If it didn't have calories, right now I would eat...
Replies
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nytrifisoul wrote: »I must be in the minority, but i hate buttercream iceing on a cake. I litterally scrape off icing when someone gives me a slice of cake, not because of calories, i just don't like iceing. I can handle a thin layer of whipcream iceing but nothing crazy sweet like buttercream.
My mom made epic buttercream icing...but the stuff that most grocery store type cakes ice their cakes with is simply non edible...imo. (tastes 'oily' to me...)
However, I remember ordering a really expensive cake from a highly acclaimed bakery for my dad's 80 birthday (cost over $100 as I recall) and the buttercream icing was just that...a thick layer of sweetly favored butter. I was so embarrassed that I had to serve to his guests...It's funny now though
sorry...that traditional wedding cake fondant icing is pretty damn gross too...actually the whole thing is yucky imo
gosh...picky, picky
:laugh: it's yummy.. especially the hard little fondant flowers.. Wedding cakes seem to be all mudcake these days. I haven't had proper old fashioned wedding cake in years.0 -
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slimgirljo15 wrote: »The old fashioned wedding cake..
What is this?0 -
corinasue1143 wrote: »slimgirljo15 wrote: »The old fashioned wedding cake..
What is this?
Back in the "olden" days wedding cakes were a rich dark fruitcake topped with a marzipan layer and then royal icing then decorated with little flowers for example that are pretty much hard sugar..
Feeling nostalgic.. you'd often get a little paper envelope with a slice of cake to take home..
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nytrifisoul wrote: »I must be in the minority, but i hate buttercream iceing on a cake. I litterally scrape off icing when someone gives me a slice of cake, not because of calories, i just don't like iceing. I can handle a thin layer of whipcream iceing but nothing crazy sweet like buttercream.
What?! The icing is the best part! I wish you were in my family, I'd trade you icing for cake! I took Wilton cake decorating classes and made cakes every week with buttercream icing to take in and learn to decorate. I never got tired of all that icing!2 -
A torta with a beer4 -
nytrifisoul wrote: »I must be in the minority, but i hate buttercream iceing on a cake. I litterally scrape off icing when someone gives me a slice of cake, not because of calories, i just don't like iceing. I can handle a thin layer of whipcream iceing but nothing crazy sweet like buttercream.
What?! The icing is the best part! I wish you were in my family, I'd trade you icing for cake! I took Wilton cake decorating classes and made cakes every week with buttercream icing to take in and learn to decorate. I never got tired of all that icing!
I bet your homemade icing was/is totally yummy. I would love to take cake decorating classes...except I'd want to eat it all!2 -
Tea loaf. Preferably made with Earl Grey. The crunchy sugar on top is a must.
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hobbitses333 wrote: »Right now its a big bowl of popcorn with butter and salt...I learned a neat trick.. I pop a little bit of it on the stove in a measure of coconut oil...plain goodness! To me it adds to the plain popcorn...Many of the movie theatres used it for years..some still do. I love popcorn!
I love all the pictures and ideas... How do you pop popcorn on the stove? My air popcorn broke after probably 15-20 years and I need to get a new one but in the meantime... ? Thank you...0 -
I love all the pictures and ideas... How do you pop popcorn on the stove? My air popcorn broke after probably 15-20 years and I need to get a new one but in the meantime... ?
Super easy, but more calories and more clean-up. Put a little bit of high temperature oil in your pot. I use sunflower. Add three kernels of popcorn. Turn heat to high. Measure the amount of popcorn you want to pop. When the first one or three kernels pop, add the rest. Now you'll want to pay attention. Shake the pan to keep the kernels moving, and you can turn the heat down. Lift the lid little if it's not vented to let out the steam. Steam will make the popcorn tough. If you can keep the steam out, pan-popped corn can be much more tender than air popped in my opinion. As the popping slows, you can put a little butter on top to melt.
When popping is really about done, transfer to a large bowl. Add your favorite salt, brewer's yeast, cayenne, garlic powder, or whatever. Someone told me to add the tiniest amount, like an eighth teaspoon, of sugar. I thought that was nuts, but tried it once with just salt and it was actually pretty good.
Eat.
Then you have to wash everything.
If you have a mircowave, yeah, you can use that instead. I ain't got one of them.
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Chocolate babka, all day every day. I shudder to think about the calorie count, and I'd absolutely eat the whole loaf.
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slimgirljo15 wrote: »corinasue1143 wrote: »slimgirljo15 wrote: »The old fashioned wedding cake..
What is this?
Back in the "olden" days wedding cakes were a rich dark fruitcake topped with a marzipan layer and then royal icing then decorated with little flowers for example that are pretty much hard sugar..
Feeling nostalgic.. you'd often get a little paper envelope with a slice of cake to take home..slimgirljo15 wrote: »corinasue1143 wrote: »slimgirljo15 wrote: »The old fashioned wedding cake..
What is this?
Back in the "olden" days wedding cakes were a rich dark fruitcake topped with a marzipan layer and then royal icing then decorated with little flowers for example that are pretty much hard sugar..
Feeling nostalgic.. you'd often get a little paper envelope with a slice of cake to take home..
Interesting!
I am always surprised when a wedding cake is anything other than white cake with white icing. Any kind, any color decorations0 -
A big honkin' piece of German chocolate cake.4
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On the topic of popcorn, try different kinds! I like in order blue, red, white, then yellow. The flavors have a nutty quality to them and more flavor. I'll buy white at the grocery store. My preferred way of making is with oil, kernels, butter. When it's done take some more butter and brown it in the pot, then pour over popcorn. I usually just add salt but any seasoning would be good! I haven't had this in awhile, now I want popcorn and not air popped!1
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It's cold and foggy and autumnal out there, and that means beef stew with dumplings!
...except not, because I'm a vegetarian, darnit.6 -
just_Tomek wrote: »hobbitses333 wrote: »Right now its a big bowl of popcorn with butter and salt...I learned a neat trick.. I pop a little bit of it on the stove in a measure of coconut oil...plain goodness! To me it adds to the plain popcorn...Many of the movie theatres used it for years..some still do. I love popcorn!
I love all the pictures and ideas... How do you pop popcorn on the stove? My air popcorn broke after probably 15-20 years and I need to get a new one but in the meantime... ? Thank you...
Much easier to make it in the microwave. Much much easier.
I will try it, thank you!0 -
Thank you!I love all the pictures and ideas... How do you pop popcorn on the stove? My air popcorn broke after probably 15-20 years and I need to get a new one but in the meantime... ?
Super easy, but more calories and more clean-up. Put a little bit of high temperature oil in your pot. I use sunflower. Add three kernels of popcorn. Turn heat to high. Measure the amount of popcorn you want to pop. When the first one or three kernels pop, add the rest. Now you'll want to pay attention. Shake the pan to keep the kernels moving, and you can turn the heat down. Lift the lid little if it's not vented to let out the steam. Steam will make the popcorn tough. If you can keep the steam out, pan-popped corn can be much more tender than air popped in my opinion. As the popping slows, you can put a little butter on top to melt.
When popping is really about done, transfer to a large bowl. Add your favorite salt, brewer's yeast, cayenne, garlic powder, or whatever. Someone told me to add the tiniest amount, like an eighth teaspoon, of sugar. I thought that was nuts, but tried it once with just salt and it was actually pretty good.
Eat.
Then you have to wash everything.
If you have a mircowave, yeah, you can use that instead. I ain't got one of them.
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only the real ones know2 -
pancakerunner wrote: »
only the real ones know
Eat them plain when they are fresh and warm. So tasty!1 -
I haven't had one of these is years, but they sound really good right now. I could easily demolish the box by myself.
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Cassandraw3 wrote: »I haven't had one of these is years, but they sound really good right now. I could easily demolish the box by myself.
I support this1 -
pancakerunner wrote: »Cassandraw3 wrote: »I haven't had one of these is years, but they sound really good right now. I could easily demolish the box by myself.
I support this
UPDATE: this entire box would be ~3,960 calories. but whose counting?1 -
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pancakerunner wrote: »Cassandraw3 wrote: »I haven't had one of these is years, but they sound really good right now. I could easily demolish the box by myself.
I support this
Reminds me of these cookies that I love indulging in a couple times a year.
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pancakerunner wrote: »Cassandraw3 wrote: »I haven't had one of these is years, but they sound really good right now. I could easily demolish the box by myself.
I support this
Reminds me of these cookies that I love indulging in a couple times a year.
hmmm. looks like whoopie pies??0 -
This is not me. A client brought us not one but TWO of these cinnamon rolls. I did not eat the whole thing but I did taste it and practically shoveled most of the whipped cream in my mouth.
It was not pretty. Some of the whipped cream tried to escape my fork at one point.
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