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I thought that rparrny started a yahoo group for the baking circle. I have not received an invitation, but I wouldn't be surprised if she were sending invites from swirth's mailing list. But, if it's asking you to unsubscribe I would NOT reply to it; I would just delete it or put it in a junk or spam folder. Unless you specifically requested to join, you should not respond to these emails. As Mike said, Yahoo is notorious for this type of this thing.
Happy Birthday to you and your new pacemaker, KP!!! Hope you have a wonderful day with your lady friends.
BakerAunt, I have posted the recipe under the title "The Best Scones by PaddyL" All notes and parenthetical notes are Paddy's. I have not yet made them, but had considered them for an event where I ended up using the Scone Nibbles from KAF because the recipe made so many more.
- This reply was modified 6 years, 3 months ago by cwcdesign.
I have Paddy's recipe in one of my folders. I'll post it in the morning
Oh, I totally understand, Mike. That's why I mentioned it - that she would be using resources that you wouldn't. Son Will is the same way you are - he wants to work things out on his on without spending a lot. I thought it was interesting that when she updated her website, she used WordPress.
Just for more information, I just checked Foodie with Family and she uses WordPress and the Genesis Framework by Studiopress. I have no idea what that is or does or if it would be of any interest to you. You know so much more than I do. I'm one of those who can be dangerous with just a little information 🙂
Mike, thepioneerwoman.com is "powered" by WordPress and she has print functions on her recipes. Maybe you can at least get some ideas looking at her site. Obviously, she has access to funds and web designers, but still . . .
So glad to hear the news. Hopefully, he'll be up to his ol' self soon
Now I just need a mini bundt pan ?June 9, 2016 at 7:04 pm in reply to: Chocolate Pound Cakes and Quickbreads (3) from BC thread #1185
I've posted it in recipes. I love this recipe because I can put together the parts in the morning and can combine together and bake after work to take to a dinner party. It is so quick and easy.No need for an electric mixer. I've also used all different kinds of cocoa powder from Hershey's to Double Dutch. People always ask for the recipe.
Oh,BTW, you'll note that my weight of brown sugar doesn't quite add up - I prefer to use a little less sugar - hence 7 ounces/cup instead of 7 1/2
Shades of Star Trek and the food replicators. Yuck, I don't think I want to go thereJune 8, 2016 at 8:03 pm in reply to: Chocolate Pound Cakes and Quickbreads (3) from BC thread #1062
Nina, sounds like my Chocolate Eclipse Cake that I posted on the BC. It is always very popular and delicious. Can post it again if you like.
Baker Aunt, that's exactly why I'm going to BB&B for the USA pans. I love all the ones I have. Unfortunately our local one doesn't have them in stock - I tried before I baked the cake. But, if you go into the store with your fistful of coupons, they'll order, use your coupons and you'll get free shipping.
One of my favorites is foodiewithfsmily.com - of Cinnamon Toast Cake fame, which she actually got from Barefeetinthekitchrn.com. What I love is that she got together a group of 10 bloggers and each week they put out a weekly meal plan with a recipe from each of them. So not only do you get great ideas but you learn about different websites.
Another that I'd forgotten that I like so much is simplyrecipes.com. They really are simple and delicious. Recently, I've made her version of roasted broccoli and tomatoes for bruschetta. I need to back and make her Chiles Rellenos casserole again - it's really good,June 7, 2016 at 6:35 am in reply to: Did You Cook Anything Interesting he Week of May 29, 2016? #936
We got some wonderful vegetables from a local farm, so we have had simple sides of grated, sautéed squash, green beans with olive oil and salt and the simplest recipe I found for tomatoes for bruschetta from Simply Recipes. Then I made oven fried chicken tenders (they were on sale) with wonderful spices. Now, to make sure the bottoms stay crunchy
I baked the layers for Beatty's chocolate cake from Ina Garten and put them in the freezer to frost on Sunday. After making the buttercream which is sort of sad because it was too hot, the cake went right back in the fridge - good thing too since I'm not able to deliver the cake until today. While the buttercream didn't fluff, it did hold together and has a smooth consistency.
My main issue is that it called for 2" deep 8" pans or 9" for depth. I had to use the 9" so the cake is a little shorter than I'd like and I did remember to bake it for less time. I'm definitely heading over to BB&B to replace my 8" pans soon because I know they'll have to order them for me.