Contact

HI MIchelle

I make cookies also, I find that when I try to “write” on my cookies, the icing curls away from where I’ve piped it.. ( llike the wicked witches feet in the wizard of oz!) I cant seem to find the right consistancy – should I be decorating with a thin icing or a thicker icing – I use a #1 and #2 tips..any tips greatly appreciated.

i want to start out with telling you that i looked at your site for almost two hours after my kids went to bed. i absolutely love everything about your site, mainly the sweets. i want to try every single one of your recipes. i have been making cakes for a few years now and just now getting ready to take some classes to further my experience. i really enjoy make cakes for family and friends and now i have started to get requests from others. thanks for all your knowledge and lovely pictures. i will be visiting your site alot for tips and recipes. thank you
sandra m

Love this! Thank you! Can you please tell me how to get very dark icing colors? I’ve tried the gels and they never seem to get dark enough.

Just wondering what kind of Bithday cake was Einstein eating?

Hi Michelle
I make a similar cookie from Nancy Baggett’s cook book. The ones I make are slightly stiff enough to roll and use a cookie cutter to make the shapes. The recipe is fabulous and friends beg me to make them. I’m going to make them again and use Nutella. Yum!

Hi Michelle,
I made your no-bake chocolate peanut butter oatmeal cookies. I have a question as yours seem to be thicker and better set than my version of the cookies. I’ve had to put them in the freezer as they seem to be very soft even after being in the fridge. Is this normal? They seem soft and gooey. I re-checked the recipe and I did follow it properly. Many thanks, I really enjoy your blog.
Annie

love your site……………….it’s awesome. was searching for your tomatoe sauce recipe?

hi there,

first things first, wonderful blog here… not only the recepies, but reading the blog is a joy itself… it is obvious that u like baking so the blog made with love works great so, big congratulations…

though i might have a request… how about adding more pictures, and maybe videos about the baking process… i mean we can see the end product with really nice quality pictures but while getting there we can use some more support, at least those of us who arent very proficient at baking .. i mean like “whisk the eggs and drop in the chocalate mixture you have prepared and mix well” after this sentence it would be nice to see how it is supposed to look… or a video would have been better showing all the baking process 4-5 minutes would be more than enough i believe

nevertheless once more, great site, great recipies, and joyful presentation ^^ keep up the good work pls

P

hi beb,

i am enjoying the blog indeed very much thx once more.. i am quite new to baking/cooking thing which i practice as a hobby or lets say relaxing so i want to clear some points for me. in many cookie recepies i see they start with “mix the butter and sugar in a mixer”… i dont have a mixer, so when i see mixer in a recipe i just skip it. i tried to mix butter and sugar with a whisker but it didnt turn out very well. do you have a suggestion what i should do or is there a substitute for an electric mixer used common ?

P

I am loving your cake blog and wonder if you can tell us what sized cakes you baked for the zebra, surprise 50th birthday party? I am a competent baker, but getting bored with making regular sized, round birthday cakes for my family but hesitant to guess the cake pan sizes you used.
Regards
Kate

Happy New Year! My New Year’s resolution is to use a scale to religiously measure my baking ingredients! Gail

Hello!!
Just heard about the 4/17 event and would like to be a part of it…what a great idea!! What part of PA will your part be in?

hey.
I wanted to participate in your giveaway, but there’s too much comments, and the reply box actually dosent appear.

The first food blog I came across was Use Real Butter, and it is still my favorite blog up to now (althought I follow many others like David Lebovitz, Tartelette, etc.)

Hi Michelle,
My 1st Food Blog was Nosh and Tell.
I love Brown Eyed Baker.
I love baking cookies and sharing with my coworkers.
I can’t wait to try some of your cookie recipes. 1st one will be the Ultimate Ginger Cookies. I am going to make them for my parent’s in NC where they keep getting snowed in.
I have become your friend on Facebook also.
THANK YOU
Catherine

Two HIGH TEA questions. 1. Is a thickly glazed/frosted scone to be served with the HIGH TEA finger sandwiches or later with the sweets? 2. Since these scones are thickly glazed/frosted, would it be necessary to have the traditional butter, jam, Devonshire Cream and lemon curd available?

Like Jean Leong said: “I am absolutely addicted to your site”!!! I USED to save money by turning off my computer every night but NOW, since I’ve found your site, I leave my browser up at the exact spot I’ve left off at, instruct my husband “DO NOT TOUCH MY COMPUTER”, and then start right in in the morning (7:50am right now!) where I left off. I use Evernote to clip your recipes to for saving and I’m quickly reaching my maximum load this month just copying your recipes!! THANKS SO MUCH!!!!!

Just wanted to drop by and let you know that whenever I search for recipes on Tastespotting and Foodgawker, your entries always draw me in! Great recipes! Keep them coming!

I have a copy of the bread bible by Rose Levy Beranbaum. I keep eyeing Baking Illustrated and The Bread Baker’s Apprentice (like a kid in a candy store) . What I’m wondering is if getting either of those latter two books will provide me with anything I don’t already have in the bread bible??

I came across your food blog and thought you might be interested in appearing on our site, http://www.foodierama.com . Have a look and drop me a line of you are interested.

Hey Michelle! Still loving your blog. (Of course.) =) Got a question for you – I am doing a robot cake for a little boy’s 1st birthday and I am looking for some inspiration. Cake or cupcakes, have you seen anything cute lately? Any help or links you can give would really be appreciated. Thanks, girl!!
-Brooke

I am going to try and bake Bagels, blueberry to be specific, and both cookbooks I’ve looked at (The Bread Bible and The New Best Recipe) call for Barley Malt Syrup. I’ve found it on the King Arthur site but shipping is more than the cost. Any suggestions on where else to look for it? Or should I just bite the bullet and pay the shipping??