I wasn’t crazy about this cake. To be fair, I couldn’t find black cocoa powder (so bummed about that), but I’m not sure if that would have made much of a difference. I’m curious to see what the other bakers think of it, as it’s not something I’ve ever used. The bundt cake turned out alright. It was chocolatey and moist, but I found the texture was a bit uneven, and overall the cake just seemed kind of boring. The batter had a strong mocha flavor that unfortunately didn’t carry over to the the finished cake. The glaze was an ok powdered sugar glaze, but didn’t really add any flavor but extra sweetness.I thought the whole thing would have been tastier if you made a syrup with granulated sugar, melted butter and whiskey and poured that over the cake instead of using a frosting.
These Red Wine Chocolate Cupcakes with Chocolate Glaze were delicious. I don’t think you can detect the red wine in the finished cake, but it results in a super amped up chocolatey flavor. And I loved the simple glaze topping. It looked gorgeous, and nothing complements chocolate cake better than more chocolate.
More recipes should come with a built in beverage. After all the recipe only calls for 1.25 cups of wine, leaving plenty left over for some tipsy baking.
So Good! If you like peanut butter you should make these ASAP. The crumble topping was so good I was just eating it straight out the the mixing bowl. I’m thinking the topping would be great on banana bread, something I am definitely looking forward to trying. I used less jam than the recipe called for and I regretted it. It seems like a lot when you are putting the muffins together but it really could use the full amount, otherwise the peanut taste can be a little overwhelming. Also, the recipe seems like it makes a lot more topping than you could possibly need, but use the whole thing. For one it’s what makes these muffins so incredibly good, and two, the muffins don’t rise very high so you can really pack the crumble topping in there and they bake up just fine.
This week is Buttery Pound Cake with Salty Caramel Glaze, which is a total winner! I reminds me of the Hair of the Dog Rum cake, which is another one of my favorite Baked Occasions recipes. This caramel cake was easy to put together and the results were delicious. I don’t think you can go wrong when the recipe calls for pouring caramel overtop of a warm cake, especially when the result is basically marbled caramel throughout.
This Easter Coconut Sheet Cake was delicious! I was so pleased with how well it came out. The cake was moist, coconutty, and not too sweet. I couldn’t find coconut cream at Safeway, and Trader Joe’s was sold out of cream of coconut, so after a quick google search I decided to substitute heavy cream.
I was a little apprehensive about the frosting, as I’ve had trouble with Baked’s buttercream recipes in the past. But this one came together with no trouble. I took the butter out of the freezer when I started making the cake, and by the time I got to making the frosting I think it had warmed to the perfect, yet vague, “cool but not cold” temperature. I skipped the piping and coloring recommended in the book. While the result in Baked Occasions is adorable, I decided to simply go with some shredded coconut on top.
Despite how pleased I was with the results, I’m not sure if I would make this again. It is a lot of work! (Mainly because having 9 egg yolks left over meant I had to make ice cream and lemon bars too :).)
These are such a great little sweet treat to help keep my exhausted co-workers going. The base is a pretty standard chocolate cake, but the topping was what made these stand out. If I made it again, and I probably will, I think I’d use less batter and more topping per cup. They don’t really rise that much, so even though they looked really full going into the oven I didn’t have any overflow problems.
The only negative was that it took a really long time to fill my mini cupcake pan. It would be a great recipe to enlist the help of a friend in exchange for baked goods.
Lately, I’ve been working through recipes that are easy to take to work and share. Everyone at my office has been working long hours, and having a nice treat on a Monday seems like a good idea to me. As much as I am looking forward to making the scheduled Blood Orange Tiramisu someday, it’s not the most portable dessert.
These little Derby Cookies were awesome. The cookies were soft, but the sugar on the outside gave a great crunch and a punch of whisky flavor. Rolling in raw sugar is something I want to try with other cookie recipes. I’d love to make these again, but I think I’d try it with pecans instead of walnuts, but that’s just my preference.
My friend Sarah recommended this delicious cake recipe after she tried it last week. I missed it on the schedule the first time around, which is a shame, because I think I would have made it a dozen times by now. It came out with a perfectly moist texture, scented with fragrant oranges. Easy to make too, I wouldn’t change a thing about it. The only problem I’m having is whether I’ll be able to save any to take to work tomorrow.
I love a good gingersnap, and these Gingersnaps with Lemon Sugar didn’t disappoint. They are easy to throw together and fairly forgiving. I love the sugar coating creating a nice crunchy exterior, but the lemon flavor didn’t really come through for me. I think I’d either skip or double the zest next time, but the overall cookie recipe is excellent.