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I welcome all questions, comments and general feedback pertaining to my blog, so please don’t hesitate to contact me. I can be reached at michelle@browneyedbaker.com.
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.
Hi Suzanne, I have definitely experienced this and have found that thinner icing is definitely better than thicker for writing. If too thick, the icing needs too much force to be pushed out of a small-size decorating tip and will likely curl or break (which has happened to me in the past). Good luck!
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
Hi Sandra,
Thank you so much for the comment. I’m glad you found your way here and you enjoy Brown Eyed Baker. Please feel free to offer any caking tips or advice you have!
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.
Hi cre8vepkg – I actually do use the gel, which is what I used for the black in the Pittsburgh Penguins cookies. I did have to use more than you would for a lighter color, but I thought it worked out just fine. I use the Wilton gel colors.
I hope that this helps you out! Please let me know if you have any other questions, I’d be happy to help!
Just wondering what kind of Bithday cake was Einstein eating?
Hi Kristina,
Einstein was actually eating a dog-friendly cake. The recipe is included in that blog post: http://www.browneyedbaker.com/2008/01/13/happy-1st-birthday-einstein/
He loved it!
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 absolutely love your site! Your ideas and recipes are great and the photography makes everything look so wonderful. Thanks for sharing!
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?
love your site……………….it’s awesome. was searching for your tomatoe sauce recipe?
Hi Lisa,
Thank you so much for your comment! You can find my recipe for tomato sauce (I am assuming you mean spaghetti sauce?) here:
http://www.browneyedbaker.com/2008/02/04/spaghetti-meatballs/
I hope you enjoy it!
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
i run a busy guest house do you send out samples
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
hi, I am looking for the traditional waffle cookies, made in a waffle machine instead of the pizzelle machine. My Nonna used to make them, thick and you could taste the vanilla.
Thanks ida
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
i sent you a email,read it please!!!
Happy New Year! My New Year’s resolution is to use a scale to religiously measure my baking ingredients! Gail
I tried the white chocolate chip macadamia nut recipe after searching for one and picked yours……they are delish!!!
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?
Hi Michelle! Can I start by telling you something very cliche and that you’ve probably heard a thousand times over? I am absolutely addicted to your site! I can never wait coming into work, turning on my PC and first things first, tadah! Desserts galore! I’m always excited to read over your recipes over and over again wishing I had an oven already! LOL!
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, I just tried to comment on your March 1st post re: the cookbooks but didn’t see a link to comment! Anywho, I’m following you on Rss and Facebook now – you’re site is great and features so many fantastic recipes. Thanks!
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
hi! i love your blog and its so nice of you to have all the giveaways (: i actually ordered a copy of the “pioneer woman” myself because i saw it on your site!! (hint hint: you should come out with your own, im sure it would be a popular hit as well:P
i was wondering, what is your all-time, overall favorite cookbook?
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?