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Oh, I'm sorry! It was for a zebra cake that didn't turn out too well, but I eventually found one that worked out MUCH BETTER, and no metrics..LOL

This is long overdue, due to some life situations, but thanks so much for all of your help! The recipe came out well, even though I may have been off a bit here and there. I have a new scale now, so things should be easier from hereon in!

Thanks for the replies thus far. It's just so impossible to use metric measurements without a scale (at least for me). I'll try that Gourmet Sleuth link, and let you know if I got any decent and definitive US measurements for the above.

I have tried every online converter, and I get different numbers each time, not to mention, a lot of grams to ounces with decimal points. I'm horrible at math, and I'm dying to make a particular recipe that's half US measurements, and half metric (no idea why). Not to mention, flour, sugar...

That's odd, because I heard that bleached flour was ideal for cookies, as the cookies remained 'puffier'. What happened to me is the exact opposite of what happened to you. I had switched to unbleached AP flour about a year ago, and I found my super, moist, chewy, thick and PUFFY chocolate chip...

You're welcome :)

Thanks so much, jen, but I eventually gave in and bought the book.

Thanks, thymeless (love the nick, btw). I finally caved in and purchased it from an independent seller at Amazon, for $15.00. The book got really great reviews, so I'm sure it won't be a waste. If anybody umm..needs something when I get it, just PM me :)

Does her current list start with Episode 104: World of Latin SeafoodShrimp "Cooked" in Citrus Juice - Seviche de Camarones ?

Thank you so much, kitchenelf. I couldn't find it anywhere on the net. No doubt Daisy's making darn sure that no one gets her recipes without ponying up the dough..LOL Also, thanks so much for the cake compliments, shpj4. As for her rotating recipes, I think they've been stuck on the same...

Hi all, Does anyone here own this cookbook? If so, I would be eternally grateful if I could pilfer one recipe from this book. It's called Braised Chicken with Figs, and it looks absolutely marvelous. I haven't decided whether to buy the book or not, my decision entirely depending on how...

Thank you, marmalady. Actually, I did pick up some pistachio extract, and oil, but I have yet to use them because Yakuta's directions of powdering them very fine, then cooking them down in milk to infuse, and adding a little cardamom and saffron, worked great! I usually added the pistachios to...

That's great, Swann! I'm so glad you liked it :)

You're welcome, I hope it turns out great for you :)

Yakuta, that worked perfectly!! The cardamom also was what did the trick! Thank you so so much! I knew cardamom is usually paired with pistachio in Indian desserts, but I was too dense to remember that..LOL beth, thank you so much for your sweet compliment and well wishes. I'm verry...

Thanks, mish :) The only thing is, mixes aren't for me (don't get me wrong, I'll make instant pudding for myself, but never for guests or clients), but in this case, flavorwise, I just may have to try it and see. I'm such a snob when it comes to my desserts, and doing everything from scratch...

Sure! No problem. 2 lbs peeled chestnuts (I use the jarred already peeled chestnuts) 3/4 cup sugar or a little more or less, depending on your taste. 4 oz really good quality bittersweet chocolate (I use Callebaut) 1/4 cup dark rum, brandy, or any liquor you prefer, or you can substitute...

For most of the day yesterday, I was experimenting with different kinds of nut mousses. I came up with a Frangelico - hazelnut mousse, that would be great with a dark chocolate cake or genoise, an Amaretto-almond paste mousse laced with a bit of orange rind, and an awesome bittersweet chocolate-...

Hi all, I was just curious as to what most people prefer when using one of these two to frost and decorate a cake, and which you all prefer flavor wise. I find confectioner's sugar based buttercreams a little easier to work with because they aren't as delicate, and have a lower melting factor...

Alix, the recipe I am using is here... http://www.epicurious.com/recipes/recipe_views/views/101275 I have never made it, but from the looks of it, the chocolate-moist factor is outstanding. Then again, I'd be happy to see your recipe too! I am not using the chocolate ganache on the cake...

I just found a can of Ghiradelli unsweetened cocoa powder that came in an Xmas basket last Dec. I had forgotten all about it. Has anyone ever tried this? If so, does it compare to the fancier brands (Callebaut, which is my fav, etc), or is it at least better than Hershey's? Do you think a...

Yes, Alix, only because the cake also takes about 4 ounces of melted dark chocolate, and people who have used non dutched, hoping for the ultimate chocolate taste, found it to be too way 'chocolatey' and rich. I myself like to use non dutched in chocolate cake recipes, but since it has all that...

Thanks for replying :) I too order from both, but the problem is, It won't get here on time since the cake is due on April 7th, hence why I inquired about any cocoa powders sold in the supermarket, being better than Hershey's. For now, I suppose Hershey's is about the best.

Hi all :) Can anyone recommend a really good non dutched cocoa powder, that you can get at the local supermarket, that's really good in chocolate cakes? I have an incredible chocolate cake recipe, and since it's for a birthday, and I don't have time to go searching for or ordering Valrhona...

I remember, as a child, I soo wanted to like marzipan because they were so beautiful, but I just couldn't develop a liking for it. As an adult, as usual, tastes change, and I started to adore almond flavored anything. I still have a little trouble with marzipan candies, because they can be so...