Tuesdays with Dorie DC: Bruno’s New Year’s Waffles

January 18, 2022 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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bruno's new year's waffles

Maybe we are getting to the point in January where we are no longer really celebrating the new year, but I’m giving it one last toast with Bruno’s New Year’s Waffles. I almost skipped these waffles, which are more like thin wafers, because the recipe uses a pizzelle iron to cook them. I don’t have one. In fact, I think that out of the group, Diane is the only one who does…but that didn’t stop Gaye, who used a sandwich press, or Mardi, who used a griddle pan, from getting them done, so I really didn’t have an excuse to sit them out. With two good ways to hack the cooking process explained, I wondered if there could be a third. Made with a stiff dough rather than a loose batter, these thin, crispy waffles sounded a bit like Dutch stroopwafels (which I have only consumed, never made), especially since Dorie recommends sandwiching them with a filling. I spent some time thinking about how I could get them as thin as reasonably possible and decided to try out my tortilla press. I did only a fourth of the recipe and made them larger than Dorie and Bruno do, getting eight cookies in total. I weighed out my dough balls (about 20g each), gave them each a very firm pressing, and then transferred the resulting circles to my comal to crisp up. I did trim the ratty edges with a cutter while the cookies were still hot.

I’m sure they weren’t as delicate as they would have been in a pizzelle iron, but I was pretty happy with how my waffles came out. They cooled caramelized and crisp, and I sandwiched them with some leftover dark chocolate glaze I had in the fridge. I heated up some classic hot chocolate from Dorie’s xoxoDorie newsletter to enjoy them with, for an extra happy new year treat.

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 BWD: Grain and Seed Muffins

January 11, 2022 at 11:42 pm | Posted in breakfast things, BWD, groups, muffins & quick breads, sweet things, tuesdays with dorie | 9 Comments
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grain and seed muffins

Grain and Seed Muffins are about as healthy as my baking gets around here. These aren’t cake-for-breakfast muffins– they are full of good-for-you stuff, like whole wheat flour, wheat bran, oats and sunflower, sesame and flax seeds. I needed a trip to the bulk bins to get these ones done. Dorie suggests that the sunflower seeds should be raw, but does a raw sunflower seed really even taste like anything? I chose to toast all the seeds, and I even toasted the oats and wheat bran while I was at it. The muffins came together easily and were lightly sweet from maple syrup and brown sugar. I liked them best warm, with a swipe of sweet and salty maple butter. I felt like my grandma, warming my bran muffin and spreading it with butter, but grandmas know best, right?

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, 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 DC: Portofignos

January 4, 2022 at 9:54 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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portofignos

I like a good pun, and calling cookies containing port-plumped dried figs “Portofignos” made me giggle. Dorie points out that the chocolate dough that forms the base of these slice-and-bake cookies is similar to that of her famous World Peace Cookies, but that the bits of toasted walnuts and boozy figs that stud it take things in a new direction. Although I’ve been to Italy zero times and to Portugal only one time more that that, I know Portofino is not even close to where port wine is from…but I’m guessing the direction we are headed is somewhere on the sea, enjoying the good life with a glass of fortified sweet wine and couple of chocolate cookies. I’m very happy to go wherever that is right now, even if it’s just in my imagination.

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 BWD: Mokonut’s Rye-Cranberry Chocolate Chunk Cookies

December 28, 2021 at 10:50 pm | Posted in BWD, cookies & bars, groups, sweet things, tuesdays with dorie | 7 Comments
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Mokonut's rye-cranberry chocolate chunk cookies

I remember a couple of years ago when this recipe for Mokonut’s Rye-Cranberry Chocolate Chunk Cookies appeared in Dorie’s NY Times column. They seemed to be popping up, not just at the little Parisian restaurant where Dorie fell in love with them, but in kitchens everywhere, and they always looked so good. They made it onto that mental list I have of things I want to bake and then totally forget about (maybe I should start a notebook for that list??). Thankfully they also made it into Dorie’s new book, and into our TWD rotation…so now they have finally made it into my kitchen.

These cookies have quite the ingredient combo: more rye flour than AP, dried cranberries, chunks of bittersweet chocolate and poppy seeds, so many poppy seeds! They bake up chubby but get flattened down with a tap of a spatula, which makes them really chewy and gives them lots of bumps and crackles. The cookies are golden on the outside, but poppy seed grey on the inside. They hit all types of flavor and texture notes…sweet, tart, salty, earthy, chewy, seedy. Deliciously interesting, for sure!

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, 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: Cheese Puffers

December 28, 2021 at 10:25 pm | Posted in breakfast things, BWD, groups, savory things, tuesdays with dorie, yeast breads | 6 Comments
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cheese puffers

I’ve never really thought about what would happen if a muffin and a popover had a baby, but apparently it would be a Cheese Puffer. Made like a popover that’s baked in a muffin tin, these are heavy on the cheddar cheese. I guess that cheddar-weight is why they don’t really “popover,” but they are custardy, with melty cheese pockets (I used my favorite Trader Joe’s Unexpected Cheddar) and bits of chopped scallion on the inside, and a beautiful golden brown crust. I scaled back the recipe to just get these four…two were had with chili one night, and the other two with eggs in the morning.

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 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: 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!

TWD DC Rewind: Cherry-Nut Chocolate Pinwheels

November 30, 2021 at 8:46 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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cherry-nut chocolate pinwheels

I pulled what now seems to be my signature move on these Cherry-Nut Chocolate Pinwheels: I baked them on time and then totally didn’t feel like writing a post about them. I guess now I easily have something to post for Rewind week. Please don’t think that means I didn’t like these. Not so– I actually liked them a lot! A cooked down dried cherry and walnut paste is rolled up inside Dorie’s Do-Almost-Anything Chocolate Dough. What’s not to like? They even held their shape (a fear of mine with pinwheels, and slice and bake cookies in general)! I decided to decorate them with the optional white chocolate drizzle, but it sort of hides the spiral of goodies going on. These have kind of a fruit cake vibe, and I think they would make great holiday cookies.

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

Tuesdays with Dorie BWD: English Muffins

November 24, 2021 at 8:53 pm | Posted in breakfast things, BWD, groups, savory things, tuesdays with dorie, yeast breads | 7 Comments
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English muffins

It’s Thanksgiving week and I can’t get enough carbs..homemade English Muffins will do quite nicely for breakfast. This is actually the second batch of English muffins I’ve made in the past week. The first was a different recipe (and slightly different technique) that I had to make for work. This recipe of Dorie’s is pretty straight forward. A quick-to-make, sticky dough gets a long chill (I went overnight) and is then shaped into rounds and griddled up free-form. After chilling, the dough wasn’t hard to work with and I think my muffins retained a fairly nice shape without using rings. Dorie stops short of cooking the muffins all the way through on the stovetop (the other recipe I made finished them off in the oven for about 10 minutes after griddling them to the desired color). She reasons that toasting the muffins becomes the final step in their cooking process. While this is true, my muffins were still a bit doughy inside when I forked them in half to toast them, and I do think a little dense as a result. Still delicious, though, and I will enjoy every last one, but next time I may think about cooking them a little longer, either in the oven at the end, or keeping them on the griddle a few minutes more if they aren’t getting too browned.

With two English muffin successes under my belt this week, I’m feeling pretty good about applying for that management position at Thomas’. If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, you can test drive this English Muffin recipe here. But get the book 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 DC: Coco-Almond Thumbprints

November 16, 2021 at 9:25 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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cocoa-almond thumbprints

One candy bar that I would never trade away in my Halloween stash was always the Almond Joy, and these Coco-Almond Thumbprints are pretty much the homemade cookie version. Dorie originally concocted these gluten-free sweets to be a Passover dessert, and you can see (and taste) the resemblance to macaroons. They are so easy to make that they can be a year-round anytime treat: just whiz coconut, almonds, sugar, a pinch of salt if you’d like and egg whites in the food processor. Roll that mix into balls, give ’em the thumbprint press and stick ’em in the oven. Once baked they get a generous spoonful of chocolate ganache to fill their bellies.

These were so good…the cookies stayed chewy like a macaroon and the ganache never set completely firm. I would have been happy to childishly hoard them for myself in the back of my closet (which is where I used to hide my Halloween candy pumpkin so my brother wouldn’t raid it), but some dude who seems to never go to the office anymore was on to the fact that I was baking cookies, so I was forced to share.

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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