Bakery recipes

I like to bake — probably too much if you ask my doctor. But I don’t do it as often as I would like (maybe that’s a good thing). This page has pointers to bakery recipes that I’ve made in the past, and on occasion, my comments (or links to blog posts). These headings will get split off into separate pages as they grow.

Breads

  • Basic brioche (Joanne Chang, Flour, p. 73; also in Flour, too) — my take
  • Brioche au chocolat (Joanne Chang, Flour, p. 78) — my take
  • Honey-Oatmeal Sandwich Bread (King Arthur Flour, Whole Grain Baking, p. 197) — my take
  • Makowiec (Strucle z Makiem) (The Fresh Loaf, December, 2006) — made for CSAIL Holiday Baking Fest, 2014
  • Sweet and Salty Bacon Corn Bread (Deborah Krasner, Good Meat, p. 224) — my take
  • Tessinerbrot (Bäckerei Sieber via Diane Duane) — my comments and photos
  • Wheat sandwich bread, Mk. 4 — I developed this recipe in an attempt to make a whole-wheat bread that had an acceptable texture for sandwiches.
  • Yeasted cornbread (Greg Patent, Baking in America: Traditional and Contemporary Favorites from the Past 200 Years, p. 118) — an interesting flavor combination, fairly dry and crumbly, but makes too much. Despite Patent’s advice to the contrary, we had no trouble freezing this and reheating in the oven for a second meal.

Cakes, cupcakes, and muffins

  • Africano (chocolate-hazelnut cake rolls) (Rosetta Costantino, Southern Italian Desserts, p. 33) — my take
  • Banana–Coconut Bread for Pam (Jeffrey Alford and Naomi Duguid, Home Baking: The Artful Mix of Flour and Tradition Around the World, p. 145) — my take
  • Banana–Poppy Seed Muffins (Zoe Nathan et al, Huckleberry) — my take
  • Berry–Crème Fraîche Cake (Emily Luchetti, A Passion for Desserts, p. 69) — my take
  • Best Almond Cake (Sarah Mullins, Cook’s Illustrated, January, 2014; also appeared in America’s Test Kitchen #1502: “Almond Cake and British Scones“) — my take
  • Better Than Flour’s Famous Banana Bread (Joanne Chang, Baking with Less Sugar, p. 40) — my take
  • Bittersweet Deception (Alice Medrich, Seriously Bitter Sweet, p. 130) — my take
  • Bittersweet Roulade (Alice Medrich, Seriously Bitter Sweet, p. 159) — my take
  • Black Chocolate Stout Cake with Salted Caramel Cream Cheese Buttercream (Agatha Kulaga and Erin Patinkin, Ovenly, p. 140) — my take (and note that the cake proper is much better than the frosting)
  • Boston Cream Pie (Joanne Chang, Flour, too, p. 248) — my take
  • Brown Sugar–Oat Cherry Muffins (Joanne Chang, Flour, too, p. 70) — my take
  • Buttercream (Italian meringue) (King Arthur Flour, Whole Grain Baking, p. 430ff) — my take; see also chocolate and lemon variations and a a plea for more proper buttercream and less sweetened grease as frosting; for a vegan version, see Linda’s Egg-Free, Dairy-Free Italian Meringue Buttercream
  • Butterscotch Toasted-Walnut Pound Cake (Carole Bloom, Caramel, p. 50) — my take
  • Carrot Cake (King Arthur Flour, Whole Grain Baking, p. 419) — my take
  • Chocolate Banana Walnut Cake (Zoe Nathan et al., Huckleberry, p. 86) — my take
  • Chocolate Five-Spice Flourless Cake (Ming Tsai, Simply Ming #525) — my take
  • Chocolate Hazelnut Torte (Lora Brody, Chocolate American Style, p. 118) — my take
  • Chocolate Pound Cake (King Arthur Flour, Whole Grain Baking, p. 387) — my take
  • Chocolate Zucchini Cake (King Arthur Flour, Whole Grain Baking, p. 426) — my take
  • Ciambella all’Arancia (Rosetta Costantino with Jennie Schacht, Southern Italian Desserts, p. 126) — my take
  • Cinnamon Honey Coffeecake (Moosewood Restaurant Book of Desserts, p. 269) — my take
  • Classic Butter Cake (King Arthur Flour, Whole Grain Baking, p. 368) — my take
  • Classic Carrot Cake (Joanne Chang with Christy Mathewson, Flour, p. 159) — my take
  • Coconut Lemon Layer Cake (Moosewood Collective, The Moosewood Restaurant Book of Desserts, p. 94) — my take
  • Crumb Coffeecake (King Arthur Flour, Whole Grain Baking, p. 65) — my take
  • Daffodil Cake (King Arthur Flour, Whole Grain Baking, p. 404) — my take
  • Deep, Dark, Spicy Gingerbread (Joanne Chang, Flour, p. 200) — my take
  • Flour’s Famous Banana Bread (Joanne Chang, Flour, p. 86) — my take
  • French Lemon-Poppy Pound Cake (Joanne Chang, Flour, p. 70) — my take
  • Honey Cake (King Arthur Flour, Whole Grain Baking, p. 421) — my take
  • Lemon–Poppy Seed Pound Cake (my recipe)
  • Lemon-Raspberry Cake (King Arthur Flour, Whole Grain Baking, p. 375) — my take
  • Midnight Chocolate Cake with Milk Chocolate Buttercream (Joanne Chang, Flour, p. 162) — my take
  • Mycroft’s Delight (Diane Duane, on her tumblr) — my take
  • New Old-fashioned Coffee Cake (Joanne Chang, Flour, p. 62) — my take
  • Old-fashioned Spicy Gingerbread (Diane St. Clair, The Animal Farm Buttermilk Cookbook, p. 162) — my take
  • Peanut Butter Muffins (King Arthur Flour, Whole Grain Baking, p. 38) — my take
  • Pumpkin Bread (King Arthur Flour, Whole Grain Baking, p. 51) — my take
  • Pumpkin Upside-Down Cake (Emily Luchetti, A Passion for Desserts, p. 120) — my take
  • The Queen of Sheba (Alice Medrich, Seriously Bitter Sweet, p. 80) — my take
  • Sour Cream Muffins (King Arthur Flour, Whole-Grain Baking, p. 33) — my take
  • Texas Italian Cream Cake (Moosewood Collective, The Moosewood Restaurant Book of Desserts, p. 99) — my take
  • Torta Caprese (Rosetta Costantino, Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily, p. 79) — flourless chocolate almond cake; my take
  • Torta di Pistacchio (Rosetta Costantino, Southern Italian Desserts, p. 46) — my take
  • Vanilla–Pecan Coffee Cake (Joanne Chang, Baking with Less Sugar, p. 56) — my take
  • Vegan Low-fat Chocolate Cake (Joanne Chang, Flour, p. 183) — my take
  • Whipped Chocolate Ganache Filling (Alice Medrich, Seriously Bitter Sweet, p. 189) — my take

Cookies and bars

  • Almond Macaroons with Bittersweet Chocolate Ganache (Joanne Chang, Flour, p. 130) — my take
  • Banana–Chocolate Chip Squares (King Arthur Flour, Whole Grain Baking, p. 344) — my take
  • Barter Brownies (Mindy Segal, Cookie Love, p. 217) — part of Browniefest
  • Best Cocoa Brownies (Alice Medrich, Seriously Bitter Sweet, p. 69) — part of Browniefest
  • Black and White Brownies (Moosewood Collective, The Moosewood Restaurant Book of Desserts, p. 197) — my take
  • Black Forest Brownies (Emily Luchetti, A Passion for Desserts, p. 74) — part of Browniefest
  • Brown Butter Crispy Rice Treats (Joanne Chang, Flour, p. 133) — my take
  • Buttermilk coconut blondies (Diane St. Clair, The Animal Farm Buttermilk Cookbook, p. 188) — the recipe as I rewrote it
  • Butter-Nut Blondies (King Arthur Flour, Whole Grain Baking, p. 348) — my take
  • Caramel Swirl Brownies (Carole Bloom, Caramel, p. 73) — part of Browniefest
  • Chewy Brownies (Andrea Geary, Cook’s Illustrated, March 2010; also appeared on America’s Test Kitchen #1104, “Chewy Brownies and Chocolate Cupcakes“) — part of Browniefest
  • Chocolate-chip cookies, the default recipe — my translation of the classic Toll House recipe, with a weird combination of metric and US customary measurements (see also my post Chocolate chip cookies two ways)
  • Chocolate Chip Oatmeal Cookies (King Arthur Flour, Baker’s Catalogue, August, 2015) — my take
  • Chocolate–Peanut Butter Shortbread Bars (Lora Brody, Chocolate American Style, p. 196) — my take
  • Cinnamon & Ancho Chile Brownies (Agatha Kulaga and Erin Patinkin, Ovenly, p. FIXME) — part of Browniefest
  • Classic Brownies with Coconut-Pecan Topping (Cook’s Illustrated, March 2004) — part of Browniefest
  • Coconut, Chocolate & Brown Butter Blondies (Agatha Kulaga and Erin Patinkin, Ovenly, p. 132) — my take
  • Coconut Macaroons (Joanne Chang, Flour, p. 122) — my take
  • Cream-cheese brownies (Cook’s Illustrated, July 2014) — my take
  • Double Chocolate Cookies (Joanne Chang, Flour, p. 106) — my take
  • Double Chocolate Whoopie Pies (Joanne Chang, Baking with Less Sugar, p. 72) — my take
  • Double-Fudge Brownies (King Arthur Flour, Whole Grain Baking, p. 341) — my take (easily my favorite brownie recipe ever!); see also this update from Browniefest
  • Fritz’s Fudgy Brownies (Fritz Knipschildt, Chocopologie, p. 36) — part of Browniefest
  • Fudgy Mascarpone Brownies (Joanne Chang, Baking with Less Sugar, p. 42) — part of Browniefest
  • Ginger Molasses Cookies (Joanne Chang, Flour, p. 116) — my take
  • Gooey Honey Blondies (Agatha Kulaga and Erin Patinkin, Ovenly, p. 131) — my take
  • Hazelnut Brownies (The Moosewood Restaurant Book of Desserts, p. 198) — part of Browniefest
  • Homemade ‘Oreos’ (Joanne Chang, Flour, p. 134) — my take
  • Intense Chocolate Brownies (Joanne Chang, Flour, p. 148) — my take
  • Katharine Hepburn’s Brownies (Lori Longbotham, Luscious Chocolate Desserts, p. 108) — my take
  • Maury’s Best Brownies (Brooke Dojny, The New England Cookbook, p. 561) — part of Browniefest
  • Moist and Nutty Brownies (Dorie Greenspan, Chocolate Desserts by Pierre Herm&eacute, p. 61) — my take
  • New Classic Chocolate Brownies (Alice Medrich, Seriously Bitter Sweet — part of Browniefest
  • Oatmeal, Chocolate & Brown Butter Blondies (Agatha Kulaga and Erin Patinkin, Ovenly, p. 132) — my take
  • Oatmeal Raisin Cookies (Joanne Chang, Flour, p. 112) — my take
  • Peanut Butter Cookies (Joanne Chang, Flour, p. 114); Irma Rombauer, Marian Rombauer Becker, Ethan Becker, Joy of Cooking, various editions) — my take
  • Peanut Butter Honey cookies (Joanne Chang, Baking with Less Sugar, p. 108) — my take
  • Peanut Butter Topped Brownies (Judy Rosenberg, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book, p. 263) — part of Browniefest
  • Salty Super Dark Chocolate Brownies (Agatha Kulaga and Erin Patinkin, Ovenly, p. FIXME) — part of Browniefest
  • Soft Chocolate Chip Cookies (King Arthur Flour, Baker’s Catalogue, February–April, 2016) — my take
  • Walnut Hazelnut Bars (Emily Luchetti, A Passion for Desserts, p. 64) — my take
  • White Chocolate–Cherry–Almond Cookies (Joanne Chang, Baking with Less Sugar, p. 47) — my take

Pies and tarts

  • Bittersweet Chocolate Truffle Tart (Joanne Chang, Flour, p. 226) — made for CSAIL Holiday Baking Fest 2014; nutrition information
  • Black Bottom Lemon Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 199) — my take
  • Black Bottom Oatmeal Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 176) — my take
  • Black Walnut Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 167) — my take
  • Brown Butter Pumpkin Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 168) — tied for ninth place in Pumpkin Pie Fest 2014
  • Buttermilk Chess Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 203) — my take
  • Caramel Chocolate-Chunk Tart (Emily Luchetti, A Passion for Desserts, p. 43) — my take
  • Caramel-Topped Pecan Cheesecake (Judy Rosenberg, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book, p. 87) — my take
  • Chocolate caramel walnut tart (Cook’s Illustrated, reprinted in Cook’s Illustrated Holiday Baking 2007) — my comments and photos
  • Concord Grape Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 154) — my take
  • Cranberry Sage Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 182) — my take
  • Crostata al Gelo di Mellone (Rosetta Costantino, Southern Italian Desserts, p. ???) — my take
  • Egg ‘n’ Grogg Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 185) — my take
  • Golden Pumpkin Pie (King Arthur Flour, Whole Grain Baking, p. 471) — tied for first place in Pumpkin Pie Fest 2014
  • Green Chili Chocolate Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 204) — made for CSAIL Holiday Baking Fest 2014; nutrition information
  • Honey Pumpkin Pie (David Page & Barbara Shinn, Recipes from Home, p. 394) — tied for first place in Pumpkin Pie Fest 2014
  • Lavender Blueberry Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 117) — my take
  • Malted Chocolate Pecan Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 188) — my take
  • Molly’s Chocolate Pie (see also Diane Duane’s take) — my comments and photos
  • Ooey, Gooey Caramel-Nut Tart (Joanne Chang, Flour, p. 228) — my take
  • Pecan Pumpkin Pie (Moosewood Restaurant Book of Desserts, p. 57) — tied for ninth place in Pumpkin Pie Fest 2014
  • Pumpkin Pie (Alton Brown, Good Eats 3: The Later Years, p. 370; Good Eats episode 239, “American Classics IX”)
  • Ricotta Cheesecake with golden raisins and tart cherries (Emily Luchetti, A Passion for Desserts, p. 127) — my take
  • Salted Caramel Apple Pie (Emily & Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 148) — my take
  • Super-Pumpkiny Pumpkin Pie (Joanne Chang, Flour, p. 214) — came in third place in Pumpkin Pie Fest 2014
  • Sweet Cherry Streusel Pie (Emily and Melissa Elsen, The Four & Twenty Blackbirds Pie Book, p. 108) — my take

Frozen desserts

  • Bittersweet chocolate sorbet (Joanne Chang, Flour, p. 264) — my take
  • Chocolate ice cream — my own Philadelphia-style recipe, inspired by Alton Brown
  • Honey-Cinnamon Ice Cream (Joanne Chang, Flour, p. 260) — my take
  • Sicilian Chocolate Gelato (adapted by Alice Medrich from Mary Taylor Simeti, Seriously Bitter Sweet, p. 63) — my take

Miscellaneous

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