What is a great snack after sledding?* Mini muffileines.
What is a great ending to an otherwise super healthy meal of white bean stew? Mini muffileines.
What will send your kids into a chocolate induced frenzy of gratitude? Mini muffeilenes.
So, yeah, these were a big hit at our house. *best cupcakes ever, mom* . We double dipped in the ganache because wasting? It is soooo against our philosophy around here.
Variations: just the obvious. I don’t own a madeleine pan.
Bottom Line: fabulous. and I am not even sure you need the fluff to enjoy the fabulousness. Thanks to Margo of Effort to Deliciousness. Full recipe there.
*these were taken at the first hint of snowfall. Santa brought sleds for christmas and two young men were dying to try them out. The real sledding came the next day…
OK. I am still here. Life is moving at warp speed. I have actually made the last three recipes but haven’t posted them. I am not going to have time to mess with pictures today but I feel compelled to post my reviews of the last three before it turns into four. So, here goes:
I really wanted to make these with York pieces but I had a small window of time to make them on Sunday afternoon. And there was a torrential downpour. And I had Andes baking pieces in the cabinet. You do the math. I tried a small corner and declared them moist, chocolatey and minty. Then I sent them to a friend who is serving overseas. COMPLETELY forgot to take a picture. I have made a similar recipe with whole york mini patties from Everyday Foods. It has a row of patties in the middle of brownies. Also very good.
I made this for my mom’s birthday and she declared it one of her favorite desserts. This is one of those desserts that will fool your friends into thinking that you really know what you are doing. AWESOME.
Rum Drenched Vanilla Cakes
I had no time and no rum. I made one cake and used chocolate chips and coffee instead of rum. Very nice simple cake. I wish I had remembered to coat the chocolate chips with a little flour because they all sunk to the bottom. Oh well. I turned the cake over and it became a cake with a chocolate chip topping. Probably not a repeat for me but that is mostly the result of my ambivalence towards poundcakes.
Whew. Next week I hope to be back in the game. with pictures even.
So, even a lazy half-hearted blog can influence the way my family reacts to my baking. I made the Dressy Loaf Cake on Saturday night (pre-father’s day since we were going to be gone on Father’s Day. That is a disappointing story maybe best saved for another time). I asked Will what he thought and this was his response, “I liked the cake but had some issues with the frosting.” Issues? Who says that? More specifically, what 8 yr old boy says that? I’ll tell you…an 8 yr old boy who can’t just eat his cake in peace because his mother must have reviews to report. That’s who.
I do, however, have to agree with his “issues.” The cake was good; loved the jam in middle (some Cherry, Pomegranate, Kiwi blend from Costco). The frosting was a little too tangy for me. I think I would substitute a fudgy frosting next time.
PS did you see the cake plate up top? Sorry, even though I made this cake within about a hare’s breath of the longest day of the year, I still managed to finish it in the dark. You’ll have to settle for the mangled version. Anyhoo, the cake plate! It is my fifth attempt at owning one. My dear dad purchased it for me for $2 at a church garage sale. Will it last long enough for me to get his money’s worth? Jury is still out on that one.
Bottom Line: good cake; meh frosting. The full recipe is at Amy Ruth Bakes.
Next week: rum drenched vanilla cakes. We have a family reunion coming up this weekend. Vanilla cakes are definitely in the wait and see how exhausted I am category.
Every Friday at work we have “Breakfast Club.” If you have worked in an office, you know the drill. Basically, we take turns bringing breakfast for the floor. Some people are strictly bagel and cream cheese bucket types. Some forget and grab a box of granola bars and some even bring in a bag of McDonalds McMuffins. For reasons I can’t fathom, this is a VERY popular option. And there those few like me who make something when it is their turn. My assistant, god love her, has been bringing the same egg and sausage casserole for years. I, of course, am a nerd who likes to “shake it up” every month.
I was planning to make the Perfection Pound Cake out of Baking From My Home to Yours by Dorie Greenspan. It is one of the recipes I missed before joining Tuesdays with Dorie. BUT I didn’t have enough eggs. On to plan B. I was flipping through a Maida Heatter collection of cakes when I came across a zucchini loaf. It satisfied the most important criteria–I had all of the ingredients on hand. And – bonus – easily transportable. Following my usual theory in life that everything goes better chocolate, I altered the recipe significantly to make a Triple Chocolate Zucchini Loaf.
Bottom Line: Very chocolatey. Very good. I am sure it could be perfected but did you read the first paragraph? I work, people. Perfection will have to wait. I was hoping my notoriously picky second son would eat it. It has vegetables, right? I don’t know why I get my hopes up. He didn’t like it. Ohe well, there is always the first born…
Triple Chocolate Zucchini Loaf
Adapted from Maida Heatter’s Zucchini Bread
- 2 C. grated zucchini
- 1.5 C all purpose flour
- 1.25 C whole wheat flour
- 1/4 C cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 2 eggs
- 1 C. vegetable oil
- 1 C. granulated sugar
- 1 tsp vanilla
- 2 oz. unsweetened chocolate (melted)
- 3/4 C semi-sweet chocolate chips
Preheat the oven to 350. Prepare a ten cup loaf pan or two smaller pans. I used a 9 by 5 by 3in. pan and a 6 in. cake pan. Grate the zucchini so that you end up with two packed cups. Set aside. Sift together the flours, baking soda, baking powder, salt and cinnamon. Set aside.
In a large bowl, lightly beat the eggs. Mix in the oil, sugar, and vanilla. Pour in the melted chocolate and blend well. Add the sifted ingredients and mix just to incorporate. Fold in the zucchini and chocolate chips. The batter is very thick but the zucchini thins it somewhat.
Spoon into pans and bake. I baked the 6in. pan for 45 minutes and the 9in loaf pan for about 1 hour 15 minutes. Cool in the pans for 15 minutes and then unmold.