Comments for smitten kitchen http://smittenkitchen.com Thu, 24 May 2012 17:26:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on chocolate buckwheat cake by Dorothy http://smittenkitchen.com/2012/05/chocolate-buckwheat-cake/#comment-1894752 Dorothy Thu, 24 May 2012 17:26:50 +0000 http://smittenkitchen.com/?p=8503#comment-1894752 The timing of this recipe is perfect. I've been hankering for chocolate cake and the buckwheat intrigues me. It's fun to explore alternative flours and how they interact with the flavor of chocolate. Great combo of buckwheat and almond flour. The timing of this recipe is perfect. I’ve been hankering for chocolate cake and the buckwheat intrigues me. It’s fun to explore alternative flours and how they interact with the flavor of chocolate. Great combo of buckwheat and almond flour.

]]> Comment on buttermilk roast chicken by Sarah http://smittenkitchen.com/2012/01/buttermilk-roast-chicken/#comment-1894587 Sarah Thu, 24 May 2012 15:46:02 +0000 http://smittenkitchen.com/?p=8124#comment-1894587 So I'm thinking of making this for a picnic and will be transporting it from my oven on the upper west side all the way to prospect park. Will reheating in an oven closer to the location dry it out? So I’m thinking of making this for a picnic and will be transporting it from my oven on the upper west side all the way to prospect park. Will reheating in an oven closer to the location dry it out?

]]> Comment on chocolate peanut butter cake by Margrethe http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/#comment-1894547 Margrethe Thu, 24 May 2012 15:25:46 +0000 http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/#comment-1894547 Hi! I have baked this cake twice already and everybody wants more of it :) just wondering if this cake is suitable to put in the freezer for a couple of days? Hi! I have baked this cake twice already and everybody wants more of it :) just wondering if this cake is suitable to put in the freezer for a couple of days?

]]> Comment on homemade oreos by Beth http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/#comment-1894434 Beth Thu, 24 May 2012 14:24:10 +0000 http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk#comment-1894434 My 10 yr-old made these as a surprise for the family yesterday. Thanks for posting this alternative recipe for Oreos... We haven't eaten them in years so it was a nice treat! We used palm shortening (spectrum is a sustainable brand) but I may try them again using coconut oil and see how they do. I'm looking forward to another batch for ice cream sandwiches! My 10 yr-old made these as a surprise for the family yesterday. Thanks for posting this alternative recipe for Oreos… We haven’t eaten them in years so it was a nice treat! We used palm shortening (spectrum is a sustainable brand) but I may try them again using coconut oil and see how they do.

I’m looking forward to another batch for ice cream sandwiches!

]]> Comment on red wine chocolate cake by Adira http://smittenkitchen.com/2011/09/red-wine-chocolate-cake/#comment-1894310 Adira Thu, 24 May 2012 13:24:00 +0000 http://smittenkitchen.com/?p=7855#comment-1894310 Hi, the cake is in the oven- the batter tastes amazing! Can't wait to try the real thing! So I'm planning on serving it on Sunday (today is Thursday). I see from previous responses that it should last all right. So here are my questions: 1) Wrap it in what? 2) Leave it wrapped in the fridge or out? 3) Can the whip topping be made in advance or should I stick to the four hour rule? Thanks! Hi, the cake is in the oven- the batter tastes amazing! Can’t wait to try the real thing! So I’m planning on serving it on Sunday (today is Thursday). I see from previous responses that it should last all right. So here are my questions:
1) Wrap it in what?
2) Leave it wrapped in the fridge or out?
3) Can the whip topping be made in advance or should I stick to the four hour rule?
Thanks!

]]> Comment on vidalia onion soup with wild rice by Amanda http://smittenkitchen.com/2012/05/vidalia-onion-soup-with-wild-rice/#comment-1894248 Amanda Thu, 24 May 2012 12:54:18 +0000 http://smittenkitchen.com/?p=8529#comment-1894248 Wow. This looks amazing. I cannot wait to try this! Wow. This looks amazing. I cannot wait to try this!

]]> Comment on warm, crisp and a little melty salad croutons by Colin http://smittenkitchen.com/2012/05/warm-crisp-and-a-little-melty-salad-croutons/#comment-1894152 Colin Thu, 24 May 2012 12:03:33 +0000 http://smittenkitchen.com/?p=8483#comment-1894152 Not sure what Kimberley (#151) means above. Gouda is a Dutch cheese (though there may be imitations). Although I've never heard it referred to as such here, "goat milk Gouda" is very Dutch, and in my opinion one of the greatest of all Dutch cheeses. I buy a aged variety at a small cheese shop in the town of Edam, which makes it itself, about a half hour north of Amsterdam; it is fairly hard but still can be sliced, and is truly divine. It is made with pasteurized goat's milk; I was told that using unpasteurized milk would make the resulting cheese too strong tasting. Some cheeses here in the Netherlands are made from unpasteurized milk; most are not; you need to know what to look for. In any case, I'm delighted to hear that goat's milk Gouda is becoming well-known in the US. This recipe sounds delicious. Not sure what Kimberley (#151) means above. Gouda is a Dutch cheese (though there may be imitations). Although I’ve never heard it referred to as such here, “goat milk Gouda” is very Dutch, and in my opinion one of the greatest of all Dutch cheeses. I buy a aged variety at a small cheese shop in the town of Edam, which makes it itself, about a half hour north of Amsterdam; it is fairly hard but still can be sliced, and is truly divine. It is made with pasteurized goat’s milk; I was told that using unpasteurized milk would make the resulting cheese too strong tasting. Some cheeses here in the Netherlands are made from unpasteurized milk; most are not; you need to know what to look for.
In any case, I’m delighted to hear that goat’s milk Gouda is becoming well-known in the US.
This recipe sounds delicious.

]]> Comment on vidalia onion soup with wild rice by love cooking http://smittenkitchen.com/2012/05/vidalia-onion-soup-with-wild-rice/#comment-1894093 love cooking Thu, 24 May 2012 11:40:16 +0000 http://smittenkitchen.com/?p=8529#comment-1894093 This looks delicious. I like to add more vegetables when cooking soup. Maybe some carrot and celery is not a bad idea. Oh…some meatballs should be good too. :) This looks delicious. I like to add more vegetables when cooking soup. Maybe some carrot and celery is not a bad idea. Oh…some meatballs should be good too. :)

]]> Comment on best birthday cake by tara http://smittenkitchen.com/2009/07/best-birthday-cake/#comment-1893985 tara Thu, 24 May 2012 10:51:26 +0000 http://smittenkitchen.com/?p=3882#comment-1893985 I just requested this for my birthday cake and my husband made it last night... can't wait to have a slice (or two) tonight! I just requested this for my birthday cake and my husband made it last night… can’t wait to have a slice (or two) tonight!

]]> Comment on red velvet cake by ???????-????????? ????????????, ????-????????? ???????????? http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-1893970 ???????-????????? ????????????, ????-????????? ???????????? Thu, 24 May 2012 10:42:38 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-1893970 <a href="http://???????????.??/" rel="nofollow">????????? ???????? ? ?????? ??????????? ????? ?? ?????? ????</a> ????????? ???????? ? ?????? ??????????? ????? ?? ?????? ????

]]>