Amy Ruth

In real life?  I think that it means it really happened in this case it was caused to happen.  What about that?  Imagine what we cause to happen each day with each tiny little unintentional choice we make.  Whether its the way we respond with a certain tone or the way our eyes cut to look.  Maybe its the warm smile or perhaps a forced reaction to another’s behest.  Either way you look there is another view from the opposing direction.

Well, that could go on and on but lets just examine these blondies.  These are brownies but the chocolate is intentionally not included.  It is left out.  Sad don’t you think?  I suppose if you are conditioned as I am to expect that unctious melted chocolate, to bathe the inside of your mouth as you take your first bite.  Well, you will be surprised because while they have chocolate chips or chunks,  of your choosing,  your  best or your next favorite, this is intentionally a different kind of brownie, kids.  This is a blondie.  The chewy factor is supplied by the abundance of brown sugar, mixed with a lot of butta baby.  Well it does have coconut and chopped walnuts.  The magic?  The magic is that you can switch, add or take away any of those items, intentionally.   I just love the magic I’ve learned while baking with Tuesdays With Dorie.  Even with the science of baking, many variations as Dorie refers can be enjoyed.  You can actually change things around and “magically” have a successful baked good.  Chocolate or no.

They are gooey and delicious even without the majority of it being chocolate.  However, I adore chocolate.  Need I say more?

Thanks Nicole of Cookies on Friday for choosing this wonderful cookie (bar). I know you love cookies and this one is really more amazing than I expected without its intentional chocolate.  Of course thanks goes to Dorie as well for creating the book that has inspired untold numbers of people to get in the kitchen and be intentional about their ingredients. Thanks!  You must not forget to visit and drool at the other TWD bakers.

Do you see that “one” pan in there?  The one with the New Cake Pan wrapper?

Well, you know I missed the Brrr-brownies.  I was fluffing off (code for shopping) with my daughter.  That folks, is why there were no brownies.  I’m really sorry Karen.    Even though the York Peppermint Patties have been starring at me from the kitchen counter for over a week.  Ugh.  Anyway, Libby and I went to STL to get a few things for her trip.   She looked at clothes, shoes, purses and makeup .  We bought the necessary items for her trip.  Did I shop for shoes, purses, makeup, perfume, clothes?  Uh No….I shopped for kitchen toys.  What is wrong with me?  Anybody?  Ferris?

I do have a question.  How do you tame those wild animals in your cabinets masquerading as cakes pans, tart pans,  bundt pans?  Oh yea, the springform collection too.   You know every species in the baking kingdom.  They come in all sizes and various shapes.    ”Noah, what were you thinking?”

Well, I do the best I can and then sometimes I just give up and let them be.  I think they get in there together and conspire against me anyway.    Back to this new pan.  I don’t know what came over me while in WS (kitchen toys r us store) but I typically talk myself out of impulse buys and tell myself  ” Oh Amy, you can certainly live without that.”  You know you have told yourself a variation of this statement before.  Anyway, it came home in my shopping  bag.  Can you believe that?  So, this is my first excuse to use it.  I hope it releases well.  We will see.   I just thought I would share this first experience with you.  Be it success or failure.  There is a chance for both.  You see it makes 6 little cakes.  Okay, now I gotta get busy.  See ya in a while.

The cakes are baking in the oven.  I had more batter than pan so I pulled out another little pan, a molten cake pan, with push out bottoms.  I thought it would be my fail safe pan.  Again, waiting.

Dorie’s recipe for the Lots of Ways Banana Cake  allows for  wet and dry variations.  I used brown and granulated sugars, spice rum and sour cream ( just because I had some I needed to use) and toasted coconut.  I didn’t want to use too much texture because of the pan.  I would love to make this next time with some dried fruits and coconut milk suggested in the recipe.

An observation:  I’ve never used a mini-bundt  before.  Must learn to use proper amount of batter in order to avoid cakes rising over the top.  :”)  Hmmm

Well, you be the judge….  Perhaps I need a little practice with these “cute” little cake pans.

This is a really moist delicious recipe, that would be code for yep, I ate one of the cakes from the molten cake pan and it was warm.  Really so good!  Better than a muffin, not sure why.

Here is my attempt (remember its the first time I’ve used the pan)  at using a mini bundt.   I have a lot to look forward to in the future.  I chose the pan and Kimberly of Only Creative Opportunities chose this recipe for our baking group this week.  I always have bananas.  They are just something I always keep and so its wonderful that Dorie gave us such a “this way” or “that way” kind of recipe for those occasional unattractive bananas.  Thanks to Kimberly for her wise choice.  You should really go to her blog and get the recipe for your files.  After you get the recipe you really should see what all the other fabulous  baker people have done with their bananas.  Not kidding!  Its the Tuesdays with Dorie baking group.   Speaking of files if you use google you can copy and paste all your net recipes to the documents and put them in files of your making.  Make your very own cookbook, folks.  Thanks for your visit.  I love making friends.

Those Brrrownies are on their way… have something fun to show you later, if you come back by for a visit.  Hope to see you then.

This is my story of Tarte Noire. If you have been baking along with The Tuesdays With Dorie baking group for any length of time,  you most probably have made your share of tarts. “Practice makes perfect,” my mother always says.  Pies were the closest I got to tarts growing up, usually during holidays.

Dorie has tucked in a wide variety of tarts for our amusement in Baking From My Home to Yours. Generally any other dessert cookbook includes at least one or two. I have to admit I have become even more partial to tarts.  They are elegant, simple like this one or complex  and I think they are pretty.  Yes, I love eating them.    They are special, made with love…..prepared the day of service is the best of all.  The best kept secret?  They really are simple to make especially if you have the luxury of more than one tart pan and you can pop that second tart shell, unbaked into the freezer for future use.  Even if you don’t, the dough freezes nicely in a circular disk.  (Do you think anyone who doesn’t bake even reads this?  Probably not, right?)

In the purest sense, the word noire , translated by google is black.  Literally dark chocolate in this case.  No messing around with the simple black dress here, no sir.    Nothing dressed up with diamond studs or pearls, nope.    Just simple dark chocolate in a sweet tart dough pastry shell.  Preferably, the best bittersweet you can put your hands on.  I used Callebaut 60% cocoa.    That is the interpretation here at AmyRuthBakes. (Me thinks there are plenty of other tarts out there with fancy twists or as Dorie  states “playing around,” additions and variations.)

This little black tart in intentionally simple.  That’s just the way it is.  No fuss.

You know you will want to add this one to your “go to” dessert list for those days when you’re  in need of chocolate. Dharma of Bliss Towards a Delicious Life, speaks of her journey  and how life brought her to Paris, or did she make it happen?    Its only appropriate that she would pick the perfect little Tarte Noire to complete her well written Parisian journal entry.  The recipe, as well as a lovely post is right here at Dharma’s blog.  Make sure you visit.

Thank you again for your visit too.  I wonder how many bakers from this group have visited Paris?  That would be an interesting little “fact.”

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Wendy of Pinkstripes chose this delightfully yummy and tropical cake recipe this week for Tuesday’s with Dorie. Wendy loves travel and has made Tahiti her destination of choice more than once.  I imagine the rum drenched part of this recipe will be a highlight for her in the way of an ice cream addition.  You won’t be disappointed.  She will also have the recipe for these awesome little cakes.

My choice of liquor for these fine little cakes (the recipe makes two) was Disaronno rather than rum.  I appreciate simple comfort desserts that are understated, yet surprise you with a punch of flavor from a syrup made with Disaronno.  So, get over to Wendy’s blog and check out her beautiful photos and recipes.  The rest of the TWD bakers will have all kinds of ideas, twists and variations for you .

Thank you for stopping by for a visit.  I love making new friends….