For a recent work birthday, I needed to make something that involved chocolate and peanut butter. I'd started to feel that over the years, I'd done all the varieties of things I could make (cakes, pies, ice creams), so this year, I opted for cupcakes. When I perused Julie Hasson's 125 Best Cupcake Recipes, I ended up deciding to make all four of the peanut butter-chocolate cupcake recipes. Each one made a dozen cupcakes, so I was sure to have leftovers. I made a double batch of her peanut butter frosting for half of the cupcakes; for the other half, I used a chocolate buttercream.
Wednesday, August 6, 2008
I don't often bake savory items, but when I saw the recipe for Bacon-Cheddar-Scallion Scones on the King Arthur Flour blog, I was intrigued. I could be completely vegetarian if it weren't for bacon. Put some bacon in a biscuit with cheddar cheese and scallions (I used chives in the scones I made)? Is it possible that this could be the perfect food? By all accounts, this scone might in fact be the perfect food.
I'm behind on blogging, as usual, but a couple of weeks ago, we celebrated a birthday after a Sunday-morning run at the lake. After breakfast, I broke out this beauty. It's from the More From Magnolia cookbook by Allysa Torey: chocolate cake and chocolate frosting. I know I've made this cake before and liked it a lot because I have made notes about it in my copy of the book, the most important note indicating that it should be baked in three 9-in.-dia. pans instead of two.
Thanks for not ordering the pancake this year, John.
This cake is from a recipe in The Buttercup Bake Shop Cookbook by Jennifer Appel. I've kind of had an eye on this recipe for years because it uses club soda as an ingredient; it's a little off the wall. All in all, this cake was good, with a bright orange flavor. My only issue involved the chocolate swirl in the center. The recipe directs you to remove a portion of the batter, then mix in unsweetened cocoa powder. Although the cocoa blended into the batter just fine, the chocolate center was really dry after baking. If I try this one again, I'll add a little extra liquid to the cocoa batter before spooning it into the Bundt pan.