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[10 Nov 2009|08:16am] |
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| chocolate wafer pie crust sub |
[09 Nov 2009|07:37pm] |
Hi all,
I plan to make grasshopper pie from scratch for a friend's bday. For the crust, instead of using the chocolate wafers, can I use chocolate graham crackers(which I already have) adding extra cocoa powder(which I already have) or something else to it? I'd rather use the chocolate grahams instead of buying chocolate wafers if I can do so without compromising the taste and texture.
What do you think?
Also, I've never made grasshopper pie before. I'm assuming it's pretty straight forward, but if there is anything I should know about (including, for example, the world's best recipe for it) please share your wisdom. :-)
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[08 Nov 2009|08:37am] |
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I think I really need to go out in the world and take pictures with no people in them. I'm forgetting how. All my recent photos look like fashion ads. I also think I need to live near a carnival...from the 1800's.
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| Problems with frosting |
[08 Nov 2009|06:44am] |
I got a frosting recipe here for buttercream frosting. It calls for one stick of butter, one 8-ounce package of cream cheese, about 1/8 cup buttermilk, vanilla extract, and a normal-sized package of confectioner's sugar. I think of the 5 or so times I've used the recipe, only once did it turn out stiff enough to hold its shape.
( Click here to see ) how my frosting turned out. In particular, check out the border at the bottom of the cake. Those were supposed to be shells, but they got all melty! I mean, eventually the frosting hardened, but I would've liked for the border to have the shell shape.
Anyway, since I got the recipe from here a while ago, I figured I'd ask here how I should go about stiffening up my homemade frosting. I want it to hold its shape!
Any help would be appreciated. Thanks in advance! :)
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[08 Nov 2009|02:38pm] |
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| vegan and not vegan! |
[08 Nov 2009|06:58pm] |
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music |
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Iron & Wine - Boy with a Coin |
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I've been trying to bake as much as possible recently, despite not having any time. I've also been trying out new recipes rather than the usual ones I know taste nice. In the last week I've made vegan biscotti and rosemary and orange biscuits. These are two things I wouldn't normally make unless I felt like doing something slightly different. Biscotti is mostly eggs in my mind and rosemary belongs with potatoes. Despite this, they both turned out rather nice. The biscotti isn't anything like biscotti made with eggs but that's too be expected and the rosemary and orange biscuits a somewhat unexpected combination (at least for me!) They're still nice though!
( vegan biscotti and buttery rosemary biscuits! )
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| My recent cake |
[06 Nov 2009|11:24pm] |
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9" Chocolate Vanilla Checkerboard Cake, with vanilla syrup, strawberry preserves, Lindt milk chocolate frosting and milk chocolate caramel sauce between each layer. Covered with Lindt milk chocolate frosting, dark chocolate shavings and milk chocolate caramel sauce.
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[06 Nov 2009|12:33pm] |
Major update in my Etsy Store, new product and the pendants are now all double sided.
I am planning on including the Tarort Series that Phillip and I collaborated on ages ago at some point as well.
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[05 Nov 2009|11:19am] |
As seen at NYAF! 
These babies will have heads turning no matter where you go! You're guaranteed to be the center of attention ^_~
If you missed out on seeing them live in action, that means you missed out on the free button and $10 off your next purchase.... no worries, the code for 10 bucks off is "vip10". We should be adding some more conventions to our list, so definitely add us on facebook for updates on that ^-^
[x]posted
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[04 Nov 2009|11:46pm] |
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this community is finished. i'm leaving it up for now but yeah, it's time to stop. thanks, everyone. ♥
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