Tuesdays with Dorie DC: Pumpkin Whoopie Pies with Dulce de Leche Filling

November 21, 2017 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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pumpkin whoopee pies with dulce de leche filling

It’s Thanksgiving week here, so I guess it’s about time I make some pumpkin treats. Pumpkin Whoopie Pies with Dulce de Leche Filling sound like a good place to start. Whoopee pies are actually little cakes sandwiched with frosting…that explains why I like them so dang much. These pumpkin cakelettes are very moist, appropriately spiced and studded with cranberries. The recipe calls for fresh cranberries, but I’d already used up my bag making sauce for Thursday’s dinner. I plumped up some dried ones instead, and they worked just fine. Dorie says you can bake the whoops off in a muffin tin for uniform shape, but I chose to go freeform because I didn’t want them looking too much like muffins. I used a cookie scoop to get clean, round potions, and they baked up evenly enough for me to match them up well. The filling for these whoopie pies is supposed to be marshmallow fluff mixed with dulce de leche. Cream cheese frosting is also a natural match. I had this little bit of buttercream in the freezer, and since I’m on a tear to use up the odds and ends in my fridge, I mixed that with DDL and went with it. Delicious.

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: Kerrin’s Multigrain Chocolate Chip Cookies

November 7, 2017 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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kerrin’s multigrain chocolate chip cookies

Just when you think you’ve probably made every chocolate chipper out there, along comes another version to try. Kerrin’s Multigrain Chocolate Chip Cookies have a nice amount of whole wheat and buckwheat (in addition to chocolate!) to give them great flavor and chew. The buckwheat here is in the form of both flour and kasha. I love buckwheat pancakes, so I usually have the flour on hand in the fridge, but I don’t have the kasha. I do have a box of something called “cream of buckwheat cereal” and I used that instead. Worked just fine. These cookies get finished with a sprinkle of sea salt (or my favorite Murray River salt from Australia), always a nice touch. They’re winners in my book, and pretty, too, with rich color from the buckwheat flour and crackly tops.

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 if you haven’t already!

Tuesdays with Dorie DC: Crumb-Topped Apple Bars

October 31, 2017 at 8:56 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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crumb-topped apple bars

Well, it’s Halloween night and I’ve just finished handing out eight bags of candy, so I can now concentrate on my delinquent TWD posts. These Crumb-Topped Apple Bars…I made them a few weeks ago, but getting a post up seems more work than baking sometimes…I let it slide. These were delicious, though. Just like apple crumble pie (my favorite variety of apple pie), but easier. The crust and crumb topping are made from the same brown sugar cookie dough. I added rains and walnuts to my apple filling. I made a half batch of the bars, but probably could have done with a full, since I found that they did freeze really well. Ice cream and caramel sauce seemed natural partners for these, but they were also great straight-up.

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: French Snacklettes

October 3, 2017 at 12:02 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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french snacklettes

Snacklettes– isn’t that the best name for a cookie? These French Snacklettes are little buttery chocolate and almond blobs that are super easily made in a food processor. You can just pinch the dough together into haphazard nugget shapes if you want. I tried to get fancy and made mine into pyramids, like the picture in the book, but they slumped in the oven so they wound up more nugget-like after all. I needn’t have bothered, but no matter. After they cooled, I tasted just a crumb off the sheet tray before packing them up for later, and worried that they weren’t very sweet. But after coming home really late (and more than slightly tipsy) that night, I had a whole one and it was sweet and salty and chocolatey and a little crumbly. So then I ate two more! I had very little willpower at that point in the night, but I have to say, they were even better with coffee the next morning.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It’s also here, as it was Dorie’s Cookies and Kindness recipe last November. 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: Graham Cracker Cookies

September 19, 2017 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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graham cracker cookies

What’s better than a store-bought Graham Cracker Cookie? A homemade one! The dough for these comes together in the food processor, so it’s a snap to make. It’s a little sticky, but if you work with it chilled, it’s no biggie. Cut, docked and sprinkled with cinnamon sugar, the baked cracker-cookies are too good to turn into crumbs. I say schmear them with peanut butter or munch on them with tea. You can see that I didn’t get perfectly squared off corners here, but I ate them first, so you and I are the only ones who know.

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: Two-Bite One-Chip Cookies

September 5, 2017 at 3:51 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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two-bite one-chip cookies

Two-Bite One-Chip Cookies…it’s a pretty self-explanatory name, but here’s the deal anyway…take chocolate chip cookies and miniaturize them into two-bite domes of cookie dough, each with a single chocolate chip (or maybe two, if you push the envelope) hidden inside. I’m pretty sure that these little cuties are very kid-friendly, but I know that they are adult-friendly. If you’re the type who has a lot of willpower, then you’ll have one or two of these and the fact that you had a few chocolatey bites will make you satisfied. If you’re the type who doesn’t, then you’ll be popping them into your mouth one after another. I think you can guess which type I am.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It’s also here, as it was Dorie’s Cookies and Kindness recipe last September. 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: Crash-O-Cookies

August 15, 2017 at 4:25 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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crash-o-cookies

Crash-O-Cookies are the kind of cookie I think pretty much everyone likes…oatmeal with cinnamon, milk chocolate chunks and plumped raisins. And for those who happen to not be crazy about a particular add-in, they can swap it out or leave it out. I actually used dried cherries when I realized I didn’t have any raisins, and think that dark chocolate would be pretty darn good in these next time, too. They were easy to put together. I did forget to flatten my scoops a bit, so my cookies likely baked up a bit more chubby than they would have otherwise, but I think this actually kept them nice and chewy.

In the spirit of #cookiesandkindness, I shared these with a friend who was in from out of town. He always bugs me for treats when he’s around, but I usually show up empty-handed. He liked these so much, that now he’s bugging me for the recipe! I told him he could see Dorie’s Cookies by Dorie Greenspan, but that since it was also Dorie’s #cookiesandkindness selection for the month of July, the Crash-O recipe and backstory is on her site, too. 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: Anytime Lemon Thyme-Apricot Cookies

August 1, 2017 at 12:33 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 Comments
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anytime lemon thyme-apricot cookies

I’ve decided that I’m a fan of what Dorie calls “cocktail cookies”…cookies that that tiptoe the edge between sweet and savory. Like these Anytime Lemon Thyme-Apricot Cookies, that are perfect with a glass of white wine or on a cheese plate. They’re a little sweet and a little salty with the texture of good shortbread. Dorie makes them with fresh tarragon in her recipe, but the herb can be swapped around. I went with lemon thyme, which I had on hand, but I’ve seen that a few TWDers used rosemary, too. Come to think of it, the dried fruit can probably also be played with, but the dried Turkish apricots are lovely here. These are roll-out cookies, and you can certainly cut them into rounds. I went with squares so I could bake off the dough in one go, without any re-rolling or wasted scrap. More snacks, less work. That’s my motto.

 

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 DC: Coffee Malteds

July 18, 2017 at 10:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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coffee malteds

I love the flavor of malt and I also love coffee, so needless to say, these Coffee Malteds were a hit with me. But while I do love malt, I usually can’t seem to get through an entire container of malted milk powder, so I decided not to go out and buy it just for one recipe. I do happen to have a jar of malt syrup in my fridge, so I added a bit of that instead. I used way less than the 1/4 cup of powder in the recipe– just a spoonful since the flavor is so much more powerful, and since it’s a liquid ingredient instead of a dry. I didn’t get the crumbly dough that the recipe indicated, and I’m guessing it was because of the malt syrup. My dough was a little sticky, so I just gave it a good chill before baking it off. I didn’t worry about it too much…I’ve found that if I am confident that my dough will become cookies or my batter will become cake, then it almost always does (and if it doesn’t, it’s because I’ve really screwed up.)

Dorie makes a special note in the recipe that the cookies won’t look completely done when it’s time to take them out of the oven…this is to keep their chewy texture. One of my favorite things about these cookies is that, because they are chewy, they make fabulous ice cream sandwiches. Try it out with a scoop of coffee ice cream if you make them.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It was also Dorie’s #cookiesandkindness selection for the month of July, so you can find the coffee malteds recipe on her site, too. Don’t forget to check out the rest of the TWD Blogroll. 

Tuesdays with Dorie DC: Classic Jammers

July 4, 2017 at 7:31 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 8 Comments
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classic jammers

Happy Fourth of July! Classic Jammers may be one of Dorie’s best known cookie concoctions, and with good reason. I’ve made a larger galette version of these before, so I knew what I’d be in for…a sweet and sandy sablé base, topped with jam and ringed with sweet streusel. Yes, there are a few steps, some chill time and a little fiddling with muffin tins to get a uniform shape, but the work yields excellent cookies. They’re like little three-bite tarts. In fact, I may have put a little spoonful of ice cream on top of a couple, and it may have been a really good idea.

I admit to having a jam-hoarding problem, so I like that the recipe helps use up some of the random jam jars sitting in the fridge. I tried to get a little patriotic for the holiday and topped some jammers with a dark blue huckleberry jam and others with a deep red cherry jam. After they were baked, though, I honestly couldn’t visually tell the difference between them.  Both jams baked equally dark (as you can see), and it was a crapshoot as to which was which. D’oh! But both were great, so I didn’t mind.

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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