I feel like I’m going cross-eyed with how busy I’ve been. Have I mentioned how much I hate being busy? Ok, I did go out to dinner last night and that was fun even though it added to my overstuffed schedule it was an enjoyable break from the craziness and drunkenness of the last week. I got to see blog-a-phobe KT and fellow TWD-er Beth (if CB would just move her butt to MA I would have seen her too). Then today at work my boss was whining that in the last week since I got my new work comp I haven’t been able to get 2 weeks of work re-input in addition to my regular workload. Ya, that’s 3 weeks worth of work in one week. I’m sick of him whining so I had to bring work home tonight and waste 3 hours re-doing work I’ve already done. Damn you Quickbooks and your stupid backup failure the day before my comp died and fried my poor hard drive.
In the middle of doing work I took a break to do the one thing that relaxes me most. I baked! Well, that’s kinda a lie. Sleeping relaxes me more, but we’re talking about non sleep related things. In case you’re wondering what my #3 most relaxing thing is, I’ll tell you. It’s chopping veggies. Oh I love it, I could do it all day. I’m tired and rambling can you tell?
On to the torte goodness … I love pureeing Oreos. I did it with the TWD marshmallows and they’re just so much fun and the powder is so yummy. You know you tasted it too. I was a little worried that my oreo crust needed more butter, but as always Dorie knows best and after it baked it was perfect. Then came the PB moose (hehe Moose is the best way to spell it who cares if it’s wrong). I’ll be honest here, Dorie didn’t know best. I tasted the mousse before adding the cream and I liked it better. I’m all about the PB. I skipped the ganache because my buddy Beth mentioned last night that she thought it was too much. I think I would have to agree more chocolate would have been good for G and bad for me. Since I’m the baker what I say goes.
My only real complaint is the waiting time. Of course I fixed that by cooling all the steps in the freezer, which went just fine until the very end when I went to release my springform pan. The PB filling was a wee bit frozen to the sides so there was a bit of split-age on one part (you can see it in the picture). I’m a thinker though so I fixed that lickity split. I just got a warm cloth and rubbed it around the edge of the pan. Volia! Perfect loosening.
I know, I know, I’m a little late, but I got my new computer at work which is WAY more exciting than uploading my ugly picture I snapped quickly last night before I went to bed. I mean my new comp is awesome. More hard drive space than I can use up, 4 gigs ram so I can have a bazillion things open and still have a rocking comp. A massive 20 or 22 inch wide screen moitor annnnd I can leave it on my desk because it’s slim so when I have to burn CD’s on a regular basis I don’t have play around under my desk. Because of how my desk is set up it’s a hugemongous pain in the rear and I burn CDs daily.
Ok on to the carrot cake. Laurie had mentioned that it seemed like a lot of carrots. I was amused while I was grating them so I grated all three cups and it was too much. I like carrots, but 3 cups? In one cake? It’s just too much. All in all I really liked this cake, but next time I would use less carrots. I think I may even try it sometime without any carrots. I’ll call it a not so carrot cinnamon coconut cake. Mmm now that sounds delish.
“When it rains it pours” … disaster
I make marshmallows all the time. I love marshmallows and they’re always so easy and I have never had any problems. Of course I walked into this recipe with all the confidence in the world even though Dorie’s recipe was a bit different. The eggs seemed weird, but I wasn’t worried. Come to find out I should have been.
Ya, I know, they’re ugly. I was no longer into the marshmallows at this point
My first go at making the mallows I used a different pan than I typically use and the sugar mixture heated way too fast. When I got around to checking it I could see that I had let it heat too long, stuck my thermometer in and I was right. It wasn’t a total loss, I was just going to make hard candy with it. No problemo. I pulled it off the stove, let it cool a bunch then poured the cinnamon oil in, dumped the candy out and started pulling the candy. I was almost done pulling and separating it into bits when i noticed my face felt kinda burn-y and itchy. I wondered over to the mirror only to see that my face was bright red and I wasn’t looking too pretty … oops looks like the cinnamon fumes were more than a little to harsh for my poor skin to handle. A Benedryl strip and some cool cloths later I was fine, but I should have known try two would be plagued by disaster.
When I made them the second time, I think I poured the sugar mix in too fast because I think there were a few teeny bits of egg, but nothing too bad. I followed the directions and mixed for 3 minuted after everything was added. Everything appeared to be well incorporated, so I poured them in my pans and went on my way. After they set I realized something went wrong because there was a thin layer of gelatin on the bottom of the pans. I tried them, I didn’t love them. I’ll stick with my regular marshmallow recipe that’s impossible to screw up and lasts longer because it doesn’t use eggs. Everything went wrong and I just wasn’t a fan of the final outcome.
I only ended up making plain ones and ones with oreo cookies ground up and mixed in. I had millions of lovely ideas and after seeing the final product just wasn’t that into them, but I promise to make some yummy regular marshmallows off all different types later this week because I was very excited about my millions of ideas.
What I love most about these gooey cakes is that they not only taste amazing when you don’t forget about them, but they literally take 15 minutes to make. Heat the chocolate and butter then mix everything up quickly by hand. There isn’t much more you could ask for in a dessert. Fast, easy, delicious!
I pulled these ones out a few mins early to ensure extra gooeyness and they were good. G had a lot to say about them
“Now that’s some decadent chocolate”
“These things would kill in Hells Kitchen” (I made him watch with me)
And he called them “Deliciously dangerous”
There were a few others I can’t remember now, but pretty much we both loved them. Go make these now!
Well, my lovlies you are going to miss out on seeing a picture of my cakes this week because well … I kinda got involved in the drama of the post below and forgot they were in the oven. While they were only in for 14.5 minutes it was still enough to leave the outside of my poor little cakes slightly charred oops The insides weren’t gooey, but they were really tasty. My pictures, on the other hand, were UGG-O so you can just go visit all the other wonderful cakes to get your mouth watering. They’re so easy you may just get to see take two later this week.
Well apparently everyone wants to see ugly gooey cakes 🙂 so … here you go
I love everything Dorie! There’s a reason why I’m one of the staff members at TWD and joined early on. But to say I wasn’t thrilled with this cake being picked for this months DB recipe is an understatement. I host Master Baker, I’m a staff member (hehe I love being able to say that) for TWD so I understand the challenges that come with hosting an event even though the two events I take part in are quite a bit smaller than DB. When I joined DB we were just over 200 members, now we’re at a whopping 800+ and to say I’m not thrilled with certain things about DB lately is an understatement. The not being able to post on the blog thing is annoying, but that’s being worked out and I can live until the new site gets up, but the rest of it …
Lets just talk about this month … I was severely disappointed on so many levels. Not to be a bitch, but our host has only participated in 2 challenges since September (November and January), which is annoying. I don’t mind if I never get to pick a recipe, but to see someone who virtually never participates get to pick is obnoxious. Add to that the fact that one of the least daring recipes ever was picked and we could changed whatever we wanted and I was left saying, does she even know what daring bakers are about? The whole point is for everyone to make the same recipe and compare, if you can change anything about the cake, doesn’t that run in direct contrast to what DB is? Also, as stated in the description of what a daring baker is … “What matters is we opened up and baked outside of our comfort zone just once a month.” If this recipe made you bake outside your comfort zone please let me know. Unless slicing cakes in half is outside your comfort zone this just doesn’t meet that criteria. And, my final vent, our host is so not into it that she didn’t even bother to get the recipe right. There were MULTIPLE errors noticed at the beginning and it wasn’t until one of my CB saw tons of people with cakes not rising that she (not the host) pulled out her cookbook and noticed that the amount of flour was wrong too. Come on, could this month have been more of a clusterfuck? Ok, my rant is over, maybe it’s just a bad month for me. Hopefully, next month I’ll go right back to where I was loving the ever living poop out of DB instead of feeling frustrated by it.
Now on to the cake … Easy peasy. I just took out the lemon because I’m not a huge lemon baked good fan and had zero problems. As is the case with all things Dorie, it tasted fabulous and I, of course would make it again.
I’m not posting the recipe for fear that there are still more errors, so go buy Dorie’s book, it’s worth every penny and then some!
We all know that snails are not the fastest animals out there so, shouldn’t it be expected that my little guys would be a wee bit late to arrive to the TWD posting party? Well, expected or not, they’re not here quite yet, they’re at home waiting to get baked up. All their little snaily insides are ready to go they just need to hop into my ovens belly so they can grow.
Expect to see them crawling in sometime this evening
I’ll finally be back to my regularly scheduled yummy blog updates because MB entries have been baked and the winner has been announce.
While you’re there make sure to check out the round up, all of the recipes were AMAZING.
Apple pie has always held a special place in my heart. My Mom isn’t much of a baker, or cook for that matter, but the one thing she knows how to make like no other is an apple pie. I adore my Mom’s apple pie and I was so excited for this weeks recipe chosen by Natalie over at Burned Bits.
All in all this was pretty easy to put together, I couldn’t find my rolling pin so my top layer got rolled out with a cup, which worked well enough, but it didn’t quite fit on one corner, but it was close enough. My oven thermometer said my oven was at 375, but my Pie-Cake was finished in about 45 mins and even then the bottom layer was a little darker than I would have liked and I like my apples a little mushier. If I did it again I would probably turn the heat down to 350, but all in all it was a success and it turned out so yummy. It doesn’t beat my Mom’s apple pie, but it was still delicious.
Pics of the inside will come after work.
Recipe after the break Continue Reading TWD: Russian Grandmothers’ Apple Pie-Cake…
CB (someone *cough*CB*cough* is behind in her link to Nikki quota) and A-nig are hosting a Fierce Cuppy Contest. Why you ask? Well because my beloved Christian is going to show off his full on fierceness tomorrow night when he whips the butts of godawefulhideousness that is Jillian and Rami on the Season Finale of Project Runway. Can you say tickty tack tranny mess?
Now, my fellow competitors are all sending in some fierce cuppys, but seriously folks, this is about Christian, it’s about PR, it’s about getting ready for tomorrow night. It’s like those Jock Jam’s CDs that my bro and his friends used to listen to before hockey games. This is to psych everyone up and get everyone ready to watch Christian Rock the casbah!
OMG I’m gonna die … I just can’t wait.
I bring you my ode to Christians fiercest moment … the dress he made for that biznatch high schooler for her prom. Why does this make him fierce … please folks the fact that he survived that round and dealt her makes him Ferosh.
I bring you Ferosha Coutoura …. “ Her name is Ferosha Coutura;. and she sprays people in eyes with hairspray.”
Video updated in all it’s suck up glory