tag:blogger.com,1999:blog-8698059136678161158.comments2012-05-28T13:52:29.002-05:00CookieOhttp://www.blogger.com/profile/08134440829769877356noreply@blogger.comBlogger526125tag:blogger.com,1999:blog-8698059136678161158.post-34229997372554532342012-05-28T13:52:29.002-05:002012-05-28T13:52:29.002-05:00that recipe is the advantage of the orange as other fruits by themselves know well and better recipesprice per headhttp://www.pph365.com/noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-48944014359962250882012-05-18T20:33:36.193-05:002012-05-18T20:33:36.193-05:00Just made this. It was delicious!Karenhttp://www.blogger.com/profile/04164423850812912984noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-72702927332872712552012-05-14T22:30:00.998-05:002012-05-14T22:30:00.998-05:00I will have to try this at my mother-in-law's as I don't have a mixer or a muffin tin but I've saved this post for that special day. I'm so happy to see this gluten-free recipe!Janellehttp://kunovix.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-52689324788254270482012-05-08T17:40:31.403-05:002012-05-08T17:40:31.403-05:00Oh, Cookie. I'm so sorry for your loss :(Kaitlinhttp://www.blogger.com/profile/12399004244695910659noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-53105216298632123182012-05-07T16:58:06.683-05:002012-05-07T16:58:06.683-05:00I have perfected making my own whipped cream, so I might have to give it a try.Karenhttp://www.blogger.com/profile/04164423850812912984noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-57084120923062244122012-05-07T12:05:56.447-05:002012-05-07T12:05:56.447-05:00Hi Karen. It depends on how much baking experience you have... if you're at ease with making cakes and also careful with preparing custards and whipping cream, it's not hard at all. The thing to watch out for is that it takes time, because of all the different components. But if you plan it well, it really is easy enough to prepare the cake, the frosting, and the filling and then put it all together. I'd say around a 5.CookieOhttp://www.blogger.com/profile/08134440829769877356noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-61999315122998172862012-05-07T12:02:07.125-05:002012-05-07T12:02:07.125-05:00Thank you! It does taste very good :o)CookieOhttp://www.blogger.com/profile/08134440829769877356noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-8959652910245014572012-05-07T11:38:22.128-05:002012-05-07T11:38:22.128-05:00This is what I want for Mother's Day. On a scale of 1-10 how hard is this?Karenhttp://www.blogger.com/profile/04164423850812912984noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-7385918816789262302012-05-01T00:26:54.907-05:002012-05-01T00:26:54.907-05:00It looks wonderful! And it tastes also ... I'm sure!Micky Apostuhttp://www.blogger.com/profile/16655671962175757274noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-76829117541143435572012-04-29T15:47:34.862-05:002012-04-29T15:47:34.862-05:00Oh. My. Gosh. These sound incredible! I used to eat bags of croutons as a snack (bad me :P) so I'm kind of afraid to make 'em :)Kaitlinhttp://www.blogger.com/profile/12399004244695910659noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-36219269115069787662012-04-21T21:24:06.031-05:002012-04-21T21:24:06.031-05:00Just made these and they are addictive! Love them. Thanks for the recipe and the inspiration.Unknownhttp://www.blogger.com/profile/03275845503096893130noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-8070376361589724932012-04-20T08:04:03.243-05:002012-04-20T08:04:03.243-05:00Beautiful gruyère croûtons! They look delicious :)zazacookhttp://www.everydaycooking.canalblog.comnoreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-33810946423593029342012-04-19T22:13:53.523-05:002012-04-19T22:13:53.523-05:00Yummmm!!!! I have to try these STAT!Maria's Dinner Tablehttp://www.blogger.com/profile/13390748898527882150noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-22955800564351327232012-03-26T22:58:01.936-05:002012-03-26T22:58:01.936-05:00You just made your pasta loving friend super hungry! I am going to make this at some point - sounds like it's something that I can't mess up too badly!!! :o)Anyanoreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-10226975344477287032012-03-26T19:37:33.502-05:002012-03-26T19:37:33.502-05:00Ate Joy, yes, I guess it's along the same lines... but okoy is crunchy all the way through, right? This one is crunchy only on the outside. You've made me want okoy now!!! :o)CookieOhttp://www.blogger.com/profile/08134440829769877356noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-21002507496702512462012-03-26T19:36:02.168-05:002012-03-26T19:36:02.168-05:00What a great site - thanks for sharing it! Also great tip about the bacon ... I guess it's like the thinly sliced pork that is used in some traditional okonomiyaki recipes.CookieOhttp://www.blogger.com/profile/08134440829769877356noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-41634191230244696452012-03-26T19:34:47.455-05:002012-03-26T19:34:47.455-05:00Thanks for stopping by!CookieOhttp://www.blogger.com/profile/08134440829769877356noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-64471673756443464012012-03-26T19:33:48.514-05:002012-03-26T19:33:48.514-05:00Aw, thank you! I really appreciate hearing that!CookieOhttp://www.blogger.com/profile/08134440829769877356noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-38981032777747179242012-03-26T19:33:15.140-05:002012-03-26T19:33:15.140-05:00So glad it worked out for you! Cheese and bacon and onions ... for sure you can't go wrong with those - YUM! Thanks for the feedback!CookieOhttp://www.blogger.com/profile/08134440829769877356noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-91527982707219256382012-03-26T19:30:38.404-05:002012-03-26T19:30:38.404-05:00If you were to fill the cookies at the super last minute, right before serving, you'd probably be fine. However, I think the cookies would get soggy after even just a few minutes.CookieOhttp://www.blogger.com/profile/08134440829769877356noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-44671226559828443672012-03-26T11:47:12.533-05:002012-03-26T11:47:12.533-05:00Do you know if you can fill them without the cookies getting soggy?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-76025850401125260512012-03-20T17:01:37.284-05:002012-03-20T17:01:37.284-05:00I was looking up recipes on Tastespotting for cabbage and found this - decided to give it a go using cheese and bacon and onions instead of shrimp etc. It is delish! I made some tonkatsu sauce from a Saveur recipe and happened to have some of the white sauce they give you at teppanyaki restaurants. Mmm mm!Ericahttp://www.blogger.com/profile/11554498539390028841noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-60092668122998708752012-03-10T15:57:06.456-06:002012-03-10T15:57:06.456-06:00I tried making these once.. what a pain. Reminds me of the 300 bamboo fondant spears I made for my bamboo cake.. took me 4 days.Ilan @ IronWhisk.comhttp://www.ironwhisk.comnoreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-25619107602720180232012-03-06T20:17:19.893-06:002012-03-06T20:17:19.893-06:00Bonito flakes and kombu kelp are used to make dashi stock which is central to Japanese cooking. Bonito is actually dried fish flakes, and they're very fragrant and have a distinct smell and taste that is, to me, a bit sweet and smoky. I keep 'em handy in my kitchen since I do a lot of Japanese cooking but I also have furikake ("rice sprinkles" that come in different flavour combinations that often include toasted nori [seaweed], bonito, and sesame). Furikake is a great cheat for dashi stock and I've heard it's sometimes easier to find here out West than lonely bonito flakes...so if you find some in an Asian grocer or in the Oriental section of your supermarket, I'd totally recommend using it to make dashi. Just steep it like you would steep a cup of tea! Plus it tastes really good on sushi rice which is awesome for a quick snack or part of a yummy lunch (onigiri, anyone?!)!!!Angelahttp://www.blogger.com/profile/14090413039619071082noreply@blogger.comtag:blogger.com,1999:blog-8698059136678161158.post-36161291508890430052012-02-26T15:10:09.516-06:002012-02-26T15:10:09.516-06:00I fouund you for your cucumber salad recipe -- but I'm staying for so much more! This recipe is purrrrrrfect for the Lenten season. I look forward to trying it (after I add you to Bloglines Reader, of course).Little Ol' Lizhttp://www.blogger.com/profile/15095819485553650968noreply@blogger.com