Tags: baking, bars, chocolate, cookies
If the name of these bars doesn’t tell you everything you need to know about them, then the photos should. These Salted-Chocolate Caramel Bars are basically all that is good and gooey in this world in one cookie. With a cocoa shortbread base, a layer of thick, salty chocolate-caramel sauce and toasted pecans on top, they are almost candy. If you’re in danger of eating too many, at least you’ll have no problem finding friends to share them with.
My advice is to keep the bars in the fridge. The caramel layer gets a little schlumpy when they are left to sit for too long. They’re also delicious cold, if you can’t wait for them to come up to room temp.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. It was also Dorie’s #cookiesandkindness selection for the month of March, so you can find the bar recipe on her site, too. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, cake, chocolate
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.
Tags: baking, cookies, jam
These “Corked” Breton Galettes are like the French version of thumbprint cookies. They’re made just like shortbread slice and bakes…you put a nice fat slice into the cavities of a greased muffin tin, so they bake uniformly round. I suppose because they are on the thick side, they bake up with a very pleasing chew to them. If you’re wondering what’s with the “corked” thing, it’s because right out of the oven you press a wine cork into the center of each cookie, making a little divot to hold a spoonful of jam. I have like a dozen open jars of jam in the fridge, some homemade, others shop-bought. I like recipes that help me go through them. Here, I took out two homemade ones– sour cherry and black plum.
Oh mon Dieu, these are delicious! The traditional cookies use salted butter from Brittany, which I was able to do here because I always keep a nice salty (usually French) butter in the fridge for toast. Dorie does give unsalted butter instructions, though, amped up with extra fleur de sel because you are supposed to really notice it here. If you dig a salty-sweet combo like I do, then you should certainly give these a try…slightly classier than potato chips and ice cream…not that I don’t eat that, too…
Tags: baking, cookies, shortbread
Homemade shortbread is quite a treat, and these Rose-Hibiscus Shortbread Fans are an interesting take on the norm. They have a delicious, buttery Scottish shortbread base, they’re lightly perfumed, and they’re perfect for a tea party. I crushed up some dried hibiscus leaves that I have left in the cupboard from another Dorie Recipe and managed to track down her favorite rose extract. I loved the delicate floral taste and crisp, sandy texture of these cookies. I made a half-recipe in a six-inch cake pan, so my “fans” weren’t as long and slim as they would have been in a larger pan. With a little glaze and pink sugar on top, I don’t think anyone noticed but me.
Tags: baking, cookies, holiday
I know people have different views on Valentine’s Day. Here’s mine– it’s a good excuse to eat a giant chocolate cookie, whether you’re sharing it or not. Dorie’s Valentine’s Day Share-a-Heart cookie dough can be rolled and cut into any size heart your little corazón desires. This is a nice chocolatey dough that’s quickly made in the food processor. It shouldn’t be reserved just for February 14th, though. You can bake up crisp chocolate cats or rocket ships if you’d like. And then go nuts with the decoration. I felt like I should keep it G-rated for the blog, so I just put on a little melted white chocolate and a whole lot of pink sanding sugar. Besos!
For the recipe, see Dorie’s Cookies by Dorie Greenspan. It was also Dorie’s #cookiesandkindness selection for the month of February, so you can find the share-a-heart recipe on her site, too. Don’t forget to check out the rest of the TWD Blogroll.
Tags: baking, biscotti, cookies
My month of baking with granola continues with these Breakfast Biscotti. These are chubby and crunchy and the perfect small treat for dunking in your coffee, tea or hot cocoa. The recipe contains pretty much all my daily breakfast usuals: granola, oatmeal, dried fruit and almonds. If it called for a couple of pancakes to be stirred into the mix, too, then I would really never need to eat anything else in the morning again. These weren’t hard to make, and I thought that they might crumble when I sliced them because of the granola chunks, but they held together quite well. I love how nicely biscotti keep, since a batch makes a lot of cookies. That said, they may keep, but they don’t last– I did half a batch over the weekend, and they’ll be totally gone by tomorrow.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. It was also Dorie’s #cookiesandkindness selection for the month of October, so you can find the biscotti recipe on her site, too. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already!
Tags: baking, cookies, holiday
I feel like every Christmas someone mentions Pfefferneusse to me as a favorite holiday cookie…that name is so distinctive that I’ve never forgotten it, but I had yet to make or even try them myself until last week. One thing I know now is that pfefferneusse make really great coffee cookies. They’re dry and firm (but mine were not hard or crunchy)– good keepers– and a natural nibble alongside a cup of hot coffee or tea. They have a lot of spices (even dry mustard–what?!) and some orange zest, but all come together in a nice, mellow way. I liked these little round cookies both covered in powdered sugar and dipped in chocolate glaze.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. It’s also Dorie’s #cookiesandkindness selection for the month, so you can find the pfefferneusse recipe on her site, too. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already!
Tags: baking, cookies, holiday
When I want a cookie, I usually go for something chunky with a lot of stuff in it. It’s not that often that I’m like, “I’ll take a plain sugar cookie.” But then I have a really good one, like these Christmas Spice Cookies, and I’m reminded of just how much I like them. These cookies begin with a delicious, basic sugar cookie dough (Dorie calls it “Do-Almost-Anything”) that’s then amped up with the usual warm holiday spices. You get a crisp, flavorful, subtly spiced cookie with the perfect sandy texture. I’m not much of a cookie decorator, as you can see…frankly, a child could have done better than the hack job I did here. I need more time and maybe a baking buddy to help me get into that, but even with just a sprinkle of sanding sugar, these were festive and tasty.
Tags: baking, cookies
For our second Dorie’s Cookies recipe, we have a homemade take on the Oreo, Chocolate Crème Sandwiches. These are as you’d expect– sturdy, crisp chocolate cookies with vanilla cream filling sandwiched in between. The cookies are made from a simple roll-out dough. I used a combination of black and Dutch process cocoa to get them extra dark. I had a bunch of dough scrap leftover (which always happens with rolled dough), but I baked it off, too, and tucked it into the freezer in case I need to make cookie crumbs for something one day. I was a maybe little skimpy with the powdered sugar and butter filling, but these were good! Different flavored fillings would also be fun here.
Tags: baking, cookies
I hope you didn’t think that just because TWD BWJ has wrapped up I’d go down to only posting two Dorie Greenspan recipes a month. Oh no. Not when she’s just released a shiny new tome on cookies…welcome to Tuesdays with Dorie: Dorie’s Cookies! For our first of over 300 cookie entries (whoa!), I present you with Peanut Butter Change-Ups.
These PB cookies aren’t so dissimilar to the flattened crisscross ones we all usually think of. But these are scooped and since they keep the domed shape, they wind up with a softer center. They have lots of chopped peanuts stirred into the batter and little bit of nutmeg, which is a nice touch. I love the saltiness of a good peanut butter cookie. These are a winner in my books. The recipe makes heaps, so it’s perfect for sharing now or for stashing scooped cookie dough in the freezer for baking later.
That’s so random
Baked Fresh Weekly