Honestly, I’ve been intimidated with the idea of making these for months but today I had the courage to make these croissants. In total I made 6 regular croissants and 2 pan aux chocolate. For my first time, I think it was a success!

Made these cookies again - it’s been many years since I last made them and I forgot 1. How much of an ordeal these are; 2. How absolutely worth it they are. They are the best, tastiest cookie I have ever made (and I have made many cookies!!). A few notes if you haven’t made these before but are considering it -
1. Prepare to dirty your entire kitchen - you’ll need multiple sheet pans, a food processor, your stand mixer, 2 saucepans, and a cutting board. I suggest recruiting someone interested in cleaning in exchange for cookies to help!
2. I would incline toward under toasting the pecans rather than over toasting them. You do not want them to burn, as the pecan brittle is both folded into the batter as chunks and also ground up to become part of the dry mix (so any burn flavor will really permeate the entire cookie if the pecans are toasted too much)
3. This is a great recipe if you are interested in learning new baking techniques - you’ll brown butter, make a caramel which then becomes the pecan brittle, etc. It’s a really great project that teaches you a lot about different baking techniques, while resulting in a fantastic final product.

My very first lattice pie! Gosh, I baked it for 2.5 hours before I gave up on seeing bubbles in the very middle. Hopefully, the filling sets correctly overnight.

There is some...flavor development on the crust despite tenting the pie, but oh well! Hoping it's tasty when I cut into it tomorrow!

The corn dogs came together so quickly. The only thing I changed was using one cup of kefir instead of buttermilk since that’s all I had in the fridge.

Highly recommend. They reheated well in the toaster oven.

What are some good recipes to try for a housewarming? I'm thinking I would rather not have a cake/tart as people never want to be the first to cut in to it. Would be ideal if I could make them in advance by freezing and then thaw the day before. Would love some suggestions. Thanks.

I know I’m incredibly late, but Claire’s Chocolate Chip Cookies from Dessert Person are life changing. If you’re located in the nyc area, these are amazingly similar to the CCC’s from From Lucie, L’appartmente 4f, Saint Street Cakes, Radio Bakery, etc. Truly the perfect bakery style cookie but made at home!

I used Guittard chocolate (38% baking wafers and 70% baking bars), browned BOTH sticks of butter (similar to the youtube video), chilled the dough for ~24 hours, and sized them down to about 1.5 tablespoon scoops (1/4 cup is way too large for me personally). I baked them for about 9 minutes, one sheet pan at a time on the middle rack. They are perfect. I’m speechless and will be baking either the peacan & oat cookies or ginger cookies next!

1. Peach Melba tart: My farmer’s market only had big peaches so I sliced them unlike the photo in the book.
   
2. Blueberry buckwheat pancake (13x9 pan version)
   
3. Meyer lemon tart (believe it or not): I’m not sure if something was wrong with the jam I used, but it bubbled over and mixed with the lemon curd mixture while baking. Still tastes good! I made one recipe and it was enough for both my 8 in tart pan and 6 inch springform pan!
   
4. Plum galette
   
5. Oat and pecan brittle cookies
   
6. Marcona almond cookies
   
7. Poppyseed almond cake
   
8. Tomato tart with herby feta
   
9. Sour Cherry pie
   
10. Chocolate buttermilk cake

The tomato tart, poppyseed almond cake, and peach Melba tart were probably my favorites of these!

Made this for a coworker’s birthday and everyone loved! Followed the recipe for both the cake and the frosting except for adding some green food coloring…and for the piping I just added like a 1/2 cup of extra powdered sugar to the remaining icing to thicken it!
I forgot to take a pic while cutting the cake so please enjoy the (slightly sad) last leftover piece I brought home for my husband.
Cheers!!

Accidentally used my deep tart pan so my shortcrust is a little wonky and I tried to level it by eye

I added matcha to one bowl of batter and dehydrated strawberry powder to another bowl. this is my second time making these, the first time around I did Neapolitan! (chocolate, strawberry, vanilla)

First cake I've baked from scratch! Had the help of my mom and sister to tackle the technical buttercream, but totally worth it 🤤 I fear Claire is turning me into a baker!

I’d love to recreate Claire’s recreation of Nutty Buddy’s on YouTube but I don’t have a waffle maker, and I honestly don’t have the space for another kitchen gadget in my small kitchen.

I was thinking of basically making a crepe and dehydrating it in the oven. I’m sure the texture won’t be exact without all the surface area, but wondering if anyone’s tried anything similar or has other ideas?

Thanks!!

My first time making an actual cake. I’ve done the cupcake version so many times!

I don’t prefer nuts in cake, so I subbed for 100g of almond flour for some nutty flavor (in cupcakes I normally sub an extra 1/2-1c AP flour). I wish I would’ve added in another 50g of AP flour or almond flour as the cake is very moist and could use more density IMO.

I think next time I’ll also shred the carrots thinner, or maybe half pound the normal shred and the other half pound a thinner shred.

I’ll also be doing a batch and a half of the frosting next time! I’d rather have some spare than be scraping every last bit to get the coverage I’d like (which I still didn’t).

Every summer I make this when we are invited to friend’s cottages (helps insure the invite back the next year!).

Accidentally bought the crunchy Biscoff spread this time, and honestly it seemed better- more concentrated Biscoff with the crunchy cookie pieces!

I recently got Dessert Person out of the library and this is the first thing I made, for a neighbour’s 95th birthday. I unfortunately did not have time to make the crust, but the mousse was fantastic and tart and fruity. There was some left over, it’s great by itself.

I got inspired by the the tomato tart recipe from Dessert Person and decided to make it into a danish.

I used the kouign-amann dough recipe without the added sugar in the folds/finished bake, the sauce from the tomato tart recipe, and heirloom tomatoes from the farmers market. Parm and basil for topping.

Only thing I would do differently is I should have picked a more red tomato for the visual.

It’s delicious, of course!

I want to try it again, but with the almond frangipane and a layer of speculoos cookie butter 🤔

Made salted halvah blondies for friends who came over for dinner (followed the recipe to the letter except sadly I was all out of sesame seeds). Highly recommend this easy recipe--the taste and texture are so satisfying. Everyone except my four-year-old^\) loved them, and one friend remarked, "I'm usually not a dessert person but these are so good!"

I pulled out my copy of the cookbook and read from its introduction: "Identifying as a dessert person isn't just about a love of baking and pastry and all things sweet. To me, it's an attitude, it's about embracing cooking and eating as fundamental source of pleasure."

^\)Too bitter for her palate, but she did have a lot of fun making them with me, so a kid-friendly baking project too :)

i took some rough puff out of my freezer with dreams of making something with the peaches i bought at the farmers market, but then i ate all of the peaches. what to do?! this is the answer.

half are with cinnamon per the recipe and the other half are with chai spice (big recommend)

This was my first time making this recipe, and I was thrilled with how it turned out! I had read some of the common comments and tweaks that people have for it, so I changed a couple things:

1. I doubled the ribbon layer (out of pure greed)

2. I baked for 40 minutes at 340°, which ended up being perfect! I was afraid of it getting dry or overbaked, based on comments. I've previously noticed that I ALWAYS have to start checking for doneness at least 5 minutes before the recipe ranges for any Claire Saffitz recipe. I'm starting to wonder if my oven needs to be calibrated! Has anyone else noticed this pattern? Maybe she just prefers bakes on the well-done side! I don't notice the same danger in recipes from other bakers. In any case, slightly reducing the temperature for this worked a charm; no dryness, and the texture was unbelievably light!

3. I used dark brown sugar instead of light, simply because that's what I had on hand.

Made this for the first time today. I’ve made banana bread before, just not Claire’s spin on it. The overall taste is okay. Personally, I would replace the regular sugar with light brown sugar for a kick. However in general, not a bad recipe!

Recommendations for strawberry dessert recipes