Lactation Cookies

Don't let the name of these cookies scare you.  They DON'T contain breast milk.  What they do contain, that's out of the ordinary for cookies, is flax seed meal, Brewer's Yeast and thick cut oats.  All of which are super incredibly beneficial for Mom's that are breast feeding!  This is the perfect desert to add to a post-partum dinner delivery, too!

Why are those three ingredients so magical?

Flax seed meal is full of healthy benefits like omega-3s.  Thick Cut Oatmeal (Thick cut oats are similar to the Quaker Old Fashioned Oats, but MUCH thicker and filled with even more iron) and Brewer's Yeast (both are found at Sprouts or Whole Foods type stores)are galactogogues, which have been linked to increased milk production.  There is no scientific study on the ingredients used, but that does not mean they don't help with milk production.  I personally have experienced great benefits after eating just one cookie!

I've had friends and family try these cookies and they get rave reviews!  Who knew something so delicious could be so good for you, too!!!

{lactation cookies}

    makes about 4 dozen cookies

1 c. brown sugar
1 c. white sugar
1 c. butter very softened (I used butter flavored Crisco since my baby doesn't like it when I eat diary)

1/4c. water

2 eggs

1 1/2 tsp vanilla
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 c. flour
3 c. Thick Cut Oats
1/4 c. flaxseed meal
2 T. Brewer’s yeast  (MUST be Brewer's Yeast for milk production)
1 cup chocolate chips, or raisins or chopped almonds, butterscotch chips, etc. (I prefer chocolate chips with toasted chopped almonds)  I also used vegan chocolate chips because of the diary issue and they are so incredible you wouldn't know the difference!

Preheat oven to 375 degrees.

Cream together sugars and butter. Then add eggs and vanilla and beat well.  Add remaining ingredients. Mix until just combined.

Shape into 2" balls and place on a parchment lined cookie sheet.  Bake 9-11 min or until edges are browned. Cool for a few minutes on the cookie sheet then transfer to a wire rack to finish cooling.

Grasshopper Bars- the EASY way

 This is Amy aka Little Gourmified. Lisa joined the Club Baked challenge and while I love the idea of cooking from a book along with everyone else some recipes were a little to advance for my Easy style. I L.O.V.E. mint! When I saw Chocolate Mint Thumbprint Cookies chosen by Jamie of Random Acts of Food, I immediately knew this is one I wanted to bake.  Grasshopper bars are my favorites, and I couldn't resist the challenge of finding a way to simplify and cheat this yummy dish.
I will admit this recipe looks delicious and I love Grasshopper bars (my favorite are made by the BYU Creamery well worth the drive to Provo.)
I was tempted to try this recipe as is. That is a big deal for me to not find a short cut, that is how good this recipe looks. However, I am pregnant filling in for a woman who is very pregnant. I was not prepared to spend all the time that was required for the recipe. I also couldn't find Creme De Menthe at my grocery store. I know crazy, but that sealed the deal (I don't like driving all over town for a recipe either. 1-stop-shop!) I was going to cheat this recipe so to make it easy I found the next best thing to Creme De Menthe....Mint Chips!

 

Another part of this recipe that I wasn't certain I could manage was the fudge topping. 

Solution: Ghriadelli Brown Mix that included the Fudge Glaze Topping! Score!!!

 Make the brownies as directed on the box. Melt Mint Chips as directed on the packaging. Add a little cream or milk to the mint to make it smoother. After pulling the brownies out of the oven pour on the Mint layer first, follow with the fudge topping. Allow to cool then move to the fridge

 This brownie was hard to come by, as soon as my family smelled and saw these brownies I had to fight to get one and take a picture before they were gone. It wasn't my first choice of brownie cut, but it was all I had there were that good!

Now this is not quite the same. Grasshopper bars mint layer is usually fluffier, but this had the same yummy flavors and was ready to enjoy in 1/2 the time. I hope you enjoy my cheating and get creative and cheat on your own sometime!

See how other Club Baked bakers fared with their cookies by going HERE.

{chocolate mint thumbprint cookies recipe}

TWD::Chocolate Biscotti

 This week's Tuesday's with Dorie recipe selection comes from Jacque with Daisy Lane Cakes.  Can I just say, BRAVO Jacque!  I absolutely positively LOVED these!  I didn't make them into true biscotti, all hard and crunchy.  BUT I did a "half baked" version.  I really really enjoy my biscotti on the chewier side, more cookie-like.

Oh and did these deliver such incredible flavors!!!  The original recipe calls for espresso powder and bittersweet chocolate chunks.  Well, I don't drink coffee-type drinks so I don't have that on hand, and after baking many many of Dorie's recipes, I've discovered I don't have the love that she does of the deep dark chocolate flavor. So I opted for 1/2 c. of mini semi-sweet chips and 1/4 c. of white chocolate chips.  Also, because I omitted the espresso powder, I decided to add a splash of almond extract (only the BEST flavor on the planet!) to give it more of a chocolatey-almond oomph.

These were sheer perfection at my house.  The perfect balance of chocolate and nuts and chewy goodness.  The best part...actual prep time was about 15 min.  So incredibly EASY for such maximum output!!!

 Since I know you're going to want to see what other variations were made, here's the link to the TWD Blogroll.  You're really going to want to make this one yourself, too.  So, here's the recipe link.  She'll have it up soon...I promise!

{chocolate biscotti recipe}

TWD::Basic Marbled Loaf Cake

This week's selection comes from Carol from The Bake More.  As I'm just now getting back into the food blogging world, I was excited that this was not only a SUPER easy recipe, but doubly delicious!  I really really enjoyed this loaf cake!

I switched things up and instead of using vanilla extract, used Almond (my favorite extract of all time!) and I had forgotten to pick up some bittersweet chocolate last time I was at the grocery store, so opted to use milk chocolate.  How did my changes fare?  Well, the 1/2 tsp of almond is a very subtle flavor.  I would probably double it next time.  Also, you would definitely want to use either semi-sweet or bittersweet chocolate in this recipe since the milk chocolate did what I feared.  It just adds more sweet flavor and gets lost in the shuffle.  Oh well.  Now you and I both know.  Regardless, it still tastes fantastic!  Thanks Carol for choosing a winner in my book!

To see how other Tuesdays with Dorie bakers played around with their loaf cake, check out the TWD blogroll.

{recipe for basic marbled loaf cake}

TWD::Nutty Chocolatey Swirly Sour Cream Bundt Cake

This week's Tuesdays with Dorie recipe selection comes from  Jennifer with Cooking for Comfort.  A bundt cake.  I {HEART} bundt cakes!  Bittersweet chocolate mixed with nuts and sugar all swirled and folded into a buttery orange batter.  What's not to like, right?  Well, this wasn't my favorite.  Not even close, I'm sorry to say.

I thought the orange peel batter was INCREDIBLE!  So incredible, I'm tempted to make up a batch of just that yummy orangey batter and stir in some cranberries, bake them as muffins and top them with more orange glaze.  THAT combination makes my mouth water!  I'll have to bake that up this week and tell you all about it!  That is if I can get the batter into the molds and into the oven.  It was THAT good!  We {HEART} batter at our house!

{recipe for nutty chocolatey swirly sour cream bundt cake} 

To see how the other Tuesdays with Dorie bakers fared this week, check out the TWD Blogroll.  You never know, maybe they liked it WAY more than I did.

EggNog Pie

So, I'm finally following through with my promise of sharing my family recipe for our incredible eggnog pie.  I'm sorry it has taken so long, I didn't forget.  I've just had things going on.

 This is our spread of pies we had for 12 adults and 5 children under the age of 6!  YUM!  

(Top to bottom: Pumpkin, Triple Berry, EggNog) (Table Left to Right: Lemon Meringue, Banana Cream, Sugar Cream)

Now keep in mind, if you don't like eggnog, chances of you enjoying this pie are slim to none.  Also, between the custardy-type gelatinous filling and the whip cream topping, no calories or fat were spared.  Eat and enjoy with every mouthwatering bite.  I know I'm going to!!!

{eggnog pie}

 2 envelopes plain gelatin
1/3 to 1/2 c. dairy eggnog*
1 1/2 c. dairy eggnog*
3 eggs separated
1/2 c. sugar, divided
1/2 tsp. vanilla
1/2 pint to 1 pint of whipping cream (depends on how much you like!)
Shavings of either bittersweet or semisweet chocolate to top the pie with
1-9" baked pie shell, cooled

1. Heat the 1 1/2 c. of eggnog in the top of a double boiler.
2. Soak the gelatin in 1/3 to 1/2 c. eggnog for 5 min.
3. Combine beaten egg yolks with 1/4c.sugar.
4. Pour egg yolk mixture into heated eggnog.  Cook over hot (not boiling) water, stirring until mixture coats a silver spoon.
5. Remove from heat.  Add gelatin mixture and stir until dissolved, cool.
6. Beat the egg whites until stiff, not dry and slowly add remaining 1/4 c. sugar, beating until stiff.
7. Slowly fold the cooled custard into the egg whites.
8. Add vanilla.
9. If desired, transfer mixture back to double boiler pan to cool in the fridge.  Chill until congealed (stir at least two times while thickening), then pour into the baked crust & chill until stiff.
10. Top with whipped cream and shavings of chocolate.  Finish edges using piping bag and desired tip design.

Keep refrigerated.  DO NOT cover with plastic wrap.  It will affect the flavor of your pie.

*Be sure to use to use PURE dairy eggnog only.  The best brand for this pie is called Southern Comfort.  (I've found it mostly at Reams.  You can sometimes find it at some Wal-Marts, too.)  Nothing fancy.  BUT if you try any other brands, you'll be sorely disappointed.  No lie.

90-Second Cake?

Yes.  You heard me right.  Have you ever had a craving for something sweet and chocolatey at a random time and just needed that something to be baked?  I know I do.  I prefer baked treats over candy any day.  So, when my friend gave me this recipe it was LOVE at first bite!

All it takes to conquer that craving bug is a minimum of 2 ingredients, too.  How CRAZY is that!?!  I know.  You're going to love me for sharing this with you.  Consider it my present to you this holiday season.

{90-second cake}

1/4 c. Boxed Cake Mix (whatever flavor your {heart}desires)
2 1/2 Tbsp. Water.
Toppings: (optional)
   caramel syrup (my favorite!!)
   chocolate syrup
   marshmallows
   OR whatever your favorite topping might be!

Combine well, the first two ingredients in a ramekin-sized bowl. Add desired toppings.  Microwave for 1 1/2 minutes.  The top should look slightly dry and most of the toppings will have melted to the bottom.  Let rest for 1 minute before serving.  If desired, top with whipping cream.  Enjoy!

You can thank me later....

TWD::Peanut Butter CrissCrosses with Reeses

For this week's Tuesdays with Dorie recipe, Jasmine of Jasmine Cuisine chose the peanut butter crisscrosses, p. 78 in one of my favorite baking books, "Baking; From My Home to Yours" by Dorie Greenspan. 

I have to tell you they are incredibly delicious, but not that different than the recipe I grew up on.  The one difference here was making the crisscrosses.  In a chocolate-loving family it's WAY more fun to add the chocolate kiss to the top. Also, I find when you make the crisscross pattern in this cookie, it tends to be less chewy, which is how I {HEART}my cookies.  So, I made a few as directed by Dorie, then put a little childhood twist on them.  That's right.  Not kisses, but CUPS!  Peanut Butter Cups, that is!  I have to say, if you LOVE peanut butter with a touch of chocolate THIS is how to make your cookies.  You will DIE!  They are THAT good!  Don't put them on until the cookies are done and out of the oven.  Chop up your PB cups and then sprinkle and lightly press them into the top of the cookie.  The heat from the cookie will melt the chocolate just right to make it adhere to the cookie.  DELICIOUS!!!

To see how other TWD Bakers fared, check out the TWD Blogroll.

Or if you want to be a part of the Dorie Greenspan deliciousness, join our new cooking/baking group French Friday's with Dorie starting  October 1st using Dorie's new cookbook that just came out, Around My French Table.  Get your copy and start baking/cooking with us!

A Mouse of a Cake

This year my youngest turned 3.  He really wanted a soccer ball cake until we made a trip to "Wal-martian" for some groceries.  Once he saw the Mickey Mouse Clubhouse "stuff" he was sold and I was now making a Mickey Mouse cake.  I didn't decorate his cake too fancy only using sprinkles we found in the party isle, but I did make it a fancy flavor cake!  The Head was peaches and cream and the ears were chocolate vanilla. The whole cake was covered with Cream Cheese frosting.  YUM-o!

I used my 8" Wilton cake pans for the large head part and the smaller 4" Wilton cake pans for the ears and just trimmed them down a touch.

First the chocolate vanilla cake.  I used a box of cake mix and made it according to directions except one thing.  I substituted real mayonnaise for the oil.  It is AMAZING how moist your cake will turn out if you do this...and you don't taste the mayo at all...just the incredibly moist chocolate cake!  Then, for the vanilla, I used a box pudding.  French vanilla, not sugar-free, and made it according to the pie filling directions for extra thickness. 

For the peaches and cream cake I used this recipe from my favorite baking book:

Perfect Party Cake
From Dorie Greenspan’s “Baking: From My Home to Yours”
Makes 12 to 14 servings
For the Cake

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups whole milk or buttermilk (I used whole milk)
• 4 large egg whites
• 1 1/2 cups sugar
• 2 teaspoons grated lemon zest (I omitted)
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/2 teaspoon pure lemon extract (I substituted with one vanilla bean)

Getting Ready: Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or  whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

Peachy Fruit Filling
Yield 5 cups 

• 2-16oz. packages frozen, sliced peaches, Thawed (or your fruit of choice...I've also used raspberries with fantastic results!!!)
• 2 c. sugar
• 1/4 c. butter
• 1/4 c. lemon juice
• 2 envelopes unflavored gelatin
• 1/3 c. cold water
• 1 Tbsp. vanilla

Cook 1st 4 ingredients in a large saucepan over medium heat, stirring often about 30 min.  Let cool slightly. 
 Sprinkle gelatin over 1/3 c. water in small saucepan; let stand 1 min. Cook over low heat, stirring until gelatin dissolves, about 2 min.
Process peach mixture in blender or food processor until smooth.  Stopping to scrape sides down.  Stir in gelatin mix & vanilla.   Cover & chill 8 hours.

Cream Cheese Frosting

• 2 (8 ounce) pkgs. cream cheese, softened
• 1/2 c. butter, softened
• 7 c. powdered sugar
• 2 tsp. vanilla extract (I actually subbed another vanilla bean here)

Beat all ingredients together, adding 1c. of powdered sugar at a time, until well blended and light and fluffy.

TWD::Chewy, Chunky Blondies

 

This week our Tuesdays With Dorie recipe was chosen by Nicole of Cookies on Friday.  Nicole, I have to say, BRAVO!  This was a HIT all around!  It was so good I was afraid to leave the whole batch at home for my me my husband and two small children to eat all alone so took all the leftovers to work.  Now I work in an office full of men who didn't shy away from gobbling up every last crumb, either.  I swear you could hear their "mmmmm" motors running with each bite.  These Blondies are THAT good!

I did make a few changes. I added the 1 c. of semisweet chocolate chips, but instead of 1c. of butterscotch chips, I changed it to 3/4 c. and 1/4 c. bittersweet chocolate chips.  I always find the butterscotch chips WAY too sweet for my liking.  I also swapped out the walnuts for toasted almonds.  YUM!  I've said it before and I'll say it again.  Toasted Almonds are the BEST!!!!  I also had to cook mine for about 20 min longer than the 40 minutes that Dorie suggests.  My oven is new and perfectly calibrated, but this just didn't bake up in the first 40.  So mine looks a little extra golden and crispy.  Delicious just the same!!!

To see how other TWD bakers fared with their recipes this week, check out the TWD blogroll.

{Chewy, Chunky Blondies Recipe}

TWD::Brrrrr-ownies

This week's Tuesdays with Dorie recipe was chosen by Karen of Welcome to our Crazy Blessed Life.  I'm seriously so incredibly glad she did because as a York Peppermint patty LOVER, this brownie was P.E.R.F.E.C.T.I.O.N!!!

Chewy in all the right places.  Minty all over.  It was basically combining the best of both worlds.  Brownies and York patties.  Yes, sheer HEAVEN!  Definitely go make yourself a batch.  You won't be sorry.  

 

To get a copy of this recipe, jump on over to Karen's blog (link below) or grab yourself a copy of Dorie's book, "Baking; from my Home to Yours."  Don't forget to check out the blogroll to see what other kinds of fun other TWD Bakers created with their Brrrr-ownies.

{Recipe for Brrrr-ownies}

TWD::Non-Tarte Noire

This week's Tuesdays with Dorie selection comes from Dharmagirl of Bliss: Towards a Delicious Life. As you can already tell, I didn't choose to bake the Tarte Noire. I even bought myself a tarte pan recently. I just wasn't in the mood. What was I in the mood to make, you ask? Cheesecake! Mmmm, creamy dreamy silky tall cheesecake. Not just any Cheesecake, though. A turtle cheesecake! I mean really, who doesn't LOVE caramel, chocolate and pecans!? I actually came across the idea on Katrina's blog, baking and boys and thought, why not?

You wanna know the best part? Even though it LOOKED all elegant and fancy it was incredibly easy! Don't you just LOVE desserts like that!?! I know I do! I used the turtle crust, caramel and pecans portion from the Kraft Foods website, while using Dorie Greenspan's Tall and Creamy Cheesecake recipe from the book, "Baking: from My Home to Yours."

{Tall and Creamy Cheesecake: a basic}

As we all took a slice and started devouring, the only change I'd make to this deliciously elegant and incredibly RICH cheesecake....the chocolate drizzle. I'd make it more of a ganache next time. Just melting the chocolate and drizzling on top, did NOT provide the flexibility and gooeyness it needed when we cut into it. No matter, it still tasted FANTASTIC!!!

TWD::Chockablock Cookies

This week, our Tuesdays with Dorie recipe for Chockablock Cookies was chosen by Mary at Popsicles and Sandy Feet.

The description "everything but the kitchen sink"-would be quite appropriate for this one. Dorie's recipe calls for a variety of dried fruits, chocolate, coconut, nuts, raisins, molasses, oatmeal, etc. I've never really liked Molasses but was pleasantly surprised at how subtle the flavor was and in no way overpowering.

I'm not a big fan of dried fruit, especially in my cookies, but I decided to take Dorie on with these cookies. I used raisins. Probably not the best choice. I should have left them out. I'm sure I would have enjoyed these cookies so much more without the raisins or any dried fruit for that matter.

Oh, lets not forget the bittersweet chocolate chips. I know! I've made friends with the bittersweet chocolate, I think. Or maybe I'm just really getting old and my taste buds just aren't what they used to be...or maybe they're much more refined now. Yes. That's what we'll go with. Refined. In any case. These cookies are good...not great, just good. Their flavor is best when first out of the oven and all the flavors are so ooey gooey together. After they cool completely, the raisins are more pronounced, so not quite as good leftover.

My kids LOVED these cookies. I added a small scoop of ground flax to the mix, hoping to get them to "pass" as a healthy treat. Hm, there I go rationalizing again!

If you'd like to snag this recipe for yourself, grab yourself a copy of Dorie's book, "Baking: From My Home to Yours" or you can head on over to Mary's blog, too. To see how other TWD bloggers fared this week, check out the TWD Blogroll.

A Nothing Bundt Cake Copycat

I am completely madly deeply in LOVE with the Chocolate Chocolate Chip Cake from Nothing Bundt Cakes. So when I came across this recipe at Favorite Family Recipies, I just HAD to try it!

My version doesn't look nearly as pretty as the store's, but it sure does taste incredibly close to the original version! Oh yeah! Intense chocolate flavored cake with little bursts of chocolate chips topped with a decadent cream cheese frosting...drool.....

You're going to definitely want to make your own, so here's the recipe for you to try it, too.

{Click here for the Recipe for Chocolate Chocolate Chip Bundt Cake}

TWD::Dulce de Leche Duos

Our recipe selection for this weeks' Tuesdays with Dorie comes from Jodie of Beansy Loves Cake. I'm so glad she chose the Dulce de Leche Duos because, Oh boy! When I saw what the main ingredient was in our cookie this week, instantly I started drooling. Dulce de Leche is heavenly!!! I already {HEART} sweetened condensed milk and since Dulce de Leche is so similar, with a caramely taste, what's not to like, right!?


The cookies themselves were extremely easy to whip up and bake. Basic cookie dough, minimal ingredients, maximum flavor and chewiness. They taste fantastic with a single layer of extra dulce de leche, but when you add the bittersweet ganache to the middle, too...oh baby! I'm not a bittersweet chocolate fan but in this cookie the bittersweet ganache is the perfect balance to keep the cookies from getting too sweet. The perfect combination of caramely sweetness with an award-winning supporting role from the chocolate. MMmmmm....delish!!!


Don't forget to see how other Tuesdays with Dorie bakers fared by checking out the TWD Blogroll.

TWD::Coconut-Almond Chocolate Chip Cookies

This week's Tuesdays with Dorie recipe comes from Kait from Kait's Plate and can I just say, YUM! Thanks Kait for picking such a delicious recipe!

I have an incredible family oatmeal chocolate chip cookie recipe, so I opted to play with this recipe a bit and added coconut, toasted chopped almonds in place of the pecans and milk chocolate chips instead of the bittersweet chips. It was DIVINE!! If I had used the bittersweet chips like Dorie put in her recipe (I can't believe I'm about to admit this) it would have been even better! I know!

There was just the right amount of sweet, and with the texture from the coconut, the crunch from the almonds and the melted goodness from the chocolate chips, it was not only eye-appealing, but mouth watering. I also prefer my cookies chewy so that when I bite into one, it just melts in my mouth while I gobble up each and every last bite!

I'm so glad I only baked up half of the batch because there would have been some serious weight gain from them. What did I do with the rest, you ask? I scooped them out with my handy dandy scooper and placed them on wax paper then rolled 'em up, put the rolled up sets of 12 in a ziploc baggie and froze them. Yup. I plan on having them on hand for any unnecessary/necessary occassion!

Go on over to Kait's blog to snag a copy of the recipe for yourself. You can also go to the TWD Blogroll to see what other TWD bakers did with their cookies.

TWD::Rick Katz's Brownies for Julia

This week for Tuesdays with Dorie, Tanya at Chocolatechic chose Rick Katz's Brownies for Julia. Julia Child, that is.

While I'm a total sucker for a good brownie, these just didn't taste any more fantastic than my favorite brownie recipe, but this one was a bit more labor intensive, so maybe that's why. I'll have to post my favorite one sometime in the near future.

Granted, it was a lot of fun mixing everything up and even whipping the eggs and sugar. I baked as directions said, then when I pulled them out of the oven, the middle just looked WAY too wiggly-jiggly to me. I ended up baking them for about 20 minutes longer, which is why I don't have such a gooey center, though they still pack a bit of a fudgy middle even with my "overbaking".

As I was perusing other TWD baker's blogs, I noticed that Holly at Phemomenon chose to bake hers in a larger pan thus producing a thinner brownie. If I decide to try this brownie again, I'm positive I'll go that route. These brownies did just scream "skinnier" to me for better flavor.

You'll definitely want to check out how other TWD bakers fared with their brownies this week by checking out the TWD Blogroll.

TWD::German Chocolate Bundt Cake

This week for Tuesdays with Dorie, our host Kristin from I'm Right About Everything, chose Milk Chocolate Mini Bundt Cakes from my new favorite book, "Baking From My Home to Yours" by Dorie Greenspan.  I cannot express to you how much I {HEART} this book!  I digress, sorry.  This cake was definitely good and not super super chocolatey which I prefer, too.

Instead of sticking with the written recipe I decided to play with it a bit and make it into a German Chocolate Bundt Cake.  I doubled the batter to fit my bundt pan, and filled the pan with half of the batter.  Then layered caramel (I used the apple dipping caramel since that's what I had lying around), a lot of roughly chopped pecans and coconut (which ended up not being quite enough of).  Then poured the remaining batter over the top and baked for 1 hour.  Once it had cooled, I topped it with a chocolate ganache and more of the caramel, pecans and coconut. 

It was a big BIG hit!  The cake was just a bit chocolatey, but once you bite into the center "treasures" oh!  The yummy gooey caramel coconut pecan taste comes out beautifully.  I definitely recommend trying this twist on Dorie's delicious recipe!

You can get a copy of this recipe by buying Dorie's book, Baking from My Home to Yours or by going to Kristin's blog HERE.  Since I didn't stick with the written recipe, you may want to check out what other TWD bakers whipped up by peeking at the TWD Blogroll.