Comments on: Wade way in

By: Mengjie Li

Mengjie Li — Sun, 28 Aug 2016 09:34:47 +0000

Made these yesterday and they were a big hit

However. mine were a lot thicker as it’s hard to cut without the dough crumbling/my brain exploding.

I tried to refrigerate 2 batches- for 2 hours and then overnight. the 2 hour dough actually cut better but I still struggled to get a straight cut (maybe it’s the size of the nibs)

Still delicious. just not as pretty or stackable as yours.

By: HadleyEG

HadleyEG — Tue, 29 Jul 2014 21:46:41 +0000

Hi Molly,

I made these yesterday! I have had a lot of flops with sables before, so I may have cut them slightly thicker than a quarter inch, and I only got 24 cookies. BUT they are very good!! Between my roommate and I we have already devoured nearly half, and it's only been 24 hours. I love canoe nibs, thanks for having all the info I needed about them on your blog!

By: Katie

Katie — Sat, 11 Feb 2012 23:58:22 +0000

Hi Molly,
These have been on my to-make list for so long but I couldn't find cocoa nibs. Today I FINALLY came across the Theo nibs so I can't wait to make these cookies now! Just one question…do you think these would freeze well either in their log shape or after they are sliced? I'm just thinking I prooobably shouldn't have a whole batch of these just sitting around because, well, you know what happens then.

By: Katie

Katie — Sat, 11 Feb 2012 23:58:22 +0000

By: Susanna Carrillo

Susanna Carrillo — Mon, 21 Mar 2011 17:11:33 +0000

hi molly, i roasted my raw nibs for about 6 minutes…my kitchen smelled divine. dough is now in the freezer for 2 hours….we can hardly wait. thank you!

By: Anonymous

Anonymous — Mon, 14 Feb 2011 03:34:54 +0000

Hi Molly my kitchen friend! Just want you to know that my family and I just finished an absolutely outstanding bowl of your Tomato Soup with Two Fennels. It was the best tomato soup I have ever had. Also tasty with homemade rustic bread croutons! I made beloved Burg's French Toast on Saturday morning, and have a Winning Hearts and Minds Cake in the freezer for my husband and I to enjoy when we celebrate Valentines together :) So yes, I just finished your book that a foodie friend loaned me, and I am so grateful to you both. Most of my family lives in Seattle, (I was brewed in Bellevue ;) ), but now live in Colorado Springs. Can't wait to make Brandon's Chana Masala...I miss the wonderful restaurants in Seattle. Pet Rachel the pig in the Market for me!
Love,
Jessie
xxx

By: Pei-Lin@Dodol and Mochi

Pei-Lin@Dodol and Mochi — Fri, 11 Feb 2011 19:14:29 +0000

Molly, I've kept this sable recipe on my to-bake list. Will whip up some once I've gotten myself a bag of whole-wheat flour and cacao nibs.

I really love your writing. Keep it up! Keep inspiring people!

With regards from Malaysia.

By: Tammy

Tammy — Tue, 08 Feb 2011 15:25:42 +0000

Alright, Molly, you're a way too busy person, and this is an older post, there is no way you'll get to my comment, but maybe you'll somehow sense my excitement when you're shaping your next piece. I gasped out loud when I saw that you are working on a piece for Ed Behr's quarterly. In my book, that is serious props. Kudos on that article, the embryonic book, continuing to blog… I'm so very curious about what you'll write about for the Art of Eating. If I could frame my (old) copies of the quarterly, I would. As it is, they reside in a place of honor, not too far from your book.

By: Anonymous

Anonymous — Sat, 22 Jan 2011 20:19:02 +0000

Hi Molly, I saw the comment about the dough being too crumbly and wanted to say that I had the same problem the first time I made these cookies. I used whole wheat pastry flour, and used the whole 9 oz as the recipe directs, even though it seemed high for 2 cups of whole wheat pastry flour (which is much less dense than other types of wheat flour, so the standard 4 to 4.5 oz per cup doesn't apply). This time I made them with only 6.75 oz WWP flour using my standard conversion of 3 3/8 oz per cup, and the dough turned out perfectly. So perhaps the earlier poster used too much flour? (I was able to save the earlier batch by pressing the dough into a pan.)

Your blog is beautiful. Thank you for sharing your cooking with us! I've been reading for a while and just wanted to comment on this.

By: brenda@friedeggsandtoast.com

brenda@friedeggsandtoast.com — Sat, 15 Jan 2011 23:05:40 +0000

Loved your first book and will totally buy your new one once it's ready. You inspire me to dream so I'll be reading.