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
Tags: ,

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.

TWD DC Rewind: Sesame-Sea Salt Cookies

June 30, 2020 at 10:21 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 2 Comments
Tags: ,

sesame-sea salt cookies

One year ago, the group made Sesame-Sea Salt Cookies. For some now-forgotten reason, I didn’t. I almost bypassed them now, too (just out of laziness), but I don’t want my list of skipped recipes to grow too long…when I realized I could have this dough done with a few quick zips in the food processor, I thought, “why not?”

Rather than roll out the dough and cut it into rounds, I scooped it into little balls, which I then flattened into pucks and popped into a greased muffin tin to chill before seeding and baking. I quite like this muffin tin method and since I only did one-third of the recipe, it wasn’t much effort for six cookies.

These do have a nice sweet and salty balance to them, and a delicate, buttery shortbread crumb. We had a few last night with white wine and sharp cheddar and I’ll probably do something similar with the rest tonight.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of this week’s rewind on 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
Tags: , , ,

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 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
Tags: ,

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
Tags: , ,

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
Tags: ,

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
Tags: , , ,

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 DC: Every-Way Shortbread Fans: The Lemon-Poppy Seed Version

April 21, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
Tags: , ,

every-way shortbread fans: the lemon-poppy seed version

I mentioned last week that I’m now offering coffee or tea service at home every afternoon (don’t you wish you could come over?), and I’m constantly on the lookout for a good saucer treat. Homemade shortbread fits the bill quite nicely. As the name implies, Every-Way Shortbread Fans can go in a lot of different flavor directions. I went down the suggested lemon-poppy seed topped with glaze route. They have a delicious, buttery Scottish shortbread base, flecked with lemon zest and poppy seeds. I love the crisp, sandy texture of these cookies, and baking them in a cake pan is an easy way to form and shape them nicely. Another elevenses winner 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 BCM: Green Tea Sablés

April 14, 2020 at 8:39 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 9 Comments
Tags: ,

green tea sablés

Now being home 24/7, elevenses seems to have become a thing I do to break up the day. Green Tea Sablés are a perfect side treat for my new-found tradition. We’ve made many varieties of these buttery, sandy cookies by now, and these ones are flavored, not with matcha, but with more delicate green tea leaves. We have (had? *sniff*) beautiful loose leaf tea at work, including one labeled “Japanese Pan-Fried Green Tea,” which I believe is kamairicha. I brought home a couple of tablespoons just before we closed in anticipation of these cookies.

The dough for these sablés is easily made by hand…like, the butter is actually rubbed in with your fingers, which are the cleanest they have even been, I’m sure. Then it is rolled into logs, chilled, and sliced. Okay, is it just me, or are slice-and-bake cookies infuriating? I feel like they are supposed to be the easiest way to cute round cookies, but, in fact, they always totally crumble when I slice them and then I have to press them back into some sloppy, patched together blobs. Or I cut them slanted. Or some cookies are too thick and others are too thin. Rather than let slice-and-bake cookies make me feel totally lame, I have picked up a few tricks from all of our DC baking and did these sablés in a muffin tin to get a nice coin shape. I only made a quarter-recipe of this dough (my lockdown freezer is stacked up with the half-finished coffee cakes and hot cross buns I am apparently hoarding for the apocalypse), so I took out my mini muffin pan and made these petits sablés.

I had enough of that green tea left over to not only make a small pot to go along with the cookies for elevenses, but also to make a bit of green tea sugar for garnish. Because I was baking the sablés in a tin instead of free-form, rather than roll my log in sugar before slicing, I sprinkled the tops of each cookie with it before baking.

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: Little Rascals

April 7, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
Tags: ,

“Little Rascals” brings to mind the goofy gang of kids I used to watch on the tube on weekend mornings. These Little Rascals are jam sandwich cookies, though. Very much like Austrian Linzer cookies, this version’s made with walnuts. The dough comes together with a few zips in the food processor before it’s rolled and chilled. Actually, it’s so soft that it’s easiest to with it frozen. I decided to skip over my set of round cutters and reach for my knife to cut these rascals into rectangles. That way, it was one and done, and I didn’t have to deal with any scrap or re-rolling. I have some plum jam in the fridge and I used that here to make my sandwiches. These are sweet and nutty…crisp on the day they are made, softer the day after that, but both ways delicious.

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

Next Page »

Blog at WordPress.com.
Entries and comments feeds.