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Old 01-28-2009, 05:36 AM   #151
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Quote:
Originally Posted by chantyl03 View Post
what is dutch processed cocoa powder? special brand?
Hershey's SPECIAL DARK Cocoa is also dutch processed. And might be easier to find!
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Old 01-28-2009, 05:50 AM   #152
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Hershey's SPECIAL DARK Cocoa is also dutch processed. And might be easier to find!
thanks!
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Old 01-31-2009, 03:32 PM   #153
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I finally got the correct flour and tried these again today. I was aiming for an orange flavor. I left out the chocolate and added a tbsp of orange extract. The texture was perfect. The flavor is ok but next time I will use some fresh orange juice and a little zest instead of the extract.





This next picture isn't very clear (I asked someone else to take the picture while I was finishing up) but for those like myself who might not be familiar with coconut flour make sure your flour looks a yellowish color like on the left (Bob's Red Mill) and not white/shiny like on the right. The white shiny stuff is what I received the first time I ordered coconut flour. It is night and day different.




Also, I used Kevin's LC No Refrigeration Whipped Cream Icing this time. For anyone familiar with traditional red velvet cakes this icing is well worth the time (you have to cook part of it and let it cool). It is very similar to the cooked icing found on traditional rv cakes.

Thanks again, Lauren for this amazing recipe.
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Old 01-31-2009, 04:05 PM   #154
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Hey Jen

PM me what kind of Coconut Flour is that white one...I am getting ready to buy some that is on sale on-line and I want to make sure I dont get the white..

Thanks!
Christina
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Old 01-31-2009, 04:39 PM   #155
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Christina,

I can't figure out how to PM but can tell you here that the site I used is a small type store that does their own flours so it wasn't a brand you would find anywhere else. I contacted them after I made this cake the first time and they have since updated their site to read ground coconut instead of coconut flour.

Jennifer
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Old 01-31-2009, 09:05 PM   #156
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Can I just use splenda for the sweetner? i have everything else but the stevia and erth.
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Old 01-31-2009, 09:06 PM   #157
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Can I just use splenda for the sweetner? i have everything else but the stevia and erth.
I used a combination of isomalt (Diabetisweet) and Splenda.
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Old 02-01-2009, 06:14 AM   #158
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I made it a second time just using the Splenda and it came out fine.
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Old 02-01-2009, 06:17 AM   #159
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would splenda and stevia work? just realized i'm out of diabetisweet.
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Old 02-01-2009, 06:46 AM   #160
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PSA: Do NOT use a "natural" food coloring for this - go all out with the Red 40 dye! I try to avoid artificial colorings but the natural route did not hold up - my red velvet looks a lot like the color of spice or carrot cake!
^^^ My previous FAIL!

Went out and bought the red dye and it was much improved. So at least this time it looked like Red Velvet!

I'm just curious about the texture of everyone's...mine still seems a bit too dry for my liking?? <- Didn't keep me from choking it down though!
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Old 02-01-2009, 06:53 AM   #161
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Mine was moist for a week, most of which was out of the fridge. I did swap out the yogurt for sour cream.
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Old 02-01-2009, 06:58 AM   #162
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Verrrry interesting.

I'll have to see what I'm doing wrong. When you were putting it in the pan what was it like?? Mine wouldn't even pour. I had to push it out of the bowl!

ETA: If the batter is supposed to be on the drier side then it could be I'm overcooking it!! Something is seriously wrong with my oven and I have a difficult time gauging the real temp.

Last edited by Carleigh; 02-01-2009 at 07:01 AM..
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Old 02-01-2009, 07:23 AM   #163
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Originally Posted by jenniferjb8 View Post

This next picture isn't very clear (I asked someone else to take the picture while I was finishing up) but for those like myself who might not be familiar with coconut flour make sure your flour looks a yellowish color like on the left (Bob's Red Mill) and not white/shiny like on the right. The white shiny stuff is what I received the first time I ordered coconut flour. It is night and day different.




Oh my, I think I have the wrong flour here as well. My package looks like it is from the same company as your picture on the right. I have only used it for one thing which turned out very very dry.
So, the difference is that one is ground coconut, and the other is actually coconut flour, hmmm, will have to get some Bob's and check this out. Thanks for pointing this out.
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Old 02-01-2009, 08:12 AM   #164
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Verrrry interesting.

I'll have to see what I'm doing wrong. When you were putting it in the pan what was it like?? Mine wouldn't even pour. I had to push it out of the bowl!

ETA: If the batter is supposed to be on the drier side then it could be I'm overcooking it!! Something is seriously wrong with my oven and I have a difficult time gauging the real temp.
Do you sift the coco flour, then spoon and scoop? I always do this to make sure there's isn't too much flour in the recipe. If it's packed in there, then that could be why your cake is dry. Also I think my cooking time might be a bit long for a lot of people's ovens.
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Old 02-01-2009, 08:29 AM   #165
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I made it a second time just using the Splenda and it came out fine.
Thanks. I am going to make this today using only splenda. Thats what I have and really do not want to buy anything since I have alot of quickpacts. If it does not work out, my fault.
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Old 02-01-2009, 09:17 AM   #166
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Mine looked just like regular cake batter and I did take it out before all the time was up (it started pulling away from the edges). Like Lauren said above, sounds like there might be too much coconut flour (I always sift because it clumps terribly, then just lightly scoop and level w/knife - no tapping or packing). That stuff sucks up moisture like crazy. Mine was very moist, first coconut flour recipe I've tried that actually tasted terrific!!! Did you use 1 pan and slice it to make 2 layers?
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Old 02-01-2009, 11:29 AM   #167
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Here's my AZ Cardinal Cupcakes. I used the right food coloring, and added some shaved Lindt bar to it.
Attached Images
File Type: jpg DSCN0999.jpg (71.1 KB, 34 views)
File Type: jpg DSCN1001.jpg (55.8 KB, 32 views)
File Type: jpg DSCN1003.jpg (60.8 KB, 30 views)
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Old 02-01-2009, 11:33 AM   #168
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Hey Di!!

They look great..how many cupcakes does this recipe make?

HUGS!
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Old 02-01-2009, 11:36 AM   #169
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WOW! Diana... those cupcakes look like the one's from the bakery! How long did you cook them and which frosting recipe is that?
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Old 02-01-2009, 11:49 AM   #170
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Diana, those cupcakes are beautiful!
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Old 02-01-2009, 12:13 PM   #171
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I actually doubled the recipe, I have a big family. I used Laurens frosting recipe but added the food coloring to half. I also used a 2D and 1M tip with a piping bag. My sister wanted me to add the chocolate specs to them. I baked them for about 20 minutes. But just in case, check them at 15 min.

Thanks Ladies!!

Last edited by Determinedtolose; 02-01-2009 at 12:14 PM..
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Old 02-01-2009, 01:45 PM   #172
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Those are some GORGEOUS cupcakes, Diana! The piping of the frosting is beautiful. Wish I could get mine to look like that!
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Old 02-01-2009, 06:13 PM   #173
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Thank you Lauren, just followed your recipe to the T, and they were delicious, again!!

I was thinking of doing a version of a tres leches cake, but adding some co milk, and some heavy cream by poking holes in the cake.

Really, the possibilities of this cake are endless, Lauren.
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Old 02-01-2009, 06:36 PM   #174
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Really, the possibilities of this cake are endless, Lauren.

INDEED

It's on the menu for next weekend at our house: chocolate layer cake. Despite the candida cleanse, I tested a small amount of cream cheese frosting with added cocoa powder, and I was pleasantly surprised that I liked the taste as much as I did!!!!!
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Old 02-02-2009, 05:23 AM   #175
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Do you sift the coco flour, then spoon and scoop? I always do this to make sure there's isn't too much flour in the recipe. If it's packed in there, then that could be why your cake is dry. Also I think my cooking time might be a bit long for a lot of people's ovens.
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Mine looked just like regular cake batter and I did take it out before all the time was up (it started pulling away from the edges). Like Lauren said above, sounds like there might be too much coconut flour (I always sift because it clumps terribly, then just lightly scoop and level w/knife - no tapping or packing). That stuff sucks up moisture like crazy. Mine was very moist, first coconut flour recipe I've tried that actually tasted terrific!!! Did you use 1 pan and slice it to make 2 layers?
I made a really foolish decision several years ago to give my mom my sifter...it was one of those pretty antique-y ones - because "I don't eat flour, why would I need anything that sifts flour!" Time to go snatch it back!
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Old 02-02-2009, 05:25 AM   #176
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I made a really foolish decision several years ago to give my mom my sifter...it was one of those pretty antique-y ones - because "I don't eat flour, why would I need anything that sifts flour!" Time to go snatch it back!
A bowl and a whisk work just fine for sifting.
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Old 02-02-2009, 07:14 AM   #177
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INDEED

It's on the menu for next weekend at our house: chocolate layer cake. Despite the candida cleanse, I tested a small amount of cream cheese frosting with added cocoa powder, and I was pleasantly surprised that I liked the taste as much as I did!!!!!
That's exactly what I did for my chocolate cake and it was fabulous!!
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Old 02-02-2009, 11:38 AM   #178
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Sorry 'bout the Cardinals, Diana! At least your cupcakes probably cheered everyone up.

KB, I wanna see that layer cake! Your RV layer cake was beautiful.
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Old 02-02-2009, 12:06 PM   #179
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Thanks Lauren, everybody loved the cupcakes. They taste good when they've been in the fridge.

Yeah KB, show us your cake!!
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Old 02-02-2009, 02:57 PM   #180
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A bowl and a whisk work just fine for sifting.
Thanks! Never woulda thought of that! I probably would've demanded that my mom bring my sifter back!
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