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Flour by Joanne Chang

If you've baked from Flour by Joanne Chang, would you please share your opinion about the recipes? Do they appear to have been well-tested for the home kitchen? Are the results anything special?

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  1. I do think this is a lovely looking book with lots of recipes I'd like to try but I've only baked one so far (too many cookbooks, too little time!). It was 'Double-Chocolate Cookies' on page 106 and it was really good, sort of a cross between a brownie and a cookie. In fact Joanne told me that they call them Chocolate brownie cookies at Flour. I'd like to try several of the scones and muffins recipes, the raspberry crumb bars, the lemon lust bars, and a few of the tarts.

    There do seem to be quite a few standards - croissants, brownies, sugar cookies, crème brûlée, snickerdoodles, etc - but I suppose if they are good recipes they are worth including. When I'm looking at a new baking or desserts book I'm generally interested in recipes I haven't seen anywhere else.

    1. You asked this question about a month ago, but since you've only gotten one reply: the book is fantastic. The recipes are so detailed (they say things like "mix on medium speed for 30 seconds") and work perfectly, except that in my oven the baking times are typically a few minutes less than the book says. I have a stand mixer and I'm not sure the recipes would work as well if you don't. I've gotten really spoiled for other recipes.

      I've made all the cookies, several of the pies and tarts, and some of the breads and breakfast items. Everything has been great and has gotten raves from everyone who's tried them. I go to Flour often here in Boston, so I already know what I'm not so crazy about: the cakes and the quiche. I haven't tried those, although I have used the pate brisee from the quiche in other savory tarts.

      1. It is one of the best baking books I have bought in a long time. The recipes are impeccably tested and accurate for home kitchen (which I cant say for alot of baking books). Instructions are very precise. I have made her Banana bread about 50 times.....everyone says it is the best they have had. If you are looking for a baking book....highly recommend adding this one to your collection.

        1 Reply
        1. re: Blancmange

          Another huge thumbs up for this cookbook; it's superb. As Pia and Blancmange have said, the recipes are extremely well written. This might be my favorite baking book (and I have a lot of baking books!)
          I've made and loved these recipes:
          *oatmeal-maple scones
          *classic carrot cake with cream cheese frosting (make two days ahead for best flavor--but good luck trying to avoid devouring it the first day)
          *chocolate cupcakes
          *milky way tart--Chang's directions for making caramel--without a thermometer---are so clear and encouraging that I had success with my first attempt at making caramel---I was very caramel-phobic before getting this book. Also, her pate sucree is foolproof and tastes wonderful.

          I made but was not fond of the ooey, gooey caramel nut tart but that's only because I discovered I most definitely do not like orange zest in a caramel-nut mixture.

          And now that I've leafed though the book again I want to bake from it again--but where to start? There are so very many attractive recipes in it.

        2. I have been very pleased with this book, and I am not even a sweets person. To date I have made the brioche, sticky buns, cheddar-scallion scones, and a sweet scone.

          I have found the directions to be very well written, love that everything is in grams [in addition to volume] and the results have been 100%. Not something you can say about many cookbooks.

          The sticky buns have already been requested for next Christmas morning. I never ate one, but the reviews from my guests were stellar. My personal favorite is the cheddar-scallion scones, and now that scallions are in season here, I have made several batches which I store in the freezer already cooked.

          2 Replies
          1. re: smtucker

            Recently made the Oatmeal Raisin cookies, wow! Great recipe. The dough amount is huge, so I leave the uncooked dough in the fridge and bake off the cookies upon request. My husband is delighted with this turn of events.

            1. re: smtucker

              I too like the Oatmeal Cookies - they did not look like others I have made (thin), but I loved the chewy texture.
              I also made the Peanut Butter Cookies and loved them too, but I have not made PB cookies in years so I cannot really remember how my others tasted.
              I tried the Gingerbread and loved it with the coffee glaze and whipped cream. I like almost all GB. It sunk a little in the middle, but I used half White Lily flour so maybe that is why.
              Finally, I tried the Cornmeal Lime Cookies which came out perfectly. As Chang notes they are cake like. very nice.

          2. Flour is in my neighborhood and right on my way to and from work. DANGEROUS!

            The cookbook is good, but not my favorite. I've had a few mixed results, which granted could be my fault. I'm not patient enough to return to a recipe that didn't work the first time. The oatmeal cookies and banana bread were meh, but the xmas sugar cookies (best ever eaten) and the pop-tarts were FABULOUS.

            1. I was just given this book and was wondering if anyone else has delved into it?
              I am also impressed with the detailed nature of her instructions. I think someone who had never baked would be able to make lots of very nice things from it. It's also less arch/cutesy than Fearless Baker, which strikes me as having a rather Young Adult tone to it.

              9 Replies
              1. re: buttertart

                As I mentioned above, I have done the brioche, sticky buns and scones. Each one has been delicious.

                Your post has just made me realize, people are coming to dinner tomorrow night!. Generally, I don't make lots of sweet things since they aren't really my thing and there are only two people to polish a full recipe off. But guests means... more people to eat. This is the perfect book to pull out to make a dessert. Thank you for the idea!

                1. re: smtucker

                  Great - let us know what you chose!

                  1. re: buttertart

                    Ended up making brownies. But at my husband's request, from a different book. Hadn't made these brownies since 1987 and was a bit worried that what we remembered as perfect, weren't really. Oh but they were. Topped with Toscanni ice cream, this was the perfect dessert!

                      1. re: buttertart

                        abby mandel's cuisinart cookbook

                        Was a gift with my original food processor and is filled with delicious recipes that employ specific food processor techniques. No longer in print however.

                        1. re: smtucker

                          Any chance of your sharing the recipe?

                          1. re: buttertart

                            Since I owe you one, please let me knowif you still want ths recipe!

                          2. re: smtucker

                            Out of print, but easily available used on Amazon, for pennies, literally. (Plus 3.99 shipping).


                            1. re: queenscook

                              Yes, I saw that thank you, but I really don't want the book ....just the one recipe. I have searched 10 pages of Google. Next try is the library, but that is one hour away. Thanks.

                2. I've made one recipe from this book - Classic Carrot Cake with Cream Cheese Frosting. Gave it as a present to a friend and got really rave reviews about it. It was devoured instantly... too bad I didn't get to taste it... maybe next time.

                  1. Granola Bars (pg. 154)

                    I live near Flour 3 and stop there frequently for a post run breakfast. I've finally come to the realization that I don't really like the sweets there all that much. The exceptions are the sticky buns and the granola. But, I have a copy of the cookbook (support local authors yada yada) and was flipping through it. And, saw the perfect recipe to bring on my upcoming NYC girls' weekend trip. Jam Filled Granola bars.

                    Well, I just made them, with some very slightly modifications. And, I LOVE them. And, they are sort of on the healthy side. Other than the butter and sugar. ;-)

                    Jam is super easy to make. One cup each of dried apples, cranberries and apricots are boiled briefly with 1/3 cup sugar and 2 cups water (I used less then 1/4 cup since the dried fruit is pretty sweet to my taste). Let sit for an hour and then whirl it through the food processor until it looks chunky jam like. This can be done ahead of time and stored in the fridge.

                    In the food processor, combine walnuts, oats, brown sugar, shredded coconut (sweetened), kosher salt, cinnamon, butter and flour (I used white whole wheat flour instead of white). Pulse until it all comes together and is evenly combined.

                    Dump it into a big bowl and add honey. Mix well.

                    In a lined 9x13 pan, spread about 2/3 of the granola mixture and bake for 30 minutes. Put the rest of the mixture into the fridge. When the bottom layer is lightly browned, spread the jam onto it. Pull the mixture out of the fridge and crumble it with your fingers. Add whole flax seeds, millet and sesame seeds to the oat mixture.

                    Peeve - I don't think we digest whole flax seeds so I pounded them with a mortar and pestle.

                    Spread this on top of the jam and bake for another 50 minutes until the whole thing is nicely browned. Let it cool in the pan for a few hours so that stays together.

                    This was delicious. Nutty and sweet. I could cut down on more sugar because it is still a tad too sweet for me. But, it's nothing that a strong cup of coffee can't cure. I think this will go on my xmas baking list.

                    1. I just made the Buttermilk Biscuits with Parsley and Sage and they were dry. My oven temp. Is spot on, but I can't help but think 40 minutes is way too long to bake biscuits.

                      6 Replies
                      1. re: angelsmom

                        40 minutes is VERY long for a biscuit. I don't have my book handy, but will try to remember to make a notation.

                        1. re: smtucker

                          Leave it to me ......the first recipe I try and it is a flop.
                          She did respond to me on Twitter when I asked about the long time...I told her mine came out very dry and was this really the amount of time......here is her answer.

                          @ def adjust baking time for ur oven! Bake till light golden brown. Lmk how they turn out!!

                          1. re: smtucker

                            Would you mind sharing your recipe for Abby Mandel's brownies please?

                          2. re: angelsmom

                            The difference here is that her oven temp is only 350 - typically a southern biscuit is baked somewhere between 400 and 450 degrees for about 20 minutes. At 350 they would have to bake for ???? longer. Otherwise it looks like an interesting recipe, and if I made it I would consider baking them at a higher temp. than 350.

                            1. re: sandylc

                              Southern biscuits bake for 20 minutes? Really?

                              Then for sure I am not Southern!

                              When I do baking powder biscuits, and bake at 425 or 450, they get toasty and golden brown in 12 - 15 minutes. But I DO have them spaced apart on the sheet. Maybe that's the diff?

                              If you are doing a wetter biscuit like Shirley Corrigers Touch of Grace biscuits, where they are also placed close together, then I can def see them taking longer.


                              Or Sandylc, maybe it's also that my biscuits are the straight baking powder or buttermilk baking powder. If I have stuff in them (like cheese) they will take longer to bake.

                            2. re: angelsmom

                              Nothing particularly unusual about these biscuits. Using part butter and part cream is a little different.

                              The 350 at 45 minutes is unexpected, but the key thing is to bake by color, not time. I plan on 12 minutes at 400 in my toaster oven, but have taken longer when doing biscuits in a dutch oven (with coals).

                              Irish soda bread is baked at a lower temperature because it is made in a larger loaf.

                            3. The Raspberry Crumb bars are fantastic. You make a shortbread crust and take 1/4 of it and freeze it, and then bake the rest, top with raspberry jam and then grate the frozen shortbread on top and finish baking. Incredibly tender and buttery.

                              I love the double-chocolate cookies and the carrot cake from the bakery, and will have to give those recipes a try soon.

                              I'm not in love with the banana bread since the recipe calls for oil instead of butter. It's very moist, but I miss the richness of butter in the final product.

                              A question for those of you with the book...does she include the recipe for the amazing Boston Cream Pie?

                              11 Replies
                              1. re: bear

                                Hi Bear,

                                The recipe for Boston Cream Pie is not in Chang's book Flour. I just googled to see if I could find the recipe on line but my cursory search was unsuccessful.

                                These are the pie recipes in Chang's book:
                                *Double Two-Apple
                                *Lemon Marshmallow Meringue
                                *Rich Chocolate Cream
                                *Southern Pecan
                                *Super Pumpkiny-Pumpkin
                                *Toasted Coconut Cream Pie with Lime Whipped Cream

                                They all look like wonderful recipes. IIRC, people have raved about the chocolate and coconut cream pies...

                                Angelsmom--So sorry about the biscuits! But don't give up on the book. It's a great baking book.

                                1. re: soccermom13

                                  Thanks, soccermom. Guess I'll just have to head to Flour when I want my fix. Fortunately I don't live too far away.

                                  1. re: bear

                                    I SO MUCH agree with you on the oil vs. butter in quick breads. I recently made a French yogurt cake that had oil rather than butter, and it ruined the cake IMHO.

                                    1. re: bear

                                      Bear -

                                      The BCPie recipe is in eh new book, Flour,Too.

                                      Here's a link for the recipe online.


                                      The link below also has her ganache and pastry cream recipe for the cake.


                                      1. re: happybaker

                                        A few days ago I saw her on Simply Ming (CreateTV) working with ganache and puff pastry.

                                        1. re: paulj

                                          Darn! Can't believe I missed that!

                                          Love Ming T. and Joanne just shines. I've just put a hold on her book at the library - can't wait to try some of her simpler recipes!

                                          1. re: happybaker

                                            Hey, happy, thanks so much! That cake will put a big smile on my June birthday boy's face!

                                            1. re: bear

                                              Aw, glad to help.

                                              Looks like lots of steps but well thought out and described - so way doable.

                                    2. Is there another thread with Flour? I thought I had posted reports on various cookies from the cookbook. But, I can't seem to find the thread. The problem with the search is that "flour" appears in a lot of stuff. There may have been a question mark in the thread title.

                                      1 Reply
                                      1. re: beetlebug

                                        This is the only FLOUR thread that I know of. Sorry.

                                      2. after trying many many other recipes, flour's banana bread recipe is now my go-to! friends love it and always ask me when i'm planning to bake more. i like that the bread is always perfectly moist without using any butter (i don't mind oil in my breads). the top has a lovely crunchy texture that i haven't been able to achieve with other banana bread recipes.

                                        i recently tried her chocolate chip hazelnut cookie recipe. the combination of flavors and texture was great. i did notice that she prefers larger cookies, recommending 1/4 cup size drops. in my oven baking for the suggested time of 20-22 minutes produced crispy edges but cakey rather than chewy interior. cookie didn't seem to spread out as much as hers. need to experiment some more shortening baking time and/or reducing cookie size. anyone else have this issue?

                                        i love the meticulousness of the cookbook. looking forward to trying her bran and morning glory muffins very soon!

                                        1 Reply
                                        1. re: huckleberry

                                          The morning glory muffins are amazing, best ones I've ever had! I changed up the mix-ins a little -- no nuts because my little one is allergic, and I was out of zucchini so I used carrot and spinach. Still turned out great!

                                          Yes, I don't know if you've been to the bakery, but her recommended cookie size is bakery-size which makes a large cookie, the size of an adult hand. For most of her cookies, I make them smaller and flatten them a little, and reduce the baking time by at least 5 minutes. (In general, I find baking times to be the one inaccurate part of this book -- consistently way too long.)

                                        2. Bittersweet Chocolate Truffle Tart - p. 226

                                          I made this tart for dinner with friends a couple of days ago and everyone loved it - very chocolat-ee, not too sweet but intense. The shell is pate sucree and I had difficult time rolling it and placing into the tart pan! The result is wonderful and my struggle is most likely user error. I was in a rush needing to free the oven so that the roast could go in and didn't allow perscribed time in the fridge. Will definitely make again!

                                          Carrot cake next.

                                          3 Replies
                                          1. re: herby

                                            Pate sucrée you can press into the pan without toughening it perceptibly.

                                            1. re: buttertart

                                              I ended up pretty much pressing the dough into the tart pan and it came out very nice, not tough at all.

                                            2. re: herby

                                              I love the banana bread recipe, too! :)

                                              So far, though, it's the only recipe I've tried from Flour. That could be me, though -- I'm still trying to catch up to my cookbook collection.

                                            3. For those who haven't already bought a copy - The electronic version of the book is now $3.99 at Amazon, iBookstore, and BN Nook.

                                              1 Reply
                                              1. I made several items. I got the Kindle version before the price went up.

                                                Banana Bread - wonderful. It is moist, with a wonderful taste. The recipe was perfect. I used the creme fraiche. The taste was even better after cooling (and next day) and I froze half and defrost a piece at a time. This is probably the best Banana Bread I have made or tasted.

                                                Blueberry Muffin (this is a variation of the Raspberry/Rhubarb Muffin). It is terrific (and should be with a cup of creme fraiche). I guess my standard muffin tins are small because I got a 18 muffins and the cooking time was reduced, of course. These are wonderful a little like the Banana Bread in texture. I used the creme fraiche her as well. These are baked at 350 degrees.

                                                Luscious Cheesecake - easy and the taste is great, but the timing is off. I have made it twice and it was over cooked both times. I think it needs to bake 45 min rather than a hour and a half, but I have not succeeded yet.

                                                1 Reply
                                                1. re: mscoffee1

                                                  boy, I wish I could deal with e cookbooks. They all drive me nuts!

                                                2. I have now made the Lime Cornmeal Cookies twice. They are fantastic, and a big hit with everyone who's tried them. I also feel that her cookie size is far too large, so I just use a scoop that's a little larger than my usual size, and cut down on the cooking time somewhat. No reason these couldn't be made with lemon as well, though the little green flecks of the lime peel are very attractive.

                                                  And BTW, I wanted to post about this recipe a while ago, but with the fabulous CH search function, I couldn't find the thread. Glad to see that it's bubbled back to the surface.

                                                  3 Replies
                                                  1. re: roxlet

                                                    I made these cookies last weekend for a party and they were truly wonderful. My husband can't have gluten, so I subbed Bob's Red Mill GF flour and they turned out beautifully. I made them smaller, as did Roxlet, and they spread quite a bit (perhaps due to the flour sub?) but had multiple requests for the recipe.

                                                    1. re: girlwonder88

                                                      Thank you for posting your GF experience, GW! I am very uncomfortable subbing GF flour in recipe and it is great to know when it works.

                                                      1. re: girlwonder88

                                                        to reduce spread, try scooping your cookies, then chilling them in the fridge for an hour or so before baking. (i believe there's no chilling in her original recipe? if there were, i would have suggested freezing them instead of refrigerating…)

                                                    2. I made the Pineapple Upside-down Cake and it is great. I used a spring form and you need the depth. The baking took longer than called for. For the topping you caramelize sugar and add butter and then cook the fresh pineapple in it. The pineapple is lovely this way - not a sweet as with the usual brown sugar/butter combination. There is as much topping as cake which is a good thing here. I am going to make some whipped cream for it.

                                                      6 Replies
                                                      1. re: mscoffee1

                                                        I have 1/2 pineapple left over and thinking about making half of the recipe in 6" spring form - any thoughts?

                                                        1. re: herby

                                                          Should work. I just tried the Pineapple Rum Up-side Down Cakes on Pastry Studio and it was good too. There it is individual cakes, but I used a 9 inch springform. I REALLY like the Rum in it. I also cooked the pineapple in the butter-sugar a la Chang. It seemed excellent, too although I did not cut into it. Cannot lose either way.

                                                          1. re: mscoffee1

                                                            Thank you! I am going to make it this afternoon.

                                                            1. re: herby

                                                              Let us know - good or bad it's an adventure.

                                                              1. re: mscoffee1

                                                                Another success from Flour! My pineapple must've been on the large side because when I caramelised it there was enough thick pieces to cover the bottom of a regular spring form. So, I made the full recipe of the cake part and poured it over pineapple pieces and caramel. Just flipped it on the serving plate and it looks almost like the picture in the book. Tasted the tiniest of pieces - for quality control, everybody does it, right? :) - and it is very tasty but a tad too sweet. It is still hot though and probably will be just right when it cools completely

                                                                1. re: herby

                                                                  Thanks for getting back. Yes, taste tests are a must, but so hard with cakes or pies I want to give away.
                                                                  I usually find a lot of the items under Home Cooking too sweet, but not this one (or maybe it was my mood). I think I like things sweeter than I did in the past. On no.
                                                                  I wonder if the amount of pineapple contributed to the sweetness. Chang calls to 3/4 inch slices which is thicker than usual, I think. I had double layers in some places as well. It still is a sweeter cake than some as is her Apple Snacking Spice Cake (even with all those Granny Smith apples), but I liked that too.

                                                      2. I walk past Flour Bakery every day as I waddle in to work. I stop in way too often.

                                                        Now I need this book!

                                                        1. Any recs as to whether I should get Flour or Flour too if I can only have one?

                                                          14 Replies
                                                          1. re: ElsieB

                                                            Flour is mainly sweets. Flour Too is mainly savory foods with a few sweets. If you're looking for a baking book, get Flour. If you're looking for something that has more savory items, get Flour Too.

                                                            1. re: roxlet

                                                              Seems like the publisher could have made that more clear by picking a better subtitle for Flour, Too.

                                                              1. re: emily

                                                                Could be. But I think that the Flour shops also sell food, so in a way, it is what Flour does too. :)

                                                                1. re: roxlet

                                                                  They sell excellent sandwiches, salads and quiches. And some of the baked goods are savory.

                                                                  1. re: roxlet

                                                                    Just got Flour, Too - did a quick flip and do not know what to think yet. Not love from the first sight but definitely reserving judgement until I had a chance to spend some time with it.

                                                                    Anyone cooked from it yet? Any favourites to recommend?

                                                                    1. re: herby

                                                                      I happened to see a few corrections for the book and I thought you might want to note them.


                                                                      I never think to look for corrections. Let us know how it goes with this book. Luck.

                                                                      1. re: mscoffee1

                                                                        Many thanks for this, mscoffee1 ! Lots of serious mistakes and almost impossible to know when you are reading recipes. I'll make notes in the recipes. Will post when I make something - wonder if there is something with bananas; have a bunch going dark.

                                                                        1. re: herby

                                                                          Banana bread was amazing the first time I made it and it was very good the next time. I have no idea why. I still have part of first loaf in freezer and every time I eat a piece, I am amazed. Tomorrow I will try it again.

                                                                          1. re: mscoffee1

                                                                            That banana bread is in Flour and I do not have the book with me. In addition, everyone at my daughter's house went gluten-free recently....

                                                                            Flour, Too has very appealing hot and sour soup. Not for this hot-hot weather but when it cools a bit I am making it. Some other nice soups and salads look interesting.

                                                                            1. re: herby

                                                                              The recipe is on the web, but cannot help with gluten. Freeze them. I love great salads.

                                                                              1. re: mscoffee1

                                                                                I could freeze but sometime it is like purgatory :) I have some GF books here and will search - there must be something good and without gluten out there!

                                                                                Flour, Too has amazing sounding Pavlova - with boozy figs and plums instead of strawberries and kiwi.

                                                                      2. re: herby

                                                                        Just cooked the Roasted Pork Loin w/ Balsamic Onions and Chive Spaetzle. The brine is delicious, this is my 2nd time making the pork, first time making the spaetzle. The recipe also calls for an oregano mojo - I made it the first time but opted out this time as I didn't feel like going out to get oregano. The dish is delicious even without it because the onions pack a ton of flavor.

                                                                    2. re: emily

                                                                      Well, the subtitle is "Indispensable Recipes for the Cafe's Most Loved Sweets & Savories," so that does seem pretty clear.

                                                                      1. re: queenscook

                                                                        For a book that is mostly savories, I don't think "sweets and savories" is that clear. I'd be expecting a different book, but whatever.

                                                                2. I continue to make items from this book with great success. But, there is a but. Even when I measure out the results precisely, the number of cookies, scones, and/or shortbreads that I get as a yield varies wildly from the stated number. The cooking times are often wildly inaccurate and I have a close-to-commercial oven.

                                                                  None of this deters me however since the results make people swoon. I am very careful to mark the variances in the book since I bake so seldom, I would never remember that I got 7 2.5" shortbreads, not 8 3" ones.

                                                                  Though I live in the Boston area, I have never actually been to one of her shops. I should do that someday.

                                                                  6 Replies
                                                                  1. re: smtucker

                                                                    What have you made that you loved?

                                                                    1. re: roxlet

                                                                      I posted quite a few higher up this thread, but here goes:

                                                                      scones [all of them]
                                                                      oatmeal raisin cookies
                                                                      peanut butter cookies
                                                                      sticky buns

                                                                      That is what I can remember without the book in front of me. My daughter has made a bunch more, and finds the same issues. Like me, she continues to use this book since the flavors are enjoyed by her guests.

                                                                      1. re: roxlet

                                                                        I highly recommend the Raspberry Crumb Bars. Buttery, crumbly and just as delicious as the ones from the bakery. They would be great with apricot or any other jam I'm sure.

                                                                        1. re: bear

                                                                          I'm getting the book from the library today - I will look for that recipe!

                                                                          1. re: bear

                                                                            I tried it with apricot jam and the ones with raspberry were far superior - maybe my apricot jam wasn't quite as tasty as the raspberry jam was!

                                                                        2. re: smtucker

                                                                          I agree. The cupcake recipes make 24 not 12, some cakes make 3 layers not two, and most baking times are way too long.

                                                                          The recipes still rock.

                                                                        3. I love her original cookbook, Flour and she just came out with Flour, Too. I have made many items from Flour (oreos, chocolate chip cookies, sticky buns, chocolate filled brioche, cupcakes, carrot cake, brownies, scones) from her first book and everything has been delicious. I just started exploring Flour, Too and it looks like she has another hit! Check out some of my cooking experiences with her recipes on my blog: aspoonfulofsugarbaking.com

                                                                            1. re: paulj

                                                                              Thank you, Paul! I have my eyes on that white gazpacho :)

                                                                            2. Massachusetts plums are in and to celebrate I made the Clafoutis from Flour. Thank goodness she includes the weight of the fruit. Her six plums are over 400g while 6 of mine was only 130g. I calculated a 1/4 recipe but probably chose the wrong sized pan. Next time I will use a smaller pan so that the batter is a bit thicker.

                                                                              This was a home run for flavor though. I think any fruit would do.

                                                                              1. Roasted Pear and Cranberry Crostata - I made this after someone on another baking thread recommended it. Thank you. It is lovely. It has a delicious slightly sweet crust filled with a frangipane (ground almonds, sugar, butter, egg, vanilla and i added a tiny bit of almond extract). The almond filling is covered with roasted pears and cranberries. Wonderful combination and it looks great. I did make the crust yesterday and roasted the pears earlier in the week.

                                                                                2 Replies
                                                                                  1. re: mscoffee1

                                                                                    I made it for our (Cnd) Thanksgiving and everyone loved it.

                                                                                  2. Apple Snacking Spice Cake - I make this cake a lot. Lots of apples, toasted pecans, raisins(I used dates the last two times) and nicely spiced. This is easy to make and lovely. The top has a nice crunch. Chang tells you that it will look that there is not enough batter for the apples, but it will be ok. She is right.

                                                                                    1. I just took the book out from the library. Any new must try recipes?

                                                                                      11 Replies
                                                                                      1. re: smfan

                                                                                        Lime cornmeal cookies. They are fabulous.

                                                                                        1. re: roxlet

                                                                                          Only one recipe worths trying?

                                                                                          1. re: smfan

                                                                                            Oh, no. There are more, but that is the one I always reach for the book to make. There are many recommendations on this thread!

                                                                                            1. re: roxlet

                                                                                              Chang has a variation of the Toll House CCC using bread flour in the book. Have you tried?

                                                                                              1. re: smfan

                                                                                                No, but Christina Tosi is also a fan of bread flour in cookies. I haven't tried hers either. :)

                                                                                            2. re: smfan

                                                                                              The muffins are amazing. They make over 24 standard muffins though, not 12. Her layer cakes make 3 layers, not 2.

                                                                                                1. re: Becca Porter

                                                                                                  I wonder why... is she using different size pans?

                                                                                                  1. re: herby

                                                                                                    I thought it was just an error sizing down the bakery batches. The recipes still work great thankfully.

                                                                                            3. re: smfan

                                                                                              the brown butter krispy rice treats are great. Also the chocolate pie. I think that's all I've tried so far, but I think it's a good book.

                                                                                            4. The Boston Cream Pie from Flour, Too, Joanne's second book, is every bit as delicious as the cake at her bakeries. Mine wasn't as pretty as the original since I didn't glaze it on a rack and I didn't cut the cardboard underneath to size (lessons learned), but my husband was quite happy with his birthday cake this year.

                                                                                              1. i had her coconut macaroons at flour in boston. they were to. die. for. i immediately bought the cookbook and have made a quadruple batch at least every other month for a couple of years now. :) they are a family (and neighborhood!) favorite!!!

                                                                                                4 Replies
                                                                                                1. re: raygunclan

                                                                                                  Sounds like I need to try that recipe. Thanks.

                                                                                                  1. re: raygunclan

                                                                                                    Did you bake the macaroons for 20-25mins?

                                                                                                    1. re: smfan

                                                                                                      I made them yesterday. It took 30-32 min in my basic gas oven. The browner the better.

                                                                                                      They were crazy good! Thanks for the inspiration.

                                                                                                    2. I had to flip through the recipes I copied when I had the book out of the library after seeing this thread! Since I had all the ingredients on hand I baked the French Lemon-Poppy Pound Cake yesterday. It has a lovely texture - not heavy like the Starbucks lemon loaf, for example, which is most likely due to her technique of whipping the eggs and sugar together. It was done sooner than the time stated in the recipe (I think someone mentioned this upthread when reporting on another recipe) - something to keep in mind. We are enjoying it and I will definitely be making this again - probably one of the best lemon loaf cake recipes I've come across.