Floof! Leaving Reviews.
amylou321
3 months ago
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Semi-floof: Petty recipe rant
Comments (26)I am nearly incapable of following a recipe exactly. Even when it is one of my own that I have carefully written down. I'll sub something, or increase or decrease the amount of some ingredient. When I'm looking for a new recipe, either one I've heard of but never really made, or (like blfenton above) where I have three ingredients that need to be used, and I'm looking for inspiration, I'll generally google around, read four or five recipes to get the sense of a dish, and then improvise from there. Or if it is something really out of my wheelhouse, I might faithfully follow the recipe (more or less) that looks best to me the first time I make it. I have no problem if a site requires you to register to post comments, since I'm not ever going to make a comment on some random-found internet recipe anyway. I do mind places that require you to register simply to read a recipe, but that is what the back button is for. I'm also not overly bothered by some of the inane comments on recipes that many here dislike, but mostly because I don't value them at all, and rarely ever read them. Oftentimes with the ad-blocking and the script-blocking I use the comments section won't ever even load....See MoreFood Floof! My Famous....what?
Comments (52)Edited to correct typos. Preheat oven to 350F. Grease two 9-inch round cake pans with shortening or coat with cooking spray. Line bottoms with parchment paper and grease again. Measure flour, cocoa, baking soda, baking powder and salt into a medium-size bowl. Stir with a fork until well blended and no lumps of cocoa remain. In large mixing bowl, beat butter using an electric mixer on medium-high speed until very creamy. Gradually add 1 cup granulated sugar and 3/4 cup brown sugar, beating until light and fluffy, at least 3 minutes. Beat in eggs, 1 at a time. Add vanilla until blended. Turn mixer to low and beat in 1/3 of flour mixture, then half of buttermilk, beating only until mixed after each addition. Beat in another third of flour mixture, then remaining buttermilk, ending with remaining flour mixture. Beat only until evenly blended. Overbeating at this point will toughen cake. Divide batter evenly between pans, then bang pans on counter several times to remove air bubbles. Bake in center of 350F oven until center of cake springs back when lightly touched and sides of cake start to pull away from pan, from 30 to 35 minutes. Let cakes cool in pans set on a rack for 10 minutes, then turn out. Remove parchment paper, then cool cakes thoroughly on racks. When ready to assemble cake, slice each in half horizontally to make 4 layers. To make filling, combine frozen concentrate, 3/4 cup sugar and gelatin in a small saucepan. Cook over medium heat, stirring constantly, until sugar and gelatin are dissolved, about 5 minutes. Remove from heat and stir in orange zest and 1/4 cup liqueur. Press a sheet of waxed paper into surface of orange mixture and refrigerate just until it no longer feels warm to the touch, about 20 minutes. Whip cream in a large mixing bowl until soft peaks will form. Gradually beat in icing sugar until combined. Fold in liqueur mixture until evenly blended and no white streaks of whipping cream remain. To assemble, place a layer of cake, cut side up, on a serving plate. Brush with about 1 tbsp liqueur. Spoon a scant fifth of filling onto middle of layer, then gently spread almost to edge. Top with a cake layer, brush with 1 tbsp liqueur, then spread with a fifth of filling. Repeat until all layers have been added. Use remaining filling to frost top and sides of cake. Refrigerate immediately for at least 4 hours, preferably overnight, so flavors blend. For best flavor, bring cake to room temperature before serving. Leftover cake will keep well, loosely covered, in the refrigerator for about 2 days....See MoreFloof! How was your Thanksgiving?
Comments (52)Well, our belated TG yesterday was....interesting! There were 9 of us plus the 14 month old twins, who kept heading for the kitchen and the dog looking for dropped food! Everyone had something to bring, but what they did was bring the ingredients! There were up to 6 people in my kitchen prepping at the same time! It's NOT a large kitchen! THIS is why I never learned how to make gravy! At that point in the prep time, I'm so stressed out and trying to keep people out of the kitchen I run away to decompress! Thankfully, the weather was beautiful and we took the twins outside to eat rocks and meet the neighbor baby, a few months younger. We had a 15 lb turkey plus a 3 lb breast, both came out perfectly cooked and juicy. I hit up the dollar store for leftover containers, but hardly anyone took any (except my weird sister who walks into anyone's house and sees what they have for leftovers!), So we have plenty to freeze for later meals! There was also a gravy-off! I mentioned my thing about not making gravy, so DIL made 10 cups (at home), there was a package that came with the breast, which we froze and I "helped my SIL with one from the drippings and broth using WW flour for my daughter with gestational diabetes. I would love to post pics, but I don't have this site on my phone or tablet. Oh yeah! Hubby made tiramisu (low sugar) that was delish! Also DD took a whole pumpkin pie home, left us each a piece, which we wanted, but took the whipped cream home with her. so I had to walk across the street to the store today in order to have my pie!...See MoreFood floof! Love required....
Comments (37)Quite often, actually....altho it does work both ways, LOL. I'd eat pork 5 days out of 7 if I could, whereas he can take it or leave unless it's bacon or chile verde! He loves seafood whereas I can take it or leave it, and usually I leave it. There's only a couple of fish I still eat, which is weird because until I was over 40 I loved fish and shellfish. Fortunately we both love lamb, goat, beef/bison, venison, liver, chicken, duck, and most offal. The one dish I make for family parties is a special sushi I created years ago. Nobody else wants to make it, although my niece knows how. Nothing is really hard but it takes multiple steps over several days. Since the 'younger generation' is still working full-time jobs and I'm retired, I have the time to make it. It's ironic that I don't care for sushi OR sashimi - when I was growing up they were strictly picnic foods, like hot dogs and macaroni salad. I had never considered them anything special, and when the sushi craze started, I was amazed that people PAID MONEY to eat a rice ball pressed in somebody's hand. I kid my spouse all the time, because he never had sushi or sashimi growing up in Hong Kong, or even when he came to the US. It wasn't until we got married he tried them, and immediately fell in love with both! My MIL half-jokingly blamed me for his changing tastes - she loved sushi rolls, but only with the cooked shrimp and avocado slices. Raw fish made her shudder!...See Moreamylou321
3 months agolast modified: 3 months ago
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