Tuesdays with Dorie BCM: Black-and-White Marbled Madeleines

March 14, 2017 at 12:01 am | Posted in BCM, cakes & tortes, cookies & bars, groups, simple cakes, sweet things, tuesdays with dorie | 10 Comments
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black-and-white marbled madeleines

Over the last nine years, I’ve made many Dorie versions of the little shell-shaped cakes called madeleines. Appearance-wise, these Black-and-White Marbled Madeleines were probably not my best effort. I could tell I would have a little more batter than I needed, but overfilled the molds a bit anyway because: a) I was too lazy to clean the pan and do a second bake-off, and b) I’m too cheap to ever throw out batter. So my edges weren’t the sharpest. I didn’t get the signature madeleine bump this time either…I probably should have rested the batter for several hours instead of just one. Also my marbling technique wasn’t great. But hey– at least I know what my problems were! Taste and texture-wise, they were great. The vanilla-chocolate combo is a classic, obviously, and the little bit of citrus zest (I used bergamot instead of lime) made them extra flavorful. They were soft and spongy fresh out the oven…I don’t know how well they hold up because they didn’t last! I wouldn’t hesitate to give these a go again and be a bit more of a perfectionist when baking them the second time 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 BCM: Sunday in Paris Chocolate Cake

February 14, 2017 at 5:22 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 9 Comments
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sunday in paris chocolate cake

Hello my loves. How about a little chocolate for Valentine’s Day? Maybe with some peanuts thrown in, too? If that sounds good to you, then this Sunday in Paris Chocolate Cake will be right up your alley. This recipe is in the “Fancy Cakes” section of the book, but it isn’t an intimidating one. The batter is pretty straightforward, with some peanut butter and chopped nuts in the mix. And the decoration is simple, too…ganache  with a sprinkling of extra nuts and chocolate. I debated making mini cakes or a larger loaf, as the recipe will work either way. I decided to go for dainty little ones and used a silicon financier mold for baking, but a mini muffin tim would be a fine substitute. Watch the baking time if you do small cakes…they don’t take long in the oven.

This sort of reminds me of a cakey brownie. While I could easily eat one of these on it’s own, a scoop of vanilla ice cream makes it even better. You can fiddle with the topping, too. Last night, I took two plain (no ganache topping) cakes, accompanied by the obligatory scoops of ice cream, and drizzled them with warm salted caramel sauce and then scattered peanuts over top. Super good!

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

TWD BCM Rewind: Spiced Honey Cake

January 31, 2017 at 12:01 am | Posted in BCM, breakfast things, cakes & tortes, groups, muffins & quick breads, simple cakes, sweet things, tuesdays with dorie | 4 Comments
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spiced honey cake

I nominated Spiced Honey Cake a couple of times, and then when it was chosen, I skipped it! Nice, right? I will admit to feeling guilty about that, but now Rewind Week is here to redeem me. So, here it is…

This might not be what you have in mind when you hear the word “cake.”  It’s a take on pain d’epices, and is more like a quick bread than a moist, spongey cake. Dorie flavors it with honey (obvi) and also an orange/spice infusion. She uses lavender, Sichuan peppercorns and fresh ginger as her spices, but when I rooted through the cupboard (a chore, let me assure you), I saw don’t have the lavender or the peppercorns. I do have a really nice chai mix with lots of coarse bits of black pepper, ginger, cardamom, cloves, cinnamon and fennel. It doesn’t contain any actually tea leaves, just the spices, so I thought it sounded like a perfect choice to go with the orange and honey flavors, as well as the almonds and dried cherries. Because the cake is purposefully on the dry side, it toasts up really nicely (I will thank my fellow TWDers who made the recipe on-schedule for pointing this out to me!). In fact, it’s better as cake toast than as non-toast. And it’s perfect with tea or coffee, so I’m glad to have gotten around to making it!

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see what other folks caught up on this week!

Tuesdays with Dorie BCM: Granola Cake

January 10, 2017 at 6:22 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 10 Comments
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granola cake

I don’t normally think of granola as a baking ingredient…usually it’s just my breakfast.  Dorie likes to incorporate it into all kinds of stuff, though…there were the Granola Grabbers from years ago…now there’s Granola Cake. This actually reminds me of a chewy blondie more than cake– not just because of the add-ins, which include chocolate chunks and coconut in addition to the granola– but also because of the consistency of the batter, which is a lot like stiff cookie dough. Maybe it also reminds me of a blondie because I made just a quarter of the recipe in a loaf pan, so it’s probably thinner than it otherwise would have been. I’m down though. I like it. It’s a great snack cake. The granola contributes to the chew and it’s an interesting use of my normal breakfast cereal.

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: Custardy Apple Squares

October 11, 2016 at 12:25 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 7 Comments
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custardy apple squares

This Custardy Apple Square recipe is one I’ve actually made a few times now…maybe three or four.  It was the first recipe I tried out when I got Baking Chez Moi and it’s so simple and tasty that it went right on the “make again” list.  Apple slices tossed in a quick batter that’s whisked by hand get layered in a baking dish.  It goes into the oven kind of a hodgepodge but comes out a stack of beautifully soft apples with a bit of vanilla (and rum, in my case) custard holding them together.  A mandolin makes quick work out of neat, thin apple slices (and of course adds a thrilling element of danger to baking prep–watch your fingers!).  This also reminds me quite a bit of something called Bolzano Apple Cake that I posted about many years ago.  It’s great with whipped cream, but just fine on it’s own.

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

P.S.: Thanks so much for all the kind comments on my last Baking With Julia post! xoxo

Tuesdays with Dorie BCM: Cornmeal and Berry Cakes

July 26, 2016 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 6 Comments
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cornmeal and berry cakes

If you can handle turning on the oven in the middle of summer, it’s nice to bake with berries. These little golden Cornmeal and Berry Cakes, made with olive oil, are a lovely addition to my standard repertoire. And they’re easy to make, too. The recipe calls for raspberries, but blueberries would be great and blackberries may be even better. I actually used red currants, since I had a pint that I didn’t really have any other plans for. They give a tart little pop to the cakes, so I definitely wanted to add a little powdered sugar and lemon juice glaze to their tops. These can be made as mini loaves or cupcakes…I used a friand tin bought when we lived in Sydney because I like the oval shape.

These don’t make me think of cornbread or corn muffins…they are really cakes. I think actually they’ll make good breakfast treats with coffee, and that’s how we’ll have the ones I’ve wrapped for the freezer.

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: Betty’s Chocoholic (ice cream!) Cake

May 24, 2016 at 11:04 am | Posted in BCM, cakes & tortes, groups, ice creams & frozen, layer cakes, simple cakes, sweet things, tuesdays with dorie | 12 Comments
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betty's chocoholic cake

Hi.  My name is Stephanie and I’m a chocoholic.  I need to be kept away from that lady Betty…she’s such an enabler with her Chocoholic Cake!  I don’t stand a chance against three layers of brownie cake sandwiched and frosted with ganache.  That’s why I had to alter her original cake and make it an ice cream cake.  Actually, that makes no sense whatsoever–  don’t stand a chance against ice cream cake either.

We are only two, so I made a scaled back version of the cake…a third of the recipe got me two six-inch layers.  It is Dorie who mentions in her recipe intro that the brownie layers would be a good base for an ice cream cake.  I followed her fine suggestion and filled my two layers with some coffee ice cream and popped the whole thing in the freezer for a few hours.  I made the ganache recipe, but rather than cool it and use it as frosting, I used it warm as a sauce.  And then I put peanut butter cereal on top.  I’ve lost my chocolate-addicted mind, clearly, but it’s really delicious.  The frozen cake should temper a bit before saucing and serving though, because it’s pretty hard to get a fork through it otherwise.  Also, when it’s tempered, you get the really good fudgy texture and chocolatey taste of the cake layers.

betty's chocoholic cake

Next time, I may try this the way Betty had intended.  Or else I’ll make a mint chip or raspberry ice cream cake out of it!  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: Matcha Financiers and Tiger Cakes

March 22, 2016 at 8:28 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 3 Comments
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matcha financiers and tiger cakes

Green cakes!  Icky or intriguing?  They may be the color of Frankenstein, but don’t worry.  It’s nothing weird…Japanese matcha tea powder gives these financiers a greenish tinge.  I’m used to the slightly grassy taste of matcha tea and I’ve made cake and frostings with it before.  I think it’s a nice flavor addition to a traditional almond financier.  Thinking back to those Tiger Cakes I liked so much a few months ago, I followed Dorie’s Bonne Idee suggestion and turned about half of my batter into matcha tigers with a generous sprinkling of some Dutch dark chocolate vermicelli.  These are really good just warm, I think, and I like the way the edge bits get a little crispy.

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: Odile’s Fresh Orange Cake

March 8, 2016 at 8:46 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 13 Comments
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odile's fresh orange cake

Odile’s Fresh Orange Cake is the second bright and easy citrus cake we’ve made recently…the Fluted Carrot-Tangerine Cake was a hit in my house back in January.  This cake is a super-cinch to make and the batter is flavored with orange zest and juice.  I made half a recipe in a 6-inch pan.  After it’s baked, it’s doused in a simple syrup of OJ and sugar.  You can use as much of the syrup as you want….go for broke if you like a wetter texture.

You can take that one step further and poach cross-cut orange slices in the syrup.  Then you can decorate the top of the cake with a mosaic of beautiful orange pinwheels.  I would have done that, but knew I’d be putting half the cake into the freezer, so I just tossed some segments in the syrup and decorated each slice with a few of them instead.  The slices I froze were later spooned over with some candied kumquat slices–so tasty!!

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: Soft-Centered Chocolate Teacup Cakes

February 9, 2016 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 16 Comments
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soft-centered chocolate teacup cakes

These Soft-Centered Chocolate Teacup Cakes are rich, delicious and easy to make.  Kind of a dangerous combination!  They are a take on molten chocolate cake…an almost flourless and uber-chocolatey cake with more gooey, melting chocolate bits hiding in the middle.

They’re hardly more difficult to make than brownies, although you have to whip eggs and sugar until ribbony, so using a stand mixer is a good idea.  The batter is divided among teacups or ramekins, which are half-filled, sprinkled with chopped chocolate and then topped off.  I have quite a collection of teacups for some reason (reason actually being that they are cute!).  I can see these making an adorable dinner party dessert served in mismatched cups.  I didn’t get a photo of the insides for you, but you can see here that they’re schlumping a bit in the middle…that’s how you can tell they have soft centers.  That dip also makes a perfect landing spot for a bit of whipped cream or ice cream.

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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