A princess and her minions, cake version
10 years ago
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Comments (13)
- 10 years ago
- 10 years ago
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Princess Mimi, your guardian angel....and Kirk's too!
Comments (50)You gals just have me cracking up reading this! I love the angels/fairies Karen is finding for all of us. Lord knows I sure can use one too since the old woman comes to visit here quite frequently too. She went off and left my garage door open the other day, and then this morning she even left the water running in the sink after brushing her teeth! I just don't know how to deal with her, so hopefully my angel/fairy will help! Nmgirl had me drooling over all those wonderful desserts she can make. Boy, talk about listing your qualifications. How could anyone say no to all that???? So glad you found an angel/fairy for her too. Susie, why do you get to hold the $$$$ and the chocolate too gal? And you thought no one would notice, huh? LOL Luvs...See MoreCheesecake!! Or not???
Comments (26)lowspark/May, I had to grin at "platitudes". Unfortunately, though, I can't use it on Elery because he didn't eat it. We're both doing this Weight Watchers thing and so no dessert for either of us, all leftovers went home with other people... You did make me turn to the ultimate authority, though, my copy of "Larousse Gastronomique", who defines cheesecake as: "A cake made from soft cheese. Creamy and dense, baked cheesecake consists of a base made from flour, butter and sugar. This is covered with a mixture of soft cheese, eggs and sugar, with lemon zest and/or dried fruit. The cheesecake is baked, cooled and served lightly chilled. There are many examples of baked cheesecakes from Scandinavia, Russia, Europe and the USA. Eastern European countries, in particular, make traditional rich baked cheesecakes. Traditional chilled cheesecakes include pashka, a moulded cheese mixture prepared for Easter and Italian ricotta desserts. Chilled set cheesecakes on a biscuit base are the modern version: they may be rich and dense, or light. They are often served with fresh fruit or a fruit coulis." So now I have to try Pashka, because I've never had that! Annie...See MoreMonkey Princess makes Monkey Bread (and other Fair foods)
Comments (16)Colleen, I can post more than one picture, but not in a post when I'm starting a thread. That will only let me post a single picture, then I can post as many as I want in the follow up. It's just weird.... Yes, she grew up fast. She's about 6 inches taller than me and shops for Prom dresses and high heels and is saving money for a car. (sigh) Good thing I have the two little Apprentice Princesses to play with... Cathy, The Pane Bianco recipe came from King Arthur Flour. It's filled with sun dried tomatoes, basil and cheese, The Princess says it tastes a little like pizza. bragu, I told her she'd have to compete against me, she can only do the Junior entries until she's 18. That was originally 15 and then they changed it, I told her that I thought she secretly bribed the Fair Board to do that because she knew she couldn't beat me. LOL Jasdip, the monkey bread is little balls of dough, each one stuffed with chocolate and caramel chips, then drizzled with butter and baked, then frosted. I've never had one that isn't sweet, but I do have a recipe for a monkey bread with bacon. Sherri, the zucchini candy IS made of zucchini. Also koolaid and a ton of sugar, so a vegetable, but maybe not so healthy. (grin) It's kind of like gummy worms or fruit roll ups covered in sugar. Pam, it's good to "see" you here again. Heck, if you don't come around more, she's going to be graduating next time you see a picture! :-) She says she's going to go to college to be Dr. Pimple Popper.....um....I mean a dermatologist. I suppose she'll stop baking for the Fair then, she says she'll be too busy curing skin cancer. Yeah..... Annie...See MoreHave you made a Princess Cake?
Comments (53)Final word on the princess cake: You know those amazing friends who tell you the truth? Such a blessing! The jam was the best part. The cake tasted good. The sponge was "biscuity". I'm not sure what that means, because it formed that sponge cakey meringuey crust. I think it densed up as it went along. It was feathery out of the pan, striff the next morning, and biscuity the next night, so I'm thinking "biscuity" must mean dense, whereas real sponge should be a feather. I should have gone with a really nice sponge recipe, instead of the "authentic" Scandinavian one. I'll make her another one sometime......See More- 10 years ago
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