What is not to like about this one, right?? Any other chocolate lovers out there? 🙂
I am not a huge cake fan, but dark chocolate and white chocolate swirled together certainly got my attention. Super easy and fun to put together. I can’t remember making a marble cake, but I must have at some point. It was fun dropping dollops of batter in the loaf pan and then running a knife through it to create the swirls.
The only issue I had was how long it took to get my center cooked through. I had to keep adding time…got it cooked and not too brown, so all in all turned out great.
My tasters loved this one, even commenting about how heavenly it smelled before they ate it…sooo chocolatey they said! They loved the texture and said that the dark chocolate was the stronger flavor, but that the white chocolate complimented it well.
I have two slices tucked away in the freezer for my husband and I…we have a couple of blog desserts to try after Easter. 🙂 I am looking forward to this one!
You might be asking yourself, salmon burgers don’t seem to fit with the baking theme I have had going on for the past 7 years or so. Well you are right…I have joined in with another cooking group. This one has always being going on alongside the “Tuesdays with Dorie”, being called Around My French Table or now Bake the Book Fridays. Both use cookbooks be renowned cookbook author Dorie Greenspan. In addition to Baking Chez Moi by Dorie, I will now be adding her newest cookbook Everyday Dorie, The Way I Cook to my cooking experience. The group started her newest book last November so I am a little behind. We only have one recipe a month right now with this cookbook as they are finishing up their last one.
April’s recipe is the Salmon Burgers, but for the past few months they have also cooked: Maple Syrup and Mustard Brussel Sprouts, Roasted Squash Hummus, Potato Tourte, Sweet Chili Chicken Thighs, Potato Chowder Lots of Ways, and My Newest Gougères. I am going to add these in as I cook along so I can feel like I cooked the whole book at the end. Although this post is for Salmon Burgers, I will post a few pictures of the recipes I have made so far…all very good!
These burgers were amazing…homemade and customizable depending on what flavors/herbs you would like to go with the salmon. I subbed parsley for the dill, but the rest remained the same: capers, yogurt, scallions, Dijon mustard (both smooth and grainy), and lemon. I made the optional Quick Pickled Onions which we thought really added flavor! I served these pretty plain, just good buns, avocado, the burger and pickled onions and nothing else was needed…no sauce at all. They were just so moist and flavorful nothing else was necessary…and I even cooked these a little longer than recommended since we like them a little more done and they were still perfect. As my husband was eating his, he asked how difficult they were to make because he would love to have them again. Can you get a better reaction haha!? I would most definitely make these again!
Made up recipes:
Sweet Chili Chicken Thighs
Maple Syrup and Mustard Brussel Sprouts
Palmiers are French pastries that we are told don’t come simpler, or more beloved.
Simple they are, but the response I got was that they couldn’t get tastier…what is not to like when it is puff pastry layered in butter and sugar, caramelizing as they bake? 🙂 We are instructed to have a heavy hand in the sprinkling of sugar and spreading of butter and that after the first time of making them we will understand why.
I think I wanted my Palmiers to be more perfect, more puffed but I guess that is the beauty of this recipe…easy and free form that just tastes good no matter how perfect or uniform they look.
This would be a great recipe to have on hand for those last minute dessert needs…super easy and very well liked!