In this {relatively} new series, I’m talking about all those little tidbits constantly on my mind that I need to tell you about right.this.very.minute. It’s casual, it’s random, it’s like we’re sitting at my kitchen counter sharing our best ideas. And some of them will be pretty up close and personal. There will probably be some videos and I’ll be recruiting some help from my favorite, most talented friends. New Let’s Talk posts will be posted hopefully every couple weeks so I can start sleeping at night instead of laying there thinking of all things we need to talk about.

36 Responses to Let’s Talk

  1. Lauchlan Nelson says:

    Made your yellow cake. It came out perfectly. It is fabulous!! I am impressed with the effort you put into coming up with this delicious recipe. Thanks for sharing it with all of us!!
    I made a chocolate buttercream icing for the cake. My husband wanted nuts sprinkled on the iced cake. I wish I could send the pictures that I took of my finished product from your recipe. Will try to do that.
    Thanks again!
    Lauchlan Nelson

  2. Prisilla says:

    I really like your wordpress theme, also great content.

  3. Bill says:

    I’m sure you already know, but your readers might like to know that the #- designation of a cookie scoop is the approximate number of scoops per quart.

  4. Jill Smart says:

    I have really enjoyed your recipes and blog. I don’t know if it’s really ok to make a tutorial request but…here goes: I would really like a tutorial (pics please) of how to sharpen knives. Yes, I’m in my 40s and have yet to figure this out (sheepish face). I recently bought the colorful knife set you recommended and instantly my life is easier -but I dread the day they grow dull because I’m not sure the best way to sharpening them… any direction would be greatly appreciated!

  5. Nancy Greenblatt says:

    I made your Triple Chocolate Zucchini Cookies and they are delicious! Question: Are they supposed to be VERY soft after baking? Mine turned out this way and I need to know if I did something wrong in following the recipe and baking times??

  6. lilymaygren says:

    I am always on your blog like every day and I love baking solo much. My mom is always on hear every day. 🙂

  7. Mel, I received a cakelet pan but don’t know what recipes to use to fill it. It seems a regular cake mix would be too soft. Can you help me?

  8. Charla says:

    You gave a demonstration for our church group last Tuesday and talked about some favorite kitchen tools. i am asking about the mixing spoon that you purchased at Harmons. Well, since Harmons is not in Idaho, I want to see if it can be ordered onlin (what can’t you get online?). Can you give me the brand name?

    • Mel says:

      Hi Charla – the name of that spoon is The Spoon by Zeal. Unfortunately it really is difficult to find online (used to be available on Amazon but they aren’t anymore). I have my in-laws in Utah pick me up some whenever I know we’re going to connect soon!

  9. Ellie says:

    Oh my Gosh these buns are insanely good! I’ve never tried a water bath before but it’s clearly worth this all important step. I’ve made them 6 times and those 16 buns disappear fast! Anyone I’ve shared them with has asked for the recipe. After a few batches, I tried a move of my own. Instead of pinching the bottoms to make them extra round, I actually flattened them out to make them wider so that they cover a little more ground with a hamburger or sandwich. It worked great and they freeze so well, I just take them out when I want. Thank you Mel…you and your buns are amazing!

  10. Adam P says:

    Request a super tuna salad.

  11. Regina says:

    Hi Mel, I found your Jalapeno Jelly recipe online and made double recipe yesterday. LOVE the taste! However, they didn’t set up. Very liquidy. Any idea what I could’ve done wrong? Thanks in advance for your insight.

    • Mel says:

      Hi Regina – sorry the jelly didn’t set up! You aren’t the only that’s had that problem. I think it might have something to do with the liquid pectin (I heard the formula changed since I posted that recipe). I’ll post a note on the recipe to give others a heads up. You can either leave it soft (to pour over cream cheese or something like that) or you can reprocess it using powdered pectin.

  12. Marilyn says:

    Just to double-check (Silly question) – No tomatoes in the enchilada sauce?
    Thanks!

  13. Debbee says:

    Debbee
    Silly question but what is your email address? I have no luck in emailing you. Thanks.

  14. Donna Bush says:

    Mel I just want to thank you for all your wonderful recipes. The thick chocolate squares are a hit with all.
    One thing I have noticed all your recipes turn out like they should but I have been on other sites and have wondered about some of the recipes. I have been baking for years and love baking and I have found that some recipes on the net are just not up to par.
    I am now just sticking to recipes that I know come from good sources.
    Thanks again and happy baking. My favorite pastime.
    Donna

  15. Keri says:

    I remember reading at some point that you don’t like using canola oil anymore. I can’t find that post. I’m trying to figure out different oils and when to use what and why some aren’t good for us anymore. i’m curious about your opinion and if you had a post somewhere you could direct me too. Thanks so much! made your Loaded Broccoli Cheese & Bacon soup last night. It was a huge hit! My kids are always excited to try your recipes.

    • Mel says:

      Hi Keri – I do try to avoid canola oil. I know it’s impossible to avoid all GMO’s and their byproducts (corn is especially bad hence avoiding canola oil), but I’m trying to slowly eliminate those types of things (even though I list them as options in my recipes since I know people still widely use canola and vegetable oils). I use avocado oil a lot since it’s relatively inexpensive at Costco (although still more than canola/vegetable). I also use melted coconut oil in a lot of recipes. I hope that helps a little!

    • Jennifer says:

      Jumping in here…I have replaced canola oil with Sunflower Seed oil (cold pressed) for some cooking. It works great for salad dressings that call for canola or salad oil. Works for frying too. Also use avocado oil, coconut oil and olive oil depending on what I’m making.
      The Sunflower Seed Oil is inexpensive at Trader Joe’s.

  16. Marci says:

    I went to your presentations down at BYU today and quite enjoyed them. Need I say, I made a friend EXTREMELY jealous that I was there and she was in AZ missing you. She is a groupie of yours if you can call them that. Or maybe a stalker. Ha.
    Anyhow, I wanted to know more about your garlic press….can I get it on Amazon (cause you should be able to get everything on Amazon)? And what’s the brand?
    Also, the knives you like. I didn’t catch the name.
    I’m headed to Harmons in the morning!!!!
    Also, will you be posting a link to the BYU link for your handouts? I missed out.
    Thanks so much! Totally enjoyed you tonight and have enjoyed for years!

    • Mel says:

      Hi Marci! Thanks so much for coming! Ok, so the garlic press is the orblue brand and I got it on Amazon and my knives (love them!) are from New West Knifeworks; I can’t recommend them highly enough. Also, all the handouts will be on BYU women’s services webpage.

  17. Diane Foss says:

    Hi! I have been following your site for some time now and I love it. We especially love your overnight pancake recipe. We make it almost every weekend. I am wondering if you could do me a favor. I recently started a blog focused on juggling a career and a family. I would love for you to check it out when you get a chance. I also have a FB page setup that I would love for you to like and share on your feed.

    FB @workingmommydiaries.
    http://www.diariesofaworkingmommy.wordpress.com

  18. Rich and Nancy says:

    Starting to make your thick and chewy gingerbread cookies. The first ingredient calls for 3 cups of flour (15 ounces). A cup is 8 ounces. Which should I use?

  19. Karen Hills says:

    I made your vanilla caramels, and tried to follow directions precisely. However, at the end of the cooking – when the temp was about 240, the butter started to separate from the sugar part. What did I do wrong?

    • Mel says:

      Hi Karen – usually butter will separate from caramels if there’s a sudden shift in temperature or they are stirred too quickly. But usually, they will come together again…did it work out?

  20. Nancy Greenblatt says:

    Just read your recipe for Chocolate Frosted Swig-Style Cookies. Can’t wait to make them! I am wondering why the directions call for storing them in the refrigerator for 3-4 days. Can they be stored in a covered container on the countertop? Why do they need to be refrigerated??

    • Mel says:

      They do better in the refrigerator because of the creamy frosting, but you could keep them out at room temp (as long as it isn’t hot) for probably a day.

  21. RossC says:

    I have just found your blog (from a FB recipe someone posted) and I have been having a wonderful time reading from page to page.. We are older empty nesters and I enjoy simple, flavorful recipes and interesting tips to make quality dishes for my wife and myself.. Looking forward to exploring your entire blog..
    Thank you… :O)

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