One Response to “Cloning on Key Ingredient”
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The Back Burner » Blog Archive » Rippled Chocolate Gateau Says:
June 4th, 2008 at 5:51 pm |[…] Jessica, from My Baking Heart, made a rich, chocolatey cake that she beautifully photographed and shared with us. Maple syrup and brown sugar are two ingredients that set this non-traditional chocolate frosting apart from the standard. The great thing about a recipe like this is that it can be easily altered, or cloned, to anyone’s liking. Those who have a sweet tooth far more tame than mine might find the brown sugar to be a bit much, as Jessica did. But it could easily be replaced with mixture of crushed nuts and powdered sugar; it’s hard to say no to that combination. Personally, I’d dive into this cake without a parachute! Anything with chocolate has to be delicious, in my humble opinion. […]
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Feb
29
Cloning on Key Ingredient
Posted in Recipes by sophie
This is the first recipe I’ve cloned here on Key Ingredient! I plan on making it later this weekend, and I’ll report back to you all with the results (and a picture) on Monday! I chose this recipe for a couple of reasons. First, I think it’ll come together in less than an hour, and who doesn’t love that?! Also, I’ve just discovered that leeks are in season and I have never cooked with them before. Typically, leeks are used as flavor-enhancers in soups and stocks. Though onions are considered their distant cousins, they are much milder in flavor. One last tidbit before I go: If you get tired of eating oatmeal to help reduce your cholesterol, leeks are a great alternative!