Tuesdays with Dorie DC: Coffee Malteds

July 18, 2017 at 10:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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coffee malteds

I love the flavor of malt and I also love coffee, so needless to say, these Coffee Malteds were a hit with me. But while I do love malt, I usually can’t seem to get through an entire container of malted milk powder, so I decided not to go out and buy it just for one recipe. I do happen to have a jar of malt syrup in my fridge, so I added a bit of that instead. I used way less than the 1/4 cup of powder in the recipe– just a spoonful since the flavor is so much more powerful, and since it’s a liquid ingredient instead of a dry. I didn’t get the crumbly dough that the recipe indicated, and I’m guessing it was because of the malt syrup. My dough was a little sticky, so I just gave it a good chill before baking it off. I didn’t worry about it too much…I’ve found that if I am confident that my dough will become cookies or my batter will become cake, then it almost always does (and if it doesn’t, it’s because I’ve really screwed up.)

Dorie makes a special note in the recipe that the cookies won’t look completely done when it’s time to take them out of the oven…this is to keep their chewy texture. One of my favorite things about these cookies is that, because they are chewy, they make fabulous ice cream sandwiches. Try it out with a scoop of coffee ice cream if you make them.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It was also Dorie’s #cookiesandkindness selection for the month of July, so you can find the coffee malteds recipe on her site, too. Don’t forget to check out the rest of the TWD Blogroll. 

Tuesdays with Dorie BCM: Summer Market Galette

July 12, 2016 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
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summer market galette

It’s like– BOOM– all of a sudden there’s so much fruit at the farmers’ market.  Perfect time to make a Summer Market Galette.  You can toss just about whatever stone fruit or berries you desire into this thing…I used a couple of peaches and apricots, a plum, some cherries and some blueberries.  It all bakes up into bubbly sweet goodness.

I had a round of dough in the freezer leftover from Dorie’s Jammer Galette and pulled that out to use here.  It wasn’t until I started to fold and pleat the dough over the fruit that I noticed something seemed strange and remembered the Jammer actually used a sablé cookie dough and not the regular flaky galette dough.  Oopsies!  The galette was still delicious, and the soft cookie-like dough made it seem almost like a cobbler.

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

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