Baking by the editors of Food52

A stunning collection of hassle-free recipes for baking cakes, cookies, tarts, puddings, muffins, bread, and more, from the editors behind the leading food website Food52.

This next book in the Food52 Works series features 60 baking recipes that won’t leave you with an entire kitchen covered in flour or every bowl–dirty–in the sink. Tempting, foolproof recipes like Brown Butter Cupcake Brownies, Peach Tart, and Black Pepper Popovers are approachable enough to turn to on weekday evenings (when there is little time or patience to fuss over buttercream or pie dough), don’t call for special equipment or obscure imported ingredients, and certainly aren’t run-of-the-mill. Exquisitely photographed and with ample variations and “baking confidence” tips, this is the new go-to collection for anyone who wants to incorporate something sweet into their every day. – Goodreads

First things first — if you haven’t checked out Food52’s website, you totally should. I’ve made several of their recipes before, so I was delighted to see their new Baking cookbook as an option for my next review on Blogging for Books (not as excited as my husband, though).

After flipping through the book and oohing-and-ahhing over the pages and pages of food porn, I finally decided to try one of the simplest recipes in the book (and one that made me very skeptical): cream cheese cookies. With only five super-simple ingredients, it shouldn’t be too hard to mess up, right? Right. And spoiler alert—they were amazing. It appears that most of the recipes in the book—magic espresso browniespeanut butter and jelly sandwich cookies, brown butter cupcake brownies—are available on their website. So, why buy the book? Because it highlights their easiest, best recipes in one spot.

cookies
Bad lighting, good cookies. I sprinkled some festive Halloween orange sugar on top. Mine are quite obviously the ones on the right.

Anyway, back to the cream cheese cookies. I was able to make the batter in the time it took the oven to preheat and I only dirtied a bowl, my mixer, a cookie scoop and the cookie sheet I baked them on. Easy to make, relatively easy clean up. There was no egg in the batter, so we licked the bowl clean. Even easier.

I used a cookie scoop, so I was able to get the 24 cookies out of it. I also used the cookie scoop to keep the batter licking husband at bay.

I tried a warm cookie and a cold cookie. Both were amazing.

I can’t wait to make more recipes from this book this holiday season—I flagged at least half of the recipes, so my recipients will be set. I rated this one a 5/5 and I can’t wait to see more collections from Food52.

L

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