Milk Chocolate Baby Cakes

Oh, Baby...

I'm a day late, more than a dollar short, but all sins are forgiveable when chocolate is involved.
There's something extra virtuous about itty-bittyness, which might explain the current cupcake craze. These aren't cupcakes, though. They're tiny little bundt cakes, sweet and light and dripping with a milk chocolate ganache. With their shiny brown coating, with just a stitch or two of white from a powdered sugar sprinkle, they look almost like a football. And speaking of football, wouldn't you like to polish off a couple of these while you watch the game this Sunday? Me, too. Actually, me three or four. Click here for the recipe. (The recipe isn't up yet-if it isn't posted by this evening, I'll type it up right here.)
Next Up:
Cast Iron Skillet Burgers with Smoky Orange Onions
PS West had his seventh birthday this week. Help him celebrate by sending him to New York to compete in the Jif Cook-Off. Head over and vote for his More Morrocan Morrocan Peanutty Pitas. Just ten days left, so please be sure to vote every day.

Tuesdays With Dorie: Chocolate-Peanut Butter-Banana-Swirl Cakes

Elvis would love me for this one... If you're out there Mr. Pelvis, come on by. It's time for Tuesdays with Dorie. Once a week we bake fabulous desserts created by genius Greenspan. Pick up a copy of her book and bake along.

This week, we've got a gorgeous black and white banana loaf cake. Except mine is tan and black. It's my fault, really, because I can't resist the urge to tinker. Because if banana and chocolate swirled cake sounds good, doesn't chocolate-peanut butter-banana bread sound even better? Better still, you love it tender with a dusting of snowy sugar or a warm peanut butter glaze.

Legend has it that Elvis was a sucker for peanut butter and banana desserts. If you're alive, Mr. Presley, come on by and I'll make you another batch. Ours is all gone....

For a complete original recipe for Black and White Banana Loaf, click here. For my version, see below.

Chocolate Peanut Butter Banana Swirl Cakes

Estimated Cost: $3.00

Notes: I made half batch, then put half of that batter into a 5 inch cake; the remaining I made into a miniature loaf.

1 medium to slightly large banana

2 ounces bitter or semisweet chocolate (1/3 cup chocolate chips)

6 tablespoons unsalted butter, divided

4 tablespoons peanut butter

1/3 cup brown sugar

1/3 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup whole wheat flour

2/3 cup white flour

1/2 teaspoon baking soda 1/4 teaspoon salt

1/4 cup milk

1 heaping tablespoon cocoa powder

Preheat the oven to 325 degrees. Grease and flour two mini loaf pans. (I used disposable.) In a small bowl, mash the banana. In a separate small microwaveable bowl, melt the chocolate and 1 tablespoon butter in the microwave, being careful not to scorch. In a large bowl, beat the remaining butter, peanut butter and both sugars; beat for two minutes. Add the eggs one a time, beating for one minute each. Add the vanilla. In a small bowl, combine flours with soda and salt. With the mixer on low, add half of the dry ingredients to the peanut butter mixture, stirring only until combined. Add the milk, beat on low, then add the remaining dry ingredients. Add the bananas. Pour less than half the batter into the bowl with the melted chocolate. Stir in the cocoa powder. Drop alternating spoon fulls of both batters into prepared dish. Bake for about 45 minutes, or until knife inserted into center comes out clean. Let cool for 15 minutes before unmolding. Dust the top with powdered sugar or use the glaze recipe below.

For glaze: Heat 1 heaping tablespoon peanut butter in microwaveable bowl. Whisk in 1 tablespoon milk and 1 cup powdered sugar. Pour over the top of the still warm cakes.

Coming Tomorrow:

Asian Chicken, Orange, and Avocado Salad with Ginger Soy Dressing

"Mother May I" Meyer Lemon Baby Cakes with Candied Zest

In preparation for Mother's Day, I wanted to share a little cake (with a big for its britches name) that is positively de-lovely for any spring or summer time event. It's an angel soft, not-too sweet baby bundt cake, drizzled with a tangy lemon syrup, crowned with whipped cream and speckled with sugared zest and lemon candy. I'm giddy about buttermilk and sour cream in baked goods, and once you savor one of these spongy tender crumbs, you'll share my enthusiasm. (Although someone once glowlingly compared their softness to a twinkie-and they meant it as a compliment. I won't mention names.) Don't be discouraged if you can't find Meyer lemons; I've used plain old grocery store lemons with super results.

Last year, Nordicware hosted a holiday themed cake contest, and my baby-cake was lucky enough to be chosen as the Mother's Day May winner. They're hosting again this year, so fire up your ovens and get your bundts in gear. (Sorry, I couldn't resist.) All finalists receive a trip to San Francisco and $500 in Nordicware; the grand prize winner gets a cool 10K. (My friend Anne won the GP last year with a gorgeous Christmas "Mint Mountain" cake. You might want to bow down when you take a look.)

Now go make some of my long-titled cakes and give some to your mom, mother-in-law, grandma, aunt, niece, neighbor, daughter, hairdresser, obstetrician, palm reader, and masseuse. Make them say "Mother, May I?" before you hand over the goods.

Mother May I Meyer Lemon Baby Cakes with Candied Zest
Estimated Cost: $3.00

I used the Garland Bundt pan here, but you could easily bake these in ramekins or even cupcake tins, but you won't get the pretty design. Keep an eye on the cakes and take them from the oven when the middle springs back after a gentle poke.

Ingredients:

½ cup softened butter

1 and ¼ cup granulated sugar

2 eggs

1 tsp vanilla

2 tbsp fresh Meyer lemon juice

2 tsp Meyer lemon zest

2 cups cake flour

1 tsp baking soda

½ tsp salt

½ cup sour cream

½ cup buttermilk

Glaze and candied zest:

1 Meyer lemon

1/3 cup sugar, plus ¼ cup divided

For Serving:

Powdered sugar for dusting

Sweetened whipped cream

Crushed lemon candies
Preparation:Instructions:Preheat oven to 350 degrees. Grease and flour a mini Garland Bundt pan. Cream together butter and sugar in a large bowl. Add eggs, vanilla, lemon juice, and lemon zest. In a separate medium bowl combine flour, baking soda and salt. Add half of dry ingredients to butter mixture. Add sour cream to butter mixture. Add remaining flour mixture, then buttermilk. Beat for one minute. Pour into prepared pans. Baking instructions:Bake for 20-25 minutes, or until toothpicks inserted into centers come out clean. Cool for ten minutes in pan and invert to racks to cool completely.While baking, prepare candied lemon zest and glaze. Using a vegetable peeler, peel long strips of zest from lemon. Set aside briefly. Cut lemon in half. Squeeze lemon juice into 1/2 cup measure. Add enough water to equal ½ cup. Bring water and 1/3 cup sugar to boil in a small saucepan over medium heat. When sugar is no longer grainy, stir in lemon peels and cook for one minute. Remove from heat. Transfer lemon peels to a paper towel. When peels are dry, roll them in remaining 1/4 cup sugar; slice into thin strips and roll in sugar again. Drizzle lemon glaze in saucepan generously over tops of cakes. Dust cakes with powdered sugar. To serve, garnish each cake with a dollop of whipped cream in the center. Sprinkle with lemon zest strips and crushed lemon candies. Serve immediately.Serving recommendations:Wrap these cakes to give as gifts or serve with sweetened whipped cream.

Coming Tomorrow: Mother's Day Breakfast in Bed

FOR You, hopefully not made BY you