I have always had a love for marble cake. It could be that my early birthday parties always seemed to have a marble cake with butter cream frosting made by mom! Great combination and so good.
Well, a blogger I follow posted a Marble Cake the other day – check hers out: http://bakewithmeblog.wordpress.com/2013/10/06/chocolate-orange-marble-cake/
This cake drew me in rapidly. BUT I am in the USA, born and bred, and except for a teeny tiny learning experience with metric – I do not know metric. Several years ago the US wanted to change to metric. I balked at that idea but was willing to learn. Then, as usual, they said we will not. OK. Got out of that one. But now I keep seeing these wonderful blogs with fantastic temptations and I want to make them. That’s where google comes in. So I converted the grams to ounces and OH MY! What a fantastic cake!
I clicked on her link to the BBC site with the original recipe: http://www.bbcgoodfood.com/recipes/2988682/chocolate-orange-marble-cake
Here are the measurements I used:
Oven heated to 325 – I guessed that one. gas 4???????
1 cup butter (I used unsalted)
1 cup pure cane granulated sugar
1 cup Self rising Flour
The rest is in tablespoons (thank goodness)
And for the last part of the melted chocolate and orange I used a blop of Nutella with a dribble of orange juice mixed in and put in microwave briefly so I could drizzle it.
TRY IT! It is heavenly and I cannot stop eating it……..my birthday is Friday so I think I can justify the piggy-ness of devouring this cake.
This is a reblog from my main blog page – Let’s Have Another Piece of Pie. Not about pie in the literal sense of the word. www.wingedprisms.com
I just used my basic shortbread recipe and pressed into owl pan and here you have it. Cute and delicious.
Here we go! Love English Muffins? Well here is English Muffin Bread. It is so easy and so delicious that anyone can make this.
Enjoy it and let me know what you think. I got the recipe from Taste of Home.
English Muffin Bread
32 ServingsPrep: 15 min. Bake: 35 min.
5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120° to 130°)
1/2 cup warm water (120° to 130°)
In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
Add warm milk and water; beat on low speed for 30 seconds,scraping bowl occasionally. Beat on high for 3 minutes.
Stir in remaining flour (batter will be stiff). Do not knead. Grease
two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon
batter into the pans and sprinkle cornmeal on top. Cover and let
rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35 minutes or until golden brown. Remove from
pans immediately and cool on wire racks. Slice and toast. Yield: 2 loaves.
Freeze one loaf to enjoy weeks later!
SNOW! In the mid-west for the second time in a week! Where were you on Christmas Eve?
So, with all the snow keeping me home I decided to make some sweet rolls. I adore The Pioneer Woman – Ree Drummond. Her cooking is simple and homey and great! thepioneerwoman.com
Last weekend she made Orange Marmalade Sweet Rolls. I love orange marmalade but there was none in my pantry. But I had raspberry jam. So, I made the following recipe that I took from allrecipes.com
- READY IN 55 mins
Buttermilk Cinnamon Rolls
- 2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
- 1 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, melted
- 1 1/4 cups brown sugar
- 1 1/2 teaspoons ground cinnamon
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
- Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
- On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10×15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
PLEASE NOTE: I never have Buttermilk in my refrigerator – so, in a 2 cup glass measuring cup I put in about 1 Tblsp. of white vinegar and then the milk up to the 1 1/2 cups mark. Let it sit to “curdle” – easy substitute for Buttermilk.
ALSO -for the raspberry rolls I’m about to expound on, I did not use cinnamon but Raspberry Jam
So, follow the above recipe but when you roll out the dough and spread the butter (I use softened butter and about 1/2 of what is stated above – less mess) you will then “blop” Raspberry Jam on there and spread – I use my hands:
Next you sprinkle on brown sugar and then roll:
and pinch to seal: Now we cut the rolls – I prefer using white thread:
Now place them on a greased baking sheet:
When they are still warm I spread a glaze over them consisting of Powdered Sugar, melted butter, vanilla, milk and a “blop” of Raspberry Jam
They are REALLY good and this recipe makes A LOT! Hopefully you won’t get snowed in but if you love sweet rolls then this recipe will make you happy and all those you serve!
ps – have a question? please ask me.
Most everyone likes chocolate. I do. I can, however, pass it up. That is until I was introduced to Christopher Elbow. Not the man, I haven’t met him yet, but his chocolate! Oh my.
Kansas City can boast of barbecue, steak, etc. But they have a Chocolatier! And his name is Christopher Elbow. (http://www.elbowchocolates.com/home.php) My son introduced me to these delectable ……… sigh. I have to say they are not only beautiful to look at but the flavors are amazing.
Flavors such as Champagne, Honey Ginger, Fresh Lime, to name a few. My favorite one is Lavender Caramel