Comments for Cooking Frog https://cookingfrog.com Easy and Delicious Recipes Thu, 11 Sep 2025 14:29:30 +0000 hourly 1 https://wordpress.org/?v=6.8.2 Comment on Starbucks Carrot Cake Copycat Recipe by Sarah Berthold https://cookingfrog.com/starbucks-carrot-cake/#comment-56242 Wed, 10 Sep 2025 16:20:37 +0000 https://cookingfrog.com/?p=11518#comment-56242 In reply to Sarah.

Thank you so much for catching that, Sarah! You’re absolutely right — the instructions were confusing. This recipe is meant to be baked in two 9-inch round pans for a layered carrot cake (not a 9×13 dish). I’ve updated the recipe to make it clearer. Really appreciate you pointing it out, and I hope you enjoy the cake!

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Comment on Starbucks Carrot Cake Copycat Recipe by Sarah https://cookingfrog.com/starbucks-carrot-cake/#comment-55703 Fri, 05 Sep 2025 20:34:17 +0000 https://cookingfrog.com/?p=11518#comment-55703 The recipe says to prep a 9×13 dish and then to pour into two round pans? Makes no sense

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Comment on The Best Fried Chicken Gizzard Recipe by Sarah Berthold https://cookingfrog.com/the-best-fried-chicken-gizzard-recipe/#comment-53621 Sun, 10 Aug 2025 13:06:32 +0000 https://cookingfrog.com/?p=3392#comment-53621 In reply to Peggy Buckner.

Peggy, thank you so much for pointing that out! You’re absolutely right — removing biliverdin is just as important as trimming the fat, and it can make all the difference in taste. I’ve updated the recipe to include that step so first-timers don’t miss it. Really appreciate you sharing your tip!

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Comment on How to Make Authentic Maritozzi (Italian Sweet Bun) by Sarah Berthold https://cookingfrog.com/how-to-make-maritozzi/#comment-50688 Fri, 18 Jul 2025 15:04:28 +0000 https://cookingfrog.com/?p=6324#comment-50688 In reply to oren.

Hey Oren, thanks for catching that! The recipe actually calls for a full cup of lukewarm milk, not just 1/3 cup, along with the eggs and other wet ingredients. I’ve updated the recipe to clarify that point and to help avoid confusion. If you try again, the dough should be much softer. Thanks for your comment—it helps a lot!

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Comment on How to Make Authentic Maritozzi (Italian Sweet Bun) by Sarah Berthold https://cookingfrog.com/how-to-make-maritozzi/#comment-50687 Fri, 18 Jul 2025 15:03:26 +0000 https://cookingfrog.com/?p=6324#comment-50687 In reply to Lance Ladue.

Hi Lance, thanks for letting me know. The dough should actually be on the soft and slightly tacky side, not tough—so you’re right, it sounds like it needed a touch more moisture. Sometimes flour brands or kitchen climate can throw things off, so I’ve updated the recipe to suggest adding a little milk if the dough feels dry or stiff. I really appreciate your insight!

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Comment on How to Make Authentic Maritozzi (Italian Sweet Bun) by Sarah Berthold https://cookingfrog.com/how-to-make-maritozzi/#comment-50686 Fri, 18 Jul 2025 15:02:46 +0000 https://cookingfrog.com/?p=6324#comment-50686 In reply to J.

Hey J, I’m sorry you had a frustrating experience. I’ve updated the recipe instructions to be much clearer, especially around mixing the dough and adjusting the texture. If you’re willing, I’d love to know where things went wrong for you so I can keep improving the recipes. Thanks for your honesty!

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Comment on How to Make Authentic Maritozzi (Italian Sweet Bun) by Sarah Berthold https://cookingfrog.com/how-to-make-maritozzi/#comment-50685 Fri, 18 Jul 2025 15:02:19 +0000 https://cookingfrog.com/?p=6324#comment-50685 In reply to Andrea.

Hey Andrea, thanks for your feedback! The dough for Maritozzi is naturally pretty soft and a bit sticky, but it shouldn’t be so wet that you need a full extra cup of flour. Sometimes the dough texture varies depending on your flour brand, the size of your eggs, or even the humidity in your kitchen. I’ve updated the recipe to include tips for adjusting with a little extra flour if it’s too sticky to handle, or a splash of milk if it’s too stiff. I hope you’ll give it another try with the new notes! Let me know how it goes next time.

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Comment on Creamy Dijon Pork Tenderloin by Sarah Berthold https://cookingfrog.com/dijon-pork-tenderloin/#comment-50054 Tue, 15 Jul 2025 19:17:33 +0000 https://cookingfrog.com/?p=17852#comment-50054 In reply to Tom.

Hi Tom! Interesting, mine came out really juicy and hit the proper internal temp at the time in the recipe. But I love that you’re tweaking it to your taste, and those sides sound amazing. Let me know how your next try goes!

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Comment on Creamy Dijon Pork Tenderloin by Tom https://cookingfrog.com/dijon-pork-tenderloin/#comment-49645 Mon, 14 Jul 2025 01:05:36 +0000 https://cookingfrog.com/?p=17852#comment-49645 We’re making it again. 25 minutes is too long. 20 minutes was too long. Next time I’ll go for 15 minutes in a 400 degree oven. Maybe I’ll add wild rice as a side–perhaps with crashed Brussel sprouts.

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Comment on Luxardo Cherries Homemade Recipe by Sarah Berthold https://cookingfrog.com/luxardo-cherries-homemade-recipe/#comment-49470 Sat, 12 Jul 2025 19:49:38 +0000 https://cookingfrog.com/?p=2968#comment-49470 In reply to Joyce Kane.

Hi Joyce! That sounds delicious — using the cherry juice instead of water is such a great idea.

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