This past Friday, I made a huge bowl of guacamole and took it with me to the gym. (Its hard to take Texas out of the girl) Along with the Tostitos, was a sack of yummy flax seed spicey corn chips from Trader Joes, for my gluten intolerant gym friends. Those of you who are lucky enough to live near TJ’s ….well, I’ll just be nice and say you are lucky. Once in a while I think my gym friends need a little pick me up. I’m telling you they really do like food and I’m just kind of fond of them all. Still out there sharing the love. Its just been a little quiet around here.[singlepic id=446 w=320 h=240 float=right]
Even though I have been under the radar for a couple of months, YAY, I had big fun with my little family for the holidays. Santa was so good to the kids this year!!! They’re in college & a teenager, and they were happy! Score!! So you’re a skeptic and you don’t go for all the hoopla? Duh, You bet I believe! Would you deprive the jolly, beloved, velvet enrobed man the pleasure?
Anyway people, its fun to talk to you again, if you’re out there. I hope you are.[singlepic id=444 w=320 h=240 float=right]
February baking is always festive and happy. Beginning the month with Dorie’s Milk Chocolate Mini-Bundt cakes is pretty sweet . The quintessential personal serving of a gentle milk chocolate cake glazed with chocolate sauce. A selection this week made by the lucky baker Kristin, the Queen of Quite a Lot and blogger I’m Right About Everything…. who can argue? Seriously a fun month to be part of the recipe rotation. You see, if you’re new to this baking thing called Tuesdays With Dorie then let me just say its a growing bakers group who take turns choosing recipes from Dorie Greenspan’s cookbook, Baking From My Home to Yours. Each week a featured member chooses a recipe that all who participate can bake and then post to their blog on Tuesday. Its a magical day. That featured baker then posts the recipe for all to see on her or his blog. In this case once again it is Kristin at I’m Right About Everything. Just click on her link or here. Lots of ovens working, right? Of course you really should add Dorie’s book to your shelf and bake along if you like.
My Lift and Serve Molten pan hosted this recipe because I do not own a mini bundt pan. It worked out perfectly. Also, I substituted buttermilk for the whole milk with the minor addition of 1/8 teaspoon of baking soda as suggested by Dorie. A couple of the little cakes had a pecan swirl, the rest were pure milk chocolate. They are nice little cakes, quite delicious and tender. I paid particular attention after they passed the 18 minute mark in the oven. They remained there for the toothpick test for a few more minutes until they were tenderly baked, but not too much. Just right Goldilocks!
Thanks for the visit.