The LIW Small Talk Thread

[CNOS128]

I''m eating a frozen Milky Way for lunch.

 

[Lauren8211]

Date: 3/26/2010 2:32:10 PM
Author: TheBigT
I''m eating a frozen Milky Way for lunch.

Lucky!

 

[sunnyd]

Date: 3/26/2010 2:32:10 PM
Author: TheBigT
I''m eating a frozen Milky Way for lunch.

Did you bring enough for the class?

 

[CNOS128]

Date: 3/26/2010 2:38:19 PM
Author: sunnyd

Date: 3/26/2010 2:32:10 PM

Author: TheBigT

I''m eating a frozen Milky Way for lunch.

Did you bring enough for the class?

No, but I have 3 Cadbury Cream Eggs! They are part of my all candy, all the time diet, but I am willing to share.

 

[Hudson_Hawk]

OMG DH and I LOVE lemon curd! This cuppies sound amazing. BTW, I made this recipe last weekend and it''s seriously the best frosting I''ve ever had in my life. It definitely needs chilling time before frosting though, just a warning.

http://www.foodnetwork.com/recipes/food-network-challenge/kim-morrisons-real-vanilla-buttercream-frosting-recipe/index.html

 

[TooPatient]

Just got an e-mail from B:

"I just tried one. Excellent. A little tarteness, but still overtones of sweet coming from the (almond extract). Overall very nice indeed."


He goes on to mention a couple of people he works with who were "quite pleased" and "impressed" (high praise from them).


I''m glad they like them. They really are good and the work is worth it if people enjoy them. This is the first time I did the recipe as cupcakes and was a bit worried they wouldn''t work out.

 

[vc10um]

Date: 3/26/2010 2:40:33 PM
Author: TheBigT

Date: 3/26/2010 2:38:19 PM
Author: sunnyd

Date: 3/26/2010 2:32:10 PM

Author: TheBigT

I''m eating a frozen Milky Way for lunch.

Did you bring enough for the class?

No, but I have 3 Cadbury Cream Eggs! They are part of my all candy, all the time diet, but I am willing to share.

Apparently you and Princesss are on the same plan...

TP, I must admit, those cuppies sound delish.

 

[Hudson_Hawk]

Date: 3/26/2010 2:42:06 PM
Author: TooPatient
Just got an e-mail from B:


''I just tried one. Excellent. A little tarteness, but still overtones of sweet coming from the (almond extract). Overall very nice indeed.''



He goes on to mention a couple of people he works with who were ''quite pleased'' and ''impressed'' (high praise from them).



I''m glad they like them. They really are good and the work is worth it if people enjoy them. This is the first time I did the recipe as cupcakes and was a bit worried they wouldn''t work out.

Nice, good job! did you try one (or a dozen)?

A lot of people don''t realize that lemon curd isn''t supposed to be sweet. It''s supposed to border on too tart. I bet the sweetness of the frosting balanced it well.

 

[Lauren8211]

Glad they came out well, TP!

What jungian archetype do you suppose the cupcakes would fall under?

 

[TooPatient]

Date: 3/26/2010 2:41:49 PM
Author: Hudson_Hawk
OMG DH and I LOVE lemon curd! This cuppies sound amazing. BTW, I made this recipe last weekend and it''s seriously the best frosting I''ve ever had in my life. It definitely needs chilling time before frosting though, just a warning.

http://www.foodnetwork.com/recipes/food-network-challenge/kim-morrisons-real-vanilla-buttercream-frosting-recipe/index.html

It really isn''t an awful amount of work (except this time since I had to hollow out cupcakes) and the parts can easily be made ahead of time & assembled the next day.

Here is the lemon cake recipe. I usually leave the coconut off since it doesn''t add much to the flavor. (It does make the cake able to be covered though...)

They call it "lemon filling" but it is a lemon curd. I reduce the sugar slightly sometimes so it is a bit more tart to balance out the sweeter frosting, but just do the "lemon filling" recipe as written for use on scones etc.


ETA: NEVER refrigerate 7 minute frosting! (every time I have, the egg whites separated out and it was just a mess)

 

[winelover23]

Date: 3/26/2010 2:40:33 PM
Author: TheBigT

Date: 3/26/2010 2:38:19 PM
Author: sunnyd

Date: 3/26/2010 2:32:10 PM

Author: TheBigT

I''m eating a frozen Milky Way for lunch.

Did you bring enough for the class?

No, but I have 3 Cadbury Cream Eggs! They are part of my all candy, all the time diet, but I am willing to share.

Please send me the link to this diet.

 

[sunnyd]

Date: 3/26/2010 2:51:33 PM
Author: TooPatient

Date: 3/26/2010 2:41:49 PM
Author: Hudson_Hawk
OMG DH and I LOVE lemon curd! This cuppies sound amazing. BTW, I made this recipe last weekend and it''s seriously the best frosting I''ve ever had in my life. It definitely needs chilling time before frosting though, just a warning.

http://www.foodnetwork.com/recipes/food-network-challenge/kim-morrisons-real-vanilla-buttercream-frosting-recipe/index.html

It really isn''t an awful amount of work (except this time since I had to hollow out cupcakes) and the parts can easily be made ahead of time & assembled the next day.

Here is the lemon cake recipe. I usually leave the coconut off since it doesn''t add much to the flavor. (It does make the cake able to be covered though...)

They call it ''lemon filling'' but it is a lemon curd. I reduce the sugar slightly sometimes so it is a bit more tart to balance out the sweeter frosting, but just do the ''lemon filling'' recipe as written for use on scones etc.


ETA: NEVER refrigerate 7 minute frosting! (every time I have, the egg whites separated out and it was just a mess)

Did you eat the cupcake balls? I know I would have.

 

[Hudson_Hawk]

This isn''t 7 minute frosting, it takes a lot longer than that (maybe 30?). I mentioned the refrigeration because the simple syrup/egg white mixture is warm when you add in the butter. The butter melts and the "frosting" ends up the consistency of cake batter. I freaked when I saw this, but I tossed it in the fridge because I didn''t know what else to do with a gallon of liquefied frosting (drinking it was not an option). The next morning it had thickened to the perfect whipped frosting consistency. The egg whites cook when they''re mixed with the sugar so there''s nothing to separate and the butter emulsifies when you add it so it''s thoroughly mixed when it cools and hardens.

 

[CNOS128]

Date: 3/26/2010 2:56:02 PM
Author: sunnyd

Date: 3/26/2010 2:51:33 PM

Author: TooPatient

Date: 3/26/2010 2:41:49 PM

Author: Hudson_Hawk

OMG DH and I LOVE lemon curd! This cuppies sound amazing. BTW, I made this recipe last weekend and it''s seriously the best frosting I''ve ever had in my life. It definitely needs chilling time before frosting though, just a warning.


http://www.foodnetwork.com/recipes/food-network-challenge/kim-morrisons-real-vanilla-buttercream-frosting-recipe/index.html

It really isn''t an awful amount of work (except this time since I had to hollow out cupcakes) and the parts can easily be made ahead of time & assembled the next day.


Here is the lemon cake recipe. I usually leave the coconut off since it doesn''t add much to the flavor. (It does make the cake able to be covered though...)


They call it ''lemon filling'' but it is a lemon curd. I reduce the sugar slightly sometimes so it is a bit more tart to balance out the sweeter frosting, but just do the ''lemon filling'' recipe as written for use on scones etc.



ETA: NEVER refrigerate 7 minute frosting! (every time I have, the egg whites separated out and it was just a mess)

Did you eat the cupcake balls? I know I would have.

Cupcake ball-eater!

 

[winelover23]

Date: 3/26/2010 2:56:02 PM
Author: sunnyd

Date: 3/26/2010 2:51:33 PM
Author: TooPatient

Date: 3/26/2010 2:41:49 PM
Author: Hudson_Hawk
OMG DH and I LOVE lemon curd! This cuppies sound amazing. BTW, I made this recipe last weekend and it''s seriously the best frosting I''ve ever had in my life. It definitely needs chilling time before frosting though, just a warning.

http://www.foodnetwork.com/recipes/food-network-challenge/kim-morrisons-real-vanilla-buttercream-frosting-recipe/index.html

It really isn''t an awful amount of work (except this time since I had to hollow out cupcakes) and the parts can easily be made ahead of time & assembled the next day.

Here is the lemon cake recipe. I usually leave the coconut off since it doesn''t add much to the flavor. (It does make the cake able to be covered though...)

They call it ''lemon filling'' but it is a lemon curd. I reduce the sugar slightly sometimes so it is a bit more tart to balance out the sweeter frosting, but just do the ''lemon filling'' recipe as written for use on scones etc.


ETA: NEVER refrigerate 7 minute frosting! (every time I have, the egg whites separated out and it was just a mess)

Did you eat the cupcake balls? I know I would have.

tee hee

 

[sunnyd]

Date: 3/26/2010 2:56:38 PM
Author: Hudson_Hawk
This isn't 7 minute frosting, it takes a lot longer than that (maybe 30?). I mentioned the refrigeration because the simple syrup/egg white mixture is warm when you add in the butter. The butter melts and the 'frosting' ends up the consistency of cake batter. I freaked when I saw this, but I tossed it in the fridge because I didn't know what else to do with a gallon of liquefied frosting (drinking it was not an option). The next morning it had thickened to the perfect whipped frosting consistency. The egg whites cook when they're mixed with the sugar so there's nothing to separate and the butter emulsifies when you add it so it's thoroughly mixed when it cools and hardens.

Says who?! Could I dip my cupcake balls in it?

 

[Lauren8211]

Date: 3/26/2010 2:56:02 PM
Author: sunnyd

Date: 3/26/2010 2:51:33 PM
Author: TooPatient

Date: 3/26/2010 2:41:49 PM
Author: Hudson_Hawk
OMG DH and I LOVE lemon curd! This cuppies sound amazing. BTW, I made this recipe last weekend and it''s seriously the best frosting I''ve ever had in my life. It definitely needs chilling time before frosting though, just a warning.

http://www.foodnetwork.com/recipes/food-network-challenge/kim-morrisons-real-vanilla-buttercream-frosting-recipe/index.html

It really isn''t an awful amount of work (except this time since I had to hollow out cupcakes) and the parts can easily be made ahead of time & assembled the next day.

Here is the lemon cake recipe. I usually leave the coconut off since it doesn''t add much to the flavor. (It does make the cake able to be covered though...)

They call it ''lemon filling'' but it is a lemon curd. I reduce the sugar slightly sometimes so it is a bit more tart to balance out the sweeter frosting, but just do the ''lemon filling'' recipe as written for use on scones etc.


ETA: NEVER refrigerate 7 minute frosting! (every time I have, the egg whites separated out and it was just a mess)

Did you eat the cupcake balls? I know I would have.

Teehee.

 

[TooPatient]

Date: 3/26/2010 2:46:52 PM
Author: Hudson_Hawk

Date: 3/26/2010 2:42:06 PM
Author: TooPatient
Just got an e-mail from B:


''I just tried one. Excellent. A little tarteness, but still overtones of sweet coming from the (almond extract). Overall very nice indeed.''



He goes on to mention a couple of people he works with who were ''quite pleased'' and ''impressed'' (high praise from them).



I''m glad they like them. They really are good and the work is worth it if people enjoy them. This is the first time I did the recipe as cupcakes and was a bit worried they wouldn''t work out.

Nice, good job! did you try one (or a dozen)?

A lot of people don''t realize that lemon curd isn''t supposed to be sweet. It''s supposed to border on too tart. I bet the sweetness of the frosting balanced it well.

I showed great self control and didn''t have a single bite... which I regreted a couple of hours later when they were gone and I was wondering if they turned out okay

I did have a piece of homemade toast with lemon curd though...

The lemon curd from the store is just WAY too sweet. This recipe is a bit tart and I like to cut the sugar by 1/2 cup or so to make it extra tart.

 

[Lauren8211]

Date: 3/26/2010 2:57:30 PM
Author: winelover23

Date: 3/26/2010 2:56:02 PM
Author: sunnyd

Date: 3/26/2010 2:51:33 PM
Author: TooPatient

Date: 3/26/2010 2:41:49 PM
Author: Hudson_Hawk
OMG DH and I LOVE lemon curd! This cuppies sound amazing. BTW, I made this recipe last weekend and it''s seriously the best frosting I''ve ever had in my life. It definitely needs chilling time before frosting though, just a warning.

http://www.foodnetwork.com/recipes/food-network-challenge/kim-morrisons-real-vanilla-buttercream-frosting-recipe/index.html

It really isn''t an awful amount of work (except this time since I had to hollow out cupcakes) and the parts can easily be made ahead of time & assembled the next day.

Here is the lemon cake recipe. I usually leave the coconut off since it doesn''t add much to the flavor. (It does make the cake able to be covered though...)

They call it ''lemon filling'' but it is a lemon curd. I reduce the sugar slightly sometimes so it is a bit more tart to balance out the sweeter frosting, but just do the ''lemon filling'' recipe as written for use on scones etc.


ETA: NEVER refrigerate 7 minute frosting! (every time I have, the egg whites separated out and it was just a mess)

Did you eat the cupcake balls? I know I would have.

tee hee

JINX!

 

[winelover23]

observation: Curd rhymes w/ turd and tart rhymes w/ fart.

That is all.

 

[TooPatient]

Date: 3/26/2010 2:56:38 PM
Author: Hudson_Hawk
This isn''t 7 minute frosting, it takes a lot longer than that (maybe 30?). I mentioned the refrigeration because the simple syrup/egg white mixture is warm when you add in the butter. The butter melts and the ''frosting'' ends up the consistency of cake batter. I freaked when I saw this, but I tossed it in the fridge because I didn''t know what else to do with a gallon of liquefied frosting (drinking it was not an option). The next morning it had thickened to the perfect whipped frosting consistency. The egg whites cook when they''re mixed with the sugar so there''s nothing to separate and the butter emulsifies when you add it so it''s thoroughly mixed when it cools and hardens.

Good to be aware of. One of the books I have has a "7 minute frosting" recipe that is nearly identical to this. Of course it has a bunch of other strange/incorrect terms so I should have known...

Whatever it is, it is light and fluffy and yummy. (and great to bring with fruit as dessert at a dinner party)

 

[hisdiamondgirl]

Can you all come over and cook me? Ok, thanks!

ETA: OMG, I'm rolling over here. I meant cook FOR me of course!

 

[CNOS128]

Date: 3/26/2010 3:11:03 PM
Author: hisdiamondgirl
Can you all come over and cook me? Ok, thanks!

No!!! you are better raw.

 

[hisdiamondgirl]

Ahhh wife, I knew you would catch that before I had a chance to fix it

Oh, and thanks BTW!

 

[Lauren8211]

Date: 3/26/2010 3:07:02 PM
Author: winelover23
observation: Curd rhymes w/ turd and tart rhymes w/ fart.

That is all.

Wino for President!

 

[hisdiamondgirl]

Date: 3/26/2010 3:07:02 PM
Author: winelover23
observation: Curd rhymes w/ turd and tart rhymes w/ fart.

That is all.

And juice rhymes with...

 

[TooPatient]

Date: 3/26/2010 3:13:35 PM
Author: elledizzy5

Date: 3/26/2010 3:07:02 PM
Author: winelover23
observation: Curd rhymes w/ turd and tart rhymes w/ fart.

That is all.

Wino for President!

I second the nomination!

 

[winelover23]

Date: 3/26/2010 3:21:52 PM
Author: hisdiamondgirl

Date: 3/26/2010 3:07:02 PM
Author: winelover23
observation: Curd rhymes w/ turd and tart rhymes w/ fart.

That is all.

And juice rhymes with...

Moose?

 

[hisdiamondgirl]

Date: 3/26/2010 3:27:52 PM
Author: winelover23

Date: 3/26/2010 3:21:52 PM
Author: hisdiamondgirl

Date: 3/26/2010 3:07:02 PM
Author: winelover23
observation: Curd rhymes w/ turd and tart rhymes w/ fart.

That is all.

And juice rhymes with...

Moose?

Yeah that too...

 

[CNOS128]

Date: 3/26/2010 3:31:03 PM
Author: hisdiamondgirl

Date: 3/26/2010 3:27:52 PM

Author: winelover23

Date: 3/26/2010 3:21:52 PM

Author: hisdiamondgirl

Date: 3/26/2010 3:07:02 PM

Author: winelover23

observation: Curd rhymes w/ turd and tart rhymes w/ fart.


That is all.

And juice rhymes with...

Moose?

Yeah that too...

Loose!
Bruce!
Deuce!
Shoes! (sort of)
Papoose!
noose!
Goose!
Zeus!
Puce!