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Old 05-22-2009, 11:11 AM   #31
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[COLOR="Green"]Lauren,

What can I use in place of the lemon zest? Lemon Juice? Thanks for the recipe...oh, and i made the chewy honey nut cookies (i believe that's the name) and everyone on my job requested the recipe. They were really good...thanks for sharing your recipes...
[/COLOR]
Sorry I didn't see your question...

Any sort of citrus zest should be fine. Or just replace 1/4 cup of the water with lemon juice, but I'm not if that would pack the same punch!

So glad there have been successes with this recipe! Trifle, shortcakes... amazing ideas I'm filing away for summer parties and whatnot. Creativity in the kitchen abounds here at LCF!
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Old 05-22-2009, 06:06 PM   #32
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Quote:
Originally Posted by jacksmixedtape View Post
Sorry I didn't see your question...

Any sort of citrus zest should be fine. Or just replace 1/4 cup of the water with lemon juice, but I'm not if that would pack the same punch!

So glad there have been successes with this recipe! Trifle, shortcakes... amazing ideas I'm filing away for summer parties and whatnot. Creativity in the kitchen abounds here at LCF!
Thanks Laruen,

I made it and it was a big flop...it looked nothing like yours...nothing at all, but it didnt taste to bad..i will make it again, but next time i will follow the instructions...gonna make the cookies again tonite..my fave
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Old 05-22-2009, 06:46 PM   #33
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I love pound cake. I'll have to give this one a try. It looks really good.
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Old 05-23-2009, 12:16 PM   #34
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I plan on making this tomorrow morning for the evening. I may do a berry mash to put over this and make some whipped cream.

I thought about using the mix as a cobbler, but not sure how to make a thick syrup for the berries. Just wondering if it would work?

But the cake looks good and would wonderful with some lc chocolate sauce over it too!!

Good job Lauren!!
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Old 06-02-2009, 03:42 PM   #35
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Lauren, I made your pound cake and ate most of it already. Really delicious. I agree with Mslaster. It almost seems like cheesecake. However, mine was very coconut tasting. I happen to love coconut. My husband, who is not a fan of coconut, would not touch it. I wonder if it's the brand of coconut flour I used? Anyway, next time, I will put in coconut extract to emphasize it's coconuttty goodness. Thanks for the recipe.
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Old 06-04-2009, 10:58 AM   #36
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I made this...not without bumps thou...

Hi gang!

I finally made this...I thought that since everyone thought this was wonderful I decided to double it... The only thing different in doubling the recipe is that I used 18 Jumbo Eggs instead of 20!!

Finally got it all mixed up and thought I was just going to have 2 9 x 5 inch baking pans..NOPE...I had 3!!

Still baked at the same time and I turned them out of the pans this morning...SO GOOD!! So moist also..ok...I know I wont be able to eat all 3 loaves before they mold..is this ok to freeze Lauren?

Thanks again for a wonderful recipe!!

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Old 06-04-2009, 11:35 AM   #37
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Sounds and look great. Will put on my list for a little later. Thanks
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Old 06-04-2009, 04:23 PM   #38
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Christina, the cake freezes really well! I froze individual slices that kept well for over a week.

Soobee, mine did not taste very coconutty with Bob's Red Mill brand coconut flour.
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Old 06-05-2009, 05:08 AM   #39
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That might explain it, then. I used another brand.
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Old 06-30-2009, 10:11 AM   #40
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I made this just now. It didn't look brown on top, but it rose pretty good. I'll have to wait until tomorrow to see if the taste came out alright. Oh and mine only baked for an hour.
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Old 07-09-2009, 05:26 PM   #41
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I am getting ready to make these again, but this time I am going to use orange zest. I've tried looking for coconut flour locally, but can't seem to find it. I don't want to have to drive to trader joe's just to get some. Can I just make my own coconut flour by putting some shredded coconut in the processor? Would that work?

I have Bob's red mill unsweetened flaked coconut
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Old 07-09-2009, 06:33 PM   #42
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NurseMonkee - Seems like I've read that that's a no-no. I'll see if I can find something on it for you.

Last edited by Tweaker Geek; 07-09-2009 at 06:35 PM..
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Old 07-09-2009, 06:41 PM   #43
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Nurse - this is a post from Lauren about making your own coconut flour: "I don't think you can make homemade coconut flour because it a) is defatted, and b) is extremely finely ground, to the point of being a powder."
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Old 07-10-2009, 03:48 AM   #44
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I tasted this and I really don't know why, buy mine did not taste that sweet. I used the exact amounts. . .added the honey in stead of E.
Not to thrilled about this one. I'll stick to Laurens Chocolate cakes, pies brownies.
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Old 07-10-2009, 04:32 AM   #45
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Quote:
Originally Posted by Tweaker Geek View Post
Nurse - this is a post from Lauren about making your own coconut flour: "I don't think you can make homemade coconut flour because it a) is defatted, and b) is extremely finely ground, to the point of being a powder."
Thanks Tweaker! Unfortunately I think there's just no sub for coconut flour that can be made at home since it's a by product of coconut milk production, a commercial process.

Diana, thanks for sharing your experience with this! It is not as sweet tasting with the honey. Also, if you let it sit for a day, it should be better than when you first tasted it. Angie made a beautiful trifle with some chopped up cubes of this, so if you're looking for a tasty way to use it up that might be for you. Just fyi--sorry you didn't love this one!
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Old 07-10-2009, 09:41 AM   #46
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What to do with all my flake coconut now...

LOL.

Thanks for the heads up on the coconut flour. I was going to just toss it in my processor until fine. I'll save myself the time and cash and just buy real coconut flour.
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Old 07-10-2009, 09:49 AM   #47
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Lauren's almond joy bars or crunchy no-bake snack bars are a good way to use up flake coconut. You can also make your own coconut milk from flake coconut.

1 1/4 cups shredded dried packaged coconut( unsweetened )
1 1/4 cups boiling water

Directions
Pour boiling water over coconut.
Let set several minutes.
Place in blender and carefully puree mixture.
Strain through cheesecloth,pressing out as much liquid as possible.
Discard coconut.
Cool mixture and cover and chill.
Use within a day or two.
Or freeze for later use.
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Old 07-10-2009, 11:08 AM   #48
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Hi Lauren,
that's exactly what I'm going to do with the rest of it. But I really do like the texture of it.
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Old 08-01-2009, 12:03 PM   #49
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I made this pound cake early yesterday and just tried some a bit ago. It is really delicious!

To anyone thinking of trying this, it makes a LOT of batter. I got one large loaf (used an Anchor Hocking glass loaf pan) and ELEVEN regular size cupcakes.

My loaf is identical to the one pictured by Lauren -- nicely browned and very dense inside. I ate one of the muffins with my morning coffee and I couldn't taste much of a coconut flavor at all (I used Bob's Red Mill).

I'll make this again, however, I might halve the recipe while keeping the 1 tsp. lemon zest.

Again, many thanks to Lauren for sharing these wonderful concoctions with us! My next effort will be the black bean cake.
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Old 08-01-2009, 01:08 PM   #50
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Wow Lauren! This looks so delicious, I can't wait to try the recipe. I love using coconut flour. Thanks for posting this.
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Old 08-31-2009, 12:28 PM   #51
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Old 09-02-2009, 12:13 AM   #52
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Thank you for the bump!

Jill, glad the pound cake worked out for you. Glad it turned out like the photo!
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Old 09-02-2009, 08:16 AM   #53
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Thank you for the bump!

Jill, glad the pound cake worked out for you. Glad it turned out like the photo!
Lauren, I was so excited when my pound cake looked like yours LOL!! I'm not the world's greatest baker, so that was a major accomplishment for me. The thing I LOVE about your pound cake is its versatility -- it can be topped with oh so many things to make the most scrumptious desserts! I've tried it with chocolate ganache, lemon curd, fresh strawberries and whipped cream and now I'm eyeing some blueberry topping that Redeemed posted recently!

Hubs isn't usually a dessert eater, but he LOVES all of your goodies! Hurry and finish school LOL...we're so going to miss you!!
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Old 09-02-2009, 11:59 AM   #54
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I've read all the reviews

In the end I thought I would make it just as Lauren's recipe
calls for the ingredients. Maybe sweeten it a bit more. (sweetaholic)
Lastly I thought how good cream cheese/coconut icing would be on top.

Thanks Lauren ..... you is da baking diva.
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Old 09-02-2009, 08:01 PM   #55
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What a sweet comment Barbo! Great idea with that cream cheese coconut icing. My mouth is watering...

Jill, aww if I get any free time I'll be playing in the kitchen! No promises with orgo taking over my life. Keep your hubby happy with the pound cake in the mean time? Omg lemon curd with this pound cake would be so fab. The tartness and richness would be great together. Do you have a curd recipe?
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Old 09-02-2009, 08:49 PM   #56
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I've used Ina Garten's lemon curd recipe and Alton Brown's, plus a couple out of my Southern Living cookbooks. I think I liked Ina's best...all are similar and really easy to LC. I put it on your pound cake, cheesecake and it's also good plain with some whipped cream on top!
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Old 09-02-2009, 10:41 PM   #57
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What a sweet comment Barbo! Great idea with that cream cheese coconut icing. My mouth is watering...

Jill, aww if I get any free time I'll be playing in the kitchen! No promises with orgo taking over my life. Keep your hubby happy with the pound cake in the mean time? Omg lemon curd with this pound cake would be so fab. The tartness and richness would be great together. Do you have a curd recipe?
jok n' al sell a lemon curd you can get here on the netrition site...hth
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Old 05-20-2010, 02:35 PM   #58
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Bumping for Angie Truffle Recipe :]
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Old 07-28-2010, 06:16 PM   #59
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I want to try the truffle recipe too!!! Sounds deelish! And Lauren's pic looks even better!!
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Old 07-31-2010, 07:10 PM   #60
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I have all the ingredients except yogurt. I have hoods milk though and was wondering if I added some lemon juice to it and allowed it to curd if that might work to replace yogurt?
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