TWD - Caramel Crunch Bars

For this week, Whitney of What's left on the table? chose Caramel Crunch bars. Please see her website or pages 112-113 of Baking from my Home to Yours by Dorie Greenspan (great book you should buy it if you don't already have it!). I made these Sunday and they were a big hit with my church's small group and my officemates. These are super easy to whip up and are phenomenal. I really liked that the caramel aspect of the bar was just Heath toffee bits. I am not a big caramel fan, but I do enjoy Heath toffee bits. Time is short this week, but I hope you enjoy the photos I took of the process. I think I followed everything to the letter this week, except that I didn't have the 9 total ounces of bittersweet chocolate I needed, but I did have a lot of unsweetened chocolate and semisweet chocolate. So I guesstimated...it isn't a one to one ratio, but bittersweet is somewhere in between unsweetened and semi sweet, so I used a mix :)







Next week: "Chocolate Armagnac Cake - The Cake That Got Me Fired"... I am interested in the story behind this cake ;)

TWD - Devils Food White Out Cake

So this week's recipe, chosen by Stephanie of Confessions of a City Eater, is the cover recipe of Dorie Greenspan's Baking from my Home to Yours. Please see either Dorie's book or Stephanie's blog for the recipe.


This week is crazy busy, but I couldn't just not make the cover recipe... so I made a fourth of this recipe. And instead of making a cake (because a quarter cake would be hard) I make 5 cute little cupcakes.



The cake tastes great, but I couldn't get the icing to work out right. Probably because I had to hand mix it since I was only doing a fourth, I had to use just one egg white, and I couldn't very well whip that up by itself in the KitchenAid Mixer.


So I added some powdered sugar to thicken up the frosting.


I actually made 6 of the cupcakes, but I used the smallest of them for crumbling on top of the other frosted cupcakes.


All in all this was a fun recipe. The cake tasted great. Next time I will either use a different icing recipe, or make the full recipe (maybe it would work better in bulk in the KA).