pots de crème
milk - vanilla beans - heavy cream
egg yolks - eggs - cajeta
Baked semolina pudding with clementines and bay leaf
clementines - honey - bay leaves
milk - semolina - lemon
eggs - pine nuts
Baked frangipane apples
almond flour - sliced almonds - eggs
dark rum - almond extract
apples - heavy cream
Spiced pear charlotte with brioche
cinnamon - allspice - nutmeg
cloves - unsalted butter
pears - brioche bread
Choose-your-own-ending custards: crème brûlée or crème caramel
half-and-half - vanilla bean
egg yolks - eggs - Demerara sugar
Inverted affogatos
milk - heavy cream - sweetened condensed milk
coarse ground coffee - eggs - egg yolks
Blood orange pudding cake
blood oranges - yogurt - lemon - eggs
Grand Marnier soufflés
milk - vanilla beans
Grand Marnier - oranges
eggs - half-and-half - egg yolks
Chocolate soufflés
coffee - unsweetened cocoa powder - dark chocolate
eggs - half-and-half - vanilla beans
Rye bread pudding with rye whiskey caramel sauce
rye bread - half-and-half - eggs
Demerara sugar - rye whiskey - sugar
heavy cream - vanilla beans - egg yolks
Cherry Pavlova with hibiscus
sweet cherries - dried hibiscus flowers - ginger
lemon - cinnamon stick - heavy cream
egg white - sugar - icing sugar
Profiterole bar with berry, hot fudge, and salted caramel sauces
eggs - Demerara sugar - unsweetened cocoa powder
heavy cream - light corn syrup - dark chocolate
unsalted butter - sugar
frozen raspberries - frozen blackberries
vanilla beans - kosher salt - flour
Kabocha & ginger soufflés [ew]
kabocha squash - eggs
fresh ginger - half-and-half
vanilla bean - egg yolks
Eton mess: passion fruit version
passion fruit pulp
egg white - eggs
sugar - icing sugar - heavy cream
Eton mess: strawberry version
egg white - eggs
sugar - icing sugar
red currant jelly - strawberries - heavy cream
Black sesame merveilleux [bleh]
egg white - icing sugar
black sesame paste - black sesame seeds
heavy cream - mascarpone - sugar
Souffléed lemon bread pudding
lemons - unsalted butter
eggs - egg yolks
challah bread
sugar - buttermilk - heavy cream
---
Tell me your top five recipes
because I'm not sure I could find ten I'm stoked about...
and I don't think I've ever said much, if at all
people think it's not as good as her first book.
I would say 30% weaker and then some
it just feels like she just went through some old cookbooks for 80% of her inspirations
and 20% contemporary
but it feels rather flat
some find it more of a beginners book for dessert makers, but for half of the people out there
the recipes are still pretty involved. Which I think is just a way of saying, it's regular old-fashioned recipes.
Seems like a totally average book, with minimal excitement.
If anyone can point out their top ten recipes, I would be highly interested to see which ones thrilled people....
---
Roasted red plum and Biscoff icebox cake
red plums - cinnamon stick - Demerara sugar
heavy cream - Biscoff cookies
French 75 jelly with grapefruit
[gin, lemon and champagne cocktails as jello, I’ve had a french 75’s before and im not terribly thrilled]
unflavored gelatin powder
gin - rosé dry sparkling wine
Oro Blanco grapefruit - red grapefruit
Pineapple and cocont-rum sundaes
canned unsweetened coconut milk - bananas
sweetened cream of coconut - dark rum - pineapple
coconut oil - unsweetened coconut flakes - Maraschino cherries
Melon parfaits [cottage cheese and watermelon?? No!!]
watermelons - lime - light agave nectar
cottage cheese - mascarpone cheese
Persimmon panna cotta
unflavored gelatin powder - buttermilk
Hachiya persimmons - lemons
heavy cream - Fuyu persimmons
Goat milk panna cotta with guava sauce [evaporated goat milk - No! No! No!]
gelatin - evaporated goat milk
heavy cream - guava paste
Classic sundae bombe [not popular anymore, but this seems one of the interesting ones]
slivered almonds - chocolate wafers
chocolate ice cream - vanilla ice cream
Maraschino cherries - dark chocolate
heavy cream - sprinkles
Salty brownie ice cream sandwiches
dark chocolate - eggs - flaky sea salt
vanilla ice cream - Oreo cookies
No-bake lime-coconut custards with coconut crumble
canned unsweetened coconut milk
heavy cream - lime - graham crackers
unsweetened shredded coconut
virgin coconut oil - light agave syrup
Tiramisu-y icebox cake
[typical 80s Italy, though it was a rare photo dessert in the 1920s and late 60s in a few cafes]
coffee - Kahlúa - egg yolks
instant coffee granules - mascarpone cheese
heavy cream - ladyfingers - unsweetened cocoa powder
No-bake strawberry ricotta cheesecake
ricotta cheese - lemons - cream cheese
heavy cream - graham crackers
egg yolks - strawberries - unflavored gelatin powder
Grape semifreddo [interesting]
Concord grapes - lemons - egg yolks
unsalted butter - heavy cream - eggs
No-bake grapefruit bars
graham crackers - heavy cream
grapefruit - cream cheese
red grapefruits - lemons
Marbled mint chocolate mousse
white chocolate - dark chocolate
heavy cream - eggs - peppermint extract
Coffee stracciatella semifreddo [sounds like zabiglioni without the sweet marsala wine, like an eggy vanilla ice cream]
heavy cream - dark chocolate
eggs - instant espresso powder
Mango-yogurt mousse
unflavored gelatin powder - egg yolks - oranges
ground cardamom - frozen mango chunks
yogurt - heavy cream
Hot chocolate with marshmallows
milk - unsweetened chocolate - sweetened condensed milk
unflavored gelatin powder - light corn syrup - egg whites
Coconut-jasmine rice pudding with lychee
unsweetened coconut milk - jasmine rice - rice milk
jasmine green tea bags - unsweetened coconut chips - lychees in syrup
Tapioca pudding with saffron and pomegranate
milk - pearl tapioca - saffron threads
ground cardamom - egg yolks - pomegranate arils
Creamy rice pudding with candied kumquats
Arborio rice - milk
vanilla bean - sugar
kumquats - crème fraîche - lemon
Toasted farro pudding with red wine cherries
semi-pearled farro - milk - honey
cinnamon sticks - Demerara sugar - egg yolk
lemon - dried cherries - red wine
Banoffee pudding
overripe banana - milk - dulce de leche
egg yolks - eggs - heavy cream
sour cream - digestive biscuits
Burnt maple pain perdu
brioche - maple syrup - half-and-half
vanilla bean - egg yolks - eggs
Demerara sugar - heavy cream
Chocolate coupes
unsweetened cocoa powder - milk
egg yolks - eggs
dark chocolate - chocolate wafers - heavy cream
Old-fashioned cherries jubilee
jarred sour cherries - oranges
Demerara sugar - Angostura bitters
bourbon - vanilla ice cream
Bananas flambé [the Hawaiian nuts are a nice touch]
mascarpone - heavy cream - banana liqueur
cinnamon - nutmeg - bananas
dark rum - roasted macadamia nuts
Floating islands
sliced almonds - sugar - milk
half-and-half - vanilla beans - eggs
Sweet cheese blintzes with lemony apricot compote
dried apricots - honey - lemon
flour - eggs - milk
farmer's cheese - cream cheese - unsalted butter
Malted and salted caramel pudding
heavy cream - sugar - milk
vanilla bean - malted milk powder
egg yolks - eggs
Biscoff cookies - kosher salt
Frosted sour cream cake doughnuts
cake flour - nutmeg
eggs - egg yolks
sour cream - neutral oil of your choice
icing sugar - unsweetened cocoa powder
Chocolate frosting [for the donuts]
icing sugar - unsweetened cocoa powder - sour cream
Strawberry frosting [for the donuts]
freeze-dried strawberries - icing sugar - sour cream
Vanilla frosting [for the donuts]
sour cream - vanilla extract - icing sugar
Buckwheat and lemon crepes Suzette
buckwheat flour
eggs - milk - lemon
unsalted butter - Cognac
Pillowy beignets
flour - rye flour - active dry yeast
eggs - neutral oil of your choice
Fennel and olive oil cake with blackberries
extra-virgin olive oil - fennel seed
flour - yogurt - eggs
sugar - blackberries - lemons
Rhubarb and oat crumb cakes [interesting that strawberry jam is matched with the rhubarb for a lighter sweeter feel]
flour - old-fashioned rolled oats
ground cardamom - unsalted butter
unsweetened applesauce - eggs
rhubarb - strawberry jam
Honey-roasted apple cake
apples - honey - flour
cinnamon - allspice - nutmeg
eggs - Demerara sugar - apple cider vinegar
Blueberry buckle with cornflake streusel
flour - cinnamon - unsalted butter
cornflakes - coarse yellow cornmeal
sugar - eggs - buttermilk
blueberries - lemon
Crunchy almond cake
sliced almonds - Demerara sugar - almond paste
unsalted butter - eggs - Amaretto
Peach, bourbon and pecan cake
pecans - flour - unsalted butter
eggs - bourbon
peaches - peach jam
Morning glorious loaf cake
coconut oil - Granny Smith apples
carrots - roasted salted sunflower seeds
unsweetened shredded coconut - flour - cinnamon
ginger - eggs - unsweetened applesauce
maple syrup - virgin coconut oil - cream cheese
Cranberry anadama cake
molasses - cranberries - flour
coarse yellow cornmeal - cloves
oranges - sugar - unsalted butter
eggs - icing sugar
Molten chocolate olive oil cakes
extra-virgin olive oil - dark chocolate
egg yolks - eggs
Sticky pumpkin-chestnut gingerbread
roasted chestnuts - molasses
canned unsweetened pumpkin purée
fresh ginger - flour - cinnamon
nutmeg - cloves - sugar
eggs - unsalted butter
dark brown sugar - heavy cream
Crystallized Meyer lemon bundt cake
flour - milk - Meyer lemon
sugar - eggs - extra-virgin olive oil
Polenta pistachio pound cake
milk - coarse polenta
raw pistachios - flour
lemons - unsalted butter - eggs
Flourless chocolate meringue cake
bananas - sour cream - dark rum
flour - malted milk powder
unsalted butter - eggs - heavy cream
Whipped cream tres leches cake with hazelnuts
blanched hazelnuts - heavy cream - flour
cinnamon - eggs - sugar
milk - sweetened condensed milk
Marbled sheet cake
flour - unsweetened cocoa powder - coffee
sugar - eggs - mayonnaise
buttermilk - vanilla extract - milk
unsalted butter - cream cheese - sprinkles
Raspberry almond thumbprints
almond flour - lemons
almond extract - raspberry jam
egg white - freeze-dried raspberries
Phyllo cardamom pinwheels
Demerara sugar - ground cardamom
frozen phyllo dough - unsalted butter
Seedy whole wheat chocolate chip skillet cookie
pumpkin seeds - sunflower seeds
sesame seeds - chia seeds
poppy seeds - unsalted butter
whole wheat flour - eggs - dark chocolate
Cocoa-chestnut brownies
unsalted butter - roasted chestnuts
unsweetened cocoa powder - eggs
sugar - dark chocolate - heavy cream
Honey and tahini toffee matzo
matzo - sesame seeds
light brown sugar - honey - tahini
Salty cashew blondies
roasted salted cashew nuts - unsalted butter
light brown sugar - eggs
flour - flaky sea salt
Glazed spelt graham crackers [with mystery stuff till you read the recipe!]
spelt flour - cinnamon - unsalted butter
honey - icing sugar - store-cupboard ingredients
Toasted rice sablés
white rice flour - crispy rice cereal
unsalted butter - icing sugar - eggs
Lime squiggles
flour - cream cheese
unsalted butter - limes - icing sugar
All-in shortbreads
unsalted butter - egg yolks
flour - pretzel rods
pecans - dark chocolate
unsweetened coconut flakes
pumpkin seeds - Demerara sugar
Coconut macaroon bars [a condensed milk recipe i didn’t scrunch my nose at actually]
almond flour - unsweetened shredded coconut
egg whites - unsweetened coconut flakes
sweetened condensed milk
Caramel peanut popcorn bars [lighter than cracker jack, in quasi-snickers form]
sugar - light corn syrup
popcorn - roasted salted peanuts
Free-form hazelnut Florentines [odd isn’t it - its like Penotti vanilla spread with Nutella]
blanched hazelnuts - heavy cream
honey - unsweetened chocolate
chocolate hazelnut spread
Sugar cookies [these taste wonderful as a child, but often these things always taste underbaked and sorta raw]
flour - unsalted butter
Demerara sugar - eggs
almond extract - white sanding sugar
Blue and white cookies (page 220)
from What's for Dessert: Simple Recipes for Dessert People by Claire Saffitz
Categories: Cookies, biscuits & crackers - Frostings & fillings - Quick / easy - Afternoon tea
Ingredients: flour - sugar - lemons - unsalted butter - eggs - buttermilk - icing sugar - light corn syrup - blueberry jam
Prune and almond rugelach [old germanic flavours in cream cheese]
pitted prunes - Port wine
almond paste - flour
cream cheese - unsalted butter
eggs - Demerara sugar
Cherry and brown butter buckwheat crisp [never got excited by crisp or buckwheat]
buckwheat groats - sweet cherries
lemon - egg white - flour
buckwheat flour - cinnamon - unsalted butter
Pastry bianco with slow-roasted plums [finally a decent exciting one]
Italian plums - Demerara sugar
eggs - crème fraîche
heavy cream - flour - unsalted butter
Berry crisp with seedy granola topping [not enough seeds saith the hummingbird who baked]
blueberries - blackberries - raspberries
old-fashioned rolled oats
whole wheat flour - wheat germ
cinnamon - unsalted butter
pumpkin seeds - sunflower seeds - sesame seeds
flaxseeds - chia seeds
Easy apple galette [nice combo]
Demerara sugar - vanilla bean
flour - unsalted butter
dried breadcrumbs - apples
heavy cream - apricot jam
Apricot and strawberry galette
vanilla bean - lemon - Demerara sugar
dried breadcrumbs - flour
unsalted butter - apricots
strawberries - eggs
Honeyed nut and phyllo pie [screw phyllo give me puff pastry, not tracing paper]
nuts of your choice - ground cardamom
honey - unsalted butter
frozen phyllo dough
Demerara sugar - orange blossom water
Banana-sesame cream tart [not sure what to think of this]
Nilla Wafers - toasted sesame seeds
overripe bananas - toasted sesame oil
egg yolks - heavy cream- sour cream
Peach drop biscuit cobbler
peaches - ginger - cinnamon
nutmeg - heavy cream - Demerara sugar
oranges - flour - unsalted butter
Rhubarb and raspberry shortcakes with poppy seeds [interesting actually]
white wine - sugar - oranges
rhubarb - raspberries - flour
unsalted butter - heavy cream - poppy seeds
Demerara sugar - mascarpone cheese
Roasted lemon tart
lemon - sugar - heavy cream
flour - unsalted butter
egg yolks - eggs - cornmeal
S'mores tart
unsalted butter - graham crackers - dark chocolate
heavy cream - unflavored gelatin powder - light corn syrup
egg whites - eggs - sugar
Caramelized pear turnover with sage
heavy cream - Demerara sugar - sage
pears - lemons
flour - unsalted butter - eggs
Quince and pineapple jam tart
quince - pineapple - sugar
vanilla bean - flour - cinnamon
lemon - unsalted butter - eggs
Cinnamon-&-sugar apple pie
cinnamon - sugar - oranges
dark brown sugar - apples
apple cider vinegar - flour - unsalted butter
Fried sour cherry pies
frozen sour cherries - lemons - cinnamon
almond extract - flour - unsalted butter
neutral oil of your choice - icing sugar
Walnut & oat slab pie
walnuts - old-fashioned rolled oats - flour
unsalted butter - heavy cream
eggs - egg yolks
maple syrup - cinnamon
Cajeta pots de crème
milk - vanilla beans - heavy cream
egg yolks - eggs - cajeta
Baked semolina pudding with clementines and bay leaf
clementines - honey - bay leaves
milk - semolina - lemon
eggs - pine nuts
Baked frangipane apples
almond flour - sliced almonds - eggs
dark rum - almond extract
apples - heavy cream
Spiced pear charlotte with brioche
cinnamon - allspice - nutmeg
cloves - unsalted butter
pears - brioche bread
Choose-your-own-ending custards: crème brûlée or crème caramel
half-and-half - vanilla bean
egg yolks - eggs - Demerara sugar
Inverted affogatos
milk - heavy cream - sweetened condensed milk
coarse ground coffee - eggs - egg yolks
Blood orange pudding cake
blood oranges - yogurt - lemon - eggs
Grand Marnier soufflés
milk - vanilla beans
Grand Marnier - oranges
eggs - half-and-half - egg yolks
Chocolate soufflés
coffee - unsweetened cocoa powder - dark chocolate
eggs - half-and-half - vanilla beans
Rye bread pudding with rye whiskey caramel sauce
rye bread - half-and-half - eggs
Demerara sugar - rye whiskey - sugar
heavy cream - vanilla beans - egg yolks
Cherry Pavlova with hibiscus
sweet cherries - dried hibiscus flowers - ginger
lemon - cinnamon stick - heavy cream
egg white - sugar - icing sugar
Profiterole bar with berry, hot fudge, and salted caramel sauces
eggs - Demerara sugar - unsweetened cocoa powder
heavy cream - light corn syrup - dark chocolate
unsalted butter - sugar
frozen raspberries - frozen blackberries
vanilla beans - kosher salt - flour
Kabocha & ginger soufflés [ew]
kabocha squash - eggs
fresh ginger - half-and-half
vanilla bean - egg yolks
Eton mess: passion fruit version
passion fruit pulp
egg white - eggs
sugar - icing sugar - heavy cream
Eton mess: strawberry version
egg white - eggs
sugar - icing sugar
red currant jelly - strawberries - heavy cream
Black sesame merveilleux [bleh]
egg white - icing sugar
black sesame paste - black sesame seeds
heavy cream - mascarpone - sugar
Souffléed lemon bread pudding
lemons - unsalted butter
eggs - egg yolks
challah bread
sugar - buttermilk - heavy cream
---
Tell me your top five recipes
because I'm not sure I could find ten I'm stoked about...
September 5, 2023
I really like this cookbook; the pictures are beautiful and the recipes are so varied. I've made quite a few of the desserts, my very favorite being the Berry Crisp, which surprised me because I'm a really big cake fan. So, of course, I love the Crystallized Meyer Lemon Bundt Cake as well! Next up, Honey Roasted Apple Cake.
November 27, 2023
So many options that do not require an oven. Especially good for summer ideas.
November 7, 2022
Claire Saffitz’ fantastic new book contains a great variety of scrumptious dessert recipes, including crowd pleasers such as a s’mores tart, crème brûlée and chocolate soufflé, but also less well-known desserts, such as toasted rice sablés and goat milk panna cotta with guava sauce.
Knowing Claire from Bon Appetit and YouTube and her previous book “dessert person”, I was looking forward to reading this book and trying out the new recipes. I particularly liked that she mentions whether the desserts can be made ahead and if a stand mixer is needed. Also very helpful are “potential pitfalls” she mentions for each recipe.
So far, I have made the sugar cookies, which were good and appreciated by my family. I will definitely make the raspberry almond thumbprint cookies, as well as the lemon squiggles, and of course the crème caramel.
A great new addition to my cook book shelf, highly recommended!
Thanks to NetGalley, Claire Saffitz and Murdoch Books for this ARC in exchange for an honest review.
Knowing Claire from Bon Appetit and YouTube and her previous book “dessert person”, I was looking forward to reading this book and trying out the new recipes. I particularly liked that she mentions whether the desserts can be made ahead and if a stand mixer is needed. Also very helpful are “potential pitfalls” she mentions for each recipe.
So far, I have made the sugar cookies, which were good and appreciated by my family. I will definitely make the raspberry almond thumbprint cookies, as well as the lemon squiggles, and of course the crème caramel.
A great new addition to my cook book shelf, highly recommended!
Thanks to NetGalley, Claire Saffitz and Murdoch Books for this ARC in exchange for an honest review.
July 20, 2025
I love Claire Saffitz, but I feel like the way this book is marketed is misleading.
Clarie’s recipes aren’t simple. They require time and ingredients that you most likely don’t have in your house. The fact that it’s made “approachable” with using a hand mixer for the majority of the recipes, or done by hand, is great! But that leaves the every other aspect of a “home bakers’ time, space, and budget limitations” unanswered.
With ingredients like, 1/4 of rye or whole wheat flour, 6 tablespoons of black sesame paste, or even just having 8 coupe serving glasses around, it leaves me wondering what I’m supposed use the rest of the 1lb bag of rye flour I just bought, or what else I can use sesame paste in. And where the heck am I gonna store these coupe glasses?!
It’s a great book, which lots of wonderful recipes I can’t wait to dive into further. But this cookbook is not for the faint of heart or a novice home baker. If you’re going to pickup this book, make sure you have the time, energy, and resources to use it.
Clarie’s recipes aren’t simple. They require time and ingredients that you most likely don’t have in your house. The fact that it’s made “approachable” with using a hand mixer for the majority of the recipes, or done by hand, is great! But that leaves the every other aspect of a “home bakers’ time, space, and budget limitations” unanswered.
With ingredients like, 1/4 of rye or whole wheat flour, 6 tablespoons of black sesame paste, or even just having 8 coupe serving glasses around, it leaves me wondering what I’m supposed use the rest of the 1lb bag of rye flour I just bought, or what else I can use sesame paste in. And where the heck am I gonna store these coupe glasses?!
It’s a great book, which lots of wonderful recipes I can’t wait to dive into further. But this cookbook is not for the faint of heart or a novice home baker. If you’re going to pickup this book, make sure you have the time, energy, and resources to use it.
February 20, 2023
great for a beginner. basic.
January 19, 2023
This cookbook is a cook's cookbook that is worthy of a spot on your library shelf. Claire Saffitz's experience as a professional recipe tester works to our great benefit. Recipes include all the detailed information that you would expect to be there plus information that I often wish was clearly indicated, such as the difficulty rating, any special equipment needed, potential pitfalls to watch out for and a "Can I..." section that addresses questions you might have about modifying the recipe.
Regarding her difficulty levels, all recipes are classified as Very Easy, Easy or Moderate, with no Difficult recipes, but I might argue that point based on your own level of experience. As a professional recipe tester, what is moderate for her is likely going to be difficult for less experienced cooks. But the book is written so less experienced cooks can make these recipes and with practice, moderate will become moderate.
Definitely read the first 35 pages before delving into the recipes, they are chock full of instrumental facts that will help ensure successful dessert creation. And be sure to peruse the Recipe Matrix, it is a great resource sorting all the recipes by difficulty and total time to make. I found the best chapter in the book to be the last one titled "Essential Recipes and Techniques" that provides very detailed instructions and photos that cooks at any level will find informative.
Despite loving the last chapter and great preamble setting you up for recipe success, I didn't love the recipes themselves. The author makes clear in her introduction she sought inspiration from other cookbooks and was striving for a collection of classic, comforting and familiar dishes, but truth be told, I just did not dig her selection and presentation of desserts. While there are many color pictures of finished dishes, they reminded me of the corny looking recipe books from the 1960's, which jibes with her disclosure in the last chapter she loves reading old cookbooks. (and really, who doesn't?). Clearly this design was intended but the mid-century styled pictures seemed discordant with the amazingly succinct modern instructions and they did not inspire me to want to make the dishes.
I also didn't appreciate many of the updated takes on the classics, especially the ones incorporating tropical fruit ingredients because of my own personal flavor preferences but if you like using mangos, persimmons and fruit of that ilk, then you will likely take delight in these recipes. However, I shall be making a batch of Blue & White Cookies, but the original chocolate version (provided in the Can I... section), not the updated version using blueberry, to me, the classic version will always be king.
Regarding her difficulty levels, all recipes are classified as Very Easy, Easy or Moderate, with no Difficult recipes, but I might argue that point based on your own level of experience. As a professional recipe tester, what is moderate for her is likely going to be difficult for less experienced cooks. But the book is written so less experienced cooks can make these recipes and with practice, moderate will become moderate.
Definitely read the first 35 pages before delving into the recipes, they are chock full of instrumental facts that will help ensure successful dessert creation. And be sure to peruse the Recipe Matrix, it is a great resource sorting all the recipes by difficulty and total time to make. I found the best chapter in the book to be the last one titled "Essential Recipes and Techniques" that provides very detailed instructions and photos that cooks at any level will find informative.
Despite loving the last chapter and great preamble setting you up for recipe success, I didn't love the recipes themselves. The author makes clear in her introduction she sought inspiration from other cookbooks and was striving for a collection of classic, comforting and familiar dishes, but truth be told, I just did not dig her selection and presentation of desserts. While there are many color pictures of finished dishes, they reminded me of the corny looking recipe books from the 1960's, which jibes with her disclosure in the last chapter she loves reading old cookbooks. (and really, who doesn't?). Clearly this design was intended but the mid-century styled pictures seemed discordant with the amazingly succinct modern instructions and they did not inspire me to want to make the dishes.
I also didn't appreciate many of the updated takes on the classics, especially the ones incorporating tropical fruit ingredients because of my own personal flavor preferences but if you like using mangos, persimmons and fruit of that ilk, then you will likely take delight in these recipes. However, I shall be making a batch of Blue & White Cookies, but the original chocolate version (provided in the Can I... section), not the updated version using blueberry, to me, the classic version will always be king.
September 9, 2025
Goal123 không chỉ nổi bật với hệ thống kèo đa dạng mà còn gây ấn tượng với tốc độ xử lý siêu nhanh. Người chơi có thể dễ dàng đăng nhập và tham gia cá cược mọi lúc, mọi nơi.
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Want to read
September 12, 2025N666 mang đến trải nghiệm cá cược đẳng cấp, nhiều khuyến mãi hấp dẫn, giao dịch thần tốc và bảo mật tuyệt đối. Sân chơi lý tưởng cho mọi người chơi.
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Địa chỉ: 425 P. Minh Khai, Vĩnh Tuy, Hai Bà Trưng, Hà Nội, Vietnam
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October 30, 2022
Yes yes yes! Claire has done it again! I really like this book. First of all, I love the inclusion of the recipe matrix from the previous book which can make your life so much easier while trying to decide which recipe to try. In this book, the difficulty of the recipes is lower (no croissants this time), so recipes seem less intimidating and more approachable to home bakers. Moreover I really liked the unique sections of the book (e.g. frozen desserts) and I appreciate Claire's attempt to streamline the recipes as much as possible, even giving tips to reuse utensils so there is less cleanup whenever possible. The book includes many good tips in every recipe and answers possible questions that people might have when thinking of trying a recipe, which is greatly appreciated. Of course, at the end of the book there are some essential recipes and techniques which can be very helpful to new bakers. Lastly, the photography in this book is stunning (I love the retro vibes), as is the whole presentation of the book. All in all, I think that it's an excellent book for fans of Claire and home bakers in general. Would definitely recommend buying! Thanks to NetGalley and Murdoch Books for providing me with an advanced copy.
September 2, 2023
Simple Recipes for Dessert People! I would like to think that I'm a dessert person, but clearly I am not! Which is why I gave the book 4 stars.
Sections of the book include Recipe Principles; such as 1) Don't skip steps that matter and 2) Emphasize doneness, not timing and 3) Call upon electric equipment only when needed. How to bake with less anxiety, reducing waste tips, types of equipment and how to stock your kitchen.
There is a short introduction for each recipe and detailed instructions. Then questions such as 1) Can I make ahead, 2) Can I halve the recipe, 3) Can I make a low-fat substitute or 4) Can I use a different pan or mixer? All helpful.
At the end of the book she explains how to make a flaky pastry dough, beat egg whites, folding, creaming butter and sugar, how to whip cream and make macerated (never heard of that) strawberries.
She does change basic recipes, adding odd ingredients. For instance, Chocolate chip skillet cookies with Pumpkin, sunflower, sesame and poppy seeds.
I will try to make the Hot Fudge Sauce, Cinnamon & Sugar Apple Pie, Ganache and if I really want a challenge Beignets.
Very nicely done with pictures for each recipe or technique.
Sections of the book include Recipe Principles; such as 1) Don't skip steps that matter and 2) Emphasize doneness, not timing and 3) Call upon electric equipment only when needed. How to bake with less anxiety, reducing waste tips, types of equipment and how to stock your kitchen.
There is a short introduction for each recipe and detailed instructions. Then questions such as 1) Can I make ahead, 2) Can I halve the recipe, 3) Can I make a low-fat substitute or 4) Can I use a different pan or mixer? All helpful.
At the end of the book she explains how to make a flaky pastry dough, beat egg whites, folding, creaming butter and sugar, how to whip cream and make macerated (never heard of that) strawberries.
She does change basic recipes, adding odd ingredients. For instance, Chocolate chip skillet cookies with Pumpkin, sunflower, sesame and poppy seeds.
I will try to make the Hot Fudge Sauce, Cinnamon & Sugar Apple Pie, Ganache and if I really want a challenge Beignets.
Very nicely done with pictures for each recipe or technique.
Displaying 1 - 30 of 108 reviews