For December 3

This has been a rather hectic and disjointed 2 weeks. Last week I was in San Diego for work on Monday and Tuesday, then we went to Yosemite for Thanksgiving on Wednesday. On Sunday we came back, and on Monday I went to Las Vegas for work. Got back Tuesday afternoon, and baked on Tuesday night. I thought I was going to go to the Center on Wednesday night, but I got out of work late, so I ended up just going home and baking some more. But I have had some annoying head cold through it all, so I've been sleeping badly and a bit out of it (not that anyone could really tell). Anyway, so a bit out of sorts.

This week, for some reason, I ended up with 2 recipes from Maida Heatter, who was the doyenne of desserts in the United States a couple of decades ago. I don't know why I ended up with both recipes from her - the mysteries of the world are not revealed to us plainly. Or whatever. Anyway, here is this week's fare:

Chocolate Oatmeal Brownies, from Maida Heatter's Book of Great Chocolate Desserts
Copa Cake, from Maida Heatter's Book of Great Desserts

The "brownies" are a rather unusual creation. The recipe is completely flourless, relying on oats instead of flour. It is a rather straightforward recipe - as I recall right now, the basic idea is to combine the melted chocolate and butter with some honey and brown sugar, add some oats, some eggs to hold it all together, stir and bake. I am not sure I love it, but it is certainly an interesting change. And no flour, for my gluten-free friends.

The cake is an unusual sheet cake. Andrew looked at it last night and asked if it was a cobbler. It isn't - not nearly so healthy, goodness - but I can understand why he asked. After making a relatively basic cake batter, it is divided, with about half being put on the bottom of the pan. This is covered with a layer of fruit preserves and then a layer of walnuts. The second half of the batter is combined with some cocoa powder etc. and then is dropped on top of the cake. It isn't spread out to cover the whole top, so you have portions that are dark from the chocolate, and then other portions that expose the lower layers of fruit preserves and walnuts. Anyway, not a good description, but it is an interesting cake - not like anything I can remember making before.

Next week the Center is in retreat, so no baking (although my firm pot luck is next Friday, so there will just be a different type of baking.)

Ciao.