Chocoholic Anonymous

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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Here we are – another Tuesday and another TWD post.   I’m getting this posted later than I intended, but given my recent track record, I’m just glad I’m getting this posted at all.

This week Stephanie, of Confessions of a City Eater, selected the recipe with its mouthwatering photo gracing the cover of Dorie’s book for us to make; Devil’s Food White Out Cake.    Despite my many ups and downs lately, I was determined to make this one…

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We have a winner!

After the disappointment of the Deep Dark Rich Chocolate Fudge cake, we had to scramble to try out new recipes.  Would you believe we got lucky with the very first one we tried?  This recipe is adapted from one that I found on Epicurious.  I was a little hesitant to try it because the user reviews were a mixed bag ranging from people claiming it was a dry crumbly disaster to people claiming it was the best chocolate cake they had ever made or tasted.

I decided it probably fell somewhere in the middle and hoped that it fell closer to the positve side of that bell curve. I chose to give it a whirl, after all, what is the worst that could happen?  But, I did take the Epicurious reader comments to heart and adjusted the recipe accordingly.

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If you remember, in my first post I said I would be sharing my trials and tribulations as well as my successes on this blog.  Despite the absolutely divine sounding name of this cake, it unfortunately does fall into the “trials and tribulations” category.

First, I’d like give you all a little bit of background on why I was attempting this cake.  In just under two weeks “Prince Charming” and I are getting married.  I’m sure you’re wondering now what that has to do with attempting a new cake recipe.  Well, back when “Prince Charming” proposed, I asked my mother if we could make my wedding cake as a  mother-daughter project and she agreed (Thank you mom!).  My mother is absolutely amazing in the kitchen and she has done some wedding and anniversary cakes in the past (including my little brother’s wedding cake) that have been just phenomenal.

Since my entire wedding is Fairy Tale themed, you can imagine that the cake I designed isn’t exactly simple or straight forward…

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Today’s TWD recipe was selected by Tammy of Wee Treats by Tammy and I can’t thank her enough for her choice.   This recipe is right up my alley and I could hardly wait to get started on it.

For the second week in a row I found myself lacking the appropriate hardware for the recipe, but I forged ahead anyway and while I can’t say that the result was perfection this recipe is certainly going on my “Gotta make this again!” list.

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