TWD – Mocha-Walnut Marbled Bundt Cake

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Me and marble cakes have a love/hate relationship.

I love ’em. They hate me.

It seems that I’m either over-zealous when it comes to swirling the dough and then there’s no pretty swirly-ness, just… mess. Or I’m careful and I barely touch the dough when swirling…. the result? Just mess. *sigh* I will master you one day, marble cakes. mark. my. words. *insert dark ominous tones here*

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I alternated the chocolate/mocha and vanilla/walnut doughs and then stabbed the knife in, gave it one swirl and left it alone. I must admit that this is the most definitive marbling I’ve ever achieved, so I am a bit proud of myself. Next time, I won’t alternate the doughs and swirl once and see what I come up with!

Either way, this was fun and exciting and it was liked extremely well by the fiance’s co-workers. It prompted two of them to say “I wish my wife/girlfriend baked like this.” That’s the male equivalent of a compliment just in case you were befuddled there for a second 🙂

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A big thanks goes out to Erin of When in Doubt… Leave it at 350 for choosing this one! Not only was it a hit, it was fun!! Head on over to her blog for the recipe. Then click here for some tips and pointers. Then click here for other bakers who baked this as well 🙂

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Coming up next Tuesday: Swedish Visiting Cake on page 197

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TWD – Espresso Cheesecake Brownies

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This is officially my second time baking brownies from scratch, and I must say… it’s a LOT easier than I thought it would be! They come together SO easily!!

These brownies have it all. Chocolatey, fudgey goodness. Cheesecakey yumminess. Slight hint of coffee flavor. Beautiful presentation. Its all there.

espresso cheesecake brownies

I will now indulge a few pointers which I have mentally noted in an effort to make things easier on me…. erm… you:

  • Room temperature cream cheese does NOT mean melted cream cheese. Therefore, do NOT accidentally forget to leave it on the pre-heating oven! Not that I did that or anything…….
  • When a recipe says leave 1/4 of the dough, be a bit more methodical and actually leave enough to get a nice swirl. Again, just in theory…
  • Double the brownie dough. I used an 8.5 x 8.5 inch dish and the brownie layer was SO thin.
  • Do NOT thoughtlessly grab a hot brownie pan until its been thouroughly cooled. NOOooo… it doesn’t matter if its silicone, it’s still hot. Sheesh….
  • And lastly do not get caught up watching Pirates of the Carribean: At World’s End whilst making these brownies. And if you do, don’t forget to set your timer several minutes before the ‘done’ time. Check!

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For the recipe, head on over to see Melissa of Life in a Peanut Shell. She is aspiring to have a bakery of her own, just like me and her pictures are drool worthy!!

For more of my pics, click here.