To fuck or to cook?

[ltl/fb]

Could this be used sort of like bulgar wheat in a faux tabouli? Would it pick up flavors as well? Or does it have to be drained after cooking?

[Sparklehorse]

Originally Posted by ltl/fb

Could this be used sort of like bulgar wheat in a faux tabouli? Would it pick up flavors as well? Or does it have to be drained after cooking?

101 Cookbooks (I think bnb first mentioned this site) has a number of quinoa recipes and I think there is one for something tabouli-like that you could use for a jumping off point. Whenever I've made quinoa, it's been cooked separately and drained before being added to flavoring ingredients.

[taxwonk]

Originally Posted by ltl/fb

Could this be used sort of like bulgar wheat in a faux tabouli? Would it pick up flavors as well? Or does it have to be drained after cooking?

Quinoa can bu used to great effect in a tabouli. It also makes a very good risotto, and substitutes well for couscous as well.

[Replaced_Texan]

Food gawker.com Really nice pictures of food, with links to blog posts talking about the food. I clicked one such link and discovered what may be the best idea in the history of ideas: Artisan steak tasting.

[Fugee]

Or maybe it's the home-cooked meth of cookies, I'm not sure which. These are white trash cookies that don't even deserve a place on the cookie tray next to some of the more elegant holiday cookies.

But, much like other highly addictive and dangerous drugs, if you make the mistake of eating one, you can't stop. And because they are white trash cookies, they are insanely easy to make for your next fix.

Almond Heaven Bites

1 package of Keebler Club Crackers (30 crackers)**
1/2 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla
1/2 cup (or more) slivered almonds

Grease a cookie sheet. Place crackers flat on the cookie sheet and sprinkle with almonds. In a saucepan, melt the butter, add sugar and vanilla, and bring to a slow bubble. Remove from heat and drizzle mixture over crackers and almonds. Bake at 350 degrees for 8 minutes. Remove immediately. Place cookies on waxed paper.

**My sleeve had more than 30 crackers so I went with the number.

[Diane_Keaton]

Hello. I have lots of leftover frosting from a cake I made Christmas morning. It's a Chocolate Sour Cream frosting (recipe from epicurious) but I felt it was too tangy and weird so I folded in 1/4 cup of "Fluffy White" ready made frosting and the end product is nice. My dilemma: I really want to make a spice cake but I usually use a maple buttercream frosting or some kind of cream cheese frosting. I'm going to make this Spice Cake but instead of the Molasses Cream Cream Frosting, do you think I could use my existing Chocolate Sour Cream frosting? Would that kind of frosting taste okay on a yellowish cake that has the scent of brown sugar, nutmeg, cinnamon and buttermilk in it?

Also, the recipe doesn't mention a bundt pan but do you think I could use the bundt pan? I heart my bundt pan.

If the Spice Cake is not good for my existing frosting, should I just make some regular yellow or white cake? Ideas? Thanks!

[Penske_Account]

Originally Posted by Diane_Keaton

Hello. I have lots of leftover frosting from a cake I made Christmas morning. It's a Chocolate Sour Cream frosting (recipe from epicurious) but I felt it was too tangy and weird so I folded in 1/4 cup of "Fluffy White" ready made frosting and the end product is nice. My dilemma: I really want to make a spice cake but I usually use a maple buttercream frosting or some kind of cream cheese frosting. I'm going to make this Spice Cake but instead of the Molasses Cream Cream Frosting, do you think I could use my existing Chocolate Sour Cream frosting? Would that kind of frosting taste okay on a yellowish cake that has the scent of brown sugar, nutmeg, cinnamon and buttermilk in it?

Also, the recipe doesn't mention a bundt pan but do you think I could use the bundt pan? I heart my bundt pan.

If the Spice Cake is not good for my existing frosting, should I just make some regular yellow or white cake? Ideas? Thanks!

Scrap the cake, and ice yourself for NYE. Frosting is hot accoutrement in the bedroom. Especially with a nice blanc de blancs to accompany it.

[Hank Chinaski]

Originally Posted by Penske_Account

Scrap the cake, and ice yourself for NYE. Frosting is hot accoutrement in the bedroom. Especially with a nice blanc de blancs to accompany it.

dissent. a tangy taste could cause her paramour to stop licking IYKWIMAITTYD

[Icky Thump]

Originally Posted by Diane_Keaton

I'm going to make this Spice Cake but instead of the Molasses Cream Cream Frosting, do you think I could use my existing Chocolate Sour Cream frosting?

No.

Would that kind of frosting taste okay on a yellowish cake that has the scent of brown sugar, nutmeg, cinnamon and buttermilk in it?

God, no.

If the Spice Cake is not good for my existing frosting, should I just make some regular yellow or white cake? Ideas? Thanks!

Either would be far better.

[Fugee]

Originally Posted by Diane_Keaton

Hello. I have lots of leftover frosting from a cake I made Christmas morning. It's a Chocolate Sour Cream frosting (recipe from epicurious) but I felt it was too tangy and weird so I folded in 1/4 cup of "Fluffy White" ready made frosting and the end product is nice. My dilemma: I really want to make a spice cake but I usually use a maple buttercream frosting or some kind of cream cheese frosting. I'm going to make this Spice Cake but instead of the Molasses Cream Cream Frosting, do you think I could use my existing Chocolate Sour Cream frosting? Would that kind of frosting taste okay on a yellowish cake that has the scent of brown sugar, nutmeg, cinnamon and buttermilk in it?

Also, the recipe doesn't mention a bundt pan but do you think I could use the bundt pan? I heart my bundt pan.

If the Spice Cake is not good for my existing frosting, should I just make some regular yellow or white cake? Ideas? Thanks!

Chocolate frosting would not be good with that cake.

I wouldn't put a regular cake recipe in a bundt pan. If you want to use your bundt pan, look for recipes that are more like pound cakes. If you pick up the CakeLove cookbook, the author has lots of recipes for flavored pound cakes. Or check out recipes in the SmittenKitchen blog.

Yellow or chocolate would be better than spice. Or another flavor that goes with chocolate (peanut butter?)

[Diane_Keaton]

Originally Posted by Fugee

Chocolate frosting would not be good with that cake.

I wouldn't put a regular cake recipe in a bundt pan. If you want to use your bundt pan, look for recipes that are more like pound cakes. If you pick up the CakeLove cookbook, the author has lots of recipes for flavored pound cakes. Or check out recipes in the SmittenKitchen blog.

Yellow or chocolate would be better than spice. Or another flavor that goes with chocolate (peanut butter?)

Heh heh. Oh I had quite the disaster on Christmas Day with a peanut butter cake. Okay, so it looks like I will just make a yellow cake and put the frosting in the middle**. It's for a NY's Eve party I'm giving and some are bringing kiddos so they will probably like it too. I get worried about using the traditional 2 round 8 inch baking pans b/c my cakes seem to get burned no matter what (then I end up cutting the bottom and full sides of the cakes). I grease the pans with butter lightly and then flour lightly. Should I not use flour? Help!

But, yeah, you're right about Bundt cakes. I made a delicious Devil's Food Cake on Christmas Eve but b/c I used a Bundt pan, it was very tall and...that kind of cake is much too rich for a tall cake.


**Probably adding a lightly brushing of blackberry preserves glaze in the middle before putting in a layer of frosting.