Posts Tagged ‘recipe review’

Mocha Brownie Cake

Tuesday, March 18th, 2014

 

Slice of Mocha Brownie Cake

Slice of Mocha Brownie Cake

TWD – Tuesdays with Dorie


Mocha Brownie Cake

I decided to make a third of the recipe to fit in my 4½-inch spring form pan.  After all, there’s just two of us, so we don’t need a chocolate cake for 12 people.  It was just the perfect amount for the pan too.  It rose into a dome quite a bit, but that just left me with some extra cake to taste as I assembled.
(more…)

Share

Vanilla Chiffon Roll

Tuesday, January 28th, 2014
Slice of Vanilla Chiffon Roll

Slice of Vanilla Chiffon Roll

TWD – Tuesdays with Dorie


Vanilla Chiffon Roll

Whew!  This recipe took a bit of time.  Although taking photographs throughout the baking definitely adds on time.

I made the walnut mousse one day, then baked and assembled the cake the second day.  I was definitely glad I broke this Vanilla Chiffon Roll into steps.
(more…)

Share

X Cookies

Tuesday, October 1st, 2013
Two X Cookies

Two X Cookies

TWD – Tuesdays with Dorie


X Cookies

These X Cookies, a traditional Sicilian cookie, have a shortbread-like dough and a fruity fig and apricot filling.  The dough and filling are easy to pull together, but the cookie shaping takes quite a while.  It’s best to enlist some helpers if you have them.  I didn’t.
(more…)

Share

Boca Negra

Tuesday, February 19th, 2013
Slice of Boca Negra with White Chocolate Cream

Slice of Boca Negra with White Chocolate Cream

TWD – Tuesdays with Dorie


Boca Negra

I didn’t really know what to expect from this recipe.  I had never heard of it, let alone even tried Boca Negra.

Dense, fudgy, rich and decadent…this cake is awesome.  The option to make early in the day or even a day before serving is a definite plus too.  I didn’t really notice too much of a difference eating it the day it was made versus two days later.  I’ve also individually wrapped leftover slices and placed them in a sealed freezer bag for storage in the freezer.  I have yet to defrost and try a slice.

I loved the white chocolate cream.  Although, I think next time I will cut down on the bourbon, and/or use a different liquor.  I really like other bakers’ choices of Chambord or Crème de Cassis.  I could see this as a fun choice for other cake, cookie and brownie toppings.  It’s an easy, elegant and unique topping.

Ingredients for White Chocolate Bourbon Cream

Ingredients for White Chocolate Bourbon Cream

White Chocolate Chunks

White Chocolate Chunks

White Chocolate Bourbon Cream

White Chocolate Bourbon Cream

After reading some people had trouble mixing in the butter, I opted to go for the food processor method.  It was a snap to make.  I highly recommend using a food processor.

Ingredients for Boca Negra Cake

Ingredients for Boca Negra Cake

Shaved Chocolate

Shaved Chocolate

Prepared Cake Pan

Prepared Cake Pan

Batter for Boca Negra Cake

Batter for Boca Negra Cake

Batter Ready for Baking

Batter Ready for Baking

Baked Boca Negra Cake

Baked Boca Negra Cake

Slice of Boca Negra with White Chocolate Cream

Slice of Boca Negra with White Chocolate Cream

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.

Or, view it on the sites of this fellow Tuesdays with Dorie blogger:

Cathy of A Frederick Food Garden

Two years ago on The Daily Morsel

Share

Onion Confit Pizza

Tuesday, January 8th, 2013
Onion Confit Pizza Close-up

Onion Confit Pizza Close-up

TWD – Tuesdays with Dorie


Onion Confit Pizza

I had mixed feelings about making this pizza.  Homemade pizza is one of my go to meals when we have guests for dinner, so I have a pizza dough I’ve developed that I’ve come to love.  (more…)

Share