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Old 04-11-2011, 11:04 AM   #3571
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Well the lemon cake didn't make it 48 hours. I will either make another one, or possibly a carrot cake. I'm tossing around ideas for a chocolate cake with crushed peppermint candy in it too. I'm undecided about which to make today.
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Old 04-11-2011, 03:54 PM   #3572
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Peppermint Candy Cake

I'd take a picture, but I'm forbidden to touch cameras. (I break them) I'll try with my laptop webcam later.
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Old 04-11-2011, 06:49 PM   #3573
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i am trying to come up with a pound cake using german chocolate cake mix. soon as i do , will bake it. tonight , i hope.
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Old 04-11-2011, 09:48 PM   #3574
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Quote:
Originally Posted by msmofet View Post
Thank you I will try it.
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Old 04-11-2011, 09:52 PM   #3575
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We are serving (catering) a breakfast tomorrow morning & are par-baking a blueberry, cream cheese baked french toast.
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Old 04-12-2011, 10:35 AM   #3576
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Originally Posted by simonbaker View Post
We are serving (catering) a breakfast tomorrow morning & are par-baking a blueberry, cream cheese baked french toast.
Woooo, Simonbaker. That sounds positively deadly. Hope you're providing cots for napping afterwards.
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Old 04-12-2011, 04:07 PM   #3577
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gave up on the pound cake for now. found a recipe for lemon drop cookies. you all know how i love lemon. gotta pick up lemon drops and half and half. so tonight or tomorrow depending on what time i get back from shopping
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Old 04-12-2011, 05:03 PM   #3578
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I made this on Saturday. It's too chocolate-y and rich for me but everyone else ranted and raved about how good it was though. It's not complicated either, just takes a bit of time. (Check out the video for it, I think she did a great job on it.):

Chocolate Tart with a Hazelnut Crust
Dulce Delight

Crust:
1 cup ground graham cracker
3/4 cup whole hazelnuts ground - no skin
1/4 cup cocoa powder
4 tbsp confectionery sugar
5 tbsp unsalted butter – melted

Toast the hazelnuts for 9-10 minutes at 350F. Roll in a towel to remove the skins. Place in a food processor and grind until ground into fine crumbs.

Add all of the crust ingredients together and stir to mix. Take a handful and give it a squeeze; if it holds its shape it’s ready. Add 1 T of melted butter if it is too dry. Press it into the bottom of the tart pan and up the sides.

Bake at 350 for 10 minutes.

Filling:
1 1/4 cup heavy cream
250g or 9oz bittersweet chocolate- no more than 65% I used 55%
2 large eggs
1 tbs vanilla extract
1/4 tsp salt

Bring cream to boil. Pour over chocolate. Let sit 5 minutes. Stir until smooth. Add eggs, vanilla and salt. Pour into crust and bake for 30 minutes. Let tart cool for at least an hour before adding the glaze.

Glaze:
2 tbsp heavy cream
55g or 2oz bittersweet chocolate - same one used above
1 tbsp honey
1 tbsp warm water

Bring cream to boil. Pour over chocolate. Let sit 5 minutes. Stir until smooth. Add honey and warm water. Stir until incorporated. Pour over the room temperature tart. (Remove from fridge an hour before glazing or let cool for an hour after baking!) Pour onto the tart and tilt the pan to move the glaze around until it is coated evenly.

Serve at room temperature!
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Old 04-13-2011, 05:46 PM   #3579
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lemon drop cookies, that i should really get going on. been paying bills and filling crockpot and being lazy. need some for my guy that drives me to dr. on tomorrow.
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Old 04-13-2011, 06:09 PM   #3580
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foccacia for my pt helpers and cookies for the dialysis nurses.
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