{sms} Hazelnut Cupcakes

And not a Hazelnut Raspberry Layer
Cake
. Yep, I took the easy route and made cupcakes.
In the spirit of laziness, I didn’t make the {pink!} buttercream
frosting. Instead I used Nutella. 🙂 To complete the theme, I’m
ending the post here. Thanks to Candy
for hosting this week. For 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.

{twd} lots of ways banana cake

But I only made it one way. 😉 I followed the recipe as written with one exception. I used nonfat milk instead of coconut milk. I wasn’t going to open a can just for 1/2 cup and then try to figure out what to do with the rest before it goes bad. I also made the cake in two 9-inch cake pans as written. I was going to bake it as mini-muffins, but I was feeling lazy and thought cake layers are easier.

I stuck one in the freezer and took one into work where it was enjoyed by all.

Thank you to Kimberly of Only Creative Opportunities for hosting this week’s Tuesdays with Dorie selection. One day soon I’ll have a computer…

{twd} Nancy’s Pick!

Ack! Weekends have been full with yard work, junk-clearing (no, I really don’t need my college textbooks), and social obligations that I haven’t had much time to bake.  However, there was no way I was going to miss this week’s Tuesdays With Dorie.

You see, this week, the host is Nancy of The Dog Eats the Crumbs. Nancy is awesome. She’s been a great blogging friend and I’ve had tons of fun baking along with her via Twitter.

And Nancy selected an awesome recipe: Swedish Visiting Cake. When I first paged through Baking…From My Home to Yours, the cake intrigued me.  Traditionally, it’s baked in a cast-iron pan and it’s a very simple/easy almond-vanilla cake to make.  Really, it is so easy and it was a big hit with the family–there is no reason why I won’t make it again.

Thanks, Nancy! A great pick! For the recipe, visit her blog or buy the book.