Tuesday, September 22, 2015

TBB - Honey Cake

As I'm typing this, I just pulled out another batch of Rose's Granola out of the oven. The smell of toasted almonds and cinnamon wafting through the air, penetrating every room in the house, is amazing.

I digress. Back to the Honey Cake.

I can't believe I made this cake exactly a year ago, when the recipe was published on the NPR site. With nothing to compare it to, and not sure about all the sweet ingredients in the cake, I made half the recipe in my smaller tube pan which I brought back with me from Morocco a few years back. I decreased the sugar by 1/8 cup (which is 1/4 cup if you're making the full recipe). The alcohol in the recipe got replaced by more OJ.

Sweet and moist Honey Cake. Bon Appetit!

Final thoughts/tips:

  • Hubby loved the cake, but did note that it was a bit on the sweet side.
  • I liked the cake too. I had never eaten Honey Cake before so I wasn't sure how "authentic" it was. It was definitely nice and moist with a somewhat complex flavor profile (must be from the coffee). Not sure I'd make it again though.
  • Don't forget to check out the other Alpha Bakers.

Tuesday, August 25, 2015

TBB - Woody's Black and White Brownies

This week's challenge for Rose's Alpha Bakers was Woody's Black and White Brownies (recipe can be found in The Baking Bible). I started out thinking I'd make the brownie portion only since it closely resembles the awesome Barcelona Brownies which I've blogged about here. However, these brownies are super chocolatey (a plus for me, not so much for hubby), so I decided to top them with something sweet, that would compliment the brownies well and be super quick and easy. That's when the bag of Kraft caramel bits whispered in my ear, "use me" (don't judge!). I had some leftover chocolate glaze in the freezer for a little drizzle, and voila!

It made sense at the time when I decided to make only half the recipe. As I ate another piece just now, this time it was a cold one from the fridge with a deliciously dense and fudge-like texture, I'm left wondering what I was thinking.

I pushed the nuts into half of the pan and swirled them around the batter using my magic little finger (it was clean) :o)

The Magic Finger

The nutty one is for hubby

The nut-less one is mine.
The candy I used to decorate my piece is actually called a chocolate covered powerberry. It's a fruity jelly-like center covered in dark chocolate from Trader Joe's.

Tuesday, August 11, 2015

ABC - Apricot & Almond Olive Oil Cake

This month's recipe for the ABC bakers screams summer to me: Apricot & Olive Oil Cake. Shortly after I had picked this recipe for our August challenge, I ran into some beautiful organic apricots at Trader Joe's. Since they don't last very long, I decided to bake the cake early and not wait till August :o)

Yummy cake!

I've always wanted to make a cake with olive oil so this was my chance to do so. Since I only have extra virgin olive oil, I mixed it with canola oil  50-50, fearing that it would otherwise be too overpowering.

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.

TBB - 100% Whole Wheat Walnut Loaf

It's been a while since I baked along with Rose's Alpha Bakers, and right away there are two things wrong with the title of this post:

  • I cheated and used some bread flour. So, it's really an 87% whole wheat loaf.
  • Yes, I'm allergic to walnuts but I love my husband. So, I decided to make the dough without nuts, and add them later to his half of the dough. I made rolls with "my half".
I used my bread machine to make this bread which worked out perfectly.

Dinner rolls (nut-free) and sandwich bread

Light and soft

Saturday, July 25, 2015

ABC - Hazelnut Rocher Cake

That's this month's ABC recipe. Of course, I had to convert it to an Almond Rocher Cake where I replaced hazelnut meal with almond meal.

Some ABC folks reported crumbliness issues, so I set out to make just half the recipe using my 6" round pan and fix the crumbly texture by adding more egg to the recipe. The weather was really hot so I quickly decided to forego the creamy filling, and serve it as a tea cake instead. This worked out really well. I took it to work where everybody loved it. Honestly, I loved it too and so did hubby who's normally not a chocolate fan. Would I bake this again? With my modifications, you betcha!

Almond Rocher Cake with an apricot glaze and finely chopped European milk chocolate

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.