Vicki: I’m the same way with chocolate, but like I said, I was running rather low on dark. Plus, we’re expecting a few kids (can I still refer to my teenage cousins as “kids”?) on Saturday, and they tend to prefer less bitter things, so I think these’ll work out. I just hope the texture holds up after freezing, but I’m sure they’ll be fine.

Marie: This evening, I started a batch of french bread, fed my sourdough, started a biga for the recipe from the front cover of The Bread Bible (can’t remember the name off the top of my head, and don’t feel like going downstairs to check the book), and made the lemon curd for Woody’s cake. I feel such a sense of accomplishment with days like yesterday and evenings like this. So much better than closing off bugs at work.

Faithy: I don’t actually have the financier pan (my other pan was an 8×8″ square, so I just cut these up into little pieces), but I expect that would have worked just fine here.

I like the individual muffin cups you used for your baby cakes. The little squares are adorable too… maybe just the perfect bite sized amount!

ButterYum