Tuesday, May 24, 2011

TWD: Oatmeal Nutmeg Scones

Good evening, ladies and gentlemen. I am pleased to present a very special Poetry Edition of Tuesdays with Dorie.

*polite applause*

There once was a food called a scone
With oatmeal and nutmeg alone
In looks it was simple
Bumps, crags, and a-dimpled
But the taste could make a man moan!

These scones were a treat eaten plain
We enjoyed them again and again
But we liked them the best
When with jam they were dressed
Not to gorge ourselves was a real strain.

So we come to the end of the post
And I truly don't mean to boast
The scones were quite good
For a non-dessert food
Thanks to Patricia, our host!


Tuesday, May 10, 2011

TWD: Brown Sugar Bundt Cake

Back in my pre-blogging days, when I was a young idealistic lass, I thought that when I had a food blog, I would bake yummy foods and take pictures of them and write about how yummy they were. My eyes sparkled with naivete and hope.

Ah, foolish youth.

Instead, what I mainly write about is bundt cakes, and my lack of success with unmolding them. Seriously.

It's kind of a problem.

I got a new bundt pan and the past few attempts have gone swimmingly. I was confident--cocky, even!--that my days of bad bundts were behind me. Smoooooth sailing ahead. You see where this is going?

Weeping. Wailing. Gnashing of teeth.

Honestly, I'm not so young anymore. I don't know that I can take the heartbreak and the emotional rollercoaster of baking bundt cakes. It's exhausting. I'm happy--the batter tastes good! The bundt cake looks beautiful! What could possibly go wrong?! And then--DISASTER. Someone cover this cracked mess with powdered sugar, stat.

I am willing to accept some blame. Maybe the cake was a little underbaked, maybe I should have waited a little longer to unmold it. Perhaps. But maybe it's just a sign from the universe that I should never, no never, no NEVER make bundt cakes again.


Well, this was a pretty good cake to go out on. I nixed the fruit options and instead used ground pecans in the batter, and added mini chocolate chips and toasted pecan chunks as mix-ins. It was nice and moist, although perhaps I should have kept in some fruit for a bit more texture. But it makes a nice, low-key tea cake, assuming you don't have a conniption fit upon trying to unmold it like I did.

Want to try your luck at bundt roulette and make this cake? Peggy has the recipe and some lovely pictures over at her blog, Pantry Revistited.


Tuesday, May 03, 2011

TWD: Chocolate-Orange Marbled Loaf Cake

Ahhh it feels good to be back in the warm embrace of Tuesdays with Dorie. I've taken more than a few weeks off lately, and although it was necessary, it's so nice to be back in a routine, blogging with some of my favorite people!

Fun fact: this week's recipe, a Marbled Loaf Cake, looks an awful lot like my first TWD post ever, for Black & White Banana Loaf! I remember that bread being a-mazing, although I do think the pictures have improved around here since then...

I flavored half of the batter chocolate, and added orange oil and orange zest to the other half, to make a subtly scented orange-chocolate loaf. Haters gonna hate, but I'll always love the orange-chocolate combo.

I had too much batter for my loaf pan, so with the extra I made the sweetest little 3" mini loaf. It was actually better than the full-sized one (didn't get as brown and crusty on top) and I wish I'd baked all mini loaves. The tiny tin is from Sur la Table.

This is a soft, fine-crumbed cake that seems perfect for afternoon tea, or a light dessert with maybe a touch of lightly whipped cream and some berries on top. You can find the recipe at Carol's blog, The Bake More.

Thanks also for the well-wishes about my big race last weekend! It was kind of epic. There were high highs and low lows, but overall it was wonderful and I finished feeling great, even though I couldn't stomach all of the chia I'd packed. By the end, I just wanted brownies and Coke. (Which, PS, is a very bad combination. Learn from my mistakes.)