I've never used honey in this kind of recipe but I think only using 1/4 cup honey would make you pucker up.

Oh, Linda! How dumb am I???? It never occurred to me to measure & weigh a "test batch" of the cocoa! Wonderful help! Thanks so much!!! Yes, I always roll, cut & bake on parchment. I just tried using two cookie sheets under the chocolate cookies & it seems to be helping. Are you thinking I should put a silpat under the parchment? Martha's recipe makes such a dark chocolate cookie that you can't tell doneness by looking as with sugar cookies or gingerbread. I'm trying touching the center to test for firmness but what an OWWEEEE burn when I touched a "medium rare" cookie by accident and the hot dough stuck to my finger! Michelle, I wish I were baking in a convection oven! I've heard that you don't need to rotate the cookie sheets in a convection oven and that you can bake 3 or 4 sheets at a time. I hope this is true...can anyone confirm? I did add 1 tsp of expresso powder but will try 1 T. I was afraid I'd taste coffee in the background with more than 1 tsp...can you? Since I am shooting for a bit crisper than you, I'll shoot for "firmer" resistence to touch and see if that does it. Thanks for saying chocolate cookies aren't easy to bake. Now I don't feel so bad. OK..I just conducted the experiment...lightly sprinkling cocoa directly from the can into a one cup SS measure weighed 2.75 oz.(using a digital scale accurate to 1/2 oz). The cocoa can says 1 TBS weighs 5 grams. If 16 TBS equals one cup, then one cup weighs 80 grams which converts to 2.705 oz! WOW is that ever different from the 3.75 to 4 ounces the charts claim. No wonder the batch made with weighed ingredients were "inedible". It really breaks your heart to use all of that cocoa, butter and confectioner's sugar and the time rolling and baking to have it all wind up in the trash! If you'd like to see and/or try this awesome chocolate cookie recipe, I've linked it for you. I think they are worth the risk! I can also vouch for Martha's gingerbread cookies. They are full of flavor and have ground black pepper added to the usual spices. The dough cuts and imprints well...it will take any kind of cutters you have http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=87f01a55b890f010Vgn Thank you for helping to solve my two problems! Here is a link that might be useful: Martha Stewart Chocolate Cookies

You were making an "easy " recipe...You would have been much better just using fresh lemon juice grated rind and some water or milk...lemondae was a way of making it so you didn't have to bother with a piece of real fruit....and the self rising flour was a way to keep you form having to deal with measuring salt and baking powder. Since you had to add more flour, and didn't like the texture, I would say go back to square one. Try the recipe linked below with self rising flour rather than the flour and baking powder. I'll bet it's lots better than a recipe made with lemonade. But what's the big deal about measuring out a bit of baking soda? And then you can use what ever is left of the white lily flour for other recipes as well. Was the lemonade you made with "real" fruit? Or that powdered stuff? Linda C Here is a link that might be useful: lemon scone

I have been absent from this forum for so long. Lots of family issues, etc. But, so nice to lurk here. It has been so long. Nice to see familiar names still posting their wonderful recipes and ideas and tips. I'd like to comment about this cake as it has been a holiday staple for me for 25+ years. There are so many variations on this cake. I am sure they are all delicious. I noticed only one post mentions using a bundt pan. My recipe calls for a bundt pan and a Duncan Hines Supreme Yellow Cake mix. Do they even sell that any more? It also calls for Meyer Dark Rum, which compumom mentioned. I always use Meyers. Also calls for 1/2 cup oil, as most I see call for 1/3 cup. This recipe is so good, I hesitate making it unless I am serving it or taking it somewhere as I tend to eat too much of it myself. The glaze it calls for uses 3/4 cup Meyers Dark Rum and 1/2 cup water in addition to 1 cup sugar and 1/4 lb butter, brought to a boil and cooked for 5 minutes and then poured into the poked holes of the bundt cake.