yellowmnm81

Oh man.. I can't wait to visit. I LOVE Pinkberry, so I really hope this is comparable. My favorite topping at Pinkberry is the fresh mango...anyone know if Phileo has this? Yum! Too bad it's sorta far away from me...

After reading this thread, watching the Baking with Julia clips over and over again, reading the Baking with Julia book and Tartine books over and over again, I finally made my first batch of croissants! I actually had quite a bit of difficulty doing the last of the rolling and forming - the dough started to tear everywhere!! But, miraculously, they came out of the oven flaky and amazingly delicious. I guess you can't go wrong with all that butter! I used the Tartine recipe, but with Baking with Julia technique... dunno if it was the best decision, but they were darn tasty! Especially the chocolate ones Even though they're not quite croissant shapes... I think they're sorta cute Thanks for the encouragement guys!

I recently had some coconut sherbet someone had made from Emily Luchetti's "Passion for Ice-cream" book...I don't have it myself, but I managed to glance at it while I was still over there, because I wanted to remake it at home!! I was very surprised to find out it was simply a matter of whisking together 1 1/2 cups coconut milk with 1 cup cream of coconut, and a tablespoon or so of sugar. Chill, and pour into ice-cream machine! It was divine paired with pineapple chunks.... mmm. This was the only coconut sherbet I've ever had, so I'm not sure how "intense" the coconut flavor was, but I sure enjoyed it

i can thoroughly recommend alice medrich's "s'more bars" in her cookies and brownies book... it is so incredibly simple in concept and execution...... but it turns out sooo good. it's just a graham cracker crumb crust prebaked then topped with milk chocolate chips (i chopped my own chunks), toasted chopped walnuts, and a layer of mini marshmallows...baked until golden. mmmm.

I haven't made the Fine Cooking brownies or the On the Fence Brownies...(which I will try next!) but I have made Alton Brown's cocoa brownies and also Alice Medrich's cocoa brownies, which were, as I said, very dense. However, they were still tasty!

I did try the supernatural brownies the other day........ wow!! I don't know if I'm just getting better at gauging when to stop baking brownies, or what.... but these are probably one of the best I have baked. However, it could also be the ingredients I used were quite different than before as well... I used Trader Joe's bittersweet and dark muscovado sugar for the brown. Either way, these brownies came out with a soft texture I have not had in the brownies I've made before, and it was very rich and chocolatey, but the texture helped save them from making you feel sick. I prefer these I think to any of the cocoa powder brownies I've made, which are too dense and sticky in the mouth for my liking. Anyway...delish!

Here's a link for Gale Gand's Mini Moon Pies... I haven't made them before, but you could test it out for your moon pies. http://www.foodnetwork.com/food/recipes/re...6_26546,00.html

I have all three of those books and I would go with Chocolate Obsession. It is all about ganaches, truffles, and dipped chocolates. ChocolateChocolate I don't think has anything regarding chocolates and Pure Chocolate has only a section for it. Have fun!

yea i saw that recipe before but was wondering whether it was a good one to use or not.. i guess i'll have to try it now, won't i?? thank you!

for those of you who have made cupcakes with this recipe...... about how many cupcakes does it make? should i reduce the recipe if i don't want my house to overflow with cupcakes?? i'm making halloween cupcakes with this! i can't wait to decorate. any suggestions for a frosting? thanks!

i made pierre herme's tarte grenobliese tonight... yummmmm!!! :-) wasn't too difficult... and the tart was sensational. can't wait to eat more tomorrow..

i've made the ci and alton brown ones as well...... i liked both.. but i like the ci ones better too. alton's were good .. mine weren't quite as puffy. but they were still good. however, on the second day, mine dried out a lot and weren't so chewy anymore. they weren't remarkably fantastic, in my memory. no one really raved about them when i brought them for friends. i really liked the ci ones though. they remained moist and chewy and baked consistenty well. looked about the same.. the alton ones were more shiny and the ci ones were more like they puffed but then dropped back in so it's more.. wrinkly. when i brought these for friends, everybody loved them. i feel like i should give the alton brown ones another chance though.. since so many people seem to love that recipe. perhaps it was something wrong that i did?? baked too long? not sure...

hello.. i have another question about using euro style butter instead of regular butter.. well i have plugra and would this be good to use in say.. a chocolate chip cookie recipe?? i am making the chewy type so would the high amounts of butterfat make it spread too much and be crispy? or would refrigerating the dough before baking solve the problem anyway??

hello, i made the fine cooking lemon curd recipe today..... sooo good!! thanks for posting it up. i have made lemon curd only once so i don't have much to compare with but this recipe was fantastic.. easy to make, although it did take quite some time for all the butter to melt.. i got really impatient and increased the heat before i was supposed to and then i didn't sit there stirring the entire time b/c i started to work on the crust for my tart.. but it still turned out silky smooth and oh so delicious. :)

i've only made butterless biscotti recipes... and i really like them. i find no problem with them being hard as rocks.. either that or i'm just okay with eating very hard things. well, that and i always eat them by dipping them into coffee. and for that i've been scared to make butter biscotti before because i didn't want them to fall apart after dunking. i usually make the cantuccini recipe in baking with julia. it's a great recipe and the biscotti are delicious! i like the texture of them a lot. i haven't made biscotti in a long time though so i haven't had a chance really to make anything else. maybe i will take this oppurtunity and start biscotti making again.