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 DC: Classic Brownies

September 1, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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classic brownies

It’s back-to-school time (or something like that?) and we’re studying the classics…Classic Brownies, that is. No crazy mixing method, no ganache topping, no swirl of tahini, these are straight-up brownies with a nice crust and loads of walnuts, which you can leave out, if you must.

Brownies are perfect for sharing. I packed these up in a takeout container and brought them to an outdoor, socially-distant meet-up with my gym trainer friends in Prospect Park. It was nice to be outside (even though I fear the sun), drinking wine and eating brownies with people I’ve missed.

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 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 DC: Biarritz Cookies

August 18, 2020 at 8:10 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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biarritz cookies

Dorie remembers Pepperidge Farm’s now discontinued Biarrtiz Cookies with such fondness, that she decided to recreate them at home. (A bit of research revealed that they actually still exist, and are made by the Belgian cookie company that originally “invented” them and licensed the rights to make them, and several other cookies, in the US for a time to PF). A traditional Biarritz is a single cookie with a tempered chocolate-coated bottom side, but I went the ganache sandwich route and turned them into something more like a round Milano.

The batter is pretty much a tuile batter, with beaten egg whites and melted butter incorporated into the dry ingredients. It’s flowy and not stiff, but it’s not spread paper thin like a tuile, so it keeps a bit of a rounded shape when baked. I really don’t like using a piping bag if I don’t have to, so I used my small cookie scoop to portion the batter. It worked just fine and I got nicely sized cookies that were pretty consistent in shape (others in the group had mentioned that the quarter-sized bloops Dorie says to pipe make very small finished cookies). I actually had a bit of leftover coffee-flavored ganache in the fridge and I used that up to make my cookie sandwiches. I liked these a lot, even though they were soft and not crisp like I’d expected them to be.

Something I’ve always appreciated about the more delicate Pepperidge Farm cookies is that they are packed into paper cups, so I did the same for photo purposes. 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 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 DC: Parm Toasts

August 4, 2020 at 12:13 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 3 Comments
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parm toasts

Parm Toasts really do look like tiny toasts, although no bread was harmed in the making of these. They are cheese biscotti…a simple to make dough loaded with shredded parmesan cheese that’s twice baked. These are in the “cocktail cookies” section of the book, and I can confirm that they do go nicely with a white wine spritz. They also make good croutons for salad (Dorie says ditto for crunchy soup floaters, but I’m holding off on that taste test till fall).

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 anytime!

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 DC: Coconut-Lime Sablés

July 7, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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coconut-lime sablés

For today’s episode of “On the Cooling Rack,” we have Coconut-Lime Sablés…flavors that remind me of a beach vacation, even though I’m sweating it out in my house this summer. These are shortbread cookies with a little chew, thanks to moist shredded coconut in the dough. Lime zest gives them a some zing and coriander gives them some spice. They are baked in a muffin tin for perfect rounds with a delightfully caramelized outer ring.

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.

TWD DC Rewind: Sesame-Sea Salt Cookies

June 30, 2020 at 10:21 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 2 Comments
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sesame-sea salt cookies

One year ago, the group made Sesame-Sea Salt Cookies. For some now-forgotten reason, I didn’t. I almost bypassed them now, too (just out of laziness), but I don’t want my list of skipped recipes to grow too long…when I realized I could have this dough done with a few quick zips in the food processor, I thought, “why not?”

Rather than roll out the dough and cut it into rounds, I scooped it into little balls, which I then flattened into pucks and popped into a greased muffin tin to chill before seeding and baking. I quite like this muffin tin method and since I only did one-third of the recipe, it wasn’t much effort for six cookies.

These do have a nice sweet and salty balance to them, and a delicate, buttery shortbread crumb. We had a few last night with white wine and sharp cheddar and I’ll probably do something similar with the rest tonight.

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

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