Tuesdays with Dorie DC: Mulled Wine Jammers

December 21, 2021 at 9:54 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 Comments
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mulled wine jammers

Baking with TWD, I’ve made Dorie’s jammers every which way over the years, once even as a galette. No matter the variation in flavor or shape, the formula is the same: a sweet and sandy sablé base is topped with jam and ringed with sweet streusel. Mulled Wine Jammers are the winter holiday edition of the classic fave. A semi-homemade mulled wine filling, made by jazzing up shop-bought cherry jam with red wine, spices and dried fruit, is the star of the show here.

Dorie forms these jammers in the usual round fashion, as cookies baked in a muffin tin…but I remembered seeing Joy the Baker make her own version of the recipe baked as bar cookies a couple of years ago, and I never got that good idea out of my head. I knew I wanted to give it a shot when the recipe finally rolled around for us. (Shall I say I’d been “mulling” it over for some time?) I only wanted to make half a recipe, so I pressed the crust into a 6-inch square pan, and proceeded like normal. Baking them off as bars took out a bit of the fiddly work needed to form them individually, but they are delicious, however you make them!

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Honey-and-Tea Jammers

October 6, 2020 at 2:21 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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honey-and-tea jammers

These Honey-and-Tea Jammers are pretty close to Dorie’s famous Classic Jammers, but with tea leaves rubbed into the sugar in the shortbread cookie base. I used a loose leaf spiced chai here– which, to tell the truth, was not that noticeable– with cherry jam in the cookies’ centers. I don’t make many pies or tarts, as I’m squarely on team cake and cookies, but I like that these give the effect of a crumb-topped pie in cookie-form. Just like with pies and tarts, à la mode is a encouraged with these Jammers.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It’s also here. Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie DC: Spiced Pumpkin Jammers

October 16, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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spiced pumpkin jammers

I’ve made a larger galette version and the classic cookie version of Dorie’s jammers before, and these Spiced Pumpkin Jammers are a take on those. Here, a sweet and sandy spiced sablé base is topped with a pumpkin-cream cheese mix and ringed with sweet pumpkin seed streusel. Don’t expect immediate gratification…this is a recipe for when you have some time to spend and want a project.

These can be formed in either rings or muffin tins to get a crisp, round shape. I went with my muffin pan. Rather than roll, chill and cut the sablé dough to fit the tins, I used a little cookie scoop to portion it out right after I made it, and then just pressed it in. Be sure to grease the cavities of the molds well, as these are delicate. You’ll notice these’s one missing in the picture, and that’s because I destroyed it trying to get it out. I ate it anyway and shared a half dozen of the rest with the trainers at my gym (who all have a secret sweet tooth)…we all gave them glowing reviews! They’re like pumpkin pie bites, and, fyi, a little blob of whipped cream on top certainly doesn’t hurt anything.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll. 

Tuesdays with Dorie DC: Classic Jammers

July 4, 2017 at 7:31 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 8 Comments
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classic jammers

Happy Fourth of July! Classic Jammers may be one of Dorie’s best known cookie concoctions, and with good reason. I’ve made a larger galette version of these before, so I knew what I’d be in for…a sweet and sandy sablé base, topped with jam and ringed with sweet streusel. Yes, there are a few steps, some chill time and a little fiddling with muffin tins to get a uniform shape, but the work yields excellent cookies. They’re like little three-bite tarts. In fact, I may have put a little spoonful of ice cream on top of a couple, and it may have been a really good idea.

I admit to having a jam-hoarding problem, so I like that the recipe helps use up some of the random jam jars sitting in the fridge. I tried to get a little patriotic for the holiday and topped some jammers with a dark blue huckleberry jam and others with a deep red cherry jam. After they were baked, though, I honestly couldn’t visually tell the difference between them.  Both jams baked equally dark (as you can see), and it was a crapshoot as to which was which. D’oh! But both were great, so I didn’t mind.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll. 

Tuesdays with Dorie BCM: Jammer Galette

April 26, 2016 at 10:00 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 13 Comments
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jammer galette

Sometimes there just isn’t any good fruit around to make a pie.  Where I live right now, I can get some really old apples or some really green rhubarb at the farmers’ market.  We’re in the in-between season.  That’s when jam tarts come in handy, like the Jammer Galette.  This is a full-size version of Dorie’s Jammer cookies–a short and sandy sablé crust, topped with jam and covered in a sweet streusel.  I’m often taking a large version of something and scaling it down to a smaller size, but the little Jammer really does scale up well.

We’ve used Dorie’s sweet tart and galette doughs in the past, and I have a piece of each in the freezer.  I was tempted to cheat and swap one of them here, but I stayed true and made the sablé.  I had some homemade rhubarb jam from last summer in the fridge and I used it up here to make room for this year’s coming preserves stash.  This galette is pretty easy to make…the crust and and streusel can be taken care of in advance, and of course you can buy a nice jam for this.  It’s slim and bakes up crisp and delicate, and, naturally, it’s fabulous with vanilla ice cream.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie DC: French Vanilla Sablés

June 7, 2022 at 3:07 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 1 Comment
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French vanilla sablés

Never met a Dorie sablé I didn’t like (and by now, I’ve met a lot of them). Actually, I’m particularly well-acquainted with these French Vanilla Sablés, as they form the base for many of Dorie’s jammer variations, but here they get to shine all on their own. They are buttery and sandy and lovely, with slightly caramelized edges from baking them in a muffin tin. Since I scaled back the recipe to just a quarter, I skipped the step of rolling out the dough and instead portioned and pressed it directly into the tin. I don’t have any sanding sugar that isn’t bright red or hot pink, so I just sprinkled these with some regular sugar for a crispy-sweet topping.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Hot-and-Spicy Togarashi Meringues

December 21, 2021 at 10:01 pm | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 3 Comments
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hot-and-spicy togarashi meringues

It’s been a while since we’ve done a savory “cocktail cookie,” and these Hot-and-Spicy Togarashi Meringues sound like just the thing to pair with a frosty beer or cup of sake on ramen night. A little sweet and a little spicy, these meringues are flavored with shichimi togarashi, a ground chili pepper sprinkle mix that also includes sesame seeds, orange peel and seaweed. I have a little jar of straight-up togarashi powder, meaning it’s not the blend, just the ground chili pepper. It packs a pretty big heat punch, but I’m still on condiment lock-down at home and far too lazy to get out my spice grinder to pulverize the missing ingredients myself, so I just went with it.

I had a vision of making my meringues into Ottolenghi-like swoopy poofs, so I scooped them nice and big, rather than piping out small kisses. They totally went flat in the oven! I don’t know what that was all about, although I have to say, I think the ones in the book photo also look a bit “settled.” Although they tasted fine, dissolving away while leaving a burn, I was pretty disappointed in their looks. I still used them as part of a little snack spread for a Japanese-themed happy hour at home, and that was fun, but I’m not sure I’d make these again. If I do, I’ll try using a Swiss or Italian meringue and see if I get a puffier baked result.

For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll and please join us anytime!

Tuesdays with Dorie DC: Thanksgiving Bars

October 20, 2020 at 8:37 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 1 Comment
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thanksgiving bars

I’m often pretty meh on fruit and chocolates combinations, so I thought about passing on these Thanksgiving Bars, which have a cranberry-raspberry filling inside a walnut and cocoa double-crust. Also, I thought they sounded kind of weird and I don’t normally associate raspberries with Thanksgiving. My TWD friends who made them for the last posting all gave them excellent reviews though, so I didn’t want to skip a good thing…FOMO baking, I guess.

As it turns out, I do like these! That’s probably predictable, though, right? Haha. I reduced the sugar in the cranberry jam by about a third because I prefer it not to be too sweet, although I didn’t skimp on the sparkly sugar coating on the top crust. I like the way that top layer of dough conforms while baking around the whole raspberries in the filling, giving it pretty bumps. These are good with a scoop of ice cream or a cup of coffee.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Popcorn Streusel Tops

September 15, 2020 at 4:42 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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popcorn streusel tops

These Popcorn Streusel Tops are corny little cookies. Actually they are really fun and tasty. A cornmeal-corn kernel shortbread that’s topped with streusel and popcorn makes a cookie dressed for a party. Baked in rings or muffin tins, these reminded me a lot of Dorie’s famous Jammer cookies, but with corn and without jam. I liked them very much, but the wheels in my dessert brain are always spinning, and after tasting them, I am convinced that they can be tweaked very well into the Jammer format. I am imagining making the corn cookie base, adding a bloop of either strawberry or blueberry jam on top of each cookie and then ringing the jam with the popcorn-streusel mix. Sounds good, right? I’ll try this one day and report back.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie DC: Maple-Star Anise Cookies, Sandwiched

October 2, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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maple-star anise cookies, sandwiched

We’re definitely moving into fall here in the US, and our cookie choices this month reflect that. Maple-Star Anise Cookies are flavored with, you guessed it, maple syrup and star anise (a spice I don’t often use, but have at home as part of a mulling spice blend someone gave me), as well as cinnamon, ginger and orange zest. These are soft and spicy cookies, on the cakey side, and while I suppose you could eat them as is, they are a natural match for maple and spice cream cheese frosting. You can schmear just one side with frosting and have them open-faced, or you can schmear and then sandwich them, which is what i did here. They remind me of whoopee pies, but a bit more delicate. The cookies spread a lot in the oven and need plenty of space on the sheet tray…I found that freezing the dough balls for just the amount of time it took to preheat the oven helped control things a bit and keep them round.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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