About Me and My Recipes Leave a Message

• Cosmicmother 6 years ago about Nanaimo Bars
  Use an 8x8" pan
  For the bottom layer I always cook it over a double boiler. I personally don't add any nuts.
  You don't need to chill the bottom layer for an hour, I just place it the fridge after pressing it into a parchment lined pan while making the filling.
  *The filling needs a 1/4 cup more butter, a total of 1/2 cup of butter! I tried with a 1/4 cup and it's not enough. Pour the filling on and chill until firm. Then use the same double boiler to melt the chocolate and butter.
  After the chocolate has chilled for a time but not completely set you want to score the chocolate into your portions (cut 4x4 rows for 16 bars) That way the chocolate won't crack into pieces when you cut through to the bottom layer.
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• Poojee 12 years ago about Eggless Pineapple Upside Down Cake
  I want to try it, but am not sure if you used baking 'soda' or 'powder. Could I use either?
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• ushanadavi 12 years ago about Eggless Pineapple Upside Down Cake
  Great recepie. I just tried yesterday. It came out excellent. Everyone liked it. Thanks for sharing a great recepie.
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• Ssjain 12 years ago about Eggless Pineapple Upside Down Cake
  Simply delicious cake n so moist too. My entire family loves this one...thanks a ton dear Samboli...:-))
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• tellmuluvm 12 years ago about Laduree style macaroons
  We just returned from Paris and had the chance to eat macarons from Laduree.
  My 13 year old son wanted to make milk chocolate macarons so I found your recipe/instructions. We have never made macarons before. They turned out wonderfully! Your tip about using a small cookie cutter dipped in flour to make a ring on the parchment is very clever. My son could easily see where to pipe the dough. I'm glad you mentioned the dutch processed cocoa since all I had on hand was the non alkalized type. The only change I would make is to sift the (store bought) almond flour so the macarons would turn out smoother. We will make these again and experiment with different filling flavors. Thanks for the great recipe. C'est tres bon!
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• sheida 13 years ago
  can you explain to me about confectioner
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• shandy 14 years ago
  You could not give me a better compliment on my chocolate chip cookies. Thank you so much for sharing, you made my weekend!
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• brooksta 16 years ago
  hey
  thanks for the add!
  hope to share some recipes soon to :)
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• falafel_fanatic 16 years ago
  Wow that pineapple upside down cake looks yummy 2 my tummy! LOL :o) i am glad you added me! Nice to have a new friend who loves the same foods as myself! I look forward to exchanging recipes with you. As for your question, my nationality is actually very diverse. I am mixed with Indian/Spanish/German/African/Welsh. Told you it was complicated. LOL :0) The dear hubby is Pakistani and I think Iranian because he looks more Iranian than Pakistani and his lastname is Iranian. Are you muslim? Hope to talk to you soon! :0)
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• lincolntoot 16 years ago
  Thanks for being my new cooking buddy - cant' wait to share recipes!
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• ahmed1 16 years ago
  Thanks a lot my dear friend Samboli for checking my red roses posting...So glad that you liked them.
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• ahmed1 16 years ago
  :) Don't be jealous Samboli..You have great skills Samboli and you are creative. Thanks my friend for checking the drum sticks dessert.
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• cakelady 16 years ago
  Oh my, did you make those beautiful cupcakes on your avatar? What talent! I really admire beautiful cake decorating. So pretty! Kristyn
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• recipediva 16 years ago
  Not sure if Mario makes the cake I posted. I have been making it since I was a teenager..I am now 47. LOL....its a great super easy recipe. Enjoy
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• pumkin 16 years ago
  Thanks for specifying the pan size. I am thinking i might make the nanaimo bars for dessert tomorrow for dinner. I'm sure they'll be perfect now!!
  :D
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