Tuesdays with Dorie BWD: One Big Break-Apart Chipper
June 14, 2022 at 12:04 am | Posted in BWD, cookies & bars, groups, sweet things, tuesdays with dorie | 5 CommentsTags: baking, cookies
Sometimes (most times) one little cookie isn’t enough, and for those times, there’s One Big Break-Apart Chipper. Rolled out into a thin sheet, this chocolate chip cookie slab is ideal for those who like a crispy CCC. (I feel like this style of cookie is also known as “cookie brittle” but I’m not 100% on that). Dorie includes ground cinnamon and cardamon in her recipe. I left out the cardamon because I only have whole pods and didn’t feel like getting out the spice grinder. You can add nuts if you want…I’ve been in a salty peanut mood. I made one-third of the recipe and it fit into a quarter sheet tray. This is a tasty treat, and you can break off big pieces or little pieces, depending on the cookie monsters you are baking for. It makes a good bit of crunch for an ice cream sundae or a good dipper for a cup of coffee.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie DC: French Vanilla Sablés
June 7, 2022 at 3:07 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 1 CommentTags: baking, cookies
Never met a Dorie sablé I didn’t like (and by now, I’ve met a lot of them). Actually, I’m particularly well-acquainted with these French Vanilla Sablés, as they form the base for many of Dorie’s jammer variations, but here they get to shine all on their own. They are buttery and sandy and lovely, with slightly caramelized edges from baking them in a muffin tin. Since I scaled back the recipe to just a quarter, I skipped the step of rolling out the dough and instead portioned and pressed it directly into the tin. I don’t have any sanding sugar that isn’t bright red or hot pink, so I just sprinkled these with some regular sugar for a crispy-sweet topping.
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 BWD: Asparagus-Lemon Quiche
May 31, 2022 at 9:59 pm | Posted in breakfast things, BWD, groups, other savory, savory things, tuesdays with dorie | 3 CommentsTags: baking, quiche, savory
Finally it’s more than just turnips and old apples at the framers’ market! My local Saturday market is now hopping with asparagus and green garlic, both of which found their way into this Asparagus-Lemon Quiche. I added a little green garlic bulb to the minced shallot that gets softened for the filling and used the tender green tops as the herb component. Along with the asparagus spears, I took Dorie’s suggestion to toss in some peas, but those aren’t at the farmer’s market quite yet so they came from the freezer department.
I have to say I was sort of confused about the lemon part of the quiche. Not the flavor, as lemon plus asparagus is a winning combo, but cutting a lemon up into slivers and scattering them around the bottom of the tart shell sounded odd. Then I found a write-up of the quiche in Dorie’s newsletter, complete with a photo of those scattered lemon chunks. Instead of doing it that way, I decided to slice part of a lemon as thinly as possible. I then covered the bottom of my par-baked shell with a layer those paper-thin slices, so they would more or less melt into the quiche filling.
I don’t make quiche often….really only when one rolls around for TWD, but I liked this a lot. It’s slim, more of a veggie custard tart than an eggy deep dish pie, and definitely tastes of spring.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Mocacchino Muffins
May 31, 2022 at 1:47 pm | Posted in breakfast things, DC, groups, muffins/quick breads, sweet things, tuesdays with dorie | 4 CommentsTags: baking, muffins
My Tuesdays with Dorie seems to have turned into Whenever with Dorie. I guess any day is really a good day with Dorie, so even though I made these Mochaccino Muffins a month ago, I’m happy to be thinking about them again right now. Fortified with ground coffee and coffee extract, if your cup of joe alone isn’t cutting it, give yourself an extra boost with one of these. I actually used instant coffee granules instead of ground coffee, even though Dorie says not to…I just dissolved it into the milk. Maybe I’m wrong, but I’m not sure that unsteeped ground coffee really packs much of a punch. The chocolate bits were a nice touch, and I added a little bit extra on top.
I had a friend who made these a couple of months ago warn me that her muffins were really dry. I don’t know if that was just a fluke, but I kept that in mind when I mixed my batter. It seemed so light and cake-like (some muffin batters are quite thick), that I decided backing the heat down to 375F might not be a bad idea. They came out nice and soft, and I really liked them a bit warm, despite Dorie’s recommendation that they be eaten at room temp.
For the recipe, see Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan. Don’t forget to check the TWD Blogroll!
Tuesdays with Dorie DC: Macarons
May 31, 2022 at 11:46 am | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 4 CommentsTags: baking, cookies, macaron
I did make Dorie’s Parisian-style Macarons a couple of years ago when we went through Baking Chez Moi, and here they are again…the same, but different. The recipe in both books is the same, but there was something I wanted to tweak after making them that other time. I rarely bake macarons anymore, but after piping out tray after tray in restaurants for many years, I was annoyed that my last batch didn’t have nicer feet. Mardi, who has also made macs by the zillions, and I noticed the baking temperature of 350F is hotter than we are used to. This time I used about 300F, and while they took an extra couple of minutes, they came out pretty spot-on. They baked up in nice, even rounds, and I think I may have a foot fetish because I can’t stop admiring them. I filled these babys with a chocolate-peanut butter ganache that I already had in the fridge (I actually made it to use as ice cream 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: Chocolate-Olive Cookies
May 3, 2022 at 12:01 am | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 4 CommentsTags: baking, cookies, savory, snacks
Chocolate-Olive Cookies…I know what you’re thinking. Sounds strange, right? I think so, too, and having made them, I can confirm that is indeed the case. A barely sweet cocoa shortbread-style cookie with chopped cured black olive bits mixed through, this is the last “cocktail cookie” recipe we had left to tick off the list. You get the bitterness from the cocoa and a salty funkiness from the olives, and while they weren’t bad alongside the red wine Dorie recommends to go with, I don’t think I’ll make them again.
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 BWD: Cottage Cheese Biscuits
April 26, 2022 at 1:04 pm | Posted in biscuits/scones, breakfast things, BWD, groups, other savory, savory things, snacks, tuesdays with dorie | 6 CommentsTags: baking, savory
I’m not the most competent biscuit maker, but thankfully these Cottage Cheese Biscuits were easy to get together and baked off pretty nicely. Would I have really known the dough had cottage cheese in it if I hadn’t been the one to squish it in there? Probably not, but the biscuits had a nice tender crumb, so I think it did something behind the scenes. I made half a recipe and cut four square biscuits so I wouldn’t have any re-roll to deal with. I actually froze the unbaked biscuits for a few days before baking them off, since I picked up my cottage cheese container in the fridge one day and noticed it was getting to the use it or lose it point (i.e., a couple days past the date)!
When I did bake off the biscuits, I turned two of them into egg and bacon sandwiches, a suggestion Dorie threw out there and I grabbed (and tucked into little paper sleeves). The other two are still unbaked and in the freezer, but I have a feeling they’ll get the same treatment.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie DC: Almond Crackle Cookies
April 19, 2022 at 3:01 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 CommentsTags: baking, cookies, nuts
Since nobody seems to mind the cookie tin, here it is again, this time filled (partially) with Almond Crackle Cookies. This recipe is an easy little three-ingredient number to stir together– just sliced almonds, sugar and some egg. Make it five ingredients and add a pinch of salt and a dash of vanilla if you want to.
I used Dorie’s muffin tin baking method for these, because those who made them free-form last time reported much spreading. Baked in the tin, they kept a nice hockey puck shape. Most of them did anyway. I lost three that fused to the tin and then shot around the kitchen in an exploded mess while trying to pry them out with a baby offset. Lesson learned to grease the tins well. Slightly caramelized around the outside, these are crispy-crunchy and good! I tried sprinkles on a couple of them, but they didn’t look as cute as I thought they would.
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 BWD: French Riviera Lemon Tart
April 12, 2022 at 7:31 am | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 9 CommentsTags: baking, tart
Ah the French Riviera…can’t say that I’ve been, but I imagine it to be a place of casual elegance, oversized sunglasses, floppy hats and endless sunshine. It’s no wonder Dorie calls this fabulously sunny beauty her French Riviera Lemon Tart, and it does come to us by way of her friend in Nice. It’s a dessert that’s put together so quickly that she calls it a “magic trick.” You can make it and not even break a sweat…save that for the beach, and then cool off with a glass of rosé (with ice, if you like).
I don’t know if Meyer lemons are a thing in the French Riviera, but they were a thing in my fridge. I bought a couple of them over a month ago…they seemed “too good to use” for my normal lemon needs, and just sat there neglected. (Why do I do that?) I decided that this was their time to shine– their invitation to Cannes! Many lemon tarts are popped in the oven to set the filling, but not this one. Here, with the help of a tiny bit of cornstarch, a quick curd enriched with butter and olive oil goes into a fully baked press-in shell (I chose to strain mine first to make it completely smooth), and is then simply refrigerated until set. It’s cool, creamy, delicate and light, but still slices nicely. This tart is effortlessly chic, and if you’re not trying to play it low-key, leave it as-is, but if George Clooney is stopping by and you are looking for something more high-glamour, add freshly whipped cream and raspberries.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie DC: Espresso Chocolate Sablés
April 5, 2022 at 4:05 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 CommentsTags: baking, cookies
I feel like I may be over-using this metal cookie tin is as a prop, but it’s a real-like look into what I’m keeping around for sweet snacks…lift off the lid right now, and you’ll see Espresso Chocolate Sablés. Dorie’s sablés are always winners, and when they’re flavored with my two favorite things (espresso and chopped chocolate), I wonder why we’ve waited so long to make them! Well, they are pretty similar to the Espresso-Chocolate Shortbread Cookies from BFMHTY, but heck, that post was in 2010.
These make me think of the McDonald’s chocolaty chip cookies that came in a little box and were such a treat when I was a kid. Today, those probably wouldn’t actually taste anything like they do in my memory, but I can’t check that because it seems they don’t even sell them anymore. I am totally dating myself with rosy memories of fast food cookies from the ’80s, but the point is that I really liked these sablés, and they should pop up in the tin on the regular.
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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