kaneel

Sounds like something i could use. I was baking bread last night and sprayed some water too close to the bulb. Guess what happen ....yep bulb shattered and of course all the hard work went down the drain

This sounds so good. Would it be possible to post this recipe???? Thanks

I made the ultimate buttercake back in december. I cut the sugar back because i made the eggnog variation with the eggnog being already sweet. I added some freshly grated nutmeg and cinnamon and topped it with crumb topping. Moist and buttery with a hint of eggnog flavor

This is what my friend and i made in cocoa a while back. I just had too post them here.

After admiring so many pis here i am finally ready to post some of mine This is the double chocolate cake with white chocolate espesso filling and espresso buttercream. This was a hit with everyone. I cut back the sugar because i don't like my cakes too sweet and used some unsweetened scharffenberger. This was a baby shower cake i made for someone . I used the hersey recipe and doubled it. I wished i had taken a picture of the cake itself. I wasn't too crazy about the texture of this cake and the flavor wasn't bad. I di like the sue b cakes texture alot. My husband said the flavor reminded him of a vegan cake we had from a farmers market here in town. I am gonna try the wooley cake sometime. So far the double chocolate cake has everything i want in a chocolate cake. And of course i still love my chocolate genoise!!!!!!

I made the double chocolate cake and it is great!! I also made the sue b cake, it moist but not chocolaty enough. I was wondering if anyone has make the sue b cake and hersey's chocolate and compared it. Thanks

This is something i have been wanting to try for a while On the food network i have seen them use a type of press that they had heated. Maybe it was one those old cast iron iron they used to use for ironing close so many ages ago.

Dailey....i have been seriously thinking these days if i should offer box cakes. I did not realize how many people are actually selling cakes made using box mix.....even most of the bakeries...i could not believe it. Know i am building a clientele and even though i am known for scratch cakes lately i have been thinking i wish i could ask them...Scratch or box!!????? If i would open a bakery i know i would offer only scratch cakes because of my passion for baking.

Great breakfast Percyn!! What is a taylor pork roll????? Yep it is dried pork ...my husband loves that stuff. We buy it at the asian grocery store and he flavors his soup with it.

I don't know if this will help but i baked a chiffon cake in a regular 10" pan with success. I did put a decorating tip wrapped in alumunium foil in the middle of the cake .

Can you please mail some to me???? You can pickle them ........this take the heat away so your left with flavor. Or take the seeds out, cut them in pieces , add a little oil to a pan and sautee them with a little sugar and salt and/or tomatoes until soft . In Suriname no pepper and i mean no pepper gets waisted!!

I grew up in south america and my dad used to make chips out of these. You can also put in soups. And yes it is very slimy so be careful when you peel it. It can also make you skin itch so wear a glove .

I had some swedish princess cake today. I am in a cake club so it was my demo cake. It was good except my least favorite part was the marzipan ..a little too sweet for me.

Weesper moppen ← I just love the name!!

Taro root chips that my dad used to make...also plantain and cassava chips (not the store bought ones) we got them from the street vendors. There is another type if chips made out of cassava that is really paper thin ..when you buy it from the store you fry it yourself. Kind of like kroeproek. So good!!!!! ETA more info.

Megan , i love this blog. I naver been to new york but is it on my travel list. I have to contact you when i am there. Keep the pics coming. By the way i love all your pasta dishes.... maybe because i make it like that..simple and delicious.

Soy sauce that comes in bottle i store it in the pantry. Soy sauce that come in a can (this kind i get from holland ..my mom sends it to me) i transfer it in a tupperware and store it in the fridge. Dijon i store it in the fridge.

Did you call restaurants asking if they rent their kitchen. I called all the churches i could find in the yellow pages for kitchen rental without any luck. Thanks

Oh no not broodje kroket!!!!! I haven't had those in years.... my mouth watering, Klary.

I got mine yesterday ....this i my second one. I actually thought it was a one time only thing but of coursr i am not complaining at all Those are the cakes i would love too be able to make ....more tools of course

I have made the brownie cake base before and it was really good. I underbaked it a few min and it was the perfect fudgy texture. I have been eating the lemon cream that i made for some tarts.

I never really cared for any type of mushrooms before. My husband bought dried shitaki's a couple of years ago . He converted me with a dish he makes that is now one of my favorites. I am not too crazy about the ear mushrooms though ...not too much flavor and the texture.

I am with ling on this one. I made this cake 2 weeks ago in a 10" that was 3" high and it came out perfectly

Thank so much for this recipe Sweetside .....it is really good and not too sweet. Exactly what i wanted. I just got finish making it so i"ll fill the cake tomorrow. I didn't have any chocolate liquor by hand so used a coctail mix "hot sex"