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This comes at a great environmental cost: pollution - especially carbon dioxide - the main global warming gas - not to mention Asia's lax environmental controls of allowing printing by-products to be dumped in rivers, greatly harming people and the environment!
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I am a cookbook author, and have decided to "publish" all of my recipes online, instead of in hard-copy printed books - It's my way of helping to save the environment, allowing myself greater creative freedom so you can get the most up-to-date trends and information - instead of your waiting years to read about my ideas and latest recipes in a costly, hard-cover book!
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WHAT PREMIUM MEMBERS ARE SAYING & BAKING

 
Pumpkin Scratch Cake from a Mix by Sarah Phillips, Can't even tell it's from a box!
kake: This is a last minute cake for teacher appreciation lunch for tomorrow... baked pumpkin scratch cake from a mix by Sarah with Tami's buttercream Maple flavor.
Guess what! It was so yummy!!!!

Chocolate Cake by Sarah Phillips, Dark, rich and moist. Perfect to use for a sculpted cake.
allylilly: Now I have made this truely yummy recipe and they are in the oven! I made cupcakes....They taste really great!
This would be my first official cup cakes that I've made with the 'proper' recipe for icing I used Tami's Buttercream and tinted pink.

Crispy Oatmeal Chocolate Chip Cookies by Kelly CA
Kelly CA: Friday I baked 60 of my oatmeal chocolate chip cookies, for Dev to sell at his lemonade stand.
I added some toffee bits to the recipe, for extra crunch. They were FABULOUS with the toffee bits added!
I used a big ice cream scoop to portion the dough and they all came out uniform and BIG!

Crusting Cream Cheese Icing by Sarah Phillips
jewel4519: Made this for 'The Wedding Cake' (my daughter's wedding 10-10-09) and it crusted beautifully!

Allspice Applesauce Layer Cake with White Chocolate Italian Meringue Buttercream, Step-by-Step by Sarah Phillips
emmett36: I made the ALLSPICE APPLESAUCE LAYER CAKE with Tami's Buttercream. Great combo. Whole fam loved it.

Brownie Bites Tutorial by Kelly CA
emmett36: Anyway, I am done with that project and everyone loved the cupcakes (all 150 of them). Their favorite was Tami's Mocha Buttercream. Thanks for everones help.

Raspberry, Blackberry or Boysenberry Tart with a Cornmeal Crust by Sarah Phillips
Orange Piggy: I made it last Saturday. It was so yummy! I love it!

Chewy Chocolate Chip Cookie Bars by Sarah Phillips
seraphina: Oh my goodness!! Sarah, those cookie bars are simply not to be believed!! They were an absolute breeze to make and baked into exactly what such bars should be: flavourful squares of chocolaty, gooey bliss! My friends raved as much as I did, and my boyfriend has now declared that he even prefers them to the traditional cookie recipe on which they're based. Suits me, since these can be prepared in a fraction of the time! Thank you for another addition to your lineup of fool-proof, fabulous recipes!

Lorna's Health Food Restaurant Carrot Cake
mom2kate: although I said I would NEVER change my carrot cake recipe, I tried this one last weekend. I'm changing my carrot cake recipe! this one is great. I baked it in a 10 inch springform pan and it took about 60 minutes. I used walnuts/raisins and did not have any trouble with it caving in the middle. I used cream cheese frosting to fill/frost it. It tasted great.

Whole Grain and Fruit-Topped Breakfast Cake by Sarah Phillips
whole milk: I've made it every which way. Tonight I made it with blueberries and corn meal, the other day with apples and quinoa, before that razor thin slices of lemon and....

CYNDI65: I made this Sat morning and had the last of it this morning....I think it DOES get better the longer it sits. The apple juices were able to marry with the cake part giving it a great flavor. Hubby likes it better that way too. The corn meal adds a wonderful unexpected touch to it and definatley not overpowering at all. It is a perfect recipe and I can't wait to try it again with other toppings! I plan on making it again using the bananas and adding lightly toasted walnuts or pecans to the mixture - yum yum!!! Oh my, the possibilities of toppings with this breakfast cake is unlimited!

meg: We decided not to go out to our usual Saturday brunch place this morning, so I baked a nectarine version of this cake. Yum-o! I used up the sliced nectarines I had in the freezer. Added some chopped pecans to the butter/brown sugar mixture, and used both cinnamon and nutmeg. I think some candied ginger would have been good, too. The cake batter was so easy and quick to mix up. This is a fool-proof recipe! I LOVE LOVE LOVE that it's not sugary-sweet, and the cornmeal adds a great texture dimension. I'll be making this again....and again....and again.

dillonsmimi: I am a crispy texture kind of gal...the hubs knows to almost burn my toast! This quick and easy recipe has something for both of us to love. ( pantry friendly ingredient list...I can just dig around and keep it "fresh" by mixing and matching). I will be making this often! Thanks Sarah! How do you DO it girl?!!! mimi

whole milk: Sarah, I have to tell you, i just took one out of the oven about 20 minutes ago and it's one of the best things I've put in my mouth for a long time. It's really good.

whole milk: I made this again this morning with a slight variation. I added the zest of one lemon and a stick of cinnamon to the milk, brought it to a boil and let it steep until cool; then I strained it and used the flavored milk in the recipe. I replaced the apple with banana and kept the cinnamon to just a sprinkle. It was perfect.

kake: This Sunday morning, I baked fruit topped breakfast cake. It was easy to make for Sunday morning for me....When it is done, I upside it down and golden yummy dark brown sugar and apple shows up.
...It taste good!! Like Sarah says, this is breakfast cake so not sweet like a cake but just enough sweetness. I also like cinnamon smell too. Next time I want to add some wholewheat flour. Thanks for another yummy recipe, Sara

meg: This morning I made the apple version of Sarah's whole grain breakfast cake. Another keeper!...I also subbed white whole wheat flour for 1/3 of the all-purpose flour for some extra whole-grain goodness.

CYNDI65: This is definately a keeper in my house!!! A great breakfast treat for guests too! Thank you Sarah! I LOVE it that it isn't sweet, but just has a subtle sweetness to it....It tastes even better than it looks! I can't wait to try it with bananas and walnuts!

Fruit Filled Shortbread Bars by Kelly CA
dillonsmimi: I had a serious cookie craving and I had some leftover dough...rolled some med size balls in almonds, flattened a bit and baked at 350 until brown. Very rich and yummy. mimi

lindat: I made these yesterday with blueberry preserves. Oh, my, they are good! We had some before dinner, after dinner and then as an evening snack. They are dangerous. Linda

Ultimate Butter Cake by Sarah Phillips
odetteganda: I made Sarah's Ultimate Butter Cake (which by the way is the best butter cake in the world!) last Thursday as a birthday present for a friend. It's my favorite cake to bake and to eat!

Cookie Monster: Dear Sarah, I just can't get enough of your UBC! It is simply a define confection. I've made it for every possible occasion, no occasion, dressed up and dressed down, coffee cake style, drizzled, frosted, and in cupcakes. It has never failed to wow or disappoint with its buttery taste and heavenly texture. In short, it is true genius, and I can't thank you enough for the work you put into its creation.
....Again, thanks so much for your dedication. I pray that with all you do, you won't burn out and leave us. The baking world would never be the same without you!

Sarah's Chocolate Cream Cheese Pound Cake by Sarah Phillips
CandleDiva: I can't thank you all enough for your help - so glad I found this board! The cupcakes were a huge hit! They varied in looks from batch to batch. Some domed beautifully at 3/4 full like Kelly suggested. They were a bit inconsistent in size but I was the only one who noticed. They are absolutely delicious I love the complexity of the flavor. They were rich yet not overpowering and got rave reviews from everyone. Really, thank you so much! I used Tami's Buttercream in vanilla and decorated them with fondant cut outs in pink using the cutters I had on hand which were inspired from Kelly's gorgeous photos. The wedding was really wonderful and I was so happy to have added a lot of smiles to a very special occasion. Thanks again everyone! I can't wait to try my next Baking 911 recipe!

Cream Cheese Pound Cake by Sarah Phillips
emmett36: Love everyones work. I am actually caked out. For two weeks straight I was trying all sorts of cake recipes. I made vanilla and chocolate pound cakes as cakes and cupcakers. I made UBC in chocolate and vanilla. I also made the Elisa Strauss chocolate cake. They were all amazing. I practiced making white chocolate raspberry buttercream ganache and chocolate buttercream ganache. I made the cakes for my son's school bakesale. I also made dino sugar cookies and decorated them with royal icing. I have to say that baking with small children is really a challenge. I dreamt of decorating them and having them look pretty. Honestly I had not time. I did not even take photos of them because I was in such a hurry to finish them. Usually, I get these things done in advance...but not this time!!! It was very stressful. I was pretty baked out.

janiviy: HI Sarah, I have tried the recipe and it turned out really nice and great tasting.

Hummingbird Cake with Cream Cheese Frosting by Sarah Phillips
jewel4519: I made a 'test' cake for my daughter's wedding (this Saturday! UGH!). This was taken before I "smoothed" the icing. :-)
Hummingbird Cake with Tami's Buttercream (made with all shortening and added meringue powder + a bit of salt). I set it outside for two hours to see how the icing held up in the heat (it was in the 80's and VERY humid). It looked just as good as when I set it out there! Yea

Vanilla Biscotti by Sarah Phillips, This one is for Meg! Lots of flavor variations!
meg: Here's a belated pic of some biscotti I made the other day. I used Sarah's biscotti recipe. One is lemon almond and the other is a chocolate chip version.
meg: Yesterday I made three types of biscotti using Sarah's vanilla biscotti recipe: mini chocolate chip, lemon almond, and fruit (small pieces of dried fruits). Yummy yummy!

Apple Walnut Spice Quick Cake by Sarah Phillips, Moist, all-purpose cake
meg: This is Sarah's apple quick cake. I baked it in a long, narrow loaf pan rather than a tube pan. This was soooooo good!

Creative Cut-out Sugar Cookies by Sarah Phillips
PBM: I use the Creative Cut-Out Sugar Cookies by SP, with the Royal Icing. They are the perfect cookie, IMO, for my taste and needs.

Ultimate Chocolate Butter Cake by Sarah Phillips
Jacqui: This is indeed the ultimate. I could not wait to taste so I gobbled down a cupcake almost straight out of the oven. I am still recovering, the taste, the texture, the look, the smell.. Aaah a little bit of heaven.

My Favourite Snickerdoodles Recipe, Cinnamon Cookies
beenokah: I made these tonight and they were so yummy and looked just as good I think. Thanks for the recipe!

Crunchy Peanut Butter Cookies by Sarah Phillips
mochi-mochi: I've made 3 batches of these cookies in one week. Everyone is loving this great peanutty, crispy, melt-in- your-mouth treat! Using the meat tenderizer to form the cookie is pure genius! They come out so uniform and pretty. Husband says, "they look like they came from the bakery, they look so pro!" I'll never need another Peanut Butter Recipe. Can't wait to try the almond butter variety! Thanks, Sarah!

Ultimate Butter Cake by Sarah Phillips
vjoyce: Hi Sarah! I made the UBC and cream cheese pound cake again and halved the recipes. They work well! My friend really like the cream cheese pound cake. It's lighter than the UBC (but the UBC is a lot fluffier this time.. ) so I think I will use both the UBC (as the base) and the cream cheese pound cake (the top and middle layers)...the mocha buttercream is good too! I'm probably going to add some rum/rum extract to it...I think the frosting needs a bit of kick~

Fluffy, Buttery Cinnamon Rolls by Sarah Phillips
merllgirl: I made these delicious rolls today; I wanted to copy the cinnabon taste so I topped them with the icing recipe I have listed below. I did cut them a little larger so that I could get a larger product. They turned out simply DELICIOUS! I packed the up in the fridge so that I can sell at work tomorrow.


Sarah's Chocolate Cream Cheese Pound Cake by Sarah Phillips
Kelly CA: Yes, I just made these and I filled the baking cups fairly high, like Sarah said, and they domed nicely, although not in a HUGE way.
The taste of these is so good, I'd make them, even if they baked up totally flat.
I LOVE this recipe!

Pumpkin Cheesecake by Sarah Phillips
meefy: I use it as one of my fund raisers. I have already made about twelve of them, with more on order. I use a cinnamon streusel crust to give it a little more flavor for the holiday season. Thank you for so many great ideas. I am selling them at a Channukah craft show next month. We did very well there last year.

Savory Galette Tutorial - Potato and Caramelized Onion & Tomato and Cheese by Kelly CA
Orange Piggy: I made TOMATO AND CHEESE galette last week. It was a big hit. I have a basil bush in my garden so I sprinkle the galette with more fresh basil leaves. Everybody here loves it. I'll try the potato galette today.

Lemon-Orange Scented Chiffon Cake Step-by-Step by Sarah Phillips
kake: I made LEMON-ORANGE SCENTED CHIFFON CAKE without lemon scent and it turns out perfect!!
It taste so light and I can eat it for breakfast.
What I really did careful was don't over beat white eggs.
If I have a chance to make Boston cream pies, I would use this recipe for sure.

French Macarons (Macaroons) Recipe by Sarah Phillips - with filling recipes!, Tutorial by Sarah Phillips and Kelly CA
Kelly CA: So many people were amazed by the French macarons, because they had never tasted them before, and didn't know what to expect. You could see the look of surprise, and delight, in their eyes, after the first bite. They really ARE that good!

Reed's Deep Dish Orange Pecan Pie - Maple Orange Pecan Pie Variation by Sarah Phillips
CYNDI65: It really is a great pie.

Perfect Food Processor Pie Crust, Step-by-Step by Kelly
Orange Piggy: PS. Perfect food processor pie crust is so GREAT! now it's my favorite pie crust as it is very easy to make and will roll out nicely. I replace other recipe's crust with pfp crust.

Creamy and Luscious No Crack Cheesecake by Sarah Phillips
meefy: I just piped some over the top of the no crack cheesecake and swirled it thru the batter. It was fabulous. You don't need any topping because you can see the beautiful swirl design.

Chocolate Overload Cake Tutorial by Sarah Phillips; Concept and cake by odetteganda
Fearless Baker: Hi Sarah. I just finished the second three tier of the choc. overload. I am so,so happy with it....This is a fabulous recipe. I could see adding mini chips to it or even some cayenne pepper or ...

Scratch Yellow Cake with Box Qualities by Sarah Phillips, Finally, a Fluffy, Tender Cake Mix-Like Cake
janero: Hi Sarah, I love the texture of this cake.