Archive for the ‘Chocolate’ Category
So, I wanted to make this one and I was very excited to do it. THEN I read that you have to serve it immediately. Hmmm. I always bake and then bring the goods to my friends and family. So I seriously considered skipping this week, as it seemed to be a waste of eggs for me to sample it and then have it fall flat on its little chocolate face.
BOY WAS I WRONG. Nothing this delicious should ever be considered a waste of eggs! This was possibly the most delicious thing I’ve ever made. Its like a fudge brownie thats lighter than air. YUMMMMM. I will be making this for my Bible Study group when they come over at some point this year. And maybe at other moments just to make it because its that good. My fav Dorie recipe so far. So don’t be scared of it!
I made no changes to the recipe and made sure to use high quality chocolate. I sprinkled the top with powdered sugar but it kind of clumped. I think I used too much or something. My edges got a little dark too and I’m not sure why but it was still delicious. Let’s put it this way-my family and friends missed out majorly by not being in my house when this baby came out! 
Thanks to Susan of She’s Becoming DoughMessTic, who chose chocolate soufflé for TWD this week. For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Susan’s blog. Don’t forget to check out the TWD Blogroll!
First Birthday Cake: Baby Einstein Edition
Posted by: Liss
September 7th, 2009 >> Cakes, Chocolate, Specialty Cakes
My friend asked me to make her son’s first birthday cake and the theme was Baby Einstein. I have no children so I agreed, not knowing what that meant! She sent me a link to the party decorations so I knew what things looked like. Man, it was a lot of characters!! So, I enlisted the help of my wonderful mother to help me cut out all the animals since I would not be able to do it alone in any sort of reasonable amount of time. The top is the smash cake for the baby (who ended up not really smashing it, just playing with the frosting a bit…) and the middle layer is vanilla and the bottom is chocolate. I’ve been told the cake was a hit!
Tuesdays with Dorie-Tribute to Katharine Hepburn Brownies
Posted by: Liss
I have never found a brownie recipe I absolutely LOVE. Even the best of my recipes were just OK for me. So when I saw brownies as the TWD pick, I sighed a little bit and decided to give it another try, even though I expected the worst.
Boy, was I surprised!! These were awesome. Very thin but oh so fudgy! I was nervous about adding cinnamon to a brownie but it makes it amazing!! My taste testers picked up on the subtle difference that the cinnamon added but they liked them a lot. I served them warm with homemade vanilla ice cream.Yum!! I did tweak the recipe by only adding half the coffee granules. Coffee and I do not get along but I appreciate the fact that it heightens the taste of chocolate. I also did half bittersweet chocolate, half semi-sweet. I am not a dark chocolate girl so I had to sweeten it up a bit! I also left out the nuts because I really don’t like nuts and my family has some severe nut allergies so I pretty much keep them out of my kitchen all the time. I baked mine in a 9″ square pan and it took about 35 minutes. I know some people reported problems with the gooey-ness of theirs. Mine came out just right!
If you want the recipe, you can buy Baking: From My Home to Yours by Dorie Greenspan or you can check it out on with Lisa of Surviving Oz (who chose this week’s recipe). Check out how others did on the TWD Blogroll!
One of the world’s best pairings is chocolate and mint. Its almost as great as chocolate and peanut butter! I started making this as a regular chocolate ganache ice cream (because that’s very common, you know) but at the last moment, I had to add the peppermint. It really took it to the next level!
I had 3 egg whites sitting in my fridge from some honey peach (TWD) ice cream I made. I didn’t enjoy that one and the whole tub went to my parents. I saw a recipe for 6 egg angel food cake and was very interested in trying it. I needed 3 more egg whites. I am the type of girl who loves angel food cake enough that I will sacrifice the yolks for the cake. It seems the recipe came from someone looking to use leftover whites because of all the ice cream she was making. Well, it did not meet my standards. It was dry and sunk in the middle. It was too dense and it was square. I should have known not to make an angel food cake in a square pan…
Anyways… I figured I might as well make some more ice cream to use the yolks I would have on hand, especially since my ice cream maker bowl was already frozen. Turns out, that after thought of ice cream was a ton better than the cake it started with! Go figure, right?
The recipe originally suggested bittersweet chocolate but that is not my style. I think the bitterness of the semi-sweet was what made me want to add the peppermint. Guess I just like my chocolate extra milky? haha.
Chocolate Cherry Coke Hi-Hats (from The Busty Baker)
The finished product
As soon as I saw these beautiful little cupcakes, I knew I HAD to bake them! They were so delicious and a huge hit! I agree with the Busty Baker though, they are not picnic cupcakes. They need to stay cold or else things start to droop and melt all over!
The chocolate cake is very moist with just a hint of the cherry cola flavoring. There is a hint of the red coloring from the cherry juice and pop color, which makes it a lovely shade of dark reddish brown. Maybe I need to bring one in to my hairdresser and tell her to give me that color!
The meringue frosting is absolutely delicious, very marshmallow-y with a nice pink color and cherry flavor. It held up well to the dipping.
My camera that was used for the in process pics does not do the frosting color justice. Its really a pretty shade of pink but the lighting/cheap camera didn’t mix well.
