Tuesdays with Dorie DC: Peanut Butter and Fudge Brownies

June 16, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
Tags: , , ,

peanut butter and fudge brownies

I can’t really say much about these Peanut Butter and Fudge Brownies because my mouth is too full- they are crazy good! Peanut-studded dark chocolate brownies with a layer of PB frosting and a chocolate glaze on top…I mean, come on. I made a 1/3 batch in a loaf pan just to save my figure. I took a cheat on the glaze topping and used some (different) chocolate-caramel glaze I had leftover from a Bundt cake I’d made for a friend a couple of weeks ago. It’s softer than the one in Dorie’s recipe, which sounds like it sets up like a firm sheet on top, and you can see that in my picture. I added some rainbow sprinkles because Pride Month!

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

Everyday Dorie: Three-Pepper Burgers

June 12, 2020 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 6 Comments
Tags: , , ,

three-pepper burgers

I made these Three-Pepper Burgers for Memorial Day dinner, and boy, that seems like a long time ago now! I tweaked the recipe to make them into turkey burgers (meaning I used ground turkey and a spoonful of bread crumbs to help bind it), since I don’t eat beef. The meat is mixed up with herbs, cheese and, of course, three types of peppers— roasted, pickled and spicy. I didn’t have any hamburger buns and I didn’t really feel like buying any…with only two of us, a bag of buns winds up taking space in the freezer forever. I did have some mini pitas on hand that were actually the perfect size to hold a burger. And since they are a little lighter than a regular bun, I could eat more sweet potato fries!

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see all the burgers the group made this week.

Tuesdays with Dorie BCM: Ladyfingers

June 9, 2020 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 7 Comments
Tags: ,

ladyfingers

This is not a great picture. I whipped up this baby batch of Ladyfingers kind of last minute and then rushed to get a few snaps before the sun went down. These Ladyfingers are the fresh, spongy kind (as opposed to the dry, crispy kind I buy when I make a tiramisu). I didn’t mind that they baked into each other, and in fact I was quite pleased that this scrap of parchment was just big enough for me to pipe my batter onto! I threw together a strawberry shortcake thing with my sponge slab for a quick dessert, and it hit the spot.

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: They-Might-Be-Breakfast Cookies

June 3, 2020 at 1:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
Tags: ,

they-might-be-breakfast cookies

This will be an even shorter than usual post this week, as cookies aren’t really at the forefront of my mind. They-Might-Be-Breakfast Cookies are tasty, chunky cookie blobs, dense with dried fruit, oats and coconut. I used dried apples and apricots but whatever combo of dried fruit you have would be good. Next time, I’d cut the fruits up a little smaller than I did. They kept wanting to pop out of the cookies.

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 BCM: Tea and Honey Pots de Crème

May 26, 2020 at 12:01 am | Posted in BCM, groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 5 Comments
Tags:

tea and honey pots de crème

We’ve made several versions of pots de crème during our TWD journey, but these Tea and Honey Pots de Créme might be my favorite. Shocking since no chocolate is involved. Haha. I steeped the cream with a tea from Kusmi called Sweet Love that I originally got as a small sample tin, but I liked it so much that just yesterday I ordered a big one. It’s a black tea with things like cardamom, cinnamon, liquorice and pink peppercorn, and it went really well with the rose extract Dorie suggests adding to the honey-sweetened tea base. It was really flavorful and this round of PdC for some reason baked nicer that my last one, which developed something of a fatty skin on top. I didn’t even feel the need to decorate these with whipped cream and sprinkles! I baked them off in some cute little teacups that I got when we lived in Sydney. I’m down to only three of them now though– broke one during wash-up in the kitchen sink! Oopsies. Stuff happens, I guess, and they weren’t expensive (although this is the third thing I’ve shattered in the last couple of weeks, so maybe I need to be better focused).

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

Everyday Dorie: Ponzu Chicken

May 22, 2020 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, savory things | 7 Comments
Tags: , ,

ponzu chicken

I should call this particular Ponzu Chicken the “pandemic pantry version.” I made a few fiddley-dos to get this dish on the table for dinner, but I don’t think they strayed too far from the original. Ponzu sauce is the star of a spicy marinade that flavors chicken breasts. I had neither ponzu nor chicken breasts. Hmmm…I did have boneless, skinless chicken thighs (which I prefer anyway) and I know how to concoct a faux ponzu from tamari, mirin, and mixed citrus juice. I went with it and marinated my thighs for for several hours before cooking them up in my cast iron pan. I gave the thighs a bit more time than breasts would have taken, and made sure they were cooked through by checking their internal temp. I poured the leftover marinade straight over the thighs in the pan (rather then transfer them to a plate) near the end of the cook time, and basted the meat with it as it came to a boil and reduced down to a sticky glaze. I had some leftover veggies from Chinese take-out the night before and some fresh ramen noodles in the fridge to serve with it…a yummy hodgepodge.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what else the group made this week. Next time, we’ll go back to making the same recipe as a group.

Tuesdays with Dorie DC: Salt-and-Pepper Sugar-and-Spice Galettes

May 19, 2020 at 12:02 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
Tags: , ,

salt-and-pepper sugar-and-spice galettes

Dorie calls these Salt-and-Pepper Sugar-and-Spice Galettes “winter cookies” because of the warm spices (including cinnamon, sugar, cloves and black pepper), but they are good little sugar cookies any time of year. The leaves on my backyard tree tell me it’s spring out there, and I found these galettes perfectly lovely with a cup of coffee just the other day. In fact, I added an extra bit of the spices, because they didn’t come through that strongly in the dough. A little almond flour makes the baked cookies crumble nicely. They are baked in a muffin tin so they keep that good puck-like shape. I sprinkled cinnamon sugar on top before 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 anytime!

Tuesdays with Dorie BCM: Fruit and Nut Croquants

May 12, 2020 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 5 Comments
Tags: ,

fruit and nut croquants

These Fruit and Nut Croquants look a lot biscotti…they are full of good tidbits and formed into logs that are baked and sliced just like biscotti. But they are only once-baked, so while croquant means “crunchy,” they aren’t that crunchy. Mine got softer as the days went days went by, and I actually liked that, especially since they still stayed sturdy enough to dip into coffee.

I used whole skin-on almonds, sliced dried figs and raisins and I swapped some of the AP flour for einkorn. They also have vanilla and almond extracts, orange zest, nutmeg and cloves. They had lots of flavor and were just sweet enough.

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

Everyday Dorie: Western Frittata

May 8, 2020 at 4:22 pm | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things | 9 Comments
Tags: , , ,

western frittata

I have made many versions of this Western Frittata since getting the book Everyday Dorie— most of them were not even very Western. I also have many photos of the many versions and I don’t even exactly remember what I put in them. I think this particular one is probably more of an Italian Frittata…looks like I used sun-dried tomatoes, red peppers and pesto. I can’t be sure because there are so many things you can do with a frittata. It’s a lot like the Ginger Fried Rice we made, in that it’s a fridge-raiding, use what you have, get rid of bits and bobs kinda thing. It’s perfect for what’s going down right now, and I mix it up on the regular now that I’m making breakfast for two every.single.morning.

I have a small cast iron pan, so I do roughly a half-recipe of Dorie’s frittata, except instead of four eggs I only use three because I prefer them a little thinner and they cook a little quicker.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to what everyone made this week.

Tuesdays with Dorie DC: Cocktail Puffs

May 5, 2020 at 8:11 pm | Posted in DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 4 Comments
Tags: , , ,

cocktail puffs

In addition to my daily afternoon tea time, I have daily pre-dinner apéro time. That sounds fancier than it is– last night we had popcorn– but the point is that I’m on the look out for some good savory snacks. Cocktail Puffs are in the “cocktail cookies” section of the book and, filled with anything from olive tapenade (my choice) to pesto to cheese, they sounded promising with a half-glass of wine.

The full recipe makes 50 puffs. Even if NYC is quarantined through summer, I don’t know if I can deal with that many! I need some snack variety, so I made just a quarter recipe. The dough is a snap to do in the food processor, and a combo of cold yogurt and butter, plus one fold of the dough, makes it flaky. It’s also soft and requires a lengthy chill time. I know my focus is not the sharpest these days, but I had to read the instructions like 5 times to figure out how the heck to form the puffs. There was a lengthy description of measurements and the cutting of strips, and, as a visual learner, I wished for an illustration. But I think I got it in the end and I was totes ready for a cocktail after that.

When I pulled my puffs out of the oven, I dusted them with a little paprika. I liked them…they were flaky and savory…but I would have liked them a little bigger. They were thimble sized, and I wish they had been double that to get more puff and filling. Also, I couldn’t help but think that they’d work just as well with bought puff pastry. On the flip side, it probably means this dough would be good used in other ways, too, so maybe I’ll give that some thought.

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 anytime!

« Previous PageNext Page »

Blog at WordPress.com.
Entries and comments feeds.