{twd} cranberry upside-downer

Two! Two posts in the same week. Do I get a gold-star next to my name? Now I just need to get back on Twitter…

Cranberries are awesome. This week’s Tuesdays with Dorie recipe is an upside-down cake. Instead of the traditional pineapples, it uses fresh or frozen cranberries.  Because it’s a little early for fresh cranberries, I used frozen. I made a 1/2 recipe and made two (another two! I’m sensing a theme.) mini 4″ cakes. I gave one to my family and kept the other for me.

The cake tastes like Autumn, with cinnamon and vanilla. It made me look forward to cooler temperatures and the changing leaves. Oh, who am I kidding. I live in Southern  California leaves don’t change here and the only difference between summer and fall is it gets a few degrees cooler. And it makes me dread winter. I’m a wimp and freeze in Southern California winters. I’ll probably make the cake again for the holidays; it’s just so easy to make and delicious.

Thanks to  Sabrina of Superfluous for hosting the Cranberry Upside-Downer. For the recipe, visit her blog or buy the book.

{sms} chocolate raspberry truffle torte

Stop everything! Get this: I have a computer again. I don’t have to use my iphone. I still don’t have internet at home, that will come next week.  I’m at the Coffee Bean using their free wifi and drinking coffee while I write this. The battery in my camera was completely dead, so the picture is still an iphone pic. I’m *almost* back in the swing of things.

This week’s Sweet Melissa Sundays selection is the Chocolate Raspberry Truffle Torte, a flour-less chocolate cake. It’s very rich and very decadent. That’s why I only made a 1/3 of the recipe.

Thanks to Jennifer of The Rookie Baker for hosting this week. For the recipe, visit her blog or buy the book.

{twd} tender shortcakes

Open my refrigerator and you will see nothing but fruits and vegetables. Okay, you will heavy cream and butter too; I’m a baker after all.  I go crazy for summer fruit and vegetables. I have blackberries, blueberries, raspberries, cherries, peaches, pineapple, bananas, plums. I have brussel sprouts, green beans, tomatoes, squash, red yellow orange bell peppers, cucumbers, carrots, broccoli. I can’t help myself.

This week’s Tuesdays with Dorie recipe is for Tender Shortcakes, a perfect mate for the season’s berries.  This is basically a biscuit recipe, but uh d’uh–more tender. Easy to throw together, easy to freeze, easy to top.

Thanks to Cathy of The Tortefeasor for hosting this week. Cathy is a wonder woman. A working mom to three gorgeous children. I’m busy enough and it’s just me.  Cathy is a funny, awesome writer so check out her blog for the recipe and the writing.

(Yikes, and now that it’s June–it means it is almost my turn to host.)

{twd} white chocolate brownies, no meringue topping

My god, these ‘brownies’ are good. They are deadly good. Fresh raspberries with white chocolate. And sugar. A great play of flavors, both tart and sweet. Yes, these are good. The recipe calls for a meringue topping, which I omitted with the intent of freezing some. I don’t think these brownies will make it to the freezer.

Thank you to Marthe of Culinary Delights for selecting White Chocolate Brownies as this week’s Tuesdays with Dorie Recipe. They were well worth the wait. If you would like the recipe, visit her blog or buy the book!

{twd} quick classic berry tart

Ugh. I have a severe case of blog apathy and writer’s block. These days it seems the only new post I can write is the one for Tuesdays with Dorie. I’m baking and cooking. Sometimes taking pictures, sometimes not. Some are incredibly delicious and I want to share–like Pot-Roasted Eggplant with Tomatoes and Cumin (you need to make this) from the May 2010 issue of Food & Wine. Some are for other baking groups.

Anyway, thanks to Cristine of Cooking with Cristine for hosting this week’s recipe– Quick Classic Berry Tart. I made it for Mother’s Day. It’s a simple tart with vanilla pastry cream topped with fresh berries ( I used strawberries, blackberries, blueberries, and some jarred cherries). It was very delicious and a big hit with the family. I can see myself making a tropical version in the near future with rum pastry cream and pineapple, mango and kiwi. YUM.

For the recipe, visit Cristine’s blog or buy the book.