Comments for

Comment on Doughnuts to Celebrate Chanukah by saltandserenity

saltandserenity — Fri, 10 Feb 2012 18:04:46 +0000

Thanks for visiting! For the donughts, I would just use vegetable oil if you can’t get crisco.

Comment on Doughnuts to Celebrate Chanukah by Anonymous

Anonymous — Fri, 10 Feb 2012 17:33:33 +0000

Love the doughnut recipe. Will definitely give it a go. Living in Ireland, what is the best oil to use? We don’t have ‘Crisco’ here!

You made me laugh about the Ketchup with latkes (but in England) where I grew up, we did I have to say have some on the table. Lattice latkes are how the Boobas used to do it. I just use a heavy grater and my Irish husband loves all the Jewish food I prepare. Great site, BTW!

Comment on The Best Thing I Ate Today in Umbria Day 7 by Peanut Butter Sizzle Truffles «

Peanut Butter Sizzle Truffles « — Fri, 10 Feb 2012 00:37:05 +0000

[...] now would be the time to break it out! I have been dreaming of having my own ever since visiting here, so I finally broke down and bought one. peanut butter Sizzle truffles ► if ( [...]

Comment on Day Seven: Chocolate Peppermint Cookies by Peanut Butter Sizzle Truffles «

Peanut Butter Sizzle Truffles « — Fri, 10 Feb 2012 00:37:02 +0000

[...] not absolutely necessary to temper the chocolate. If you are keen to learn to do so, here are some step-by-step instructions. Andrew Garrison Shotts explains the difference between tempered and untempered chocolate [...]

Comment on Crispy Cauliflower with Capers, Raisins and Breadcrumbs by Donalyn

Donalyn — Wed, 08 Feb 2012 20:07:02 +0000

The world can always use another roasted cauliflower recipe – I’ll be giving this one a try for sure!

Comment on Caramel Apple Cake by Bob Vivant

Bob Vivant — Tue, 07 Feb 2012 20:31:24 +0000

I’ve had a bag of Northern Spy apples sitting in my crisper since November. And now I know what I’ve been saving them for. This cake looks and sounds delicious. My mom made an outstanding apple cake when I was a kid, but it didn’t have the caramel–which for me is exactly what makes this cake so hard to resist. Thank you!

P.S. The video was great. Those can be so hard to pull off.

Comment on Caramel Apple Cake by sallybr

sallybr — Mon, 06 Feb 2012 18:57:46 +0000

Thanks! I should have printed it right away, instead I just added to my Pinterest board do retrieve it later

Comment on Caramel Apple Cake by Marilyn Dow

Marilyn Dow — Mon, 06 Feb 2012 18:53:43 +0000

@ sallybr

If you look at the “print” version of the recipe, #6 tells you how to use the caramel.

Comment on Caramel Apple Cake by sallybr

sallybr — Mon, 06 Feb 2012 13:06:31 +0000

Oh, this IS incredibly good looking and I feel like a Pavlov’s dog salivating profusely after hearing the bell….

I’ve got a question, though – you pour the caramel on the bottom of the cake while it’s still warm? And wait for it to soak in, let it cool completely and unmold?

gosh, I am so challenged for cakes, but I gotta make this…. I have those mini rose pans (which I never use) and this cake would be amazing in those!

Comment on Double Coconut Granola by Caramel Apple Cake «

Caramel Apple Cake « — Mon, 06 Feb 2012 02:10:17 +0000

[...] out your mixer for this cake. Everything gets mixed together in a big bowl. Whisk eggs, vegetable (or coconut) oil, orange zest, orange juice and vanilla extract together. Lately I have been using vanilla bean [...]