Faith Durand's Profile

Oops grammar. Was not suggesting a candle -- was suggesting a candle lighter or grill lighter. Post adjusted!

I love those lemon cakelets too! Here's a video I posted a long time ago ... taking lemon cakelets out of the oven, so you can see how they look.

Yeah! I love Letterform too. Didn't feature them here because we have covered them a lot - and look for a favorite piece from them in the Valentine's Daily Find next week.

@CCB12 good idea - absolutely! You can also just fold them in without macerating at all -- they'd be fine that way too.

Now now - there's not even a third of 45 ingredients here. ;) Some are listed twice, since I separated out the different components of the brownies, to make things simpler. It looks longer than it is. You can skip the almond extract in the topping, too, and just use vanilla, if that's what you've got. You can do it!

@Emberz - good to know - sorry about that! I did check this eggplant every 15 minutes and I felt like 40 minutes was the inside edge for done-ness -- it really has to get soft and caramelized as much as possible. I could have left it in 10 minutes longer, in my oven, and it would have been fine.

So I do wonder about oven differences - do you by chance have a convection oven?

@JNS the photo issue is another bug we're working on. Regular posts with single photos should show up in the feed, but the posts with photos in a gallery aren't showing a photo in RSS. Should be fixed soon!

I see them here (central Ohio) for maybe $15 - $20 at the local vintage shops? If you luck out and find them at the thrift store, then maybe $7. But they're not always as cute as the one above! :)

COOKNOTCHEF your comment made me laugh out loud! While on personal level I do appreciate the sentiments, I do have to chime in and say, too, that the point is to help give ideas and options for cooking -- so if people want to sub half the ingredients, but they still come out with a tasty home-cooked, that is all A-OK with me. Especially in a recipe like this -- which is indeed very flexible. (But if you change half of it don't come running and blame me if something doesn't work quite right -- that I do object to. ;)

And LITTLEVIC I'd love to try this with broccoli. It might need a little longer cook time; I would either add partially steamed broccoli bites, or put the lid on the pot and simmer the raw broccoli in the sauce over low until tender. Let me know how it turns out!

Oh yes! This would be fab over rice, quinoa, pasta. It's thick enough to eat on its own, but saucy enough to eat over grains or a potato/sweet potato. Thanks for the reminder; I'll note that in the recipe.