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zak says
Hi Kimberly I really like your recipe on the Ethiopian berberee sauce, I can’t wait to try it out and whatever you have put up here:p keep up the good work! Are you still active?
Kimberly @ The Daring Gourmet says
Thanks, Zak, I appreciate that! Still “active” in the sense that I’m still running this website and adding new recipes regularly? Absolutely! And I hope to be doing so for a very long time :)
Anonymous says
yay! cant wait to try it! my husband will be in heaven. thanks :)
Lori says
Hi. I was looking at your recipe for the chocolate peanut butter banana bread. Can I use regular flour instead? I have never used spelt flour and have regular flour on hand? Thanks in advance.
The Daring Gourmet says
Hi Lori! Yes, you can use regular flour and don’t really need to make any other alterations to the recipe. Happy baking!
Maggie says
Hi,
this weekend I made the rhubarb buttermilk steusel cake. It was amzing & everyone loved it; but there were a couple of changes I made to the recipe (one on purpose & one by accident). The accident was that after I made the batter & had poured it into the pan I realized I had forgotten the rhubarb. So I sprinkled it around the top of the batter. Next I replaced the white sugar, in the topping, for brown (as I like the taste better) & sprinkled that over the rhubarb. It was awsome!! The 2nd cake (I made 2 that day) I still used the brown sugar, in place of the white); but mixed the rhubarb into the batter, as instructed. We tasted both & everyone liked the one where the rhubarb was on top instead of mixed in, better. I’ll make this cake again!!
I’ve also tried several other of your recipes (mostly desserts), & they’re all very good.
sincerely,
Maggie
The Daring Gourmet says
That’s wonderful, Maggie, I’m so glad you all enjoyed it! Your variation of it sounds excellent and thanks so much for the feedback. Best, Kimberly
Mary Ann says
Hello Kimberly,
Gruss Gott! Getting ready to go downstairs and make spaetzle to go with rouladen. My husband was in the Army, and we lived in Scharnhausen just a bit away from your home town, Stuttgart; I taught at the Stuttgart Elementary Junior High School. When I put spaetzle in as a search, your recipe was there, and when I saw how easy (I hope, with my fingers crossed) it looked. Our wonderful German exchange student left her spaetzle maker (the press) for me when she went back home; she was our second exchange student. Anyway, can you tell how excited I am? I think I was lead to your website. Not only is the little bit I’ve seen of your site beautiful and easy to navigate, the photographs are styled with a European flair that is enchanting. Thank you for giving me a sense of adventure and joy. If you ever get a chance to come to Indianapolis, you can enjoy a wonderful landmark restaurant in a striking turn of the century building and where German and American workingman food meet. Schuss, Mary Ann
The Daring Gourmet says
Hi Mary Ann, welcome!! I’m so happy you found my site and am excited to hear how close to home you used to live from me. I’m very familiar with that area as well as with the schools – Robinson Barracks Elementary, Ludwigsburg Middle, and Stuttgart and Patch High (go Stallions and Panthers!). So sad that most of those places no longer exist, but the memories sure do. You’re lucky to have inherited that Spätzle maker! They’re fantastic! Thank you so much for your kind words. I hope you’ll try and enjoy many of the recipes on here. And you definitely have me very interested in that restaurant. Eating is one of my favorite travel activities (well, it’s one of my favorite activities period ;) and you can be sure I’ll look it up if ever I’m there. Aufwiederhören! Kimberly
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!