Comments for Sweet Thursdays Cafe

Comment on Daring Baker April 2012: Armenian Nazook and Nutmeg Cake by Christy

Christy — Mon, 30 Apr 2012 15:01:45 +0000

A big thank you to Rusty for helping me tame the code to get the images to display how I wanted on this post!

Comment on Daring Baker April 2011: Maple Mousse in an Edible Container (Pretzel Bowls!) by Anonymous

Anonymous — Wed, 27 Apr 2011 14:06:40 +0000

I like how the pretzels came out! We should try them again sometime just to make pretzels.

-Allyson

Comment on Daring Baker March 2011: Yeasted Coffee Cake by Lea

Lea — Wed, 13 Apr 2011 21:58:34 +0000

Baked mousse? Wow!
And bananas… quite special! Great!

Comment on Daring Baker March 2011: Yeasted Coffee Cake by veena krishnakumar

veena krishnakumar — Sat, 02 Apr 2011 02:22:46 +0000

Coffee cakes looks very good

Comment on Daring Baker Jan 2011: Biscuit Joconde Imprime by Ashlae

Ashlae — Fri, 28 Jan 2011 05:54:16 +0000

I'm surprised that Ener-G egg replacer worked! I was worried about the sponginess of the cake, if using Ener-G. Your entremet turned out beautiful, and your fruit + mousse filling looks divine.

Comment on Solo Mission: Raspberry Oatmeal Bars – Jan. 2010 by Christy

Christy — Fri, 05 Mar 2010 03:13:56 +0000

I made these bars again as a snack for a recent vacation, and have the following additional observations:

If you melt the butter instead of let it soften at room temperature, it is easier to work into the sugar and oats, and stays set under the fruit filling, making adding that layer easier. The down side, made it harder to get an even crumble that makes the top layer. I had to add extra oats to cover all the preserves I used.

All in all, I think I prefer the non-melted butter method, and will have to remember to set it out before I begin the process so it gets soft enough to work with.

Also, individually wrapped in cellophane, they last many days, but do start getting soggy after a while.