Comments for Pork Cracklins

Comment on Meyer Lemon Cheesecake with Speculaas Crust by Sheri

Sheri — Tue, 21 Feb 2012 07:21:34 +0000

Your beautiful cake put mine to shame! Love the photos of yours.

Comment on Root Beer Float Cupcakes by Laura

Laura — Thu, 16 Feb 2012 17:46:16 +0000

It does look a bit questionable, but in a way that is making me giggle. Dave is a huge fan of root beer, so I’ll have to try the frosting…but definitely with a different pastry tip.

Comment on Meyer Lemon Cheesecake with Speculaas Crust by SallyBR

SallyBR — Tue, 14 Feb 2012 21:23:53 +0000

Speculaas for the crust is a strike of pure genius! love everything about it!

Great recipe!

Comment on Eleven Madison Park Granola by Wendi @ Bon Appetit Hon

Wendi @ Bon Appetit Hon — Tue, 14 Feb 2012 17:50:32 +0000

As the recipient of this lovebomb, I can attest that the salty/sweet combo is 100% addictive. So much so that I’ve started making batches of it myself so that I can keep that beauteous Weck jar full at (almost) all times.

And folks, never underestimate the power of a lovebomb. This package arrived on my doorstep on an unqualified failure of a day. But once I opened it up and saw that I had been showered with love from afar, my frown turned upside down and I knew that I was not alone.

Shower people with love y’all. Not just on Valentine’s Day. But every day!

Comment on Chocolate Whoopie Pies by Connie

Connie — Mon, 13 Feb 2012 20:45:09 +0000

I love your photo. After baking the whoopie pies and a batch of cookies, I couldn’t take a bit of anything.

Good work
Connie

Comment on Meyer Lemon Cheesecake with Speculaas Crust by Jayne

Jayne — Mon, 13 Feb 2012 20:13:10 +0000

This looks lovely! So lucky to have so many Meyer lemons, I’ve yet to try one!

Comment on Meyer Lemon Cheesecake with Speculaas Crust by susan

susan — Mon, 13 Feb 2012 18:30:30 +0000

What a great idea to use Speculaas for cheesecake crust! I’ll be they set the lemon flavor off to its best advantage!

Comment on Meyer Lemon Cheesecake with Speculaas Crust by Carol Sacks

Carol Sacks — Mon, 13 Feb 2012 17:57:32 +0000

You and I are on the same Meyer Lemon wavelength. I love the idea of a Speculaas crust. Will have to try that next time. Your cake looks lovely!

Comment on Meyer Lemon Cheesecake with Speculaas Crust by abby dodge

abby dodge — Mon, 13 Feb 2012 17:12:54 +0000

I wish I lived closer.. I’d happily take some of those meyer lemons off your hands.. and help you out with this fantastic looking cheesecake. Biscoff and Lemon sound irresistible!

Comment on Chocolate Whoopie Pies by Littlebakerbunny

Littlebakerbunny — Mon, 13 Feb 2012 03:48:15 +0000

I’m glad I’m not the only one who had runny batter — but I think you still got more height in your cookies. Yours look fantastic!

Comment on Chocolate Whoopie Pies by Krissy

Krissy — Mon, 13 Feb 2012 03:46:25 +0000

I made a note in my recipe gook to let this batter rest for a couple minutes before spooning out onto the baking sheet…it does get a better consistency. Funny how we all are…so many prefer the red velvet from last year, but I thought this chocolate recipe was superior for many reasons. But I liked the filling last year over today’s…I like today’s buttercream but not with this cookie…too overpowering; takes over the chocolate and I wanted chocolate, maybe because it is Valentine’s chocolate season. Your photo is perfect.

Comment on Chocolate Whoopie Pies by Chelly

Chelly — Mon, 13 Feb 2012 00:45:55 +0000

I had the same lumpy batter too….but they still seemed to turn out just fine. Yours look really good!

Comment on Chocolate Whoopie Pies by Anne@FromMySweetHeart

Anne@FromMySweetHeart — Sun, 12 Feb 2012 22:11:55 +0000

Sheri….these turned out beautifully!!! I know what you mean about the batter. I was afraid there would be lumps of flour in mine. But your cake is so smooth and rounded. Mine came out a kind of glob shape. But they were still tasty! I think I will take your advice and let the batter rest a bit before baking! : )

Comment on Chocolate Whoopie Pies by Susan

Susan — Sun, 12 Feb 2012 17:23:06 +0000

Great photo! I didn’t have any trouble with the batter, but I joined after you’d made the Red Velvet ones, so I really didn’t know what to expect. I thought these were great and came together more easily than I expected.

Comment on Chocolate Whoopie Pies by Rebecca

Rebecca — Sun, 12 Feb 2012 16:03:53 +0000

I also enjoyed these, but I agree that the red velvet ones were better. I bet these would have been good with the cream cheese filling. So many choices! Yours look great.

Comment on Chocolate Whoopie Pies by Katie

Katie — Sun, 12 Feb 2012 14:50:56 +0000

I am also a huge fan of mixing batters by hand (which is perfect since my mixer is currently broken). Your whoopie pies look delicious!

Comment on Chocolate Whoopie Pies by Bourbonnatrix

Bourbonnatrix — Sun, 12 Feb 2012 14:17:22 +0000

Your whoopies look great! I think we had a similar batter experience :) glad to know you enjoyed the red velvet ones… I think they are next on my to bake list!

Comment on Pecan Tassies by Haris

Haris — Fri, 10 Feb 2012 02:32:45 +0000

I like how your sugar tnppiog crackled – very nice! These are one of those treats that people either like or don’t like. It was a fun recipe to make and I’m glad that it was an easy one.

Comment on Pan-Crisped Deviled Eggs on French Lettuces by Laura

Laura — Wed, 08 Feb 2012 03:38:45 +0000

We love deviled eggs in our house! The boys beg for them frequently and I think they make a gret summer dinner. I’ll have to chech out the recipe you posted.

Comment on Pan-Crisped Deviled Eggs on French Lettuces by Sheri

Sheri — Wed, 08 Feb 2012 01:16:13 +0000

I think the last time I made them was two years ago. And they’re so quick to make!

Comment on Pan-Crisped Deviled Eggs on French Lettuces by Steven

Steven — Tue, 07 Feb 2012 21:23:19 +0000

I love devilled eggs! I may have to try this one. I agree… we don’t eat devilled eggs enough…

Comment on Speculaas by Sheri

Sheri — Sun, 05 Feb 2012 21:33:11 +0000

For anyone wondering – these make a terrific crust (I made a cheesecake crust and used the cookies instead of grahams). 9 oz. (2 cups) speculaas, 3 tablespoons sugar, 3 ounces (6 tablespoons) unsalted butter, melted.

Comment on Speculaas by Susan

Susan — Thu, 02 Feb 2012 05:42:13 +0000

I love your stars – and I think these would make a terrific crust for a Christmas Cheesecake! Great idea! I’m thinking of including these in my Christmas repertoire since they’re so easy & delicious. Enjoy the rest of your week!

Comment on Speculaas by Gloria

Gloria — Thu, 02 Feb 2012 03:34:48 +0000

Your stars are so fun! I was too lazy to roll out my dough, so I did a log and the slice and bake thing. Unfortunately I didn’t care for my cookies. You win some and lose some right! It was fun to team with Baked Sunday Mornings this week. ;)

Comment on Speculaas by Tessa

Tessa — Thu, 02 Feb 2012 02:19:06 +0000

Pie crust. What a great idea, especially with the holiday-type pies! Need to remember this one!

Comment on Speculaas by Donna

Donna — Wed, 01 Feb 2012 23:33:35 +0000

I have no website but would like to receive recipes.

Comment on Speculaas by Crystal

Crystal — Wed, 01 Feb 2012 06:22:24 +0000

Cute stars! They came out great. No worries- apparently (and according to Wiki) Speculaas are supposed to be thin. Loved them- very tasty.

Comment on Speculaas by Lorraine

Lorraine — Wed, 01 Feb 2012 01:13:05 +0000

Love your star cookies. I think I made mine a little bit too thin as well. I usually have a hard time estimating.I was so intrigued by the spread that I had to look it up. It looks a bit like Nutella… I have never heard of this, but the description of caramelized gingerbread cookie makes me want to find it really fast!

Comment on Speculaas by Nina

Nina — Tue, 31 Jan 2012 07:37:04 +0000

Pie crust? That sounds like such a great idea! Love your stars!

Comment on Pecan Tassies by kyleen

kyleen — Sun, 29 Jan 2012 05:24:40 +0000

Mhmm these little pecan bites look delicious. I remember one time I decided to make brownies in cupcake tins and we forgot to grease the tins. After we’d filled a couple cups, we remembered and then we used paper liners. Of course, we ended up overbaking the brownies and they were stuck to the paper liners… Glad you didn’t have any trouble with the whole sticking thing.