Comments for delvious

Comment on Tomato Soup Spice Cakes with Cream Cheese Frosting by Rolling Pin Claire

Rolling Pin Claire — Fri, 02 Dec 2011 14:42:21 +0000

Hi Liz
Just make these cupcakes in cake form. I had never heard of Tomato Soup Cake until recently (here in Europe we stick to carrot cake!) but it was absolutel delicious.
Claire

Comment on Bourbon Cake with Arborio Rice & Pecans by Derek Chan

Derek Chan — Tue, 08 Nov 2011 07:19:03 +0000

Can I drive over now and have some?

Comment on Saffron Vanilla Snickerdoodles by liz

liz — Mon, 31 Oct 2011 17:02:41 +0000

I wish I could, but the recipe isn’t finalized yet – only a few more months!

Comment on Pork, Pear & Mushroom Ragu by Meals for Oct 29-Nov 4 | Meals We Like

Meals for Oct 29-Nov 4 | Meals We Like — Sat, 29 Oct 2011 00:29:04 +0000

[...] Pork, Pear and Mushroom Ragu [...]

Comment on Saffron Vanilla Snickerdoodles by Josh

Josh — Sun, 23 Oct 2011 02:32:04 +0000

Is there any chance you can share that recipe? I just moved to SF, had one, and I’m absolutely addicted! I don’t think I can wait a whole year….

Comment on Saffron Vanilla Snickerdoodles by liz

liz — Wed, 07 Sep 2011 23:14:55 +0000

So I just tried the actual Saffron Snickerdoodles from Blue Bottle’s Oakland location – they tasted nearly identical! So excited for the cookbook (and to make these over and over again…)

Comment on Bourbon Cake with Arborio Rice & Pecans by liz

liz — Wed, 07 Sep 2011 23:13:09 +0000

The 2+ hours of simmering lemon zest in the rice pudding part really made an amazing impact!

Comment on Bourbon Cake with Arborio Rice & Pecans by liz

liz — Wed, 07 Sep 2011 23:12:10 +0000

Unfortunately the recipe is still being tested/edited, but the Blue Bottle Cookbook should be out sometime in 2012!

Comment on Bourbon Cake with Arborio Rice & Pecans by fluffx

fluffx — Wed, 07 Sep 2011 14:15:29 +0000

I would love to try making this! Could you share the recipe?

Comment on Bourbon Cake with Arborio Rice & Pecans by Tracy Wong

Tracy Wong — Mon, 05 Sep 2011 08:51:01 +0000

Wow, what a time-intensive recipe…. Sounds like it’s worth the work though, with all the layers of flavor!