tag:blogger.com,1999:blog-6910121781686545868.comments2023-10-09T07:04:15.956-07:00flour childMaggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.comBlogger460125tag:blogger.com,1999:blog-6910121781686545868.post-68307855842715525302014-05-05T12:28:28.549-07:002014-05-05T12:28:28.549-07:00My wife is from SA and introduced me to Melktert. ...My wife is from SA and introduced me to Melktert. I have to confess it is not my favorite, the ratio of milk to egg changes it from a pudding or custard into something a little too "snotty" ;) And as you probably know already, Americans are addicted to sugar and SA and UK treats are not as sweet as we are used to. Still, nice recipe and for some reason I always take a bit just to remind me of SA. I would just add that using whole cinnamon sticks and especially 2 whole nutmeg seems very wasteful. I imagine the only reason for not using them powdered is to keep specs out of the finished product? If that is the case, I would use a tea infuser or with a small mesh or cloth bag and grate both spices coarsely with a microplane grater. You would only need a several grates of each. I usually don't care about nutmeg flecks and 1 seed lasts me for months.Unknownhttps://www.blogger.com/profile/12222307920831273468noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-19075749419398868002013-11-09T12:54:58.364-08:002013-11-09T12:54:58.364-08:00In the oven now....can't wait! I subbed almond...In the oven now....can't wait! I subbed almond flour for the regular flour, and used Erythritol and Stevia in place of the sugar to eliminate some carbs. The batter was awesome, so hopefully the finished product will be just as good!TnMuleGalhttps://www.blogger.com/profile/03645747175862748401noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-69686237818432256332013-07-16T15:28:33.196-07:002013-07-16T15:28:33.196-07:00This blog is great!!! Totally got me in the mood t...This blog is great!!! Totally got me in the mood to bake up a delicious loaf of bread! I am going to bake it with my new starter from Sourdo.com my order just came in the mail today! : )<br />Anonymoushttps://www.blogger.com/profile/09993691686820016550noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-53034599611447048822013-06-07T08:01:18.332-07:002013-06-07T08:01:18.332-07:00Does walnut butter taste better than peanut butter...Does walnut butter taste better than peanut butter?Nueyerhttps://www.blogger.com/profile/01482615030080335347noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-13319997735924903292013-06-04T22:27:54.375-07:002013-06-04T22:27:54.375-07:00My brother always has a german black forest cake f...My brother always has a german black forest cake for his birthday, so this year I made him this one. It was so delicious and a fantastic hit with everyone who had a slice!<br />My only suggestion would be to clarify the amount of sugar in the syrup. I used about 2 cups since I wasn't quite convinced 1/2 cup would work. <br /><br />Thank you for posting this beautiful cake! It will definitely be requested again next year :)Anonymoushttps://www.blogger.com/profile/04732293833650602280noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-82599029543692128892013-03-19T15:52:27.629-07:002013-03-19T15:52:27.629-07:00Thanks, Lisa! I hope the cake is a success and bri...Thanks, Lisa! I hope the cake is a success and brings in some funds for your kids' school!Maggiehttps://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-33740764117751270812013-03-19T15:40:37.082-07:002013-03-19T15:40:37.082-07:00Hi, neighbor! Your question is not sacrilege at al...Hi, neighbor! Your question is not sacrilege at all. I do plan to try a gluten free version... someday. I expect I'll start by simply subbing Cup4Cup flour for all-purpose (wheat) flour in the recipe. If/when I get around to it, I'll update this post with results.Maggiehttps://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-65210715847438031432013-03-18T15:27:52.362-07:002013-03-18T15:27:52.362-07:00I KNOW it's probably sacrilege to ask but have...I KNOW it's probably sacrilege to ask but have you tried making these gluten free? I'm in Hermosa by the way. Neighbors!Unknownhttps://www.blogger.com/profile/17181275520472752067noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-18975746506232322752013-03-11T14:11:11.939-07:002013-03-11T14:11:11.939-07:00Thanks for posting your beautiful GC cake. It loo...Thanks for posting your beautiful GC cake. It looks amazing (especially your chocolate frosting). I will be making it for a dessert auction to benefit my kid's school later this week! Anonymoushttps://www.blogger.com/profile/12267106390112858493noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-40587906356969127412012-04-18T10:41:33.551-07:002012-04-18T10:41:33.551-07:00This comment has been hidden from the blog.Maggiehttps://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-36617830025843147432012-04-16T18:16:01.635-07:002012-04-16T18:16:01.635-07:00This comment has been hidden from the blog.Lorrainehttps://www.blogger.com/profile/07660950954160358321noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-22372872720772181482012-04-11T13:56:41.438-07:002012-04-11T13:56:41.438-07:00Thanks for posting the recipe for Pate Brisee II! ...Thanks for posting the recipe for Pate Brisee II! I had the recipe for Flour's quiche, which called for Pate Brisee II but I hadn't copied that page. It made great crust.Shirleyhttps://www.blogger.com/profile/05841513190732621810noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-62197449280656363592012-03-15T14:50:44.798-07:002012-03-15T14:50:44.798-07:00Hi Ann,
Thanks for visiting Flour Child and shar...Hi Ann, <br /><br />Thanks for visiting Flour Child and sharing your experience with this cake. <br /><br />As you'll see from my posts about the other steps involved in making this cake, I was OVER IT by the end of the experience.<br /><br />The cake *is* difficult to slice (although refrigerating it before slicing definitely helps), plus the recipe is overly complicated and the result is waaaaaaaay too sweet. <br /><br />Regarding your problem with non-homogenous batter, I think that your buttermilk mixture "curdled" your batter. The acidity of the buttermilk (and coldness, if it's not at room temperature) will cause the fats in the batter to temporarily solidify and separate from the rest of the mixture. Once you add the dry ingredients the batter comes back together almost immediately. I honestly cannot recall if this happened when I made my cake batter, but just by looking at the recipe I am guessing it did.<br /><br />Next time this happens with this or any other recipe, just proceed as instructed and it should work out just fine.<br /><br />I look forward to keeping up with your blog.<br /><br />Happy baking,<br /><br />MaggieMaggiehttps://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-60758325174619355502012-03-08T07:44:48.557-08:002012-03-08T07:44:48.557-08:00I made this cake last weekend from the recipe in t...I made this cake last weekend from the recipe in the cookbook (The Bon Appetit recipe looks slightly different). I will say that after the addition of the buttermilk mixture, I had to beat it almost 10 minutes for it to become homogenous. I finally switched to my whisk attachment and that worked. I switched back to the paddle for adding the dry ingredients. I'd love to compare notes with you on how the other steps went. I had major problems slicing this cake.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-56711745899993409562012-02-15T16:55:13.338-08:002012-02-15T16:55:13.338-08:00Yes please! But fair warning: I might bore you to ...Yes please! But fair warning: I might bore you to death, a la this post.Maggiehttps://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-58516283222070140592012-02-15T16:36:38.116-08:002012-02-15T16:36:38.116-08:00:):)Maggiehttps://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-3517758698449508302012-02-15T14:26:21.379-08:002012-02-15T14:26:21.379-08:00I hope you have tartlets left. I'm going to be...I hope you have tartlets left. I'm going to be in the Southbay on Saturday. Just FYI. :)SinoSoulhttps://www.blogger.com/profile/07881843982716449480noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-11343156453954221552012-02-08T22:40:29.805-08:002012-02-08T22:40:29.805-08:00Thanks, Elizabeth! It tasted amazing. It's def...Thanks, Elizabeth! It tasted amazing. It's definitely worth making; let me know if you do!Maggiehttps://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-8167576680020027662012-01-21T17:04:25.060-08:002012-01-21T17:04:25.060-08:00So I just sent you a facebook message addressed to...So I just sent you a facebook message addressed to one of my favorite foodies, then popped over here to your blog because I hadn't checked in on it in forever. Read this post - which I loved and own many of the things on the list. Got my potato ricer for Christmas. And then read with a cringe that you hate the word foodie. HA! I actually don't really like it much but sometimes is works to describe those in your life that are a little more knowledgable or passionate about food. Please know that the afore mentioned greeting was meant with love. Hope life is treating you kindly and 2012 is off to a great start. xoxoCookingLIVEhttps://www.blogger.com/profile/02156229693347239365noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-8277453095371593712011-12-20T15:30:53.083-08:002011-12-20T15:30:53.083-08:00My 2YO immersion blender's blade is already du...My 2YO immersion blender's blade is already dull. I think I blended too many margies with it... :(<br /><br />Happy holidays!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-85729402263777948332011-12-19T18:02:01.743-08:002011-12-19T18:02:01.743-08:00This looks AMAZING!This looks AMAZING!Elizabethhttps://www.blogger.com/profile/10748924582807836619noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-41754848598619141432011-11-15T12:57:33.795-08:002011-11-15T12:57:33.795-08:00Uhm, please cater (all) that to my house on Sunday...Uhm, please cater (all) that to my house on Sunday.<br /><br />Danke.<br /><br />I'm flying in a honest-to-goodness small producer Virginia ham. Gonna do it 3 ways: shave it up "raw" ala prosciutto, cook it "regular", cook it up pineapple/honey glazed Chinese style (served as mini sammies). The rest? Asian food. It's gonna be weird.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-56027893966215584972011-11-11T22:21:48.799-08:002011-11-11T22:21:48.799-08:00This comment has been hidden from the blog.Maggiehttps://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-90435102362702984762011-11-11T22:20:14.494-08:002011-11-11T22:20:14.494-08:00Thanks, Shannon. Compliment taken!Thanks, Shannon. Compliment taken!Maggiehttps://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-68856425726039766232011-11-03T15:45:12.431-07:002011-11-03T15:45:12.431-07:00This comment has been hidden from the blog.Alysehttps://www.blogger.com/profile/04440334577002812300noreply@blogger.com