Comments for Playing with Your Food

Comment on Mint Brownies by Helen

Helen — Tue, 12 Jan 2010 17:15:37 +0000

Using ingredients I had in the cupboard, I varied Robin’s suggested topping this way: I used a bag of Sainsbury’s (this is a UK supermarket chain) ‘Summerdown Signature mint cremes’, diced and melted carefully with a block of 85% dark chocolate. I think the Co-Op now sell genuine peppermint cremes which are very similar – possibly the same supplier. I slightly overheated the mixture, but it turned out not to matter once it was all modged into a layer on top of the baked brownies. It worked very well indeed, but it gave my husband and me a sugar rush we shouldn’t repeat too often. You see, there was no-one around to help us eat it…

Comment on Cornmeal with Suspicious Green Bits Muffins by mayasings

mayasings — Mon, 12 Oct 2009 16:48:36 +0000

made these last week and felt they needed tweaking, though I liked them :)

(this actually made me eat parsley, which I rarely do).

yesterday I made them again. I have no idea what I did differently – I think nothing – but the batter was way runnier than last week’s… still turned out good. better, I think, than the other batch.

I *like* them :). perfect for breakfast with some avocado and a hard-boiled egg.

Comment on Lemon Bars by mayasings

mayasings — Mon, 12 Oct 2009 12:29:30 +0000

made these yesterday myself, and so far I’m getting good responses so far.

I think the temp was a bit high when I poured the egg mixture on, all of the top turned brown fairly soon, lol, but it’s still good. I think I’ll go for a bit less sugar and a bit more lemon in the next batch.

I *love* the dough. dearly.

Comment on Pascha by Maureen E

Maureen E — Fri, 02 Oct 2009 23:09:21 +0000

Oh sorry! Just about a quarter of a cup or so–just enough to let the fruit soak in.

And I apologize for not replying sooner.

Comment on Lavender Sorbet by Cookie Girl

Cookie Girl — Mon, 21 Sep 2009 21:16:38 +0000

Nope never use an essential oil instead of infused simple sugar or wine…can be poisonous in some instances

Comment on Several Kinds of Chocolate Shortbread (sort of) by graham

graham — Wed, 16 Sep 2009 02:44:38 +0000

I made this the other day… for company, no less… and it was amazing. I assumed that the second layer should also bake at 350 degrees, which worked fine. I used espresso flavored Green and Black’s for the Unsound Mind Club’s optional drizzle, and there was this lovely texture-taste convergence with the crumbly shortbread base where one’s mouth almost thought it was experiencing coarsely ground coffee– but tastier. I liked these best eaten the next day, straight from the refrigerator: the cold tempered the sheer chocolatey intensity of the dessert.
Thank you, Robin– I am definitely going to make these again soon, but only for the youngest, heart-healthiest, skinniest people of my acquaintance! Otherwise I’m sure I will lose friends.

Comment on Pascha by Libby

Libby — Thu, 03 Sep 2009 02:06:55 +0000

You mention vanilla and rum in the directions, but I don’t see any listing of rum in the ingredients. How much rum should I use?

Comment on Robin’s very squodgy white chocolate brownie . . . er . . . chocolate whiteys recipe by Brynne

Brynne — Sun, 16 Aug 2009 17:37:25 +0000

Me too, Betty…me too.

Comment on Lemon ice by cgbookcat1

cgbookcat1 — Thu, 25 Jun 2009 04:10:29 +0000

Mmm. It was over 90 (F) here today. This looks like a perfect re-christening recipe for the ice cream maker!

Comment on Black Forest Christmas Cookies by Crystal Brunelle

Crystal Brunelle — Sun, 05 Apr 2009 05:59:32 +0000

I finally tried this. I had the printed recipe, chocolate, tinned cherries and barley waiting up in my cupboard for a few months after you posted this. I finally needed the cookies enough to give it a try. These are so yummy. Thanks!