I hate to admit this, but I love cake pans. I even bought a lion cake pan to make a cake for my beloved, but I haven't used it yet. I really don't understand the fascination - it's not like I don't have the basic 9x13 pan or the 8 inch round pans. But when I see the novelty pans...I want them. I have cake pans shaped like Christmas trees, sunflowers and hearts. Really, how many do I really need? Plus the truth is the novelty cake pans are good for basic cakes, nothing with any sort of additives (such as Milky Ways) because the stick to the crevices...
Anyway, this week's brownies wil have a half a cup of peanut butter in them. It should be interesting and my older son Dan should like it. He loves the Reese's Peanut Butter cups. The cake this week - a lemon one with lemon buttercream frosting. I am using the "Woman's Day" recipe quite a bit. The buttercream frosting is so light and fluffy and I'm not normally a fan of buttercream.
Later this week is my beloved's birthday and I will making him a cake filled with strawberry Bavarian cream. That usually works out well except if it's too hot and humid. we shall see.
I thought I'd put this link in here. If you love chocolate as I do , you'll appreciate this particular contest:
Click here: Mars Real Chocolate Relief Act
Monday, May 25, 2009
Monday, May 18, 2009
ahhh
I skipped last week because it was Mother's Day. My sons were on vacation and I hadn't planned to make any brownies, but who am I kidding? I love brownies myself.
So I made 1 batch of brownies, using crushed pecans as well as Godiva's Chocolate Liquer in lieu of vanilla for flavoring. They were _excellent_.
My Mother's Day cake was a lemon cake with lemon curd filling and lemon buttercream frosting. It also was excellent.
I didn't make any bread last week, didn't get around to it. This week I did, I made rolls from Bea Tom's cookbook. They are alleged to be the best rolls ever. They definitely had a quick rise to them. But I wasn't that impressed with them and neither was my beloved. They tasted sort of like fresher "brown and serve" rolls to me. Good, but not great in my opinion. And I had to alter the recipe a little, but that could just be differences in ingredients and weather. I had to add about one half cup more liquid to make the dough actually take shape.
The cake for my beloved last week was coffee cake. This week it is a black raspberry jelly roll. I need to practice more with the jelly roll. I managed to get it in a roll without too much fuss, but it's been a quite a few months since I made one. I'll have to try to make jelly rolls a little more frequently.
The brownies this week? The "normal" Hershey's recipe, nothing special added or subtracted.
later....
So I made 1 batch of brownies, using crushed pecans as well as Godiva's Chocolate Liquer in lieu of vanilla for flavoring. They were _excellent_.
My Mother's Day cake was a lemon cake with lemon curd filling and lemon buttercream frosting. It also was excellent.
I didn't make any bread last week, didn't get around to it. This week I did, I made rolls from Bea Tom's cookbook. They are alleged to be the best rolls ever. They definitely had a quick rise to them. But I wasn't that impressed with them and neither was my beloved. They tasted sort of like fresher "brown and serve" rolls to me. Good, but not great in my opinion. And I had to alter the recipe a little, but that could just be differences in ingredients and weather. I had to add about one half cup more liquid to make the dough actually take shape.
The cake for my beloved last week was coffee cake. This week it is a black raspberry jelly roll. I need to practice more with the jelly roll. I managed to get it in a roll without too much fuss, but it's been a quite a few months since I made one. I'll have to try to make jelly rolls a little more frequently.
The brownies this week? The "normal" Hershey's recipe, nothing special added or subtracted.
later....
Monday, May 4, 2009
May Fourth (be with you)
Awful pun, isn't it? I just had to share it.
This week's brownies were made the "normal" way with 1/2 cup unsweetened applesauce standing in for 1/2 cup butter. I used all Hershey Cocoa this time. I love the texture and the taste. Ooops, almost forgot. I grated a part of a bar of Ghiradelli's Cark Chocolate with the citrus flavoring in with the brownie batter. It turned out great. No "yums" from my son, however.
I received one of those "add beer" bread mixes. I'm not really a drinker, so I added 12 ounces of orange soda instead. It was okay, but not really outstanding. As much as those mixes go for, it should knock my socks off but I can't say it did.
And yet another "oops". I made baking powder biscuits - I put regular milk in instead of buttermilk. The biscuits still rose, still had the same texture, just a slightly different taste. What was I thinking? TOss me out of the "southern cooks class"...
My beloved's cake was the "best vanilla cake" in the recent "Woman's Day" issue, with the "best vanilla buttercream". "Woman's Day" recipe uses 1 jat of Marshmellow Fluff to give the frosting a wonderful light flavor. I kept the cake vanilla, but I made the frosting raspberry flavored. It turned out pretty good.
I also made a chocolate chip cake. That's because I was too lazy to make chocolate chip cookies. It worked out pretty well, I think. I took it into work and they loved it.
Wonder if I'll bake next weekend with it being Mother's Day and all that?
This week's brownies were made the "normal" way with 1/2 cup unsweetened applesauce standing in for 1/2 cup butter. I used all Hershey Cocoa this time. I love the texture and the taste. Ooops, almost forgot. I grated a part of a bar of Ghiradelli's Cark Chocolate with the citrus flavoring in with the brownie batter. It turned out great. No "yums" from my son, however.
I received one of those "add beer" bread mixes. I'm not really a drinker, so I added 12 ounces of orange soda instead. It was okay, but not really outstanding. As much as those mixes go for, it should knock my socks off but I can't say it did.
And yet another "oops". I made baking powder biscuits - I put regular milk in instead of buttermilk. The biscuits still rose, still had the same texture, just a slightly different taste. What was I thinking? TOss me out of the "southern cooks class"...
My beloved's cake was the "best vanilla cake" in the recent "Woman's Day" issue, with the "best vanilla buttercream". "Woman's Day" recipe uses 1 jat of Marshmellow Fluff to give the frosting a wonderful light flavor. I kept the cake vanilla, but I made the frosting raspberry flavored. It turned out pretty good.
I also made a chocolate chip cake. That's because I was too lazy to make chocolate chip cookies. It worked out pretty well, I think. I took it into work and they loved it.
Wonder if I'll bake next weekend with it being Mother's Day and all that?
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