On Sabbatical

Or really just a break. Between traveling, vacation, and the holidays  oh, and work…I’m too busy to bake and post.

I’ll be back in January with fresh ideas. Thanks!

Cookies!

I seriously doubt I’ll make the selections for this week’s Tuesdays with Dorie and Sweet Melissa Sundays. Although a Caramel Pumpkin Pie and a Fluffy Coconut Cake sound delicious, they just don’t fit in my schedule.

I baked two types of cookies to give away this week. Tart Lime Wafers from Nick Malgieri’s The Modern Baker and Cowboy Cookies from the brand new Baked Explorations. Both are wonderful, both make great gifts. I prefer the Cowboy Cookies which have chocolate and pretzels. Doesn’t that sound awesome?

{twd} fold-over pear torte

This was one of those desserts that seem easier/a good idea on paper. I really had to go on faith with this one. Especially because my mother was taking it to a dinner party. The Fold-Over Pear Torte is really a pie baked in a springform pan. One of my talents in the baking world is that I can do good pie crust. It was the fold-over part that was a bit dicey for me. I don’t think I quite mastered the technique which required flipping and rolling on the side and who knows what else.

The filling is diced fresh pears, cut up dried apricots, and chopped walnuts in a custard. It clearly states in the directions to not remove the torte from the pan before it reaches room temperature. Well, like always, my parents arrived early without calling. I loosened the torte and removed the springform part. Hoping it wasn’t a disaster… It looked gorgeous! Especially after I sprinkled some powdered sugar. Reports back from the dinner party are positive. They thought it was excellent.

Thanks to Cakelaw of Laws of the Kitchen for hosting this week’s Tuesdays with Dorie selection. If you would like the recipe, visit her blog or buy the book.

{twd} double-apple bundt cake

I almost made this cake into mini-muffins because of easier sharing. Then I thought, screw it. Mini-muffins, while cute in nature, are actually a teensy-bit more work.  Let me explain. Instead of dumping all the batter into one bundt pan, I would have to divide the batter into mini-muffin portions and then I would have to wash  the mini-muffin pan(s) which are a pain to wash.

People laugh at me when I tell them I’m lazy. Although I have an active lifestyle, in my heart I’m lazy. And that’s what counts, right? For instance, I can’t remember why this cake is named “double-apple”. I’ve entered serious self-debate about getting up to go look at the recipe. I mean it’s a whole ten steps to the kitchen.

The cake was tasty. It reminded me of places where leaves actually turn color in the autumn and where you can wear fall clothes like sweaters, boots, and berets.

Thanks to Lynne of Honey Muffin for hosting this week’s  Tuesdays with Dorie selection–Double-Apple Bundt Cake. For the recipe, visit her blog or buy the book.

(And, yes, I did look it up. It’s a double-apple bundt cake because the recipe calls for *both* fresh apples and apple butter.)

{sms} coconut pecan frosting

I went old-school this week and paired this week’s Sweet Melissa Sundays recipe–Coconut Pecan Frosting–on top of a German chocolate cake. The ‘German’ part of the cake is the type of chocolate traditionally used not the country.
I was excited to go out and buy German chocolate (yes, my life is that exciting) which I’ve seen in the baking aisle many times. But wouldn’t you know it?  Both the recipes I found in my collection of cookbooks did not use German chocolate.

Hmmm…apparently German chocolate isn’t good-quality chocolate. It’s too sweet. Instead both called for good-quality bittersweet chocolate. Both authors said they updated and improved the traditional recipe. Taking the word of the professionals (and chocolate snobs), I did not run out and buy German chocolate. So I guess this is just chocolate cake and a delicious one at that.

The recipe I used came from Tish Boyle”s  The Cake Book. I made the full recipe and planned on making a layer-cake. Yeah, one layer had an untimely demise on my kitchen floor. Thanks to Eliana of A Chica Bakes for hosting this week’s selection. For the Coconut Pecan Frosting recipe visit her blog or buy the book.