German Chocolate Cake

German chocolate cake is my dad's favorite dessert.  So, when he visited for Thanksgiving, this had to be on the menu -- along with pumpkin and apple pie, of course. I researched a lot of recipes and ended up using the recipe from Tastes Better From Scratch. It does taste better than any other German chocolate cake I have ever had and this was confirmed by my dad who has tasted for more variations of this cake than I.

First I baked the chocolate cakes in spring form pans and then made the chocolate frosting. I just put chocolate frosting between the layers, but in the future I will try using the pecan coconut frosting in the middle in addition to the top as I had extra (and it's SOOOOOO good).

This chocolate frosting recipe was so nice and smooth. 

The pecan coconut frosting came together nicely. I thought it was going to be too runny at first, but it thickened nicely when it cooled down. 

I put the chocolate frosting between the layers and on the outside. I spread the pecan coconut frosting on top and then used the extra to pipe a little design around the sides.  

I typically do not like chocolate cake as it's drier than other cakes, but this cake was moist and flavorful. It was unlike any other chocolate cake recipe I have tried. 

Brioche Loaves

In our household, my husband is usually the one making the bread.  But, I make the brioche.  I haven't made it for a few years though and the last time I made it, I recall it being an easier experience.  Perhaps it was that I had less distractions and was not multi-tasking as much as I seem to be now. 
We bought a loaf (for $11!!) at the farmers market a few weekends ago and I told myself that I would just make it myself next time.  Now, I know why they were selling it for $11 for a small loaf. I think I would sell the loaves I made for $50 as there is a lot of patience, care and TIME that is involved in making it.  It's SOooooo worth it though.

I used the Martha Stewart brioche loaf recipe. However, her recipe didn't indicate how to form the loaves, so while I kneaded the dough, I had fun watching a few brioche fanatics on YouTube.

I made the dough the day before, let it rise a few times and then let it sit overnight. I wasn't able to get to it right away the next day so it was left all day in the refrigerator until I had time to get to it in the evening. So, it was a bit sticky, but I worked with it to see what would come of it anyway.

I made one large loaf and two smaller loaves. One with the balls of brioche dough and one where I braided it slightly.

This is before rising:

And after rising:

(with how sticky the dough is, I was happy it did!)

They baked very nicely and the internal temperature read of 205 degrees was spot on.  While my dough was not as smooth this time, I was really happy with how they turned out (and taste!).  We have had brioche toast, brioche french toast, brioche sandwiches and with the remaining loaf, I'm planning to cut it up in cubes and save it to make stuffing for Thanksgiving.  How decadent will brioche stuffing be?!