Last Cake, Next Cake

I thought that after my ra-ra cheering at this dessert, there would be more participation. Alas, only 3 people made this cake. That being said, we did have 1 person playing catch up, which made me happy.

This cake is another winner for the HCBer, everyone who made it loved it.

Lola calls the Chiffonlets a "charming little dessert, not too sweet." She made them in a Maryanne pan, "which gave the perfect hollow for the absolutely yummy topping." The Kahlua syrup adds a nice dimension, making this a superb recipe.

Lois admitted she wasn't excited about this cake, but should be because it was awesome. "The flavors go together beautifully." I love following Lois' shopping adventure in Poland, where she uses the translator app on her phone to figure out which ingredients she should get. This time she discovered what looked like dulce de leche. The translator app on her phone said its "ready cooked sweetened mass."

Pita Bread - Finally!!!

Bread is one of those things that I love making but failed often. I know that if I follow Marie's lead and bake through the Bread Bible I will get better, but that's a discussion for another day.

When the bread failed, it's usually still in edible stage, just not the consistency or shape that I think they are supposed to be.

I'm usually blaming the failure on the dryness and high altitude climate here (5,000 feet), and my incompetence. In that order.

HCB: Coffee Chiffonlets with Dulce de Leche Whipped Cream

I have a confession to make.

I have no idea what Dulce de Leche is.

Don't get me wrong. I have had it. Mostly in ice cream. Haagen Daaz comes to mind.

I know it's sweet and caramel-y.

But I have no idea what's in it.

Until today.