*sigh* I’m one week post-surgery and I’m bored silly. Actually, bored silly may be a bit more fun than what I really am: bored-bored. I should be grateful. I’m sleeping again and my pain is under control. Paul is taking very good care of me and has the patience of a zen-master. Since the surgery, I’m only allowed to get up to use the restroom (no baking!). I see my orthopedic surgeon for my first post-surgical follow-up appointment tomorrow. I hope all goes well, the x-rays show I’m healing nicely, and my orthopedist allows more moving around.
I baked this week’s Tuesdays with Dorie selection, Lemon Loaf Cake, the morning of the day I broke my patella. As it was a busy weekend and Paul was leaving for a week-long business trip, I stuck it in the freezer for a later date.
Yesterday we took it out of the freezer and enjoyed the lemon cake for dessert. Perfect timing for a time when times are strange in our house–we were surprisingly out of treats to eat.
I made 1/2 recipe in a full recipe size pan so it baked up low and dense. I also used my homemade rough and tumble vanilla sugar in place of regular sugar. We liked the lemon flavor and thought it was a nice little cake to enjoy with tea. It’s not a stop-the-presses! type of recipe which lemon desserts have high-potential to achieve, so I probably won’t make it again.
You can find the Lemon Loaf Cake recipe in the book we’re all slowly baking through, Baking with Julia, or on the blogs of the hosts for this week: Truc of Treats and Michelle of The Beauty of Life.
The swirl reminds me of a tulip. I wonder what that says about my psyche. Seeing patterns in marbled baked goods may make a great parlor game. On the other hand, it may not last long enough. This tasty treat was baked by the Tuesdays with Dorie group back in May 2011. I’m slowly working my way through Dorie Greenspan’s Baking…From My Home to Yours–catching up on recipes I missed during my blogging sabbatical (plus a few I missed for whatever reason).
Carol from The Bake More was the host for the week and selected the Basic Marbled Loaf Cake. Visit her blog or buy the book for the recipe.
Milk Chocolate Mini-Bundt Cake
I am able to cross off two more TWDv1.0 recipes on my list of incompletes. Both are bundts. Both are beyond mini mini-bundt cakes. I recently bought a mini-bundt pan that holds 12 instead of the usual 6 which was the size suggested by Dorie Greenspan to bake Milk Chocolate Mini Bundt Cakes. I also baked the Brown Sugar Bundt Cake as 12 minis.
I had some issues in filling the molds with batter. I tended to overfill. Next time I won’t–I’ll probably scrape the batter in the sandwich bag and squeeze into the molds until the fill is just right.
Kristen of I’m Right About Everything selected the Milk Chocolate Mini Bundt Cakes to host in February 2010. Again I was still baking with the group back then. I have no clue why I did not bake them then. I’m may have been having fun flying back and forth for a bit (most likely in between bouts of being a mess). Milk Chocolate Mini Bundt Cake Recipe.
Mini Brown Sugar Bundt Cake
Peggy of Pantry Revisited hosted the recipe for the Brown Sugar Bundt Cake (full-size) in May 2011, which was after the start of my blogging sabbatical.
Both bundts were delicious. I added cranberries, white chocolate, and macadamia nuts to the brown sugar mini-bundts.
A cake? A muffin? A muffin with a cake-like existential crisis? Or is it the other way around? Maybe it should seek therapy.
In my quest to bake through Baking…From My Home to Yours, long-after the rest of the Tuesdays with Dorie (TWD) group finished, I can check another recipe off my list. Dorie Greenspan created the Apple Nut Muffin Cake when one day she was making muffins and decided dump the batter in a cake pan and call it a day. I briefly toyed with the idea of making muffins instead of the cake as some sort of poetic finish to the whole thing. After I finished musing, I baked the cake subbing whole-wheat pastry flour for the all-purpose and dried cranberries for the raisins (Paul doesn’t like raisins!).
The flavor of the cake reminded me of apple-cinnamon oatmeal and therefore I believe a healthy way to have cake for breakfast. The recipe was hosted by Katrina of Baking and Boys last October. You can find the recipe HERE.
photo by paulrus
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.