To All The Boys I’ve Loved Before By: Jenny Han/ Book Review



Lara Jean keeps her love letters in a hatbox her mother gave her! They aren’t love letters that anyone else wrote her; these are ones she’s written. One for every boy she’s ever loved-five in all. When she writes, she can pour out her heart and soul and say all the things she would never say in real life, because her letters are for her eyes only. Until the day her secret letters are mailed, and suddenly Lara Jean’s love life goes from imaginary to out of control.


For my first Jenny Han read ever I’m glad I picked this book I absolutely loved this book, it was funny, dramatic, and witty. Loved the Lara Jean character and the relationships she has with her sister’s and father. One day Lara Jean’s love letters that she wrote almost like a diary for herself, gets mailed out to all these boys she had written to. And now they all know how she feels about them, including her sister’s boyfriend, but then something happens! I don’t want to say too much only because I don’t want to spoil it for those who haven’t read this book yet! But I will say that maybe it wasn’t such a bad thing that those letters got sent out!!! 

And they are making a movie out of this series How cool is that!!

I also enjoyed all the recipes at the end of the book! I’ll include one down below that I though sounded yummy and I’m thinking about making it!



Kitty’s Favorite Snickerdoodles Recipe:


1/2 cup unsalted butter

1/2 cup shortening

1 1/2 cups white flour

2 large eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup white sugar

2 teaspoons ground cinnamon


Preheat oven to 400 degrees

Either by hand or with a mixer, beat the butter, shortening, 1 1/2 sugar, eggs, and vanilla until light and fluffy.

In a separate bowl mix flour, cream of tartar, baking soda, and salt. Add dry ingredients to the wet ingredients and mix until consistency is dough like.

Shape dough into rounded balls!

Mix the 1/4 cup sugar and cinnamon in a small bowl

Roll the balls of dough in the mixture to coat

Place on ungreased baking sheet, about 2 inches apart

Bake 8 to 10 minutes, or until set but not too long

Remove immediately from baking sheets with a spatula to cool on a rack so the cookies don’t continue to cook

Store in an airtight container at room temperature for up to 1 week

For longer storage freeze!








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