Tuesday, May 29, 2012

Hungarian Shortbread and Gooey Chocolate Cakes

It's not that I haven't been baking, it's just that I haven't been posting.  Somehow without the regular once a week deadline that I had when I was baking through Dorie Greenspan's Baking from my Home to Yours, I have fallen out of the rhythm of posting every week!  Then, too, to be honest, baking through Dorie's own recipes was much more exciting/interesting/wonderful than baking through a collection of other folks' recipes.

Today I'm catching up a bit.

I baked the Hungarian Shortbread in Baking with Julia and brought it to a potluck brunch with friends.  Highly complimented, not too sweet, pretty, easy to serve.  The technique was interesting in that you make the dough, chill it, then grate it.  I froze the dough and grated in the Cuisinarte which worked great and I used some delicious blackberry preserves which were given to us by house guests.  I think I could make this again--especially if I remember to make the dough ahead of time.

I am still playing catch-up with the last few recipes in Dorie's BFMHTY.  So last week I made her Gooey Chocolate Cakes which are made in muffin tins.  They are supposed to be served warm because they are gooey inside.  Dorie suggests using disposable aluminum tins which seem to be just the right size.  I made these to serve to a small group of people coming to our house for a meeting.  Anticipating that they would be really rich, I cut them in half, added a scoop of ice cream and a fresh blackberry.  Quite tasty!  Very chocolatey!  Really needed an ice cream friend on the plate!  

I now have just 10 recipes to bake from Baking from my Home to Yours.

This looks like a small portion, but actually it was just right.  Very satisfying chocolate, lovely ice cream, and a berry to finish it off!