Comments for Crumbs of Love http://crumbsoflove.wordpress.com for the love of all baked goods Thu, 16 May 2013 02:21:08 +0000 hourly 1 http://wordpress.com/ Comment on Savarin by Jessica Maher (@kbelleicious) http://crumbsoflove.wordpress.com/2013/04/27/savarin/#comment-1209 Thu, 16 May 2013 02:21:08 +0000 http://crumbsoflove.wordpress.com/?p=2649#comment-1209 it looks like the best dessert ever and so why have i never had it? YUM!

]]> Comment on Savarin by Renata http://crumbsoflove.wordpress.com/2013/04/27/savarin/#comment-1207 Thu, 09 May 2013 17:41:56 +0000 http://crumbsoflove.wordpress.com/?p=2649#comment-1207 What lovely mini savarin! And so many stories behind it! Loved to learn!

]]> Comment on Savarin by Lisa http://crumbsoflove.wordpress.com/2013/04/27/savarin/#comment-1206 Sat, 04 May 2013 10:59:25 +0000 http://crumbsoflove.wordpress.com/?p=2649#comment-1206 Sandie..I’m so sorry to hear about the death of your friend, and to leave two young children behind..OMG :( Did they find out the cause yet?

On a brighter note..I love your little baby blood orange savarins. I could probably eat three..or four.

]]> Comment on Savarin by Nichole http://crumbsoflove.wordpress.com/2013/04/27/savarin/#comment-1205 Tue, 30 Apr 2013 01:14:29 +0000 http://crumbsoflove.wordpress.com/?p=2649#comment-1205 Your cakes are lovely!

]]> Comment on Savarin by Korena in the Kitchen http://crumbsoflove.wordpress.com/2013/04/27/savarin/#comment-1203 Mon, 29 Apr 2013 03:46:26 +0000 http://crumbsoflove.wordpress.com/?p=2649#comment-1203 Sandie this is beautiful! Those blood orange slices look incredible, and the syrup – oh my! Nice work!

]]> Comment on Pain Bianco – filled 3 ways by Elizabeth http://crumbsoflove.wordpress.com/2013/04/26/pain-bianco-filled-3-ways/#comment-1201 Sun, 28 Apr 2013 23:34:30 +0000 http://crumbsoflove.wordpress.com/?p=2651#comment-1201 Holy crow indeed!! The maple mustard, Gruyère cheese, roasted garlic and minced parsley version sounds fabulous! And the other versions sound pretty darn good too. Many thanks for baking with us!

(What exactly is maple mustard?)

]]> Comment on Savarin by pizzarossa http://crumbsoflove.wordpress.com/2013/04/27/savarin/#comment-1200 Sun, 28 Apr 2013 13:40:20 +0000 http://crumbsoflove.wordpress.com/?p=2649#comment-1200 Your little baby savarins looks wonderful! :)

]]> Comment on Savarin by natalia http://crumbsoflove.wordpress.com/2013/04/27/savarin/#comment-1199 Sun, 28 Apr 2013 04:58:14 +0000 http://crumbsoflove.wordpress.com/?p=2649#comment-1199 Ciao , bravissima !

]]> Comment on Mille Feuille by Savarin | Crumbs of Love http://crumbsoflove.wordpress.com/2012/10/28/mille-feuille/#comment-1198 Sun, 28 Apr 2013 04:37:44 +0000 http://crumbsoflove.wordpress.com/?p=2440#comment-1198 [...] can prepare the Pastry cream now if you choose to use it, and refrigerate [...]

]]> Comment on Challah Bread (three ways) by Savarin | Crumbs of Love http://crumbsoflove.wordpress.com/2012/05/27/challah-bread-three-ways/#comment-1197 Sun, 28 Apr 2013 04:37:40 +0000 http://crumbsoflove.wordpress.com/?p=2221#comment-1197 [...] making an enriched dough for this. What is that? Well, if you have ever made brioche, panettone, or challah then you are already familiar with enriched doughs. It just means that it has eggs and butter so [...]

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