Comments on: …and no one died

By: jenyu

jenyu — Mon, 08 Mar 2010 01:34:55 +0000

Laura – the gram measurement is because weight is precise whereas volume (cups) are not for things like flours or powdered sugar. I suggest getting a kitchen scale to weigh your ingredients if you enjoy baking. You don’t have to get a fancy expensive one – any scale will do.

By: laura

laura — Sun, 07 Mar 2010 23:42:58 +0000

Hi! these look AMAZINNNGGG. i’ve been looking for macarons recipes for the upcoming spring break and these are perfect. the only problem, i’m not sure what the measurements are for the macaron recipe–grams. I use the cups/tsp measurements as shown in the filling recipe. I’m not confident in converting it myself and if possible, could you send me a converted version of the macaron recipe? i would greatly appreciate it!

By: Chrisje

Chrisje — Sun, 21 Feb 2010 12:59:43 +0000

I love this post; It’s long, it’s got good photography, it’s got recipes that also show European measures – I’m happy. I might try out your recipe for macarons; they looked very well done and it’s very inspiring to see how someone knows their way around less conventional recipes (that’s what I think macarons are).
And your house is so big!

By: Dark Almond Ganache, Black Sesame Buttercream « sweet epiphanies

Dark Almond Ganache, Black Sesame Buttercream « sweet epiphanies — Sat, 20 Feb 2010 22:20:41 +0000

[...] Dark Almond Ganache, adapted from Use Real Butter: [...]

By: sweet epiphanies

sweet epiphanies — Fri, 19 Feb 2010 00:47:22 +0000

[...] though… For my tester cookie I decided to mimic something I found on Jen’s website, Use Real Butter. I put a fresh raspberry in the filling, so when you bite into it you find a [...]