Sunday, September 23, 2012

Whiskey Pear Tart: Baked Sunday Mornings

I love pears so I was elated when Baked Sunday Mornings choose this Whiskey Pear Tart for the challenge this week. (I have had it bookmarked in my cookbook since I got it because I thought it looked so good!) 
 Even though I have a rectangular tart pan I decided to use my round one and  I used an 11 inch one like they said but sadly, I don't think I had enough of the almond filling.  But it still was very delicious!  I loved the almond, whiskey and pear flavors together! 

I will definitely make this one again!!  For the recipe and to
take a look at what the other bakers did here.
Until next time...

Sunday, September 16, 2012

Brooksters: Baked Sunday Mornings

Brownie and cookie heaven!

Okay, I have to admit, I did not know what a Brookster was when I saw it up on the list of the next Baked challenge. I had to wait until I got my copy of Baked Elements to find out what it was.  What the heck is a Brookster?  Well it is a brownie-chocolate chip cookie collaboration!! Chocolate chip cookie dough is placed in a brownie shell and baked together.  Very rich and very delicious!  It is suppose to be done in mini 4" pie plates.  While I have a nice array of baking pans, 4" pie tins were not included in my collection, so I had to opt for the muffin pan brookster.  I am glad I did.  The 4-inch variety would have been far too big and way too rich to eat in one sitting (well, maybe I could force it down with some vanilla ice cream!!)

I also found this nifty little instructional video on how to make them on Martha Stewarts web site.  Made by none other than Matt Lewis himself!  They were calling them Brookies then. 

These are great, but extremely sure to have a nice ice cold glass of milk nearby when you devour one of these! 
Please check out what the other bakers did here.  We have a very talented group!!
Until next time!

Sunday, September 9, 2012

Lady Praline Chiffon Cake: Baked Sunday Mornings

This months "Baked" challenge is this lovely Lady Praline Chiffon Cake.  Somewhat like an angel food cake but since it is made with oil it has more substance to it.  It is very light, moist and delicious.  This recipe called for pecan liquor which I could not find anywhere around here so I used Amaretto in it's place.  It only called for a tablespoon but I think I would add another tablespoon because it was almost undetectable.  It had a very nice hint of orange flavor from the orange zest. 

Maybe it is my uncontrollable sweet tooth kicking in, but I think this cake would have been really good with some kind of glaze on it.  The recipe said to just dust it with powdered sugar...which I did, but to me it needed something more. 
I probably should have put some peaches with it like Susan did....that looked really nice!

Anyway.....I liked it, it was a good chiffon cake and very easy to make with a delightful texture that would be sure to please.
Please check out what the other "Baked" bakers did here.  We have a very talented group.
Until next time...