BIZZY BAKES

It is my time to pick on Baking With Dorie and I am happy with my selection. I chose the All-in-One Holiday Bundt Cake and it is a really good cake with everything in the world in it.  I have been having difficulties with my bundt pan. Everything seems to stick to it and I have not gotten a decent cake from it in months. It is a Nordic and I love their stuff. I have to figure out what I am doing wrong. As a result, I made mini bundts. I had fun with these. I ended up making five different shapes. There is a lot of batter in this recipe and when I filled 6 mini-bundts, I had enough batter for three more minis. Since hubby is vehemently against any kind of icing, I sprinkled confectioners' sugar on a few of the minis and left the remaining, nude.  In my house, the naked cake is the winner.  I have gotten used to not making pretty cakes.  As long as they taste good and hubby likes them, I am fine with it All in One is perfect for this holiday cake. ...

I meant to post this, last night, but got involved with other "stuff" and time went by and I did not get to it.  My apologies.  I think the holiday is getting in the way of one's normal schedule.  Before, I get busy today, I want this out for you gals and guys.  I think  you will really like this. The original recipe is called Rhubarb Cherry Cobbler , found on page 415 of Baking From My Home to Yours by Dorie Greenspan.  We are not great fans of rhubarb so I subbed in blueberries and apples in place of the rhubarb.  This turned out to be an awesome combination.  The apples came into play when I noted that I did not have an abundance of blueberries and cherries and thinking, it would be all biscuit, I added the apples.  Brilliant move, on my part, if I say so myself.  The three fruits play off of each other beautifully.  The cherries were sour cherries and I was concerned but it did not matter.  There was enough sweetness to...

Quintuple Chocolate Brownies , Page 99        Baking With Dorie Selected by Shahieda Can you imagine five types of chocolate in one little brownie?  Neither can I.   I failed the test and did not use all five.  Knowing how rich it was, I omitted the icing.  Dorie, on the other hand used all five and I can only imagine how fabulous, they have to be. I used better chocolate than I usually do so I can't tell if these brownies are truly superior because of the recipe or because of the recipe and my chocolate.  I don't care why right now.   I only know these were filled with the richness of chocolate.  I had requests from everyone who tasted these, for the recipe.  I told each and every one of them, they should buy the book.  It is that good.  I am planning to send one to my daughter-in-law, if she does not have it.  I gave one to my older daughter who loves it.  Baking from my Ho...

Baking with Dorie post twice a month and I must admit, I feel a sense of anticipation, as that day rolls around.  At times, it is because I still hadn't baked that week's tempting treat.  At other times, I can't wait to see the baking of our other members.  Will mine look like theirs?  Did I make it my own style?  What flavor are they making the bake? When, I visit the other blogs, I always learn something, I could apply, to my general baking. This week, we are baking Fluted Ricotta Cake. My Ricotta cake has a strong lemony taste but I had thought about making it orange.  In the end, I stuck with what Dodie had posted.  I am guessing, orange would be as good and I might just try that. The recipe flowed smoothly.  I made it gluten-free and I used oil instead of the butter, cutting the oil, one tablespoon short.  Perhaps, this is why, my cake took double the time, to bake.  Every five minutes, I took it out, dug a knife into its heart...