Friday, November 27, 2009
Monday, November 23, 2009
I was in the mood for a fudgy treat but then I had to make the painful choice between blondies and brownies...then I thought, why?? And so I made this double combination! They were dense and fudgy and after sitting in the fridge they were even better.
So if you ever have to choose between blondies and brownies again, go ahead and make these!
Wednesday, November 18, 2009
I got a baking book as a farewell present on the last days I spent in
Anyway this is basically a peanut cake with a chocolate swirl in them, you make the syrup and you make the swirl! I used chunky peanut butter and thought it made it all more interesting but you can chose whatever. I also didn’t have the size pan that was needed so I just used what I thought approximately fit.
Friday, November 13, 2009
Monday, November 9, 2009
Preheat oven to 180 degrees C. Butter and flour the loaf pan and.
Whisk the flour, baking powder and salt together in a small bowl and set aside.
In the bowl of an electric stand mixer, whip the butter, sugar and honey on medium speed until light and fluffy, about 3 to 4 minutes. Add the vanilla extract. Add the eggs one at a time, beating for about one minute after each addition. Scrape down the bowl as needed. Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients. Stop the mixer and scrape the bottom of the bowl with a spatula to make sure everything is evenly incorporated.
Transfer the batter to the prepared pans. Smooth the top down and bake the cake for about hour (I lowered the temperature after an hour and baked the cake for another 30 minutes). The cake will be a lovely golden brown and a thin knife inserted into the center of the cake will come out clean.
Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Original from: Joy The Baker