January 03, 2007
The good thing about not keeping any of your new year's resolutions is that you can recycle them for the following year, which is exactly what I did: I took all my resolutions from 2006 and moved them over to 2007. But, young as this new year is, it's looking like it might be a good one because here I am ticking off one of the list's biggies - I'm welcoming you to my new home on the web.
I'm thrilled to finally start this adventure, but I think I might have procrastinated even longer had it not been for the wonderful people I met on my recent tour for my new book, "Baking: From My Home to Yours". In every city I visited, I met someone I knew from the web - people who'd been baking from my book and posting stories and pictures about the desserts on their blogs and on websites where groups were working their way through the book - and I loved it. I loved the immediate sense of community, warmth, openness and enthusiasm for sharing, and I wanted a way to keep in touch with everyone I met and to meet even more people who are as passionate about food as I am. . I hope this site will be just the kind of place where we can get together.
I'll be writing about what I'm doing in the kitchen, where I'm traveling and what life is like in America and France, and I'd love for you to keep me company. It will be such fun to have you along.
| February 14, 2007 9:36 AM
You must've known I've been channeling you since last weekend. I made "Mocha-Walnut Marbled Bundt Cake" for dinner with friends on Saturday (excellent!) and "Ginger & Pink Grapefruit Cheesecake" (sensational!) for a Sunday event with fellow(?) Dames d'Escoffier following a talk about farmers' markets and local products. (Okay, Texas Rio Star grapefruit doesn't exactly come from Dallas....)
Then, yesterday you were on NPR. And now, voila, your blog--the next best thing actually being in Paris!
Happy Valentine's Day and grosses bises,
| February 14, 2007 4:50 PM
Keep you company in your kitchen, on your travels, in France, and in America? Bien sur.... that's an invitation no one would turn down. I can't wait!
| February 15, 2007 11:35 AM
Dorie has a blog!! Makes my day.
| February 15, 2007 9:15 PM
My favourite cookbook author finally has a blog and I couldn't be happier! Welcome, Dorie! I can't wait to read all the wonderful (and sweet) things you will send our way.
| February 17, 2007 7:13 AM
We would like to invite you for a book signing at The Vermont Chocolate Show.May 25-27,2007 in Stowe, Vermont at The Stoweflake Mountain Resort and Spa . Barnes and Noble will be hosting Authors for these signings.The signing will take place on Sat May 26.If you might be interested,please do not hesitate to contact me.
The Vermont Chocolate Show
| February 18, 2007 1:41 PM
I was just paging through your new book last night and trying to decide what to bake today. Imagine my surprise when I found your blog this morning!
I'm so excited.
| February 19, 2007 12:30 PM
Thank you all for making me feel so welcome in cyberspace! It's great to see you here and great to keep in touch this way.
I can't wait for the time when I'll be able to offer you milk and cookies when you stop by. There's gotta be a way to do that, right?
| February 22, 2007 2:41 AM
I'm a BIG fan! I just recently acquired your book ( see here: http://gypsysoul73.blogspot.com/2006/12/happy-happy-joy-joy.html ) and I'm so psyched to try out everything on there. First on the list is the French Yogurt Cake! I can't wait. You can bet I'll be following you around, you have all the ingredients for my favorite sites/blogs (travel, food, books). :) Thanks for sharing your sweet exciting life with us!
| February 22, 2007 7:02 AM
I just recently found your blog and I'm just tickled! I've owned Baking now for quite a few months (I was one of the lucky participants in the Spotlight Review back in November) and I can't tell you how much I love it. I'm not a baker - I cook. Baking always makes me nervous, until I started baking your recipes.. each one has turned out magnificent and a couple of them are now sweet staples in my home (Brown Sugar Bundt & the Classic Banana). Because of your book I've even tried a few things I'd never have attempted before - such as your biscotti and your apple tarte tatin - wow!
I just wanted to say thank you so much for writing a book that even the most novice of home bakers can follow easily and produce gorgeous & delicious desserts from!
I look forward to reading more of your travelling adventures! Welcome to the blog world =)
| April 22, 2007 8:53 AM
I have recently returned from my first trip to Paris in March and what a wonderful experience it was! The people, sights and food were awesome! Upon arriving home I have discovered you as I research french baking and what a treat you and your books are! I have prepared your Floating Island recipe (that is the richest dessert I have ever had), creme brulee, marbled cheese cake and yesterday baked Blondies. Next I will try the Sables. Thank you so much for you books and your wonderful web site!
| May 11, 2007 6:34 PM
Hi Dorie - I love your new cookbook, and am baking my way through the cookie section. I don't know if you answer questions on your blog, but I notice that some of the cookie recipes say that you can freeze the dough in ready-to-bake blobs, whereas others say that you can freeze the cookies after they're baked. I'm finding the freezing-in-blobs idea extremely convenient for my daughter's lunch box, and am wondering if there's any reason that some can be frozen as dough and some not?
| June 10, 2007 6:25 PM
Hi Dorie, I"ve tried baking your Chocolate Chip cookie recipe twice now and they always turn out flat and greasy. I bake by weighing my ingredients. Right now I am using 4.5 ounces per cup of flour, so I used 9 ounces in your Chocolate Chip cookie recipe. Could you tell me how much the flour weighs per cup in your recipes? It would help me a lot to know this, as I feel I need more flour in the recipe. Thank you.
| July 15, 2007 11:04 PM
I am so excited I have just received my copy of your gorgeous book.
I am in Australia and use different cup measurements to the US.
Is there a conversion chart you could suggest for me to convert these recipes to grams?
Any help would be appreciated.
| July 16, 2007 8:28 PM
I love your new book -- I have as much fun reading it as I do baking from it! One question, though: the recipe for the Chocolate Malted Whopper Drops doesn't mention the baking temperature. Please help!
| August 3, 2007 6:41 AM
Greetings from Singapore!!!!!
I've finally received the book this morning. However, I was not able to browse through it as I was rushing to school. I check the clock all the time when I was in school as I cannot wait to go back home and, of course, READ THE BOOK!!!
Now, I'm happily sitting on my sofa, reading your fabulous book and thinking which recipe to do first as everything looks amazing!!!
Dorie, you're really fabulous!!!
P/S: Back to reading your wonderful book.
| September 28, 2007 5:14 PM
DATE: 09/28/2007 05:14:53 PM
DATE: 09/28/2007 05:14:53 PM
| January 7, 2008 7:16 AM
I use Baking From My Home to Yours daily....I'm working my way through it!! On the carmalized apple bread pudding, does the second layer of bread w/apple butter go buttered side down? or up? or does it matter (I know...it's supposed to be fun!!) Thanks for an answer!!
| March 18, 2008 10:37 AM
For me, this has been a "Dorie Greenspan" winter. It started late last fall when I seemed to hear your name everywhere--on NPR with "Tarte Tartin", on the web with "Peace Cookies" and in AARP with "Walnut Tea Cakes". I was curious when I heard about your new book, but I was also reluctant to add yet another cookbook to my collection. I first borrowed "Baking" from the library, but after trying a couple of recipes, I knew this was a great book and I bought my own copy from my local bookstore. And then I wanted to try everything! I haven't tried everything yet, but I have baked many, many recipes. Here's how.
For the past 5 years, my husband and I have been hosting "Monday soup nights" ten weeks in a row in the winter. We invite our friends to come any Monday night during Rochester New York's coldest and dreariest 10 weeks. We make two big pots of lovely home made soup, two savory breads, and I also bake two delicious desserts. Each Monday this winter, I baked two different yummies from your cookbook! It was such fun for me and the results were well-appreciated by our guests.
I've always enjoyed baking and have had a reputation for being pretty good at it, but in making your recipes, I feel like I've been to culinary school. Thanks so much for sharing techniques that you have learned and developed. And thanks for some of the best desserts I have ever made!
| May 7, 2008 6:51 PM
I just bought a copy of your book "Baking -- from my kitchen to yours." It's great! I have one question -- do you know of any corrections or errata for this book? I looked for them on your site here, but did not see any.
I look forward to going through the book and your site in more detail. Thanks!
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