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Luisa
Berlin
Recent Activity
Yes, I probably should have clarified. I will butter and flour "complicated" pans like Bundt or tube pans. But loaf pans and 8-inch square pans and even round pans, I just line with a piece of parchment paper. It makes removing the cake from the pan so much easier and in most cases, it doesn't really affect the smooth finish of the sides.
Toggle Commented 27 minutes ago on Yossy Arefi's Simple Sesame Cake at The Wednesday Chef
Aw, thank you.
Toggle Commented 29 minutes ago on Yossy Arefi's Simple Sesame Cake at The Wednesday Chef
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I've been baking my way through Yossy Arefi's Snacking Cakes, a cookbook which came out last year. It's an excellent book, the kind that can should just take up residence on your kitchen counter because of how useful it is.... Continue reading
Posted 3 hours ago at The Wednesday Chef
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Thank you all very much for the commiseration on the loss of my digital photos and manuscript. I have spent a week licking my wounds and I am starting to feel better. The truth is, I already feel deeply oppressed... Continue reading
Posted yesterday at The Wednesday Chef
Diana, thank you so much. Notes like yours keep me afloat!
Yes, I agree with Julia. You can replace it with regular flour or cornstarch.
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Everything is terrible, but this kimchi pancake, this chewy, spicy, wonderful kimchi pancake was a bright light in this shit basket of a week. I made it on Shrove Tuesday, the same day that I attempted a software update on... Continue reading
Posted 7 days ago at The Wednesday Chef
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Ha! Great minds think alike! I love it. Hugs to you xxx
Honestly, I'm not entirely sure. Here's what I found online: Per egg, substitute one of the following: 1 tablespoon ground flaxseed + 3 tablespoon water. ½ a medium Banana, mashed. ¼ cup (4 tablespoons) Apple sauce. ¼ cup (4 tablespoons) Silken Tofu. ¼ cups (4 tablespoons) Yogurt (vegan or regular) ¼ cup (4 tablespoons) Buttermilk.
Maple syrup is more liquid than the other two...I think I'd do a mix of maple syrup and powdered sugar.
Yikes, I'm not really sure? Since it's such a small amount, I'd go with your idea of coconut milk and lemon juice...keep me posted!
Is it spoonable? Then it's pretty much the same thing.
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Beep. Boop. Hello. I thought maybe you could use a panful of brownies today. Couldn't we all? I have been looking forward to telling you about these brownies. For a very long time, I am more than chagrined to admit,... Continue reading
Posted Feb 16, 2021 at The Wednesday Chef
14
No, but I've been eyeing it! Thank you for the tip!
Yum! I like this one: https://www.marthastewart.com/344305/seven-minute-frosting Happy birthday to your girl!
Hmm...the scallions and herbs wouldn't hold up in the vinaigrette for long. But you could probably make the base mixture in advance, keep the herbs and scallions out and whisk them in at the last minute? Not sure how much time that would save you.
Colu! Thank you so much, also for this wonderful, magical broccoli. What a recipe!
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Happy Valentine's Day! In case you might still be looking for a last-minute treat to bake for your darlings, here's a little round-up of my favorite chocolate delights that are, for the most part, easy to whip up with what... Continue reading
Posted Feb 14, 2021 at The Wednesday Chef
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Oof, friends. Just, oof. The pandemic wall has been hit again and again this past week. The despondency sits bone-deep. And it feels so terrible to even mention it, because we are so lucky, we are so fortunate, none of... Continue reading
Posted Feb 12, 2021 at The Wednesday Chef
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No, add them directly to the batter.
Wonderful! I have a copy but haven't cooked from it yet, but I've been loving reading it.
That's so sweet, I love to think of sisters-in-law cooking together apart. Lucky you! I have SV, but not N&A, although it sounds very much up my alley!