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Old 09-29-2010, 10:16 AM   #121
Charski
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This improves with mellowing too, like many LC baked goodies. I ice it then refrigerate - last night it tasted SOOOO GOOOOD! And I made it Monday.
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Old 09-30-2010, 10:59 AM   #122
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I want this.. but I dont have enough almond flour....
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Old 09-30-2010, 11:40 AM   #123
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Can you make a half recipe?
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Old 09-30-2010, 11:46 AM   #124
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Wondering if this can be make with Kevin's LC bake mix??
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Old 10-01-2010, 04:52 AM   #125
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I think I do have enough for 1/2.. I am hoping to get out of work at 12 today so I can make this when I get home!!
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Old 10-01-2010, 09:38 AM   #126
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1/2 recipe makes a nice 8 x 8" square pan, or 1 round layer.

I did my last one in an aluminum foil pan and it ran over in the oven as it cooked, so do be careful, or put a baking sheet under it just in case!
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Old 11-11-2010, 02:39 PM   #127
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This would be great to take along to a Thanksgiving dinner. The cake looks positively delicious and aside from the carrots - I already have everything to just whip this together!
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Old 11-11-2010, 05:36 PM   #128
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That cake looks absolutely fabulous!!!

I usually grind my own almond "flour" and then sift it so that it is really fine. Is the Honeyville almond flour really fine or more coarse? I haven't had any texture issues making my own...but I was just curious as to the difference.
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Last edited by RVcook; 11-11-2010 at 06:30 PM..
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Old 11-11-2010, 05:42 PM   #129
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Quote:
Originally Posted by Charski View Post
Can you make a half recipe?
I always make just 1/2 the recipe. It makes 12 cupcakes or muffins, depending on the time of day you eat them, of course. This is a delicious recipe!
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Old 11-11-2010, 06:04 PM   #130
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When I made an apple cake out of this, I did 1/2, too..We are a family of 3 and a 9 x 9
is about right before we get too sick of the same thing.

Of course, we could make 2 pans..Freeze one for later, too.
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Old 11-14-2010, 06:11 PM   #131
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Quote:
Originally Posted by RVcook View Post
That cake looks absolutely fabulous!!!

I usually grind my own almond "flour" and then sift it so that it is really fine. Is the Honeyville almond flour really fine or more coarse? I haven't had any texture issues making my own...but I was just curious as to the difference.
RVcook - I use Honeyville almond flour and I think it is really finely ground. I like it a lot. I've also used Bob's Red Mill, but I like the Honeyville better -- it's more finely ground.

Linda
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Old 11-14-2010, 07:14 PM   #132
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Honeyville makes a perfect blanched almond flour, IMHO. It's very fine and almost fluffy, and the finished products have always been excellent.

I USED to use Trader Joe's almond meal, but the finished products made with that were heavier and darker in color (it's not from blanched almonds) and while perfectly good, the Honeyville is better at giving me the results I'm looking for.
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Old 11-14-2010, 08:05 PM   #133
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Thanks Linda and Charski! The term "fluffy" was what I needed to hear. I thought that the Bob's Red Mill was a little coarse for me, but I've never ordered the Honeyville. Now I know which one will yield the best results.

Thanks again.
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Old 11-14-2010, 08:32 PM   #134
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Need almond flour. I ordered 1 bag-and it smelled so bad that I have never gotten up the nerve to buy another, but I really want to try all these recipes
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Old 11-14-2010, 08:37 PM   #135
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Quote:
Originally Posted by CarolynF View Post
When I made an apple cake out of this, I did 1/2, too..We are a family of 3 and a 9 x 9
is about right before we get too sick of the same thing.

Of course, we could make 2 pans..Freeze one for later, too.
Did you use shredded apple in place of the carrots?

Also, just wondering what the dark spots in the original picture of the cake are? The look like raisins??
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Last edited by WildflowerMama; 11-14-2010 at 08:40 PM..
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Old 11-15-2010, 04:52 AM   #136
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I think the dark spots are probably the nuts. The original recipe calls for pecans, but I use walnuts.

We just got a Trader Joe's here in Maine and I bought a bag of their almond flour because it was so cheap. ($3.99 a lb. I think!) I normally buy Honeyville almond flour 10 lbs. at a time and keep it in the freezer. It's great! Now, I'm thinking that I will mix the Honeyville almond flour with the TJ's as it sounds like the TJ's might be too heavy on its own. I'll try 2:1 ratio in a recipe and see how that goes. If that's okay, I may try 50/50.
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Old 11-15-2010, 09:02 AM   #137
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Now that's a great idea, Cathy! Why didn't *I* think of that!

I have just a little of the Honeyville left, have been waiting on them to send me a discount code, which I get EVERY month but the month when I need the product! So I might just try mixing it half & half - thanks!
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Old 11-15-2010, 12:56 PM   #138
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OMG, my mouth is watering from the picture! I'm going to make this tonight and hope that since I only have splenda (granulated) it won't taste too sweet. I also have brown spenda, maybe I'll experiment.

Thank you so much for this recipe, I'll let you know if it turns out!
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Old 11-15-2010, 01:13 PM   #139
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Quote:
Originally Posted by Charski View Post
This improves with mellowing too, like many LC baked goodies. I ice it then refrigerate - last night it tasted SOOOO GOOOOD! And I made it Monday.
I agree w/ Charski. If you stick this in the fridge overnight, something magical happens. I don't understand it but it tastes just like a regular cake. I am making this for Thanksgiving....can hardly wait. I make it for hubby infrequently (can't stay out of it). He's a type 2 diabetic and it doesn't raise his blood sugar.
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Old 11-15-2010, 01:19 PM   #140
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Totally agree about Honeyville. I buy it 25 lbs per. Love that stuff. Julie
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Old 01-17-2011, 09:57 AM   #141
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Would this work as muffins? I would like to make something different and portable for breakfast.
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Old 01-17-2011, 11:13 AM   #142
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I don't see why not? Portion control would be good too!
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Old 01-17-2011, 01:18 PM   #143
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I bought my mom some carrot cake cookies. two cookies and in the middle the cream cheese frosting. I think I might try to make cookies with this recipe. She is in the hospital right now, so I'm busy going back and forth, so I'll try this later and keep you informed. Julie
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Old 01-17-2011, 01:56 PM   #144
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Old 01-17-2011, 05:30 PM   #145
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Yum! I'm a fan of the cream cheese icing. I could add some lemon juice or zest to that to add a zing.
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Old 01-18-2011, 10:11 AM   #146
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I made the muffins. The only thing I did differently from the original recipe was to bake for only 20 minutes. They are wonderful. My husband said this is by far the best LC "sweet" recipe I've made. Thanks chickenlady
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Old 01-18-2011, 11:44 AM   #147
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I made the muffins. The only thing I did differently from the original recipe was to bake for only 20 minutes. They are wonderful. My husband said this is by far the best LC "sweet" recipe I've made. Thanks chickenlady


So glad it was successful! How many muffins did it make? Did you use a regular-sized pan? Did you use paper liners, or just grease the pan up good? Details! We need DETAILS!
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Old 01-18-2011, 01:34 PM   #148
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Charski... I halved the recipe because I didn't want to use too much almond flour if no one liked them. Half the original recipe makes 12 full cupcakes. I made them in a silicone pan with no liners. If I was using a metal pan, I would use liners.
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Old 01-18-2011, 03:02 PM   #149
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Thanks, cjack1, good to know!
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Old 01-19-2011, 10:05 AM   #150
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I made this yesterday as cupcakes in a metal pan-it made 12 filled-up regular size cupcakes and 1 extra that I put in a mini cake pan. I like the clean look of regular cupcakes so I didn't use liners. They popped out nicely with just Pam spray. Very tasty. This is a good recipe. Planning ahead for the weekend for myself while I have a house full of company and lots of high carb foods. Thanks
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