This first recipe for June is Dorie’s Chocolate Cranberry Brownies (or cherry if you prefer!). I also have a fair bit of catching up to do since I never posted the results from May’s baking adventures! I’m really grateful for this recipe because I was able to make it with everything that I had on hand (dried cranberries (instead of cherries), tawny port (instead of ruby), and bittersweet chocolate because I love it more than semisweet. :-)
Like many other bakers remarked, the baking time was off for these. The recipe called for 27-29 minutes so I set the timer for 25 since my oven tends to bake things a little faster. Nope, still gooey. It took a little over the 30 minute mark for the brownies to be done and I left them on the counter to cool to room temperature until it was time for dessert. These brownies were rich, chewy, moist, fudgy, everything you want in a brownie with a little kick of flavor from the cranberries. Yup, they’ll be made again!
I made this rhubarb upside down cake (with plenty of whipped cream!) for friends that we had over for dinner. It was a great summer dessert (because while it may be spring, it sure feels like summer in Atlanta) and was a great accompaniment to paella! While I love rhubarb, this wasn’t my most favorite use of it. The cake was a little too sweet for me so I think the next time I will cut back a little bit on the sugar. Still waiting to enjoy that rhubarb syrup though!
I completely neglected to post my reviews for May. The nutella buttons were selected for the first recipe of the month and I had had my eyes on it since I received Baking Chez Moi!
They were absolutely delightful- perfect size for such a tasty treat! I iced mine with the melted white chocolate.
I made these limoncello cupcakes for Easter and they could not have been more appropriate for a dessert on a spring evening! Even better- the leftovers were just as tasty the next day! I enjoy limoncello and was happy to have a good excuse to buy it and store it in our freezer for upcoming warm evenings :-)
I’m generally not a huge cupcake fan but would happily add these to a regular baking rotation. They were light and full of flavor and my friend Roxanne (aka The Cake Engineer) , gave me tip to use a fork to poke tiny holes into the cupcake before soaking it with syrup. Good idea! I’ll definitely do that the next time which will probably keep the cupcake liners from getting sticky from the syrup running down the sides. Either way, what a yummy cupcake!
I piped out the frosting and Dorie was correct, next time I’ll double the frosting so each cupcake gets some love. :-)