tag:blogger.com,1999:blog-929678509874574198.post2542414825706428689..comments2023-10-04T00:21:21.418-07:00Comments on Paprika: Chocolate Beet CakeRosannahttp://www.blogger.com/profile/03031857072541508916noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-929678509874574198.post-21382520736146793632011-09-13T20:07:57.917-07:002011-09-13T20:07:57.917-07:00Just made the cake. Haven't iced it yet. I did...Just made the cake. Haven't iced it yet. I did add in some vanilla.dbhttps://www.blogger.com/profile/02747114185075601583noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-43768563612335317592009-05-26T16:03:53.086-07:002009-05-26T16:03:53.086-07:00Hi Rosanna! Happy Birthday! Somewhat belated I s...Hi Rosanna! Happy Birthday! Somewhat belated I suppose, or early, seeing as how you'll soon be a perfect square. Tonight I made this cake (not for you, I must confess) and wow it's not bad. It's always a special kind of victory to cook something with weird ingredients that conforms to the mainstream taste-test standards of excellence. Have you ever heard of trying to make this cake with raw beets? It could be a challenge to puree them, but I'm hoping that the flavor will beet all. That's my next thing to try, unless you convince me otherwise. By the way, I'm aiming to pick blueberries at Dolly Sods in late July, before I head of to Carnegie Mellon. Will you be back east at all?Zachnoreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-69145999847524833012008-07-30T03:11:00.000-07:002008-07-30T03:11:00.000-07:00I posted about the cake. Thanks for such a good r...I posted about the cake. Thanks for such a good recipe.<BR/><BR/>-JJJennifer Johttps://www.blogger.com/profile/15595231987892881691noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-17017269316632733152008-07-27T16:34:00.000-07:002008-07-27T16:34:00.000-07:00Okay, re-reading my comment I realize that the ove...Okay, re-reading my comment I realize that the overall tone might come off as "less than happy" but that is NOT what I was intending. The beety flavor subsiding after a day was a very good thing, cause the cake was still rich.<BR/><BR/>And boy. I wish I had more descriptive words for texture. The first day, it was "extremely moist" (which was very good), and the second day it was "more normal but still pretty moist" (which was also very good).<BR/><BR/>Overall I liked it more the second day. Okay, now I'm done. :-)Ben Hoffmanhttps://www.blogger.com/profile/14507510459566549590noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-81963582936624728072008-07-27T15:46:00.000-07:002008-07-27T15:46:00.000-07:00Oh, good idea, Caroline! It's something your broth...Oh, good idea, Caroline! It's something your brother's been encouraging me to do, too. I'll work on that one.Rosannahttps://www.blogger.com/profile/03031857072541508916noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-80241231250047294762008-07-27T15:16:00.000-07:002008-07-27T15:16:00.000-07:00I made it! Right off the bat, this is probably th...I made it! Right off the bat, this is probably the moistest, richest cake I've ever had. I wondered how the beet would taste with the chocolate. It did taste intriguing but at some spots it was a little too "beety". Thus is the nature of folding: some spots get more of the folded ingredient than others.<BR/><BR/>The next day, the beety flavor had subsided quite a lot. Do you know why this is? (Cause I do not. And I would like to.) Also, the cake wasn't quite as moist the second day. Still very good of course--just not wet.<BR/><BR/>I followed the parenthetical inquiry-suggestion, and made a cream cheese frosting with Creme de Menthe. It works very well with the cake. I should've made more than I did, though.<BR/><BR/>Oh btw I subbed wax paper for parchment and for all you who feel like me (that parchment is a word best relegated to either professional bakers or the 18th century), it worked like a charm.<BR/><BR/>Thanks Rosanna, for a delicious and fun project! I'm gonna backtrack through the blog from time to time and find more stuff to try.Ben Hoffmanhttps://www.blogger.com/profile/14507510459566549590noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-54378525398131443742008-07-27T06:58:00.000-07:002008-07-27T06:58:00.000-07:00HEY, Rosanna! You should get William to rustle up ...HEY, Rosanna! You should get William to rustle up some feature wherein you can print the recipes (index cards??)... I've been fiddling around and there's no happy medium, as of yet, that doesn't consume lots of paper or cut off the R hand side of the recipe. Just a thought :)Carolinehttps://www.blogger.com/profile/03884872761376783500noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-19552304637911863132008-07-25T17:27:00.000-07:002008-07-25T17:27:00.000-07:00I never have understood such talk of math being 'a...I never have understood such talk of math being 'arcane'.<BR/><BR/>Surely you are Able, but in this closemindedness you are Cane as well.<BR/><BR/>Though I may sound Adamant, Even a simple recollection of primes between 20 and 30 should suffice.WCrawfordhttps://www.blogger.com/profile/05826170161348392054noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-60311000472938051712008-07-24T13:58:00.000-07:002008-07-24T13:58:00.000-07:00If I understand correctly, I guess that means HAPP...If I understand correctly, I guess that means HAPPY BIRTHDAY!! is in order. Though I still have no idea what age you were alluding to with those arcane numerological references. <BR/><BR/>Ken.Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.com