Tuesdays with Dorie DC: Strawberry Shortcake Cookies

May 15, 2018 at 9:11 pm | Posted in cakes & tortes, cookies & bars, DC, groups, simple cakes, sweet things, tuesdays with dorie | 4 Comments
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strawberry shortcake cookies

Let’s get one thing straight about these Strawberry Shortcake Cookies– they are cakes. If we are calling them cookies, it’s only because they are little two-bite babies. This is about the easiest sponge cake in the world to make, though, and the batter bakes up into nice little rounds in a muffin tin. Each round is a self-contained shortcake, with a small blob of strawberry compote (I used some roasted strawberries I made for something else a while back, although you could also just use jam) topped with some sweetened whipped cream and sliced berries. I made the sour cream whipped cream because I like the tang alongside the sweetness of everything else. These weren’t hard to make, but they are tasty and pretty. You can make the little sponges ahead of time (I have some in the freezer now) and top them as you need them. As the summer moves along, other berries will work just as beautifully.

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: Vanilla-Brown Butter Madeleines

May 1, 2018 at 12:01 am | Posted in cakes & tortes, cookies & bars, DC, groups, simple cakes, sweet things, tuesdays with dorie | 4 Comments
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vanilla-brown butter madeleines

Oh, madeleines…are you really cookies, or are you cakes disguised as seashells? Personally, I think these Vanilla-Brown Butter Madeleines are little cakes, but however classified, they are delicious. Vanilla and brown butter are two things that make everything better. I’d be happy with just one in a sweet, but both– wow! (Another great treat with this flavor combo is the Brown-Butter-and-Vanilla-Bean Weekend Cake from BCM.) Madeleines are easy to make by hand, but you do need to allow for some chill time in the mold before baking, especially if you want to get the prized hump on the back. I got nice, gentle bumps on the backsides of these. I was pretty pleased with that, because the hump’s been hit-or-miss for me in the past. These have great flavor and texture, and I tossed them in some vanilla sugar while they were still warm.

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 BCM: Apple Weekend Cake

March 13, 2018 at 9:49 pm | Posted in BCM, breakfast things, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
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apple weekend cake

I like the concept of a “weekend cake.” It’s good to have a simple, sturdy cake that lasts for several days and travels well. Something reliable and something that everyone will like. This Apple Weekend Cake fits the bill nicely. It’s good for dessert, afternoon tea or for breakfast, so it’s multipurpose as well! Though it’s meant to be a loaf, I baked my batter off in a muffin tin. I swapped out a third of the plain flour for rye flour and kept my apple pieces chunky for some texture. I like that in addition to cinnamon and vanilla, there’s some rum in the batter. Apples and rum are BFFs in baked goods. The apple keeps this cake very moist. It hadn’t dried out at all three days later…in fact, I think it tasted better over time. I drizzled my cakelettes with a bit of reduced apple cider that I boiled down a couple of weeks ago.

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 BCM: Cheesecake, Alsace Style

February 13, 2018 at 9:16 am | Posted in BCM, cakes & tortes, cheesecakes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
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cheesecake, alsace style

A Cheesecake, Alsace Style is something very different from the thick and hefty cream cheese cheesecake that New York is famous for. This Alsatian cheesecake is made much lighter with fromage blanc (or a Greek yogurt and heavy cream combo if you can’t find it). It’s the type of cheesecake that soufflés up in the oven and then falls as it cools. If a dessert can be beautiful and schlumpy at the same time, this is it. The base is a tall galette dough crust, and the fluffy filling is dotted with rum-soaked raisins. I used to be a raisin-hater but I appreciate them now, especially when they get a rum bath! Other dried fruits could be used, of course. And the cheesecake is nice served with fruit, too. I spooned some candied kumquat slices and syrup over the top to dress up my slices.

cheesecake, alsace style

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: Cabin-Fever Caramel Banana Bars

January 16, 2018 at 10:49 pm | Posted in cakes & tortes, cookies & bars, DC, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
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cabin-fever caramel banana bars

It’s cold here in New York…I just want to flop on the couch and watch Victoria with a big cookie and a warm drink. Cabin-Fever Caramel Banana Bars make fine TV snacks, although I have to say that this is a cake recipe, not a cookie recipe. But I won’t quibble over semantics– these are yummy, whatever they’re called! The base is a moist brown sugar banana cake that I think would be just as great plain as it is topped with melted chocolate and nuts. The only tweak I’ll make to this next time is that I’ll leave the chopped peanuts out of the cake itself and just keep them on top. Or maybe I’ll do away with the nuts entirely, swipe Mardi’s idea and sprinkle the bars with 100s and 1000s instead.

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 BCM: Moka Dupont

October 10, 2017 at 8:42 pm | Posted in BCM, cakes & tortes, groups, layer cakes, simple cakes, sweet things, tuesdays with dorie | 8 Comments
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moka dupont

I have a one-track mind when it comes to sweets and I had been pushing to make this Moka Dupont for months. Finally, the time is now! It’s an icebox cake– creamy chocolate frosting and store-bought cookies dunked in espresso– that melds together after a long rest in the fridge. Apparently it’s very popular in France, where it’s made with Thé Brun cookies (which I happily got to use myself because I asked a friend to bring me a packet back from a trip– my souvenir from Cannes!). Over here, Petit Beurre cookies make a good stand-in. The chocolate buttercream frosting is made with butter, sugar, egg and plenty of melted dark chocolate. This is not a light dessert, but I am not one to complain about something being too rich, so I enjoyed every bite.

You can assemble a big square or rectangular cake, or plate up individual ones like I did. I had some extra cookies and frosting, so I made each babycake four cookies high instead of three. After a night in the refrigerator, I had a lot of fun decorating these with chocolate curls (I used a vegetable peeler) and some wacky decor called “bronze crunch” that I picked up at Waitrose on my last trip to London. Yes, my cabinets are filled with food souvenirs from foreign lands…I know yours are,too.

moka dupont

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 BCM: Double-Corn Tea Cake

August 8, 2017 at 5:05 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
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double-corn tea cake

Double-Corn Tea Cake is a simple summer loaf cake that’s easy to put together and is great with fruit. This recipe is made with both corn kernels and corn flour (not to be confused with cornstarch), which is much more fine than cornmeal. I don’t know that I’ve ever noticed corn flour at the grocery store, but I found it from one of the millers at the Union Square Greenmarket. I’ll have to look for some more ways to use up the bag.

I suppose you could serve this cake like cornbread, although it’s a bit sweeter and more buttery than what I’m used to. I liked it with roasted strawberry sauce and whipped cream and I’ll probably try it toasted with cherry jam, too.

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 BCM: Martine’s Gâteau de Savoie

July 11, 2017 at 8:17 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 6 Comments
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martine’s gâteau de savoie

Martine’s Gâteau de Savoie is the kind of simple cake I’ll want to make all summer long. It’s the perfect thing to go with roasted strawberries, a pile of raspberries, sliced plums, whatever. It’s an easy to make separated egg sponge– no butter, oil or baking powder needed. I baked mine in a mold that’s traditionally used for something I’ve never made called a trois freres cake, but a bundt pan will do nicely here. I have a jar of scented geranium sugar in the cupboard that I made quite a long time ago and always seem to forget about. I made a mental note to bake with it here, thinking that its light floral taste would go nicely with the roasted strawberries I would be serving alongside the cake. I was too embarrassed to photo the extra large blob of whipped cream I also spooned on top, but you can take my word that shortcake-style ain’t a bad thing.

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 BCM: Les Whoopies

June 13, 2017 at 3:09 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
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les whoopies

It doesn’t matter if they’re called Les Whoopies or whoopie pies, I’m a big fan. I used to work in a bakery where we made heaps of them (the chocolate and the pumpkin ones were my favorites), so I know my whoops. These are great– moist and chocolatey, like little devil’s food sandwiches, with peanut butter filling. I always like how good whoopee pie cakes are a little sticky on my fingers. Is that weird? I made these a few months ago actually, but now that I’m looking at the picture I took, I should go make them again!

For the recipe, see Baking Chez Moi by Dorie Greenspan. It’s also here. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Plain and Simple Almond Cake

May 9, 2017 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 10 Comments
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plain and simple almond cake

If you think Plain and Simple Almond Cake sounds a little unexciting, just change the “plain and simple” to “light and delicious” and go get to cracking yourself some eggs. While you’re at it, separate those eggs, too, because this easy almond cake is made like a separated egg sponge with almond flour replacing the normal wheat flour. This cake is light and moist, with great flavor. Since it’s plain and simple, you can dress it up however you like…we ate it at home with some fig sauce. I gave a big chunk to a chef friend of mine who is gluten-free and a little cake-deprived. Poor guy! He was so happy and said it was the best cake he’d had in a long time. I’ll make it again for sure.

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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