Tuesdays with Dorie DC: Coconut-Lime Sablés

July 7, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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coconut-lime sablés

For today’s episode of “On the Cooling Rack,” we have Coconut-Lime Sablés…flavors that remind me of a beach vacation, even though I’m sweating it out in my house this summer. These are shortbread cookies with a little chew, thanks to moist shredded coconut in the dough. Lime zest gives them a some zing and coriander gives them some spice. They are baked in a muffin tin for perfect rounds with a delightfully caramelized outer ring.

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: Crème Brûlée Tart

June 23, 2020 at 10:33 am | Posted in BCM, groups, pies & tarts, puddings, custards, mousses, sweet things, tuesdays with dorie | 3 Comments
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crème brûlée tart

A Crème Brûlée Tart is just what it sounds like— crème brûlée baked in a tart shell rather than a ramekin. I had a few mini tart cases already lined in the freezer and I whipped them out to make these. Now my freezer stash of sweet tart dough is gone, which feels good, but I’ll have to make it all from scratch the next time we have a tart on deck. I don’t know why but that makes me feel tired. Haha.

These tarts are meant to have some berries hiding under the custard, but my shells were so teeny-weeny there was only room for one thing inside, and I figured it should be the crème brûlée. I served the berries on the side instead. I used granulated sugar, not brown, for torching to get the crispiest sugar shell. We liked these a lot and I’m glad they were nominated during peak strawberry season here in New York.

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: Peanut Butter and Fudge Brownies

June 16, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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peanut butter and fudge brownies

I can’t really say much about these Peanut Butter and Fudge Brownies because my mouth is too full- they are crazy good! Peanut-studded dark chocolate brownies with a layer of PB frosting and a chocolate glaze on top…I mean, come on. I made a 1/3 batch in a loaf pan just to save my figure. I took a cheat on the glaze topping and used some (different) chocolate-caramel glaze I had leftover from a Bundt cake I’d made for a friend a couple of weeks ago. It’s softer than the one in Dorie’s recipe, which sounds like it sets up like a firm sheet on top, and you can see that in my picture. I added some rainbow sprinkles because Pride Month!

For the recipe, see Dorie’s Cookies by Dorie Greenspan (a similar version is also here). 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: Ladyfingers

June 9, 2020 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 7 Comments
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ladyfingers

This is not a great picture. I whipped up this baby batch of Ladyfingers kind of last minute and then rushed to get a few snaps before the sun went down. These Ladyfingers are the fresh, spongy kind (as opposed to the dry, crispy kind I buy when I make a tiramisu). I didn’t mind that they baked into each other, and in fact I was quite pleased that this scrap of parchment was just big enough for me to pipe my batter onto! I threw together a strawberry shortcake thing with my sponge slab for a quick dessert, and it hit the spot.

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: They-Might-Be-Breakfast Cookies

June 3, 2020 at 1:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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they-might-be-breakfast cookies

This will be an even shorter than usual post this week, as cookies aren’t really at the forefront of my mind. They-Might-Be-Breakfast Cookies are tasty, chunky cookie blobs, dense with dried fruit, oats and coconut. I used dried apples and apricots but whatever combo of dried fruit you have would be good. Next time, I’d cut the fruits up a little smaller than I did. They kept wanting to pop out of the cookies.

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: Salt-and-Pepper Sugar-and-Spice Galettes

May 19, 2020 at 12:02 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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salt-and-pepper sugar-and-spice galettes

Dorie calls these Salt-and-Pepper Sugar-and-Spice Galettes “winter cookies” because of the warm spices (including cinnamon, sugar, cloves and black pepper), but they are good little sugar cookies any time of year. The leaves on my backyard tree tell me it’s spring out there, and I found these galettes perfectly lovely with a cup of coffee just the other day. In fact, I added an extra bit of the spices, because they didn’t come through that strongly in the dough. A little almond flour makes the baked cookies crumble nicely. They are baked in a muffin tin so they keep that good puck-like shape. I sprinkled cinnamon sugar on top before baking.

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: Fruit and Nut Croquants

May 12, 2020 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 5 Comments
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fruit and nut croquants

These Fruit and Nut Croquants look a lot biscotti…they are full of good tidbits and formed into logs that are baked and sliced just like biscotti. But they are only once-baked, so while croquant means “crunchy,” they aren’t that crunchy. Mine got softer as the days went days went by, and I actually liked that, especially since they still stayed sturdy enough to dip into coffee.

I used whole skin-on almonds, sliced dried figs and raisins and I swapped some of the AP flour for einkorn. They also have vanilla and almond extracts, orange zest, nutmeg and cloves. They had lots of flavor and were just sweet enough.

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: Cocktail Puffs

May 5, 2020 at 8:11 pm | Posted in DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 4 Comments
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cocktail puffs

In addition to my daily afternoon tea time, I have daily pre-dinner apéro time. That sounds fancier than it is– last night we had popcorn– but the point is that I’m on the look out for some good savory snacks. Cocktail Puffs are in the “cocktail cookies” section of the book and, filled with anything from olive tapenade (my choice) to pesto to cheese, they sounded promising with a half-glass of wine.

The full recipe makes 50 puffs. Even if NYC is quarantined through summer, I don’t know if I can deal with that many! I need some snack variety, so I made just a quarter recipe. The dough is a snap to do in the food processor, and a combo of cold yogurt and butter, plus one fold of the dough, makes it flaky. It’s also soft and requires a lengthy chill time. I know my focus is not the sharpest these days, but I had to read the instructions like 5 times to figure out how the heck to form the puffs. There was a lengthy description of measurements and the cutting of strips, and, as a visual learner, I wished for an illustration. But I think I got it in the end and I was totes ready for a cocktail after that.

When I pulled my puffs out of the oven, I dusted them with a little paprika. I liked them…they were flaky and savory…but I would have liked them a little bigger. They were thimble sized, and I wish they had been double that to get more puff and filling. Also, I couldn’t help but think that they’d work just as well with bought puff pastry. On the flip side, it probably means this dough would be good used in other ways, too, so maybe I’ll give that some thought.

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: Martine’s Lemon and Apple Tart

April 28, 2020 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 6 Comments
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martine's lemon and apple tart

Someone last round described Martine’s Lemon and Apple Tart as being like a lemon bar that happens to have a bit of grated apple in. I can’t find who said it, but she was spot-on, I’m terms of both preparation and taste. It’s a little strange-looking, I will admit, but the filling is sweet-tart and delicious.

I decided to make just two individual tarts, rather than a big one, so I had to take the ingredient list and kind of wing it a bit with the amounts I’d need to fill them. I felt like this fit with the spirit of the recipe though, since Dorie’s friend Martine, who came up with it, sounds like she can cook on the fly. In the time it took my lemon-apple filling to set, my baby sweet tart dough shells did get a little browned, but I guess that’s just the “French bake” Dorie describes elsewhere in the book.

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

Everyday Dorie: Boozy Jumbled-Fruit Croustade

April 24, 2020 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, pies & tarts, sweet things | 11 Comments
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boozy jumbled-fruit croustade

Ever since I made hot cross buns for Easter, basically all of my thoughts not somehow related to the current pandemic have been about how insanely delicious booze-soaked dried fruit is. Small pleasures help get through tough times, I guess. With lots of dried fruit and ready-made phyllo, the Boozy Jumbled-Fruit Croustade from Everyday Dorie may be a good dessert to save for the middle of winter, but it’s also a good choice when you are cooking from your pantry (and jonesing for booze-soaked dried fruit). I have small amounts of lots of different fruits in my cupboard, all of them need a home and any of them would be just dandy steeped in bourbon, but here I went with dried cherries, raisins and figs combined with candied orange peel and fresh apple and clementine bits.

I had two sheets of phyllo kicking around my freezer for a few months. To say that they were tattered would be an understatement. They were borderline shredded, almost unusable, and certainly not enough in either quantity or quality to make the big croustade in the book. But…if i took the recipe and minified it, along the lines of the Petite Apple Croustades I made made with TWD, I thought I could save that phyllo from the bin. I was able to make two baby croustades for dessert by cutting the tatters into strips that I overlapped in a muffin tin. I piled the the jumbled bourbon-fruit into each one and and carefully brought the overhanging phyllo up to cover. It was quite a sloppy affair, with buttered phyllo bits flying everywhere, but they came out of the oven bronzed and ruffled, and looking way nicer than they did when they went in. A magical transformation: crispy, boozy, sweet and incredibly tasty.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what everyone else made this week.

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