TWD: Marquise au Chocolat


The first recipe of February is an absolutely delicious frozen chocolate mousse and let’s face it, the Super Bowl paper plate just adds to the fanciness of it! :) I took Dorie’s advice to make the Hard Crack Chocolate Sauce and it worked very nice along with the frozen mousse!

Here the chocolate and butter are melting together.

The mousse before freezing!

The finished product!
This was a wonderful dessert for satisfying all of your chocolate cravings and perfect for a dinner party since it was frozen. Can’t wait to see all the wonderful ways the other bakers treated theirs!


Triple-Chocolate Buttermilk Pound Cake (Southern Living)


Yes, this cake is absolutely as rich and delicious as the name suggests it would be! It’s the cover recipe for this month’s Southern Living magazine and will definitely make you pause (and drool) just by ogling the cover. Southern Living is pretty smart- you could never get away with including this recipe in January when people are entertaining thoughts of heating healthier, reducing sweets, etc but give it a month and we are ready for chocolate and Valentine’s Day! :-)


My co-worker & good friend celebrated a birthday this week so it was the PERFECT opportunity to try this recipe. It’s a great celebration cake! I just failed to bring in a gallon of milk for my coworkers to accompany this rich, delicious, chocolatey goodness.

The only hiccup I had with the recipe was removing it from the pan. The recipe said the cake needed to cool for 20 minutes before removal but that wasn’t enough time for the top of the bundt and I ended up with a few potholes.

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IMG_4942The good news is that the icing worked just fine to fill in and cover up the imperfections. Next time I’ll use even more Baker’s Joy in the top of the pan and wait a little longer to remove it. The only other changes to the recipe included: accidentally forgetting the vanilla in the chocolate icing (no one noticed) and substituting regular milk for the buttermilk in the vanilla icing. I use the buttermilk powder and just didn’t want to bother with trying to make buttermilk for just a tablespoon.

I would absolutely make this cake again. Sure, the recipe might cause your blood sugar to increase just by reading it but that’s what makes it a great cake for indulging. Celebrate and check out the recipe from SL.


TWD: Brown Butter and Vanilla Bean Weekend Cake


The last January recipe from Baking Chez Moi is the Brown Butter and Vanilla Bean Weekend Cake and it is a winner! And if you happened to be snowed in right now and have an itch to bake something delicious that would last for several days (or at least until you eat it all), well, this is a great choice!

This cake came together very quickly. So quickly in fact that I forgot to take pictures before putting it into the oven. Pretend that there is a photo here that magically includes the scent of the butter boiling on the stove. That was an amazing smell. The only choices that I made with this recipe were to use the vanilla extract since I didn’t have any vanilla beans on hand & amaretto instead of the dark rum (because I just love amaretto).

I decided to make this cake using my mini loaf pans for the first time so that I could share them with a friend. They took about 30 minutes to bake and came out beautifully.

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I will absolutely make this recipe again. Perfect cake for visiting, gifts or because you just need delicious cake to enjoy with your tea & coffee. Check out the rest of our cakes here and bake along with us in February!

TWD: Granola Energy Bars


The first selection out of Baking Chez Moi for 2015 was the Granola Energy Bars (probably to give us all energy for working off the tasty treats of December) :) These bars turned out to be very delicious! I enjoy granola with plain yogurt for breakfast and make this King Arthur recipe. I’m glad this was a selected recipe- otherwise I might have skipped right over it in favor of another sweet!


I made my granola with a mixture of dried cranberries, apricot slivers and unsweetened coconut. I also added a few handfuls of semisweet chips to the mixture before it went into the pan.


I also didn’t have an 11″ x 7″ Pyrex pan (only 13″ x 9″) so I added some silver foil into the pan to scale it down to the proper size! I was really pleased with how well these bars turned out. They were the perfect fuel ahead of a long run and my husband was really happy to have them for breakfast in the morning. I will definitely make these again- I just wish they had a longer shelf life than 1 week! Check out the round up from the Tuesday’s With Dorie group and bake along with us!