Maida Heatter's All American Brownies

Lately I've been making our bread, and whenever I have the oven already heated, I kind of think I might as well use it and make some dessert!  I was in the mood for some plain brownies, and found Maida's All American Brownies.  They're really easy, saucepan style brownies.  Thin, dark and rich.  A perfect quick dessert!

Mocha Sherbet

So now that my cream is gone, I'm still on a frozen dessert kick.  Using what I had on hand, I tried David Lebovitz's Mocha Sherbet.  I did make a sub of 1% milk instead of whole, but this was great sherbet!  I've loved espresso granita in the summer, and this is kind of the same flavor, only much richer.  It's so easy, since it's pretty much just heating to dissolve the sugar and combine.  It didn't scoop the prettiest, but it was very smooth and really it's pretty healthy compared to the other desserts I've been making!  I think I'll be making this one a lot this summer :-)

Philadelphia Style Chocolate Ice Cream

In preparation for Christmas baking, I'd bought a half gallon of Horizon cream at Costco.  I know a half gallon seems ridiculous, but it's so reasonably priced that I can't help myself.  Anyway, I ended up only making one batch of caramels for Christmas, so I was left with a lot of cream.  Enter the chocolate cake kick, all with lots of ganache and whipped cream!  And still I was left with about 4 cups of cream!  

I don't usually think of ice cream in winter in Wisconsin, but since it's been a pretty warm winter and I had four cups of cream on my hands.... I started browing the Perfect Scoop.  I tried both the vanilla philadelphia style ice cream and the chocolate.  My 4 year old's favorite ice cream is vanilla, which is perfect for his shirts!  And the vanilla was very good.  The chocolate though.  The chocolate is incredible!  It's rich, dark, chocolaty and perfectly scoopable from the freezer!  I used El Rey Bucare 58.5%, and it was really perfect.  Usually I like going for a darker chocolate, but it's what I had on hand, and I don't think I would use darker next time.  I do have Lebovitz's truffles and thin mints as add-in's for next time though!

Martha Stewart's One-Bowl Chocolate Cake

So I've been on a bit of a chocolate cake binge lately.  We've stayed with our favorites (the double chocolate layer from epicurious and Toba Garrett's chocolate fudge) for the last couple years, so I thought it'd be fun to look around again.  And this last cake in the chocolate cake streak was prompted by a late-night craving, so I tried Martha Stewart's one-bowl chocolate cake.  I was amazed at the little oil in the recipe, and in the end, I was disappointed.  The cake rose like crazy and domed, so maybe I overbeat.  It was a tough cake and not very chocolaty. The frosting was good, but seemed to be a mismatch with the cake.  I might like the cake better with maybe whipped cream instead of a dense ganache type frosting.  The frosting I would try again on a denser cake.  So here's the last little piece. 

It was fun to play around a little, and we got a couple new favorites with the Chocolate Cloud Roll and the Chocolate Orange Cake.

Chocolate Cloud Cake Roll

 I've never made a jelly roll before, but was inspired to try so I went to Beranbaum's Cake Bible and the Chocolate Cloud Cake Roll.  I've found Beranbaum's recipes to be really helpful when trying something new.  Her directions are always specific enough that I feel like I know what should be happening.  And this cake roll was amazing!  It was quick and easy to put together, and the quick baking time made it convenient.  It rolled so nicely (sorry for the night-time photo), and it was very light eating.  The next day I added a quick ganache and it was like a big swiss cake roll, but really good.  I can't wait to try again and make a pretty one!