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Old 09-22-2008, 07:27 AM   #211
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I won't! At my new job, I am the Manager of the Espresso Cafe inside of a new book store, that just opened 6-weeks ago. First we had to stock the entire store with books. The first day, 4 semi-trailers full of books arrived, and two days later we got two more. Then, I had to stock my cafe and learn how to do everything. It's been almost two months of long, physical work, and I have been pooped when I get home. Now, everything is starting to fall into place, so I can breathe and relax, again.
and because of THAT you couldn't come in here and post more recipes and comments?!

Sounds like you've been one busy woman! I'm glad it's settled down a bit though because I've missed you.
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Old 09-22-2008, 08:14 PM   #212
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Quote:
Originally Posted by Charski View Post
and because of THAT you couldn't come in here and post more recipes and comments?!

Sounds like you've been one busy woman! I'm glad it's settled down a bit though because I've missed you.
I've missed you and this forum, too. And, I've missed my "mad scientist cooking". I should get a job in some kind of experimental kitchen, because I LOVE trying new things. I don't even care if they don't turn out right...at least I know to never try it that way, again.

Last edited by Sugar Free Sweet Pea; 09-22-2008 at 08:16 PM..
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Old 09-22-2008, 10:22 PM   #213
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LOL! Yeah, I know what you mean. It can be so much fun to see what does and does NOT work - the unfortunate thing about doing it LC style is it can get EXPENSIVE with specialty flours and sweeteners! Still fun though!

Welcome back!
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Old 09-23-2008, 06:31 PM   #214
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Yeah, it's kind of my dream job...managing an espresso cafe. I'm always mixing different flavors, trying to make specialty drinks. Lots of them are good, but lots of them go down the sink, too.
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Old 10-02-2008, 04:13 PM   #215
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I finally got around to making this cake today!! All I have to say is Yum!
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File Type: jpg orangecake.jpg (34.9 KB, 88 views)
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Old 02-22-2010, 05:17 PM   #216
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Bumping~ This cake looks to die for! I've had a ball just reading all the experiments and comments this afternoon, (instead of cleaning house)!
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Old 02-22-2010, 06:58 PM   #217
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I have made this cake countless times and it is TOO DIE FOR good!
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Old 04-09-2010, 01:55 PM   #218
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Bumping for beeb
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Old 04-09-2010, 02:33 PM   #219
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Bumping for beeb
Thanks, Gina!!
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Old 04-24-2010, 06:12 AM   #220
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I'm thinking about making this for my sister who's coming to visit on Friday. She doesn't LC, but loves anything lemon. I'm wondering how far ahead I can make this. I have to be out both Tuesday and Thursday nights this week for work. Would it be okay to make it as early as Monday? I seem to remember someone saying that the flavor improved with age, but that might be too early to make it. My other option is to make it on Wednesday, which would probably be safer. Has anyone frozen this? If that works, that would be the best, because I could make it this weekend, when I have more free time.

Also, if any of you fabulous cooks who have been playing around with this recipe have any new tweaks, please share!
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Old 04-30-2010, 12:47 PM   #221
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How did microwaved lemons work?

Quote:
Originally Posted by Charski View Post
I'm missing this cake SO much I decided to make another but didn't want to wait the 2 hours for the lemons - so - decided to do as some of you have done before me and nuke the little suckers!

I put 3 largish, freshly-picked Meyer lemons (well-washed) into a Pyrex microwave-safe container with a lid, filled up to about halfway with filtered water, slapped on the lid and nuked on High 5 minutes - turned the lemons over and nuked 5 more minutes; let stand, covered, on the counter 5 MORE minutes. They have the exact same "texture" (IOW - mushy!) as they do boiled or pressure-cooked. I just put them in the fridge to cool and will make the cake a little later on today. Will let you know if I detect any kind of difference, because if NOT - I WILL be doing it this way from now on!
How did the cake turn out with the microwaved lemons? I just did my first boiled version and one of my lemons totally collapsed!
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Old 04-30-2010, 01:06 PM   #222
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Hi Lauren, what is cultured coconut cream? Do you make it or buy it? I can't use dairy and anything I can make out of coconut is great for me. By the way your stuff is amazing and I love reading your posts. I don't know what you are studying in school or if you've graduated but you would make a great chemist! Thanks...Fran
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Old 04-30-2010, 01:20 PM   #223
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Quote:
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How did the cake turn out with the microwaved lemons? I just did my first boiled version and one of my lemons totally collapsed!
It turns out just perfect, Adriana. The lemons collapse either way!

Fran, Lauren is gonna be a DOCTOR! She may be in the middle of studies so not sure if she'll see your question for a bit....
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Old 04-30-2010, 08:03 PM   #224
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Try Lemon Lime it"s Sublime!

i made it with two lemons and one lime and it was deeelish!

For sweetener i used two_thirds cup xylitol and two tsp fiberfit and the sweetness was perfect

Last edited by AdrianaG; 04-30-2010 at 08:04 PM.. Reason: typos
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Old 05-01-2010, 04:48 AM   #225
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Akk...I loved reading all our experiments..I'm feeling like making a lemon one again soon.
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Old 05-02-2010, 07:08 AM   #226
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Akk...I loved reading all our experiments..I'm feeling like making a lemon one again soon.
My next one will have some passion fruit puree in it in addition to lemon and lime!
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Old 05-03-2010, 06:35 PM   #227
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Does it matter what kind of oranges you use in this cake?
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Old 08-30-2010, 04:35 PM   #228
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Grapefruit works well too

I just made my 3rd version of this cake, this time with grapefruit and it was delicious. I have cut the sweetener back to:

2/3 cup erythritol
2 tsp. Fiberfit

and it is the perfect dessert, not too sweet, moist and delicious. I used the "Natural" almond flour from Honeyville this time, last time I used the blanced. Both were delicious and I see no need to adjust the wet to dry ingredient ratios or quantities.
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Old 12-19-2012, 06:37 AM   #229
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Bumping for Christmas..
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Old 12-19-2012, 12:48 PM   #230
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I haven't made this in a long time and I have lemons on my tree! Time to get busy!
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Old 12-20-2012, 11:57 AM   #231
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Char: I knew it was lemon season for ya...

I got some oranges from the Lions' Club..They are thickish skin, but I will avoid the white pith...
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Old 01-18-2013, 08:17 AM   #232
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I have a question: Whenever I make something with the almond meal it is a tad bit grainy. Is that how your almond meal taste in recipes?? Or are you grinding it up a tad bit more for a smoother texture?
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Old 01-18-2013, 08:28 AM   #233
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I use the Honeyville Grain blanched almond flour. It's not grainy at all.

Homemade or whole almond meal is grainier for sure.

Try sifting it first and see if that helps!
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Old 01-18-2013, 08:36 AM   #234
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Thanks Char. Do they sell the honeyville in local stores? Maybe a whole foods?
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Old 01-18-2013, 08:44 AM   #235
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Not that I know of - however Honeyville DOES have some store fronts - you might look up their website, then check their locations - maybe there is one near you!

That being said, they have a flat ship rate of $4.95 and although it will take a few days before you have it, it's well worth it IMHO. I've been buying that blanched almond flour for years now and won't buy anything else.

They carry other LC items too like erythritol, if you want to round out an order.
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Old 01-18-2013, 09:24 AM   #236
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ok. Thanks Char
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Old 01-18-2013, 01:29 PM   #237
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Ceecee I think you CAN get Bob's Red Mills blanched almond flour at Whole Foods - I'm pretty sure I've seen it there - so if you're in a pinch for it, try that. It's more expensive that way, of course, but hey - sometimes you gotta do what you gotta do!
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Old 01-21-2013, 07:23 AM   #238
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Quote:
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Ceecee I think you CAN get Bob's Red Mills blanched almond flour at Whole Foods - I'm pretty sure I've seen it there - so if you're in a pinch for it, try that. It's more expensive that way, of course, but hey - sometimes you gotta do what you gotta do!
Yea I have tried that before in previous recipes and didn't really like the taste it gave me. Really grainy. IDK.... I want to order some of the Honeyville.... I may do that when I stack up a few coins.
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Old 01-21-2013, 10:51 PM   #239
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Just found this thread, and can't wait to try it. Looking for any non-chocolate cake because of a nephew who HATES chocolate - and only 9 years old, too. And my poor potted meyer lemon tree, which spent the summer outside, has one HUGE lemon on it, so I might do the lemon/orange combo. Thanks for bumping this back to life.
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Old 01-22-2013, 08:04 AM   #240
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For peeps that want to try this with meyer lemons they have them this time of year at wallys world. Also Honeyville has 15% off entire order through today I believe. My almond flour will be here in time for my days off YEAH so I'm going to try those yummy looking cupcakes a page back. Thanks for bringing this thread back up
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