{sms} speakeasy, another boozy cake

Brandy. The one type of alcohol I do not have in my pantry and the type needed for this week’s Sweet Melissa Sundays recipe: Speakeasy, aka a boozy cake with chocolate. I have scotch, armagnac, cognac, rum (3 types), tequila, vodka (um, 8 types), Bailys, Kahlua, Frangelico, Applejack, Amaretto, triple sec, midori, gin, Calvados, Kirsch, Grand Marnier, and bourbon (2 types).

Without a pressing need to another bottle of liquor to my collection, I subbed in bourbon. The cake batter was easy to throw together especially with Diego assisting. Instead of making a full recipe, I halved it and baked two mini cakes.

Thanks to Jeannette of The Whimsical Cupcake for hosting this week. For the recipe, visit her blog or buy the book.

{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.

{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.

{sms} brownies!

Brownies! Who doesn’t love brownies? This week’s Sweet Melissa Sundays recipe selection was a classic brownie recipe. I made this particular recipe a while back for a filling of an absolutely awesome cake.

This time around I made them as part of a brownie platter for a mid-summer pool party. Still delicious. Still worth it.
No nuts this time. And still doing everything via iPhone.