Tuesday, June 22, 2010

TWD: Apricot Jam Chocolate Cake

My Dressy Chocolate Loaf cake turned into an Apricot Jam Chocolate Cake. I only made 1/2 the recipe and baked it at 325 in my toaster oven using a 5x3 round cake pan. It came out perfectly filling the whole house with an enticing chocolate odor.
When it finally cooled, I sliced it into 4 layers. Adding apricot jam to two of them and a 1/2 recipe of this super shiny gooey glaze for the third layer and finally topping. Interestingly enough, for the glaze I subbed in agave syrup because I was out of corn syrup. I may do this every time, it was far less sticky with a different kind of sweetness that went nicely with the super moist cake.

Monday, June 14, 2010

TWD: Cinnamon Swirl Bread

After this was finished I was left wondering why I don't make more bread. Bread is easy. The only intimidation is time and the crossing of your fingers & toes in hopes that your yeasties will work for you. Which they usually do... I may jinx myself by saying they always do so I will stop at usually.

This delivered a good punch of tasty flavor with a bare minimum of effort because sitting around waiting for dough to rise is a pretty lazy thing in my book.

You can grab the full recipe over at food.baby the bloggy home of Susan.

I can't leave without adding a link to the obnoxiously burping yeasties from the Alton Brown episode Dr. Strangeloaf.

Sunday, June 13, 2010

Carrot Raisin Quick-bread

What do you do when you come back from a Hawaiian vacation? Well most unpack and wash their laundry..... I had to bake! We were lucky enough to have a washer & dryer in our condo so we brought home only a teeny tiny bag of clothes that needed washing. Woo hoo!


Carrot Raisin Quick-bread

  • 1 Cup Granulated Sugar
  • 1/3 Cup Butter [softened]
  • 2 Eggs
  • 1/2 Cup Juice [Orange, Apple etc.]
  • 1 2/3 Cup AP Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 1/4 tsp Nutmeg
  • 1 Cup Carrots [grated]
  • 1 Cup Raisins
  • 2/3 Cup Walnuts [chopped]
Direction: Preheat oven to 350 degrees and oil a loaf pan. Grate the carrots. Soak raisins in hot water to plump them up.

In a big bowl using a hand mixer combine the sugar and butter until fluffy, then add in eggs and juice. Sift or whisk together the dry ingredients and mix into the wet just until no more dry remains. Drain off raisins and add them with the carrots & walnuts folding gently with a large spatula. Pour into the prepared loaf pan and sprinkle with a little sugar on top to give the crust a nice crunch.

Bake until a tester comes out clean 45 minutes - 1 hour depending on your loaf pan.

Wednesday, June 2, 2010

TWD: Un-White Chocolate Brownies

Marthe of Culinary Delights chose White Chocolate Brownies this week for Tuesdays w/Dorie. Since I don't particularly care for White Chocolate, I switched it out for dark chocolate. I also was worried about all the super gooey reports, so I added about 1/4 cup more flour to the mix because gooey brownies are not my thing either. The whole thing came out so un-brownie like that they can't even really be called that anymore. They were light and fluffy and moist and yummy and nothing like a dense brownie at all.