Comments for I made that!

Comment on What I wish I was eating. by Kathleen

Kathleen — Thu, 17 May 2012 04:39:57 +0000

I made this tonight and was thrilled with the result. And tomorrow’s lunch will be awesome, too. Many thanks to you (& Molly)! I also made chocolate souffles this week, with my 5 yo son “helping”-mostly by licking spoons, and they turned out really well. He asked for one for breakfast this morning and genuinely thought he might get one because of all the eggs in them. Anyways, thanks for doing such an awesome job teaching that class!

Comment on Introducing the Strawberry Cake by Jen

Jen — Sun, 13 May 2012 22:09:58 +0000

Mine was purple too! But delicious! I figure either way, pink or purple, it still tastes better then the cheap colored box mix! =)

Comment on One more apple cake before spring by Victoria

Victoria — Sat, 12 May 2012 05:43:59 +0000

Brandi,

I’m new to your blog. What a great job you do! I made your apple cake for a birthday at work today and it was a huge success. And, such an easy cake no sifting, or separating of eggs. A really easy process with a great result. I didn’t have the salt you recommended but I did have some very nice French finishing salt and it was terrific. It does make the dessert. I gives the final cake a nice sophistication without being at all fussy. Like another poster I used sugar in the raw to coat my spring form pan and on top. It worked great and gave a nice carmel-ly appearance to the cake. I have another cake in the oven right now. I’m baking this one for Mother’s Day dinner. What could I do? I have more carmel sauce!

Comment on Rhubarb. My new favorite. by Robin

Robin — Wed, 02 May 2012 02:45:46 +0000

I made my first batch of this today, and the house is perfumed with rhubarb. I say I made my first batch because I let my rhubarb cook for too long, and then stirred it a bit too much, so it is reverting to mush – delicious, perfumed rhubarb mush. So, I will try again in a week or so whenever the rhubarb plant has recovered.

I wonder how long this rhubarb mess of mine will keep safely in the fridge? Any guidelines?

Comment on Well Hello, Cute Little Butterscotch Pudding Tarts by hester

hester — Fri, 27 Apr 2012 17:46:05 +0000

er….. i made it and it went veeeeerrrrrryyyyyyy wrong

Comment on Introducing the Strawberry Cake by Sarah B

Sarah B — Fri, 27 Apr 2012 14:47:48 +0000

Wow! Best recipe for strawberry cake, EVER! Like you, I’ve been searching for the perfect recipe, and thanks to you, i finally have it. However, my cake didn’t really turn out the pretty pink I was hoping for…it was more of a purple? Anybody else have that problem? I’m thinking I might have used more vanilla beans than you called for which turned it a little darker. Regardless of the color, the cake is fabulous. Making it again this weekend. Thinking of using a drop or two of red food coloring to perk it up.

Comment on Introducing the Strawberry Cake by joy

joy — Fri, 27 Apr 2012 02:32:28 +0000

I just finished making your cake and it was a hit!!-so amazingly wonderful and moist!!!
I will be making this again!!

Comment on One more apple cake before spring by saucycooks

saucycooks — Thu, 26 Apr 2012 02:55:29 +0000

This looks scrumptious and it reminds me of the gooey, caramelized baked apple pancakes I used to make my kids when they were young. I am going to try this AFTER swim season!!

Comment on One more apple cake before spring by kaleighaubry

kaleighaubry — Mon, 23 Apr 2012 18:45:48 +0000

I’m never disappointed by an apple cake.

Comment on What I’m eating these days. by Thursday Dinner « wonderful ingredients

Thursday Dinner « wonderful ingredients — Fri, 20 Apr 2012 17:54:54 +0000

[...] Anouk brought a great Italian red, Il Trullo from the Co-op in Ashland. I was inspired to make this peanut and cabbage slaw. [...]