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.
First, the banana bundt cake. This recipe was selected by Mary of The Food Librarian. As I am a big fan of banana bread, muffins, pancakes, etc I had a very good feeling about this one.
I’m sure you’ve already noticed that I’ve been up to my old tricks making a few minor modifications to the recipe. I am particularly fond of the flavor of brown sugar with bananas so I substituted packed dark brown sugar for 1/2 of the sugar in the recipe. Just before putting the batter in the pan I added about 6 or 7 ounces of mini chocolate chips. After the cake cooled completely I made a chocolate hazelnut glaze (chocolate hazelnut spread, powdered sugar and boiling water) in place of the lemon glaze recommended in the playing around section of the recipe.
As is the case more often than not, the very first piece went to “Prince Charming.” You have no idea how glad I am that he is so willing to try all of my little culinary experiments. This one got a reasonable enthusiastic response – the cake was dense and moist (despite the fact that my dark finished bundt pan made the cake exterior a wee bit darker than I’d like) and he certainly seemed to enjoy the chocolaty glaze. From my perspective this was a very good banana cake, but really not much different than other banana cakes or breads I’ve made in the past. I did think that the chocolate hazelnut glaze was a nice flavor touch.
Now, on to the Brownie Buttons. This is one of those recipes that I can’t help stopping on every time I flip through the book, I just love the photograph and of course I would be drawn to a brownie recipe. We have Jayma of Two Scientists Experimenting in the Kitchen to thank for this recipe choice.
Other than making a triple batch (come on, really, 16 bite sized brownies just isn’t enough!), I really only made one change to this recipe. As I’ve probably mentioned a dozen times or so, chocolate and fruit just don’t mix for me so I opted to leave the orange zest out and instead put in a teaspoon (per single recipe) of a dark Mayan chocolate espresso drink mix.
I used my smallest cookie scoop (about 1 tbsp) to divide the batter amongst the cups of the mini muffin tin and the brownie bites baked up perfectly. “Prince Charming” had such an enthusiastic response to these that I had to cut him off as he kept returning to the kitchen to sample them again and again. Not that I can blame him! They have a wonderfully fudgy texture and an intense chocolate flavor. I couldn’t resist decorating about half of them with a drizzle of milk chocolate over the white chocolate glaze.
If you are interested in either of these recipes head on over to the respective hostess’ web site (or refer to Dorie’s book) and don’t forget to explore the TWD blog roll for the many variations on these themes. Thank you very much to both Mary and Jayma for their selections.