Tuesdays with Dorie DC: Coconut Patties

June 1, 2021 at 8:25 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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coconut patties

Boy, when TWD Tuesday is the first day of the month, you can really be caught off guard. I would have shown up empty-handed to today’s cookie party had I not actually made these Coconut Patties for a “before times” gym get-together a couple of years ago.  Also, this picture is an embarrassment…I think my photos have improved slightly. These patties are a twice-cooked coconut macaroon flavored with lime. The first cooking step takes place on the stovetop, as the sugar-egg white-coconut mixture is heated in a pot. Then after a nice four-hour chill, the pattie rounds are formed and baked. The fact that the mixture is precooked and baked cold, keeps the patties chewy inside…the baking really just dries the outside to make a nice crust.

I remember getting several compliments on these. They’re gluten-free, so they’re a good treat to bring somewhere if you don’t know the whole crowd. Dorie gives a rose-flavored variation of these as well, and I’m sure it’s not too hard to come up with some others, too (something Almond Joy-esq would be tops on my list).

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: Pecan-Brown Sugar Crack-Ups

May 18, 2021 at 7:22 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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pecan-brown sugar crack-ups

Pecan-Brown Sugar Crack-Ups are an interactive treat…a cookie baked as a slab that you (or you plus buddies) “crack up” into shards and bits. The dough for these comes together with just a few whizzes of the food processor. What you get are streusel-like crumbs that you press into a sheet tray to bake as one mass. The pecans are completely ground down in processing the dough, but the cookies certainly do have a toasty nuttiness, a delicate texture and a nice brown color. I made just one-third of the recipe, but still formed the dough into the same sized (quarter-sheet) tray used for a full batch. My baked cookie sheet was nice and slim, but not so thin that it crumbled apart, and I was able to break it into some good-sized chunks. We’ve been enjoying bits and pieces of this both at night with a little ice cream and in the morning with a little coffee.

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: Chocolate Chip Not-Quite Mandelbrot

May 4, 2021 at 7:42 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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chocolate chip not-quite mandelbrot

Mandelbrot are Ashkenazi Jewish almond cookies that share a similar shaping and baking method to Italian biscotti. Dorie leaves the nuts out of her Chocolate Chip Not-Quite Mandelbrot and swaps in the mini chips. I didn’t want to buy a bag of mini chips, so I left them out and swapped in a handful of cacao nibs instead (I didn’t measure them). I guess mine are not-quite chocolate chip not quite mandelbrot, but I say it worked nicely.

The dough is baked first as a cinnamon sugar-sprinkled (yum!) log, then sliced, sprinkled with more cinnamon sugar (more yum!) and baked again. The baking method is just like biscotti, but Dorie describes these mandelbrot as cakey, not dry and hard. Hmmm…”cakey” makes me think she means them to be soft, but mine were definitely dry and crisp after the second bake. They were not hard, though, and they were much easier and more pleasant to eat than some biscotti, which you almost have to dunk in coffee in order to not scrape up the roof of your mouth. Also, they sliced like a dream– with no cursing! I liked these very much, and even though I didn’t get quite as many as I should have from the stated yield, with just a third of the recipe, I was set for the week with coffee treats.

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: Matcha-White Chocolate Mini Mads

April 20, 2021 at 8:05 pm | Posted in cakes & tortes, cookies & bars, DC, groups, simple cakes, sweet things, tuesdays with dorie | 7 Comments
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matcha-white chocolate mini mads

Madeleines…are you cookies, or are you little cakes disguised as seashells? Personally, I say little cakes, and these Matcha-White Chocolate Mini Mads are really little cakes, since they were baked in a mini madeleine tin. A regular-sized tin will work just fine also…whichever you use, just be sure to grease and flour it well, even if it’s nonstick. These are flavored with, you guessed it, matcha and melted white chocolate, and there’s a bit of lime zest in there, too.

Madeleines are easy to make by hand, but you do need to allow time to chill the batter before baking. I got a pretty good bump on the backsides of these babies. In the past, that has not always happened with Dorie’s madeleines, so I was quite pleased. I liked the flavor of these, and their cool Frankensteinian color, courtesy of the green tea powder. They stayed nice and soft even the day after I baked them (I did check them early in the oven to make sure I took them out when they were just done…over-baking tiny things makes me nervous!). I piped a white chocolate drizzle on some of my mini mads, but that wasn’t as cute as I’d hoped, so those didn’t make the photoshoot– haha.

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: Fennel-Orange Shortbread Wedges

April 6, 2021 at 1:43 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 6 Comments
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fennel-orange shortbread wedges

These Fennel-Orange Shortbread Wedges are an apéro hour delight. Just a little sweet with a salty zip, they are finely flavored and fragranced with orange zest and cracked fennel seeds. They have that crisp yet tender texture that earns the name “shortbread.” These are really good with olives and a piece of cheese. And a glass of wine…don’t forget that. I made half of the recipe and patted the dough out into a six-inch cake pan for baking.

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 DC: Peanut Brownie Sablés

March 16, 2021 at 2:11 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 Comments
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peanut brownie sablés

Peanut Brownie Sablés…when two become one. You do actually need to make two different doughs to make this recipe, something that initially sounded very annoying to my lazy self but is actually no biggie. First mix up a peanut butter sablé dough then get cracking on a brownie batter. The brownie just uses cocoa, so there’s no messing with a water bath (also, I followed Mardi’s lead and used room temp butter for that batter). The two separate mixes get paddled together to become the final hybrid dough.

This cookie mash-up was a hit for me. Chocolate and PB is a most winning combo, and these cookies are nice and soft in the middle. I have some more dough in the freezer that I’ll bake off this weekend.

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

Everyday Dorie: Tangerine-Topped Cheesecake

March 12, 2021 at 12:01 am | Posted in cakes & tortes, everyday dorie, groups, simple cakes, sweet things | 5 Comments
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tangerine-topped cheesecake

I’m looking at this photo of a slice Tangerine-Topped Cheesecake and am wondering why I didn’t actually top it with any tangerine segments. They’re all in the bowl in the background! Ah well, it’s a pretty nice-looking slice anyway, and that citrus did eventually find it’s way on top. This cheesecake has a blend of cream cheese and ricotta, which, along with a long beating time, keeps it light. It’s also basically a crustless cheesecake, with just a dusting of crumbs on the bottom to keep it from sticking. A thick slice of NY-style cheesecake often hits me like a brick (of cream cheese), so I really liked this lighter style. I do enjoy a proper graham cracker crust, though, but I don’t see why I couldn’t make one for this next time. Since we’re just two cheesecake-eaters here at home, I scaled down the recipe and made a third of it my 6″ loose-bottomed pan.

No futzing with a water bath makes this pretty easy to make. The cake mix has plenty of tangerine zest in it, but you could use any other citrus zest or the seeds of a vanilla bean for flavor instead. And who’s to say it has to be tangerine-topped? Berries, figs, poached pears or stewed dried fruit all sound like good toppers to me.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our cheesecakes this week.

Tuesdays with Dorie DC: Ms. Corbitt’s Pecan Cake Fingers

March 2, 2021 at 3:35 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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mc. corbitt's pecan cake fingers

Ms. Corbitt’s Pecan Cake Fingers has a name that makes me giggle and is a vintage recipe straight out of the late 50s. A pecan-loaded brown sugar meringue bakes up into something that I guess could be called cake-like, although still recognizable to me as a chewy meringue, and is topped with a thick brown sugar and vanilla-speckled icing.

When I took my baked meringue out of the oven, it had formed a shell that was a bit souffléd with a hollow gap above the rest of the base. This maybe…probably…had to with my mixing, but I knew that wouldn’t cut or ice easily. I decided to dampen the raised shell slightly, press it down onto the rest of the base and pop it back into the low oven for ten minutes to dry and fuse. Success! It seemed fine.

Dorie and Ms. Corbitt make a stiff, moldable icing that is hand-formed onto the tops of the individually sliced cookies. Boy, that sounds time-consuming, even for the 1/3 sized batch I made. I also didn’t want to handle my cookies quite so much (after I’d already had to squash them into submission once), so I altered the icing a bit to be a spreadable frosting that I could more gently apply to the whole slab before cutting. I let my browned butter set to a soft room temp before stirring in the powdered sugar and vanilla. Then I added just a few drops of milk to get it moving. I frosted the slab, let it set up in the fridge for a few and it was good to slice.

These are sweet, for sure, and it’s no wonder our friend Ms. Corbitt cuts them into slim “fingers,” but they are excellent with a cup of strong coffee. The browned butter icing, whichever way you choose to get it on top, is not to be skipped.

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: Lucky Charm Brownies

February 16, 2021 at 10:27 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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lucky charm brownies

If you are here expecting a brownie topped with pastel mini marshmallows and cereal bits, you will have to look elsewhere (they do exist, I checked the Google). These Lucky Charm Brownies have a different sweet treasure, both on top and in the batter- amaretti cookies.

The brownie batter contains many of the usual suspects…melted chocolate, cocoa, butter, sugar and eggs…but it’s gluten-free, as the flour is replaced with a mix of pulverized almonds and amaretti. The whole batter is actually whizzed up in the food processor, which makes it super quick and easy. It bakes up into a fudgy, truffle-like slab.

You could just stop there and cut them up into rich little squares. But why would you, when you could also dress them up with chocolate glaze and more crushed amaretti cookies? This makes them even richer but also even more irresistible, which is lucky for everyone who gets to try them.

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!

Everyday Dorie: Dark Chocolate Pudding

February 12, 2021 at 9:05 am | Posted in everyday dorie, groups, puddings, custards, mousses, sweet things | 3 Comments
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dark chocolate pudding

I do love a good homemade pudding, but I only seem to make it when a recipe rolls around for a blog group. That’s the case today, with this Dark Chocolate Pudding. This is delicious- thick, rich and luxurious. It comes together quickly in a pot and with constant whisking, you can skip the immersion blender whiz at the end (which is great, since I don’t have one). Not all pudding recipes call for eggs, but this one does, so I did push it through a strainer at the end, mostly to make sure all the little egg chalaza squiggle bits were gone.

Dorie suggests serving the pudding with a sprinkling of cocoa streusel crumbs she calls “chocolate crunch,” but I didn’t feel like firing up the oven for something that would have otherwise been a no-bake dessert. I went freezer foraging instead and came up with a handful of leftover misshapen almond macaron shells. I decided to turn them into my own crunchies by roughly crumbling them and coating them in melted chocolate. Once the chocolate set up, I had some nice rubbly bits to scatter on top of the pudding…or on top of the crème fraîche on top of the pudding.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our pudding cups this week.

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