TWD – Sweet Cream Biscuits

If I’ve said it once, I’ve said it a thousand times: biscuits hate me.

They don’t rise or puff up or have that beautiful fluffy texture. No. Not for me. They usually taste good, which is the most important part of baking… but sometimes I would just like to turn out some aesthetically pleasing biscuits. Is one time too much to ask? *sigh* I’ll keep plugging away hoping to find my mistake and one day, ONE DAY I will turn out marvelous, glorious, sky high biscuits. I have faith.

Aside from the aesthetic disappointment, these were the best tasting biscuits I’ve made so far, which made me realize that I like my biscuits on the sweeter side. They came together VERY quickly (no waiting for butter to come to room temperature, few simple ingredients, mix and shape and you’re done) and tasted delicious!

I hope to master the art of biscuit making and I think I’ll use this recipe as my guinea pig. Cross your fingers for me 🙂

Thank you to Melissa of Love At First Bite for choosing these yummy biscuits. Head on over to her blog for the recipe and don’t forget to stop by all of the other bakers’ blogs to see how wonderfully puffy their biscuits came out.

Up next week: Chockablock Cookies (which I have already made and boy, oh boy. Delish!)

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TWD – Swedish Visiting Cake

I wish Swedes would visit me more often.

Because this cake is AWESOME! Honestly, it doesn’t get any simpler OR delicious. Or moist. Or fluffy. Or nutty. Or sweet. Or perfect. I love you Swedish Visiting Cake. You are the apple of my eye.

Speaking of Apples, there’s an apple version of this very cake. And WHOOOO loves baked apples? *shoots both hands straight up into the air* (Look for this recipe a liiiiittle later today. Gotta get it photographed.)

So guess who HAAAD (‘could’ was not an option) to make BOTH versions? *points to self* Do I get some sort of prize for going above-and-beyond the call of duty? Hmmm… how about an extra piece of cake? SOLD!!

When I say easy, I mean it. The batter comes together in ten minutes, IF EVEN THAT! You melt some butter, stir some stuff together and dump it in a buttered cast iron skillet. Stick it in the oven and 25 minutes later, you have a glorious cake to serve to your favorite Swedes. Or before you share, run to the office kitchen and eat (read: wolf down) two pieces just to make sure you don’t feel deprived.

Not that I’d know anything about that. *Ahem*

This was gobbled up by my coworkers, my fiance’s coworkers, and yours truly 🙂

Thank you Nancy, for choosing this deliciously simply cake. I NEVER would have chosen to make this on my own. So, for that… I thank you! You have blessed me with a wicked easy go-to cake and you didn’t even know I needed one 😉

Head on over to Nancy’s blog, The Dogs Eat the Crumbs (which sounds all too much like MY puppy) for the recipe, some great humor, wonderful pictures and lots of helpful-ness. And JUUUUUUST in case you were in doubt about how awesome this cake is, you can check out the P&Q section (filled with mmmm’s and ahhhh’s) or check out the other TWD bakers.

Up next week: Sweet Cream Biscuits on page 23. (Already made, just need to photograph. Man!! I’m on a ROLL! HA! Roll….. get it?)

TWD – Soft Chocolate and Raspberry Tart

When I read that this was the next recipe in line for TWD, all I could think was “OMGdrool!” Literally.

Raspberries and dark chocolate are my kryptonite. Along with s’mores, baked cinnamon apples, orange + dark chocolate, the fiance’s smile, and the sleepy look in my puppy’s eyes when he wakes from his nap. But that’s fodder for another day.

I almost scrapped making this tart because raspberries are a whopping $3.75 for one little pack!! Which is crazy talk to me. BUT the fiance saved the day and came home with TWO packs just for me 🙂

I didn’t change a darn thing about this recipe (except adding more raspberries). The tart dough came together in a flash, I microwaved the chocolate to save on dishes, time and burns (don’t ask). Whipped everything together and in the oven it went. Mine baked for 45 mins (15 mins more than the recipe suggested) it was still a bit jiggly but I was afraid to bake it any longer so out it came, onto the counter overnight to come to room temp.

Upon walking in the door with this tart in my hands, I was promptly asked to QUICKLY take pictures so my co-workers can dig in. Mmmm-nom-nom-omg-mmmm’s filled the office. Then I was told “this tart is trouble. I’m going to pack it up and take it home with me!”

This tart is nothing short of a hit. It has a buttery, shortbread-like crust, creeeeamy dreamy chocolate filling dotted with plenty of tart raspberries in each bite. I baked this quite late last night so I didn’t have much time (read: tired) to think up extra ways to bring it up a few notches for elegance, but I have plenty ideas now:

• Add finely chopped nuts (honey roasted peanuts, hazelnuts)
• Make a raspberry coulis and decorate the plate with it before setting a slice of tart down on top of it
• Make a thick rasbberry glaze and spread it on top and let it set
• Drizzle melted dark chocolate on top in decorative patterns
• Sprinkle shaved chocolate on top
• Adorn with whipped cream
• Click here for other ideas, etc.

So have at it and serve this at your next elegant soiree 🙂

A big thanks goes out to Rachelle of Mommy? I’m Hungry! for choosing this deliiiicious recipe. Head on over to her blog for the recipe (trust me, you’ll want it) and check in on the other TWDers for their wonderful creations!