Chocoholic Anonymous

This week’s TWD challenge was selected by Amy of Amy Ruth Bakes. She made the excellent choice of Dressy Chocolate Loafcake on pages 286 and 287.  There are just so many things to love about this recipe; chocolate (of course), ease of preparation, and size to name a few.

I wasn’t exactly thrilled by the filling Dorie uses – raspberry jam should not be within shouting distance of my chocolate cake.  But that was easy enough to fix; I went with a peanut butter mousse and bittersweet chocolate ganache, one layer of each between each of the three layers of cake.

Why don’t I just let the pictures speak for themselves…

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I have a TWD double header going on this week.  I really did make last week’s Dulce de Leche Duos and was all prepared to post about them on Tuesday but instead I had the pleasure of dealing with a broken refrigerator (which didn’t get fixed until the next morning anyway).  After that I just never seemed to find a chance to post about the cookies until it just seemed to make more sense to combine two weeks worth of TWD into one.

And so, here we are…TWD two for one!

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Welcome to this week’s installment of TWD !  This makes 3 weeks in a row for me (after my somewhat unexpected month long absence); which might just mean I’m back on track again.  Of course, it is pretty easy for me to stay on track when my fellow bakers seem to be on a chocolate streak.  Seriously, I am absolutely loving our current chocolate trend.

This week, Kristin of I’m Right About Everything continued that trend with  Milk Chocolate Mini Bundt Cakes (pages 188 and 189)…

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The final recipe for this month (for me anyway) is Chocolate Caramel Chestnut Cake chosen by Katya of Second Dinner.  I decided to take advantage of the leniency in the TWD posting rules for this month, and this week in particular, so that I could have this beautiful cake on my Thanksgiving menu.

I very nearly did not make this cake because I was not able to find the chestnuts or chestnut paste the recipe called for and it looked like a very time consuming recipe, but the picture in the book looked gorgeous and, as I’m sure you’re all well aware by now, I find it very difficult to pass up anything chocolate.

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Yesterday marked the one year anniversary of “Prince Charming’s” and my marriage.  One year ago we, or rather my mother since we were off celebrating our wedding night, carefully packed the top tier of our wedding cake away in the freezer to await our first anniversary.  Why did we do this?  Did we really want to eat one year old cake? Well, to be perfectly honest the only answer I could have given you was because it was traditional…. Read more…

That’s right folks, it is another TWD double header.  Unfortunately, it is a late TWD double header…I guess that makes it a WWD double header.  Not that it is really an excuse by any means, but I just can’t seem to actually be on time for much of anything lately.  So, for now, I’m operating on the premise “better late than never.”

I was actually all ready to make last week’s Banana Bundt Cake but when I checked the basket I always keep my bananas in I had an insufficient supply of over ripe bananas, in fact I had an insufficient supply of bananas period, a grand total of 2.

I thought about just using a smaller pan but I really wanted to make the bundt cake.  So I looked for a smaller bundt pan while I was out and about and had no luck there either.  So I bought some more bananas and waited (patiently I assure you) until this week to make both the Banana Bundt Cake and the adorable Brownie Buttons.

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Here we are; another Tuesday and another TWD recipe.  Let’s see if I manage to remember to click the publish button this time!

This week we have Tracey of Tracey’s Culinary Adventures to thank for choosing Dorie’s Cinnamon Squares.  The picture of these squares has been calling to me every time I flipped past it in the book.  The cake looks so moist and the frosting creamy and smooth. Alas, mine did not fulfill the expectations engendered by the picture…

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I’m reasonably sure that I have completely lost several large chunks of time from the past week.  There really can’t be any other explanation as to how it is Tuesday again already.  But since it is, here is another TWD post for your enjoyment.

This week we have Sihan of Befuddlement to thank for choosing Blueberry Crumb Cake on pages 192-193 of Dorie’s book.  If I am going to bake with fruit blueberries definitely top my list and I love just about anything with a crumb topping.  Combine that with the fact that the recipe was easy to make and I’m sold.

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Welcome back; it’s time for another installment of TWD and I think I’m back on track – for now anyway.

This week Liliana of My Cookbook Addiction selected French Yogurt Cake (on pages 224-225).  I have to admit that this recipe somewhat surprised me, in a very good way…

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It’s Tuesday again and I find myself a week behind on my TWD posts.  I did in fact make last week’s Chocolate Armagnac Cake but between a death in the family and a stolen car I’m afraid TWD wasn’t exactly uppermost in my thoughts.  Rather than skip entirely I decided that I would combine two weeks of TWD into a TWD Double Header.

I’ll start us off with this week’s selection by Bridget of The Way the Cookie Crumbles;  Lemon Cup Custard on page 387, and then, if you are interested you can continue on to read about last week when Lyb of And then I do the dishes chose Dorie’ Chocolate Armagnac Cake (or The Cake That Got Me Fired).

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