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Anonymous says
I came to your site looking for the banana upside down cake
The Daring Gourmet says
Hi, I’m glad you stopped by! Here is the recipe link for the cake: http://www.daringgourmet.com/2013/06/10/caramel-banana-upside-down-bread/
softlyshescreams says
I just came across your blog randomly not even 30 minutes ago and I can not pull myself away from your recipes.
You have a really great collection of yummies and I can’t wait till to try them all out!
Thank you so much for the time and dedication you put forth for your fans. <3
-A
The Daring Gourmet says
Thanks so much, A.! I really, really appreciate that. So happy you found my site and I’m thrilled you’re on board! Best, Kimberly
Angi Simon says
I was looking for a vegan bread recipe and ended up on your blog. The spaetzel looks delish! I thought the mountain resembled one I see from US 405 and yes, it’s Mount Rainier. We live in Monroe. Thanks for sharing such wonderful recipes with us. Your site is very user friendly and well constructed. Keep up the good work!
The Daring Gourmet says
Thanks so much for your compliments, Angi, and welcome! I’ve been to Monroe many times and we were actually just there this past Saturday – we took our kids to the Reptile Zoo. If you by some near-impossible chance were there at the same time, our son was the brave 3 year old holding two snakes! :) I’m always amazed at the courage of young children. Our kids must have been quite amused to see their adult mother wince, gasp and shudder, haha. I’m so happy you found my site and hope you’ll be a frequent visitor! Best, Kimberly
Beth Jenkins says
Thank you for posting the best recipes of 2013. But I must say, I think your pumpkin bread should be in the list. I know that the list was taken from hits, put that must be because not enough people thought to hit it. It is the best – Ultimate Pumpkin bread is correctly named. Thanks for all the great food and I am looking forward to a wonderful 2014 with you!
The Daring Gourmet says
Thanks so much for your kind words, Beth :) I really appreciate it and am so happy to have your support!
Lisa says
Have you ever made your Ultimate Green Bean Casserole the night before, then cooked it the next day and did it turn out oK?
The Daring Gourmet says
Hi, Lisa! Yes, I have! Don’t put the French fried onions on top until you’re ready to bake it though to prevent them from getting soggy. Everything else can be done the day before. Then just sprinkle on the onions, bake, and voila – perfection!
Beth Jenkins says
I live in Germany and can not find brown sugar. We have sugar that is brown, but is natural sugar and not the type that packs. What do you suggest that I can use instead of brown sugar. I am really wanting to make the new cookies you posted today. So please let me know a quick suggestion ASAP – I usually just use white sugar.
The Daring Gourmet says
Hi Beth! Yes, that’s right – no brown sugar as we know it. You can simply double up on the white sugar and they’ll still taste fantastic. But so that you have a long-term solution for brown sugar while you’re in Germany, here’s a good option: Make your own brown sugar by adding a little molasses to the white sugar (that’s all that brown sugar is anyway). Molasses in Germany is called Zuckerrüben Syrup. Any time a recipe calls for brown sugar, simply use white and add a little molasses. You’ll need about 1 tablespoon of molasses per cup of sugar (a little more if you want a really dark brown sugar). I’d probably go with 1 tbs for most recipes. Another thing you can try is going to a Reformhaus (they’re pretty much everywhere) and see if they carry brown sugar – it’s a specialty health store that often has ingredients that are harder to find in regular grocery stores.
Ellen Monteith says
I don’t remember how I first came upon your blog, but now very much look forward to your posts. I lived in Stuttgart for several years in the early 80’s and have been a foodie all my life as well, having watched and learned beside my mother and grand who were both excellent cooks. Also, I grew up in Augusta GA, so it appears we have both in common. I do have a request. I’m sure you remember Swabian maltaschen. I have a hand written recipe that a family who befriended us while there gave me but it is in grams and such. I’ve never tried to redo the recipe with American ingredients and thought if anyone could do it, it would be you.
Ellen
The Daring Gourmet says
Hi Ellen! Thank you so much for the compliment. I’m happy to meet a kindred spirit :)
Maultaschen!!! One of my favorite German dishes! I ate them regularly and enjoyed them prepared several different ways: In soup with a clear chicken broth, sliced and fried with scrambled eggs and onions, and topped with ham and Swiss cheese and then baked. I LOVE Maultaschen! I haven’t made them since moving to the U.S.. The filling is made with Bratwurstbrät, the seasoned ground meat that is put into bratwursts, and you just can’t find it here. Theoretically you can remove the casings from fresh bratwursts and use that, but it doesn’t taste anything like German bratwursts do. But…we can always improvise right? And we can be grateful that we can make something that at least tastes “slightly similar” to the real thing, right? Right! I’ve made note. I don’t know how soon I’ll be able to get around to the Maultaschen, but it’s definitely on my list – because I’ve really missed them! Best, Kimberly
Ellen Monteith says
yes the wurst meat would be the hardest to replicate. I also remember having them once with a brown sauce (hunter sauce probably). No worries; it will happen when you can’t stop thinking about them. LOL
The Daring Gourmet says
Haha! Well, if that’s what it were based on they’d be happening today! :) I’ll definitely be making these – I’ll find a way!
Jill Craft says
I made your apple butter cinnamon rolls….which were delicious! I was wondering if you could make them ahead of time. I wanted to make them for Thanksgiving breakfast but do not want to prep the dough so early. If not the entire roll maybe just the dough? Thank you.
The Daring Gourmet says
Hi Jill! I’m so pleased that you were happy with this recipe! To answer your question, often you can make yeast dough items in advance. Here’s what you would do: In step 9 after you’ve placed the rolls in the baking pan (but don’t let them rise), immediately cover them with plastic wrap and put them in the fridge overnight. The next morning place them on the middle rack in the oven (turned off), fill a shallow pan 2/3 full of boiling water and place it on the rack below the cinnamon rolls. Close the oven door. Let the rolls sit in there for about 30-40 minutes until they’ve risen. Then bake as instructed. Theoretically they should be able to be frozen as well (at the same stage in step 9) and would then be removed from the freezer and then set out on the counter to thaw completely (you could set them out overnight) and then continue with the rising process in a warm place. Now, here’s my disclosure: I haven’t tried either of these methods with this particular recipe. SO, since you’re wanting to make these for a special occasion and want to be sure they turn out, I’d recommend you give this method a test run first. And not that any of the lucky eaters will complain about enjoying an additional batch :) Let me know how whichever method you try works out!
Karen says
Hi Love your recipes. Just read the one for pumpkin bread. Sounds great but don’t now when to put the topping on. Before or after baking? I assume before but thought I would check. Thanks
The Daring Gourmet says
Thanks, Karen! And thank you for catching that! I’ve updated it – yes, sprinkle it on just before baking.
Anonymous says
Just stumbled onto your recipe for hot and sour soup. I made it last night and the end result got two thumbs up at the dinner table. I’ve bookmarked your site and can hardly wait to try your other recipes.
Thanks for sharing your expertise. D from BC.
The Daring Gourmet says
Hello! I can’t tell you how happy I am to hear that! I’m looking forward to your feedback once you’ve had the chance to try some of the other recipes! Welcome and so thrilled to have you on board!
Sandy says
Found your site and the recipe for Creamy Mushrooom and Tofu Stroganoff. I made it last night and it was outstanding… you are right, even my meat loving husband thought it was great. I just subscribed to your recipes but am wondering if there is any compilation of your vegetarian recipes, or, if not, what you suggest to substitute for chicken, beef, etc if modifying your recipes to vegetarian!
The Daring Gourmet says
Hi, Sandy, and welcome! Wonderful, I’m thrilled to hear that and am so happy you’ve subscribed! And YES, I do have a small but growing compilation! At the top of my blog where the “Contact” link is, a few links to the right you’ll see “Recipes.” Scroll down to the very bottom – the next to the last category is “Vegetarian.” There are some excellent recipes there that I’m sure you’ll enjoy. Some of my personal favorites: Thai Peanut Noodles, Creamy Fettucine…, Masoor Dal, Hungarian Mushroom Soup, and Hungarian Mushroom Pasta. Once again, welcome, and I look forward to your feedback as you’ve had the chance to try some more recipes!
Anonymous says
Happy to be onboard!! I was trying to maintain a “raw” diet, but with my meat-loving/traditional diet eating husband, that was hard to maintain. So, I am trying now to be mostly vegan and with all of the coconut milk/almond milks out there, it is easier to maintain.
Thanks for the lead on where to find your veg recipes. I will let you know which ones are the “winners” as I try them!!
BTW, your family is beautiful… thanks for sharing!
The Daring Gourmet says
Hello and welcome! Oh yes, it is very, very hard to maintain any kind of diet when you’re spouse isn’t doing the same. I admire your determination and all the best with sticking with veganism while serving your husband meat! Thanks so much for the compliment and I look forward to your feedback once you’ve had the chance to try some of the recipes!
Suzy Quinn says
Thanks so much for such a quick answer! I just ordered the Magic Line pan too! Eager to check out your other recipes. Have a lovely wknd. Suzy
The Daring Gourmet says
You’re welcome! I love those pans! Eager to hear your feedback on the recipes you try!
Suzy Quinn says
Hello, I just printed your recipes for the first time – the upside down pear cake and banana cake. They both look great, but I have a question. The recipe for the caramel sauce for the pear cake calls for 1 stick of butter for the sauce – yet the picture doesn’t look like a whole stick, and the glaze recipe for the banana cake/bread calls for just 2 tablespoons. Could I just make that glaze for the pear cake, do you think? It just seems like an awful lot of butter to add the stick to the 6 tblsp for the cake part. Thanks for any info. Suzy Quinn
The Daring Gourmet says
Hi, Suzy! I’m so excited to hear you’ll be making these cakes! I really enjoyed them both and will be making the pear cake again in the next week. To answer your question: The caramel sauce for the banana bread is meant as more of a glaze – just enough to coat it. For the pear cake it’s meant as a sauce that you drizzle over each serving, thus more of is needed. However, there’s no right or wrong in terms of how much or little of the sauce you want to make. You can certainly cut the caramel sauce in half for the pear cake if you just want to serve each slice with a dab. It’s purely a matter of personal preference. Let me know what you think once you’ve had the chance to try these cakes!
Connie Gentry says
Love your site and recipes. I’m ready to try the Peanut Butter-Chocolate-Banana Bread. Right up my taste bud alley!! My question is where did you get those loaf pans? I have been looking for those kind (which look like the kind my mother used) hers got lost somewhere in the move. She would only bake breads in those, just like her pot for making Tea, nothing else was to be put in it she said because it would pick up oils and flavors that would change the taste of the tea. Her bread pans where the same as well as others that where “assigned” to certain pots/pans. Now that I’m grown and have grand children and have done a lot of cooking and baking, I understand what she learned from her Mother and passed on to me and it made sense considering the metals that where used at that time. Other than the cast iron which I sincerely believe we women were born with the natural instinct to care for. lol… I to have certain pot/pans used for only certain things. Do you? I cringe if family members try to meatloaf into my loaf pans that are used for breads only. My daughter calls me OCD.
Anyway I got way off track. Those loaf pans pictured are exactly what I’ve been searching for. I don’t like to use Teflon coated pans.
Thanks for your help and keep the recipes and tips coming.
The Daring Gourmet says
Hi Connie! Haha, you make me laugh! :) I’m not quite as OCD as you, but may be pretty close ;) I use two different pans for cake loaves and bread loaves. You can click on the links I’ve provided to see where I bought them and found the best deals.
For cake loaves (like the one you see in the picture), I use Fat Daddio 9X5 aluminum pans. They’re inexpensive and do a great job.
For bread loaves I use (and LOVE) Magic Line Loaf 9X5 Pans. You can see a pic of those in my recipe for Fresh Roasted Tomato Herb Bread. I love the straight edges of the Magic Line pans for my bread (that’s where my OCD comes in) ;)
I also use Magic Line Square Cake Pans for my square cakes. You can see a pic of those in my Honey Olive Quinoa Cake.
For my round cakes, I use Magic Line’s 9X3 inch Round Pans. You can see a pic of that one in my Killer Peanut Butter Cake recipe.
And I also use Magic Line’s 9X13 cake pans.
As you can tell, I’m a huge Magic Line fan. Straight, clean edges, hand-forged aluminum, made in the USA. Yep, I love them.
Hope this answers your question. Let me know if you have any more!
Connie Gentry says
Thank you. Old habits die hard.
The Daring Gourmet says
That’s what my husband says about me as well ;)
Pat Breheim says
wheres the recipe for the chocolate deception cake made with zuccnni
The Daring Gourmet says
Hi Pat! It’s right here: Chocolate Deception Cake
Anonymous says
Can I leave out the chicken boulion cubes? Or substitute? I am making this for friend with cancer who is on salt restricted diet. Thanks
The Daring Gourmet says
Hello! Which recipe are you referring to?
Molly Sepulvado says
Kim,
I am not sure you remember me, but we went to Alconbury together. I am Mandi’s sister and managed the tennis team. Anywho, I love to cook and spend many hours a week scouring for recipes and pouring over any of my 100 plus cookbooks. My mom turned me onto your blog and I have really enjoyed it. I just took the Almond Poppyseed muffins out of the oven! I just wanted to say hi and let you know how much I have enjoyed everything.
God Bless,
Molly Sparks Sepulvado
The Daring Gourmet says
Hi Molly! Of course I remember you! And any member of the Sparks family is a friend of mine :) I’m so thrilled you’ve been following my blog and have been trying some of my recipes! As a fellow foodie, I look forward to your feedback. And yes, cookbooks! I’m a bit of a fanatic. (My husband will readily agree!) I love looking through cookbooks for pure enjoyment. We’re getting ready to head off for a week-long family road trip and guess what reading material I’ll be bringing along? You got it, cookbooks! ;) Thanks so much for your kind words and I’m so happy to have you on board!
And now for the really important question: Were you the manager of my tennis team the year I championed first place or the year I shamefully settled for second? (That way I know who to blame, haha!) ;)
God bless,
Kimberly
Jenny Portscheller says
Hi! Really like your recipes. Easy and good. Thanks. Question on the Homemade Teriyaki Sauce. What’s Mirin? Your “note” says to just add more brown sugar if you want it sweeter but doesn’t say what Mirin is first. Please explain. Can’t eat commercial sauce anymore. Going back to home made. Thanks!
The Daring Gourmet says
Hi Jenny, thank you for the compliment! You know, I’ve added a “note” section to the recipe box at twice and it keeps “disappearing.” I’ve added it again and hopefully this time it sticks! To answer your question, Mirin is a sweet Japanese rice wine. It’s similar to sake but has a lower alcohol content and more sugar. If you don’t have mirin, you can use sherry with a pinch of sugar added to it (like 1/4 teaspoon sugar per 1/4 cup sherry). Thanks for making the recipe and I hope you enjoy it!
Renee says
Have you ever cooked using young jackfruit? I recently made a “BBQ pulled jackfruit” in the crock pot and served it on a sandwich with cole slaw. It was amazing. Next I’m going to try cooking it carnitas style.
The Daring Gourmet says
Hi Renee! I have not! I’ve seen it in Asian grocery stores before, both fresh and canned, and know it’s used as a vegetarian alternative to meat, but have never tried it. Do you use it primarily as a meat substitute or because you like it’s particular flavor? I am curious about its texture and will have to give it a try!
AJ says
Good Morning, I was receiving your newsletter then it stopped. And I didn’t unsubscribe???
Please, please put me back on your list…thx!
The Daring Gourmet says
Hi AJ! I’m not sure what could have happened! I just confirmed that you’re still on my mailing list. I’ll be posting a recipe later today. If you haven’t received the email notification by the end of the day, please let me know and I’ll troubleshoot it. I also post my recipe notifications and other updates to my Facebook page. If you’re on Facebook you can click “like” in order to receive updates there as well: https://www.facebook.com/TheDaringGourmet In any case, hopefully the email issue is resolved and please do let me know if you haven’t received an email by the end of today. Thanks, AJ, and so happy to have you on board!
Rahul Hans says
Hi There!
I’m sorry, I couldn’t find your name.
I am an Indian who loves to eat and cook. I just happened to come to your site looking for a recipe for pulled chicken.
And I must say, I am impressed with what you are doing here!. I have made quiche a number of times (without the crust). But your crust recipes seems easy enough, so I am going to try it out.
By the way, I am impressed with your knowledge of Indian food.
Sincerely
Rahul
The Daring Gourmet says
Hello Rahul! Thank you so much for the compliment! Coming from you, I especially appreciate the compliment about my Indian recipes. I’m so happy you’ve found my site and look forward to your feedback once you’ve tried some of the recipes! Cheers, Kimberly
Michaela says
Um. You know how when you dial 911 the fire goes out. Or ask where the bread aisle is and your standing in it? I literally scrolled down and found the email subscription. Soo sooo sorry!
The Daring Gourmet says
HA! Yes, I know those scenarios all too well ;) Glad you located the sign-up button – thrilled to have you on board, Michaela!
Michaela hoenignan says
Hello beautiful! Do you have an email subscribtion ?I would love to get mail updates from you! Feel free to sign me up!
LaVida Williams says
I just want to compliment you on your outstanding skills. I love variety and international food and so I am very interested in your recipes. I am making the mango chutney tonight and have decided to turn it into the pulled chicken sandwich tomorrow. I eagerly await experimenting with all of these tasty treats as there are too many for me to list. In fact, I come from a small family of foodies and I’m thinking…cook-off!! Thank you for sharing your inspiration and passion!!! Aloha, LaVida
The Daring Gourmet says
LaVida, thank you so much! I really appreciate your kind words. It’s comments like yours that makes the effort that goes into food blogging worth it :) I’m happy that you found my blog and am flattered that you’re going to make some of my recipes! I eagerly await your feedback! :)
Susie Overholser says
Hi,
Just wondering if your photo’s are really large because they are taking forever to load. Have you thought of adding a pin for pinterest? Are you on pinterest?
Your food looks incredible :)
Keep smiling,
Susie O.
The Daring Gourmet says
Hi Susie, thanks for the compliment! I had pinterest/facebook/twitter buttons on all of my posts until just a couple of days ago when I hit a technical glitch. My web host is working on it and things should be up and running properly shortly, including the page load time. Thanks for stopping by!