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	<title>
	Comments on: Baking with Bridge	</title>
	<atom:link href="http://kateflaim.com/2007/10/baking-with-bridge/feed/" rel="self" type="application/rss+xml" />
	<link>http://kateflaim.com/2007/10/baking-with-bridge/</link>
	<description>freelance writer</description>
	<lastBuildDate>Wed, 24 Oct 2007 01:00:26 +0000</lastBuildDate>
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	<item>
		<title>
		By: Sue		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-219</link>

		<dc:creator><![CDATA[Sue]]></dc:creator>
		<pubDate>Wed, 24 Oct 2007 01:00:26 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-219</guid>

					<description><![CDATA[Well, now I am thinking of pumpkiny foodstuffs. Have you tried pumpkin butter? (same deal as apple or pear butter) Trader Joes usually has it in stock this time of year, yummy on some good bread slightly toasted.]]></description>
			<content:encoded><![CDATA[<p>Well, now I am thinking of pumpkiny foodstuffs. Have you tried pumpkin butter? (same deal as apple or pear butter) Trader Joes usually has it in stock this time of year, yummy on some good bread slightly toasted.</p>
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			</item>
		<item>
		<title>
		By: aileen		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-218</link>

		<dc:creator><![CDATA[aileen]]></dc:creator>
		<pubDate>Tue, 16 Oct 2007 13:58:36 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-218</guid>

					<description><![CDATA[So jealous!

A thought (though who knows how helpful it will be):
There&#039;s this famous Weight Watchers/diet recipe for cupcakes that is absolutely to die for.  You just take a box of cake mix, 4 Tbsp water and a can of plain pumpkin, mix them all together and bake.  The recipe is typically done with Devils Food cake mix, but I like it best with Spice Cake mix.  That might make a wonderful base for your crumb-cake idea.  The pumpkin makes the cake incredibly moist (and high in fiber!) and the combo of Spice Cake mix and pumpkin is thoroughly autumnal.]]></description>
			<content:encoded><![CDATA[<p>So jealous!</p>
<p>A thought (though who knows how helpful it will be):<br />
There&#8217;s this famous Weight Watchers/diet recipe for cupcakes that is absolutely to die for.  You just take a box of cake mix, 4 Tbsp water and a can of plain pumpkin, mix them all together and bake.  The recipe is typically done with Devils Food cake mix, but I like it best with Spice Cake mix.  That might make a wonderful base for your crumb-cake idea.  The pumpkin makes the cake incredibly moist (and high in fiber!) and the combo of Spice Cake mix and pumpkin is thoroughly autumnal.</p>
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		<item>
		<title>
		By: North Cyprus property		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-220</link>

		<dc:creator><![CDATA[North Cyprus property]]></dc:creator>
		<pubDate>Tue, 16 Oct 2007 03:29:05 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-220</guid>

					<description><![CDATA[yummy!
 thats extremely good !]]></description>
			<content:encoded><![CDATA[<p>yummy!<br />
 thats extremely good !</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: Xander		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-217</link>

		<dc:creator><![CDATA[Xander]]></dc:creator>
		<pubDate>Mon, 15 Oct 2007 17:05:19 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-217</guid>

					<description><![CDATA[Baking isn&#039;t too common a home activity here, so apartments never come with ovens. Bordeaux and I have been eyeing a few little ovens for sale, and I think we&#039;re about to break down and buy one. If for nothing else, to make this cake, and because Bordeaux&#039;s gone for too long without beskuit- a kind of South African biscotti.

And thanks for the tip- there are plenty of plain pumpkins here, so that shouldn&#039;t be a problem. -X]]></description>
			<content:encoded><![CDATA[<p>Baking isn&#8217;t too common a home activity here, so apartments never come with ovens. Bordeaux and I have been eyeing a few little ovens for sale, and I think we&#8217;re about to break down and buy one. If for nothing else, to make this cake, and because Bordeaux&#8217;s gone for too long without beskuit- a kind of South African biscotti.</p>
<p>And thanks for the tip- there are plenty of plain pumpkins here, so that shouldn&#8217;t be a problem. -X</p>
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		<title>
		By: brooke		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-216</link>

		<dc:creator><![CDATA[brooke]]></dc:creator>
		<pubDate>Mon, 15 Oct 2007 16:52:16 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-216</guid>

					<description><![CDATA[How thoroughly envy-inducing! I am making this awesome pear and champagne cake (from fabsugar) for M&#039;s bday (tomorrow! happy birthday M!). When I made the cupcakes (to test it out) I thought of you the whole time and how I wish I had had my camera with me to send to you. My favorite trick for making baked goods extra light and moist is egg whites and club soda. (I didn&#039;t leave any chunks of the pear so it didn&#039;t at all taste like cooked fruit, thank god).

xoxox, miss you]]></description>
			<content:encoded><![CDATA[<p>How thoroughly envy-inducing! I am making this awesome pear and champagne cake (from fabsugar) for M&#8217;s bday (tomorrow! happy birthday M!). When I made the cupcakes (to test it out) I thought of you the whole time and how I wish I had had my camera with me to send to you. My favorite trick for making baked goods extra light and moist is egg whites and club soda. (I didn&#8217;t leave any chunks of the pear so it didn&#8217;t at all taste like cooked fruit, thank god).</p>
<p>xoxox, miss you</p>
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		<item>
		<title>
		By: kate		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-215</link>

		<dc:creator><![CDATA[kate]]></dc:creator>
		<pubDate>Mon, 15 Oct 2007 16:41:15 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-215</guid>

					<description><![CDATA[Oh Xander, I don&#039;t know how I&#039;d manage to get through an autumnless year. It&#039;s definitely my favorite time of year, from the food to the temperature to the clothes! Surely somewhere in Bangkok there is an oven you could borrow, though? (Just look for plain pumpkin, not the filling--you want to add the seasoning and sugar yourself.)]]></description>
			<content:encoded><![CDATA[<p>Oh Xander, I don&#8217;t know how I&#8217;d manage to get through an autumnless year. It&#8217;s definitely my favorite time of year, from the food to the temperature to the clothes! Surely somewhere in Bangkok there is an oven you could borrow, though? (Just look for plain pumpkin, not the filling&#8211;you want to add the seasoning and sugar yourself.)</p>
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		<item>
		<title>
		By: Xander		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-214</link>

		<dc:creator><![CDATA[Xander]]></dc:creator>
		<pubDate>Mon, 15 Oct 2007 16:38:38 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-214</guid>

					<description><![CDATA[Argh, that was me... Though I&#039;m sure Bordeaux would like that cake too. -X]]></description>
			<content:encoded><![CDATA[<p>Argh, that was me&#8230; Though I&#8217;m sure Bordeaux would like that cake too. -X</p>
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		<item>
		<title>
		By: Bordeaux		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-213</link>

		<dc:creator><![CDATA[Bordeaux]]></dc:creator>
		<pubDate>Mon, 15 Oct 2007 16:35:46 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-213</guid>

					<description><![CDATA[You&#039;re giving me major autumn envy! I was already enticed by the spread of olive oil, prosciutto and rustic bread, but then I scrolled down to the cake. That... looks... amazing! I may need to buy an oven, and search out a can of pumpkin pie filling somewhere... -X]]></description>
			<content:encoded><![CDATA[<p>You&#8217;re giving me major autumn envy! I was already enticed by the spread of olive oil, prosciutto and rustic bread, but then I scrolled down to the cake. That&#8230; looks&#8230; amazing! I may need to buy an oven, and search out a can of pumpkin pie filling somewhere&#8230; -X</p>
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		<item>
		<title>
		By: Ring o' BBQ Sauce		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-212</link>

		<dc:creator><![CDATA[Ring o' BBQ Sauce]]></dc:creator>
		<pubDate>Mon, 15 Oct 2007 15:46:54 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-212</guid>

					<description><![CDATA[So fun! I don&#039;t know if I can eat pumpkin again until Thanksgiving, but the cake was wonderful! As was your braised pork. Ooh la la. xxxxx]]></description>
			<content:encoded><![CDATA[<p>So fun! I don&#8217;t know if I can eat pumpkin again until Thanksgiving, but the cake was wonderful! As was your braised pork. Ooh la la. xxxxx</p>
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		<item>
		<title>
		By: Ring o' BBQ Sauce		</title>
		<link>http://kateflaim.com/2007/10/baking-with-bridge/comment-page-1/#comment-745</link>

		<dc:creator><![CDATA[Ring o' BBQ Sauce]]></dc:creator>
		<pubDate>Mon, 15 Oct 2007 15:46:54 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/10/15/baking-with-bridge/#comment-745</guid>

					<description><![CDATA[So fun! I don&#039;t know if I can eat pumpkin again until Thanksgiving, but the cake was wonderful! As was your braised pork. Ooh la la. xxxxx]]></description>
			<content:encoded><![CDATA[<p>So fun! I don&#8217;t know if I can eat pumpkin again until Thanksgiving, but the cake was wonderful! As was your braised pork. Ooh la la. xxxxx</p>
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