Tuesdays with Dorie DC: Sebastian’s Remarkably Wonderful Brownies

February 6, 2018 at 9:11 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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sebastian’s remarkably wonderful brownies

We’ve done lots of brownies and brownie-like-things with TWD by this point. But brownie possibilities are apparently limitless, so here are Sebastian’s Remarkably Wonderful Brownies. These are cocoa-only brownies, so no need to dip into your chocolate stash. I used Valrhona cocoa powder, which made them quite dark. They are very flavorful and they are the chewiest brownies I’ve ever made, which I guess is due to the long whipping time for the butter (not melted!), sugar and eggs. I like this chew a lot…it is remarkably wonderful.

sebastian’s remarkably wonderful brownies

For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already!

TWD Rewind: Brown Sugar-Pecan Shortbread Cookies

January 30, 2018 at 8:42 am | Posted in BFMHTY, cookies & bars, groups, sweet things, tuesdays with dorie | 7 Comments
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brown sugar-pecan shortbread

So, ten years ago at the start of January, my buddy Laurie started Tuesdays with Dorie to bake her way through the copy of Dorie Greenspan’s Baking: From My Home to Yours  that she’d just received for Christmas. What could have been a perfectly fun solo project turned into an even more fun international group bake-along. I have no idea anymore how I first heard about the group (except to say that the food blogging world was much smaller ten years ago), but I jumped on immediately and over the course of several years baked (and took many blurry photos of) every recipe in BFMHTY. Well almost…the very first recipe that Laurie chose to tackle from the book, the Brown Sugar-Pecan Shortbread Cookies, went unmade by me. And since I was so very close to book completion, it had been nagging at me ever since I put BFMHTY back on the shelf and moved on to BWJ, BCM and DC.

It may take enduring ten years of vague, low-level guilt for me to get around to doing something, but here those cookies are. I made a quarter recipe and instead of rolling the dough and cutting it into squares, I patted it out into a six-inch cake pan lined with parchment. Then I cut my round into wedges while it was still hot with a bench scraper. These are nice and sandy, a little nutty and a little caramely. Book done, guilt gone and cookies on the counter. All’s well.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or find it here.

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 DC: Chunkers

January 2, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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chunkers

Chunkers are basically chocolate held together with more chocolate– awesome! Start with a brownie-like chocolate base, stir in a ton of chopped milk and dark chocolate, as well as dried cherries and cashews, and you get chunky, chewy, gooey globs. I made mine on the small side, but you can go big with them as well. You could mix up the fruit and nuts, too. I can see these taking well to lots of combos. They’re a delicious way to kick off a new year of cookie baking.

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: Chocolate Saucisson

December 19, 2017 at 12:01 am | Posted in candy, cookies & bars, DC, groups, sweet things, tuesdays with dorie | 8 Comments
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chocolate saucisson

Sometimes I want to make something just because it amuses me. That was the case with this Chocolate Saucisson (or salami). I just love this…especially the powered sugar “mold” on the outside. It’s a confection that’s made all over Europe, but I think the chocolate salami is actually having a moment here in New York. This holiday season I’ve seen them for sale at several of the small “fancy food” shops around Brooklyn and Manhattan. TWD– so on trend!

This seems more like a candy than a cookie to me, although it does have cookies in it. It’s no-bake, with the crushed cookies and dried fruit and nuts bound into a log by a truffle-like chocolate mixture (containing raw eggs, btw). I used Thé Brun cookies that I had leftover from the Moka Dupont I made a couple months ago, apricots and pistachios, but I think you could certainly mix up the add-ins. A little slice of the saucisson is all you need, because it’s really rich. That said, I keep going into the fridge to cut off slivers, so I’m glad I only made a small one!

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

Tuesdays with Dorie BCM: Classic Linzer Cookies

December 12, 2017 at 10:43 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 6 Comments
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classic linzer cookies

I’d pretty much slack off on making Christmas cookies if it weren’t for TWD. I’m glad for the nudge, though, because it’s fun, and when they’re roll-out cookies like these Classic Linzers, a good excuse to bust out my special cutters. The main recipe for these Linzer cookies is actually a cocoa and spice one. I’ll try that sometime, but here I decided to skip the cocoa powder and most of the spicing and go with Dorie’s classic Bonne Idée alternative instead. This recipe is an almond-based one, although hazelnuts are also traditional for Linzer cookies and I bet can be successfully subbed. The dough is made in the food processor…I love this…so easy.

I dipped into my fridge jam collection to fill these…some with lingonberry, some with cherry and others with huckleberry. Linzers can be sandwiched with many things, including ganache if you fancy chocolate inside, but a snowstorm of powdered sugar on top is always a must.

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: Princeton Gingersnaps

December 5, 2017 at 4:29 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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princeton gingersnaps

I like gingersnap cookies much better than gingerbread cookies. And these Princeton Gingersnaps are a very fine example of a good gingersnap. They have ginger three ways: fresh, crystallized and ground. Because Dorie doesn’t mess around. This dough is a snap (haha) to make as well. It’s all done with a few zaps of the food processor. Roll the dough (after chilling) into balls, dip in sugar and bake. They flatten out and get nice and crackly in the oven. I baked them so they had crispy edges but kept a little chew in the middle. Perfection!

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: Pumpkin Whoopie Pies with Dulce de Leche Filling

November 21, 2017 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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pumpkin whoopee pies with dulce de leche filling

It’s Thanksgiving week here, so I guess it’s about time I make some pumpkin treats. Pumpkin Whoopie Pies with Dulce de Leche Filling sound like a good place to start. Whoopee pies are actually little cakes sandwiched with frosting…that explains why I like them so dang much. These pumpkin cakelettes are very moist, appropriately spiced and studded with cranberries. The recipe calls for fresh cranberries, but I’d already used up my bag making sauce for Thursday’s dinner. I plumped up some dried ones instead, and they worked just fine. Dorie says you can bake the whoops off in a muffin tin for uniform shape, but I chose to go freeform because I didn’t want them looking too much like muffins. I used a cookie scoop to get clean, round potions, and they baked up evenly enough for me to match them up well. The filling for these whoopie pies is supposed to be marshmallow fluff mixed with dulce de leche. Cream cheese frosting is also a natural match. I had this little bit of buttercream in the freezer, and since I’m on a tear to use up the odds and ends in my fridge, I mixed that with DDL and went with it. Delicious.

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: Kerrin’s Multigrain Chocolate Chip Cookies

November 7, 2017 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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kerrin’s multigrain chocolate chip cookies

Just when you think you’ve probably made every chocolate chipper out there, along comes another version to try. Kerrin’s Multigrain Chocolate Chip Cookies have a nice amount of whole wheat and buckwheat (in addition to chocolate!) to give them great flavor and chew. The buckwheat here is in the form of both flour and kasha. I love buckwheat pancakes, so I usually have the flour on hand in the fridge, but I don’t have the kasha. I do have a box of something called “cream of buckwheat cereal” and I used that instead. Worked just fine. These cookies get finished with a sprinkle of sea salt (or my favorite Murray River salt from Australia), always a nice touch. They’re winners in my book, and pretty, too, with rich color from the buckwheat flour and crackly tops.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It’s also here. 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: Crumb-Topped Apple Bars

October 31, 2017 at 8:56 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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crumb-topped apple bars

Well, it’s Halloween night and I’ve just finished handing out eight bags of candy, so I can now concentrate on my delinquent TWD posts. These Crumb-Topped Apple Bars…I made them a few weeks ago, but getting a post up seems more work than baking sometimes…I let it slide. These were delicious, though. Just like apple crumble pie (my favorite variety of apple pie), but easier. The crust and crumb topping are made from the same brown sugar cookie dough. I added rains and walnuts to my apple filling. I made a half batch of the bars, but probably could have done with a full, since I found that they did freeze really well. Ice cream and caramel sauce seemed natural partners for these, but they were also great straight-up.

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!

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