Tuesdays with Dorie: Dressy Chocolate Loaf Cake

June 22, 2010 at 1:01 am | Posted in cakes & tortes, groups, layer cakes, sweet things, tuesdays with dorie | 27 Comments

dressy chocolate loaf cake

Amy of Amy Ruth Bakes showed us that a loaf cake can be fancy, too, with her choice of Dressy Chocolate Loaf Cake for TWD.  I baked this the week before I went to London…glad I did, because I packed on a couple extra (now totally unwanted) pounds on that trip, and I may have had a hard time justifying making this afterward!

Both the cake and the frosting contain a good amount of sour cream.  Chocolate-sour cream frosting is on my list of “world’s tastiest stuff.”  The heaviness of the cake is cut by two layers of jam sandwiched in-between.  I don’t usually go nuts for fruit and chocolate combos, but I must say that this was tasty! 

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Amy Ruth Bakes.  Don’t forget to check out the TWD Blogroll!

Chocolate Peanut Crinkles

June 14, 2010 at 11:02 am | Posted in cookies & bars, sweet things | 9 Comments

chocolate peanut crinkles   

I was lucky enough to receive a gorgeous new book, The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark.  Bill Yosses is the Executive Pastry Chef at the White House.  If the President’s Pastry Chef has something to say, I’m all ears (or eyes, as the case may be).  I couldn’t wait to dive into this book.  I had to start wih something chocolate, though…gosh, it’s been so long and I’ve been jonesing for it lately…Chocolate Peanut Crinkles sounded like a good place to start. 

I like crinkle cookies.  Not only are they chocolaty and tasty, but they are strikingly pretty and interesting-looking.  Ground peanuts give this recipe a little somethin’ extra-special.  And the raw dough tastes like a Mr. Goodbar…you should go discover that for yourself.  

For maximum white-on-brown contrast, go heavy on the powdered sugar rolling, and do it just before you pop the cookies into the oven.  Go lighter if you prefer more of a crisp sugar glaze.  Bake them until they are nicely crinkled but still look moist inside the cracks, and they will be soft-centered and chewy.  

P.S.: I’m in London for most of the week, and won’t be able to post TWD.  I’ll catch up when I get back!

chocolate peanut crinkles   

Chocolate Peanut Crinkles– makes about 3 dozen cookies
adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark  (reprinted with permission of WW Norton & Company)  

Note: If you aren’t a peanut-eater, use another nut, like hazelnuts, walnuts, pecans or almonds.

2/3 c toasted, skinned unsalted peanuts
2 T granulated sugar
6 oz bittersweet chocolate, coarsely chopped
2 3/4 c all-purpose flour
2 T Dutch-processed unsweetened cocoa powder
2 t baking soda
3/4 t salt
1 1/2 c light brown sugar
8 T unsalted butter, softened
2 large eggs, room temperature
1/4 c whole milk
1 t pure vanilla extract
3/4 c confectioners’ sugar

-In the bowl of a food processor fitted with the blade attachment, finely chop the nuts with the granulated sugar.  In the top of a double boiler or in a bowl set over (not in) a pot of simmering water, melt the chocolate.   

-Sift the flour, cocoa powder, baking soda and salt together in a large bowl.  In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, cream the brown sugar and butter until light and fluffy.  Add the eggs, one at a time, until incorporated.  Beat in the melted chocolate, stopping the mixer to scrape down the sides before beating again.  Mix in the milk and vanilla.  Add the flour mixture in three additions, and mix until just combined.  Fold in the nuts.   

-Form the dough into a ball and cover tightly with plastic wrap.  Refrigerate the dough for 3 hours or overnight.   

-When you are ready to bake, preheat oven to 350°F.  Line two baking sheets with parchment paper, or lightly butter them, and set aside.    

-Place the confectioners’ sugar in a wide, shallow bowl.  Scoop out a heaping tablespoon of dough and roll into a ball.  Coat generously with sugar and transfer to a baking sheet.  Repeat with the remaining dough and sugar.   

-Bake the cookies, turning the sheets from back to front and swapping racks halfway through, until cracked but not completely firm, 12-15 minutes.  Cool the cookies on the sheets for about 2 minutes, then use a spatula to transfer to wire racks to cool further.  They may be stored airtight at room temperature for up to 2 days.

Tuesdays with Dorie: Chocolate Cream Tart

April 28, 2009 at 3:22 am | Posted in groups, pies & tarts, puddings, custards, mousses, sweet things, tuesdays with dorie | 49 Comments

chocolate cream tart

TWD started April with a Banana Cream Pie, moved on to two intense chocolate desserts and, thanks to Kim of Scrumptious Photography, we ended April with a Chocolate Cream Tart.  It’s as if we’ve come full circle, really.  Okay, maybe that’s pushing it, but sometimes I think it’s funny how the choices each month shake out.

Chocolate pastry cream with whipped cream on top, all in a chocolate crust– oh my word!  I went halvsies with this week’s recipe, and had plenty for six individual-sized tarts.  These little guys are super-chocolaty and super-good!  R and I ate them in contented silence…then neither of us could move to do the dishes afterward!  Some thought that all that chocolate was a bit too much, and opted for a plain tart crust instead.  Personally, I wouldn’t change a thing.  I was quite happy to try out Dorie’s chocolate shortbread crust recipe, and liked it a lot.  I did find, though, that when making the dough, it was a little dry.  I had to add a couple teaspoons of milk to get it to come together, but then it was pretty easy to work with.

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

Tuesdays with Dorie: Four-Star Chocolate Bread Pudding

April 21, 2009 at 2:03 am | Posted in groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 46 Comments

four-star chocolate bread pudding

I’m just back from seriously stuffing myself all over London (I’ll try and tell you more later…you will be either impressed or disgusted by what I was able to pack away in only five short days!), but I still say, “more chocolate, please!”  My pal Lauren from A Baking Blog (aka Upper East Side Chronicle) has thankfully obliged by choosing Four-Star Chocolate Bread Pudding for TWD this week.

All the restaurants I’ve worked for have had some version of bread pudding on the menu at some point in time, so it should be old hat.  Really, though, I’ve had limited success with making bread pudding at home.  It’s my own fault…I usually cut corners with the cream and yolks in an effort to make it a little less fattening, but the end result is a tough, dry let-down.  This go-around, I stuck to the recipe…my compromise here was to make just a third.  Only a few portions, but each one would have the full effect. 

Dorie recommends brioche or challah as the base for this bread pudding.  Both yummy, but I happen to have a stash old croissants in the freezer (leftovers from work), so I just used a couple of those.  Talk about cutting out that fat– ha!  That picture up top may not look too appetizing (it’s just so darn brown), but let me assure you that this is good, squidgy stuff…even with the dried cherries, which I wouldn’t normally go for in a chocolate dessert.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it is also here on Leite’s), or read Lauren’s post.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Chocolate Amaretti Torte

April 14, 2009 at 2:55 am | Posted in cakes & tortes, groups, sweet things, tuesdays with dorie | 40 Comments

chocolate amaretti torte

Much like the Chocolate Armagnac Cake from last month, I actually made this Chocolate Amaretti Torte while we were still living in Sydney, and I’d been keeping it in my pocket ever since.  Hmmm…do we see a pattern here with me jumping the gun on the luxurious chocolate cakes??  I am so glad that Holly chose it for TWD this week, because now I can say out loud that this is one of the best Dorie recipes we’ve made (thank you!)!

Since I was in London last week, I was pretty pleased to have the TWD recipe be one that I’d already made.  On the other hand, if I had been home, I would definitely have baked this torte again.  It is seriously…soooo…good.  And so easy, too, that Dorie dubbed it “fifteen minute magic.”  All the ingredients need is a quick whiz in the food processor, and the batter’s done.  The cake that comes out of the oven is a low-rider…not very high, but really intensely flavored with chocolate and almonds.  (And, by the way, I just used cheapo grocery store armaretti cookies with no problems.)  Don’t skip the bittersweet chocolate glaze or the almond whipped cream– with very little effort, you’ll have a dessert that’s fit for a swanky dinner party!

 chocolate amaretti torte

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (she also has a take on it here on Epicurious), or read Phe/MOM/enon.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie DC: Cocoa-Tahini Cookies with Sesame Crunch

June 19, 2018 at 8:45 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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cocoa-tahini cookies with sesame crunch

I know I said in my last DC post that we were super on-trend with the Swedish fika snacks, but if there’s one ingredient that’s so hot right now, I think it’s tahini, and it’s not just for hummus anymore. Boy, the month of June has seen the TWD coolness factor go way up– haha! Bring on the tahini in baked goods, I say…these Cocoa-Tahini Cookies with Sesame Crunch are delicious. The tahini gives the cookies a richness and a slight savoriness. The sesame flavor is reinforced with bits of sesame brittle mixed into the batter (I also sprinkled some black and white sesame seeds on top of the cookies before baking), while the cocoa flavor is backed up with a ton of chopped dark chocolate. Yum.

A couple of the folks who made these cookies for the previous posting noted that the homemade sesame brittle gave them some issues and suggested using store-bought sesame snap candy instead. In fact, these cookies were partially inspired by the sesame candies Dorie’s grandma used to buy, so even though I can’t say that I’d ever had them myself until now, I didn’t feel too bad about taking that cheat. I easily found some Greek sesame candy at Sahadi’s, one of my favorite shops in Brooklyn, which I rough chopped so I’d get a few intact bits in each cookie.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already.  (If you are looking for other desserty ideas for your jar of tahini, the tahini and halva brownies from Sweet are also highly recommended by yours truly.)

Tuesdays with Dorie BCM: Moka Dupont

October 10, 2017 at 8:42 pm | Posted in BCM, cakes & tortes, groups, layer cakes, simple cakes, sweet things, tuesdays with dorie | 8 Comments
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moka dupont

I have a one-track mind when it comes to sweets and I had been pushing to make this Moka Dupont for months. Finally, the time is now! It’s an icebox cake– creamy chocolate frosting and store-bought cookies dunked in espresso– that melds together after a long rest in the fridge. Apparently it’s very popular in France, where it’s made with Thé Brun cookies (which I happily got to use myself because I asked a friend to bring me a packet back from a trip– my souvenir from Cannes!). Over here, Petit Beurre cookies make a good stand-in. The chocolate buttercream frosting is made with butter, sugar, egg and plenty of melted dark chocolate. This is not a light dessert, but I am not one to complain about something being too rich, so I enjoyed every bite.

You can assemble a big square or rectangular cake, or plate up individual ones like I did. I had some extra cookies and frosting, so I made each babycake four cookies high instead of three. After a night in the refrigerator, I had a lot of fun decorating these with chocolate curls (I used a vegetable peeler) and some wacky decor called “bronze crunch” that I picked up at Waitrose on my last trip to London. Yes, my cabinets are filled with food souvenirs from foreign lands…I know yours are,too.

moka dupont

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

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