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		<title>Homemade lemon curd</title>
		<link>https://smoergasbord.wordpress.com/2025/04/20/homemade-lemon-curd/</link>
					<comments>https://smoergasbord.wordpress.com/2025/04/20/homemade-lemon-curd/#respond</comments>
		
		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Sun, 20 Apr 2025 11:06:47 +0000</pubDate>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dessert spreads]]></category>
		<category><![CDATA[fillings]]></category>
		<category><![CDATA[fruit curds]]></category>
		<category><![CDATA[lemon curd]]></category>
		<category><![CDATA[toppings]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1878</guid>

					<description><![CDATA[When asked which one I prefer as fillings for fruit-flavoured macarons, jams or jellies or fruit curds, I’d say hands down fruit curds. This is because fruit curds tend to be «drier»—less likely to leach moisture— than either jams or jellies. Thus, macarons filled with fruit curds last longer than those with either jams or &#8230; <a href="https://smoergasbord.wordpress.com/2025/04/20/homemade-lemon-curd/" class="more-link">Continue reading <span class="screen-reader-text">Homemade lemon curd</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1878</post-id>
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		<title>Semi-naked red velvet cake with strawberry cream cheese IMB</title>
		<link>https://smoergasbord.wordpress.com/2022/04/19/semi-naked-red-velvet-cake-with-strawberry-cream-cheese-imb/</link>
					<comments>https://smoergasbord.wordpress.com/2022/04/19/semi-naked-red-velvet-cake-with-strawberry-cream-cheese-imb/#respond</comments>
		
		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Tue, 19 Apr 2022 19:40:00 +0000</pubDate>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baked goods]]></category>
		<category><![CDATA[buttercream]]></category>
		<category><![CDATA[cakes]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[cream cheese IMB]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Italiang meringue buttercream]]></category>
		<category><![CDATA[red velvet]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1867</guid>

					<description><![CDATA[Semi-naked red velvet cake with strawberry cream cheese IMB Red velvet cake (Adapted from&#160;Savory Spicerack) 300 g granulated sugar 300 g all-purpose flour 1 tsp baking soda 1 tsp salt 2 tbsp natural cocoa powder, NOT Dutch-processed or neutralised 1 cup vegetable oil 1 cup buttermilk/yoghurt 2 eggs, large 1 tsp vanilla extract 1 tsp &#8230; <a href="https://smoergasbord.wordpress.com/2022/04/19/semi-naked-red-velvet-cake-with-strawberry-cream-cheese-imb/" class="more-link">Continue reading <span class="screen-reader-text">Semi-naked red velvet cake with strawberry cream cheese IMB</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1867</post-id>
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			<media:title type="html">c.flessen</media:title>
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		<item>
		<title>Semi-naked carrot cake with cream cheese Italian meringue buttercream</title>
		<link>https://smoergasbord.wordpress.com/2021/04/04/semi-naked-carrot-cake-with-cream-cheese-italian-meringue-buttercream/</link>
					<comments>https://smoergasbord.wordpress.com/2021/04/04/semi-naked-carrot-cake-with-cream-cheese-italian-meringue-buttercream/#comments</comments>
		
		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Sat, 03 Apr 2021 23:38:36 +0000</pubDate>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baked goods]]></category>
		<category><![CDATA[buttercream]]></category>
		<category><![CDATA[cakes]]></category>
		<category><![CDATA[carrot cake]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[cream cheese IMB]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Italiang meringue buttercream]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[walnuts]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1861</guid>

					<description><![CDATA[For years, I have been searching for a good recipe for carrot cake and its accompanying cream cheese frosting… This year, I’ve finally found them—YAY! The cake itself is moist, not dry like the ones I’ve tried over the years. The frosting is also not too sweet, and it is very pipeable and holds its &#8230; <a href="https://smoergasbord.wordpress.com/2021/04/04/semi-naked-carrot-cake-with-cream-cheese-italian-meringue-buttercream/" class="more-link">Continue reading <span class="screen-reader-text">Semi-naked carrot cake with cream cheese Italian meringue buttercream</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>10</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1861</post-id>
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			<media:title type="html">c.flessen</media:title>
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	</item>
		<item>
		<title>Lemon meringue pie</title>
		<link>https://smoergasbord.wordpress.com/2020/11/08/lemon-meringue-pie/</link>
					<comments>https://smoergasbord.wordpress.com/2020/11/08/lemon-meringue-pie/#respond</comments>
		
		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Sun, 08 Nov 2020 17:43:42 +0000</pubDate>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baked goods]]></category>
		<category><![CDATA[Italian meringue]]></category>
		<category><![CDATA[lemon curd]]></category>
		<category><![CDATA[lemon meringue pie]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[pies]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1853</guid>

					<description><![CDATA[I know. I’ve been awfully silent the past two years. But since it’s Fathers’ Day here in wintry Norway, I’m breaking my silence (if only temporary) by sharing a recipe for lemon meringue pie which the hubby requested me to bake yesterday for the occasion. Admittedly, I used store-bought pie crust this time—haven’t got the &#8230; <a href="https://smoergasbord.wordpress.com/2020/11/08/lemon-meringue-pie/" class="more-link">Continue reading <span class="screen-reader-text">Lemon meringue pie</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1853</post-id>
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			<media:title type="html">c.flessen</media:title>
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		<item>
		<title>Taho!</title>
		<link>https://smoergasbord.wordpress.com/2018/10/27/taho/</link>
					<comments>https://smoergasbord.wordpress.com/2018/10/27/taho/#respond</comments>
		
		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Sat, 27 Oct 2018 02:37:10 +0000</pubDate>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[brown sugar syrup]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Filipino food]]></category>
		<category><![CDATA[puddings]]></category>
		<category><![CDATA[soft silky tofu pudding]]></category>
		<category><![CDATA[taho]]></category>
		<category><![CDATA[tapioca pearls]]></category>
		<category><![CDATA[tofu]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1819</guid>

					<description><![CDATA[«Taho!… Tahooo!» Growing up in a small and sleepy town in the Philippines, I remember hearing the local street vendors calling out thus was enough to get me scrambling out of bed even in the early morning. Yup, taho—a pudding made out of very soft, silky tofu with sago (tapioca) pearls drizzled with arnibal (brown sugar syrup)—has always &#8230; <a href="https://smoergasbord.wordpress.com/2018/10/27/taho/" class="more-link">Continue reading <span class="screen-reader-text">Taho!</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1819</post-id>
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			<media:title type="html">c.flessen</media:title>
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		<media:content medium="image" url="https://farm2.staticflickr.com/1969/44831278044_2bd35da18c.jpg">
			<media:title type="html">Soft tofu and tapioca pearls</media:title>
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		<item>
		<title>Mocha-chocolate cake with macarons</title>
		<link>https://smoergasbord.wordpress.com/2018/10/14/mocha-chocolate-cake-with-macarons/</link>
					<comments>https://smoergasbord.wordpress.com/2018/10/14/mocha-chocolate-cake-with-macarons/#respond</comments>
		
		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Sun, 14 Oct 2018 13:17:15 +0000</pubDate>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baked goods]]></category>
		<category><![CDATA[buttercream]]></category>
		<category><![CDATA[cakes]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate ganache]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[espresso]]></category>
		<category><![CDATA[French buttercream]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[Italiang meringue buttercream]]></category>
		<category><![CDATA[macarons]]></category>
		<category><![CDATA[mocha]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1805</guid>

					<description><![CDATA[Pardon my long absence… ☺️ Since starting Katta’s macarons &#38; more, I have been more than a bit pre-occupied 😅 Anyway, I’m sharing here my favourite and what is, thus far, my best-selling cake—Mocha-chocolate cake topped with macarons 😋🎂       Mocha Chocolate cake with macarons   Chocolate cake (Adapted from Live for Cake) 210 &#8230; <a href="https://smoergasbord.wordpress.com/2018/10/14/mocha-chocolate-cake-with-macarons/" class="more-link">Continue reading <span class="screen-reader-text">Mocha-chocolate cake with macarons</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1805</post-id>
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			<media:title type="html">c.flessen</media:title>
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			<media:title type="html">Mocha chocolate cake with espresso macarons II</media:title>
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			<media:title type="html">Mocha chocolate cake with espresso macarons III</media:title>
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		<title>Suman with coconut caramel sauce</title>
		<link>https://smoergasbord.wordpress.com/2017/07/30/suman-with-coconut-caramel-sauce/</link>
					<comments>https://smoergasbord.wordpress.com/2017/07/30/suman-with-coconut-caramel-sauce/#comments</comments>
		
		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Sun, 30 Jul 2017 17:12:05 +0000</pubDate>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[coconut caramel sauce]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Filipino]]></category>
		<category><![CDATA[glutinous rice]]></category>
		<category><![CDATA[kakanin]]></category>
		<category><![CDATA[malagkit]]></category>
		<category><![CDATA[suman]]></category>
		<category><![CDATA[sweets]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1745</guid>

					<description><![CDATA[Another favorite treat from my childhood—suman! Suman is one of the traditional Filipino snacks. It is made of sweet glutinous rice, called malagkit, cooked with coconut milk, sugar and salt, then wrapped in banana leaves prior to further boiling in a water bath, or steaming in bamboo steamers. It is usually served with either (or both) &#8230; <a href="https://smoergasbord.wordpress.com/2017/07/30/suman-with-coconut-caramel-sauce/" class="more-link">Continue reading <span class="screen-reader-text">Suman with coconut caramel sauce</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1745</post-id>
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			<media:title type="html">Suman</media:title>
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		<item>
		<title>Bibingkang malagkit II</title>
		<link>https://smoergasbord.wordpress.com/2017/07/16/bibingkang-malagkit-ii/</link>
					<comments>https://smoergasbord.wordpress.com/2017/07/16/bibingkang-malagkit-ii/#respond</comments>
		
		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Sun, 16 Jul 2017 18:01:51 +0000</pubDate>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bibingka]]></category>
		<category><![CDATA[bibingka malagkit]]></category>
		<category><![CDATA[coconut cream]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Filipino]]></category>
		<category><![CDATA[glutinous rice]]></category>
		<category><![CDATA[kakanin]]></category>
		<category><![CDATA[malagkit]]></category>
		<category><![CDATA[sweets]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1733</guid>

					<description><![CDATA[Another, more complicated version of how to make one of my favorite Filipino kakanin, the bibingkang malagkit. This version uses both coconut cream and coconut milk—the former being used to make the topping, while the latter is used in making the glutinous rice base (biko). The coconut cream, which is a lot thicker in consistency &#8230; <a href="https://smoergasbord.wordpress.com/2017/07/16/bibingkang-malagkit-ii/" class="more-link">Continue reading <span class="screen-reader-text">Bibingkang malagkit II</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1733</post-id>
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			<media:title type="html">c.flessen</media:title>
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			<media:title type="html">Bibingkang malagkit</media:title>
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		<item>
		<title>Gollum reads Trump’s tweets</title>
		<link>https://smoergasbord.wordpress.com/2017/07/13/gollum-reads-trumps-tweets/</link>
					<comments>https://smoergasbord.wordpress.com/2017/07/13/gollum-reads-trumps-tweets/#respond</comments>
		
		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Thu, 13 Jul 2017 19:40:10 +0000</pubDate>
				<category><![CDATA[entertainment]]></category>
		<category><![CDATA[opinion & rants]]></category>
		<category><![CDATA[Andy Serkis]]></category>
		<category><![CDATA[Donald Trump]]></category>
		<category><![CDATA[Gollum]]></category>
		<category><![CDATA[parody]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1731</guid>

					<description><![CDATA[I just had to post this… Andy Serkis totally nailed it 😂    ]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1731</post-id>
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			<media:title type="html">c.flessen</media:title>
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		<item>
		<title>Dark mocha macarons</title>
		<link>https://smoergasbord.wordpress.com/2017/07/11/dark-mocha-macarons/</link>
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		<dc:creator><![CDATA[c.flessen]]></dc:creator>
		<pubDate>Tue, 11 Jul 2017 21:49:55 +0000</pubDate>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baked goods]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[espresso]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[Italian meringue]]></category>
		<category><![CDATA[macarons]]></category>
		<category><![CDATA[snacks]]></category>
		<guid isPermaLink="false">http://smoergasbord.wordpress.com/?p=1792</guid>

					<description><![CDATA[One of my favourite macarons 😋 Dark mocha macarons Dark mocha macaron shells Makes about 56-60 shells (28-30 filled macarons) 100 g finely ground almonds (almond meal/flour) 100 g confectioner’s sugar 3 g espresso powder 3 g cocoa powder 37 g egg whites (from approximately 1 egg) 100 g granulated sugar 37 g egg whites &#8230; <a href="https://smoergasbord.wordpress.com/2017/07/11/dark-mocha-macarons/" class="more-link">Continue reading <span class="screen-reader-text">Dark mocha macarons</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1792</post-id>
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