Tuesdays with Dorie DC: Devil’s Food Wafflets with Chocolate Sauce
September 18, 2018 at 12:01 am | Posted in breakfast things, cookies & bars, DC, groups, pancakes & waffles, sweet things, tuesdays with dorie | 3 CommentsTags: cookies, waffles
I have a big Belgian waffle maker…the kind that does two at a time. It mostly lives in the storage room, but I did drag it out for Devil’s Food Wafflets with Chocolate Sauce. I found that with little bitty wafflets, it can make more like ten at a time, so it didn’t even see daylight for long! These wafflets are made with a devil’s food cake batter and they get crispy/soft in the waffle iron. Dorie has some optional instructions to really dry them out and make them crunchy through and through in a low oven, but I opted to keep them as-is, like toasted cake bites. I liked these best like little ice cream cake bites, with a spoonful each of caramel ice cream and chocolate sauce.
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 DC: Double-Buckwheat Double-Chocolate Cookies
September 4, 2018 at 3:08 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 7 CommentsTags: baking, cookies
Buckwheat and dark chocolate is a combination that is oh-so-good. The earthy nuttiness and bittersweetness all just work together. So naturally it follows that Double-Buckwheat Double-Chocolate Cookies should be oh-so-so-good. And I just know that they are, but here’s where I will confess something…I actually made single-buckwheat triple-chocolate cookies. The two types of buckwheat called for in the recipe are flour and kasha. The flour I have already, but the kasha I don’t. Since I’m on a self-imposed lockdown on the purchase of any new flours, grains and condiments (my fridge and cabinets are seriously out of control), I didn’t go out and get any. I did want that crunchy element that the kasha would have added to the cookies, so I reached into my freezer drawer and pulled out my baggie of cocoa nibs and added them to the cocoa powder and chopped chocolate already in the recipe. The dough can be rolled out into a sheet and cut, or rolled into log and sliced. I opted for the slice-and-bake version.
These cookies are great. They’re nice and soft inside (with that bit of crunch!), and a sprinkling of salt and sugar on top gives the flavor a real pop. A Brooklyn bakery called Bien Cuit makes similarly flavored salted chocolate buckwheat cookies, which I buy from time to time and have found to be the perfect nibble with an afternoon coffee. The same is true with these. Small and not too sweet, they are just right.
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 BCM: Hazelnut, Ginger and Olive Oil Cake
August 28, 2018 at 9:26 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 7 CommentsTags: baking, cake
This Hazelnut, Ginger and Olive Oil Cake is an easy little loaf cake to whip up by hand, but as you can tell from the name, it has a lot going on flavor-wise (and there isn’t even mention of the cornmeal and butter that are in the mix, too). This is a recipe that I’ve breezed past many times in the book without really noticing it. Turns out, it’s the perfect cake to go with summer fruit. Here, I had it with nectarines (my very favorite!) and blueberries, last night, with red plums and the final bit tonight went with leftover wine-poached cherries. I made my own hazelnut flour for this by grinding whole nuts in the food processor, along with the regular flour and cornmeal to keep them from turning into a paste, and I used a nice, flavorful olive oil. It’s a rich and moist cake that feels special. I’ll make it again for sure…I even noted on the recipe page, “very good!”
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: Chocolate-Raspberry Thumbprints
August 21, 2018 at 8:10 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 CommentsTags: baking, chocolate, cookies
Sometimes I’m kind of “eh” on fruit and chocolate combinations, but I’ll admit that these Chocolate-Raspberry Thumbprints are good little cookies. The chocolate dough is Dorie’s “Do-Almost-Anything” dough and rolled into balls, it makes a nice, soft thumbprint cookie. I filled my prints with a not-to-sweet jam from Sqirl that I bought at a local cheese shop. I was pleased not to have any jam overflow and it set up nicely once the cookies were baked and cooked. I gave them the little drizzle of chocolate for some extra pizzaz. I’m pretty sure everyone I’ll give them to will be happy that I shared.
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: Cold Chocolate Crémeux, Wine-Poached Cherries and Lots of Crumbs
August 14, 2018 at 12:01 am | Posted in BCM, cookies & bars, groups, jams & preserves, other sweet, puddings, custards, mousses, sweet things, tuesdays with dorie | 10 CommentsTags: baking, chocolate, custard, fruit
If Cold Chocolate Crémeux, Wine-Poached Cherries and Lots of Crumbs sounds pretty cheffy, that’s because it’s inspired by a dessert Dorie had a bistro in Paris. A crémeux is essentially a custard that’s thickened with gelatin. It’s not hard to make and sets up dense and rich, especially when it also has a lot of good dark chocolate blended in! The crumbs are cocoa-flavored streusel bits, and wine-poached cherries are just what they sound like…I used an Aussie shiraz in my poaching liquid. Serve this dessert in a cute little bowl…you’ll have a combination of textures and sweetness levels.
Like most desserts with multiple components, it helps when you can get some of them out of the way ahead of time. The cherries can be poached well in advance and kept jarred in the fridge. The cocoa crumbs, too, but I’d keep them in the freezer for longer-term storage. Any extra cherries and crumbs you may find yourself with will be good toppings for an ice cream sundae later…just sayin’.
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: Rosemary-Parm Cookies
August 7, 2018 at 12:46 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies, savory
I like baking savory cookies because it gives me an excuse to open a bottle of wine. Hello apéro! A drink, a snack and a podcast make getting the rest of dinner on the table less of a chore. The Rosemary-Parm Cookies are from the “cocktail cookie” section of the book. They are savory shortbread cookies, delicate and crumbly, and flavored with parmesan, pecans and rosemary. I cut mine into (imperfect) squares rather than rounds so I wouldn’t have any waste, and sprinkled them with a bit of extra grated cheese before baking. They’re salty and cheesy, and I can verify that they go quite nicely with white wine!
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
TWD DC Rewind: Pistachio-Berry Slims
July 31, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 CommentsTags: baking, berries, cookies, nuts
I’ve always thought of pistachios as “fancy” nuts. Hazelnuts and macadamias are also fancy nuts. Almonds and walnuts are regular nuts. Cashews are somewhere in between. I’m working on drawing up my nut hierarchy diagram for you…it’s actually very complex. Because for whatever reason I consider them fancy, I usually use pistachios sparingly. For Pistachio-Berry Slims, though, I had to go all out. (I admit that I briefly considered cutting the pistachios with half almonds, but then decided not to be so stingy.) These are chewy nut macaroons– no wheat flour, no dairy– just ground pistachios, sugar and egg whites, formed and baked into a log. They are further fancified with a trench of nice raspberry jam and fresh berries running through the middle. Sliced into dainty slims, these are lovely little cookies, to be eaten with pinkies up. As Dorie says in the recipe intro, no one needs to know they take 10 minutes to prepare.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of this week’s rewind TWD Blogroll!
Tuesdays with Dorie DC: Cast-Iron Pan Chocolate Chip Cookie Bars
July 17, 2018 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 CommentsTags: baking, bars, chocoate
The Interwebs tell me that skillet cookies are a big thing. Certainly they are big cookies, which probably explains why I’ve never made one before. Cooking and baking for just two people, I usually go for treats smaller in size and quantity. Luckily, I don’t think I’ll have a problem finding any takers for extra Cast-Iron Pan Chocolate Chip Cookie Bars.
These are loaded with chopped chocolate (I used a milk and dark combo), dried fruit (I used cherries instead of apricots) and a ton of shedded coconut (I used half sweetened and half unsweetened). All that good stuff makes a sturdy, chewy, dense bar cookie…kind of like a trail bar, actually. Baking them in a skillet gives a nice caramelized bottom and edge bits. I do have a smaller-sized skillet that I use for things like frying eggs and I made a half-recipe of the bars in that. Those crispy edge bits are my favorite part, and I really like these bars with a scoop of vanilla ice cream.
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 BCM: Classic Fruit Tart
July 10, 2018 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 11 CommentsTags: baking, fruit, tarts
This Classic Fruit Tart is the type you’ll encounter in just about every French bakery case. A sweet shell, filled with pastry cream and topped with lots of berries, they are always eye-catching and so tempting. But they are really so easy to make at home, and very often, much tastier. Made at home, you can control when you assemble it, so the shell stays crisp and the berries fresh and vibrant. You can even play around with the flavors. I took the regular vanilla pastry cream and added a bit of almond extract to it, too, because I like that flavor with berries. I made mini tarts just so I can fill them as we want them, since there are only two of us. I couldn’t fit that many different fruits on top of my mini tartlets…space was a little restricted. I went with teensy tristar strawberries and some pink champagne currents. Then I filled in the gaps with some white chocolate Valrhona crunchy pearls. Maybe tomorrow’s pair will have raspberries in place of the strawberries, or maybe even rhubarb compote. Options, options.
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 BCM: Black-and-White Baked Alaska
June 26, 2018 at 12:01 am | Posted in BCM, cakes & tortes, groups, ice creams & frozen, layer cakes, sweet things, tuesdays with dorie | 7 CommentsTags: baking, cake, ice cream
What do I have to say about Baked Alaska? Cake & ice cream & meringue…really, do I need to say more? I think not, but I will say just enough to tell you that the cake here is a flourless chocolate souffléd brownie-type thing, and while the ice cream could have been any kind, I chose coffee. Those two flavors are a match that can only be made better with swirls of sticky meringue. I made individual-sized Alaskas, rather than a large one, so I was a little concerned about browning the meringue in the oven. I thought they might be too delicate for that, so I used my blowtorch instead…which is more fun anyway…maybe next time I’ll try setting it on fire.
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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