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Posted: 21 November 2013 11:02 AM   [ Ignore ]   [ # 31 ]
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abbey - 20 November 2013 05:58 PM

Hello Flour Girl,

That is an interesting recipe and a bit different than the Sur la table’s. I love trying new things so I will do that one next time around. Speaking of Sur la table, I went to their website and looked for way too long. That place it too cute!! I thought it said free shipping until you look at the small print—over $$ amount. They should offer free shipping somehow cuz they’d definitely get my business.

Yes, you are a lucky Flour Girl!! smile

We’ll see if my Grandmother likes this pumpkin bread tonight. I cant’ wait to see her face light up. People are asking for the recipe. here at work, telling me that it was super duper good. wink 

Have a gr8(I love that) evening!!!!

That is pretty sneaky of SLT. I never buy online unless I have no choice. I love to go to their store. I definitely spend more in the store than I would online.

I never made Rose’s cream cheese crust either. I hear it is great.

Your Grandma must be very special to have such a devoted granddaughter.


I’m so glad your pumpkin bundt was a hit. I’m going to make that recipe soon.

Have a gr8 day grin

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Posted: 22 November 2013 09:22 AM   [ Ignore ]   [ # 32 ]
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Good Morning Flour Girl,

That Grandma of mine is the sweetest woman and I always enjoy her company. Last night, she kept saying, ‘Simply delicious’ about the bundt, as did most people, so I think you will love it. I did use cake flour which made the crumb very light. I will make that again and will probably make some kind of pie, using Rose’s recipe, when Grandma stays with me next weekend. She loves to bake, but her fingers don’t work quite as well as they used to, so I’m going to let her have some fun in the kitchen, doing whatever she can. I’m thinking maybe a gooseberry pie.

I haven’t had a chance to get to SLT yet, so online shopping is it for now. I seem to shop online much more these days, even though they all pretty much charge for shipping. Seems the bigger stores can afford to offer free shipping, so I’ve been doing that. I have to send some Valomilk candies to my hairdresser and while trying to find their shipping costs, I read their FAQs about why they charge so much for shipping. They explained how they didn’t want to increase the price of their products just to provide cheaper shipping costs. They need to make a deal with FedEx. smile

So, I have gr8 plans for my 4 day weekend, starting today. I have to figured out which cookies, cakes I can bake and save for later next week. 

If you have any ideas, I’d love to hear about them. smile

 

 

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Posted: 23 November 2013 09:09 PM   [ Ignore ]   [ # 33 ]
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abbey - 22 November 2013 09:22 AM

Good Morning Flour Girl,

That Grandma of mine is the sweetest woman and I always enjoy her company. Last night, she kept saying, ‘Simply delicious’ about the bundt, as did most people, so I think you will love it. I did use cake flour which made the crumb very light. I will make that again and will probably make some kind of pie, using Rose’s recipe, when Grandma stays with me next weekend. She loves to bake, but her fingers don’t work quite as well as they used to, so I’m going to let her have some fun in the kitchen, doing whatever she can. I’m thinking maybe a gooseberry pie.

I haven’t had a chance to get to SLT yet, so online shopping is it for now. I seem to shop online much more these days, even though they all pretty much charge for shipping. Seems the bigger stores can afford to offer free shipping, so I’ve been doing that. I have to send some Valomilk candies to my hairdresser and while trying to find their shipping costs, I read their FAQs about why they charge so much for shipping. They explained how they didn’t want to increase the price of their products just to provide cheaper shipping costs. They need to make a deal with FedEx. smile

So, I have gr8 plans for my 4 day weekend, starting today. I have to figured out which cookies, cakes I can bake and save for later next week. 

If you have any ideas, I’d love to hear about them. smile

Hi Abbey!

It sounds like you are on top of things! It’s a good feeling to know you have your plans made.

I like to shop in stores. I enjoy the entire experience of shopping. I’ll order something only if I have no opportunity to get it locally.

I’m glad to hear Grandma liked the Bundt! I think I should make it to bring to my family for Thanksgiving.  What did you use for frosting? I’ll probably make a glaze. Does chocolate go with pumpkin?

Enjoy your weekend!

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Posted: 23 November 2013 10:33 PM   [ Ignore ]   [ # 34 ]
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Hi flourgirl,

I did not put any glaze on the bundt cake, mostly because the people at work prefer it that way. I just googled chocolate icing for pumpkin cake and it is definitely a popular thing to do. There are all kinds of recipes out there that look pretty good and I think a very light, chocolaty glaze would work best. You don’t want to cover up the lovely taste of that pumpkin-in my opinion! smile I think you should make it!!

Well, one minute, I feel all good about my plan, then suddenly, I worry!! Ha, that’s the way it goes.

I love to shop too, believe me. I shop early in the morning, to avoid the crowds, and really do enjoy it. Though shopping for Christmas presents, online, is so convenient and I don’t really mind the shipping charges, too much. wink

Talk to you later and enjoy! 

 

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Posted: 24 November 2013 02:02 AM   [ Ignore ]   [ # 35 ]
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abbey - 23 November 2013 10:33 PM

Hi flourgirl,

I did not put any glaze on the bundt cake, mostly because the people at work prefer it that way. I just googled chocolate icing for pumpkin cake and it is definitely a popular thing to do. There are all kinds of recipes out there that look pretty good and I think a very light, chocolaty glaze would work best. You don’t want to cover up the lovely taste of that pumpkin-in my opinion! smile I think you should make it!!

Well, one minute, I feel all good about my plan, then suddenly, I worry!! Ha, that’s the way it goes.

I love to shop too, believe me. I shop early in the morning, to avoid the crowds, and really do enjoy it. Though shopping for Christmas presents, online, is so convenient and I don’t really mind the shipping charges, too much. wink

Talk to you later and enjoy! 

 

Thanks for looking I to that for me. I have the perfect glaze. It is made from confectioner’s sugar, cocoa and vanilla. I’m going to make it. Thank you!

I like to shop early too. I like to bake early. I like to do everything I have to do as early as possible.

Have a good night Abbey. To to you later!

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Posted: 24 November 2013 09:01 AM   [ Ignore ]   [ # 36 ]
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Morning!

That is exactly what I thought about the recipe with the cocoa. It would be perfect! Please let me know how it turns out and what you think. 

It’s a perfect day to play in the kitchen!!

Good day dear flourgirl and have fun!! 

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Posted: 24 November 2013 12:30 PM   [ Ignore ]   [ # 37 ]
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Good Morning Abbey! I will. I will probably bake the pumpkin bundt this afternoon. This morning I am going to attempt my last try at the illusive pound cake I have been baking. I need it for tomorrow.

I’m considering a Flo Braker pound cake in its place. There isn’t a recipe I have made of Flo’s that wasn’t superb. I have Chef Bo’s and Flo’s books on my counter. Ingredients are coming to room temp. I won’t know which cake I am baking until I actually begin. The pressure is on.

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Posted: 24 November 2013 03:22 PM   [ Ignore ]   [ # 38 ]
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Don’t you just love it. That pumpkin cake is a healthy & hearty one, giving us a dose of vitamin A.

Is that the cake that had the caramelizing of the sugar, causing the browning of the tops? Hopefully, Bo and Flo will make it work. smile

You are having fun and I’m so glad. I’m just now going to the kitchen to cook some home-made soup. Tomorrow will be my baking day and I look forward to hearing from you about the chocolate glaze.

Abbey smile

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Posted: 25 November 2013 11:57 AM   [ Ignore ]   [ # 39 ]
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abbey - 24 November 2013 03:22 PM

Don’t you just love it. That pumpkin cake is a healthy & hearty one, giving us a dose of vitamin A.

Is that the cake that had the caramelizing of the sugar, causing the browning of the tops? Hopefully, Bo and Flo will make it work. smile

You are having fun and I’m so glad. I’m just now going to the kitchen to cook some home-made soup. Tomorrow will be my baking day and I look forward to hearing from you about the chocolate glaze.

Abbey smile

I do! It was absolutely delicious!  The chocolate glaze was PERFECT! Thank you for going to the trouble to research it for me.

I always marvel at the ease of Rose’s recipes.  Here is a pic. For some reason, my pics have been coming out dark. But it is delish! I made this yesterday afternoon and it is half gone.

Have a fun day baking!

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Posted: 25 November 2013 01:48 PM   [ Ignore ]   [ # 40 ]
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So Happy to help you and, I must say, that cake looks very good. What did you add to it? So, you really like the combo? Just a touch of chocolate flavor, right?

I will bake that today, along with some kind of sweet potato cake or bread. Just found out I have Wed. off so that gives me time to possibly make those cookies from Rose’s book that uses yeast. I’ve been thinking about those Cinnamon Cloud Nine cookies ever since I saw them, so that I have to look forward to, which is what ‘makes my day’. I love it too.

Thanks for sharing your pic. and I will to the same.

Abbey:)

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Posted: 26 November 2013 12:38 AM   [ Ignore ]   [ # 41 ]
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abbey - 25 November 2013 01:48 PM

So Happy to help you and, I must say, that cake looks very good. What did you add to it? So, you really like the combo? Just a touch of chocolate flavor, right?

I will bake that today, along with some kind of sweet potato cake or bread. Just found out I have Wed. off so that gives me time to possibly make those cookies from Rose’s book that uses yeast. I’ve been thinking about those Cinnamon Cloud Nine cookies ever since I saw them, so that I have to look forward to, which is what ‘makes my day’. I love it too.

Thanks for sharing your pic. and I will to the same.

Abbey:)

Hi Abbey, I didn’t add anything other than the ingredients in the recipe. I glazed the cake using confectioners sugar, cocoa powder, hot water and vanilla. I only used canola oil. I’m glad I took your advice because the cake needed more flavor. Keep in mind this recipe calls for frostings. Also, cake flour makes it lighter than the AP flour version from The Cake Bible. The glaze was perfect. Not overwhelming or too sweet.

What did you bake today?

 

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Posted: 26 November 2013 02:41 PM   [ Ignore ]   [ # 42 ]
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I wanted to ask you how you did that glaze. I looked for it online yesterday and figured you used oil. I kinda like it plain, but still curious about the choco/punkin combo. I think I’ll save this recipe for when I hang out with my Grandma on Saturday at her house. That should be easy enough to mix up in an unfamiliar kitchen, well, maybe the banana cake would be even easier. I promised her we’d bake something.
I did use the cake flour and could notice a difference in the texture from the bundt using reg flour. I liked it but took some getting gused to. I was shocked when I picked it up to take it to work-it was as light as a feather. 

I didn’t get a thing baked yesterday and Had to work today but have all day tomorrow to make something so magical that even I will be impressed. wink  Let’s hope anyway! I will let you know.

Glad you liked your bundt. Is it all gone yet? smile

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Posted: 27 November 2013 02:07 AM   [ Ignore ]   [ # 43 ]
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abbey - 26 November 2013 02:41 PM

I wanted to ask you how you did that glaze. I looked for it online yesterday and figured you used oil. I kinda like it plain, but still curious about the choco/punkin combo. I think I’ll save this recipe for when I hang out with my Grandma on Saturday at her house. That should be easy enough to mix up in an unfamiliar kitchen, well, maybe the banana cake would be even easier. I promised her we’d bake something.
I did use the cake flour and could notice a difference in the texture from the bundt using reg flour. I liked it but took some getting gused to. I was shocked when I picked it up to take it to work-it was as light as a feather. 

I didn’t get a thing baked yesterday and Had to work today but have all day tomorrow to make something so magical that even I will be impressed. wink  Let’s hope anyway! I will let you know.

Glad you liked your bundt. Is it all gone yet? smile

No oil at all. Just confectioner’s sugar, cocoa, boiling water and vanilla. The glaze is from Fran Costigan’s Vegan Chocolate
The recipe is posted on THIS BLOG. Scroll down the page. The ingredients and directions for the glaze are under the Chocolate Pecan Cranberry Cake recipe. That cake, by the way, is awesome.

The cake flour does make a difference and, I think, does take getting used to it.

Have a fun day of baking tomorrow. I’ll be baking too. Not sure what yet. I bought ingredients for several things. I have to think about what I want to bring to my in-laws on Thrusday.

Have a good night Abbey.

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Posted: 27 November 2013 05:31 PM   [ Ignore ]   [ # 44 ]
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Thank you so much for that glaze recipe. I was searching and getting lost with all the recipes. I just read it and it said to sift the sugar and cocoa. Did you do that? Yes, the Chocolate Pecan Cranberry Cake looks awesome, too. Someday!! smile

I’ll be wondering what you created today. I haven’t made anything yet, but I’m close to getting started. 

Thanks again, flourgirl. Hope you’re having a happy day in the kitchen!!

Abbey

 

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Posted: 27 November 2013 06:59 PM   [ Ignore ]   [ # 45 ]
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abbey - 27 November 2013 05:31 PM

Thank you so much for that glaze recipe. I was searching and getting lost with all the recipes. I just read it and it said to sift the sugar and cocoa. Did you do that? Yes, the Chocolate Pecan Cranberry Cake looks awesome, too. Someday!! smile

I’ll be wondering what you created today. I haven’t made anything yet, but I’m close to getting started. 

Thanks again, flourgirl. Hope you’re having a happy day in the kitchen!!

Abbey

 

Yes I did sift the sugar and cocoa together but there have been times when I didn’t and could not see any difference. If I remember to leave the strainer out after making the batter I will sift. Once I wash the strainer it would not be good for sifting until completely dry.

You really don’t want to know about my very important day of baking. OMGosh! What a disaster !

I bought ingredients for 3 desserts and for salad. I started with the Refrigerator Banana Cake this morning. While combining the banana and creme fraiche I noticed the combo looked curdled. However , my best banana cake recipe is supposed to look curdled, according to the recipe’s instructions. So I continued. The cake baked beautifully! I was happy. Then I tried to invert the cake. It had not solidified! It was the consistency of pudding!

I was upset. I don’t know if the creme fraiche was bad or if the bananas weren’t good.

I decided to just bring the salad because my sister in law is bringing several ( store bought) pies.

So I will make the other two desserts for us wink

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