Tuesdays with Dorie DC: Spiced Pumpkin Jammers

October 16, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 Comments
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spiced pumpkin jammers

I’ve made a larger galette version and the classic cookie version of Dorie’s jammers before, and these Spiced Pumpkin Jammers are a take on those. Here, a sweet and sandy spiced sablé base is topped with a pumpkin-cream cheese mix and ringed with sweet pumpkin seed streusel. Don’t expect immediate gratification…this is a recipe for when you have some time to spend and want a project.

These can be formed in either rings or muffin tins to get a crisp, round shape. I went with my muffin pan. Rather than roll, chill and cut the sablé dough to fit the tins, I used a little cookie scoop to portion it out right after I made it, and then just pressed it in. Be sure to grease the cavities of the molds well, as these are delicate. You’ll notice these’s one missing in the picture, and that’s because I destroyed it trying to get it out. I ate it anyway and shared a half dozen of the rest with the trainers at my gym (who all have a secret sweet tooth)…we all gave them glowing reviews! They’re like pumpkin pie bites, and, fyi, a little blob of whipped cream on top certainly doesn’t hurt anything.

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: Maple-Star Anise Cookies, Sandwiched

October 2, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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maple-star anise cookies, sandwiched

We’re definitely moving into fall here in the US, and our cookie choices this month reflect that. Maple-Star Anise Cookies are flavored with, you guessed it, maple syrup and star anise (a spice I don’t often use, but have at home as part of a mulling spice blend someone gave me), as well as cinnamon, ginger and orange zest. These are soft and spicy cookies, on the cakey side, and while I suppose you could eat them as is, they are a natural match for maple and spice cream cheese frosting. You can schmear just one side with frosting and have them open-faced, or you can schmear and then sandwich them, which is what i did here. They remind me of whoopee pies, but a bit more delicate. The cookies spread a lot in the oven and need plenty of space on the sheet tray…I found that freezing the dough balls for just the amount of time it took to preheat the oven helped control things a bit and keep them round.

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: Devil’s Food Wafflets with Chocolate Sauce

September 18, 2018 at 12:01 am | Posted in breakfast things, cookies & bars, DC, groups, pancakes & waffles, sweet things, tuesdays with dorie | 3 Comments
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devil's food wafflets with chocolate sauce

I have a big Belgian waffle maker…the kind that does two at a time. It mostly lives in the storage room, but I did drag it out for Devil’s Food Wafflets with Chocolate Sauce. I found that with little bitty wafflets, it can make more like ten at a time, so it didn’t even see daylight for long! These wafflets are made with a devil’s food cake batter and they get crispy/soft in the waffle iron. Dorie has some optional instructions to really dry them out and make them crunchy through and through in a low oven, but I opted to keep them as-is, like toasted cake bites. I liked these best like little ice cream cake bites, with a spoonful each of caramel ice cream and chocolate sauce.

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: Double-Buckwheat Double-Chocolate Cookies

September 4, 2018 at 3:08 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 7 Comments
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double-buckwheat double-chocolate cookies

Buckwheat and dark chocolate is a combination that is oh-so-good. The earthy nuttiness and bittersweetness all just work together. So naturally it follows that Double-Buckwheat Double-Chocolate Cookies should be oh-so-so-good. And I just know that they are, but here’s where I will confess something…I actually made single-buckwheat triple-chocolate cookies. The two types of buckwheat called for in the recipe are flour and kasha. The flour I have already, but the kasha I don’t. Since I’m on a self-imposed lockdown on the purchase of any new flours, grains and condiments (my fridge and cabinets are seriously out of control), I didn’t go out and get any. I did want that crunchy element that the kasha would have added to the cookies, so I reached into my freezer drawer and pulled out my baggie of cocoa nibs and added them to the cocoa powder and chopped chocolate already in the recipe. The dough can be rolled out into a sheet and cut, or rolled into log and sliced. I opted for the slice-and-bake version.

These cookies are great. They’re nice and soft inside (with that bit of crunch!), and a sprinkling of salt and sugar on top gives the flavor a real pop. A Brooklyn bakery called Bien Cuit makes similarly flavored salted chocolate buckwheat cookies, which I buy from time to time and have found to be the perfect nibble with an afternoon coffee. The same is true with these. Small and not too sweet, they are just right.

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: Chocolate-Raspberry Thumbprints

August 21, 2018 at 8:10 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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chocolate-raspberry thumbprints

Sometimes I’m kind of “eh” on fruit and chocolate combinations, but I’ll admit that these Chocolate-Raspberry Thumbprints are good little cookies. The chocolate dough is Dorie’s “Do-Almost-Anything” dough and rolled into balls, it makes a nice, soft thumbprint cookie. I filled my prints with a not-to-sweet jam from Sqirl that I bought at a local cheese shop. I was pleased not to have any jam overflow and it set up nicely once the cookies were baked and cooked. I gave them the little drizzle of chocolate for some extra pizzaz. I’m pretty sure everyone I’ll give them to will be happy that I shared.

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: Rosemary-Parm Cookies

August 7, 2018 at 12:46 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 3 Comments
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rosemary-parm cookies

I like baking savory cookies because it gives me an excuse to open a bottle of wine. Hello apéro! A drink, a snack and a podcast make getting the rest of dinner on the table less of a chore. The Rosemary-Parm Cookies are from the “cocktail cookie” section of the book. They are savory shortbread cookies, delicate and crumbly, and flavored with parmesan, pecans and rosemary. I cut mine into (imperfect) squares rather than rounds so I wouldn’t have any waste, and sprinkled them with a bit of extra grated cheese before baking. They’re salty and cheesy, and I can verify that they go quite nicely with white wine!

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: Pistachio-Berry Slims

July 31, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 Comments
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pistachio-berry slims

I’ve always thought of pistachios as “fancy” nuts. Hazelnuts and macadamias are also fancy nuts. Almonds and walnuts are regular nuts. Cashews are somewhere in between. I’m working on drawing up my nut hierarchy diagram for you…it’s actually very complex. Because for whatever reason I consider them fancy, I usually use pistachios sparingly. For Pistachio-Berry Slims, though, I had to go all out. (I admit that I briefly considered cutting the pistachios with half almonds, but then decided not to be so stingy.) These are chewy nut macaroons– no wheat flour, no dairy– just ground pistachios, sugar and egg whites, formed and baked into a log. They are further fancified with a trench of nice raspberry jam and fresh berries running through the middle. Sliced into dainty slims, these are lovely little cookies, to be eaten with pinkies up. As Dorie says in the recipe intro, no one needs to know they take 10 minutes to prepare.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of this week’s rewind TWD Blogroll!

Tuesdays with Dorie DC: Cast-Iron Pan Chocolate Chip Cookie Bars

July 17, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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cast-iron-pan chocolate chip cookie bars

The Interwebs tell me that skillet cookies are a big thing. Certainly they are big cookies, which probably explains why I’ve never made one before. Cooking and baking for just two people, I usually go for treats smaller in size and quantity. Luckily, I don’t think I’ll have a problem finding any takers for extra Cast-Iron Pan Chocolate Chip Cookie Bars.

These are loaded with chopped chocolate (I used a milk and dark combo), dried fruit (I used cherries instead of apricots) and a ton of shedded coconut (I used half sweetened and half unsweetened). All that good stuff makes a sturdy, chewy, dense bar cookie…kind of like a trail bar, actually. Baking them in a skillet gives a nice caramelized bottom and edge bits. I do have a smaller-sized skillet that I use for things like frying eggs and I made a half-recipe of the bars in that. Those crispy edge bits are my favorite part, and I really like these bars with a scoop of vanilla ice cream.

cast-iron-pan chocolate chip cookie bars

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: Cocoa-Tahini Cookies with Sesame Crunch

June 19, 2018 at 8:45 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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cocoa-tahini cookies with sesame crunch

I know I said in my last DC post that we were super on-trend with the Swedish fika snacks, but if there’s one ingredient that’s so hot right now, I think it’s tahini, and it’s not just for hummus anymore. Boy, the month of June has seen the TWD coolness factor go way up– haha! Bring on the tahini in baked goods, I say…these Cocoa-Tahini Cookies with Sesame Crunch are delicious. The tahini gives the cookies a richness and a slight savoriness. The sesame flavor is reinforced with bits of sesame brittle mixed into the batter (I also sprinkled some black and white sesame seeds on top of the cookies before baking), while the cocoa flavor is backed up with a ton of chopped dark chocolate. Yum.

A couple of the folks who made these cookies for the previous posting noted that the homemade sesame brittle gave them some issues and suggested using store-bought sesame snap candy instead. In fact, these cookies were partially inspired by the sesame candies Dorie’s grandma used to buy, so even though I can’t say that I’d ever had them myself until now, I didn’t feel too bad about taking that cheat. I easily found some Greek sesame candy at Sahadi’s, one of my favorite shops in Brooklyn, which I rough chopped so I’d get a few intact bits in each cookie.

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.  (If you are looking for other desserty ideas for your jar of tahini, the tahini and halva brownies from Sweet are also highly recommended by yours truly.)

Tuesdays with Dorie DC: Swedish Visiting Cake Bars

June 5, 2018 at 12:01 am | Posted in cakes & tortes, cookies & bars, DC, groups, simple cakes, sweet things, tuesdays with dorie | 8 Comments
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swedish visiting cake bars

If you’re as on-trend as I am (hahaha), you’ll have heard of fika, which is not at all a trend in Sweden, but a ritual. It’s a proper sit-down, slow-down coffee break, complete with treats. Of course I am hopeful that something this delightful will turn from Scandi trend to full-on tradition on this side of the Atlantic, too, and I’m willing to do my part to enable it. If I’m ever visiting someone, or having someone visit me, for fika, I’m making Swedish Visiting Cake Bars for treat-time. These bars contain no leavening agent and are thin and dense, but they’re not heavy. They have that almond paste cake taste and feel but are actually flavored with extract. They aren’t too sweet and are an ideal coffee or tea companion.

I made Dorie’s original cake version of these bars something like eight years ago (whelp!). I think the main difference between the two, besides the shape, is that the cake just had a scattering of sliced almonds on top, while the bars have an upgraded topping of crackly sugar-glazed almonds. Making that topping gave me a déjà vu feeling, too…then I looked back and realized I’d used it before on a pear tart. I like this kind of mix-and-match, taking good parts from one thing to improve another.

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!

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