Tuesdays with Dorie DC: Fruit and Four-Grain Biscotti

January 15, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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fruit and four-grain biscotti

We’re on a TWD new year health kick this week with Fruit and Four-Grain Biscotti. The recipe specifies certain fruits and grains. Some of those I had and some I didn’t, but I found suitable subs in my pantry for what was missing. Dorie said she originally made these as “scavenger cookies” to use what she had, so that told me I really couldn’t go wrong here. I had the whole wheat flour and rolled oats, so no problems there. I had ground flax instead of whole seeds, oat bran instead of wheat germ and granulated almonds instead of kasha. I used a combo of dried apricots and calimyrna figs as my fruit. I snipped them into bits with scissors, I task find incredibly satisfying. A task I do not find satisfying is slicing biscotti. Dorie says you kind of have to let it go. It still frustrates me. You can see some of my crumbles in the photo…there were other crumbles you can’t see because I ate them!

I made half a recipe of biscotti, which gave me one log to slice up. I brought a few cookies to the trainers at the gym, who got into them right away. The rest we’ve been enjoying with coffee over the last several days. They aren’t not too sweet, have good texture and great flavor.

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: Coffee-Cardamom Cookies

January 1, 2019 at 11:27 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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coffee-cardamom cookies

Happy 2019, everybody!! I baked and decorated some Coffee-Cardamom Cookies today, so I’d say the new year is starting off quite nicely. These cookies are just the thing to keep the festive spirit from the last couple of weeks going a little longer. With coffee, cinnamon, cardamom and molasses, they’re another type of spice cookie, really. You don’t have to decorate them with royal icing, but if you do, you then have the glue to hold down sprinkles! So I wouldn’t skip it, naturally. These do go well with coffee, as I’m sure you can imagine, and I’m thinking they wouldn’t be too shabby alongside some chocolate ice cream, either. I’ll test that one out tomorrow. Dorie says that the cookies turn crisper as they keep. Right now they’re fairly soft, so I’m interested to observe the change in texture over the next couple of days.

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: Speculoos

December 30, 2018 at 8:11 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 4 Comments
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speculoos

I didn’t realize it until much later, but I grew up eating Speculoos. Although my mom’s family is Dutch, so I should have been calling them “speculaas.” But I just called them “windmill cookies.” And I loved them. This was way before cookie butter was a thing in the US, and you could find Biscoff in just about any store. Windmill cookies were a special treat when we visited my Granny Bea in Michigan.

This was actually my second time making this speculoos recipe. I first made it a couple of years ago when we did the Apple Speculoos Crumble recipe. These crispy, spicy little cookies are perfect for coffee, tea or boozy eggnog. I will say mine were almost too crispy (but great for dunking!). Next time, I’ll cut one or two minutes off the bake time and I’ll try them as roll-outs rather than as slice-and-bakes. Maybe I’ll also sprinkle them with flaked almonds like the windmill cookies I grew up with.

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. Happy New Year!

Tuesdays with Dorie DC: Double-Ginger Crumb Cookies

December 18, 2018 at 12:03 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 8 Comments
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double-ginger crumb cookies

It’s certainly the time of year to be baking with warm spices, and these Double-Ginger Crumb Cookies are a perfect candidate for your cute holiday cookie box. Or my very classy black plastic take-out box, as the case may be…whatevs, they’ll be eaten up regardless of container. These use Dorie’s Do-Almost-Anything Vanilla Cookie Dough, which makes a deliciously buttery sugar cookie, as the base. Fresh ginger gets worked into that dough, which is then rolled and cut. At the restaurant where I work, we keep a tub of sweetened ginger purée around that we use in a couple of things. I think it is really intense and delicious, so I took home a little blob of it to use in my dough. The next hit of ginger in these cookies comes from a crumb topping scented with ground ginger. I like these a lot. They’re not fancy looking, but lovely tasting, and perfect with tea.

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: Christmas-Spiced Greek Honey Dainties

December 4, 2018 at 4:23 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 9 Comments
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christmas-spiced greek honey dainties

Greek Honey Dainties are more often known as melomakarona, and I see them all the time in bakeries in NYC. It’s about time I made some of this deliciousness at home. I sadly never seem to get around to making many Christmas cookies, so I took this as an opportunity to get festive and made the Christmas-Spiced Honey Dainties version. The batter is easy to put together and flavored with so many good things, like orange juice and zest and the usual holiday spice suspects. It is a soft dough though, so I chose to refrigerate it for about half an hour before I scooped and shaped the cookies into their traditional ovals.

After baking and cooling, the cookies are drenched a few times over in a honey syrup similar to the one baklava is soaked in and sprinkled with walnuts (which I toasted while the cookies baked). The honey syrup, btw, is amazing! I veered slightly off the recipe, which called for orange peel, cinnamon stick and whole cloves, and used some mulling spice mix that I have in a little tin (it also has allspice berries and star anise pods in it) and finished it off with a splish of Grand Marnier while it cooled. You bet I saved every leftover drop….I think it will be awesome in tea or hot toddys. The cookies, too, are awesome. They must be handled carefully, but they do keep their texture, even with all that syrupy goodness poured over them. So perfect with coffee, and I’ll soon test them with vin santo…if there is probably a Greek sweet wine I should know about pairing with them, please let me know.

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: Sweet Potato Pie Bars

November 20, 2018 at 12:01 am | Posted in cakes & tortes, cookies & bars, DC, groups, pies & tarts, sweet things, tuesdays with dorie | 5 Comments
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sweet potato pie bars

In my family, you cannot get away without having pumpkin pie on the Thanksgiving dinner table. Specifically Grandma W’s pumpkin pie recipe. But it is not yet Thanksgiving (and in reality I’m not going to my parent’s house this year, and therefore I can do whatever I want without my father losing his sh_t), so I’m going to play around a bit. These Sweet Potato Pie Bars are just a little bit of a deviation from my family’s Thanksgiving norm. They are flavored pretty similarly to pumpkin pie, and I added a pinch of cloves to the recipe’s cinnamon and nutmeg, making them even more alike. I used a whole roasted sweet potato and puréed it (like lovielou did) because I think it’s more tasty than the canned stuff, and it made a nice thick filling because it’s also less watery.

The sweet potato filling gets baked over a base of sweet tart dough. You can serve these as is, or add toasty marshmallows on top. Truth be told, I’ve never been crazy about marshmallows, so I made a mascarpone-whipped cream concoction, spiked with rum because I know my father would approve of that, to swirl on top. I liked these cold from the fridge. Although Dorie says they’re best the day they’re made, I thought they held up really well for the three days it took us to eat them.

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. Happy Thanksgiving!

Tuesdays with Dorie DC: Cranberry Five-Spice Cookies

November 6, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 7 Comments
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cranberry five-spice cookies

When these Cranberry Five-Spice Cookies were being floated around in the month’s nominations, I didn’t realize that they are in the “cocktail cookies” section of the book. This is the section where the cookies lean more savory than sweet…nibbles to go with a glass of wine or an aperitif.  These ones have the texture of sugar cookies, but they are only very lightly sweetened, and are flavored with tart fresh cranberries, salty peanuts and Chinese five-spice powder, an exotic mixture of ground cloves, cinnamon, fennel seeds, star anise and Szechuan pepper.

A lot of times, I like to cut roll-out cookies like these into squares rather than rounds so I don’t have any waste. I sprinkled these with a little mix of extra sugar, salt and five-spice before baking. Even though they weren’t quite what I had in mind when I cracked open the book to make them, I did like them. I thought a bit of spreadable goat cheese on top went rather nicely.

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

TWD BCM Rewind: Basque Macarons

October 30, 2018 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 3 Comments
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basque macarons

Why on Earth did I skip out on Basque Macarons last month? There isn’t anything precious or fiddly about this type of macaron…this is an easy recipe to throw together. At its heart, there are just four ingredients: almond flour, egg whites, sugar and salt. Okay, you have to whisk and fold in some of the egg whites, but I made and baked these at 7:00 in the morning and managed not to screw them up, so I’d call them low stress. I did add in a bit of cinnamon and a dash of almond extract for extra flavor. And I pressed a whole almond into the tops of half of them just ‘cuz. But you don’t have to do any of that if you don’t want to.

These bake up with a sweet, crisp shell and a nice, chewy inside. If feel like I say this with every cookie, but they are so good with coffee! I could even give them to my DF/GF bestie, so they win extra points with me.

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

Tuesdays with Dorie DC: Spiced Pumpkin Jammers

October 16, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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spiced pumpkin jammers

I’ve made a larger galette version and the classic cookie version of Dorie’s jammers before, and these Spiced Pumpkin Jammers are a take on those. Here, a sweet and sandy spiced sablé base is topped with a pumpkin-cream cheese mix and ringed with sweet pumpkin seed streusel. Don’t expect immediate gratification…this is a recipe for when you have some time to spend and want a project.

These can be formed in either rings or muffin tins to get a crisp, round shape. I went with my muffin pan. Rather than roll, chill and cut the sablé dough to fit the tins, I used a little cookie scoop to portion it out right after I made it, and then just pressed it in. Be sure to grease the cavities of the molds well, as these are delicate. You’ll notice these’s one missing in the picture, and that’s because I destroyed it trying to get it out. I ate it anyway and shared a half dozen of the rest with the trainers at my gym (who all have a secret sweet tooth)…we all gave them glowing reviews! They’re like pumpkin pie bites, and, fyi, a little blob of whipped cream on top certainly doesn’t hurt anything.

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: Maple-Star Anise Cookies, Sandwiched

October 2, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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maple-star anise cookies, sandwiched

We’re definitely moving into fall here in the US, and our cookie choices this month reflect that. Maple-Star Anise Cookies are flavored with, you guessed it, maple syrup and star anise (a spice I don’t often use, but have at home as part of a mulling spice blend someone gave me), as well as cinnamon, ginger and orange zest. These are soft and spicy cookies, on the cakey side, and while I suppose you could eat them as is, they are a natural match for maple and spice cream cheese frosting. You can schmear just one side with frosting and have them open-faced, or you can schmear and then sandwich them, which is what i did here. They remind me of whoopee pies, but a bit more delicate. The cookies spread a lot in the oven and need plenty of space on the sheet tray…I found that freezing the dough balls for just the amount of time it took to preheat the oven helped control things a bit and keep them round.

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

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