Comments on: Instant Gourmet: Walnut Genoise

By: Tea Party!

Tea Party! — Fri, 08 Aug 2008 05:45:15 +0000

[...] this morning’s tea party I thought that I would serve a walnut genoise, a bit rich for this early but you only live [...]

By: Marye

Marye — Wed, 06 Aug 2008 19:21:17 +0000

Before.

By: Monica

Monica — Wed, 06 Aug 2008 19:17:23 +0000

is the nut measurement from before they are ground, or after?

By: Marye

Marye — Wed, 06 Aug 2008 16:25:20 +0000

Almonds would be great, Monica.

By: Monica

Monica — Wed, 06 Aug 2008 14:15:05 +0000

yum….. wonder how this wouls work with almonds instead of walnuts… I don’t care for walnuts…. (off to see if I have all the ingredients… teehee!!)

By: Marye

Marye — Wed, 06 Aug 2008 13:34:56 +0000

Because it is mostly flourless, I think. I would have to refresh my memory on that.

By: jen of a2eatwrite

jen of a2eatwrite — Wed, 06 Aug 2008 12:36:03 +0000

This looks amazing, Marye. I can’t wait to try it. Why is this genoise? I realize I don’t know what that means.

By: Marye

Marye — Tue, 05 Aug 2008 19:24:56 +0000

HA! don’t be impressed I am an OCD perfectionist. ANd I htink it still needs more work.
SIlky reflective chocolate is always amazing…I want to decorate my house in it.

By: noble pig

noble pig — Tue, 05 Aug 2008 19:15:43 +0000

Okay that silky, reflective, shiny chocolate is just amazing looking. Good for you going back and practicing too, that impresses me.

By: Marye

Marye — Tue, 05 Aug 2008 17:30:21 +0000

Almost..have you noticed that the color of the light has changed?