HCB: Génoise Tres Café

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See that pretty picture above of the pretty cake.

It looks all innocent like.

But, don’t let it fool you.

Because that pretty, innocent cake did not play nice with me.

You would figure that after almost a year of baking with the HCB group, I would have certain steps engrave in my brain.  And that list of steps should read like this:

  • READ THE WHOLE RECIPE, not once, not twice, not three times, but four times
  • READ IT AGAIN, just in case.
  • Stop being confident and cocky.
  • No trash talk back to the cake 

Instead it reads like this: 

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TWD: Lemon Poppyseed Muffins

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I been neglecting my Tuesday with Dorie group.  But I had to be honest the last recipes just have not caught my attention at all, and I have to say I’m sort of picky when it comes to making desserts.  If I truly don’t love it, then why waste ingredients in making something that I’m not going to eat in the first place?

I’m sticking to that, sorry folks, that is how the cookie crumbles around my house.

But I could not PASS UP this weeks choice picked for us to try by Betsy at A Cup of Sweetness.  I’m a huge fan of lemon poppyseed muffins and I’m always looking for the right balance of lemony goodness and sweet. So I have eaten A LOT of lemon muffins in my lifetime.

And sadly I have not found it yet, they are always way to sweet or way to lemon-y.  So when I saw these, I thought to myself - Ok, Dorie, show me what you got.

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GCC: Menu 16 - Profiteroles

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I cheated on this week’s Gutsy Cook menu. 

It called for us making a Hungarian Goulash Soup, Potato & Parmesan Cakes and Profiteroles. 

I made one of the three choices and I totally revamped the whole recipe to suit my needs.  I was totally fearless this week.

We had a dinner party for eight over the weekend and I was without an appetizer or dessert idea.  I was serving a pretty heavy main course and I knew I wanted a light appetizer and dessert.  I also did not want to be running around cooking all day the day of the party, so I wanted something that I could make ahead of time and then finish off during the meal.

For the appetizer I figure a nice salad, and decided on the always sure hit of Caprese salad. Tomatoes, basil with mozzarella and a good dash of olive oil and balsamic vinegar was sure to hit the spot and to make it even easier to eat once I turn it into a quick bruschetta with a crusty toasty piece of bread.

Done, appetizer decision over.

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