Life the past few months has been a whirlwind of activity:  visiting family and friends, life, and starting a new job.  In fact, I travel about four days a week now!  But I continue to cook and bake, I just haven’t had the time or the energy to tend to my humble blog.  That, and the fact that I misplaced my camera (still to be found . . . maybe the suitcase I stored away ?) have slowed me down.  So, today I present a roundup of some of the TWD treats I have baked,currently without pictures because they are on the memory card of my missing camera.

Jennifer of Cooking for Comfort chose Nutty, Chocolatly, Swirly Sour Cream Bundt Cake on page 182.  Let’s see, nuts?  Sour cream?  CHOCOLATE?  What’s not to like?  Loved this one.

Betsy of A Cup of Sweetness chose Lemon Poppyseed Muffins on page 10.  We are big muffin fans around here, and these were delicious even though I could not find my one pound bag of poppy seeds.  Maybe they are with my camera?

A treat that I did not get to make but plan on tackling in the near future?  Margo of Effort to Deliciousness choice of Fluff-Filled Chocolate Madeleines on pages 170-171.

Laurie of Slush and Julie of Someone’s In the Kitchen chose Midnight Crackles on page 74, and these were wonderful.  The one change I made was to leave out the cinnamon and cloves

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, and add in about 1/2 teaspoon of instant espresso powder.

Another winner, Jill of Jill’s Blog chose Dorie’s incredible Cardamom Crumb Cake.  This was fantastic, and will make repeat appearances in my kitchen.

The very odd Apple Coconut Family Cake, chosen by Amber of Cobbler du Monde, received mixed reviews.  I switched out the apples and put in pineapple.  I really disliked this cake, but everyone else liked it, including Master Chow who usually hates coconut.

Finally, the Peanuttiest Blondies from way back in early November, picked by Nicole of Bakeologie, also won rave reviews from everybody but me.  Everybody liked these, but I didn’t, and I think it’s just because I like chocolate brownies, not chocolate wanna-be’s!

Be sure to go to the Tuesdays with Dorie blog to see what everyone else’s results were this week!

I have been so busy, my life has been interfering with my cooking and baking, and that’s what life should be about, don’t you think? Ha!

At any rate, over the next couple weeks, I will be posting not only the weekly TWD dish, but others that I made but did not have time to post.  So, today, in addition to a fantastic apple pie, I’m also posting the Double Apple Bundt Cake and coffee-less muffins.

First, this week’s All-American, All-Delicious Apple Pie on pages 300-302, chosen by Emily of Sandmuffin.  Really, the only change I made was to eliminate the crumbs, and double the tapioca to four teaspoons, since I can’t stand a runny filling.  This pie was outstanding, and both my honorable husband, Master Chow, and I thought the addition of the lemon zest is what made it so good.  I’ve used lemon juice in the past, but from now on I will use the zest.

A couple weeks ago, TWD baker Lynne of Honey Muffin chose Double Apple Bundt Cake on pages 184 and 185.  Another winner, and the flavor really mellowed overnight.  I did not have apple butter, but I did have a jar of this pumpkin butter on hand and I needed to use it up.  Absolutely delicious, and I also substituted dried cranberries for the raisins.  Yum.

Finally

, from back in September, I made the Coffee Break Muffins that Rhiani of Chocoholic Anonymous chose.  Except that I eliminated the coffee because my husband hates coffee.  So, I substituted 1/2 cup of orange juice and 1/2 cup of milk for the coffee

, and added the zest of an orange and 1.5 cups of frozen cranberries.  Voila!  Orange cranberry muffins, that also go on the repeat list!

I have to thank Dorie and all the TWD bakers for their wonderful choices.  It is so much fun to bake things that are so successful your family wants you to make them again!

This week

, Jasmine of Jasmine Cuisine selected Peanut Butter Crisscrosses on page 78 of Dorie’s book for Tuesdays with Dorie.  Quick and easy to make, the cookies came out thick and crispy, and chock full of peanuts.  I like my peanut butter cookies a bit more on the chewy side, but these were definitely a hit with the peanut lovers who tried them.

What’s been going on with me?  Well, my neighbor accidentally cut my phone and internet line, and it took the phone company 18 days to repair it.  The repair took about 30 minutes.  I’ve been looking after my 80 year old auntie.  Summer projects. Misplaced my camera and could not find it for about a week.

And

, best of all, I was at King Arthur Flour for a week, taking an advanced bread baking class.  I’ll be posting more about it, but you can read my two previous posts here and here.

Be sure to check the TWD blogroll to see what everyone else baked!

Yes, I made these, and an expanded post with photo will be going up  soon.  Thanks to Nicole of Cookies on Friday for picking this recipe for today’s TWD.

*Begin rant*

I was supposed to be out of town, looking in on my auntie in Wisconsin.  Except that . . .

• Milwaukee had seven inches of rain in 2 hours
• They closed the airport
• Midwest Airlines knew that the airport was closed and, consistent with its poor customer service in the past, failed to:  call me, email me, OR UPDATE ITS AUTOMATED FLIGHT INFORMATION . . .

Whereupon, I sat in the airport for FIVE HOURS before I corralled an employee who informed me that the flight had been canceled at 5:00 am that morning.  When I mentioned the aforementioned failings, which have been going on for at least 10 years (based on my personal, first-had knowledge), I was told that “Yeah, IT (information technology) is a problem with the company.  But I don’t do that type of customer service.”  I was told I would have to wait three days for space to open up on the next available flight out.

Needless to say, my patience is at an end, and I have re-booked on a competing airline.  I figure 10 years of waiting for them to get their act together is long enough.

*End of rant. *

So, I went home and baked the blondies

, which were really good. I cut back on the brown sugar to half a cup (I made a half batch) which was plenty sweet for me.  I even kept the coconut in the recipe even though my husband doesn’t like it (I had a little bit left and I had to use it up), and it was not offensive at all.  Be sure to check the blogroll to see what everyone else made!

This week for Tuesdays with Dorie, Dharmagirl of bliss: towards a delicious life chose Tarte Noire on page 351.  What, you ask, is a tarte noir?  It is a rich chocolate ganache poured into a tart shell and served with a diet book.  Ganache, made of chocolate and cream, is the luscious concoction used to make chocolate truffles.

I was looking forward to making this, but when the time came, I had a rare, irrepressible urge to eat cake.  Now, I may get that urge once a year; unlike my spouse, Master Chow, I am not a fan of cake.  So, I decided to make ganache, and put it on a cake.  A luscious, moist, decadent cake.  I turned to one of my favorite blogs, Smitten Kitchen, for a recipe that I had bookmarked a while ago.

The result?  Extraordinary.  Truly, truly extraordinary.  It puts all other chocolate layer cakes to shame, although the Chocolate Stout cake is definitely in the same league.

Here is what I did and some advice, as well.  Instead of two, 10-inch pans, I used three, 8-inch pans to end up with a three layer cake.  The ganache was so rich, however, that I don’t think I will do that again; two layers is plenty, and if I make three layers, I’m going to use a jam or a chocolate pudding or mousse to fill some of the layers.  Instead of buttermilk, I used low fat kefir (a liquid yogurt), and that worked really well.

Use top quality chocolate.  Trust me.  I used a combination of Valrhona, Callebaut, and some bits of Guittard that I had laying about.

You MUST freeze the layers before you frost them.  The cake is so tender that if you try to frost it with unfrozen cake layers, they WILL fall apart, so plan ahead.  Just double wrap the layers in plastic wrap and pop them into your freezer until they are good and hard.  They will that while you are frosting the cake.

I also recommend that you place the bottom layer on a foil-covered cake round, then put strips of wax paper UNDER the round between the round and the serving plate.  The cake layers are so delicate that when I removed my wax paper strips

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, I tore up the bottom of the cake, as you can see here:

This cake, with the aforementioned modifications is on the repeat list. It was amazing, and one of the few chocolate cakes that I’ve ever had that did not disappoint.  Recipe below the jump, but be sure to visit Dharmagirl for the Tarte Noir recipe, and the TWD blogroll to see what others made!
continue reading "TWD – My Ganache Went on a Cake, Not in a Tart Shell"

Marthe of Culinary Delights selected White Chocolate Brownies on pages 110 and 111.  I’ll have a very blah photo going up by next Monday, because once again I’m out of town.  I made these in a rush, and the part that I did make was absolutely delicious.

First, I only made the brownie layer.  I bought the raspberries for these lovely brownies, but I ate them.  All by myself.  Before they could get put into the brownies.  And I have NO regrets!

I halved the brownie layer recipe

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, baked it in a 9-inch pan, and ended up with a very , very thin concoction that was incredibly delicious.  I didn’t taste the white chocolate at all, just the lovely orange zest.  This part of the recipe would make a fantastic layer in a more complicated dessert, I think, but if I make it again just for the brownie part, I won’t halve the brownie recipe and I’ll bake it in an 8-inch pan to get a thicker brownie.

Next week:  shortcakes.  I’ve never made them before, and I’m thinking that I’ll make them with raspberries, only this time I’ll buy extra.  Just in case.

For some reason, I’m having to cut entries that didn’t post and paste them into brand new posts.  May has been another crazy month for me, so I’m behind on everything.  And while I usually participate every week for TWD, with some exceptions from time to time, this month I only managed to make two things, and one of those posts is the one that I’m having to cut and paste into this one.  Next month also looks very busy

, with two out of town trips, but the recipes are more amenable to being made ahead so I’m looking forward to it!

So

, a couple weeks ago, we were supposed to make a Quick Classic Berry Tart (thanks to Cristine of Cooking with Cristine for hosting this week’s recipe), which I made without the tart shell – just rich pastry cream that I made with vanilla bean instead of vanilla extract, and lovely blueberries.  I scheduled to post to go up while I was traveling, and nothing happened.  So here it is:

Like Wendy over at Pink Stripes, I’m experiencing a big blogging block, in addition to all the other nonsense that one has to deal with in life.  I’m taking a look at my schedule and my blog, and trying to figure something out that will keep me posting, because I am cooking!

If I didn’t have my head attached, I’d probably leave it somewhere.  That has been the story of my life for about a year now, and things don’t seem to be slowing down!

So, I’m not surprised that I got my weeks turned around, and made the Sweet Cream Biscuits instead of the Chockablock Cookies.  My apologies to the host kitchens of the week. Thanks to Melissa of Love at First Bite for hosting this recipe.

These are by far the easiest biscuits I’ve ever made. The came together in about 5 minutes

, and then I used 1.5-inch biscuit cutters to make small biscuits

, which to my surprise my husband loved! You really have to give these a try; the only thing I’ll do next time is decrease the sugar by half to provide a less sweet biscuit.

At any rate, be sure to check out the Tuesdays with Dorie blogroll to see what everyone else has been up to!

This week for Tuesdays with Dorie, Nancy of The Dogs Eat the Crumbs selected Swedish Visiting Cake on page 197.  I love both of Nancy’s blogs, and I encourage you to check them out.

I whipped up this cake for some friends who were coming over for lunch, along with some brownies

, just in case the cake didn’t work out.  Well, everybody liked the cake, but my husband and I REALLY liked the cake – perfect with a cup of coffee or tea.  And contrary to Dorie’s statement that the cake was best on the first day it was made, we found that it got better over time.  And one of the best things was that this cake came together in under 10 minutes!  Fabulous!

Be sure to check out the TWD blogroll and Nancy’s blog for the recipe!

I’ve been busy

, as usual, and burned out.  Last year took a lot out of me, running back and forth to Wisconsin to look after my aunt.  And I haven’t been spending as much time in the kitchen as I’d like to – that’s my “therapy,” so it was good to bake a little this past weekend.

First, the dulce de leche duos

, which I made but just got around to posting today.  My bad.  I made the dulce de leche (the boiling can method), sandwiched it between the cookies, and they were good, but not great, in my opinion.  My one problem was that the dulce de leche was a bit runny, so the cookies would slide off, which led to a lot of finger-licking.

As for the tea cake – I eliminated all the coconut, including the coconut milk, substituting some heavy cream, and adding the zest of an orange, a couple drops of orange oil, 2 tsp. of Cointreau, and a tsp. of vanilla extract.  It turned out pretty good, but I would add the zest of an extra orange next time, or maybe a full 1/4 tsp. of the orange oil.

I’ll be back in the swing of blogging again soon, I think, when I’m not so tired!  There are so many things to make, and life is so short.  Be sure to check out what everyone else made by visiting the TWD blog.  And thanks to Carmen of Carmen Cooks for this week’s pick!