Tuesdays with Dorie BWJ: Rugelach

March 6, 2012 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 42 Comments
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rugelach

This week, Tuesdays with Dorie is celebrating Purim with Lauren Groveman’s Rugelach!  (I know it should be hamentaschen, but that one’s not in the book.)  Anyway, we made rugelach in the last round of the group, but that was years ago now, so I was more than ready to make them again this past weekend.  This version’s quite different, as it turns out.  Most noticeably, these rugalach are round spirals, not cresent-shaped.  They’re formed from slice-and-bake-style rolled logs.  And they are stuffed–almost bursting– with good things.  Things like cinnamon sugar, nuts, dried fruits and apricot or prune lekvar (a thick jam/fruit butter).  I went with walnuts, golden raisins and prune butter.

What with making the cream cheese dough and prepping the list of fillings, this recipe has a lot of steps, but you can make it a little easier on yourself if you want.  I made my dough the night before, and toasted my walnuts then, too, since I already had the oven on for dinner.  The one big shortcut I took was that I used a plum butter that I had bought at the Grenemarket in place of making my own lekvar.  I’d had that little jar of plum butter open in the refrigerator for months, so I was glad for the excuse to finish it off.  It was the consistency of a thick prune paste, anyway, so I thought it would work perfectly, and in fact any thick store-bought jam would likely do just fine.  Also, I admit I didn’t measure anything related to the fillings.  I used good judgement and eyeballed it all.  I also eyeballed the amount of filling I put into each dough roll-up.  I know when enough’s enough and I didn’t want my spirals to unravel or explode.

These taste great.  The flavors are big and warm, so I’m glad we made them while it’s still chilly where I live.  They’re thick cut, so they’re nice and sturdy.  And I am in love with the prune swirls…it looks like a letter “C” in each cookie.  So cute that even though the cookies are supposed to be completely coated in cinnamon-nut sugar, I didn’t want to hide the tops.  Instead kept the sugar concentrated on the outside of the cookies and just sprinkled a bit on top.

Here are my rugelach pointers: With all the cream cheese in the dough, it gets soft fast, so I didn’t hesitate to left it have a rest in the fridge at different stages of rolling and filling.  The dough rolls up best if the chunky things like nuts and dried fruit are chopped pretty fine.  When these guys bake, there’s a lot of jam and sugar that gets caramelized on their bottoms, and it’s best to get them off the baking sheet and onto a cooling rack as soon as you can so they don’t get stuck.  They’re sturdy enough to handle almost right out of the oven.

For the recipe, see Baking with Julia by Dorie Greenspan or read Margaret’s The Urban Hiker and Jessica’s My Baking Heart, as they are co-hosting this week. Don’t forget to check out the rest of the TWD Blogroll.

P.S.: For something totally unrelated, enter my BOOK GIVEAWAY for a chance to win a copy of Marshmallow Madness!

TWD Rewind: Chocolate Biscotti

January 31, 2012 at 6:20 pm | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 11 Comments
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chocolate biscotti

Today was a warm and beautiful day (what a strange winter we’ve been having over here).  Too bad I was mostly unaware of it because I work in a basement, but at least I had a nice walk home.  And now that the sun is about to set, I think I’ll plop on the couch next to an open window and watch Downton Abbey (oh, please tell me you love it, too!) while drinking tea and eating crunchy biscuits.  I’m quite certain that Mrs. Patmore didn’t make Chocolate Biscotti for the Crawleys, but I bet these are tastier than the whatever dry cookies went into the biscuit jar in those days.  These are full of flavor.  I contrasted the dark cocoa and espresso base with chunks of white chocolate and macadamia nuts.  Mmmm…they sliced and baked nicely and are good keepers, too.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Daisy Lane Cakes, as it was Jacque’s pick back in June.

Tuesdays with Dorie: Kids’ Thumbprints

December 27, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 29 Comments
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kids' thumbprints

So here is it…the last recipe TWD is baking as a group from Baking: From My Home to Yours. I’ve been in the group for close to four years, close to 200 recipes. It’s kind of hard for me to imagine that we are here at the finish line, and I almost don’t know what to say.  It’s very true that my week-to-week posts are not as wordy as they were at first, but I have still have been baking (and eating) with the same enthusiasm.  I bake professionally, but, as much as enjoy it, it is so much more satisfying to fire up the oven at home and bake for people I know and love. So, thank you, Dorie for your big, beautiful book of recipes, stories and kitchen wisdom.  My husband thanks you, too, btw…that guy has gotten quite accustomed to homemade cake and cookies!  Thank you, Laurie for your brilliant idea to start this group and to Julie for keeping it running like clockwork.  And thanks to my fellow bakers for leaving so many nice comments over the last four years and always being quick to lend advice and suggestions.  You have been so much fun to bake with and get to know!

Boy, I am talking like we are all done here, or maybe like I have just won an Oscar, and neither of those things are true.  Starting in February, TWD is switching to a different Dorie book, the classic Baking with Julia.  New members are very welcome, so if you want to join the fun you have a whole month to get the book and get on board!  And while we’re on hiatus in January, I’ll definitely be posting a least a few rewinds for the handful of BFMHTY recipes I’ve missed along the way.

I almost forgot that there are cookies to talk about!  These Thumbprints feature the classic kids’ flavor combo (which I have never outgrown), PB&J.  A peanut-coated shortbread-style cookie holds a dollop of yummy jam in the middle.  Here, I used the concord grape jam I made back in the fall.  These were good cookies, and they served as my Christmas cookies (since they were the only cookies I made).  I have some more unfilled doughballs in the freezer, and I think when I bake those I will try filling them with some chocolate in the center.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or stop by Dorie’s blog since she is our host for this last week.  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie (on Friday!): Mini Madeleines

November 11, 2011 at 11:21 pm | Posted in cakes & tortes, cookies & bars, groups, simple cakes, sweet things, tuesdays with dorie | 2 Comments
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mini madeleines

OK, Tuesday has come and gone (happy 11/11/11, by the way), but I did bake both of this week’s TWD recipes, so I wanted to show you my Mini Madeleines as well. Better late than never, right?  I like madeleines…so much that I got a little greedy and swiped one from my photo session…oops.

Good reasons to make madeleines include:
*Little cakes that disguise themselves as shell-shaped cookies– how cute!
*A batter that’s hand-whisked and allowed to rest for as long as a couple of days– how easy!
*A soft crumb that you can flavor a zillion different ways– how tasty!
*Less than ten minutes of baking time– how energy efficient!  (alright, that’s a stretch)

If you’ve avoided making them because you don’t have the traditional madeleine baking pan, I’m pretty sure a mini muffin tin would make a fine substitute.  I browned my butter for these and used lots of lemon zest.  They had great flavor and were nice with chamomile tea.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Di’s Kitchen Notebook Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Salt and Pepper Cocoa Shortbreads

September 20, 2011 at 4:50 pm | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 8 Comments
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salt and pepper cocoa shortbreads

Chocolate shortbread with a little hit of salt and pepper?  Sounds exotic, but the s&p doesn’t overpower (even though I added 50% more of each than the recipe called for).  It just gives the slightest tickle on your tongue.  I used a little of my precious Aussie pink salt here…love that stuff.  After I baked off what you see here, I put the other half of my dough log into my freezer cookie stash.  I’ve built a good selection in there at this point, and while I must admit that this one may not bring about world peace, it’ll be a nice addition to that massive cookie platter I’ll one day make from all the leftover dough hunks.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Buttercream Barbie, as it was Tia’s turn to pick again.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Chocolate Spice Quickies

September 6, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 12 Comments
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chocolate spice quickies

I thought TWD was a pretty PG-group, but this week’s recipe sounds a little racy.  Too much talk about spicy quickies might make me blush.

Ok, so these are just quick to make food processor cookies, flavored with spices and chocolate.  No ID required.  I read that they weren’t actaully very spicy at all, so I doubled the amount in mine.  I used allspice, and doubling it makes it noticable, but it’s not in your face.  Ground almonds give the dough cute little speckles.

When my quickies turned out soft instead of crispy, I was kind of confused.  Ahhh….seems I didn’t read the recipe intro…the one where Dorie says they are chewy.  However, as you can see, her side note about turning them into ice cream sandwiches did not escape me!  She’s right, they have the perfect texture for ice cream sandwiches.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read the delightful My Baking Heart, as it was Jessica’s turn to pick again.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Cocoa Almond Meringues

August 2, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 9 Comments
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cocoa almond meringues

We are having hot, sticky weather here.  I’ve baked enough to know that sticky weather equals sticky meringues, so I thought about hitting the snooze bar on TWD this week and skipping these Cocoa Almond Meringue Cookies.  But I had some weekend time on my hands, and I figured I could do a scaled down batch…just enough to be eaten the same day, with nothing left to wilt in a container overnight.

I like meringues, and I’m a fan of these.  Beneath their crisp, light cocoa shells, they are chewy and very dark with chocolate (studded with crushed hazelnuts, too, in this case).  If you like your meringues drier and crisped-through, I’m guessing you could bake them longer, or at the end of the book’s suggested time, turn off the oven and let the cookies continue to hang out for a few more hours inside.  I actually did bake these about 15 minutes longer than the recommended hour and ten because I made a few quite large meringues as opposed to a zillion little guys, and I wanted to make sure they weren’t soup inside.  I made a special exception to my “no coffee after 3:00″ rule and served these with a little glass of milky iced joe.  It was the perfect thing to cut the sweetness of the meringues.

Next time I find myself with extra egg whites, I’ll be sure to keep these in mind!  For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Ugly Food For an Ugly Dude.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Sour Cream Chocolate Cake Cookies

June 28, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 12 Comments
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sour cream chocolate cake cookies

Hooray, Spike, for finally giving these Sour Cream Chocolate Cake Cookies their fifteen minutes of fame.  This is one of the first recipes in the book that really piqued my interest, mostly because I couldn’t imagine what the heck a “cake cookie” could be.  But then, after making approximately a hundred zillion whoopie pies at the bakery in Red Hook where I used to work, it dawned on me that these might something similar.  Although Dorie says they are thin and plain, somehow mine came out chubby and rounded– like little cakes in cookie-mound form.  These are nice and moist, and to boost the chocolaty-ness, I used my darkest cocoa, replaced the cinnamon and nutmeg in the recipe with a bit of instant espresso powder and left out the currants entirely.  While they are pretty good on their own (just grab a glass of milk or iced coffee and have at ‘em), I think they’d be great filled with buttercream.  Since it’s so schwetty out here, I decided to make them into ice cream sandwiches instead, using a bit of the caramel gelato I help to make at the shop where I now work.

For the Sour Cream Chocolate Cake Cookie recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Spike’s blog.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Cornmeal Shortbread Cookies

April 26, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 15 Comments
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cornmeal shortbread cookies

If you are looking for a crunchy, buttery, sweet little cookie to serve with tea, Cornmeal Shortbread may your thing.  A pop of citrus zest adds extra flavor (I used orange), and that little bit of grittiness from the cornmeal boosts the crumbly texture typical of shortbread.  I’m glad to have a stash of extras in the freezer!

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Une Gamine dans la Cuisine, as it was Valerie’s pick this week.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Pecan Powder Puffs

March 29, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 12 Comments
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pecan powder puffs

Even if you’ve never heard of a Pecan Powder Puff, you probably already know what’s up with these cookies.  You’ve likely seen (and tasted) them under one of their other aliases: Russian tea cakes, Mexican wedding cookies, etc.  Something that goes by that many names sounds a little sneaky, but if you like nuts, they are really one of the nicest little cookies you’ll come across.

These little puffs are full of ground pecans (although you could certainly use walnuts or almonds in their place).  They get their sweetness mostly from a liberal coating of powdered sugar….preferably enough powdered sugar to make you cough a little bit…know what I mean?  They are crumbly, but melt in your mouth.  If it’s still chilly enough where you live for hot cocoa, the two are a perfect match.  I wish I’d made them a little bigger.  I wish I’d made more of them.  *sigh*

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Buttercream Barbie, as it was Tia’s pick this week.  Don’t forget to check out the TWD Blogroll!

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