Tuesdays with Dorie DC: Lavender-White Chocolate Sablés

February 18, 2020 at 9:12 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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lavender-white chocolate sablés

Back-to-back lavender and white chocolate treats this month! In these Lavender-White Chocolate Sablés, I again used the candied lavender I took from work. I was able to basically crumble it into a powder with my fingers to flavor the cookies. These are baked in a muffin tin…we’ve done this now with many of Dorie’s butter cookie recipes to make perfect circles with crispy rims. Rather than roll out the dough and cut out circles and then deal with scraps, I just portioned it with a little scoop into the greased muffin tin and pressed the balls flat into the cavities with a juice glass. Then I chilled the tin for a couple of hours. I will say, though, that I made a small batch of these (1/8th if I remember correctly) and only had to use the tin once, so this method was quick and easy for that.

These cookies are really crisp and buttery. The lavender is not the in-your-face flavor here that I was worried about…it’s pretty subtle. The white chocolate bits I think are star of these sablés…they get a little caramelized in the oven and sort of butterscotchy. The general consensus seems to be to check on the cookies a couple of minutes early, as they may not need the full 16-18 minutes of bake time.

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: Pink Peppercorn Thumbprints

February 4, 2020 at 1:40 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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pink peppercorn thumbprints

These sweet and dainty little Pink Peppercorn Thumbprints are a perfect teatime treat. Pink peppercorns and white chocolate are two surprise twists in the dough, which comes together quickly in the food processor. The peppercorns didn’t break down as much in the food processor as they would have in a spice grinder, and I think the little unground bits and pieces were where I noticed their pop of flavor the most. You wouldn’t really know these cookies have white chocolate in the dough because that did get fully incorporated, but it gives them a richness that they wouldn’t have otherwise. Dorie uses strawberry jam in her recipe to fill the thumbprints, but I had some plum in the fridge and used that instead. I think most any jam would do nicely here. In keeping with the pretty in pink theme, I dusted them with pink powdered sugar (sugar sieved along with a crushed freeze dried raspberry).

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: Meringue Snowballs

January 21, 2020 at 1:00 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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meringue snowballs

Meringues aren’t something I make on the regular and they don’t really call to me in a bakery display either. It’s not that I don’t like them— I do. Their sweet crispness basically evaporates on the tongue, and that lightness is what I like about them but it’s also what keeps them from being a truly satisfying sweet. These Meringue Snowballs look so cute in the book, though, that I was game to give them a go. Dorie lists several fun ways to color and flavor them beyond the basic white sugar puff….I saw the words “mint chip” and there was pretty much no other option for me (although I kept them au naturel in color).

I whipped up a third of the recipe with a hand mixer, scooped them with a cookie scoop and gave them a few swirlies with an offset. After the necessary baking time, I let them hang out in a turned off oven for several hours while I did the day’s errands. When I finally bit into one, it did have that crisp, shattery exterior, but the center was a delicious pocket of chocolate chipped chewiness. I really enjoyed these, I must say, and a scoop of chocolate ice cream turned them into a “proper” dessert quite easily.

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 DC: Puffed Grain and Miso Cookies

January 7, 2020 at 8:26 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 3 Comments
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puffed grain and miso cookies

I buy rice cakes on the regular and usually use them as a vehicle for hummus, nut butter or smashed avo, but it had never really occurred to me that I could make my own version, with add-ins so tasty I could enjoy them just on their own. To be fair, these are Puffed Grain and Miso Cookies, not merely rice cakes, and they have a lot going on, even though they come together in a snap once you have all the ingredients. I was sort of hemming and hawing about having to buy both a bag of puffed rice and a bag of puffed barley, as the recipe calls for…then I spotted a box of Kashi 7 Whole Grain Puffs, decided seven grains would be even better than two, and went with that instead. I stirred in sesame seeds, cashews (instead of peanuts) and a mix of dries berries and raisins, along with the miso, brown rice syrup and sesame and olive oils. They bake in muffin cups into light, crispy-chewy, sweet-salty little rounds. No bland or stale rice cakes here!

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: Snowy-Topped Brownie Drops

December 17, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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snowy-topped brownie drops

What happens when you take brownie batter and treat it like a crinkle cookie? You get Snowy-Topped Brownie Drops! So cute! So tasty! OMG!

Just like making brownies, this is a hand-mixed dough, so it’s easy to put together. I flavored mine with a bit of mint extract instead of vanilla, because ’tis the season for peppermint treats. The dough does need some time in the fridge to firm up before scooping, since it really more of a loose batter when just made. After you scoop and roll the dough into cookie balls, dredge it in a ton of powdered sugar. And I mean coat them well, or else the sugar will sort of absorb into the dough as the cookies bake and it won’t look like a snowy day on Mount Brownie. I baked mine for exactly the time stated in the recipe and they came out fudgy and chewy and with enough powdered sugar still clinging to the crackles to make me cough just a little. Perfect.

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.

Tuesdays with Dorie BCM: Touch-of-Crunch Chocolate Cake

December 10, 2019 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
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touch-of-crunch chocolate cake

I totally didn’t realized what this Touch-of-Crunch Chocolate Cake was all about until I actually went to make it. I just thought, “gonna make a chocolate cake today,” and assumed it would be like most others. Then I had to switch out my cake pan for a pie plate, get a double boiler going and locate some black sesame seeds in the freezer (they’re the hidden crunch in the batter). But what a nice surprise this turned out to be. It baked up with a pretty, crackly, brownie-like crust and a rich mousse-like middle. Super chocolatey, there’s not much in the way of dry ingredient binder here…just a spoonful of flour or cornstarch. I used cornstarch to keep it GF. Dorie says that this cake shines straight from the fridge, and it does, but I actually preferred it at room temperature, when it’s smooth like a truffle, except for that touch-of-crunch from the surprise sesame seeds of course!

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: Double-Ginger Molasses Cookies

December 3, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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double-ginger molasses cookies

I love these Double-Ginger Molasses Cookies. I love them so much. Not only do these molasses-spice cookies have double ginger (ground and crystalized), they also have double chocolate (cocoa and bits)! I want to share them with everyone I know, but I also want to eat them all myself. That, my friends, is the sign of a fabulous cookie.

Once you have your dough mixed and portioned into balls, you can bake the cookies free-form, but I went with Dorie’s muffin tin option, which keeps them chubby and chewy and perfectly shaped (especially if you weigh each dough ball…I used 26-28 grams per). The dough is rolled in sugar before baking…I do suggest flattening the balls into pucks before dredging them in sugar, instead of after. You can flatten them gently in your hand and then toss them in the sugar before laying them into the muffin tin. If the sugar gets pressed all the way into the dough, you might lose the sparkly, crunchy effect.

These are definitely worthy of your cookie box, your cookie swap or your secret hidden alone-time cookie tin (I know you have one!). 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.

Everyday Dorie: Apple Custard Crisp

November 22, 2019 at 12:01 am | Posted in cobbler, crisps, shortcakes, cook the book fridays, everyday dorie, groups, sweet things | 6 Comments
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apple custard crisp

Nothing against pie, but I honestly like a fruit crisp or crumble just as well. Some people won’t agree with this, but me, I’m mostly eating pie for the filling. Why not just skip the crust and sprinkle on a little sweet streusel instead? So much easier and just as good, IMO. This Apple Custard Crisp ups the easy deliciousness with a creamy brown sugar custard (quickly whisked up in a measuring cup) that’s poured over the apples before the streusel goes on top. My custard didn’t really come out saucy when baked, but it coated the apples luxuriously. The no-oat streusel baked up crispy and not too sweet, and the recipe for it made extra, so I have some in the freezer for another custard crisp when the urge strikes.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

Tuesdays with Dorie DC: Smoky, Cheesy Cookies

November 19, 2019 at 8:50 pm | Posted in DC, groups, savory things, snacks, tuesdays with dorie | 2 Comments
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smoky, cheesy cookies

I’m really enjoying the “cocktail cookies” section of Dorie’s Cookies. Not that I could ever OD on sweets or anything, but it’s also nice to have a salty snack to go with a glass of wine or a green salad. These Smoky, Cheesy Cookies are like cheese and crackers in one. They have sharp cheddar and smoked gouda (or smoked mozzarella, in my case) and some cayenne pepper to give them a little zip. Similar to the Parmesan Galettes we made last month, this dough is made in the food processor. These are roll-out cookies rather than slice-and-bake, though, and they seem a bit sturdier…more crispy and flaky than delicate and sandy.

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: Croquets

November 12, 2019 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 8 Comments
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croquets

If you are like me and need a little treat to go with your coffee, then you’ll appreciate what these Croquets have to offer. Crisp and sugary, with lotsa nuts (I used macadamias, and also a pinch of cinnamon), they are a perfect saucer sidekick.

They are not flourless, but the base of the dough is a meringue. Therefore, the dough is sticky but it bakes up sweet and with a crackly crust. The dough is formed into logs, which are cut after baking, biscotti-style. The croquets don’t need a second bake, though– they are very crunchy. In fact I think croquet must be a play on the word croquant, which means “crunchy” in French (unless it has to do with the lawn game, in which case I’m baffled!). This crunchiness makes them excellent coffee dunkers, but they’re also good smashed up a bit and sprinkled on an ice cream sundae.

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

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