a few weeks ago, knox discovered kiri, the french version of philadelphia cream cheese, and in a fit of unchecked domesticity, i decided to make a carrot cake upon which we might spread our new treat...
a couple of things i learned and/or have surmised:
1) cutting the sugar by more than half really makes a difference, and maybe not a good one
2) chinese ginger and the other ginger aren't quite the same
3) this might seem obvious, but a casserole dish is NOT a cake pan
4) apple sauce is a pretty fine substitution for canola oil
anyway, knox ate it and called it "interesting," which given his enthusiasm for food means it was borderline inedible. oh well... baking just isn't my thing. c'est pas mon truc, as the frenchies say. lesson learned.
1 comment:
baking kicks ass - don't knock it until you try it a few more times. however, that being said, pan and the like are more tempromental than other forms of comida and you must handle with care. if i can make a pie from scratch, anyone can bake...let's try it again!
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