Comments on: O What a wonderful world of cookies! (Cookie Swap-SHF #14)

by: t3v

Thu, 22 Mar 2007 14:56:25 +0000

Nope, no blog for me (no digital camera, no time etc.), BUT we have a brand new site for collecting all known Hungarian foodblogs (similar to “the foodblog blog” for the international scene):
http://gasztro.blog.hu/

And where the whole Hungarian foodblog mania began:
http://chiliesvanilia.blogspot.com/
She often posts in English too, and her blog is worth a visit in any case.

In a matter of weeks, our “blogcollector site” will have instant rss feed added, so you can see the newest posts (in both English and Hungarian), maybe you’ll find something nice to your tase.

Cheers, t3v

I’ve checked the Hungarian foodblog…now I have to use web translator if I ever wanted to try the recipe It’s so amazing that everywhere people are blogging about food. We could see and even attempted to make food from faraway places. They’re not so foreign anymore! thanks for stopping by so often!

by: t3v

Sun, 18 Mar 2007 13:16:30 +0000

I’m writing from (and cooking/baking in) Hungary, Europe atm. This is a small country, and I don’t live in the capital—which is a problem if you are looking for special ingredients. But wherever you live within the borders of this place, you have only two choices: really poor quality, low-fat, colourless and tasteless cocoa powder, or fine “Dutch-style” (alkalized) cocoa powder—in other words, cheap and expensive are the alternatives. To all I know, you can’t get Hershey’s around here.

I didn’t really care about alkalized and non-alkalized cocoa before coming across your recipe but I googled, and I found that recipes are adjustable: adding an acid to the batter when using alkalized cocoa powder solves the problem. On the other hand, I’ve been baking with Dutched cocoa for more than a decade now, and have had no problems at all – at least nobody’s complained

Very interesting. I remembered when I lived in Indonesia, people would use Dutch-style cocoa powder more often than the non-alkalized one. I didn’t pay attention to which type of cocoa powder to use too, but once I got interested into baking seriously then I understand the difference between the two.

BTW, do you have a blog?

by: t3v

Fri, 16 Mar 2007 05:02:48 +0000

I didn’t try these brownies, but my favourite recipe doesn’t have baking powder either, no question there. The only reason I thought it would be my way, i.e. baking powder missing from the ingredients’ list, is your instructions that say
“3. Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl.”
I don’t think one can get non alkalized cocoa in this end of the world, anyway, and the result was great, so I don’t really care

:) I apologize! I checked my recipe and found the mistake. The madeleine includes baking powder in it, but I somehow omitted while writing the recipe. Now I’ve corrected it. Thanks so much for your sharp eyes!
How come you can’t get non alkalized cocoa in your place? Where do you live?

by: t3v

Wed, 07 Feb 2007 03:38:54 +0000

Hi, since you say all-purpose and not self-raising flour, the amount of baking powder is missing from the list of ingredients; I put about 1-1,5 teaspoons, and it turned out great! Thanks for the recipe!

The madeleines used non alkalized cocoa powder so you don’t have to use baking powder. But the brownies’ original recipe didn’t have baking powder in it & I didn’t change anything…it’s really up to you to add it up!

by: Tania

Thu, 08 Dec 2005 17:17:08 +0000

Your cookies look incredible (the brownie recipe sounds positively evil!!). Thanks to you, I think I’m going to add “a madeleine pan” to my Christmas wish list.

by: Indira

Sun, 04 Dec 2005 21:04:45 +0000

Hi Eliza, thanks for your comment on my blog.

Your creations are just beautiful. Photo of bittersweet chocolate madeleines giving me serious chocolate cravings. and I love the look of your blog.

by: lisasd

Sun, 04 Dec 2005 03:31:44 +0000

Hi again Eliza! Thought I’d come back and recreate my comment, except I can’t remember specifically what I said! At any rate, both recipes look and sound delicious. One is so sophisticated and one is so classic!