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Yep... and they are delicious! Macadamia nuts dipped in cooked sugar (300 degrees... whatever you call that... crack, ball, beats me) and left on the side of a counter to drip/form its tail. We haven't eaten the cake yet, but all the sugar started to "melt" in the humidity so we ate the...

Things kinda went sideways on this one :) I didn't stick to the plan very well. After reading some articles on what makes a good crumb base, I decided the macadamia nut cookie base wouldn't fit the bill. I nixed the white chocolate entirely and I put the coconut into the crust. I also played...

Once again, Mother's Day approaches! Year 1 I asked for help understanding the recipe Year 2 I didn't ask for anything and just presented the results This year I'm back asking for advice. But I'm not following a recipe this time. The theme this year is "Piña colada", heavy on the colada :)...

Good advice, I'm sure. But for me, the freezer is much like a filing cabinet. Once it goes in... it never comes out. I have "best intentions" sitting in there from probably as far back as 2007 (when we got it). Lol. The only things that make it out of the freezer alive are typical "frozen...

My belt-line says otherwise :) My wallet too... these cheesecakes are expensive! Especially considering usually only half or less gets eaten.

Thanks! As I was eating it, I was wondering if blueberries would have worked better.

Its that time of year again! This year's Mother's Day entry features lemon curd swirled in the batter, topped with more curd and some candied lemons and a few fresh raspberries. Something I've never tried before was the up-the-sides crust and I'm really happy with how that turned out. Just...

That looks fantastic! If I ever find myself in Spain or Italy... I'm coming over for cake! :)

Something like this? - Steven

I have no idea. I also haven't had one in over a decade! In fact, I may be remember the texture entirely wrong. it really isn't important. When I was envisioning the concept for the cake, for whatever reason, I was picturing this crunchy texture. Like the hard shell of that special ice...

I think my desired glaze is a proprietary blend of toxic chemicals that Hostess considers a "recipe" lol :) Your recipe was perfect for flavor! It really worked out well for the cake and if I had to do it again, I would probably still use that recipe! Well, actually I'd go out and get some...

I did #1 as it was the only one I had the ingredients for. Thanks again!

Yep, thanks Cerise :) I did see it... too late though. I've since found a few recipes for a hard ganache that I think is probably perfect. Addie - what you're describing is a regular rainbow layer cake. That's a bit too... umm... structured, for my taste :) Same reason why I put the...

Thanks man...

They're nice, huh? Yeah, I pretty much just took a random shot - they all look great. I had the idea for the rainbow cake so I went with the mixed-bag of flowers and the rainbow selection of butterflies. She does a really good job. They taste good too! I was sure to choose the 100% edible...

A few pictures of the final product were posted here: http://www.discusscooking.com/forums/f41/cake-18-cream-instead-of-whole-milk-80671-3.html I don't want to double post them. Thanks for the tips on cleanup. I can't say I'm really "into cakes"... this was the first decorated one I've...

Or did I leave out the bacon? I said there was a surprise in it! :) Ok ok, no bacon. I did manage to take a couple shots after the first cut. The chocolate coating was a big hit! Everyone thought the semi-sweetness balanced out the super-sweetness of the cake :) There were a lot of...

Thanks! I'll really try to remember to get a picture once the first slice is out... but there will be a lot going on. Here are some pictures of the finished cake. I couldn't find my %@$@#! offset spatula anywhere, and I didn't have a lot of luck smoothing the icing with my rubber flipper and...

Thanks Oldvine. Sorry, I didn't see this until just now. But especially THANK YOU MARGI for sending me your grandmother's glaze recipe via pm... it worked wonderfully and tastes marvelous. Went on so smooth. The picture doesn't really do it justice. - Steven

Ok, baked but not yet tasted (still in the midst of decorating). I'm waiting for the chocolate to freeze before continuing. At least there was no disaster :) From the trimmings, I'd say its still a tiny bit dry. And a wee too salty :( Other than that, its cake! Tastes good. I'm sure I can't...

Lol. Must be nice! Alas, in my kitchen... I am not the boss. I am not even the line cook. I believe the dishwasher is at a higher pay grade than I am. No... me... I'm at the mercy of my equipment, ingredients, and my woeful lack of imagination and skill :lol: - Steven

I'll be sure to post the results... good or bad :) I was going to make it tomorrow (the party is tomorrow night), but I'm going to make it in a few hours just in case it doesn't work out so I have time to try again. If its a disaster, I'll try it with some simple canola oil and if that doesn't...

:) Probably a great way to go. And if making it creamier doesn't do the trick, I'll try oil next time. I try to avoid oils and shortening if I can - My wife generally don't like the taste. I admit I've never tried coconut oil in baking though. I'll pick some up next time I see some...

Literally millions, I'm sure :) But I wanted to try that one. And it gets absolutely glowing reviews on flavor... just a lot of comments that its "too dry". Adding liquid is the answer, I was just looking for suggestions on what to do. I got some, thanks. I changed it. I haven't baked it...

The severe stomach ache, for one :)