This was the first recipe I tried from the book, and it is terrific (this recipe and the book). These are delicious, so much so that I felt a little guilty eating them for breakfast (not that it stopped me). It took a little time to chop up all the dates, but next time (which is later today), I'm going to try doing it in the cuisinart. I chopped the almonds because I didn't have sliced, and I really liked it that way. I also added 1/4 cup semisweet chocolate chips, because I was hoping they would make my son overlook the dates. No such luck. While the chocolate chips were tasty, I think I'm going to leave them out this next time because the really weren't necessary (or even really that noticeable). If I did use them again, I'd make them bittersweet, and maybe the mini-chips. I really love these!

Rarely does a sweet recipe tempt me over a savory one, but these caramels are whatever is better than the cat's meow. Deb put them up on her website in the fall before her book came out and I knew I had to try them. I did, I shared, they disappeared. I made them again (see above for the result). Then I made them one last time for Christmas treat bags at work, and was bombarded with pleas for the recipe.

Living in Seattle, it would be some sort of weird decision not to make these with our favorite locally produced Honey crisp Apple Cider (swoon). By the third batch, I was able to make it with all locally produced ingredients (thank you San Juan Island salt producers) except the sugars and the cinnamon and I have to say, it is worth it if you can swing it. Mostly, these need to be made. It's like Deb is a mad scientist who found a way to take fall and combine it with crack - so full of apple, but with the buttery finish you want from a caramel.

 want to try

 have tried

This is a tasty little recipe. A galette full of sweet, roasted butternut squash and caramelized onions, mixed with melty Fontina cheese (Gruyere would also work well here). I halved the recipe, as I was just feeding myself. A halved recipe would be suitable for ~ 4 people. Instead of the mostly white flour galette crust recipe in the cookbook, I used the buckwheat tart crust (including the thyme leaves) from Sprouted Kitchen (for the Harvest Buckwheat tart), and recommend that change, as it is a great hearty crust. If you do that substitution, one buckwheat tart crust recipe is sufficient for a halved Butternut Squash Galette recipe. If you do the full (large) galette recipe, you will need to double the buckwheat tart crust amount.

I had a similar thought as LauraW, swapping in a different dough recipe. I made the delicious filling as written, but used the Yeasted Tart Dough with Butter recipe from Vegetarian Cooking for Everyone by Deborah Madison. I was mainly looking to cut down on the butter content. The squash and cheese filling was very rich and totally delicious, and I thought it went well with the heartier tart dough. I think the buckwheat tart crust sounds delicious -- I'll definitely try that next time!

 favorite

 want to try

 have tried

This recipe is a winner, and it will definitely be made in my kitchen again. It has such a refreshing, bright grapefruit flavor, especially with the grapefruit syrup that you pour on after it comes out of the oven, and then the lovely grapefruit glaze on top of that. I didn't make any tweaks, this recipe is perfect as-is. I took it to an upholstery class I'm taking right now, to share with everyone, and it was a big hit.

I *love* grapefruit so was instantly intrigued by this recipe. I agree with Laura that this recipe is wonderful just as it is. It's nice and moist due to the grapefruit sugar syrup. The glaze adds a perfect sweetness to balance the grapefruit's acidity. I made this to serve at my monthly wine tasting and everyone asked for the recipe. :D

Since I can no longer eat grapefruit, I made the Sprouted Kitchen version of this recipe last night using Meyer lemons instead. Really delicious twist on Deb's.

 have tried

These surprised me, there aren't too many ingredients and it's mostly onion type flavours but they were delicious. The garlic lemon cream is amazing , do not make these without it! My only complaint is that were not crispy, maybe I didn't dry the leeks enough , maybe not enough flour? I also didn't put them in the oven ,like she suggests to keep warm and crispy ,I just ate them ALL straight out the pan. ( I did half the recipe again) . My appetite has been out of control lately!

Oops I spelled leek wrong in the title, sorry everybody.

 favorite

 have tried

One would think that with all of the baking paraphernalia I have collected, surely I would have a 10-inch non-stick spring-form tube pan. Nope. I have an Angel Food Cake pan, but I thought it would be too deep to properly bake this cake. The closest pan found, was a French 9 ½-inch round spring-form aluminum T-fal pan- most likely designed for cheesecake. What to do about the missing “tube”? First, lined the pan bottom with parchment. Then applied some molasses to “cement” the bottom of a 3-inch ramekin in the center of the pan bottom. Then sprayed all of the interior surfaces with pan release.

Instructions indicate 2 ½ to 3 pounds of apples. I carefully weighed out 2-lb., 11-oz. of whole Granny Smith Apples. Prepared them using only half of the sugar and an added splash of lemon juice. Adding a tablespoon of cinnamon seemed like a lot, but after adding it and tasting the result, it was fine. Proceeded with the batter substituting brown sugar and reducing it from 400g to 300g. Replaced 100g of the AP Flour with Whole Wheat Flour. I added the optional cup of walnuts (toasted). Assembled the cake in my customized pan and realized that there was going to be apple pieces left over- about one apple’s worth too much. The pan was nearly full to the rim and I was fearful of the consequences. Rightly so- in the oven it didn’t take long before the Mount St. Helens eruption began. Thankfully, only a small amount of batter coated apple chunks fell over the rim. Maybe none of this would have happened if I had used a 10-inch tube pan. I may never know. But if I do make it again, I will use my two-piece Angel Food Cake pan.

The resulting cake is very tasty, moist and very apple(y). I didn’t guild the lily with a powdered sugar dusting. Happy baking!

As the author says, this recipe makes a cake that is enormous. I left it covered at room temperature for a day and a half. After which, I cut the remainder into pieces, placing each one into a sandwich bag. Then all of those into a gallon freezer bag and into the freezer. Days later when revived in the toaster oven, it really did get better. Now uniformly moist throughout with the flavors married and intensified. I will make this cake again!

This cake is memorable. I made it to take to a cabin for a weekend with another couple, and we all kept stealing slices for snacks. Pretty simple too!

I made these last night with two minor modifications. I used regular black plums (Deb calls for Italian Prune Plums but says you can use whatever plums are available) and I added a big handful of some currants I plumped in hot water. They are stupendous! The tartness from the plums and the nutty brown butter goodness is a great combo. I like that she uses part whole wheat flour too- I almost always sub out at least part of the AP flour in muffins for something whole grain. I also like that these aren't too sweet.

 have tried

This is basically a recipe to cook black beans in a slow cooker. I didn't put them on toasts or do anything else that was suggested in there. The cooking time was understated at 3 hours on high - I needed to add time and next time would start out around 4 hours. Next time I would double all the spices - and for the record this did not come out spicy, so if you want it to be, definitely add that spice in. I'd like to toss in some frozen adobo sauce I have in the freezer. I just ate this with rice and it was good - nothing crazy special. I would make it again (w/ changes noted above) if I wanted black beans and rice for an easy meal that will cook without much effort. Prep time was only around 15 min.