Comments for montcarte

Comment on Raspberry & White Chocolate Muffins by Kim Muncey

Kim Muncey — Wed, 03 Apr 2013 01:47:36 +0000

I would say yes. I have often subbed butter in baking recipes without problem.

Comment on Chocolate Pecan Pie by Chocolate Pecan Pie – Oh My! | Jules du Jour

Chocolate Pecan Pie – Oh My! | Jules du Jour — Wed, 20 Mar 2013 17:24:30 +0000

[...] complex than just pure sugar and corn syrup (blasphemy?!?). So I looked around and finally found this recipe for Chocolate Pecan Pie that incorporates not only bittersweet chocolate but also flavors of [...]

Comment on Carrot Raisin Muffins by giorgio verdicchio

giorgio verdicchio — Sun, 17 Mar 2013 15:46:24 +0000

Hi thanks for posting this, I only wish you had posted the weight of the carrots you used in grams, as the level of compaction and how fine you shred the carrots when measuring in cups can make a large difference in the end product

Comment on Raspberry & White Chocolate Muffins by lucy

lucy — Sat, 16 Mar 2013 18:56:12 +0000

can u use butter as a sub?

Comment on The Neiman Marcus Chocolate Chip Cookie by Dolly

Dolly — Fri, 08 Mar 2013 22:41:02 +0000

SO GOOD!!! Thankyou for this awesome recipe!!! I made a double batch with 1/2 cup of coconut – marvelous!!! WONDERFUL

Comment on Toasted Hazelnut Cake with Cinnamon Cream by Sharleen

Sharleen — Thu, 07 Mar 2013 23:01:37 +0000

Great cake and so pretty-looking too. This is perfect for the person who loves rich dessert that isn’t very sweet.

Comment on The Neiman Marcus Chocolate Chip Cookie by Patricia

Patricia — Wed, 27 Feb 2013 05:53:18 +0000

I have had what is called the Neiman Marcus Cookie Recipe for years. It makes about 75 cookies but had oatmeal processed to a flour. I am going to try this one tomorrow

Comment on Cranberry Bliss Bars by grace

grace — Fri, 22 Feb 2013 13:29:47 +0000

starbucks has a lot of gross, overly-indulgent goodies, but this is one that i deem worth the price and calories. a homemade version sounds excellent, and they look glorious!

Comment on Montreal Poutine Week: Fabergé vs. Blackstrap BBQ by grace

grace — Fri, 15 Feb 2013 12:41:04 +0000

i want to try poutine! my goodness, every time i see it in pictures, i want it more. nice-looking comfort food in this post, no doubt.

Comment on Iced Lavender Lemon Shortbread Cookies by trish

trish — Wed, 13 Feb 2013 15:41:07 +0000

these look so good!!!

Comment on Broken Glass Jello by Kim Muncey

Kim Muncey — Tue, 12 Feb 2013 21:29:59 +0000

I wouldn’t add pineapple to it – that’s a fruit that has an enzyme that doesn’t allow Jello to solidify. Same with kiwis and mangos!

Comment on Broken Glass Jello by Erica

Erica — Tue, 12 Feb 2013 21:27:15 +0000

I’m going to do this for Valentine’s Day! I think I may add fruit to my jello’s as well for a different twist! I like a nice tropical taste so maybe some pineapple jello with pineapple in it, some orange with bananas, and maybe some coconut in the base:)

Comment on Montreal Poutine Week: Fabergé vs. Blackstrap BBQ by Michelle

Michelle — Tue, 12 Feb 2013 15:07:54 +0000

They both look delicious! I definitely want to try the poutine at Blackstrap but there are just so many items on that menu calling my name!

Comment on Iced Lavender Lemon Shortbread Cookies by liz hamrick

liz hamrick — Tue, 12 Feb 2013 04:33:54 +0000

Where do you find lavender that is safe to eat….please email me. Thanks

Comment on Cranberry Layer Cake with Cream Cheese Frosting and Sparkling Cranberries by grace

grace — Fri, 08 Feb 2013 19:39:36 +0000

this is lovely! i’m not sure i can pick a favorite component as they’re all wonderful and must be AMAZING when eaten together! well done, you.

Comment on Iced Lavender Lemon Shortbread Cookies by 25 {lovely} Valentine's Day Desserts - Something Swanky

25 {lovely} Valentine's Day Desserts - Something Swanky — Fri, 08 Feb 2013 00:00:53 +0000

[...] covered Strawberry Cake Strawberry Skewers Vanilla Bean Valentine’s Cookies Lavender Shortbread Cookies Double Doozies {hearts} Valentine’s Day Chocolate Bark Raspberry Chocolate Chip Cake [...]

Comment on Iced Lavender Lemon Shortbread Cookies by Valentine's Desserts | Channeling Contessa

Valentine's Desserts | Channeling Contessa — Thu, 07 Feb 2013 10:00:27 +0000

[...] Iced Lavender Lemon Shortbread [...]

Comment on Fresh Mango Bread by Mango Coconut Bread | Ceci n'est pas un food blogCeci n'est pas un food blog

Mon, 04 Feb 2013 07:02:50 +0000

[...] were not disappearing nearly quickly enough, so I decided to try my own version of this fresh mango bread from Montcarte, which she adapted from Dorie Greenspan‘s book, Baking: From My Home to YoursI [...]

Comment on McAuslan Brunch, Au Pied de Cochon, 2013 by grace

grace — Sun, 03 Feb 2013 10:16:40 +0000

i’m new to the world of the tourtiere, and i am dazzled.

Comment on Iced Lavender Lemon Shortbread Cookies by Five Loves… | B. in the Know

Five Loves… | B. in the Know — Fri, 01 Feb 2013 17:01:59 +0000

[...] corner so I will be celebrating all month long with heart shaped everything. Starting with these lavender shortbread cookies – can we say [...]

Comment on Coconut Cheesecake with Honey-Roasted Pineapple by Sharleen

Sharleen — Fri, 25 Jan 2013 03:05:50 +0000

And I thank you for this most delicious birthday cake! I have to admit though, that I tasted nothing as good as this in Mexico.

Comment on Zucchini & Mushroom Pasta with Garlic and Onion by Sharleen

Sharleen — Fri, 25 Jan 2013 03:00:33 +0000

Looks delicious, as do all your recipes. What great pictures you take! I think I’ll make this recipe on Sunday – seems like perfect comfort food.

Comment on The Neiman Marcus Chocolate Chip Cookie by Kourtney

Kourtney — Sat, 19 Jan 2013 03:09:17 +0000

This is my second time making them, and they are absolutely amazing!!
Foolproof tips:
- make sure butter and egg are room temperature (it actually makes a difference)
- make sure you are using DRY measuring cups and actual measuring spoons (there is a difference and it matters)
- SIFT dry ingredients (if no sifter, use a ladel/strainer or even a wisk) to make light and fine batter

Tips:
- I used 1 Tbsp of Organic pure Madagascar or Tahitian Vanilla (you really taste the difference!)
- I added the instant espresso with the beaten egg and Vanilla together, then I added it to the sugar-butter mixture (all the flavours really melt nicely together)
- The first time I made them I used semi-sweet chocolate chips and they were great; the second time I used Ghirardelli Milk Chocolate Chips (Quality chocolate chips make a huge difference…still waiting for a batch in the oven so I haven’t tasted them yet).
- I used a sheet of parchment paper to line my baking sheet and I cooked them a little longer because there is no way that they bake in only 20 minutes at 300 degrees but keep an eye on them and take them out as soon as you notice a slight golden brown along the bottom edges, take them out and let them cool, they’ll be perfect
- Last but not least, as soon as they cool, sandwich some vanilla ice cream in between 2 cookies and enjoy or freeze them for another occasion (if they’ll last that long; )

Comment on Sweet and Spicy Cocktail Nuts by grace

grace — Thu, 17 Jan 2013 11:54:06 +0000

my brother (!) made and gifted glazed nuts to me this year, and they were amazing! the recipe he used was very similar to this, but with paprika instead of chile powder. they are QUITE addictive!

Comment on Dark and White Chocolate Peanut Butter Layered Fudge by grace

grace — Wed, 09 Jan 2013 20:23:23 +0000

how did you ever figure out you had outgrown the allergy?!?! i’d be afraid to try.
this is pretty and, more importantly, tasty!