Stephanie Wise uses baking as comfort. It’s a source of comfort for her, and then the finished product can be a source of comfort for another. She felt that way since college, when she was getting her journalism degree. To her, baking was about sharing time and laughter with friends, offering up support and sweetness for difficult conversations and long study sessions.

After college, she struggled to find a job that made her happy, so she started her baking blog, Girl Versus Dough. Now it’s 13 years later, Wise has worked as a recipe developer for brands like Betty Crocker, Pillsbury, Gold Medal Flour, and General Mills, among others. Her blog is going strong, and she has released her first cookbook this year, Comfort Baking.

Wise starts with some general instructions that new bakers will need (and intermediate bakers sometimes need to be reminded of) about how to measure things properly and how line the pans and to always read through a recipe before you start. She talks ingredients and then equipment. And then it’s on to the recipes, where she shares prep time, cook time, and gives tips for using or substituting ingredients. And she includes a photo of every finished dish, which I always appreciate in a cookbook.

Then she jumps in with Quick Breads and Muffins, like Chocolate Chip Zucchini Bread, Spiced Apple Cider Doughnut Muffins, Strawberry Sour Cream Pound Cake, Peaches and Cream Streusel Muffins, and Bacon and Pimiento Cheese Bread, just to name a few. Then it’s on to ideas for Breakfast and Brunch, like her Chocolate Chip Sheet Pan Pancake, Mixed Berry Dutch Baby, Spinach and Sun-Dried Tomato Quiche, Maple and Brown Sugar Baked Oatmeal, Cinnamon Streusel Coffee Cake, and Orange-Pecan Sticky Buns.

Next up is Cookies and Bars, with recipes for Giant Peanut Butter Cookies, Rocky Road Brownies, Lemon Poppy Seed Linzer Cookies, Vanilla Bean Shortbread Lemon Bars, Loaded Monster Cookies, Caramelized Pear Blondies, Super-Soft Frosted Sugar Cookies, Gingerbread Sandwich Cookies, and Strawberry Pretzel Cheesecake Bars, and so many others.

Then it’s all about Cakes of All Kinds. There is a Vanilla Confetti Cake, Dirt Cake, Brown Butter Gooey Butter Cake, Malted Chocolate Cake, Cranberry-Orange Bundt Cake, Classic Cheesecake, Carrot Cake Roll, and Strawberry Shortcakes with Mascarpone Cream.

But let’s not forget about those Pies, Tarts, Crisps, and Crumbles. That chapter includes Snickerdoodle Cookie Peach Cobbler, Dark Chocolate Cobbler, Coconut Key Lime Pie, Iced Cheery Pie Bars, Strawberry-Rhubarb Crumble, Blueberry-Lemon Cheesecake Tart, Pumpkin Spice Meringue Pie, and Clementine Custard Tart.

Wise rounds this out with Breads, like her Fluffy Cheddar Biscuits, Everyday Honey Oat Sandwich Bread, Peanut Butter and Jelly Babka, No-Knead Tomato Focaccia, and Soft Pretzel Rolls. Then there are Meals to Bring to Family and Friends, with dishes like a Baked Veggie Gnocchi, Mom’s Shepherd Pie, Weeknight Lasagna, Ultimate Baked Mac and Cheese, Cozy Beef Stew, New-Fashioned Tater Tot Hotdish, and Eggplant Parmesan. And she finishes with a few recipes that every baker needs in their kitchen, Homemade Whipped Cream, Perfect Pie Crust, and Salted Caramel Sauce.

I thought that Wise put an interesting spin on several of these recipes, which made me want to give them a try. I love all the photos and the practical tips for baking and sharing these recipes, and I think this would be a great gift for beginner bakers and for those who want to take their baking to the next level. The writing is a little middle-America wholesome, but it fits the recipes and the idea of baking to share encouragement and warmth to family and friends. Overall, it’s a solid cookbook with intriguing recipes and beautiful photos.

Egalleys for Comfort Baking were provided by Herald Press through Edelweiss, with many thanks.