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Showing category "My Current Obssesions" (Show all posts)

Hot Chocolate Cake? I Understand...

Posted by Camille Gom on Saturday, March 5, 2011, In : My Current Obssesions 

    As promised, I tried one of those "cake in a mug" recipes. You can see the results by clicking here. I am sorry to say that this recipe was a failure for me. When I took it out of the microwave after excactly 3 minutes, the cake was hard in some random parts and soft in others. After only one bite of eating it, I realized why cocoa powder isn't meant to be used in cakes. When you taste it, it has a sort of...hot cocoa-y taste. Not that rich, moist, chocolate taste that one is usually look...


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Hot Chocolate Cake? Is it possible?

Posted by Camille Gom on Wednesday, March 2, 2011, In : My Current Obssesions 
My household always seems to have one particular thing handy: boxes of Swiss Miss Hot Cocoa Mix. We also have this can of hot chocolate (there's a difference; hot chocolate is kind of like tiny peices of shaved chocolate, while hot cocoa is just granulated cocoa mixed with sugar). The hot chocolate is real dark bittersweet chocolate. Since we have sooo much of this, I was wondering if there were other ways to use it instead of making the same old hot cocoa. Then I started wondering What if I ...
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Cravin' Red

Posted by Camille Gom on Tuesday, February 8, 2011, In : My Current Obssesions 
My first obssesion in this blog is already stirring about inside me. I'm craving it oh, so much. In fact, I'm tempted to buy some just to ease the temptation. It's the red. Red Velvet cake that is! Though, I'd like to make red velvet cupcakes to practice my icing skills. SO, here's the plan, get my parents to go to the supermarket and buy:
-buttermilk
-cream cheese
-food coloring
-and icing sugar (i ran out)
I intend to use this recipe (Paula Deen's never let me down before) and try to replicate a...
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My Current Obssesion

Posted by Camille Gom on Sunday, February 6, 2011, In : My Current Obssesions 

    I came up with a new idea for this website. I call it "My Current Obssesion." In it, will post information on certain recipes, ingredients, or techniques that have got me hooked. If anyone would like to add to this information or ask questions, please feel free to comment.


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