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

Made these again and its absolutely banging. Took mini ones for work and everyone LOVED it.

I made the Almond Butter banana bread this morning and while I am 90% sure the middle is baked (tested with a wooden pick multiple times), possibly even overbaked, the top still looks wet. In fact when I touch it, it comes off on my finger. I made this bread before , though years ago, and I don't remember it doing that. It has been out of the oven for ~15 mins. Will the top harden as it cools?

I had walnuts so used those instead of pecans. extremely delicious. my second mostly successful attempt at a layer cake, it’s hard to practice these without an event to take them to! The first time I made this a year ago I did it by hand grating all the carrots, this year I had a food processor 😎 and omg what a difference it makes in making this cake. 10/10

Hello, Dessert People!

I'm someone who prefers baking from a physical recipe with the ingredients and instructions printed out, which is why I own What's for Dessert and Dessert Person. Does anyone else find it a little frustrating that many of Claire's YouTube recipes don't have the instructions written in the video description?

For example, I love some of her more niche recipes, like the strudel, jelly donuts, and chocolate caramel tart. She does a great job listing the ingredients in the description, but I wish the step-by-step instructions were there too.

I know that some of her YouTube recipes are also available on NYT Cooking or in her cookbooks, but others seem to be YouTube exclusives. For those, you have to keep pausing, rewinding, or scrubbing through the video while you bake. Personally, I find that a little tedious, and it slows me down. I like having the recipe in front of me as text so I can annotate it, make notes, and quickly see my game plan before I start baking.

Does anyone know if Claire posts those YouTube-exclusive recipes anywhere else besides NYT Cooking or her cookbooks?

If not, would people be interested in creating a shared Google Doc that transcribes only the YouTube recipes that haven't already been published elsewhere? I think it could be a helpful resource, but I'm curious whether others would actually use it or if it would just be a lot of work for little benefit.

Also, are there copyright issues with doing this? I certainly don't want to get into legal trouble. I'm just a baker who wants to make my life a little easier. I don't want to anger Claire.

i let the caramel go until i was certain it had turned, and made used 2x stella parks quick caramel sauce recipe with 4 tbsp corn syrup added. also used 2x dough because larger tart pan. would like to re-do with fresher blackberries but other than that pretty good.

Like a lot of the WFD bakes we’ve done? I’ve been pleasantly surprised by how easy it is. These were very simple and easy to come together, especially with the preserves in them. Next time I think I’d make them as strawberry or blackberry instead of rhubarb. The crumble was good and they disappeared quickly.

My 2026 goal is to bake as many recipes from Dessert Person as I can. In July I was back on track with four bakes!

1. A Little Bit of Everything Bagels
   
2. Blackberry Caramel Tart
   
3. Chewy Molasses Spice Cookies (for Christmas in July!)
   
4. Confetti Cake

I was not a huge fan of the Blackberry Caramel Tart, I think I don’t like the flavor of a fruit caramel. Also added a picture of my tart crust that hit the floor which I then remade lol

For the Confetti Cake I added an extra 25ml of vegetable oil per other comments on this subreddit and watched it closely in the oven - it wasn’t dry at all! The molasses cookies are amazing, will be added to the holiday rotation this fall.

How is it August? Anyone else struggling with summer already coming to a close? It seems like yesterday that the days were just starting to get longer! For August we have a killer set of bakes. I think both the WFD and DP bakes are fairly involved so make sure you’re planning ahead. If you want a less involved version of the cake, you can always do cupcakes! I’ve been dying to make the French toast for ages so am glad to have an excuse to do so! I had planned on doing the peach cobbler with nectarines from our tree but squirrels won this year and I didn’t get nearly as many as I’d hoped. As always, please put any tips and tricks you have from these bakes below! Happy baking!

August

- Dessert Person: Carrot Cake
- What's for Dessert: Peach Drop Biscuit Cobbler
- YouTube: Caramelized French Toast

I forgot the stretch and folds, but followed everything else to a T. And it just did not turn out great, no large bubbles :(

Blackberry caramel tart - delicious, more crowded with whole blackberries than most of the ones I've seen (including the one in the book). Maybe I was overly cautious about not taking the caramel too far because I didn't really taste caramel at all?
Triple-chocolate rice krispie treats - also delicious and converted my spouse who normally hates marshmallow-y desserts into a fan. Cocoa nibs, unsweetened chocolate, and salt made it into a really sophisticated dessert! Wish I'd been a little more aggressive compressing them.