BIZZY BAKES

I grew up, eating French Toast but my French toast was cooked in a pan and was rather plain.  It was good but since then, I have had stuffed French toast and now this Baked French Toast with fruit. We are lucky gals since Julie selected this great dish from Baked Explorations: Classic American Desserts Reinvented - Hardcover (Oct. 1, 2010) by Matt Lewis, Renato Poliafito  for Club Baked.   The recipe can be found on her blog, A Little Bit of Everything. I followed the recipe, as written, except for the delicious fruit on top.  I used peaches and they were just right for the toast.  Instead of frying, the toast is easily popped into the oven.  I had a half a loaf of challah around so I used it and it does make good French Toast. I have just spent an hour, looking for the photos of my French Toast and I am not getting anywhere.  I wonder, if they got deleted.  I am going to continue looking but, for the moment, I will let this go witho...

I absolutely ruin cakes because no one will eat them frosted in our home.  This would have to be a company cake and then I could frost it but the week, it was to be baked, there was no company.  So you get this great cake in all its nudity. Club Baked made this in November so, you can see, I am slightly late.  Did I really say slightly?  If you would like to see these cakes, in all their beauty, stop by Club Baked and there is a list of participating blogs and their links.   See the cakes, as they should look. I halved the cake and made it in a round pan and just sprinkled a little confectioner's sugar on top. The sugar was for the photo and not for taste. Hubby loves plain. This was not at all plain, though. The cake had enough flavor to hold its own. In truth, I am not sure it needed anything else. Of course, if you want a beautiful, special cake, as shown in the book, you need that yummy frosting and filling. I hope you have the book so you ca...

This week, we are baking this sweet Sunday Night Cake.  It is one of those cakes that simply  are good without fuss and bother.  I made this, gluten free, for my husband and left out the icing since he does not like icing.  Look, the man does not like chocolate.  What could you possibly expect? Julie of A little Bit of Everything made this selection for Club Baked.   The book, we are using is Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito.  You can find the recipe on her blog and of course in the book.  This is a book, you probably want to have on your shelf to be taken off, time and time again. When I went to find a photo, I discovered, I had not taken any.  I have the cake in the pan but nothing after that.  Sorry but it was good. Check out Club Baked to see what other bakers have done with this cake.

I made these cookies, a week before, we were to post them and I completely forgot to post my comments on this cookie from the Baked Baking Book, "Baked Explorations." This is a sweet crackly chocolate cookie and unlike my usual thumbprint cookies, it is not filled with jelly although I did choose my own filling, anyway.  I used caramel for the filling and I omitted the mint.  I am never sure about mint although, I always like the finished product.  I am sure this is delicious with mint and it was delicious with the caramel. You can find the recipe for these cookies at Jamie of Random Acts of Food . Check out the other Club: Baked member's thumbprint cookies here !