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!
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.
The 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.
Since there were 5 Tuesdays in December, today (12/30), was a “Rewind” and we could make any recipe that we’ve missed. We are only a few months into Baking Chez Moi, so we could bake & post any other Dorie recipe from previous books. Perfect timing with my Christmas cookie baking! I present one of my favorite recipes of all time, World Peace Cookies, from Baking from My Home to Yours (aka my baking bible) but you can also get the recipe right here.
I’ve been making this cookies for almost 5 years and they never cease to amaze me. The idea behind the cookies is that if everyone tried one, world peace would break out! This year I added two special ingredients: King Arthur Flour’s black cocoaand Bulls Bay Saltworks from Charleston. Before this salt, I thought all sea salts were created equally- wrong! It’s an amazing product and I highly recommend checking out their site to see their wonderful offerings!
One of the reasons why I love this recipe so much is because it is a chill, slice, bake recipe. I love the flexibility in making the cookie dough & freezing it so I can bake the cookies for when I have the craving! Happy New Year, friends! Hope 2015 brings you much joy!
The first December recipe from Baking Chez Moi was the Rugelach that Won Over France (check out the link to see how everyone did!). Not going to lie, when I heard that the rugelach was selected for baking I became very hesitant and considered skipping it. The rugelach recipe in Baking From My Home to Yours was one of the first recipes I made for the TWD group (November, 2008) and it didn’t turn out anything nearly like I was expecting and was a borderline disaster:
Yikes. At least it tasted better than it looked! That sugar was really not a good idea. What was I thinking 6 years ago? :-)
Back to the current recipe- I tend to enjoy rugelach that is jam based so this was a new filling for me and I really enjoyed it! I was able to fill the dough with little problems until the 4th roll. I tried to stuff it with all the leftover mix which caused the dough to split/spill on several occasions.
Wrapped, I let the dough stay frozen for about 24 hours. I ended up slicing 2 of the logs to bake and left the other 2 frozen to bake for another time. I decided to bake the last log that I rolled and that became quite the adventure since the filling didn’t want to cooperate in the oven.
After about 13 minutes of baking, the smoke detectors went off. Half of the rugelach was getting burned and the filling was starting to leak out. It always amuses me that I remember to turn the fan on after the smoke detector starts going off. Long story short, the rugelach were very, very tasty. I’m looking forward to baking the cookies in the freezer I’ll just need to keep a better eye on them so they don’t burn. The batch that turned out well had a delicious pastry. The batch that burned, well you could tell that they would have tasted well if they hadn’t burned!