I’ve missed a few bakes but I’m back with October’s first selection- Tiger Cakes!
First the good: the cakes came together in a very easy fashion and the flavor was really tasty. Now, the not so good: getting these bad boys out of the pan was a bear! I doused the pan with Baker’s Joy and still had many stay behind. I’m not sure if I should have left them in the pan longer to cool or maybe I should have taken the time to cut up strips of parchment paper to make X’s to help pull them out (if that would have helped). They reminded me more of mini muffins than mini cakes. I think if I had topped them with chocolate they would have felt more mini cake like to me.
The photo of the pan isn’t entirely accurate. I treated myself to eating most of the cake that was left behind
I would like to make these again because of their ease and taste but would be reluctant because of how tricky they were to remove from the pan.
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!