Tuesdays with Dorie DC: Mint Chocolate Sablés

December 1, 2020 at 5:26 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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mint chocolate sablés

I’d say that the first of December marks the start of cookie season, but isn’t it always cookie season around here? I’ll just put a more festive spin on things this month, starting with these Mint Chocolate Sablés. We make this type of buttery French shortbread on the regular, but this particular sablé has a chocolate base jazzed up with mint oil or extract and little bits of chopped chocolate. Chocolate and mint is a pretty winning combo in my books. If it had occurred to me in advance, I would have bought a nice mint chocolate bar to cut up for the added bits, but, as per usual, my best ideas happen just as I’m about to put something in the oven. These are really good anyway, and I could actually smell their minty-ness while baking…I did add some gold glitter sugar for sparkle, so there’s that. I’m having a cookie tonight with vanilla ice cream and am very much looking forward to it.

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

TWD BCM Rewind: Vanilla-Bean Sablés (with anise hyssop)

September 29, 2020 at 4:42 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 2 Comments
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vanilla bean sablés (with anise hyssop)

I feel like we make sablés right and left, but I realized I’d never made the most basic Vanilla-Bean Sablés from BCM (even though I’ve wondered many times why it’s “vanilla-bean” with a hyphen). Since we are pretty close to finishing off this book, I thought I should get on it. I should also get on with Babas au Rhum and Cannelés, but they are more challenging than I’m up to right now. Cookies for Rewind Week it is!

I had a little bunch of anise hyssop that I was paying around with on the day I made these, so I worked some buds into the recipe’s sugar to release it’s flavor. I put some more buds on top of the cookies before baking, although they sort of wound up looking like mini broccoli florets. Dorie has these as regular slice-and-bake cookies in this book, but I’ve learned some lessons from Dorie’s Cookies and I popped my dough disks into muffin tins, so they’d be uniformly round. These are what I’d expected— nice, buttery, sandy treats.

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

Tuesdays with Dorie DC: Coconut-Lime Sablés

July 7, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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coconut-lime sablés

For today’s episode of “On the Cooling Rack,” we have Coconut-Lime Sablés…flavors that remind me of a beach vacation, even though I’m sweating it out in my house this summer. These are shortbread cookies with a little chew, thanks to moist shredded coconut in the dough. Lime zest gives them a some zing and coriander gives them some spice. They are baked in a muffin tin for perfect rounds with a delightfully caramelized outer ring.

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 BCM: Green Tea Sablés

April 14, 2020 at 8:39 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 9 Comments
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green tea sablés

Now being home 24/7, elevenses seems to have become a thing I do to break up the day. Green Tea Sablés are a perfect side treat for my new-found tradition. We’ve made many varieties of these buttery, sandy cookies by now, and these ones are flavored, not with matcha, but with more delicate green tea leaves. We have (had? *sniff*) beautiful loose leaf tea at work, including one labeled “Japanese Pan-Fried Green Tea,” which I believe is kamairicha. I brought home a couple of tablespoons just before we closed in anticipation of these cookies.

The dough for these sablés is easily made by hand…like, the butter is actually rubbed in with your fingers, which are the cleanest they have even been, I’m sure. Then it is rolled into logs, chilled, and sliced. Okay, is it just me, or are slice-and-bake cookies infuriating? I feel like they are supposed to be the easiest way to cute round cookies, but, in fact, they always totally crumble when I slice them and then I have to press them back into some sloppy, patched together blobs. Or I cut them slanted. Or some cookies are too thick and others are too thin. Rather than let slice-and-bake cookies make me feel totally lame, I have picked up a few tricks from all of our DC baking and did these sablés in a muffin tin to get a nice coin shape. I only made a quarter-recipe of this dough (my lockdown freezer is stacked up with the half-finished coffee cakes and hot cross buns I am apparently hoarding for the apocalypse), so I took out my mini muffin pan and made these petits sablés.

I had enough of that green tea left over to not only make a small pot to go along with the cookies for elevenses, but also to make a bit of green tea sugar for garnish. Because I was baking the sablés in a tin instead of free-form, rather than roll my log in sugar before slicing, I sprinkled the tops of each cookie with it before baking.

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: Lavender-White Chocolate Sablés

February 18, 2020 at 9:12 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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lavender-white chocolate sablés

Back-to-back lavender and white chocolate treats this month! In these Lavender-White Chocolate Sablés, I again used the candied lavender I took from work. I was able to basically crumble it into a powder with my fingers to flavor the cookies. These are baked in a muffin tin…we’ve done this now with many of Dorie’s butter cookie recipes to make perfect circles with crispy rims. Rather than roll out the dough and cut out circles and then deal with scraps, I just portioned it with a little scoop into the greased muffin tin and pressed the balls flat into the cavities with a juice glass. Then I chilled the tin for a couple of hours. I will say, though, that I made a small batch of these (1/8th if I remember correctly) and only had to use the tin once, so this method was quick and easy for that.

These cookies are really crisp and buttery. The lavender is not the in-your-face flavor here that I was worried about…it’s pretty subtle. The white chocolate bits I think are star of these sablés…they get a little caramelized in the oven and sort of butterscotchy. The general consensus seems to be to check on the cookies a couple of minutes early, as they may not need the full 16-18 minutes of bake time.

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: Lavender-White Chocolate Pots de Crème

February 11, 2020 at 9:27 am | Posted in BCM, groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 8 Comments
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lavender-white chocolate pots de crème

Floral and delicate, yet rich and elegant, Lavender-White Chocolate Pots de Crème may be the answer to, “what the heck should I make for Valentine’s Day dessert?” We made another version of pots de crème not too long ago, and these little baked custards are equally luxurious.

The only lavender I usually have at home is in a potpourri sachet in my sock drawer. Thinking better of breaking it open for this recipe (eww– I would never!), I almost made the mint Bonne Ideé version. Then I remembered that the pastry chef at work candies lavender buds for a bar cocktail, so I asked her for a few spoonfuls to take home for both these and the upcoming sablés for DC. In the finished pots de crème, I found the lavender flavor to be subtle and the white chocolate added even more richness and smoothness to the creamy texture. To help disguise the fact that mine got a bit of a darker yellow layer on top, I decorated these with a bloop of whipped cream, some candied lavender bits and a few white chocolate pearls…btw, looking at the last PdC we baked makes me realize I’m a one trick pony when it comes to food styling!

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 BCM: Toasted Buckwheat and Chopped Chocolate Sablés

March 12, 2019 at 9:23 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 10 Comments
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toasted buckwheat and chopped chocolate sablés

These Toasted Buckwheat and Chopped Chocolate Sablés begin with the unusual instruction to toast the buckwheat flour until it darkens and and smells roasted. Buckwheat has a nutty, earthy flavor to begin with, and this extra step really brings that out. I think it changes the texture of the flour a bit, too, making it drier, and in turn making the sablés even sandier. Buckwheat and chocolate is a winning combo, and I liked these, with their flecks of chopped bittersweet chocolate, a lot. Sweet with a touch of savory, they are sturdy and crisp, yet crumbly and tender all at the same time. Seems I’m churning out batch after batch of cookies these days, but I have another winner on my hands so I’m not complaining!

toasted buckwheat and chopped chocolate sablés

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 BCM: Almond Stripes

February 26, 2019 at 5:07 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 7 Comments
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almond stripes

Despite flipping through Baking Chez Moi probably ten thousand times, I never noticed the recipe for Almond Stripes before the day, just a couple of months ago, when I wrote up our list of remaining recipes. It’s on the back side of a page and there isn’t a picture, so I guess I found it easy to overlook. Well, the group didn’t overlook it, and now it’s been crossed off the list!

This is a simple dough (using almond flour) to put together, but it winds up fairly stiff and can be difficult to pipe out. I was able to force it through a star tip, but all my “stripes” wound up different lengths. They just sort of stopped where they wanted to and I had to go with it. I fancied them up with a chocolate and sprinkle dip to make their wonky sizes less obvious. They wound up looking a lot like the Viennese Sablés, but I think these are a little sturdier, and are a good cookie for dunking in coffee. I added a bit of almond extract to the dough to boost that flavor, as well as the pinch of cinnamon.

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 BCM: Viennese Sablés

April 24, 2018 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 10 Comments
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viennese sablés

It’s BCM week, but here I am with another cookie for you. This time I come with Viennese Sablés, which Dorie describes well as being a lot like the butter cookies in the blue tin. Traditionally, these are piped into a “W” shape. I happily went along with that since my last name begins with “W,” but thew in a couple of other random squiggles for good measure. Because even a good vanilla butter cookie can use a little chocolate, I packed a few of these up and brought them to work to dip into the bowl of dark chocolate that I temper everyday. These are perfect for tea or coffee time.

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: Parmesan and Thyme Sablés

December 8, 2009 at 1:11 am | Posted in BCM, groups, other savory, savory things, tuesdays with dorie | 46 Comments

parmesan and thyme sablés

I was thrilled to see that Bungalow Barbara chose a recipe for TWD that can swing sweet or savory– Sablés.  Between all the junk I munch on at the bakery, and all the desserts I make at home, these days I need a salt fix more often than a sugar fix.  I went with a parmesan cheese sablé, and since I had heaps of fresh herbs left from Thanksgiving, I threw some thyme in there, too.  Cheesy, buttery and salty…with that perfect crumbly texture– exactly what I wanted with a glass of white wine.

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

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