cwcdesign
Baker Aunt, that's exactly why I'm going to BB&B for the USA pans. I love all the ones I have. Unfortunately our local one doesn't have them in stock - I tried before I baked the cake. But, if you go into the store with your fistful of coupons, they'll order, use your coupons and you'll get free shipping.
One of my favorites is foodiewithfsmily.com - of Cinnamon Toast Cake fame, which she actually got from Barefeetinthekitchrn.com. What I love is that she got together a group of 10 bloggers and each week they put out a weekly meal plan with a recipe from each of them. So not only do you get great ideas but you learn about different websites.
Another that I'd forgotten that I like so much is simplyrecipes.com. They really are simple and delicious. Recently, I've made her version of roasted broccoli and tomatoes for bruschetta. I need to back and make her Chiles Rellenos casserole again - it's really good,
We got some wonderful vegetables from a local farm, so we have had simple sides of grated, sautéed squash, green beans with olive oil and salt and the simplest recipe I found for tomatoes for bruschetta from Simply Recipes. Then I made oven fried chicken tenders (they were on sale) with wonderful spices. Now, to make sure the bottoms stay crunchy
I baked the layers for Beatty's chocolate cake from Ina Garten and put them in the freezer to frost on Sunday. After making the buttercream which is sort of sad because it was too hot, the cake went right back in the fridge - good thing too since I'm not able to deliver the cake until today. While the buttercream didn't fluff, it did hold together and has a smooth consistency.
My main issue is that it called for 2" deep 8" pans or 9" for depth. I had to use the 9" so the cake is a little shorter than I'd like and I did remember to bake it for less time. I'm definitely heading over to BB&B to replace my 8" pans soon because I know they'll have to order them for me.
Of the Hostess products, I always liked Twinkies and Snowballs - you could peel the coconut/marshmallow covering (I don't dare call it frosting) off. I preferred Drake's Yodels to HoHos. But I don't think any of them taste the way they used to, so it's easy to pass them by.
Mike, I need to edit the threads I saved. Are we to post all the comments as well? I think that's part of what makes them worthwhile. We can also probably add tags for those that veered off-topic
Thanks for the smile, Rascals 🙂
Wonky, I also replied over on Zen's site. I'm pretty sure that rottiedogs saved your recipes as well. She is on swirth's email list. You could write her directly in case she's not checking in very often yet.
Sent an email to the address I have
I think the hardest part was deleting the bookmark . . .
I just checked out of curiosity. I hit the refresh button and it still showed me logged in. Sarah, what's the link to the recipe? Maybe I can get it . . .
Happy Birthday Sarah! I'm a little late to the party, but I hope you have a wonderful day and many more
Italiancook, I just bought some Bob's Red Mill semolina at my local health food store. I'm gearing up to FINALLY try out the baking steel that a friend gave me last year. I've confirmed the proper temp to set my oven. I'm just trying to find the time when we can all be home for dinner
Well, I use the Barilla no boil sheets frequently and you DO NOT soak them. Just follow the directions in the recipe or on the box and they are great. They have a nice texture, neither too tough or too soft. If I pre-cooked them I don't think the texture would be as good.
