Comments on: Cookbook Giveaway: The Art & Soul of Baking http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/ Computer Geek by Day, Foodie by Night - Follow the culinary adventures of Scott Mindeaux in his quest for good food, drink, and all things culinary Thu, 02 Feb 2012 13:52:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1413 Scott Mindeaux, Editor Wed, 22 Apr 2009 07:11:47 +0000 http://www.foodieindisguise.com/?p=1789#comment-1413 Thank you EVERYONE who entered our first cookbook giveaway. No entries after this comment will be entered in the contest. A winner will be drawn at random the afternoon of the 22nd of April. Stay tuned!! Thank you EVERYONE who entered our first cookbook giveaway. No entries after this comment will be entered in the contest. A winner will be drawn at random the afternoon of the 22nd of April.

Stay tuned!!

]]> By: Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1408 Scott Mindeaux, Editor Wed, 22 Apr 2009 05:24:19 +0000 http://www.foodieindisguise.com/?p=1789#comment-1408 <b>Tim:</b> Thanks for writing in! Old standby's are always reliable and créme brulée is worth the wait! <b>John:</b> I had to look up what a Torta di Riso was and Italian Sweet Rice Pie sounds awesome! I looked up the recipe and can't wait to try it. If you have a recipe that you like, please post it sometime! :) Tim: Thanks for writing in! Old standby’s are always reliable and créme brulée is worth the wait!

John: I had to look up what a Torta di Riso was and Italian Sweet Rice Pie sounds awesome! I looked up the recipe and can’t wait to try it. If you have a recipe that you like, please post it sometime! :)

]]> By: John D http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1407 John D Wed, 22 Apr 2009 05:17:13 +0000 http://www.foodieindisguise.com/?p=1789#comment-1407 Torta di riso. It's an old family recipe. I'll share it when I have a moment. Torta di riso. It’s an old family recipe. I’ll share it when I have a moment.

]]> By: Tim http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1405 Tim Wed, 22 Apr 2009 04:39:22 +0000 http://www.foodieindisguise.com/?p=1789#comment-1405 My favourite baked dessert is probably the standby of Creme Brule, however recently I enjoyed Bananas Foster that was to die for. That maybe my next favourite baked dessert but only time will tell. Cool contest and thanks for running it. PS: Happy almost birthday! My favourite baked dessert is probably the standby of Creme Brule, however recently I enjoyed Bananas Foster that was to die for. That maybe my next favourite baked dessert but only time will tell. Cool contest and thanks for running it.

PS: Happy almost birthday!

]]> By: Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1399 Scott Mindeaux, Editor Tue, 21 Apr 2009 23:29:01 +0000 http://www.foodieindisguise.com/?p=1789#comment-1399 Hi Koz! Aren't Palmiers the best! So flaky and sweet! Good luck with the drawing tomorrow! Hi Koz! Aren’t Palmiers the best! So flaky and sweet!

Good luck with the drawing tomorrow!

]]> By: Koz http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1398 Koz Tue, 21 Apr 2009 23:02:14 +0000 http://www.foodieindisguise.com/?p=1789#comment-1398 I will be in palmier heaven if the book finds it's way to meeee!!!! :p he he!! I will be in palmier heaven if the book finds it’s way to meeee!!!! :p he he!!

]]> By: Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1394 Scott Mindeaux, Editor Tue, 21 Apr 2009 21:13:37 +0000 http://www.foodieindisguise.com/?p=1789#comment-1394 <b>Shannon:</b> How can you go wrong with Paula Deen's Red Velvet recipe!! Shannon: How can you go wrong with Paula Deen’s Red Velvet recipe!!

]]> By: Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1393 Scott Mindeaux, Editor Tue, 21 Apr 2009 21:11:34 +0000 http://www.foodieindisguise.com/?p=1789#comment-1393 <b>Curt:</b> What great pics you have on your Apple Pie. Too bad you didn' t have pics of your BGE! :) <b>Kate:</b> Ginerbread anytime of year is just fine with me! <b>Arthi:</b> Sacher Torte! Mmmmmm....all that luscious chocolate! Luv it! Good luck all! Curt: What great pics you have on your Apple Pie. Too bad you didn’ t have pics of your BGE! :)

Kate: Ginerbread anytime of year is just fine with me!

Arthi: Sacher Torte! Mmmmmm….all that luscious chocolate! Luv it!

Good luck all!

]]> By: Shannon http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1392 Shannon Tue, 21 Apr 2009 21:08:47 +0000 http://www.foodieindisguise.com/?p=1789#comment-1392 my favorite in the baked world has to be cupcakes. light and airy with a not-too-sweet frosting. this one for red velvet is pretty good. if you use less powdered sugar in the frosting recipe, you can cut how sweet and crunchy it is. http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html my favorite in the baked world has to be cupcakes. light and airy with a not-too-sweet frosting. this one for red velvet is pretty good. if you use less powdered sugar in the frosting recipe, you can cut how sweet and crunchy it is.

http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html

]]> By: Arthi http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1390 Arthi Tue, 21 Apr 2009 20:26:09 +0000 http://www.foodieindisguise.com/?p=1789#comment-1390 definitely Sacher-torte. it just melts in the mouth! definitely Sacher-torte. it just melts in the mouth!

]]> By: Kate http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1389 Kate Tue, 21 Apr 2009 20:18:55 +0000 http://www.foodieindisguise.com/?p=1789#comment-1389 Gingerbread. This is a good recipe: http://savour-fare.com/2009/04/01/laurie-colwins-gingerbread/ Gingerbread. This is a good recipe:
http://savour-fare.com/2009/04/01/laurie-colwins-gingerbread/

]]> By: Curt http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1388 Curt Tue, 21 Apr 2009 20:08:17 +0000 http://www.foodieindisguise.com/?p=1789#comment-1388 One of my faves is apple pie, mostly like my grandma made it, though I do it in a Big Green Egg now. Recipe is at: http://buckymcoinkumsbbq.com/wordpress/2008/10/05/applepie/ One of my faves is apple pie, mostly like my grandma made it, though I do it in a Big Green Egg now. Recipe is at: http://buckymcoinkumsbbq.com/wordpress/2008/10/05/applepie/

]]> By: Last Day to Enter to Win a Copy of The Art & Soul of Baking | Foodie In Disguise http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1386 Last Day to Enter to Win a Copy of The Art & Soul of Baking | Foodie In Disguise Tue, 21 Apr 2009 19:47:05 +0000 http://www.foodieindisguise.com/?p=1789#comment-1386 [...] Cookbook Giveaway: The Art & Soul of Baking [...] [...] Cookbook Giveaway: The Art & Soul of Baking [...]

]]> By: Lynn Pickerel http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1360 Lynn Pickerel Mon, 20 Apr 2009 20:04:34 +0000 http://www.foodieindisguise.com/?p=1789#comment-1360 Love the goat cheese and spinach croissants made at Uprise Bakery in Columbia, MO. Love the goat cheese and spinach croissants made at Uprise Bakery in Columbia, MO.

]]> By: Foodie In Disguise http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1263 Foodie In Disguise Fri, 17 Apr 2009 17:29:58 +0000 http://www.foodieindisguise.com/?p=1789#comment-1263 Nicole, nothing says summer than a fruit pie. I can't wait for peaches to be in season, that's my favorite. I think this weekend I will try a strawberry tart! Shirley, I have to agree, i luvs me some coffeecake - even without the coffee! :) Good luck to both of you in the cookbook giveaway! Nicole, nothing says summer than a fruit pie. I can’t wait for peaches to be in season, that’s my favorite. I think this weekend I will try a strawberry tart!

Shirley, I have to agree, i luvs me some coffeecake – even without the coffee! :)

Good luck to both of you in the cookbook giveaway!

]]> By: Shirley http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1257 Shirley Fri, 17 Apr 2009 14:10:40 +0000 http://www.foodieindisguise.com/?p=1789#comment-1257 So many baked goods to pick from, but my faves are coffee cakes and pistachios icebox cookies. Just found your website and love it. So many baked goods to pick from, but my faves are coffee cakes and pistachios icebox cookies. Just found your website and love it.

]]> By: Nicole http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1254 Nicole Fri, 17 Apr 2009 13:44:07 +0000 http://www.foodieindisguise.com/?p=1789#comment-1254 My favorite is pie but I love almost all baked goods... cookies, cakes, bread, tarts, muffins, scones, bagels - you name it! My favorite is pie but I love almost all baked goods… cookies, cakes, bread, tarts, muffins, scones, bagels – you name it!

]]> By: Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1196 Scott Mindeaux, Editor Wed, 15 Apr 2009 22:07:29 +0000 http://www.foodieindisguise.com/?p=1789#comment-1196 Michelle, Thanks for the Pepper and Sausage Frittata recipe! Good luck in the drawing! Michelle,

Thanks for the Pepper and Sausage Frittata recipe! Good luck in the drawing!

]]> By: Michelle Morris http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-1194 Michelle Morris Wed, 15 Apr 2009 21:17:08 +0000 http://www.foodieindisguise.com/?p=1789#comment-1194 I am excited to have found this site! I just posted the link to my Facebook page! I love to "smallify" larger receipes and bring single serving portions to pot luck type settings. My favorite breakfast to make especially this time of year, is a basic quiche or frittata recipe customized with my family's favorite flavors! Add mixture to my silicone flower-mold muffin pan and tuck into the top of each filled muffin cup a small round cut from pre-made pie crust dough. The silicone pans are generally non-stick but I usually lightly grease the delicate flower-mold, so when the filling has cooled a bit, they slide right out! You get just enough crunchy crust with the tender egg filling. Depending on your flavors, top with salsa and sour cream or even a hollandaise sauce. Serve with steamed veggies and/or country potatoes! Sausage & Pepper Frittata ---------------------------------- Ingredients: 8 oz bulk hot Italian sausage, cooked 1 medium red bell pepper (about 3/4 cup diced) 1 cup lightly packed fresh basil 4 oz cream cheese, softened 6 eggs 1 cup (4 oz) shredded Provolone cheese, divided Coarsely ground black pepper 1 pre-made pie crust dough, cut into molded muffin cup rounds Directions: Heat oven to 350F Mix ingredients and pour into lightly-greased, silicone muffin cups. Bake 10-15 minutes or until center is almost set but still moist and crust is golden brown. Remove from oven. Cool slightly and pop them onto serving plate. Serve while warm. Please adjust cooking times as needed. I am excited to have found this site! I just posted the link to my Facebook page! I love to “smallify” larger receipes and bring single serving portions to pot luck type settings. My favorite breakfast to make especially this time of year, is a basic quiche or frittata recipe customized with my family’s favorite flavors! Add mixture to my silicone flower-mold muffin pan and tuck into the top of each filled muffin cup a small round cut from pre-made pie crust dough.
The silicone pans are generally non-stick but I usually lightly grease the delicate flower-mold, so when the filling has cooled a bit, they slide right out! You get just enough crunchy crust with the tender egg filling. Depending on your flavors, top with salsa and sour cream or even a hollandaise sauce. Serve with steamed veggies and/or country potatoes!

Sausage & Pepper Frittata
———————————-
Ingredients:
8 oz bulk hot Italian sausage, cooked
1 medium red bell pepper (about 3/4 cup diced)
1 cup lightly packed fresh basil
4 oz cream cheese, softened
6 eggs
1 cup (4 oz) shredded Provolone cheese, divided
Coarsely ground black pepper
1 pre-made pie crust dough, cut into molded muffin cup rounds

Directions:
Heat oven to 350F
Mix ingredients and pour into lightly-greased, silicone muffin cups.
Bake 10-15 minutes or until center is almost set but still moist and crust is golden brown. Remove from oven. Cool slightly and pop them onto serving plate. Serve while warm. Please adjust cooking times as needed.

]]> By: Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/04/09/cookbook-giveaway-the-art-soul-of-baking/comment-page-1/#comment-958 Scott Mindeaux, Editor Fri, 10 Apr 2009 06:46:47 +0000 http://www.foodieindisguise.com/?p=1789#comment-958 <b>Cindy S.:</b> Now cheesecake has to be one of those perfect things you can have in life. It is perhaps one of my favorite things to eat. My waistline can prove it! Yikes! Did I just say that? :) <b>Culinary Cory:</b> I wish I was more of a baker...I'm going to have to work on that! You didn't give folks a link to your Coconut Raspberry Cake so here it is: http://culinarycory.com/2009/02/16/coconut-raspberry-cake/ Cindy S.: Now cheesecake has to be one of those perfect things you can have in life. It is perhaps one of my favorite things to eat. My waistline can prove it! Yikes! Did I just say that? :)

Culinary Cory: I wish I was more of a baker…I’m going to have to work on that! You didn’t give folks a link to your Coconut Raspberry Cake so here it is:

http://culinarycory.com/2009/02/16/coconut-raspberry-cake/

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