I found it in Kinfolk magazine. A really gorgeous magazine that I've found at Anthropologie.
browned butter and molasses chocolate chip cookie recipe. It was the cookie of the summer. It was a recipe that was baked over and over again.20
Did you make your mom a cake this past Mother's Day? If you didn't and you want to make it up to her, make her this fun strawberry marshmallow and cracker cake! Did I mention it's fun? It's fun! It's fun because it involves marshmallow fluff.
Blueberry Buttermilk Cake is an absolute favorite! Brainstorming for a cake idea is always fun. Having a general theme is helpful in some ways. When I know what the main focus of the cake will be about I think I've got the recipe I will make. And the same thing happens every time. Like it did with this blueberry buttermilk cake.
some notes on this bundt: I mentioned in the beginning of this post that I did think I knew exactly what I'd bake for this berry theme for our bundt group. I knew it would be with strawberries. It actually was the cake I found in the latest Cooking Light magazine. A lighter pound cake in a bundt pan with stunning strawberries adorning the top of it. I couldn't wait to bake it and had my berries ready. Then everyone got a hold of my strawberries and they were no longer available. My next idea was to use the blueberries I've had on hand and loved this cake from Smitten Kitchen. I wanted to stay a little lighter and skip a topping. I'm so glad I did. I had a few blackberries around and tossed them in with the blueberries. My mom said the cake was light and not dense. She said many bundts end up being dense and that this was so moist. It's true! This cake was moist and had the perfect sweetness from the incredible berries (I cut back the original recipe's sugar just a little bit). Who knows, I just may end up making the other two bundts sometime this summer.
If I had to decide if I were a brownie girl or a blondie girl, I'd have to vote brownie. I never really got into blondies. They remind me of chocolate chip cookie bars. And I do really like chocolate chip cookies, so why bother with a blondie.
I treat myself sometimes to the NY Times on Wednesdays. If I happen to be grocery shopping that day, I'll pick up a copy. I love to read their food section and sometimes come across a great recipe I must try. Of course, I'll save that section of the paper and it gets added to my pile of "must-make very soon" recipes from magazines and various things I print out. It will inevitably get lost or thrown out and most likely, never made.
When I saw this recipe a couple weeks ago I made sure that it would never get lost and made it immediately. Because I always have ripe bananas just begging to baked into something. That something is usually banana bread or banana muffins. Occasionally they will be a lovely addition to our pancakes. On this fine day that I had to make a recipe from the NY Times immediately, they were added into blondies.
I know...I know...two chocolate recipes from me in a short matter of time. What is going on? I really wasn't sure what to use for the crust. I found some chocolate bear cookies that the kids asked for and of course, never finished. They worked splendidly for this crust. Browned butter. Oh yeah. It's incredible.
The sugar in the batter was a little too high for my liking. I cut it by a cup. I figured the bananas add so much natural sweetness. I know it wasn't as sweet as it probably should be. Nobody here complained. Hubby kept walking by and taking a sample. The kids loved them. I loved them! If you prefer it a little sweeter, keep the sugar as the original recipe had it at 2 1/2 cups. If you aren't into baking with rum, you could substitute 1 teaspoon of vanilla extract. So if you're like me and happen to always have some ripe bananas around and aren't throwing them into a smoothie or a quick bread, try this fantastic blondie recipe...
The scent of chocolate wafting through the kitchen on a relaxing Sunday morning. It doesn't get much better than that. And I'm not the biggest fan of chocolate in my baking.
I know, it doesn't seem possible. I've mentioned a few times here that I tend to prefer fruit desserts...particularly apple desserts. At this juncture in my life, I am swaying slightly towards becoming a bigger fan of chocolate and baking. I thought it would be nice to just ease into a little baking with chocolate. The perfect moment to do that was with another #TwelveLoaves bread baking challenge.
It's hard to believe that a year has passed since this bread baking group was put together last May. So many wonderful breads have been shared by our all of the very talented and creative bread bakers. The group and I decided to leave the May 2013 challenge up to everyone's imagination...bake whatever bread (yeast or quick bread) you like! I went with a very, very chocolate theme. I saw a bread in the latest Food Network magazine and my imagination got the best of me. I was dreaming of eating hot pain au chocolat just out of the oven with my coffee. I was imagining this same scenario every morning until I finally made it happen this past weekend. It was completely and utterly delightful.
#TwelveLoaves May: Bake any bread, yeast or quick bread, loaf or individual. This #TwelveLoaves May 2013 is all about May is all about celebrating bread and the one year anniversary of #TwelveLoaves. Do you have a favorite bread? We would love to see it. Think luscious quick loaves, sinful scones, delightful Danishes. Any bread recipe you'd like to bake, share it with us! Let’s get baking!
You must see what our very talented #TwelveLoaves bakers have created May!
- Apple Kuchen by Liz at That Skinny Chick Can Bake
- Basic Focaccia by Holly at A Baker’s House
- Buttermilk Sourdough Waffles by Renee at Magnolia Days
- Cinnamon Crescent Rolls by Krista at A Handful of Everything
- Cinnamon Rolls by Dionne at Try Anything Once Culinary
- Cinnamon Sugar Challah by Paula at Vintage Kitchen
- Olive Bread by Rossella at Ma che ti sei mangiato
- Mexican Hot Chocolate Bread by Lora at Savoring Italy
- San Francisco Sourdough Bread by Karen at Karen’s Kitchen Stories
- Zucchini Pineapple Quick Bread by Lyn at The Lovely Pantry
Look at what we've baked this past year!
May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads.
some bread notes: ( Please bear with me as I figure out my new blog and "ziplist" feature.) If you have a question about the recipe, please pop me an email. With the dough I love and use for most every sweet recipe, I ended up with enough bread to fit into to regular loaf pans and also 3 small rolls. I baked my rolls in a mini loaf pan. You can see some of the photos above on how I made it. This Mexican Hot Chocolate Bread method is very similar to this Estonian Kringle bread I posted here recently. You could also some directions on how to cut the bread in that post. I did find this recipe in the latest FoodNetwork magazine. There was something about the filling in their recipe that I couldn't quite figure out. It seemed to be an error, or maybe it was the way I was reading it. I thought about spreading the Nutella and not adding cocoa to the dough. For my taste, the bread was incredible with the cocoa-sugar sprinkled on top of the dreamy Nutella. If you don't like spicy sweets, you can leave out the cayenne. I happened to like the little kick it gave the bread. Even my daughter said it has a "very interesting flavor, mom". The smell while it's baking is OUT OF THIS WORLD incredible. Slight warning, this is not a light bread. There is Nutella and sugar. A little bit of butter, too. It's not something that will be good for those that are watching their weight, but it will definitely make your neighbors very happy if you decide to share a little with them. :)My baking assistant went a little overboard with the cocoa-sugar on one of the breads...not that that was a bad thing.