Tuesdays with Dorie BCM: Granola Energy Bars
January 13, 2015 at 12:01 am | Posted in BCM, breakfast things, cookies & bars, groups, sweet things, tuesdays with dorie | 20 CommentsTags: baking, cookies
Granola and yogurt is my standard weekday morning brekkie. It’s fast, it’s easy and I like it. Sometimes I add a banana to jazz it up but, all in all, I keep it all pretty plain, so it’s fairly healthy. A lot of store-bought granola is anything but, with loads of sugar and add-ins. Store-bought granola bars are usually the same way…more like candy bars than healthy snacks. I eat enough sugar for dessert, so I try to avoid those “extra” sweets during the day. If you wanna control what goes in it, I guess you gotta make it yourself!
These Granola Energy Bars are loaded with nuts, seeds, dried fruit (I used raisins, cherries and apricots) and oats, of course, bound together with brown rice syrup. I think the brown rice syrup helps keep the bars chewy, too, but corn syrup or golden syrup would be likely substitutes if you can’t find it easily. These were a cinch to make, and I feel good about what went into them. And they’re filling, too, if you just need a little something to hold you over.
I bought the brown rice syrup at the health food store just for this recipe, so I’m not sure what I’ll do with the rest of the jar…apart from making more granola bars. Perhaps I’ll tweak the recipe to make my own homemade, fresh version of the candy bar kind with mini chocolate chips and peanuts, for dessert, of course.
For the recipe, see Baking Chez Moi 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 BWJ: Inside-Out, Upside-Down Tirami Sù
January 6, 2015 at 12:01 am | Posted in BWJ, general pastry, groups, ice creams & frozen, other sweet, sweet things, tuesdays with dorie | 15 CommentsTags: fancy
Gale Gand’s Inside-Out, Upside-Down Tirami Sù is pretty different from the tiramisu I usually make. The flavors are all here, but this reinterprets the dessert into a mix of textures and temperatures. Instead of ladyfinger biscuits soaked and layered into something so soft you can glide a spoon through, here you get shatteringly crisp phyllo disks sandwiching a luxurious mascarpone sabayon and an icy-cold espresso granita.
I baked off my scrunched up phyllo disks in 4-inch ring molds, which worked really well. I left the ginger out of the sugar sprinkled on top of them, because I didn’t want that flavor here. I did, however, want a nice splash of Kahlúa in my sabayon, so I added that.
This is kind of a posh plated dessert, but you can get the three easy steps (phyllo disks, granita and sabayon) done earlier in the day and just assemble it all right before serving. You really can’t wait to eat it once you’ve put the granita on, because it starts to melt immediately! By the way, I have plenty of granita left in the freezer…I’m thinking of turning it into an espresso-frappe-milkshake-type concoction. Bonus.
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
TWD BWJ Rewind: Cranberry-Walnut Pumpkin Loaf
December 30, 2014 at 12:42 am | Posted in breakfast things, BWJ, groups, sweet things, sweet yeast breads, tuesdays with dorie | 5 CommentsTags: baking, bread
Happy New Year! This time last year, I resolved to do a better job of using up odds and ends in the kitchen. I’ve done a pretty good job with that in 2014, and, in fact, this Cranberry-Walnut Pumpkin Loaf from Steve Sullivan used up some leftover pumpkin puree and cranberries I had hiding in the freezer. Of course, now I have half a loaf of bread in freezer instead, so maybe it’s actually a wash for the time being.
The group made this bread back in the fall of 2012, and two years later I don’t remember why I skipped out on it at the time. When I hear “pumpkin bread,” I usually think of a quick bread, but this is actually a yeasted loaf. It’s a bit like a lean brioche with a bit of pumpkin puree (I used canned) mixed in, along with fresh cranberries, walnuts and raisins. I imagine you could play around with those add-ins a bit.
I changed two things when I made this bread. First, the recipe calls for an overnight rest in the refrigerator, followed by a lengthy stay on the counter the next day to come back up to room temp. I, of course, did not properly familiarize myself with the recipe before I jumped in, so I was totally unprepared for that. Instead of the fridge rest, I gave it a second countertop rise (a little over an hour) in the bowl before shaping it and giving it it’s final proof. Second, the recipe divides the dough into three mini loaf pans. I don’t have those pans, so I cut the recipe in half and made a medium-sized loaf (8″x4″) instead. I got a nice, tall loaf so thankfully my changes didn’t do anything bad to the dough.
I like this bread! It doesn’t taste much of pumpkin, but the puree gives it a pretty golden-orange color. And the pops of cranberries, raisins and walnuts are nice. It makes good cinnamon toast, like we had it here, for breakfast.
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see if anyone else did a rewind this week, and see the links page from the Cranberry-Walnut Pumpkin Loaf week a couple of years ago!
Tuesdays with Dorie BCM: Gingerbread Bûche de Noël
December 23, 2014 at 12:01 am | Posted in BCM, cakes & tortes, groups, layer cakes, sweet things, tuesdays with dorie | 23 CommentsTags: baking, cake, dessert, holiday
It’s almost Christmas, and that means it’s time to get fancy in the kitchen! Something like a Gingerbread bûche de Noël sounds like the right way to celebrate. Way back in the early days of this space, I made another bûche. That one was all done up with stumps, meringue mushrooms and faux wood grain…this one’s easier in that it’s just a roulade but it’s still a showstopper and, of course, it still has several steps. In addition to a gently-spiced geniose-style gingerbread sponge cake, there’s a cream cheese filling, a marshmallow meringue frosting and, for crunch and sparkle, a pecan praline.
If you’re the organized type, you can actually break up the steps and knock out the praline and filling a day in advance, but I did it all start to finish in one afternoon, so I can tell you that it’s procrastinator-friendly, too. I did kind of goof up the cake a bit, and you can see it in the center of the spiral. I deflated the cake batter while mixing in the butter at the end. I was pretty annoyed with myself, and worried it would be like eating a rubber mat, but there’s a lot going on with this cake and we also had it with a scoop of eggnog ice cream, so it really wasn’t that noticeable. Next time, I’ll do better with that. Although the marshmallow makes a stunning, glossy, snow-white frosting, I had a lot left over…next time, I’ll also try cutting that amount in half. I’ll reduce the cream of tartar in the frosting a bit as well because I think it gave the marshmallow a slightly acidic taste. If you’re on the fence about gingerbread (I know not everyone is crazy about it), the flavoring here is very subtle…no molasses or cloves or other dark and mysterious flavors.
For the recipe, see Baking Chez Moi by Dorie Greenspan (it’s also here and here, along with a video). Don’t forget to check out the rest of the TWD Blogroll. Happy holidays!! xoxo
Tuesdays with Dorie BWJ: Chocolate-Mint Nightcaps
December 16, 2014 at 12:01 am | Posted in BWJ, cookies & bars, groups, sweet things, tuesdays with dorie | 9 CommentsTags: baking, chocolate, cookies, dessert, holiday
Every Christmas, I have visions and hopes of a cookie baking extravaganza. And every Christmas, other things (work, visitors, forgetting to buy sugar, general laziness) seem to get in the way…not only is there no baking extravaganza going on in my kitchen, there is not a single cookie to be found. I try my best not to poop out on TWD each week, and lucky for me these Chocolate-Mint Nightcaps from Marcel Desaulniers are, ya know, seasonally flavored. I think I’ve finally make a Christmas cookie– yay!
These are little cocoa sandwich cookies, filled and (night)capped off with a squiggle of dark chocolate and mint ganache (the recipe calls for steeping fresh mint, but a drop or two of peppermint extract is what I used in its place). Before I had even read the recipe, I made the assumption that the cookies would have a fauxreo thing going on…I was a little surprised that I wound up with a cakey batter when I mixed the dough. I made these late in the day and sandwiched a few as soon as they’d cooled. They were so soft and crumbly…even though it was clear that they weren’t going to be crispy wafers, I was not expecting them to fall apart like they did. Kind of of discouraging, but I decided to let the rest of my batch of cookies hang out unfilled overnight. Actually, I decided to let them sleep in the freezer, thinking that would really help them set (whether or not that was necessary, I don’t know). When I put them together with the ganache the next day, they’d firmed up and were like fudgy, minty brownie cookies. Seriously good….I only made a quarter-batch, or I’d definitely leave a couple out for Santa.
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BCM: The Rugelach That Won Over France
December 9, 2014 at 9:53 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 11 CommentsTags: baking, cookies, dessert
The Rugelach That Won Over France is a spiral of cinnamon sugar, coconut, pecans, chocolate and dried cherries. I’ve made other Dorie rugelach once, no twice, before…in fact, hers is the only rugelach I’ve ever made. She uses essentially the same cream cheese pastry dough in each, and it’s great. It’s easy to make in the food processor, pretty easy to roll out and bakes up nice and flaky. But, while this version may have won over France, it wasn’t my favorite flavor combination. I thought it was a little dry compared to the other two, and I realize the difference is likely because they had some sort of jam in the filling and this one didn’t. I’d certainly give this a shot again, but would swap out the chocolate for some fruit jam.
I followed the recipe here, but instead of freezing my rolled up rugelach logs before slicing, I just chilled them in the fridge for a couple of hours. Then I cut them an inch thick, rather than 1/2-inch thick, for chunkier cookies.
For the recipe, see Baking Chez Moi 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: Cranberry Crackle Tart
November 25, 2014 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 18 CommentsTags: baking, dessert, holiday, tarts
If you’re still on the fence about what to make for this Thursday’s dessert, let me make your decision harder by throwing one more option your way. This Cranberry Crackle Tart from Baking Chez Moi is for people who don’t mind breaking a bit with Thanksgiving tradition. It has a cookie-like base of sweet tart dough (fondly known to those in professional pastry circles as “STD”…we keep it classy), a layer of jam (which you can’t see here) and a meringue topping with cranberries folded though. The topping is like a crispy-edged marshmallow– the sweetness is interrupted by little bursts of softened, tart berries. This is meant to be a larger tart, but I didn’t need so much for the two of us on a random weeknight, so I just made a couple of individual tartlets (they took quite a bit less time to bake, btw). The big one, with its pretty, swirly meringue top and ruby-colored berries peeking through, would make an impressive dessert for a crowd. And it’s a light one, too, after a big dinner.
The hidden jam layer can be any red jam, really, like strawberry, raspberry or cherry. I made a cranberry sauce ahead of time from the extra berries that weren’t going into the tart and I used that instead. We ate our tarts with whipped cream, and my husband said it reminded him of pavlova with a cookie crust.
For the recipe, see Baking Chez Moi 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 BWJ: Amaretti
November 18, 2014 at 9:50 am | Posted in BWJ, cookies & bars, groups, sweet things, tuesdays with dorie | 15 CommentsTags: baking, cookies
My husband is half-Sicilian, and he and his family live for Italian-American bakery sweets in a way that I can’t quite understand. I knew he’d be all over Nick Malgieri’s Amaretti cookies because he never passes them up in the case at Court Pastry Shop here in Brooklyn. They’re easy enough to make at home, though…you just need some canned almond paste, and couple of egg whites and some sugar.
R, my husband, also requires pine nuts on his amaretti. Am I right that that makes them pignoli cookies? He has expensive tastes– pine nuts are like $46 a pound here! Luckily I can buy just a small scoop at Sahadi’s. I tried to be cheap with them without looking like I was being too cheap with them. I don’t love amaretti the way that R does, but these are good and just like at the bakery…crispy outside, chewy inside, sweet and full of almond paste flavor.
For the recipe, see Baking with Julia by Dorie Greenspan. There’s a video of the BWJ episode showing how to make the amaretti cookies. Finally, don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BCM: Palets de Dames, Lille Style
November 11, 2014 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 29 CommentsTags: baking, cookies, dessert
In case you didn’t think Dorie Greenspan’s sweets were well-represented here (I’ve only made about 300 of them), I’m thrilled to tell you that Tuesdays with Dorie, the BCM edition kicks off today! Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere is Dorie’s latest gem. It’s a huge book filled with recipes– some are French classics, some are French twists and some are not-so-French, but her Parisian friends love them. We’ll be baking from BCM on the second and fourth Tuesdays of each month, and Laurie, Jules and I hope we’ll see a lot of new bakers join in the fun! The recipes are awesome, the rules are relaxed and there will be group nominations each month to decide what we’ll make– fun!. (Don’t worry– we’re not abandoning Baking with Julia. In fact, we’d love to have more folks jump in as we move through the second half of that book.)
Now, onto Palets de Dames, our first recipe! Palet means “puck” in French. While they may be shaped like little disks, there’s nothing hockeypuck-ish about these little cake-cookies. They’re soft and flavored with vanilla and are a perfect tea or coffee break treat. The cookie dough is actually like making a simple cake batter and the icing is just whisked together. Not too hard, although somehow I did manage to make a little screw up. I think I was actually supposed to dip their bottoms in glaze and serve them upside-down. I did the opposite. Oh well…ce n’est pas grave, as they say. They’re still dainty and cute, and I thought they deserved a little sparkly bling on top of the sweet glaze to celebrate our first BCM post.
For the recipe, see Baking Chez Moi 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 BWJ: Sunny-Side up Apricot Pastries
October 7, 2014 at 12:01 am | Posted in breakfast things, BWJ, general pastry, groups, sweet things, tuesdays with dorie | 14 CommentsTags: baking, breakfast
Michel Richard is a chef with a sense of humor. Case in point, these cute Sunny-Side Up Apricot Pastries. At first glance, they’re fried eggs on toast. At first bite, they’re poached fruit and pastry cream on top of crispy puff pastry.
Before you can have these for breakfast (or for dessert, if you are like I am and this is too much to process in the morning), you have to make pastry cream and poach fruit. I’d take care of these a day in advance. You also have to deal with the puff pastry situation and decide if you are going to buy it or make it. I’ve worked in restaurant and bakery kitchens for more than 10 years now…while not every place I’ve worked has made puff from scratch, a few of them have, so I’ve laminated me some dough. Frankly, it can be a pain in the neck (literally). On a large scale, those of us with no upper body strength (who me?) struggle to roll a ginormous batch by hand if there isn’t a dough sheeter. If the kitchen’s too hot, butter oozes everywhere. It’s often a rush-job because no one bothers to mention that they took the last sheets from the freezer and left me with nothing for the day’s production. But, I’ve made this very puff pastry dough recipe at home before–I actually chose it several years ago when I hosted a Daring Bakers Challenge— and I know that it’s not hard at all, especially if you make it a day or two before you need it and the temps are relatively cool. If you are on the fence, a half-batch is super-approachable, doesn’t take too much counter space to roll and will give you plenty of puff for treats. And if you’re still on the fence, just get a nice store-bought one….I do it all the time, so no judgments.
Apricots aren’t in season here anymore, so I had planned to just use canned ones instead (and also skip the recipe’s poaching step). Then at the Greenmarket this weekend, I saw that nectarines are still around, so I picked out a few of the smallest “apricot-sized” ones and went ahead with those. I gave them a gentle poach and left their skins on. I thought they were pretty, but they kind of wrinkled up in the oven. Next time they’re coming off. Next time I’ll also leave the puff a little fatter than the book indicates. I think the recipe says to roll it too thin, so while the front and back ends puffed nicely, the sides were a little flatter than I would have liked. Super crispy, though.
These were delicious, and a fun weekend kitchen project. I’ll make them again, especially since I have extra homemade puff in the freezer now. Here’s a document that I typed up about making puff pastry for my DB Challenge back in 2009…somewhere near the end are some tips and suggestions.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here). There’s a video of the BWJ episode showing how to make both the puff pastry dough and the pastries. Finally, don’t forget to check out the rest of the TWD Blogroll!
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