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 | Leave a comment
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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 BCM: Olive Oil and Wine Cookies

September 22, 2020 at 5:38 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 4 Comments
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olive oil and wine cookies

These Olive Oil and Wine Cookies are kind of a cousin to the Canistrelli we made a few weeks ago. They hail from the south of France, where olive oil is more widely used than butter. I used a sweet white wine in the dough that was actually homemade by someone I know…please don’t tell, but it’s better to bake with than it is to drink…haha. I don’t think I got the dough shaping down here. They are supposed to have chubby middles and tapered, pinched ends but mine look a little wonky. No matter, they baked up crunchy and made good coffee dunking treats anyway (although TBH, I liked the Canistrelli a bit better for their anise flavor).

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: Caramelized Cinnamon-Milk Chocolate Tart

September 8, 2020 at 12:04 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 6 Comments
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caramelized cinnamon-milk chocolate tart

This Caramelized Cinnamon-Milk Chocolate Tart was a yummy treat. The ganache filling (made with milk chocolate and cinnamon-infused caramel…I used ground cinny instead of a stick) reminded me of a candy bar, so that made we want to top it with salty peanuts. I’ll make this one again when I have some extra sweet tart dough around. 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: Canistrelli

August 25, 2020 at 10:39 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 4 Comments
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canistrelli

These Canistrelli were a nice treat to have around for coffee breaks. They are a Corsican cookie, made with olive oil, white wine and pastis. I’d never had Canistrelli before, but something about them was familiar…not sure, but maybe they are similar to a cookie that my in-laws buy from an Italian-American pastry shop? I actually used ouzo (which I keep around to flame off saganaki, one of my favorite treats) in mine instead of pastis, and it worked great to get that bit of anise flavor. They’re easily mixed together and the soft dough is cut up into little cubes or diamonds. They aren’t too sweet, but the nuggets are coated in sugar before baking, so they get a nice crunchy crust when they bake.

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: Mint Milk Chocolate Mousse

August 11, 2020 at 9:12 am | Posted in BCM, groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 9 Comments
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mint milk chocolate mousse

Okay, this should be Double-Mint Milk Chocolate Mousse and Gelée, but I just don’t think gelée is good, and nothing will convince me otherwise. So this is just Single-Mint Milk Chocolate Mousse and, even though I don’t have that cool layered effect that gelée would have given, it is fabulous!

There is really something quite special about chocolate mousse. It isn’t particularly hard to make, but it is so luxurious, and it really fixes a chocolate craving. I used up a lot of my random milk chocolate bits and pieces for this, so that was also quite satisfying. I usually have fresh mint on hand in the summer because I like it with all the summer fruits and vegetables, but if you don’t have it to steep your cream for the mousse, I don’t see why you couldn’t use peppermint extract. This mousse uses just egg whites and no yolks, which I thought was unusual, but it makes it nice and fluffy, and I had absolutely no issues polishing off a tall glass!

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: Tropical Tartlets

July 28, 2020 at 3:33 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
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tropical tartlets

It feels like it has been, and is going to continue to be, in the muggy 90s here forever, so it’s the right climate for Tropical Tartlets. A puréed mango filling with coconut, lime and rum means one of these is basically a mango daiquiri in a tart shell, and that’s delicious. These tarts also reminded me that I don’t eat nearly enough mangoes.

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: Crème Brûlée Tart

June 23, 2020 at 10:33 am | Posted in BCM, groups, pies & tarts, puddings, custards, mousses, sweet things, tuesdays with dorie | 3 Comments
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crème brûlée tart

A Crème Brûlée Tart is just what it sounds like— crème brûlée baked in a tart shell rather than a ramekin. I had a few mini tart cases already lined in the freezer and I whipped them out to make these. Now my freezer stash of sweet tart dough is gone, which feels good, but I’ll have to make it all from scratch the next time we have a tart on deck. I don’t know why but that makes me feel tired. Haha.

These tarts are meant to have some berries hiding under the custard, but my shells were so teeny-weeny there was only room for one thing inside, and I figured it should be the crème brûlée. I served the berries on the side instead. I used granulated sugar, not brown, for torching to get the crispiest sugar shell. We liked these a lot and I’m glad they were nominated during peak strawberry season here in New York.

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: Ladyfingers

June 9, 2020 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 7 Comments
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ladyfingers

This is not a great picture. I whipped up this baby batch of Ladyfingers kind of last minute and then rushed to get a few snaps before the sun went down. These Ladyfingers are the fresh, spongy kind (as opposed to the dry, crispy kind I buy when I make a tiramisu). I didn’t mind that they baked into each other, and in fact I was quite pleased that this scrap of parchment was just big enough for me to pipe my batter onto! I threw together a strawberry shortcake thing with my sponge slab for a quick dessert, and it hit the spot.

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: Tea and Honey Pots de Crème

May 26, 2020 at 12:01 am | Posted in BCM, groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 5 Comments
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tea and honey pots de crème

We’ve made several versions of pots de crème during our TWD journey, but these Tea and Honey Pots de Créme might be my favorite. Shocking since no chocolate is involved. Haha. I steeped the cream with a tea from Kusmi called Sweet Love that I originally got as a small sample tin, but I liked it so much that just yesterday I ordered a big one. It’s a black tea with things like cardamom, cinnamon, liquorice and pink peppercorn, and it went really well with the rose extract Dorie suggests adding to the honey-sweetened tea base. It was really flavorful and this round of PdC for some reason baked nicer that my last one, which developed something of a fatty skin on top. I didn’t even feel the need to decorate these with whipped cream and sprinkles! I baked them off in some cute little teacups that I got when we lived in Sydney. I’m down to only three of them now though– broke one during wash-up in the kitchen sink! Oopsies. Stuff happens, I guess, and they weren’t expensive (although this is the third thing I’ve shattered in the last couple of weeks, so maybe I need to be better focused).

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: Fruit and Nut Croquants

May 12, 2020 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 5 Comments
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fruit and nut croquants

These Fruit and Nut Croquants look a lot biscotti…they are full of good tidbits and formed into logs that are baked and sliced just like biscotti. But they are only once-baked, so while croquant means “crunchy,” they aren’t that crunchy. Mine got softer as the days went days went by, and I actually liked that, especially since they still stayed sturdy enough to dip into coffee.

I used whole skin-on almonds, sliced dried figs and raisins and I swapped some of the AP flour for einkorn. They also have vanilla and almond extracts, orange zest, nutmeg and cloves. They had lots of flavor and were just sweet enough.

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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