cwcdesign

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Viewing 15 posts - 1,126 through 1,140 (of 1,149 total)
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  • in reply to: What Did You Bake the Week of May 29, 2016? #1006
    cwcdesign
    Participant

    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.

    in reply to: A personal favorite… #937
    cwcdesign
    Participant

    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,

    cwcdesign
    Participant

    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

    in reply to: What Did You Bake the Week of May 29, 2016? #935
    cwcdesign
    Participant

    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.

    in reply to: Hostess recalls products due to peanut residue in flour #934
    cwcdesign
    Participant

    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.

    in reply to: The Baking Circle is gone, in part #772
    cwcdesign
    Participant

    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

    in reply to: Pastry Cream #702
    cwcdesign
    Participant

    Thanks for the smile, Rascals 🙂

    in reply to: The Baking Circle is gone, in part #648
    cwcdesign
    Participant

    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.

    in reply to: Zen’s site appears to be down #622
    cwcdesign
    Participant

    Sent an email to the address I have

    in reply to: The Baking Circle is gone, in part #570
    cwcdesign
    Participant

    I think the hardest part was deleting the bookmark . . .

    in reply to: The Baking Circle is gone, in part #486
    cwcdesign
    Participant

    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 . . .

    in reply to: Thanks, Mike #461
    cwcdesign
    Participant

    Mike, just wanted to let you know that your little daily tweaks are being noticed - a little easier to see and use each time you do something. Thanks for all your doing. I hope you're having fun with it, too

    in reply to: Happy Birthday Swirth #411
    cwcdesign
    Participant

    Happy Birthday Sarah! I'm a little late to the party, but I hope you have a wonderful day and many more

    in reply to: No Boil Lasagna Sheets #390
    cwcdesign
    Participant

    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

    in reply to: No Boil Lasagna Sheets #362
    cwcdesign
    Participant

    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.

Viewing 15 posts - 1,126 through 1,140 (of 1,149 total)