Tuesdays with Dorie DAC: Bran-Berry Muffins
September 17, 2026 at 7:57 pm | Posted in breakfast things, cakes & tortes, DAC, groups, muffins/quick breads, simple cakes, sweet things, tuesdays with dorie | Leave a commentTags: baking, cake
Well, well. By including Bran-Berry Muffins in a book about cake, Dorie confirms what I’ve suspected all along. We call baby cakes “muffins” when we want don’t want to admit we are eating cake for breakfast. I actually eat muffins for dessert because there’s no way I’m getting up early enough to have them made in the morning.
These muffins were easy to make and didn’t leave a full sink of dishes. If you are a morning person, they are probably pretty do-able. They have whole wheat four, plus bran or germ, yogurt, honey and berries (I used frozen bloobs and raspberries), so I guess we can say they are pretty breakfasty. But they also have enough sugar that nobody complained when I plated them up after dinner.
If you don’t have the book Dorie’s Anytime Cakes by Dorie Greenspan, get it and join us as we bake through it every third Tuesday of the month. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Brioche
September 8, 2026 at 7:45 pm | Posted in breakfast things, BWD, general pastry, groups, other sweet, sweet yeast breads, tuesdays with dorie | 6 CommentsTags: baking, bread
I feel like we’ve made Dorie’s brioche dough a zillion times now. Just from the pages of Baking with Dorie, we’ve used it for buns (both sticky and sandwich) and we’ve used it for babka (both chocolate and cheese). What we haven’t used it for, until now, is just a plain loaf of Brioche. Is it fair to call a loaf of brioche plain, though? It’s buttery and sweet and just “plain” irresistible straight out of the oven.
This brioche is a two-day affair, the first day dedicated to making and chilling the dough, and the second day to shaping, proofing and baking the loaf. I shaped mine as a pull-apart, as per Dorie’s “Playing Around” suggestion. Tearing off a warm brioche bubble and slathering it with salty butter and jam is one of life’s true treats.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie DAC: Corn Toasties
July 21, 2026 at 8:34 pm | Posted in breakfast things, cakes & tortes, DAC, groups, muffins/quick breads, quick breads, savory things, simple cakes, sweet things, tuesdays with dorie | 5 CommentsTags: baking, cake
I assume that Corn Toasties are a riff on Thomas’ Corn Toast-R-Cakes, which I admit I’ve never had, but have always appealed to me all the same. Just tall enough to split in half and slather with butter, these cute little golden cornbreads are baked in a jumbo muffin tin. They’re a little sweet, not too crumbly, and truly are anytime cakes. They’re good for breakfast, good with a bowl of chili, and Dorie says they even make fine berry shortcakes and tomato sandwiches. I froze what we didn’t eat right after baking, and they reheat very well– in the toaster, of course!
If you don’t have the book Dorie’s Anytime Cakes by Dorie Greenspan, get it and join us as we bake through it every third Tuesday of the month. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie DAC: Maybe-This, Maybe-That Ham and Cheese Loaf
April 22, 2026 at 4:20 pm | Posted in breakfast things, DAC, groups, muffins/quick breads, quick breads, savory things, tuesdays with dorie | 6 CommentsTags: baking, cake
I’m glad that Dorie was so generous with her headnote suggestions for playing around with this Maybe-This, Maybe-That Ham and Cheese Loaf, because mine was more of a Definitely-Not-This, Definitely-Not-That Loaf. There are lots of add-ins stirred through the batter of this easy savory loaf cake, but the only two from the recipe I actually had on hand were the mozz and parm. What can I say? It was a rainy day and I just wanted to make this without going to the store, so I raided the fridge for swaps. I used Comté as my third cheese, fried turkey bacon bits instead of ham, chopped parsley instead of the other herbs and a mix of sun-dried tomatoes and green olives for the roasted peppers. And guess what– it was delish! Super savory with a golden cheesy crumb and a great crust. We had a couple of pieces with salad, but a future slice will definitely be served with a glass of white wine.
If you don’t have the book Dorie’s Anytime Cakes by Dorie Greenspan, get it and join us as we bake through it every third Tuesday of the month. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Brioche Sticky Buns
March 31, 2026 at 11:00 am | Posted in breakfast things, BWD, general pastry, groups, other sweet, sweet yeast breads, tuesdays with dorie | 3 CommentsTags: baking, bread
I’d like to be that person who wakes up at 5:30 on a Sunday morning to bake off Brioche Sticky Buns before the sun comes up, but, even when I worked in bakeries, I am absolutely not that person. In my house, morning pastries are eaten for dessert, unless there are leftovers. I recommend planning for leftovers with these, because they sure are good with a cup of coffee.
These sticky buns are a two-day affair, the first day dedicated to making Dorie’s brioche dough, and the second day to assembling, proofing and baking. I feel like we’ve made her brioche dough a zillion times now, and indeed in the course of TWD history, we’ve even made sticky buns with it twice before. These have a cinnamon-sugar filling and a brown sugar caramel topping. Warm from the oven, they are soft and buttery and gooey. I did make a scaled back batch, but was sure to have a couple leftover to warm up for the next day’s coffee treat.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: The Daily Bread: Whole Wheat and Flax Edition
February 3, 2026 at 4:39 pm | Posted in biscuits/scones, breakfast things, BWD, groups, tuesdays with dorie | 2 CommentsTags: baking, bread
Wow, we are having a real winter here for the first time in years. I’ve gone into carb-loading, sweatpants-wearing hibernation mode. Baking my own bread so I don’t have to go outside…that sort of thing. This Whole Wheat and Flax Daily Bread helped keep my kitchen warm during our most recent snowstorm.
Whole wheat flour, wheatgerm, flax seed and a bit of honey give this sandwich loaf a wholesome feel, but butter and milk keep it from feeling like punishment. This bread slices nicely, toasts nicely, and is just all-around nice. I usually have flax seeds at home because I like a spoonful in my post-workout smoothies, but I’d like to try this one again with sunflower seeds, which Dorie lists as an alternative.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: The Daily Bread: White Bread Edition
October 14, 2025 at 12:01 am | Posted in biscuits/scones, breakfast things, BWD, groups, tuesdays with dorie | 7 CommentsTags: baking, bread
Next time you’re at the store, don’t be tempted by that squishy white bread in the bag with colored polka dots. That stuff is all fluff and no flavor! Leave it on the shelf and make The Daily Bread: White Bread Edition instead.
This homemade sandwich loaf is enriched with a bit of butter, egg and milk (liquid and powdered), so you get softness and flavor. The dough goes through three rises to make the prefect bread for your tuna sandwich, your PB&J and your toast. I have one of those 9″x4″ pullman pans, and I baked my loaf in that. I like the height and the straight sides. These days I’m usually making sourdough loaves (mostly to torture myself, I think), but there’s really something comforting about a soft yeasted bread.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Blueberry Biscuits
July 29, 2025 at 3:55 pm | Posted in biscuits/scones, breakfast things, BWD, groups, tuesdays with dorie | 6 CommentsTags: baking, biscuits
After being disciplined for months with my New Year’s resolution to post on time, seems like I’m up to my old lazy ricks again. I made these Blueberry Biscuits early in July, but here is the end of the month, and I’m finally sitting down to write something about them.
What makes these biscuits instead of scones? I don’t know. Maybe because they aren’t too sweet? I think you could call them whichever name you wanted to and get away with it. I cut the recipe back to just a third, and while that really should have given me only three biscuits, I patted the dough out enough to cut four squares. Even though my biscuits were a little runty because of this, they were nice and tender and loaded with berries.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Brioche Sandwich Buns
February 25, 2025 at 1:01 am | Posted in breakfast things, BWD, groups, other savory, savory things, sweet things, sweet yeast breads, tuesdays with dorie, yeast breads | 8 CommentsTags: baking, cheese, savory
We’ve made a whole host of treats from Dorie’s brioche dough over the years, but this is the first time we’ve turned it into Brioche Sandwich Buns. They are soft, golden, buttery bubbles and they make any sandwich, be it jam, egg, tuna or ham, even tastier.
Dorie cautions against dividing her brioche dough recipe in half, but I really don’t need that much bread- even delicious brioche- hanging around, so I did it anyway. I think I also used this made-up method when we baked the babka and only needed half the dough recipe…I mixed the dough with the paddle attachment until I had all the butter nicely incorporated, and then switched to the hook for kneading. The paddle helped the butter incorporate into the smaller amount of dough, rather than just smearing it on the sides of the mixer bowl like the hook would. I decided to shape some different sized buns for different purposes (as shown below). I made two regular-sized round buns for burgers and two smaller round buns for egg sandwiches. Three smaller oval buns were for little snack sandwiches (as shown above). I think they rose just fine and tasted great.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Tender Biscuits
January 28, 2025 at 4:59 pm | Posted in biscuits/scones, breakfast things, BWD, groups, other savory, savory things, tuesdays with dorie | 8 CommentsTags: baking, biscuits
Biscuits, even delicious Tender Biscuits like these, are not part of my usual repertoire. Obviously they are good any time of day, but I usually lump them into the “breakfast pastries” category, and that’s a grouping of baked goods that I really don’t get up early enough to make. The exception, of course, is for TWD.
These are straightforward, basic biscuits (no potato flakes or cottage cheese necessary) made with yogurt and buttermilk. I did half a recipe and cut two larger square biscuits for sausage, egg and cheese sandwiches. A blob of extra/scrap dough was used to pre-form a few mini sausage pigs in a blanket…tucked into the freezer for now, I plan to bake them for football snacks in a couple of weeks. I’m sort of an average biscuit and scone maker (not enough practice), but these rose nicely and came out well. I sprinkled a little flaky salt on my sandwich biscuits, and I must say the salty, golden craggly bits on top were so good.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
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