Tuesdays with Dorie BCM: Chocolate Crème Caramel

February 27, 2018 at 12:45 am | Posted in BCM, groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 4 Comments
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chocolate crème caramel

Whether it’s called crème caramel or flan, I am a huge fan. I don’t get people who think it’s too eggy, but I’ll just eat their portion as well, so it’s all good. Actually this Chocolate Crème Caramel doesn’t strike me as eggy at all, since it gets an extra boost of flavor and richness from a good amount of chopped chocolate. You get a smooth chocolate custard with a fabulous liquid caramel sauce. It’s an elegant classic– so easy to make, and doesn’t use any cream! It just may create some new flan fans.

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: Desert Roses

November 14, 2017 at 12:04 am | Posted in BCM, candy, groups, sweet things, tuesdays with dorie | 6 Comments
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desert roses

“Desert Roses” is an exotic sounding name for the easiest candy you will ever make, using the most plain and simple thing you can think of– cornflakes cereal. That’s right, I present you with cornflakes, bound together into tasty, crunchy little globs with butter and chocolate. Stirring in some shredded coconut, dried fruit and almonds makes them a bit more interesting, and is encouraged.

If these look familiar, it’s because they’re sister sweets to the Chocolate-Cornflake Haystacks we made from Dorie’s Cookies back in May. The Haystacks had similar add-ins (coconut, dried fruit and nuts), but they also had egg and were baked, making them a little chewy. These Roses never see the oven (non-bakers, take note!), though, and are all crunch once they harden up. Now that I’ve sampled both, I prefer the Desert Roses. In fact, I can’t think of a better use for a box of cornflakes.

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: Chocolate-Cherry Brownies

June 9, 2015 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 21 Comments
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chocolate-cherry brownies

By rough count I’ve made approximately one zillion brownie recipes here over the last eight years.  Well, now I can add Chocolate-Cherry Brownies to that collection.  These brownies are made in pretty normal fashion (unlike, say, Brownies for Julia), but have dried cherries and some finely chopped chocolate folded in at the very end.  I’m not normally a fruit and chocolate gal, but I must say that I like these with their pop of tartness.  My husband, who is a fruit and chocolate guy, declared them to be “excellent” brownies.

The recipe says to first plump up the dried cherries– you could also use cranberries– in port or red wine, but seems someone drank all the wine again (qui, moi?), so I used coffee instead.   I made half a recipe in a loaf pan, and it took just about the stated time to bake.  Several folks who made the full-sized batch noted that extra time was needed, so always use your baker’s instinct to check and adjust.  I like to pop brownies into the fridge for at least a couple of hours after they’ve baked and cooled to room temp.  It makes them set up nicely…what could seem underbaked or too gooey if cut right away magically turns into fudgy goodness…and they cut cleaner, too.

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 BWJ: Boca Negra

February 19, 2013 at 12:01 am | Posted in BWJ, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 13 Comments
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boca negra

This Boca Negra isn’t the first super chocolaty cake I’ve made courtesy of Lora Brody.  Really though, this one is more like baked pudding than cake– it’s almost flourless, so it doesn’t really have a crumb.  It’s silky smooth, dense and at room temperature just barely holds shape (seriously, I destroyed the first piece I tried to lift up).  And has a good amount of booze to boot…the recipe calls for bourbon, but I used dark rum.

I made this in the food processor, rather than by hand.  It took barely any effort, and even less time, to make the batter.  I decided to cut back on the butter by a couple of ounces, figuring that it had enough chocolate, sugar, liquor and eggs to still be ultra luxe.  Along those same lines, I skipped the white chocolate cream that goes along with this one and just used plain, unsweetened whipped cream instead.  It helped cut the richness just a bit.  While the recipe recommends enjoying this at room temp, we really liked it about 15 minutes out of the refrigerator, when each piece was like a slice of the most decadent fudge.

I’ll make this again as an easy answer to a special occasion.  For the recipe, see Baking with Julia by Dorie Greenspan or read Cathy’s A Frederick Food Garden.  Don’t forget to check out the rest of the TWD Blogroll!

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