Recipe Corrections

While we aim for perfection with each of our recipes, we do make the occasional mistake. Here are recipe corrections from our past issues.

Gougères, p. 13: In Step 2, when bringing 1 ¼ cups water and next 4 ingredients to a simmer over medium heat, add flour, stirring with a wooden spoon, until mixture pulls away from the pan, about 2 to 3 minutes.
Pâte Brisée, p. 30: In Step 1, with food processor running, add water and eggs in a slow steady stream until dough just comes together.
Chocolate Buttercream Frosting for Basic 1-2-3-4 Cake, p. 78: In Step 1, whisk together sugar and cocoa in a separate medium bowl from the beaten butter. Then gradually add sugar mixture to butter, beating until smooth. Gradually add milk and vanilla, beating until smooth.
One-Pound Chocolate Brownies, p. 82: In Step 3, four large beaten eggs should be stirred in with melted chocolate mixture and vanilla until moistened.
Malbec Fig Brownies, p. 82: In large saucepan, add 2 cups Malbec wine, and cook over high heat until reduced to 1/3 cup.
Blood Orange Loaf Cake, p. 34: In Step 4, bake until golden brown and a wooden pick inserted in center comes out clean, about 35 to 40 minutes.
Pear Almond Cake, p. 99: Use 2 cups (250 grams) all-purpose flour.

Banana Chocolate Muffins

Banana Chocolate Espresso Swirl Muffins, p. 50: Use 1½ tablespoons (9 grams) of espresso powder. 
Brie en Croûte, p. 98: At the end of Step 2 of the procedure, turn Brie over so folded pastry edges are on the bottom. Place on prepared pan. Continue with Step 3.
Glazed Lemon-Thyme Poppy Seed Cake, p. 35: Use 2 cups (200 grams) cake flour.
Champagne Cake with Fluffy Strawberry Frosting, p. 54: For frosting: use 2 1/2 cups heavy whipping cream.

Guinness Stout Cake

Guinness Stout Cake, p. 67: For Bourbon Caramel: let caramel register to 240°F on a candy thermometer. 
Brown Sugar Vanilla Bean Ice Cream, Deep Dark Chocolate Ice Cream, and Roasted Pistachio Ice Cream, p. 75-76: In Step 3, cover with plastic wrap, and freeze for at least 8 hours or overnight (instead of refrigerating).
Strawberry Buttermilk Ice Cream, p. 75: In Step 6, cover with plastic wrap, and freeze for at least 8 hours or overnight (instead of refrigerating).
Quick Strawberry Jam and Quick Blackberry-Blueberry Jam, p. 47: The ripeness of berries can affect the cook time. it could take 20 minutes for very ripe berries or 45 minutes for less ripe berries. To test for doneness, scrape the bottom of the saucepan with your spoon—if the jam parts for a few seconds, it is ready.
Buttermilk Drop Biscuits, p. 29: In Step 2, whisk only ¼ teaspoon (1.25 grams) baking soda together with dry ingredients and gradually add only 1 cup plus 2 tablespoons (270 grams) buttermilk.
Cream Biscuits, p.29: In Step 2, gradually add only 1 ½ cups heavy whipping cream. In Step 4, bake for an additional 3-4 minutes.
Basic Focaccia Dough, p. 59: In Step 1, add 2 cups water (instead of 2 1/2 cups plus 2 tablespoons water.)
Lemon Ricotta Poppy Seed Scones with Poppy Seed Streusel, p. 86: For streusel, add 1/2 cup (63 grams) all-purpose flour.
Vanilla Bean Marshmallows, p. 57: In Step 3, in a large saucepan, combine granulated sugar, corn syrup, and remaining 1/3 cup water. Cook over medium-high heat until sugar is dissolved and a candy thermometer registers 240°F, about 6 minutes.
Grand Marnier Poppy Seed Cake, p. 79: In Step 1, when removing orange slices from the sheet of parchment paper, be sure to let excess syrup drain off before adding to loaf. In Step 4, bake for 30 minutes, and then cover with foil. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. 
Shoofly Pie, p. 109: Go to link for the updated Shoofly Pie recipe.

Banana Cake with Brown Sugar Hazelnut Buttercream, p.91: In Step 2 of the Brown Sugar Hazelnut Buttercream recipe, use a stand mixer fitted with the whisk attachment (instead of the paddle attachment).

Blood Orange Loaf Cake, p. 37: For loaf cake, use ¼ cup (60 grams) blood orange juice (instead of ½ cup). In Step 3, gradually add flour mixture to sour cream mixture. There is no butter in this recipe.
Double Chocolate Spice Bundt Cake, p. 60: To coat your bundt pan in Step 2, you may either use baking spray with flour or the reserved 2 tablespoons (28 grams) unsalted butter and ¼ cup (31 grams) all-purpose flour called for in the ingredient list.  You will use 1 cup (227 grams) unsalted butter and 3 cups (375 grams) all-purpose flour to make the cake.

Crispy Chocolate Chip Cookies, p. 76: Use 8 ounces (230 grams) of semisweet baking chocolate, chopped (instead of 4 ounces semisweet baking chocolate, chopped).


 July/August 2017:


Amaretto Boston Cream Pie, p. 108: In Step 5, bake until light golden brown and wooden pick inserted in center comes out clean, about 40 minutes. 


Chocolate Almond Mooncakes, p. 109: Use 1½ cups (182 grams) of cake flour. 

Date and Hazelnut Caramel Cake, p. 85: Use a 9-inch springform pan (instead of an 8-inch pan) and bake for about 1 hour. 

Thandai Shortbread Cookies Dipped in White Chocolate with Pistachios and Rose Petals, p. 29: For Thandai Powder, use 6 cloves (instead of 6 garlic cloves). 

Mint Chocolate Biscuit Sandwich Cookies

Mint Chocolate Biscuit Sandwich Cookies, p. 61: Use 2 tablespoons (30 grams) heavy whipping cream (instead of 6 tablespoons (90 grams), heavy whipping cream divided). In step 7, do not add 4 tablespoons (60 grams) heavy whipping cream to chocolate. 

Bourbon-Pineapple Pound Tart, p. 38: Use 2 tablespoons (28 grams) pineapple juice (instead of 4 teaspoons (20 grams) pineapple juice) for tart glaze.  


Peach and Blueberry Cornmeal Muffins, p. 48: Makes 14 jumbo muffins. Use 1 ½ teaspoons (7.5 grams) baking powder and ½ teaspoon (2.5 grams) baking soda. In Step 3, top each muffin with ½ cup Almond Streusel. Click here for updated Almond Streusel recipe.


black cocoa brownies
Black Cocoa Brownies, pg. 62: Bake time should be 35 – 40 minutes.
carrot cake sandwich cookies
Carrot Cake Sandwich Cookies, p. 39: Use 1½ cups (120 grams) old-fashioned oats (instead of 1½ cups [1 grams] old-fashioned oats).  

Berry Jam Cake, p. 81: Makes 1 (8-inch) cake (instead of 1 (9-inch) layer cake). 
Apple Butter Bundt Cake
Apple Butter Bundt Cake, pg. 86: Use 2 (9-ounce) jars (510 grams) apple butter (instead of 2 (9-ounce) jar (255 grams) apple butter). 
Use 1 large McIntosh apple (136 grams), grated and drained (about ⅔ cup), instead of 1 large McIntosh apple (136 grams), grated (about ⅔ cup). 
Fruitcake Bundt Cake, pg. 71: In step 1: In a large microwave-safe bowl, combine candied fruit, brandy, cherries, and raisins (instead of brandy, raisins, and cranberries). 
Edible Cookie Dough, pg. 112: Use 1 tablespoon (13 grams) vanilla extract (instead of 3 tablespoons (39 grams) vanilla extract).  
Apple Cheddar Pie, pg. 81: In step 2: Starting with one short side, roll into a log, jelly-roll style, and pinch seam to seal (instead of starting with one long side). See corrected recipe here.
Maple Layer Cake, pg. 91: In step 3: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt (instead of flour, baking powder, cinnamon, baking soda, and salt).


November/December 2021:

Sarah Bernhardt Cookies


Sarah Bernhardt Cookies, pg. 109: In step 6: In a small saucepan, stir together granulated sugar and ½ cup (120 grams) water (instead of ½ cup (60 grams) water).


Italian Rainbow Cookie Loaf Cake, pg. 95: Use ¾ cup (240 grams) strained orange marmalade (instead of 1 cup [320 grams] strained orange marmalade). Use ½ cup (120 grams) heavy whipping cream (instead of ¼ cup [60 grams] heavy whipping cream. In step 8: Pour hot cream over chocolate; let stand for 5 minutes. Starting in center of bowl, slowly stir in small circles until chocolate is melted and mixture is shiny, smooth, and well combined. Let cool slightly, about 10 minutes. (Instead of letting it stand for 1 minute before stirring, and letting it cool completely.) 

Strawberry Cream Cake
Strawberry Cream Cake, pg. 63: For full updated recipe, please click here
Potato Curry Hand Pies
Potato Curry Hand Pies, pg. 87: Hand Pie Pastry Dough makes enough dough for 8 hand pies (instead of 10 hand pies). 
Grape Jelly-Stuffed Peanut Butter Cookies
Grape Jelly-Stuffed Peanut Butter Cookies, pg. 97: Preheat oven and line baking sheets with parchment paper after step 4 (as opposed to preheating oven and lining baking sheets with parchment paper at the beginning of the recipe). 

Chocolate-Almond Sweet Rolls


Chocolate-Almond Sweet Rolls, pg. 5: In step 4 of main recipe, use ½ cup (113 grams) butter, not 1⁄3 cup (76 grams) for filling.

Mile-High Lemon Meringue Pie, pg. 65: In step 1 of Swiss Meringue recipe, should be “160°F (71°C).”
Pain Suisse, pg. 106: In step 7 of Pain Suisse recipe, cut dough into 8 (5×1 1⁄2-inch) strips.

Southern Coconut Cake, pg:83: In Step 1, cake pans should be 8 inches (not 9 inches).

Blueberry-Lemon Tiramisù
Blueberry-Lemon Tiramisù, pg. 78: The yield for Blueberry Compote is 1 1/4 cups. In step 7 of the Tiramisu, spread 3/4 cup (150 grams) of Blueberry Compote on the mascarpone mixture. Then, using a wooden pick, swirl compote as desired.
banana bread sweet rolls
Banana Bread Sweet Rolls, p. 34: For the filling ingredients, omit flour and reduce ground cinnamon to 1 1/2 teaspoons (3 grams). Revised Step 6 for filling: In a small saucepan, whisk together banana, brown sugar, and cinnamon. Bring to a boil over medium heat, whisking until sugar dissolves. Cook, whisking constantly, until mixture thickens, about 3 minutes. Pour into a heatproof bowl, and let cool completely before using.
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