Now that I’ve baked a couple of times in my new kitchen, I can’t decide if my oven is off or if my baking is off. My last couple of desserts that came out have been alright, but not great. The cookies get flat so I adjust my method by baking things a little bit longer, but that just makes my bars comes out slightly dry. I can’t figure it out. Is the temperature off? Do I need to adjust the baking time? Or maybe I’ve just lost it?
It’s frustrating, but I’m not giving up. I’ll keep fine tuning until I get the hang of this oven (or my baking bug back).
This bundt cake was made at my old apartment, so it turned out fine. It’s a dense cake and the mini chocolate chips add a nice change to your normal sized chocolate chips. It would be great served alongside morning coffee or tea! Recipe from Bake or Break.
- 2/3 cup chopped pecans
- 1/4 cup unsalted butter, softened and cut into small pieces
- 2 tablespoons granulated sugar
Preheat oven to 350° and grease a 12 cup bundt pan. Mix together the pecans, butter, and sugar with a fork. Evenly distribute the mixture in the bottom of the pan.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 12 ounces semisweet chocolate mini chips
- Cream butter, both sugars, and vanilla until fluffy. Slowly add in the eggs, one at a time.
- Mix in your dry ingredients (flour, baking soda, salt), alternating with the buttermilk.
- Stir in the chocolate chips.
- Bake for 50-55 minutes, or until toothpick comes out clean.
- Cool in pan for ten minutes before inverting it onto a cooling rack.