Comments for Su Good Sweets

Comment on Homemade Chocolate-Hazelnut Spread Recipe (Better Than Nutella) by Lachlan

Lachlan — Wed, 28 Dec 2011 05:34:30 +0000

I’m in the process of making this recipe at the moment (just waiting on a pick up of cocoa from one of my minions), and I’ve stumbled upon quite the lovely biproduct! It seemed a shame to waste all those wonderful, aromatic skins, so the tea fanatic in me decided to give them a shot with my infuser. Sure enough, after brewing a heaped teaspoon in a mug of boiling water for five or so minutes and adding a couple teaspoons of sugar and a dash of soy milk, they’ve produced quite the tasty, light herbal tea! It’s absolutely delicious and I’d recommend giving it a shot next time you make this recipe if you’re at all tea-inclined.

Comment on Banana Upside-Down Brownies by Peanut Butter & Banana Brulee Brownies | The Healthy Hipster

Peanut Butter & Banana Brulee Brownies | The Healthy Hipster — Mon, 05 Dec 2011 20:22:03 +0000

[...] The “Carly” Brownie (Aka. Peanut Butter Banana Brulee Brownies) Inspired by this & this [...]

Comment on Levain Bakery Cookies by Leku

Leku — Mon, 05 Dec 2011 06:16:53 +0000

My CC walnut cookies(Lisa’s recipe) came out awful. much like brown hockey pucks. not white, not chewy. they came out like little cakes and were stale by the next day. I can’t even give these away.
I was really looking forward to this cookie.

Comment on Homemade Chocolate-Hazelnut Spread Recipe (Better Than Nutella) by Iron-spiked chocolate spread « Leftover Recipes

Iron-spiked chocolate spread « Leftover Recipes — Tue, 29 Nov 2011 10:05:51 +0000

[...] Tahini Nutella: (based on this recipe) [...]

Comment on Levain Bakery Cookies by Anna

Anna — Tue, 25 Oct 2011 23:30:24 +0000

Hi , thank you so much for the recipe for the choc chip walnut copy cat of levains cookie. Now, I tried your recipe with 1/3 cup molasses as well as white and dark brown sugar. I also used whole wheat pastry flour, b.powder and b.soda and cornstarch. My cookies came out dark brown, crispy and tasty. I made them half the size, they did raise up a bit but not as tall because of how I shaped them. I also froze dough for 1.5-2 hrs and dough was hard and I sliced it and placed it on parchment paper at 350 for 17 minutes which was too long. They were cooked well but still were yummy! I would only bake at 12 minutes at 350 next time for perfect cookies. These were amazing and I love them evne if they look darker and are crispier. I want to post my pictures but dont know how.. Anna

Comment on Caramel Challenge by Occupy Myself « SHELLZORS

Occupy Myself « SHELLZORS — Tue, 18 Oct 2011 03:42:48 +0000

[...] is how I occupy myself now, apparently. I made caramel frosted cupcakes from a recipe adapted by the chick with the Su Good Sweets blog. I lurk on those dessert recipes so [...]

Comment on Red Velvet Cake with Beets by June

June — Thu, 22 Sep 2011 04:48:47 +0000

I agree with you, Jessica. Red Velvet Cake is strangely flavorless, and looks unnervingly fake. I think it’s really great that you put this recipe with beets instead of food coloring and that you’ve added more cocoa powder.
I can’t wait to try this recipe!

Comment on Banana Upside-Down Brownies by Denise

Denise — Tue, 20 Sep 2011 13:13:17 +0000

Spare me the lectures on what to buy and how often.

Comment on You Say Tomato, I Say Cake by Because Tomato is a Fruit: salad with peaches, muffins, sorbet | Fit-and-Frugal

Wed, 31 Aug 2011 21:55:51 +0000

[...] a little digging, I found a must-try Tomato Cake recipe from this great blog my sister sent me, Su Good Sweets, and decided to use it as a springboard for a tomato-peach muffin that evolved into a tomato-peach [...]

Comment on Homemade Chocolate-Hazelnut Spread Recipe (Better Than Nutella) by Better than Nutella: Chocolate Nut Spread « The Waiting Artist

Better than Nutella: Chocolate Nut Spread « The Waiting Artist — Wed, 24 Aug 2011 09:19:17 +0000

[...] spat up plenty of recipes. The two that appealed immediately were the Su Good Sweets version and David Lebowitz’s take. I settled on the Su Good Sweets recipe as my base to riff from. [...]