Comments for Chocolate Box Cottage

Comment on Old Fashioned Buttermilk Bread with Your KitchenAid Mixer by Jane

Jane — Sat, 16 May 2026 14:58:40 +0000

You please consider showing the ingredient list for those of us who use 9×5 pans? I never use a smaller pan and it would certainly make it easier for me and I’m sure others. Thanks for any help you can give.

Comment on Homemade Cream of Wheat Using Your Grain Mill by Ken

Ken — Mon, 27 Apr 2026 05:00:10 +0000

I’ve started to use Atta whole wheat flour, supposedly milled to be not as fine as bread flour to make microwave ‘Cream of Wheat’ porridge, and I thoroughly enjoy it better than brown rice porridge. Needless to say, I feel better eating it than the ‘Cream of Wheat’ I was introduced to when I was a university student, eating at the university dining hall up in Washington State.

Comment on Lemon Buttermilk Cake by Krystal A.

Krystal A. — Fri, 20 Feb 2026 19:13:03 +0000

I happened to spot this while I was looking at your bread recipes. We love lemon cake, and just yesterday my eldest asked if we could make lemon cupcakes for her upcoming team party to celebrate the end of her basketball season. That to say – we’d love to try your recipe for that! Any reason this wouldn’t work out fine as cupcakes, or any special considerations for that?
Thanks!

Comment on How to Make and Freeze Bread Dough, with a bowl and spoon – no mixer needed! by Krystal Wight Armstrong

Krystal Wight Armstrong — Fri, 20 Feb 2026 18:29:24 +0000

Hi, Michelle,
I’m so looking forward to trying your batch method here(!) for the exact reasons you shared this – more ready-made bread, less work time, more time with my littles all sounds really nice.
I’m just curious & thought you could help me learn more of the bread science – about how the rises work differently with frozen dough… With fresh dough, the recipes always have 2 rises (1st rise in a warm place, then shape, then rise again, then bake). Why or how does it work that with the frozen dough it essentially goes straight from knead to shape, rise once, then bake?
Oh, that gives me another question – when I make this 4-loaf batch, but would like to bake one of the loaves right away (while freezing the other 3 as discs), would that first unfrozen dough quarter need to be done differently, with 2 rises – first going through a full rise, then shape, rise again, then bake?
Thanks so much! This post was really helpful and exciting to read & watch. : )

Comment on Bread Lasts Longer with This Old-Time Technique | Potato Sponge Bread by Deborah

Deborah — Sun, 01 Feb 2026 11:45:10 +0000

In reply to Michele Pryse, FNTP.

Love this technique! Love your bread! If use powder potatoe starch how much powder would I use in a cup of water?
If I needed 3 cups of potatoe starch?
1 TBls per cup?

Comment on 10 Tips for Cooking on a Modern Wood Stove by Jennifer

Jennifer — Sat, 24 Jan 2026 20:47:33 +0000

Thank you for this! We recently got an enameled wood stove and I didn’t know where to begin with cooking on it. Someone said it can’t – or shouldn’t – be done because it is enameled. Does it ruin the finish, or can it be done if I am careful? Yours still looks pretty like mine! You gave me hope it can be done and I can’t wait to try!

Comment on Carob Cocoa Mix – with 2 Secret Ingredients! by Debbie

Debbie — Tue, 16 Dec 2025 03:00:28 +0000

Can I add powdered /dry milk to the recipe? If yes….how much?

Comment on Carob Cocoa Mix – with 2 Secret Ingredients! by Tyra Phillips

Tyra Phillips — Mon, 01 Dec 2025 19:01:26 +0000

I’ve never made it with carob but will definitely buy it. My daughter has a sensitivity with caffeine so this would be perfect!

Comment on Carob Cocoa Mix – with 2 Secret Ingredients! by Tyra Phillips

Tyra Phillips — Mon, 01 Dec 2025 18:59:51 +0000

In reply to Stephanie. It's because of the almond extract and cinnamon. That's why Mexican hot chocolate is so delicious!