Tuesdays with Dorie BCM: Desert Roses

November 14, 2017 at 12:04 am | Posted in BCM, candy, groups, sweet things, tuesdays with dorie | 4 Comments
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desert roses

“Desert Roses” is an exotic sounding name for the easiest candy you will ever make, using the most plain and simple thing you can think of– cornflakes cereal. That’s right, I present you with cornflakes, bound together into tasty, crunchy little globs with butter and chocolate. Stirring in some shredded coconut, dried fruit and almonds makes them a bit more interesting, and is encouraged.

If these look familiar, it’s because they’re sister sweets to the Chocolate-Cornflake Haystacks we made from Dorie’s Cookies back in May. The Haystacks had similar add-ins (coconut, dried fruit and nuts), but they also had egg and were baked, making them a little chewy. These Roses never see the oven (non-bakers, take note!), though, and are all crunch once they harden up. Now that I’ve sampled both, I prefer the Desert Roses. In fact, I can’t think of a better use for a box of cornflakes.

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: Chocolate Truffles

December 13, 2016 at 8:12 pm | Posted in BCM, candy, groups, sweet things, tuesdays with dorie | 10 Comments
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chocolate truffles

My mom used to make her own Chocolate Truffles every year and bring them with us to Christmas dinner at Grandma’s house. They were delicious…soft, creamy and rich…and boozy with Cognac, too. Not so child-friendly, but it was a once-a-year treat, so we’ll cut her some slack. Also, it was the ’80s, so no one cared. Why my mother has stopped making these, I am not sure, but I wanted to recreate them myself with this recipe.  I added in a glug of Cognac to the ganache and rolled the truffles in cocoa powder, just like she did.

At the restaurant where I work, I’m the chocolatier (it always embarrasses me to say that, btw). I make primarily molded chocolates and piped decorations but I’ve learned to work with chocolatey stuff pretty quickly. I even manage to keep my jacket and apron mostly clean these days (the bowl that I work from is often another story). If you have “hot hands” you may find the truffle rolling process frustrating and super messy.  Using a little cookie scoop can help to preshape them before rolling them in your hands. Food-safe gloves help with the mess, 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: Chocolate-Covered Toffee Breakups

November 10, 2015 at 12:01 am | Posted in BCM, candy, groups, sweet things, tuesdays with dorie | 15 Comments
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chocolate-covered toffee breakups

Halloween may have come and gone, but that day’s just the kick-off to candy season, if you ask me.  Now we’re done with the store-bought candy bars and lollies and can move on to some homemade treats, like these Chocolate-Covered Toffee Breakups.  I’ve made caramels and brittles before, but this is the first time I’ve made my own toffee.  It was super simple, but I do think you need a good thermometer for candy making.  I didn’t bother with the buttered parchment setup and flipping the toffee back and forth on cutting boards.  I just lined my baking sheet with a Silpat and I was easily able to lift and flip the cooled toffee.  In fact, I did all the work just on that one sheet.  I also didn’t bother with stirring my nuts into the toffee base before spreading it out.  That was totally a brain fart…I just forgot.  The plus side to that was that my toffee was extremely easy to spread nice and thin. Thinking of my upcoming trip to Sydney (which I will actually be in the middle of by the time this posts), I used macadamia nuts and a flaky Aussie finishing salt to top the chocolate-coated toffee.  I coated the bottom with dark chocolate as well, but let off the salt and nuts so it would sit flat.  It broke easily by hand into nice, clean shards.

There’s something very pleasing about the crunch of toffee.  I like it more than brittle.  These make a great little after dinner nibble, ice cream sundae topping or homemade gift.  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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