Comments for Accidental Chef: Gluten Free, Raw Food, & Healthy Recipes

Comment on LaRocca Caramel Crunch Cake by Foodfantasy

Foodfantasy — Sat, 05 Nov 2011 23:16:36 +0000

Hi, a fellow Torontonian in exile for the moment: I also love the original Caramel Crunch and have worked on a copy as well, basing it on your recipe. My main problems have been getting the cream to whip high at an altitude of 5500 ft and getting the caramel to the right texture. Cream improved with the addition of whipit, and gelatin also works well, but after a few hours the cream gets moist and dissolves the caramel. That’s one issue – how to keep the cream drier or get a barrier between the whipped cream and the caramel. Second: your caramel (and the one on the real cake) looks very smooth, towards icing texture, not chewy and not greasy as are so many recipes which have butter. Beating the caramel after cooling improves the texture and colour, but the grease of the butter remains an issue (used good quality butter) and the caramel is too wet after a few hours. Keeping the cake extremely cold isn’t an option, and besides the original cake stands up under being left out for a while. Reducing butter may help, but in addition what additive could be used to change the texture from silky shiny caramel to a caramel that can be piped like icing and will stay in place?

Comment on Dressing Up Pierogies by Nancy S.

Nancy S. — Mon, 10 Oct 2011 20:29:05 +0000

Thanks for the suggestion of adding bacon. I always parboil and then pan fry, and fry up some onions with them but will also add some crumbled bacon. Wish I had some frozen peas. They seem like they would go well also. Thanks again.

Comment on Almond Crunch Bars by Williams Wackerbarth

Williams Wackerbarth — Mon, 29 Aug 2011 11:36:22 +0000

Hey there! Someone in my Facebook group shared this website with us so I came to look it over. I’m definitely enjoying the information. I’m book-marking and will be tweeting this to my followers! Exceptional blog and outstanding design and style.

Comment on Moroccan Carrot Dressing by kazzrie

kazzrie — Tue, 09 Aug 2011 15:06:25 +0000

Yummmm…this would be delish as a soup….definitely will try it…

Comment on Raw Apple Blossoms by Greg Blish

Greg Blish — Mon, 18 Jul 2011 11:56:56 +0000

The first pizzas were probably baked in wood burning stoves and may well have been black on the bottom from the ashes. Another story is that the Greek Flatbread was baked on an earthenware platter and was called piada. Whichever is true, pizza did originate in Greece although not in the form that we know it today.

Comment on Wrap Me A Chicken by Dinner Ideas

Dinner Ideas — Fri, 08 Jul 2011 21:58:38 +0000

You’ve got great insights about chicken recipes, keep up the good work!

Comment on Black Forrest Cake Recipe by Deborah Carraro

Deborah Carraro — Wed, 13 Apr 2011 14:00:08 +0000

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Comment on Black Forrest Cake Recipe by Mireya Stoneking

Mireya Stoneking — Tue, 12 Apr 2011 22:29:20 +0000

I am really enjoying the theme/design of your web site. Do you ever run into any internet browser compatibility issues? A small number of my blog audience have complained about my blog not operating correctly in Explorer but looks great in Chrome. Do you have any advice to help fix this problem?

Comment on Mama Rita's Tomato Sauce by Ricotta and Spinach Stuffed Chicken | Accidental Chef: Gluten Free, Raw Food, & Healthy Recipes

Wed, 16 Mar 2011 19:09:18 +0000

[...] mozzarella cheese, shredded and divided 1 14-ounce jar tomato sauce or equivalent home made tomato sauce Salt and pepper to [...]

Comment on Zesty Chicken with Brown Rice by raw foodism

raw foodism — Sat, 19 Feb 2011 12:23:43 +0000

Hi….,

Its a very nice post. The recipe which you had given was very nice and you have mentioned the ingredients very clearly.
Thanks for sharing.