TWD - Tribute to Katherine Hepburn Brownies

I actually made these brownies twice. The first time I followed the recipe to the T with the exception of the nuts. I left them out because we have someone here who is allergic. The first batch...well, quite honestly we are not big fans of coffee flavoring in our chocolate. Chocolate? We love it. Coffee? We love that too. We just don't like it together.

Also, that first batch turned out rather runny. I'm not sure why. I know they were supposed to be rich and gooey, but this was just waaaay more gooey than anyone could have intended them.

So, I made a second batch. I made a few changes and made them in a more traditional way. I left out the coffee and the cinnamon and I used semi-sweet chocolate.

And you know what? They were wonderful. They were thin, ooey gooey and rich just like others have said.

Batch #1 - no so good

Batch #2 - Yum ~~~~~

Head on over to this week's host blog, Surviving Oz, if you want the recipe.

Yogurt Bundt Cake

This cake was so simple to make and it came together very quickly. If a cake batter could ever be described as pretty, this one was. Very smooth and almost glossy ~ more so than other cake batters. The yogurt makes the cake bake up like a pudding cake ~ very moist. The top comes out with just a hint of crunch. I think it would be good to bake it with a crumb topping. Maybe I'll try that out in the future. I also think cinnamon would be a good addition. There is no need for any icing or even powdered sugar on this one. It stands alone on it's own just fine.

I did substitute white sugar for the brown sugar because I wanted it to be a light cake. And it was. Also, I didn't bake as long as recommended. In my oven it was ready at 37 minutes. And I know I had the temperature right because I had my oven thermometer inside the oven keeping track. :-)

This recipe is a keeper.

Yogurt Bundt Cake

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1/2 C. butter, softened

1 C. brown sugar

1 tsp. vanilla

1 egg

2 C. all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 C. plain yogurt

Preheat oven to 375. Grease and flour a 9 inch bundt pan. Cream butter, brown sugar and vanilla until light and fluffy. Beat in egg till smooth. Combine flour, baking soda and baking powder; stir in the batter alternately with the yogurt. Spread batter in the pan. Bake for 50 minutes until knife comes out clean.

Perfect Party Cake ~ TWD, 2 days late ~~

I'm excited to be making my first TWD post! Granted, it's two days late but as I said earlier, I had to wait for my cookbook to arrive. This is a gorgeous book and if you love to bake I would definitely say it's going to be one to add to your collection. (Because don't all people who love to cook have a huge cookbook collection? I think so.)

This weeks' TWD recipe was the "Perfect Party Cake" and it was hosted by Carol of mix, mix... stir, stir. I was glad to see that this was the first recipe for me to participate in ~ because who doesn't love a party cake?? Fun!

But I knew right away that for my family I was going to have to make a few adjustments or "play around" with the recipe as Dorie calls it. The very first thing I knew I needed to change was the use of raspberry filling. I know alot of people love various jams and such in their layer cakes but we do not. I knew that if I had used any type of jam between my layers no one in this house would eat this cake. And I definitely wanted this cake to be eaten and enjoyed! So I just used the butter cream frosting between all the layers. (And I do mean BUTTER cream. Paula Dean would be proud of this recipe y'all.)

The other change was the coconut on the outside of the cake. Now, if had been for just me I would soooo have put that coconut on there! I luuuuuvv me some coconut on the outside of my cakes! (Love, love, love) But my daughter does not and again I knew that a coconut laden cake would render it inedible to those under my roof so I left it out to keep all invovled happy and full of cake. :-)

This cake was pretty easy to make and I didn't have any problems with it.

My layers didn't rise up as high as I wanted, but that didn't upset me too much. It doesn't effect the taste any. But next time, I would be tempted to double the recipe to 4 layers thus getting a really tall cake.

I did like this cake and the frosting. But to be honest that butter cream was a bit toooo buttercream for me. If I made this frosting again I would cut the amount of butter used. But overall I liked the lemon flavor. It was just enough lemon to be good but not so much that it knocks you over.

If you want this recipe, head over to mix, mix... stir, stir and Carol has it listed there.