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Marcus’ parents are visiting (they are so cute!) and I know they enjoy desserts – so it was a good excuse to get rid of a large portion of cake. Once the cake was done and photographed, we hurried over to our neighbor’s house with half of it. Layers of cake, buttercream frosting, and chocolate espresso ganache I have a gazillion piping tips and only know how to use about 3 of them. I like simple because that’s about the limitation of my decoration skills. I like to tell folks that I like simple because simple is elegant (tis true). I generally go with simple edible decorations. My problem usually comes when it is time to decorate. Layered cake assembly is becoming a no-brainer for me and I go on auto-pilot. Make that chocolate espresso swiss meringue buttercream frosting Instead of the buttercream frosting that Marcel gives us, I reverted to my trusty Swiss meringue buttercream frosting (ha, you thought I was going to say Swiss army knife? I like those too). Remove the cakes from their pans after coolingĬhocolate, chopped unsweetened chocolate, and espresso powder for buttercream frosting I had no troubles with the cake (with my adjustments) except that my oven isn’t completely level and well – that’s me being a lazy bum who’d rather trim it off than try to level the stupid oven… No worries. Incorporating dry ingredients and sour creamĪlthough the instructions for the batter may seem tedious, I highly recommend following them because the additional beating transforms the batter into a light and fluffy mix. ![]() Seemed to work just fine (the cake is delicious on its own). I replaced the cake flour with all-purpose flour and reduced the leavening by 75%. I just can’t stand tanking a recipe because of elevation, but I especially hate to tank a recipe that requires multiple components and almost 1.5 pounds of good quality dark chocolate. I’ve made it several times at sea-level, but the degree of involvement made me reluctant to try it at elevation until now. This is Marcel Desaulnier’s Chocolate Espresso Fudge Cake from one of my favorite cake books: Death by Chocolate. Whipping eggs, butter, and sugar into the fluffiest of batters Today we had rain (and snow in the high country!) with temps flirting with the 30s. I’ve been wanting to make this for a while, but between the heat of summer, health issues, and getting stuff done in between health issues – I haven’t had a chance. Today I made Jeremy’s (belated) birthday cake. I wonder among foodies if they love the cooking or the eating more?Ĭase in point. I didn’t used to think so, but after spending months cooking and baking things I couldn’t eat during chemo, I realized that for as much as I love to eat the food, I love the making of it even more. ![]() But the problem for me is that I would miss the prep more than the eating. He still talks about it like some concept that would free up a few hours a day, that is until I mention sushi, or pan-seared scallops, or crab, or chocolate or… I can see the appeal of chow, to get more hours in the day. He really liked the idea of bachelor chow, sort of like Kaweah’s dry kibbles – same thing every meal. When we first moved in together, Jeremy used to complain about how much time was spent preparing meals. Building and destroying mechanics are wonky and inefficient. We all know that this game is mostly an idle game, the option should be there. This game really favours style over function. Pulsating indicator of selected object or item. Sure, take it, it's not like I need to see what's happening on the right side of the screen or anything. Item feed obstructs 1/5th of the whole game screen. You're essentally shooting yourself in the foot by progressing through the game. ![]() Droid AI constantly obstructs object hitboxes. You will start to think this game wants to fight you. Seriously, where is it? Should be an option to use your default computer mouse cursor in-game, it's not fancy, but at least it gets the job done. Becomes mildly inconvenient in the midgame, when you can't split your resources to sell one half and use the other. No option to move or split items in the inventory or the toolbar. You'll have to use your sound mixer to control the volume of the game. ![]() Sound settings might as well not exist. I guess the developer went the realistic route. The menuing in this game is bad as it is, please give us something to work with. I'm no developer, but CTRL+mousewheel shortcut doesn't seem to me to be very difficult to implement into the game. I honestly have no idea why the the game screen is zoomed in so much by default and why there's no option to change it. Best-case scenario you end your game session with a headache, worst-case scenario on the floor having a seizure. That said, the game is far from finished and should belong in the early access category with a much lower price tag. It's always exciting to see a new game made by a single independent developer, this in itself is a big accomplishment. ![]() Let me start by saying that I really appreciate HopFrog's effort and time that he put into his passion project that we now know as Forager, it was long three years of development and the game finally sees the light of day. You can make an even pattern or disperse the fruit randomly. Step 16 - Top the pastry cream with the fruit and berries of your choice. Step 15 - Fill the cooled shortbread crust with the chilled vegan pastry cream spreading it out in a smooth even layer. Then take it out of the oven and let it cool at room temperature. Step 14 - Bake the shortbread layer for 30 minutes at 350° F (176° C). Step 13 - Press the shortbread dough into a smooth even layer on the bottom and up the edges of a tart pan. Step 12 - Mix together 1 cup of flour, 1/2 cup softened vegan butter, and 1/4 cup of sugar until you have a thick smooth dough. Step 11 - Preheat the oven to 350° F (176° C). Step 10 - Chill the custard for a least 4 hours before using it as pastry cream in the tart. (This will prevent it from getting a skin on top.) Step 9 - Pour the custard into a bowl and lay a sheet of plastic wrap directly over it so that no air is touching it. Then add the zest of 1 lemon if you choose. Step 8 - Remove the custard from the heat and add 2 tablespoons of vegan butter and 1 teaspoon of vanilla extract and stir well until it's incorporated. Step 7 - Once all of the chickpea "egg" has been added simmer at a low boil for 3 minutes stirring constantly. Step 6 - Once the mixture has boiled slowly for about 30 seconds, slowly add the chickpea flour egg mixture while continuing to stir with the whisk. ![]() As it starts to boil slowly, stir constantly. Step 5 - Turn on the heat to medium and stir frequently with a whisk. Then stir in the remaining 3/4 cup of cold oat milk. Step 4 - Add 1/3 cup of sugar, and 1/8 teaspoon of salt, and slowly pour in 1/4 cup of cold oat milk and stir well with a whisk until all of the lumps are gone and the cornstarch is fully dissolved. Step 3 - Sift 2 tablespoons of cornstarch into a heavy-bottomed saucepan. Step 2 - Add the remaining 1 tablespoon of water to the chickpea flour mixture and stir again until it's very smooth. Step 1 - Sift 3 tablespoons of chickpea flour into a small container and then add 2 tablespoons of water and stir well until all of the lumps are out. □ Instructions for the custard filling Make the vegan egg Microplane - or zester to zest the lemon.Heavy Bottomed Pan- a heavy saucepan will provide more even heat distribution and keep your custard from burning.Wire Mesh Strainer- for sifting the chickpea flour and cornstarch to avoid lumps.A Tart Pan - I used a large 9-inch tart pan, but you could also use small individual tartlet pans or even a pie dish if you don't have a tart pan.Apricot Jelly - For the shiny glaze on top of the fruit tart.You can use any fruit or berries that you want. Lemon Zest - For a fresh and bright lemon flavor.Turmeric - Just a dash for a yellow color if desired.You can use any type of vegan butter that you want. ![]() Vegan Butter - For a rich and creamy consistency.Canned coconut milk also gives it a very rich texture, yet it does have a coconut flavor. However, you can also use almond milk, soy milk, or coconut milk. Plant-Based Milk - After testing nearly every type of vegan milk, my family and I decided that oat milk had the best flavor and consistency.You can use any sweetener that you would like, but the whiter the sugar, the lighter your custard will be. Water - To mix with the chickpea flour.Chickpea Flour - To mix with water to form a chickpea flour egg replacer.Sugar - white or light-colored sugar will make the whitest shortbread.I like to use the stick version of my homemade vegan butter. Vegan Butter - any vegan margarine will work.Gluten-free flour mixes also work well for this recipe, however, I don't recommend almond flour. ![]() Understanding the differences between these technologies is important to finding the perfect toothbrush that fits your needs. There are two other primary types of electric toothbrushes to select from 3D cleaning action technology and Sonicare technology. Oral-B iO9 in Rose Quartz or if a purple electric toothbrush is more your style, try the Oral-B iO8 in Violet Ametrine, giving you even more ways to personalize your daily brushing routine. In addition to its revolutionary cleaning technology, the Oral-B iO also differentiates itself from other brushes with its unique shade options. With up to 7 Smart Modes to choose from and innovative tracking technology, you’ll get a personalized clean that covers all areas of the mouth along with individual tooth surfaces. Plus, Allure awarded the iO9 with the Best of Beauty Breakthrough for 2020.Įnergy is transferred from the iO’s exclusive, smooth magnetic drive system directly to the bristle tips for a clean that’s both thorough and gentle on teeth and gums. 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