August’s Daring Baker’s Challenge – Dobos Torte August 27, 2009

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

That’s right, a Dobos Torte, which is a five-layer sponge cake filled with chocolate buttercream and topped with caramel covered wedges.  Sounds good, doesn’t it? 

I made this torte for my brother-in-law’s birthday.  His birthday is August 29, so I had to patiently wait till the end of the month for him and my sister to travel from Nigeria to celebrate his birthday  before making it.  Hopefully they thought the torte was worth the trip.

I made the torte layers according to the recipe.  I used a buttercream recipe I found at Joy the Baker (The second recipe).  One that doesn’t call for eggs.  I also substituted the hazelnuts with pecans.  I wish I could give you my opinion on the torte right now, but I can’t because I haven’t tried it yet (although I can tell you the buttercream is very tasty!).  The party isn’t till Saturday…

If you want the recipe, head on over to Angela’s or Lorraine’s where you can find very detailed step-by-step directions.

**Update** Well, the cake was good!  The numerous buttercream layers made it very sweet, I prefer thicker ‘cake’ layers in my desserts with buttercream, but  the challenge was fun and something I would never have made on my own.

Scotcheroos August 16, 2009

I bought a bag of butterscotch chips a few months ago with this recipe in mind, and I am just now coming around to making it.   This is a perfect summer treat to make since the oven is not needed to make them.  I actually used my microwave.  They can also be made over the stove.  

Scotcheroos

1 cup butterscotch morsels

1/2 cup peanut butter

4 cups rice krispies

1 cup semi-sweet chocolate chips

1/2 cup powdered sugar

2 Tbsp butter, softened

1 Tbsp water

Melt butterscotch morsels with peanut butter in the microwave just until smooth.  Add rice krispies and stir to coat.  Press half the cereal mixture into a 8×8 greased pan.  Chill in refrigerator and set aside remaining cereal mixture.

Combine chocolate morsels, powdered sugar, butter and water.  Microwave in 30 second increments until mixture is melted and very smooth.  Spread over chilled cereal mixture.  Spread remaining cereal mixture evenly over the chocolate layer and press gently.  Chill for at least 3o minutes before cutting into squares.

Recipe from  Rice Krispies

Blueberry Muffins August 11, 2009

Did you think I was going to post about a recipe that didn’t contain bluberries?  I hope not :)  This blueberry muffin recipe is one that was made by my mom when I was younger, I didn’t feel the need to try another one because I remember them being so good.  My favorite part of the blueberry muffin is, of course, the muffin top, how it stays moist even days later!

Blueberry Muffins

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 tsp vanilla extract

2 1/2 cups blueberries

sugar for top

Cream butter and sugar.  Add eggs one at a time.  Combine flour, baking powder and salt.  Add to creamed mixture.  Add milk and vanilla.  Fold in berries.  Spoon into muffin pans and sprinkle with sugar.  Bake at 375 degrees for 20 minutes.

Recipe from Mom Van Eck