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Fixed.

Let me check. #161.

#161 -- Yummy Chocolate Cobbler (decorated with almonds): (I didn't have self-rising flour, so I just used a cup of flour with 1/4 teaspoon of salt and 1.5 teaspoons of baking powder). (It was very delicious!)

The cobbler is in the oven. See, Jathy? Much faster than the frosting.

Thank you for your concern, though, Roomy.

I'll be taking insulin to cover it. :old

I'll get it done faster than I did the frosting, I promise.

May I please have #161 -- Yummy Chocolate Cobbler?

Very sugary, maybe? Maybe you could make a cute little hummingbird with colored icing or fondant!

I'm not sure, either. Yeah, there's definitely a taste difference.

Life skills! Sharpen them well, grasshopper.

You're a right little chef, aren't you? You sound like a hyper housewife on the weekend with company coming over. 🤣

I've been using margarine sticks for years by now -- real butter is both more expensive and a heck of a lot stiffer, so margarine is easier and cheaper to work with. I was cooking at a friend's house, and using real butter for the cookies was so weird. They were delicious, though... maybe I'll...

Unfortunately, no, I do not. We spread the butter on the paska -- not mix it in.

(Actually, I'm not sure if we have. Have we? We save real butter for candy and paska).

It can be made with butter, too, I would assume, but margarine can be substituted. The taste -- and probably the texture, to an extent -- will be a bit different, is all.

#54 -- Simple Buttercream Frosting. I didn't have Imperial butter, unfortunately, so I won't be at all surprised if this entry is disqualified -- I made it with Land O' Lakes margarine this time around. It's also not on cake (sorry, Roomy), but rather graham crackers spread with a bit of chocolate.

No. My cake. 😠 Your onions sound tasty, though.

Probably cake.

Yours sounds pretty good, too. What is it?