True confessions: I did not bake these cakes this week BUT I did make them in January. I write notes all over my cookbook, Baking from my Home to Yours, and I have a very clear memory of these delicious cakes.
This was the first time I ever worked with a vanilla bean and it was fun to scrape out the insides. This was also the first time I ever poked holes into a cake and poured rum over it. This was also fun. I fretted, though, because I thought the rum flavor might be overpowering. It wasn't overpowering, it was just right.
I served these at one of our soup nights and everybody loved them. In the picture, they are hiding off on the side, near the cookies.
Yes, this was a good cake, but now I'm VERY interested in those cookies!
ReplyDeleteThe cookies are the Perfect Chocolate Chip Cookies which were in the May 2009 issue of Cooks Illustrated. They really are wonderful and believe me, I have done a thorough study of chocolate chip cookie recipes! The baking technique is unique: you brown some butter, stir in some more, mix the sugars and butters, stir in the eggs, then you stir and wait for 3 minutes, stir and wait for 3 minutes, stir and wait for 3 minutes. The result are fantastic cookies: soft on the inside, crisp on the outside, and oh so tasty!. http://www.cooksillustrated.com/recipes/detail.asp?docid=19364
ReplyDeletewow can't take my eyes off those cookies!
ReplyDeleteHow funny! Love the cookies. Glad the cake was a hit. Thanks for baking with me.
ReplyDeleteGreat looking cookies! :) I can see the cakes too. I really liked this recipe, though I made mine with hazelnut syrup instead of rum. :)
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