Double Tuesdays with Dorie with a Rewind

Holy ga-moly! Can you say busy?! I have this coming weekend to catch up on all the recipes I've tried and photographed, but haven't blogged about before my brother's wedding and then a much-needed vacation-post sprint incentive at work. Phew-I'm getting tired. And last week I had to be tardy in making TWD's Dimply Plum (or in my case, nectarine) Cake. It was for good reason though.....my very very good friend B from HSM was visiting for the week!!!!!!!! In between hikes, skating fun, Avenue Q, coffee shops, thrift stores, a full on Season 1 Heroes marathon, and oh yeah, work, there just wasn't time for baking. We were going to bake together, but we only had time for sushi-ing together.

Making some homemade sushi for a living room-Heroes picnic!

Last Thursday I drowned my sorrows that my friend was gone by baking this cake. I got to use my new grater/zester that I got for my birthday for the orange zest. I used nectarines instead of plums. Plums are my favorite fruit and they were no where to be found last week :-( Suddenly, I can find them in the stores again. I'm not sure if this cake was really meant to be. The cake tastes pretty good, but I'm not obsessed with it. I've mostly been letting my roommate eat it and when I grab a bite, I don't like any pieces that have nectarine in them. You can find the recipe at last week's host, Michelle's site, Bake-En.


For this week's TWD, after the whirlwind of B's visit I just didn't have it in me to a. buy ramekins for the creme brulee and b. risk my apartment's safety with the broiler action. So I did a rewind. I appreciate Mari's challenge, though! It was actually easy to narrow down which recipe to try, even though there are so many I want to! I got some fun birthday presents: a silicone scone pan, and a hilarious brownie pan, so it was either brownies or scones. I opted for the French Chocolate Brownies and I added a white chocolate glaze.

I love this recipe because it's really a cake masquerading as brownies. Perfect for this Edge brownie pan (my dad picked it out for me, ha). It's designed so that every piece has an edge, which is the chewiest and best part of a brownie, especially with this recipe.



These brownies lived up to their chewey promise! For the glaze, I just melted 2 ounces of white chocolate left over from the cookies two weeks ago and brushed it on the cooled product. You can check out the Creme Brulee recipe on Mari's blog, Mevrouw Cupcake and the French Chocolate Brownies (which look gorgey) on Fool for Food.