Have a Confession?

Most of the things I bake that you’ll find on my blog are things I make specifically for myself. In other words, I’m the biggest benefactor of my baking, so I cater to my own tastes! However, I love the opportunity to bake for others because it gives me the chance to step outside of my normal territory. I thought that it’d be fun to see what YOU would like to see me bake and blog about on this site. So if you “have a confession” for me, I’d love to hear it. Please leave a comment on this page telling me what you’d like to see on Confessions of a Bright-Eyed Baker. I can’t promise that I will get to every request, but I will try to get to as many as possible, so long as they keep with the spirit of my blog. Thanks!

{ 16 comments… read them below or add one }

Lauri January 10, 2012

Confession: I love Panera Bread! I love their scones and my favorite are the Orange and the Cinnamon. I would love to see you come up with your version of one those scones. The Orange is light and has a slight kick because of all the orange. There is an orange glaze on top with a ton of orange zest in it. The Cinnamon has cinnamon chips in it and is much denser, but not cakey. It has a cinnamon sugar crust on top that makes the whole scone crunchy. It would be so great to be able to make one of these scones in my own home!

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brighteyedbaker January 11, 2012

Thanks for the confession! I’ll look into this for sure. I have had the cinnamon scones but not the orange ones. I think I’ll stop by Panera and grab one of each to try, and then see what I can do from there. I’ll get back to you :)

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Maggie February 24, 2012

My half birthday is coming up soon and I was trying to think of a great dessert I could make. I came across some Oreo cupcakes the other day, and I’ll admit, im a huge fan of Oreos. Do you know a recipe like this? Or maybe you could make it for me? Thanks ;)

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brighteyedbaker February 25, 2012

I would love to make some Oreo cupcakes and post them on this website! Thanks for the suggestion :)

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Karin Anderson June 11, 2013

What a nice idea!
My favorite brownies of all times were the Hazelnut-Espresso Brownies that “Aurora Provisions” in Portland/ME used to offer. I don’t know why they retired them (maybe the price of hazelnuts), but they were a coffee, nut and dark chocolate lover’s dream!
More fudgy than cakey, they contained real ground coffee, not only espresso powder or brewed coffee (I asked the chef, and he confirmed it.)
I wonder if you could re-create them?
Karin Anderson recently posted..BACON-CHEDDAR-CHIVE SCONES – A WONDERFUL SURPRISE!My Profile

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alexandra June 14, 2013

I can certainly try! Since I’ve never tried the brownie myself I’ll have to go by your description of course, but I feel like you told me enough to give me a good idea. I’ll get on it soon; the brownie sounds amazing! Thanks so much for sharing your idea!

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Lindsey August 9, 2013

I have to say, I LOVE the Salmon Spread at Famous Daves. Unfortunately, they removed this from their menu. I have tried to come up with something similar (which my family loves) but it doesn’t quite do it for me. Do you think you could help out? I know this is more savory than many items you make — are you up for the challenge?

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alexandra August 11, 2013

Unfortunately, I’ve never had the Salmon Spread (never even BEEN to Famous Dave’s in fact!), so I’d have no idea where to start or what flavor I was looking for!

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Leisha December 3, 2013

hi, as its christmas season i wud love it if u wud post ur recipie of d most popular Classic ChristmasCake plzzzzzz

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alexandra December 7, 2013

Hi Leisha, Thanks for the suggestion! Any idea what you have in mind when you say “Christmas Cake?” Are you thinking of something specific, or a certain flavor combination?

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Angella February 6, 2015

Can you share your thoughts on when to peel or when to cut off the peel on citrus.
Watching cooking shows, they seem to always cut off the peel. Growing up we always just used our hands. What are the pros and cons of both methods?

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alexandra February 10, 2015

Hi Angella, Can you explain your question a bit more? Are we talking about for a specific use, or just general use?

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Angella February 11, 2015

It is more general in nature, as I don’t have a recipe that I’m working with. Do you get more flavor from citrus if you take the time to cut it rather then just peel the fruit. Say you’re making a fruit salad, how would it taste different depending on how you prep your citrus?

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alexandra February 26, 2015

To be perfectly honest, if there is a flavor difference, I’m not aware of it. My only thought would be that on cooking shows, they most likely cut the peel because it’s a neater way to remove it, and therefore looks better on film. I personally would just stick with whatever you find easiest. :)

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Gerry Jackson January 10, 2016

Dear Bright Eyed Baker,
For 4 years I tried to copy Starbuck’s Cranberry Bliss Bars but with varying success. In case you’ve never had one, the base is a thin and dense, with the texture of light fruitcake. But instead of the dried fruits, the bar has white chocolate chunks, candied ginger, and dried cranberries. The reason that the bar is so addictive is the cream cheese frosting finished with a white chocolate drizzle. Can you make the base, or tell me how to make a light fruitcake base so I can make these? PUH-LEEEZZZ!!! Signed, Dying For Bliss in California (aka Gerry Jackson)

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alexandra January 22, 2016

I will try to get on this at some point! Thanks for the suggestion! :)

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