Member since Apr 2011
"I made this for my French class & everyone loved it. The flavor is VERY good. The texture light and airy at room temp., thick and dense when cold. However, my chocolate seized on me while it was melting w/ the coffee etc. The batter looked o.k. when mixed, but it didn't rise very much. My cake was about half the height. I followed the recipe from "
"Loved everything about this dish! I followed the recipe exactly (except I did not include the fennel) and I literally could not stop eating it. This was my first time trying one of Laura's recipes, but it won't be the last. This show has become my newest obsession."
"Delicious, satisfying and so easy to make. I thought it was a little heavy on the turnip flavor (I used half of a large one) for me, but not so much that it ruined the dish. This is really comforting so I'll definitely make it again - but with less turnip next time. "
"OMG this was off the hook!! I have never used silken tofu before but after trying this recipe, I can't wait to try it in other dessert recipes (like banana "pudding", yum). The texture is what sold me. This is sooooo creamy and rich, no one would know that it's dairy-free. It's also light, so you don't feel weighed down after eating it. This r""
"These cookies taste rich and chewy, despite the fact that the amount of butter is less than other recipes. I substituted white chocolate chips and added cashews and used less sugar. A-Mazing! and your kitchen smells like heaven! I also froze half the batter. I thawed it out before I baked them and they turned out perfect. Love these cookies!!"