I think I am almost done BAKING all of the recipes from Dorie’s Baking From My Home to Yours. I haven’t blogged them all yet, but I am real close to finishing my commitment to complete all the recipes. Even though it has taken me almost a year after the group finished the same 350+ recipes. And since I am trying to finish before the holiday season you will be seeing several more treats than usual in each post.



First up we have….

    Caramel-Peanut Pecan-Topped Brownie Cake

October must be a good month for Chocolate. Of the four recipes this month, three had Chocolate. Keep in mind, however, that they were not all from the same year!!

Dorie described this cake as scrumptious. THAT is an understatement. You have to understand that I am one of several million chocolate lovers in the US. I am also one of the many lovers of caramel. You put those two together and you have, IMO, AMAZING!! Now add in some PECANS and you have PERFECTION!! This was supposed to be topped in peanuts but I knew deep down inside that it would be MUCH better with pecans. Sweeter!! I was right. At least for us, anyway!!

1/3 recipe was too much for the 5″ springform pan I used so some overflowed, which meant I got to sample the cake BEFORE it was finished!! YUM!!

This pick was from Tammy of Wee Treats by Tammy and you can find the recipe there. In BFMHTY it is on page 264.


And for our Second Chocolate Treat….

    Cherry-Fudge Brownie Torte

The first thing I had to do to make this Torte was find some Cherry Preserves. They are not part of my usual jam/jelly collection. I don’t know why because they are delicious, which I found out making this chocolate treat. Mixed with some cherries flamed with Rum {recipe called for Kirsh but I didn’t have any.} and both cocoa powder and semi-sweet chocolate it started in Dorie’s imagination as a Black Forest Cake. But rather than layers of whipped cream, cake, and cherries she puts the cherries in the cake and tops the torte with a sweet silky Mascarpone Mousse. And then, because I could, I drizzled just a smidgen, okay, more than a smidgen, of chocolate syrup over the top. And yes, it was OVER THE TOP!! As if this delightful treat needed more chocolate!!! The fudgy cake was dark, dense, delicious. I loved the mousse on top. Mascarpone – where have you been all my life!!

1/4 of the recipe resulted in a 5″ mini torte.

This pick was from short = rose by April and you can find the recipe on her blog. And on page 284 of Dorie’s BFMHTY


Had enough chocolate yet. Okay, lets switch over to…..

    A Fig Cake for Fall

Lucky for me I have a small fig tree. Unfortunately the birds beat me to the 6 or 7 figs we actually had this year. Lucky for me I have a friend with a HUGE fig tree. So I made this cake during fig season. One half of the recipe called for only 8 – 10 figs. That meant I had plenty left over to make the …well, that’s not until December!!

Dorie used figs poached in ruby port. Since that is not usually something I have on hand I poached mine in Honey and Cinnamon. And they were so very good! The cake was very good. The texture was not as cake-y since the batter contained cornmeal. That was a definite plus and a nice play against the soft figs. And the honey-cinnamon sauce. AMAZING!!

Thank you, Alvarosa, for this fig cake. You can find the recipe on her blog – Cookie Rookie BTW she started baking for the first time when she started with TWD!! The cake is also on page 198 of Dorie’s BFMHTY

{To poach the figs bring the water, honey and cinnamon to a boil in a saucepan. Reduce heat and simmer for 10 minutes. Add the figs and cook another 15 minutes. Remove the figs and put the sauce aside.}



NOW!! Let’s end on a high note….

    Ginger-Jazzed Brownies

Brownies are a favorite in this house. When in doubt, make brownies. But I would never have thought of putting ginger in the brownies. Thank you, Dorie!!! Over the course of 4 years the TWD group made 12 different kinds of brownies!! Some were…okay… Some were fantastic. These are in the ‘between’ group. Good, but not a fav. With both ground ginger and minced fresh ginger these brownies had some KICK!! Ginger is spicy!! I topped them with a ginger infused whipped cream. Just enough! 1/3 of the recipe resulted in TWO brownies {2 1/2″ x 4″} I knew we aren’t BIG ginger fans so just two was just perfect!!

Hindy of Bubie’s Little Baker chose these. The recipe is on her blog and on pae 101 of BFMHTY.

I hope you enjoyed all the OCTOBER TWD treats. We did!! Now, just November and December left.