"Cheryl and Griffith Day, authors of the New York Times bestselling Back in the Day Bakery Cookbook, are back with more recipes to make with love. Who needs store-bought when baking things at home is so gratifying? In this follow-up to their smash-hit first book, the Days share ways to lovingly craft not only desserts, but also breakfast pastries, breads, pizza, and condiments."
I own and love their first cookbook, (reviewed here ), so when their follow-up caught my eye at Barnes & Noble the other day I didn't hesitate to purchase it! Back in the Day Bakery Made with Love is every bit as wonderful as it's predecessor and contains more than just the dessert recipes you'd expect.
There are savory dinner and side dishes like Beans and Corn Bread Cobbler, Tomato Pie, and Devilish Eggs. There are both sweet and savory marmalades along with homemade syrups and butters, and also D.I.Y projects such as party hats and cake toppers. But don't worry, there are plenty of the traditional recipes you'd expect from a bakery like breads, cakes, and brownies too!
I think the first recipe on my to-do list from this book will be the Honey White Bread because seriously, does anything smell better than fresh baked bread? Ok, maybe brownies - those smell amazing too!
(Honey White Bread is pictured below alongside Sweet Potato Pot Pie, Chocolate Honey Fudge, and the Sweet 16 Cake Topper.)
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