Tuesdays with Dorie BCM: Springtime Cookies and Curd with Double-Butter Double-Baked Petit Beurre Cookies

May 22, 2018 at 12:01 am | Posted in BCM, cookies & bars, groups, other sweet, puddings, custards, mousses, sweet things, tuesdays with dorie | 7 Comments
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springtime cookies and curd with double-butter double-baked petit beurre cookies

Here are both of this month’s BCM recipes in one nifty post. I’d say I love the efficiency, but actually, I had to get together a lot of bits and pieces before I could stick a spoon in this Springtime Cookies and Curd dessert and call it done. This is a layered treat…cookies, curd, rhubarb and strawberries…oh my! I began by making Double-Butter Double-Baked Petit Beurre Cookies, which I can assure you are double-good. They’re made in an unusual way, starting with buttery baked streusel-like crumbles, to which even more butter is added to hold them together into a rough dough. I knew this would be tricky to work with, so I skipped the step of rolling out the dough and then cutting and transferring delicate rounds. Instead, I pressed the dough into rings, chilled everything well and baked the cookies right in those rings.

Once the cookies were baked and cooled, I got everything else together. Sometimes the state of my fridge drives me nuts, while other times I am thankful for all the little jars of this and that I have kicking around. Taking shortcuts where you can is nothing to be ashamed of. I had passion fruit curd in the fridge already, as well as stewed rhubarb, so I used those. Rather than make a strawberry compote I just diced up some fresh berries.  I put all these together in a coupe, beginning and ending with cookie bits, and it made a beautiful and delicious springtime dessert. And the cookies are fabulous on their own…very buttery, a tiny bit salty and with a texture that can’t be beat.

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: Strawberry Shortcake Cookies

May 15, 2018 at 9:11 pm | Posted in cakes & tortes, cookies & bars, DC, groups, simple cakes, sweet things, tuesdays with dorie | 4 Comments
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strawberry shortcake cookies

Let’s get one thing straight about these Strawberry Shortcake Cookies– they are cakes. If we are calling them cookies, it’s only because they are little two-bite babies. This is about the easiest sponge cake in the world to make, though, and the batter bakes up into nice little rounds in a muffin tin. Each round is a self-contained shortcake, with a small blob of strawberry compote (I used some roasted strawberries I made for something else a while back, although you could also just use jam) topped with some sweetened whipped cream and sliced berries. I made the sour cream whipped cream because I like the tang alongside the sweetness of everything else. These weren’t hard to make, but they are tasty and pretty. You can make the little sponges ahead of time (I have some in the freezer now) and top them as you need them. As the summer moves along, other berries will work just as beautifully.

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!

Tuesdays with Dorie DC: Vanilla-Brown Butter Madeleines

May 1, 2018 at 12:01 am | Posted in cakes & tortes, cookies & bars, DC, groups, simple cakes, sweet things, tuesdays with dorie | 4 Comments
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vanilla-brown butter madeleines

Oh, madeleines…are you really cookies, or are you cakes disguised as seashells? Personally, I think these Vanilla-Brown Butter Madeleines are little cakes, but however classified, they are delicious. Vanilla and brown butter are two things that make everything better. I’d be happy with just one in a sweet, but both– wow! (Another great treat with this flavor combo is the Brown-Butter-and-Vanilla-Bean Weekend Cake from BCM.) Madeleines are easy to make by hand, but you do need to allow for some chill time in the mold before baking, especially if you want to get the prized hump on the back. I got nice, gentle bumps on the backsides of these. I was pretty pleased with that, because the hump’s been hit-or-miss for me in the past. These have great flavor and texture, and I tossed them in some vanilla sugar while they were still warm.

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!

Tuesdays with Dorie BCM: Viennese Sablés

April 24, 2018 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 9 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 DC: Mocha-Ricotta Puffs

April 17, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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mocha-ricotta puffs

I had to go out and get a tub of ricotta to make these Mocha-Ricotta Puffs, but they’re a great way to use up a bit of extra cheese if you already have it. These puffs are like little cakes, flavored with cocoa and espresso. Actually, as Dorie notes, they don’t really taste of coffee…I wouldn’t mind if that flavor was a bit more pronounced. I do like their soft texture a lot, and the way pretty way they dome and crack. I think I’d like to eat one with a big scoop of coffee ice cream!

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.

Tuesdays with Dorie BCM: Apple Matafan

April 10, 2018 at 7:31 am | Posted in BCM, breakfast things, groups, other sweet, pancakes & waffles, sweet things, tuesdays with dorie | 10 Comments
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apple matafan

I’m pretty sure I nominated Apple Matafan a million times for TWD. Finally it’s getting it’s moment in the spotlight! Of course it helped that only two of us voted this month (and one of us was yours truly). Good things come to those who wait…I think we all agree that it is delicious. A matafan is a pancake cooked in a skillet. Traditionally they are savory, but this one’s sweet and loaded with sliced apple. I made a half-sizer in my little cast iron pan. It took less time to cook through than instructed for the larger size and was probably more manageable to flip, too.

This reminds me of a pancake version of the Custardy Apple Squares we made way back when. It’s a great thing to make if you have a couple of apples that have been hanging out in the fridge a bit too long. There’s no doubt this would be delicious with maple syrup, but I have some apple cider that I boiled down into a syrupy consistency and spooned that over the top. We ate this one for breakfast, but it would also make a fine dessert (with vanilla or cinnamon ice cream, perhaps?).

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: Kamish

April 3, 2018 at 9:19 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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kamish

I had never heard of Kamish before making this recipe. Turns out, it is mandelbrot, a twice-baked almond cookie, and is made just like biscotti. This recipe is full of almonds, and also some cinnamon and coconut. After the first bake, when the dough log is sliced, the individual cookies are even sprinkled with coconut-cinnamon sugar for extra pizzaz before going in for the second time. I let my kamish dry out further overnight in a turned off oven, a suggestion in the recipe’s intro for even crunchier cookies. Of course these are great dipped in coffee. Also, of course, I’ve already eaten up the end bits and all the crumbles.

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!

Tuesdays with Dorie BCM: Pailles

March 27, 2018 at 4:43 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 7 Comments

pailles

If you’ve ever had a palmier, this is a similar concept…Pailles are like two palmiers sandwiched with jam. Similar to palmiers, you maneuver a sheet of puff pastry through a series of sugaring, folding and cutting to wind up with a pastry that’s a squiggle of a zillion sweet layers. I like things like this to be well-caramelized– no pale spots! I filled my bronzed pailles with huckleberry jam, finally finishing off a jar that I feel I’ve had forever. Sweet satisfaction all around.

For the recipe, see Baking Chez Moi by Dorie Greenspan. It’s also here, but I have to say, I found the picture of the process included in the book’s recipe to be very helpful. I have a short attention span for long instructions. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Sunny-Side-Up Meringues

March 20, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 8 Comments
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sunny-side-up meringues

I don’t make a lot of meringue cookies, but I do enjoy them. So sweet and crisp, I like the way they basically evaporate in my mouth. These Sunny-Side-Up Meringues playfully resemble eggs, with a nice spoonful of bright yellow curd (made of yolks) sitting in the center of each white vanilla-flavored meringue (made of whites). The recipe calls for homemade lemon curd, but I cheated a bit and brought home some passionfruit curd from work. The tartness of the curd balances nicely with the sweetness of the meringue. The meringues are easy to make, but do require a lot of time in the oven to dry out completely. I let mine sit overnight in a turned off oven for maximum crispness.

Although I got the started recipe yield, I feel like I made my meringues a little too big. Or too round. Or maybe I made the curd crater too big. They look like strange eggs, whatever it is. But they are yummy, and I’m thinking of turning a couple of unfilled cookies into pavlovas, another meringue treat I’m a big fan of.

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!

Tuesdays with Dorie BCM: Apple Weekend Cake

March 13, 2018 at 9:49 pm | Posted in BCM, breakfast things, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
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apple weekend cake

I like the concept of a “weekend cake.” It’s good to have a simple, sturdy cake that lasts for several days and travels well. Something reliable and something that everyone will like. This Apple Weekend Cake fits the bill nicely. It’s good for dessert, afternoon tea or for breakfast, so it’s multipurpose as well! Though it’s meant to be a loaf, I baked my batter off in a muffin tin. I swapped out a third of the plain flour for rye flour and kept my apple pieces chunky for some texture. I like that in addition to cinnamon and vanilla, there’s some rum in the batter. Apples and rum are BFFs in baked goods. The apple keeps this cake very moist. It hadn’t dried out at all three days later…in fact, I think it tasted better over time. I drizzled my cakelettes with a bit of reduced apple cider that I boiled down a couple of weeks ago.

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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