Tuesdays with Dorie DC: Coffee Malteds

July 18, 2017 at 10:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 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. 

Tuesdays with Dorie DC: Berry-Buttermilk Pie Bars

June 20, 2017 at 7:50 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 14 Comments
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berry-buttermilk pie bars

Well, I almost didn’t make these Berry-Buttermilk Pie Bars, but then I felt a little guilty this morning and since I was up early anyway, I decided to throw them together. However, things did not go exactly to plan, or rather, to recipe. I made the crust and baked it off…felt tight on time because I had a morning gym appointment (which takes priority over all else in my life…seriously) to go to, so I didn’t let it cool before pouring on the buttermilk custard filling. This didn’t seem to affect the bars at all, and I think it may have helped to quickly set the custard, which was a very loose mix, on the edges. The recipe called specifically for fresh blueberries, which I didn’t have. I did have frozen, so I used those. But then I didn’t have enough, so I also sprinkled in some frozen raspberries. I put the pan back into the oven and then at the half-way point realized I really needed to head for the gym. I decided to just turn the oven off and leave them in there until I got home. That’s what you would do, right? Maybe not. I had no idea what I would find when I returned an hour and a half later. Guess what? They were perfect-haha! I love it when I half-a$$ something and it works out– usually this is not the case! I’ve never had buttermilk pie before and I like these a lot. The crust has a nice crunchy sandiness from a bit of cornmeal, and the tangy buttermilk custard filling goes really well with the berries.

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: Dorie’s Newest Chocolate Chip Cookies

June 6, 2017 at 5:18 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 7 Comments
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dories' newest chocolate chip cookies

I’m very happy to make and sample all styles of chocolate chip cookies. Crispy, chewy, thin or chunky, they are all worth eating to me. And if Dorie has a “Newest” Chocolate Chip Cookie, then of course I want to know what it’s got going’ on. These have a little whole wheat flour in the mix, as well as nutmeg and coriander. I often think of coriander working in tandem with cumin in savory recipes…cookies are not the first thing that come to mind…but on it’s own, it’s a spice that’s gentle and fragrant and a little citrusy. The nutmeg and coriander don’t come across as strong in the baked cookies. They’re just a little something different in the background. These cookies manage to be thin and chewy at the same time, with a little crispiness on the outer edge. Best of all worlds, perhaps?

Chilling your cookie dough is good for flavor development and baking up into a nice round shape. Dorie says to chill the dough and then portion it, but I prefer to scoop the dough after it’s made and then chill the dough balls, even if it’s a little sticky. I’ve broken many a cookie scoop spring on cold, hard dough. I think an overnight chill is best, but you can just give it an hour if you need cookies ASAP! Cookie emergencies do happen.

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: Goat Cheese and Chive Cookies

May 16, 2017 at 8:05 pm | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 8 Comments
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goat cheese and chive cookies

These Goat Cheese and Chive Cookies are part of Dorie’s special “cocktail cookies” collection…little savory bites to pair with drinks. I went with white wine, but Dorie says they are great with Prosecco. Maybe I’ll give that a try with the rest of the dough still in the freezer. These are roll-out cookies, and I definitely rolled mine a little thinner than I should have, but you can see that they have flaky-biscuit like layers. They aren’t super-crisp cookies, but that means you can hold a glass of wine in one hand and a cookie in the other and not have them crumble all over your shirt while you snack and mingle (and maybe dance around the backyard like a dork!).

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It is also Dorie’s #cookiesandkindness selection for the month of May, so you can find the recipe 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: Chocolate-Cornflake Haystacks

May 2, 2017 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 11 Comments
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chocolate-cornflake haystacks

Anytime I have a box of cereal open, it sits on the counter forever…case in point, a box of cornflakes I bought in January to help test a recipe for a friend. It’s still there on the counter now (and shockingly not stale!), even though I depleted the inner bag by a bit making Chocolate-Cornflake Haystacks. These are little crispy, chewy mounds of cereal, coconut, pecans and raisins (you could swap these add-ins for others, if you’d like) bound together by egg, agave and melted milk chocolate. They’re pretty sticky to scoop out raw, and I was concerned that they wouldn’t hold together, but they were just fine when baked. They’re good little snacky cookies and it’s not hard to eat a couple at a time.

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: Anzac Biscuits

April 18, 2017 at 10:50 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 16 Comments
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Anzac biscuits

I made Anzac biscuits on this blog ten years ago, when I was living in Sydney. (Sidebar: Ten years ago– holy smokes! I’ve been writing this thing for over ten years! I just now realized I missed that big milestone back in February.) I baked them then, as I did this year, to mark Anzac Day, a day of remembrance in Australia and New Zealand (you can read more about it here), which is coming up on April 25.

Anzac biscuits are sturdy cookies. With no eggs in the recipe, a mixture of melted butter and golden syrup binds together all the coconut and rolled oats that are packed into the biscuits. I don’t have any problem finding golden syrup where I live in Brooklyn, and it’s become a cupboard staple since my time in Sydney, but if you can’t find it, fellow TWDer Mardi (who helped Dorie develop this recipe for the book– so cool!) suggests brown rice syrup as a sub. These are chewy and really good…this version has a little pop of salt that’s missing from most Anzac biscuit recipes but plays really well with the sweetened coconut. This batch of cookies didn’t spread nearly as much as the other I’d made back in ’07, but I don’t mind the chubby, rustic look.

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: Salted Chocolate-Caramel Bars

March 21, 2017 at 5:05 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 13 Comments
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salted-chocolate caramel bars

If the name of these bars doesn’t tell you everything you need to know about them, then the photos should. These Salted-Chocolate Caramel Bars are basically all that is good and gooey in this world in one cookie. With a cocoa shortbread base, a layer of thick, salty chocolate-caramel sauce and toasted pecans on top, they are almost candy. If you’re in danger of eating too many, at least you’ll have no problem finding friends to share them with.

My advice is to keep the bars in the fridge. The caramel layer gets a little schlumpy when they are left to sit for too long. They’re also delicious cold, if you can’t wait for them to come up to room temp.

salted-chocolate caramel bars

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

Tuesdays with Dorie DC: “Corked” Breton Galettes

March 7, 2017 at 6:07 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 10 Comments
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"corked" breton galettes

These “Corked” Breton Galettes are like the French version of thumbprint cookies. They’re made just like shortbread slice and bakes…you put a nice fat slice into the cavities of a greased muffin tin, so they bake uniformly round. I suppose because they are on the thick side, they bake up with a very pleasing chew to them. If you’re wondering what’s with the “corked” thing, it’s because right out of the oven you press a wine cork into the center of each cookie, making a little divot to hold a spoonful of jam. I have like a dozen open jars of jam in the fridge, some homemade, others shop-bought. I like recipes that help me go through them. Here, I took out two homemade ones– sour cherry and black plum.

Oh mon Dieu, these are delicious! The traditional cookies use salted butter from Brittany, which I was able to do here because I always keep a nice salty (usually French) butter in the fridge for toast. Dorie does give unsalted butter instructions, though, amped up with extra fleur de sel because you are supposed to really notice it here. If you dig a salty-sweet combo like I do, then you should certainly give these a try…slightly classier than potato chips and ice cream…not that I don’t eat that, too…

"corked" breton galettes

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: Rose-Hibiscus Shortbread Fans

February 21, 2017 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 10 Comments
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rose-hibiscus shortbread fans

Homemade shortbread is quite a treat, and these Rose-Hibiscus Shortbread Fans are an interesting take on the norm. They have a delicious, buttery Scottish shortbread base, they’re lightly perfumed, and they’re perfect for a tea party. I crushed up some dried hibiscus leaves that I have left in the cupboard from another Dorie Recipe and managed to track down her favorite rose extract. I loved the delicate floral taste and crisp, sandy texture of these cookies. I made a half-recipe in a six-inch cake pan, so my “fans” weren’t as long and slim as they would have been in a larger pan. With a little glaze and pink sugar on top, I don’t think anyone noticed but me.

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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