Easy and tasty.

So, I did modify this slightly, since the author says in the footnotes that she prefers her granola in smaller pieces, while I find the clumps/clusters much more satisfying. To achieve that I added 1 egg white, and did not stir during baking (at 300 rather than 350). I also added my toasted nuts into the 4 (not 5) cups oats before baking (she adds nuts/fruits after), again in hopes of getting more clusters. I did follow her flavor suggestion of toasted pecans and dried cherries which is great.
This is a light and crisp granola which I find is usually the case with recipes that incorporate olive or canola oil, and I did get nice clusters even if they were a little more fragile.

Love the caramel flavor (brown sugar and all that vanilla!), crisp edges and chewy, gooey centers! I used a mix of bittersweet and semi sweet chocolate chips (much less than called for), sprinkled with flaky salt and baked exactly 11 minutes.

Delicious, chewy, moist cookie! Every bit as good as my usual non-vegan recipe. I did not have quick cooking oats but instead used Bob's Red Mill Extra Thick Oats.

These were tasty. I used frozen berries and I think they needed a bit more something... A little more sugar would have helped. The crust was a nice "crumble" that was used both for the base and the topping. Even with 8 extra minutes in the oven the filling never got "bubbly".

These came out tasty, however they were extremely oily. I did add more flour after baking the first small sample batch. The cookies were indeed soft in the middle and crisp on the bottom and the flavor was good, I just couldn't believe how greasy they were. Next time I will definitely decrease the canola oil. I added salted peanuts and used half chocolate/half peanut butter chips.

Great cookie. Not as labor intensive as I thought they would be. Though my chocolate dough seemed really wet and sticky they came together nicely. The peanut butter dough did not need the extra tablespoon of almond milk and in fact I had to stiffen it up a little with some powdered peanut butter (I was trying not to add more sugar). Came out chewy with crisp edges - delicious.

Love the flavor but the texture was a little too cakey for me. I prefer a dene chewy cookie, one that bends but has crisp edges. If you want carrot cake this is your cookie - moist, spicy and tasty.

Really enjoyed this spicy chocolate version of a snickerdoodle. Like the City Girl Snickerdoodles these go from chewy with crisp edges to crisp through and through very quickly. If chewy is your thing than bake no more than 10 minutes and remove from the pan promptly after 5 minute cool down. I didn't have chocolate extract so I doubled the vanilla and they tasted great.

Good stuff! Reminds me of a fish stick. I think I will play with the spices a bit and try baking them next time.

This is a very simple, comforting rice pudding. I did add another cinnamon stick and a few cloves. !/3 cup sugar was prefect for my tastes. I turned the pudding off at about 23 minutes into the final 30- any longer and my rice would have broken down too much.

This was excellent with a few tweaks. First of all I had to sub about 1/2 cup of the "00" flour with AP. I made this on a very dry day and the water was excessive - only needed about 1 cup (even then seemed very "wet" for a pasta dough). Was afraid the strands of pasta would clump together in the boiling water but luckily it was fine. Made a mushroom cream sauce (allrecipes) to accompany. The flavor of the pasta itself was wonderful but the the sauce it was excellent. Next time I will add 1/4-1/3 cup AP flour, then if the extra water is needed I can add.

This recipe was very successful- the use of starter adds great flavor, the breads had nice chew and all of my pitas puffed up nicely. I did most of mine on a baking stone heated to 500 degrees. I found that when my oven temperature dropped the rise of the bread wasn't quite as dramatic. The author bakes them directly on the grates of her oven and this worked too, but I felt the ones on my stone were more evenly cooked. Each bread took about 31/2 minutes.

After a 2 hour brine and a rub of spices this chicken comes out moist and tasty. Halved the recipe for two chicken breast. Baked at 400 for about 25 minutes.

I would probably have liked this better if I had never had Chicken with Angry Sauce (Food and Wine). This was too sweet (ketchup, honey, and sugar) too complicated (skinning chicken legs) and too time consuming (cooks at low temp for an hour and a half) when compared to other similar recipes. The results were good, not great.

These are tasty treats sweetened with only the dried fruits you choose to use. I made my own applesauce, used dried figs, raspberries and walnuts. Apricots, cherries and almonds would also be wonderful.

Oatmeal deluxe! Toasting the oats first adds a great nutty flavor, and the milk makes this a creamy and hearty breakfast. I found I only needed to add a tiny bit of maple syrup and a sprinkle of cinnamon- the tablespoon of coconut sugar (recipe called for natural cane sugar) vanilla and raisins made it pleasantly sweet. I avoided using 2 pans by toasting the oats in the saucepan and then adding milk and water etc. and brought to a quick boil. The recipe makes 4 very generous servings.

Great texture and flavor.

This is a keeper! I skipped the caraway seeds, used 1 tablespoon walnut oil, 1 tablespoon canola, but otherwise followed the recipe. This is not banana bread - it is a slightly sweet sandwich bread. Moist, tender crumb. Great for grilled cheese, french toast or a ham sandwich.

Used this batter for waffles and they were delicious!

These come together quickly and taste terrific. They stay crisp and go with just about anything - sweet or savory. I may like this recipe better than Peter Reinhart's Flaky, Buttery Crackers. I did brush these with melted butter and returned them to the oven for a few minutes as P. R. does in his recipe.

This is the first less than excellent loaf I have made from this book. That said I am not sure if I possibly over proofed the dough? It is quite wet with the potato water plus the two cups and I had a hard time getting any gluten structure to develop. There is also a lot of yeast in this one (about 2 T.). I did like the flavor and it did come out of the oven with a nice crisp crust but it was a bit crumbly. I also feel like this recipe is a little more vague than others in the book. I may try it again with less water and less rise time.

These were a little too sweet for me, even with half the sugar called for. The will make a great pissaladiere or tart with the addition of some salty olives to offset the sweet. That said this recipe certainly has potential. Next time I will be more conservative with the sugar and I think they will nice along side a steak or in a warm salad.

This makes a nice silky puree and is a wonderful alternative to mashed potatoes. It has the usual sweet and spicy flavors that I love with my sweet potatoes but with some nice additions.

These are pretty good and get close to the flavors and consistency of a Kind Bar. I did not have brown rice syrup or enough corn syrup so I used some glucose syrup which may have led to the cooked syrup being a little too firm and the end product having a little more crunch than I would have liked.

This comes together quickly (verses other pizza recipes I have made). Technique is very good - I achieved the crispy edges and bottom with additional 7-8 minutes in the oven (directly on rack). However the flavor of the dough is well, just bread. What makes it special is the crisp, cheesy edge and the fact that the sauce is on top (ladled on after pizza comes out of oven). Which brings me to the sauce - I found it much too sweet, even with half the sugar. Lesson learned - taste the tomatoes before adding sugar! Also, may let dough rest overnight in fridge to increase flavor.
Note: I got this recipe from Joy the Bakers site before eventually buying the book.

These were by far the most successful baguettes I have made, and in fact better than many I have had from bakeries. Great open crumb, crispy crust and perfect chew. I do wish there were photos of the techniques they use for folding and especially for shaping the loaves (I filled in the gaps with a little time on YouTube). I suppose the key to the great flavor would be the poolish and I would be curious to try this recipe with an overnight proof. I will be making these again for sure!

These are the second or third blueberry muffin recipe I have tried recently and by far the best! Tender cake, loads of blueberries and a proper crunchy streusel topping (that didn't melt into the muffin) make these delicious. I used yogurt plus about 2 T. sour cream and had to bake the full 25 minutes in silicone cups in a standard muffin tin. Made 11 muffins.

This recipe makes for a moist, tender, juicy chicken. I did have a little trouble with the flipping of the chicken - it did stick even though it was thoroughly dry and my pan was hot when I put it in. No matter, it was tasty and I will be making it again. But for a "last minute" chicken you can't beat Thomas Keller's Roast Chicken (found on epicurious).