For Easter Monster wanted to use all our spring cookie cutters. We wanted a recipe that she could make herself and really I don't have any good sugar cookie recipes...mostly because I find sugar cookies dry and boring. I let her pick a cookie recipe out of the cookbook with the guide line that it have a roll-able dough and this is the one she wanted to try.
Good choice!
Here is a link to the recipe on the Hershey's Kitchen Peanut Butter Cut-Out cookies
As usually I wasn't able to follow the recipe perfectly and had to make it up as we went along.
We had no peanut butter chips or pecans... I am looking forward to making these again following the actual recipe.
I am also really impressed with Monster, Hershey has this recipe listed as Skill Level: Advanced
We substitute creamy peanut butter for the peanut butter chips and creamed the peanut butter and butter together instead of melting it in a pan. We skipped the pecans altogether. Nuts are tricky in my house. I happen to love all of then (except pistachios) and My Love happens to avoid all of them. So adding them is the equivalent to saying,"MaWHAHAHA! They are all MINE!" Hence, they are often skipped.
Monster did most of the mixing...and her arms got tired holding up the hand mixer.
Then she rolled out the dough. The dough was soft so we worked in small batches. It was pretty easy to explain to her how each time you re-roll the dough you want to keep it about the same thickness every time. Also the shapes could be pressed back into shape most of the time if you accidentally broke off a piece... we had a few ducks lose their feet and some poor ear-less bunnies.... But don't worry! She rescued them!
She discovered that the cookie cutters didn't stick if we dipped them in sugar first. I had nothing to do...Monster was able to do this all herself! When she was having trouble moving them from the counter to the pan she solved it herself by getting a frosting knife and using that as a spatula!
The cookie cutters she used were tiny so it made alot of tiny yummy cookies, perfect for popping in your mouth.
I am sure she could do the stove top one with a little more watching over, but I see no reason your kids can't do the recipe the way she did, perfect for a Saturday afternoon "I'm bored!" cure.
Tuesday, April 26, 2011
Monday, March 28, 2011
Deep Dark Chocolate Cake
Well hello... ummm... how about we not talk about the excruciatingly long pause between posts and the string of EPIC FAILS at the recipe attempts... and just get right to the next attempt?
I swear I will post Fail or NOT!
So I shall attempt to blog while cooking.
Today is the Thunderous One's Birthday!
He is now a Teen!
I set out today to make this cake BEFORE anyone gets home from school.
I was shocked and horrified to discover I have no chocolate in the house aside from an almost empty can of special dark chocolate cocoa powder.
That rather limits my options on the cake... but lets do it!
Deep Dark Chocolate Cake
2 cups sugar
1 3/4 c. ap flour
3/4 c cocoa or European style cocoa
1 1/2 teaspoon backing powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
one bowl buttercream frosting
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup cocoa or European style cocoa
1/3 cup milk
1 teaspoon vanilla extract
Go figure... I have had the worst time finding the old recipes in the book we are using and they have this one listed as a beginner level cake. They also have a different picture then the one in our book.
The first task is the adventure of finding my spring form pans. He would like a round 2 layered cake. We haven't even talked about if it would be decorated!
I found some spring forms... but only have 2 of the 10 inch ones and one each of 2 other sizes so we decided to do 3 layers...
The dry ingredients look really cool as you mix them and everything blends.
As I worked I thought "What Would Alton (Brown) Do?" and thought, "I need to mix my wet ingredients together before I add them to the dry..." and then screwed that up when I added them and forgot the eggs so had to add them next.
I recommend starting your water to boil after you get the dry ingredients mixed in. I decided to use my hot chocolate machine to get the water to boiling-ish. Again I deviate from the directions. The eldest had arrived home as I was mixing the wet & dry together so I recruited her to turn the bowl and use the spatula while I held the mixer. We have yet to buy a good replacement mixer so I have been using a hand help one. When I was measuring the ingredients I had to laugh at my measuring utensils... a 1/2 cup a 1/4 cup a half a teaspoon...
maybe I'll ask for nice metal ones with the measurement stamped in the handle for my birthday!
My mind wanders.
Where were we?
Oh yes!
With Eldest help we added the boiling-ish water and stirred it to mix.
It.
Was.
Thin.
I know the recipe says the batter will be thin, but WOW it is really thin. Eldest was optimistically supportive and told me I had messed it up, there was no way it meant this thin.
*sigh* I guess we will see.
We started to pour the mix into the pans.... and THAT was when I discovered that the middle sized pan with the bend in the frame was too bent... It started leaking all over the counter! Quickly we poured the batter into the other 2 pans.
*sigh* well, he did want 2 layers of cake, right?
Now we wait.
It is cooking and I may have gotten some batter on the burner because it smells like burnt cake in here...trying, really trying not to *sigh* again.
****
Aaanndd the cake was burning... kinda.
The other two pans...well, I guess I didn't put them together well enough or maybe the batter was just too thin for a spring form....they leked out of the pans and about half the batter is on the bottom of the oven!
They are so thin Thunderous just asked if I was making him brownies.
While waiting for the cake to bake I went ahead and put 1/4 gallon of vanilla ice cream into the bent pan. It is hardening in the freezer. The currant plan is to layer the cake and ice cream together and frosting it as one piece.
Let's cross our fingers shall we?
****
Lets keep the FAIL going, shall we?
They did not come out of the pans.
No, no *sigh* this time.
*head desk*
I greased them. I floured them.
I let it cool for 10 minutes!
What am I doing wrong?!?
This is what happened when I tried to make a snow flake shaped cake at Christmas!
It would not come out of the pan! I thought perhaps it wasn't really silicone and never meant for the oven... Figured it was my lack of knowledge that did it in there. But now I am not happy.
I let it cool!
I guess it needed to cool more?
And now lets see how we can mess up the frosting!
****
I suppose this is a case of All's Well that Ends Well.
Everyone like the cake.
Thunderous said it was a Mesa!
the taste was good the ice-cream really was a perfect center to it.
I guess you could say it is a fool proof recipe.
I mean really, How many more ways could I have fouled that one up?
Here is a shot of the 'Mesa"
I swear I will post Fail or NOT!
So I shall attempt to blog while cooking.
Today is the Thunderous One's Birthday!
He is now a Teen!
I set out today to make this cake BEFORE anyone gets home from school.
I was shocked and horrified to discover I have no chocolate in the house aside from an almost empty can of special dark chocolate cocoa powder.
That rather limits my options on the cake... but lets do it!
Deep Dark Chocolate Cake
2 cups sugar
1 3/4 c. ap flour
3/4 c cocoa or European style cocoa
1 1/2 teaspoon backing powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
one bowl buttercream frosting
- Heat oven to 350F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pans
- in large mixer bowl, stir together sugar, flour,cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minutes.
- Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans.
- bake 30 to 35 minutes for round pans, 35-40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
- cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangle pan, if desired.) Frost with one bowl Buttercream frosting 8-10 servings.
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup cocoa or European style cocoa
1/3 cup milk
1 teaspoon vanilla extract
- In small mixer bowl, beat butter. add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. ~about 2 cups frosting
Go figure... I have had the worst time finding the old recipes in the book we are using and they have this one listed as a beginner level cake. They also have a different picture then the one in our book.
The first task is the adventure of finding my spring form pans. He would like a round 2 layered cake. We haven't even talked about if it would be decorated!
I found some spring forms... but only have 2 of the 10 inch ones and one each of 2 other sizes so we decided to do 3 layers...
The dry ingredients look really cool as you mix them and everything blends.
As I worked I thought "What Would Alton (Brown) Do?" and thought, "I need to mix my wet ingredients together before I add them to the dry..." and then screwed that up when I added them and forgot the eggs so had to add them next.
I recommend starting your water to boil after you get the dry ingredients mixed in. I decided to use my hot chocolate machine to get the water to boiling-ish. Again I deviate from the directions. The eldest had arrived home as I was mixing the wet & dry together so I recruited her to turn the bowl and use the spatula while I held the mixer. We have yet to buy a good replacement mixer so I have been using a hand help one. When I was measuring the ingredients I had to laugh at my measuring utensils... a 1/2 cup a 1/4 cup a half a teaspoon...
maybe I'll ask for nice metal ones with the measurement stamped in the handle for my birthday!
My mind wanders.
Where were we?
Oh yes!
With Eldest help we added the boiling-ish water and stirred it to mix.
It.
Was.
Thin.
I know the recipe says the batter will be thin, but WOW it is really thin. Eldest was optimistically supportive and told me I had messed it up, there was no way it meant this thin.
*sigh* I guess we will see.
We started to pour the mix into the pans.... and THAT was when I discovered that the middle sized pan with the bend in the frame was too bent... It started leaking all over the counter! Quickly we poured the batter into the other 2 pans.
*sigh* well, he did want 2 layers of cake, right?
Now we wait.
It is cooking and I may have gotten some batter on the burner because it smells like burnt cake in here...trying, really trying not to *sigh* again.
****
Aaanndd the cake was burning... kinda.
The other two pans...well, I guess I didn't put them together well enough or maybe the batter was just too thin for a spring form....they leked out of the pans and about half the batter is on the bottom of the oven!
They are so thin Thunderous just asked if I was making him brownies.
While waiting for the cake to bake I went ahead and put 1/4 gallon of vanilla ice cream into the bent pan. It is hardening in the freezer. The currant plan is to layer the cake and ice cream together and frosting it as one piece.
Let's cross our fingers shall we?
****
Lets keep the FAIL going, shall we?
They did not come out of the pans.
No, no *sigh* this time.
*head desk*
I greased them. I floured them.
I let it cool for 10 minutes!
What am I doing wrong?!?
This is what happened when I tried to make a snow flake shaped cake at Christmas!
It would not come out of the pan! I thought perhaps it wasn't really silicone and never meant for the oven... Figured it was my lack of knowledge that did it in there. But now I am not happy.
I let it cool!
I guess it needed to cool more?
And now lets see how we can mess up the frosting!
****
I suppose this is a case of All's Well that Ends Well.
Everyone like the cake.
Thunderous said it was a Mesa!
the taste was good the ice-cream really was a perfect center to it.
I guess you could say it is a fool proof recipe.
I mean really, How many more ways could I have fouled that one up?
Here is a shot of the 'Mesa"
Tuesday, August 3, 2010
Streusel Apple-Spice Cake
This cake was just fun.
I made it late at night... I can't recall why I couldn't sleep.
I remember Thunderous couldn't either and ended up down in the kitchen as it came out of the oven.
We shared a piece and had a great debate over this recipe.
Thunderous stands that it is named incorrectly. It is baked in a loaf pan...therefore it is a quick bread and should be called Streusel Apple-Spice Bread.
I hold that he is too literal and it is indeed a cake.
The next morning when the rest of the family had some we asked their stand.
Mouths full they would only say, "It's GOOD!"
Now you try it and decide: Cake or quick Bread
I was lucky enough to have apples that the kids and I had picked, peeled, sliced and frozen the fall before. They worked beautifully in the recipe!
I may try it with fresh apples next time.
It is an excellent fall flavor and I look forward to baking it as the days get chilly.
Who knew chocolate complimented apple so well!
*sigh* either I am terrible at searching the Hershey's site for recipes or they just did not add the ones from this spectacular book to the site!
Again. I will attempt to photo the recipe and post....must have feed back!
Sunday, August 1, 2010
Peanut Butter Chocolate Chunk Brownies
Today is not a great day or a bad day... it is a very confusing day.
I got a promotion, but will be taking my new place sooner then anticipated. I will be in management, which is good. The original plan was get a week of training and then transition into it. Then a Co worker who has a parallel position had bad things happen... she has to move out of town suddenly. So, instead of gradual I will be trained by her today and then take her shifts the rest of the week, that would be the bad.
Means a crappy schedule and more importantly a friend is moving far away.
She used to bring in cookies every time she baked them, but we never really worked together enough for me to get them...they were always eaten by the time I got there. It soon became a running joke between us.
As a going away present I am making her cookies!
Well, brownies too.
Of course the cookies were no problem, just went with the new favorite
Chocolate Peanut butter Thumbprints!
As I was making them the 2 elder kids wandered in and began to help. They discovered I have the most amazing talent to make a ball of dough in a measuring cup of sugar magically roll around and get totally covered with the sugar.
That is the next trick they want me to teach them... heck I didn't know I could do it till I did it.
Eldest...errr...Raven wanted mostly to pick at the chips and chunks...sampling every step of the batter. Thunderous then mostly engaged in verbally discouraging her.
They both got some practice in on using the beater and the scarpers. I kept encouraging them to practice more. I didn't mention that they will be making their own dinner a lot more often so they had better practice fast.
I showed them how to layout all your ingredients before you start baking to be sure you have it all.
Raven loves the smell of vanilla, she asked me if there are any shampoo the smells like vanilla. I told her "Probably. You are old enough to make your own hair tonics, why don't you make some with vanilla?" She is thinking about it.
Thunderous made the observation that the brownies are the opposite of the cookies!
They happen to be on opposite pages in the cook book as well.
I think that means they balance each other.
It was simple to whip these up. The problem we have run into is we must have used much to small of a pan. It is taking about twice as long to bake as the instructions call for. Looking at it in the pan I am sure that is the problem. It rather looks like a cake instead of a brownie!
I, yet again, can not find the recipe on the Hershey's site to link to it for you. This time instead of typing it for you I took a picture of the page and will post it...let's see if you can see it okay.
You MUST let me know if this works!
I got a promotion, but will be taking my new place sooner then anticipated. I will be in management, which is good. The original plan was get a week of training and then transition into it. Then a Co worker who has a parallel position had bad things happen... she has to move out of town suddenly. So, instead of gradual I will be trained by her today and then take her shifts the rest of the week, that would be the bad.
Means a crappy schedule and more importantly a friend is moving far away.
She used to bring in cookies every time she baked them, but we never really worked together enough for me to get them...they were always eaten by the time I got there. It soon became a running joke between us.
As a going away present I am making her cookies!
Well, brownies too.
Of course the cookies were no problem, just went with the new favorite
Chocolate Peanut butter Thumbprints!
As I was making them the 2 elder kids wandered in and began to help. They discovered I have the most amazing talent to make a ball of dough in a measuring cup of sugar magically roll around and get totally covered with the sugar.
That is the next trick they want me to teach them... heck I didn't know I could do it till I did it.
Eldest...errr...Raven wanted mostly to pick at the chips and chunks...sampling every step of the batter. Thunderous then mostly engaged in verbally discouraging her.
They both got some practice in on using the beater and the scarpers. I kept encouraging them to practice more. I didn't mention that they will be making their own dinner a lot more often so they had better practice fast.
I showed them how to layout all your ingredients before you start baking to be sure you have it all.
Raven loves the smell of vanilla, she asked me if there are any shampoo the smells like vanilla. I told her "Probably. You are old enough to make your own hair tonics, why don't you make some with vanilla?" She is thinking about it.
Thunderous made the observation that the brownies are the opposite of the cookies!
They happen to be on opposite pages in the cook book as well.
I think that means they balance each other.
It was simple to whip these up. The problem we have run into is we must have used much to small of a pan. It is taking about twice as long to bake as the instructions call for. Looking at it in the pan I am sure that is the problem. It rather looks like a cake instead of a brownie!
I, yet again, can not find the recipe on the Hershey's site to link to it for you. This time instead of typing it for you I took a picture of the page and will post it...let's see if you can see it okay.
You MUST let me know if this works!
Tuesday, May 18, 2010
Chocolate Peanut Butter Thumbprint cookies
These are our new favorite cookies!
the recipe is simple and the girls had fun making these.
I looked on Hershey's site but I could not find this recipe. So I will retype it here as it appears in our Hershey's Chocolate Lover's Cookbook
Chocolate Peanut Butter Thumbprints
1 2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips, divided
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup Hershey's Cocoa or Hershey's European style Cocoa
1/2 teaspoon baking soda
additional granulated sugar
*Heat oven to 375 degrees F. In small microwave-safe bowl, place 1/2 cup peanut butter chips. Microwave at HIGH (100%) 30-40 seconds or just until chips are melted and smooth when stirred; set aside.
*In large mixer bowl, beat butter granulated sugar, brown sugar, egg and vanilla until light and fluffy. Add melted peanut butter chips; beat well.
*Stir together flour, cocoa and baking soda; stir into peanut butter mixture until well blended.
*For each cookie, shape 1 tablespoon dough into ball; roll in additional granulated sugar. Place balls on ungreased cookie sheet; with bottom of glass, flatten cookies to 1/4-inch thickness. Using Thumb, make indention in center of each cookie.
*Bake 6 to 8 minutes or just till set. remove from oven. If necessary, using the tip of a spoon, press indention in center of each cookie; immediately place 1 teaspoonful peanut butter chips in each indentation. Soften 1 to 2 minutes; spread melted chips into swirl. Remove from cookie sheet to wire rack. Cool completely.
About 2 1/2 dozen cookies.
This is now the Go To cookie recipe.
Eldest made some for a class project and got an A+
We also have made them with chocolate chips and mint chocolate chips in place of the peanut butter ones. They were all good!
This is a fun cookie to make too! Who doesn't want to stick their thumb in a cookie?
Great. Now I want to bake them again.
the recipe is simple and the girls had fun making these.
I looked on Hershey's site but I could not find this recipe. So I will retype it here as it appears in our Hershey's Chocolate Lover's Cookbook
Chocolate Peanut Butter Thumbprints
1 2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips, divided
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup Hershey's Cocoa or Hershey's European style Cocoa
1/2 teaspoon baking soda
additional granulated sugar
*Heat oven to 375 degrees F. In small microwave-safe bowl, place 1/2 cup peanut butter chips. Microwave at HIGH (100%) 30-40 seconds or just until chips are melted and smooth when stirred; set aside.
*In large mixer bowl, beat butter granulated sugar, brown sugar, egg and vanilla until light and fluffy. Add melted peanut butter chips; beat well.
*Stir together flour, cocoa and baking soda; stir into peanut butter mixture until well blended.
*For each cookie, shape 1 tablespoon dough into ball; roll in additional granulated sugar. Place balls on ungreased cookie sheet; with bottom of glass, flatten cookies to 1/4-inch thickness. Using Thumb, make indention in center of each cookie.
*Bake 6 to 8 minutes or just till set. remove from oven. If necessary, using the tip of a spoon, press indention in center of each cookie; immediately place 1 teaspoonful peanut butter chips in each indentation. Soften 1 to 2 minutes; spread melted chips into swirl. Remove from cookie sheet to wire rack. Cool completely.
About 2 1/2 dozen cookies.
This is now the Go To cookie recipe.
Eldest made some for a class project and got an A+
We also have made them with chocolate chips and mint chocolate chips in place of the peanut butter ones. They were all good!
This is a fun cookie to make too! Who doesn't want to stick their thumb in a cookie?
Great. Now I want to bake them again.
Friday, April 2, 2010
Chocolate Layered Angel Cake
In February we moved to a new house, to celebrate I made a feast and served this as the dessert.
I also broke the rules. I think I like doing that.
I have been told over and over "You can't make Angel Food without an Angel Food pan."
Can I use a bunt pan?
"Oh no! You can only make Angel Food cake in an Angel food pan."
So like a good little cook I always borrowed a pan when I made angel food cake.
It seemed every time I would look to buy a pan they were more then I wanted to spend at the time, I'm sure I saw one at a different store that was a better quality or the same price, and this last time...the don't have any in stock.
So I said fine. I decided to do what I could with what I have (which I try to do alot). Obviously I do not have a special Angel Food cake pan...I wonder what Alton Brown thinks of them? He is always talking about multi tasking items and not getting an item that will only do one job...So I looked at what I do have.
I have a couple of bunt pans...a cool heart shape and the other a classic bunt shape...a microwaveable pan with a possible angel food pan/tube insert...not really comfortable with that whole mess...oh! I've got it! My Skirt pan! It has a tube in the middle!
I don't know if it has a real name, to me it's just The Skirt Pan. My mom used it to make all the cakes for the barbies that you stick in them...
Like this one from The Cake Cow
That is what I decided to use for this desert.
unfortunately after searching Hershey's website I can't seem to find this recipe or the picture to this cake. You'll have to trust me...or something
Chocolate Layered Angel Cake p.8 Hershey's Chocolate Lover's Cookbook
1 box (about 15 oz.) angel food cake mix
1/4 cup Hershey's Cocoa
Chocolate Glaze
Basically you pre heat the oven to 375. Mix the Angel food as directed on the box. Split the batter in half and carefully fold in the cocoa powder making sure not to deflate the batter.
The trick to the layers is alternating the plain batter and the chocolate batter. I got a bit annoyed when the picture of the batter in the book looked nothing like mine, but I guess they really know what they are doing and I just pretend.
It doesn't take long to bake only 30-35 mins. I forgot to see if there was high altitude adjustments but it turned out alright. I used a couple of bowls to support the pan with. That's the funny thing about angel food cake, it cools upside down...I wonder why? You know, I really need to see if Alton has a show on it...
Make the Chocolate Glaze just before you take it out of the pan...
1/3 cup sugar
1/4 cup water
1 cup Hershey's simi-sweet chocolate chips
bring the first 2 to a boil then take off the heat and add the chips. Stir till smooth.
You drizzle to all over the cake before you eat and yes it really adds to it!
This cake was well received by everyone, the kids even asked if they could have it for breakfast (I said no). My Love and I both liked it most when it was still a little warm.
It was so simple to make it left me wondering why Angel Food is one of those foods people make a big deal about...how difficult they are to make, how easy to ruin, easier to just buy... are you kidding me? It is the easiest thing to make so far! And I even broke the rules. Why is this cake one of the scary ones?
Another thing we discovered: It tasted wonderful! If the mix is about 100 times better then the inedible store-bought 'cake' then I want to find out about the from scratch one! Maybe on another adventure?
It reminds me of a cake my friend Maya made...I'll make that one too one of these days!
If you want a simple, yet special dessert so far I'd say this one is it!
I don't know if it has a real name, to me it's just The Skirt Pan. My mom used it to make all the cakes for the barbies that you stick in them...
Like this one from The Cake Cow
That is what I decided to use for this desert.
unfortunately after searching Hershey's website I can't seem to find this recipe or the picture to this cake. You'll have to trust me...or something
Chocolate Layered Angel Cake p.8 Hershey's Chocolate Lover's Cookbook
1 box (about 15 oz.) angel food cake mix
1/4 cup Hershey's Cocoa
Chocolate Glaze
Basically you pre heat the oven to 375. Mix the Angel food as directed on the box. Split the batter in half and carefully fold in the cocoa powder making sure not to deflate the batter.
The trick to the layers is alternating the plain batter and the chocolate batter. I got a bit annoyed when the picture of the batter in the book looked nothing like mine, but I guess they really know what they are doing and I just pretend.
It doesn't take long to bake only 30-35 mins. I forgot to see if there was high altitude adjustments but it turned out alright. I used a couple of bowls to support the pan with. That's the funny thing about angel food cake, it cools upside down...I wonder why? You know, I really need to see if Alton has a show on it...
Make the Chocolate Glaze just before you take it out of the pan...
1/3 cup sugar
1/4 cup water
1 cup Hershey's simi-sweet chocolate chips
bring the first 2 to a boil then take off the heat and add the chips. Stir till smooth.
You drizzle to all over the cake before you eat and yes it really adds to it!
This cake was well received by everyone, the kids even asked if they could have it for breakfast (I said no). My Love and I both liked it most when it was still a little warm.
It was so simple to make it left me wondering why Angel Food is one of those foods people make a big deal about...how difficult they are to make, how easy to ruin, easier to just buy... are you kidding me? It is the easiest thing to make so far! And I even broke the rules. Why is this cake one of the scary ones?
Another thing we discovered: It tasted wonderful! If the mix is about 100 times better then the inedible store-bought 'cake' then I want to find out about the from scratch one! Maybe on another adventure?
It reminds me of a cake my friend Maya made...I'll make that one too one of these days!
If you want a simple, yet special dessert so far I'd say this one is it!
Finished theNot Really Choclate Almond Bread Pudding with Dried Cherries
Remember the Not Really Choclate Almond Bread Pudding with Dried Cherries I made?
Well catch up!
So after waiting an agonizingly long time it was finally done!
I was so happy!
or not.
It wasn't that it wasn't good, it just wasn't great.
You know how you get really excited for something and think it will be so wonderful!
Like Christmas morning, or a movie based off of your favorite book...and then you get there and it's okay, you liked it...but somehow you feel let down.
That's how this was.
Maybe it wasn't chocolaty enough...
I don't know.
I do think I put in too much bread so it was on the dry side.
So next time I am thinking, less bread and more chocolate!
I'll take a look at it another date...
Maybe I should actually follow the recipe fully.
Wouldn't that be a change!
Well catch up!
So after waiting an agonizingly long time it was finally done!
I was so happy!
or not.
It wasn't that it wasn't good, it just wasn't great.
You know how you get really excited for something and think it will be so wonderful!
Like Christmas morning, or a movie based off of your favorite book...and then you get there and it's okay, you liked it...but somehow you feel let down.
That's how this was.
Maybe it wasn't chocolaty enough...
I don't know.
I do think I put in too much bread so it was on the dry side.
So next time I am thinking, less bread and more chocolate!
I'll take a look at it another date...
Maybe I should actually follow the recipe fully.
Wouldn't that be a change!
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