Tuesdays with Dorie DC: Pain de Gênes Buttons

November 17, 2020 at 11:57 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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pain de gênes buttons

Calling these Pain de Gênes Buttons “cookies” is a stretch. These buttons are really baby cakes, not that I mind at all. The star of the flavor show here is the good bit of almond paste that’s incorporated into the batter (the rum I sloshed in was runner-up). My husband loved these because they reminded him of the almondy treats of his childhood from the Italian-American bakeries in Long Island. I liked their flavor, too, and their texture, which was spongy and dense at the same time. These were another winning treat for the WFH coffee station.

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: Carrèment Chocolat, The Fancy Cake

November 10, 2020 at 12:01 am | Posted in BCM, cakes & tortes, groups, layer cakes, sweet things, tuesdays with dorie | 12 Comments
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carrèment chocolat, the fancy cake

Wow– after six years, this is our final Tuesdays with Dorie recipe from Baking Chez Moi. I’m not crying, you’re crying. Okay, I’m definitely crying, but a slice of Carrèment Chocolat, The Fancy Cake will make me feel better.

This is a chocolate cake that is sleek and slim, but rich and luxurious. A single pan of chocolate cake is sliced into two thin layers, brushed with syrup (which for me was Kahlúa) sandwiched with chocolate pastry cream, glazed in ganache and topped with homemade salted chocolate shards. It’s no wonder that it’s the book’s cover girl, and it’s no wonder that we saved her for our grand finale. I actually made this over the summer for my husband’s birthday. It seemed like a nice treat for a quarantine celebration and a fun project for me. We savored every bite.

My copy of BCM has lived on my kitchen counter for the last six years. It’ll go on the bookshelf now, but I’m sure I’ll take it down often (and, if I’m being truthful, I do have a few things to rewind). We have made close to 150 recipes, and it would be really, really hard for me to pick a favorite..maybe the Caramel-Topped Rice Pudding Cake, maybe the Chocolate Crème Caramel. Clearly I fancy upside-down puddings sitting in a caramel puddle, but I’ve had such fun baking and sharing all kinds of treats with our small group on Tuesdays. Thank you, it’s a highlight of my week. Also, of course, merci to Dorie for teaching, inspiring and encouraging us, and to Laurie, who started TWD back in 2008 with BFMHTY.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out our last BCM TWD Blogroll! We bake on with Dorie’s Cookies, but for this one, c’est fini.

Tuesdays with Dorie DC: Cheddar-Seed Wafers

November 3, 2020 at 6:31 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 5 Comments
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cheddar-seed wafers

Cheddar Seed Wafers, full of cheese and poppy seeds, have a highbrow Cheez-It thing going on. They’re rolled really thin and they bake up delicate, salty, savory and a bit flaky. These are in the “cocktail cookies” section of the book, and they would certainly be an excellent sidekick for a glass of crisp white wine, but I actually had my extra-large wafer broken up into shards with a roasted veggie dish that was heavy on the tomatoes.

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: Macaron Biscotti

October 27, 2020 at 1:52 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 3 Comments
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macaron biscotti

When you pipe a tray of macarons, there are bound to be at least a few, maybe more if by “you” I mean “I”, shells that bake up too big, too small, blob-shaped, footless or for whatever reason wonky. You can eat them on the sneak and destroy the evidence (my go-to method for dealing with them) or you can make Macaron Biscotti with them and serve them up with tea. I’ve never seen twice-baked mac shells before this, but the idea is neat and easy— dip once-baked shells in melted butter and rebake. I didn’t even bother to melt any butter…I have a small container of ghee that I keep at room temp in the cooler months and brushed that on both sides of my shells. They turn very bronzed in the oven and are super crunchy through-and-through. Macarons with a suntan.

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: Thanksgiving Bars

October 20, 2020 at 8:37 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 1 Comment
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thanksgiving bars

I’m often pretty meh on fruit and chocolates combinations, so I thought about passing on these Thanksgiving Bars, which have a cranberry-raspberry filling inside a walnut and cocoa double-crust. Also, I thought they sounded kind of weird and I don’t normally associate raspberries with Thanksgiving. My TWD friends who made them for the last posting all gave them excellent reviews though, so I didn’t want to skip a good thing…FOMO baking, I guess.

As it turns out, I do like these! That’s probably predictable, though, right? Haha. I reduced the sugar in the cranberry jam by about a third because I prefer it not to be too sweet, although I didn’t skimp on the sparkly sugar coating on the top crust. I like the way that top layer of dough conforms while baking around the whole raspberries in the filling, giving it pretty bumps. These are good with a scoop of ice cream or a cup of coffee.

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: Parisian Macarons

October 13, 2020 at 1:58 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 9 Comments
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parisian macarons

Someone’s getting fancy over here. Parisian Macarons require a bit more technique and attention than the usual loaf cakes I churn out in five minutes without really even measuring. I’ve spent most of my pastry career in fine dining, so really I’ve piped countless trays of these almond flour-meringue cookies for petits fours plates, but for the last several years, I’ve been focused on tempered chocolate work. I do think maybe the last time I made macs was circa 2007, when I worked for a restaurant called Becasse in Sydney. What I’m trying to say is that I am rusty.

This macaron recipe from BCM uses an Italian meringue in the batter, as opposed to a French meringue, which is what I am more used to. I didn’t have any problems making that, although I was tempted to just eat it as marshmallow fluff and jump ship on the macarons…that is the danger of Italian and Swiss meringues. I’m actually really pleased with how the macarons turned out, but I’d say I wish the bottom “feet” had been a bit taller. Mardi and I agree that the listed baking temp of 350F is hotter than most recipes, and that may have had something to do with it. If I make this recipe again, I’m going to experiment with a 300-325F oven, which is more standard, and see if that makes a difference. I did leave my assembled macs in the fridge overnight (those are the rules!), and they were perfectly crispy- chewy for a few days after.

The thing I do really like about macs is that you can totally customize them. You can fill them with ganache, like I did here, or with jam, caramel, buttercream, or whatever floats your boat and makes them stick.  You can sub some of the almond flour for another nut flour, or tint the shells any color of the rainbow. I left them au naturale, preferring to get my daily dose of food coloring in the form of a scattering of sprinkles.

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: Honey-and-Tea Jammers

October 6, 2020 at 2:21 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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honey-and-tea jammers

These Honey-and-Tea Jammers are pretty close to Dorie’s famous Classic Jammers, but with tea leaves rubbed into the sugar in the shortbread cookie base. I used a loose leaf spiced chai here– which, to tell the truth, was not that noticeable– with cherry jam in the cookies’ centers. I don’t make many pies or tarts, as I’m squarely on team cake and cookies, but I like that these give the effect of a crumb-topped pie in cookie-form. Just like with pies and tarts, à la mode is a encouraged with these Jammers.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It’s also here. Don’t forget to check out the rest of the TWD Blogroll.

TWD BCM Rewind: Vanilla-Bean Sablés (with anise hyssop)

September 29, 2020 at 4:42 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 2 Comments
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vanilla bean sablés (with anise hyssop)

I feel like we make sablés right and left, but I realized I’d never made the most basic Vanilla-Bean Sablés from BCM (even though I’ve wondered many times why it’s “vanilla-bean” with a hyphen). Since we are pretty close to finishing off this book, I thought I should get on it. I should also get on with Babas au Rhum and Cannelés, but they are more challenging than I’m up to right now. Cookies for Rewind Week it is!

I had a little bunch of anise hyssop that I was paying around with on the day I made these, so I worked some buds into the recipe’s sugar to release it’s flavor. I put some more buds on top of the cookies before baking, although they sort of wound up looking like mini broccoli florets. Dorie has these as regular slice-and-bake cookies in this book, but I’ve learned some lessons from Dorie’s Cookies and I popped my dough disks into muffin tins, so they’d be uniformly round. These are what I’d expected— nice, buttery, sandy treats.

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

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 Comments
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olive oil and wine 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 Comments
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popcorn streusel tops

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.

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