Tuesdays with Dorie BCM: Olive Oil and Wine Cookies
September 22, 2020 at 5:38 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 4 CommentsTags: baking, cookies
These Olive Oil and Wine Cookies are kind of a cousin to the Canistrelli we made a few weeks ago. They hail from the south of France, where olive oil is more widely used than butter. I used a sweet white wine in the dough that was actually homemade by someone I know…please don’t tell, but it’s better to bake with than it is to drink…haha. I don’t think I got the dough shaping down here. They are supposed to have chubby middles and tapered, pinched ends but mine look a little wonky. No matter, they baked up crunchy and made good coffee dunking treats anyway (although TBH, I liked the Canistrelli a bit better for their anise flavor).
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: Popcorn Streusel Tops
September 15, 2020 at 4:42 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies
These Popcorn Streusel Tops are corny little cookies. Actually they are really fun and tasty. A cornmeal-corn kernel shortbread that’s topped with streusel and popcorn makes a cookie dressed for a party. Baked in rings or muffin tins, these reminded me a lot of Dorie’s famous Jammer cookies, but with corn and without jam. I liked them very much, but the wheels in my dessert brain are always spinning, and after tasting them, I am convinced that they can be tweaked very well into the Jammer format. I am imagining making the corn cookie base, adding a bloop of either strawberry or blueberry jam on top of each cookie and then ringing the jam with the popcorn-streusel mix. Sounds good, right? I’ll try this one day and report back.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
Everyday Dorie: So-Good Miso Corn
September 11, 2020 at 7:44 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 5 CommentsTags: everyday dorie, savory, vegetables
In peak corn season, I’m always looking for fun things to do with the ears I bring home from the market. This So-Good Miso Corn went over well here, especially with the guy in the house who prefers his corn to be cut from the cob. Fresh kernels are sautéed with butter and miso and sprinkled with za’atar and cayenne. On paper, it kind of seems like a mash-up of flavors, but I used a very light miso and it all worked nicely. Dorie suggests a variation with seared squid to make it into more of a main course…while I wanted to keep the corn as a side dish, she did spark an idea. I have a packet of dried shredded squid, a sweet and savory snack that I got at a local Japanese market, and put a little floof of it on top of the corn.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our beet bowls this week.
Tuesdays with Dorie BCM: Caramelized Cinnamon-Milk Chocolate Tart
September 8, 2020 at 12:04 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 6 CommentsTags: baking, chocolate, tarts
This Caramelized Cinnamon-Milk Chocolate Tart was a yummy treat. The ganache filling (made with milk chocolate and cinnamon-infused caramel…I used ground cinny instead of a stick) reminded me of a candy bar, so that made we want to top it with salty peanuts. I’ll make this one again when I have some extra sweet tart dough around. 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: Classic Brownies
September 1, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 CommentsTags: baking, brownies, chocolate, cookies
It’s back-to-school time (or something like that?) and we’re studying the classics…Classic Brownies, that is. No crazy mixing method, no ganache topping, no swirl of tahini, these are straight-up brownies with a nice crust and loads of walnuts, which you can leave out, if you must.
Brownies are perfect for sharing. I packed these up in a takeout container and brought them to an outdoor, socially-distant meet-up with my gym trainer friends in Prospect Park. It was nice to be outside (even though I fear the sun), drinking wine and eating brownies with people I’ve missed.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Everyday Dorie: Blueberry-Buttermilk Bundt Cake
August 28, 2020 at 2:33 pm | Posted in bundt cakes, cakes & tortes, everyday dorie, groups, simple cakes, sweet things | 5 CommentsTags: bundt, cake, everyday dorie
This Blueberry-Buttermilk Bunt Cake is everything I want in a summer dessert…soft cake that’s just sweet enough, with big pockets of blueberries. It’s simple, but beautiful, thanks to the magic of a Bundt pan. I made a berry glaze to go on top, and while the cake surely didn’t need it, I don’t regret it one bit.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our cakes this week.
Tuesdays with Dorie BCM: Canistrelli
August 25, 2020 at 10:39 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 4 CommentsTags: baking, cookies
These Canistrelli were a nice treat to have around for coffee breaks. They are a Corsican cookie, made with olive oil, white wine and pastis. I’d never had Canistrelli before, but something about them was familiar…not sure, but maybe they are similar to a cookie that my in-laws buy from an Italian-American pastry shop? I actually used ouzo (which I keep around to flame off saganaki, one of my favorite treats) in mine instead of pastis, and it worked great to get that bit of anise flavor. They’re easily mixed together and the soft dough is cut up into little cubes or diamonds. They aren’t too sweet, but the nuggets are coated in sugar before baking, so they get a nice crunchy crust when they bake.
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: Biarritz Cookies
August 18, 2020 at 8:10 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies
Dorie remembers Pepperidge Farm’s now discontinued Biarrtiz Cookies with such fondness, that she decided to recreate them at home. (A bit of research revealed that they actually still exist, and are made by the Belgian cookie company that originally “invented” them and licensed the rights to make them, and several other cookies, in the US for a time to PF). A traditional Biarritz is a single cookie with a tempered chocolate-coated bottom side, but I went the ganache sandwich route and turned them into something more like a round Milano.
The batter is pretty much a tuile batter, with beaten egg whites and melted butter incorporated into the dry ingredients. It’s flowy and not stiff, but it’s not spread paper thin like a tuile, so it keeps a bit of a rounded shape when baked. I really don’t like using a piping bag if I don’t have to, so I used my small cookie scoop to portion the batter. It worked just fine and I got nicely sized cookies that were pretty consistent in shape (others in the group had mentioned that the quarter-sized bloops Dorie says to pipe make very small finished cookies). I actually had a bit of leftover coffee-flavored ganache in the fridge and I used that up to make my cookie sandwiches. I liked these a lot, even though they were soft and not crisp like I’d expected them to be.
Something I’ve always appreciated about the more delicate Pepperidge Farm cookies is that they are packed into paper cups, so I did the same for photo purposes. For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
Everyday Dorie: Ricotta Spoonable
August 14, 2020 at 11:32 am | Posted in cook the book fridays, everyday dorie, groups, savory things, snacks | 8 CommentsTags: cheese, everyday dorie, savory, snacks
This Ricotta Spoonable can be many things– a spread for bread, a dip for crunchy things (like pita chips), a garnish for a bowl of soup or a plate of pasta, probably even a white pizza base. It’s easy enough to stir together some ricotta, lemon, herbs and alliums and see what you’re inspired to do with it. No judgements if you just want to eat it with a spoon…it’s spoonable, after all.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our spoonables this week.
Tuesdays with Dorie BCM: Mint Milk Chocolate Mousse
August 11, 2020 at 9:12 am | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 9 CommentsTags: chocoate, mousse
Okay, this should be Double-Mint Milk Chocolate Mousse and Gelée, but I just don’t think gelée is good, and nothing will convince me otherwise. So this is just Single-Mint Milk Chocolate Mousse and, even though I don’t have that cool layered effect that gelée would have given, it is fabulous!
There is really something quite special about chocolate mousse. It isn’t particularly hard to make, but it is so luxurious, and it really fixes a chocolate craving. I used up a lot of my random milk chocolate bits and pieces for this, so that was also quite satisfying. I usually have fresh mint on hand in the summer because I like it with all the summer fruits and vegetables, but if you don’t have it to steep your cream for the mousse, I don’t see why you couldn’t use peppermint extract. This mousse uses just egg whites and no yolks, which I thought was unusual, but it makes it nice and fluffy, and I had absolutely no issues polishing off a tall glass!
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Baked Fresh Weekly
Blog at WordPress.com.
Entries and comments feeds.
a whisk and a spoon 