Tuesdays with Dorie DC: Breakfast Biscotti

January 17, 2017 at 8:23 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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breakfast biscotti

My month of baking with granola continues with these Breakfast Biscotti. These are chubby and crunchy and the perfect small treat for dunking in your coffee, tea or hot cocoa. The recipe contains pretty much all my daily breakfast usuals: granola, oatmeal, dried fruit and almonds. If it called for a couple of pancakes to be stirred into the mix, too, then I would really never need to eat anything else in the morning again. These weren’t hard to make, and I thought that they might crumble when I sliced them because of the granola chunks, but they held together quite well. I love how nicely biscotti keep, since a batch makes a lot of cookies. That said, they may keep, but they don’t last– I did half a batch over the weekend, and they’ll be totally gone by tomorrow.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It was also Dorie’s #cookiesandkindness selection for the month of October, so you can find the biscotti recipe on her site, too. 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: Pfefferneusse

December 20, 2016 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 8 Comments
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pfefferneusse

I feel like every Christmas someone mentions Pfefferneusse to me as a favorite holiday cookie…that name is so distinctive that I’ve never forgotten it, but I had yet to make or even try them myself until last week.  One thing I know now is that pfefferneusse make really great coffee cookies. They’re dry and firm (but mine were not hard or crunchy)– good keepers– and a natural nibble alongside a cup of hot coffee or tea. They have a lot of spices (even dry mustard–what?!) and some orange zest, but all come together in a nice, mellow way. I liked these little round cookies both covered in powdered sugar and dipped in chocolate glaze.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. It’s also Dorie’s #cookiesandkindness selection for the month, so you can find the pfefferneusse recipe on her site, too. 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: Christmas Spice Cookies

December 6, 2016 at 8:00 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 15 Comments
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Christmas spice cookies

When I want a cookie, I usually go for something chunky with a lot of stuff in it. It’s not that often that I’m like, “I’ll take a plain sugar cookie.” But then I have a really good one, like these Christmas Spice Cookies, and I’m reminded of just how much I like them.  These cookies begin with a delicious, basic sugar cookie dough (Dorie calls it “Do-Almost-Anything”) that’s then amped up with the usual warm holiday spices. You get a crisp, flavorful, subtly spiced cookie with the perfect sandy texture. I’m not much of a cookie decorator, as you can see…frankly, a child could have done better than the hack job I did here. I need more time and maybe a baking buddy to help me get into that, but even with just a sprinkle of sanding sugar, these were festive and tasty.

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: Chocolate Crème Sandwiches

November 15, 2016 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 12 Comments
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chocolate crème sandwiches

For our second Dorie’s Cookies recipe, we have a homemade take on the Oreo, Chocolate Crème Sandwiches. These are as you’d expect– sturdy, crisp chocolate cookies with vanilla cream filling sandwiched in between. The cookies are made from a simple roll-out dough. I used a combination of black and Dutch process cocoa to get them extra dark. I had a bunch of dough scrap leftover (which always happens with rolled dough), but I baked it off, too, and tucked it into the freezer in case I need to make cookie crumbs for something one day.  I was a maybe little skimpy with the powdered sugar and butter filling, but these were good! Different flavored fillings would also be fun here.

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 and please join us if you haven’t already!

Tuesdays with Dorie DC: Peanut Butter Change-Ups

November 1, 2016 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 16 Comments
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peanut butter change-ups

I hope you didn’t think that just because TWD BWJ has wrapped up I’d go down to only posting two Dorie Greenspan recipes a month. Oh no. Not when she’s just released a shiny new tome on cookies…welcome to Tuesdays with DorieDorie’s Cookies! For our first of over 300 cookie entries (whoa!), I present you with Peanut Butter Change-Ups.

These PB cookies aren’t so dissimilar to the flattened crisscross ones we all usually think of. But these are scooped and since they keep the domed shape, they wind up with a softer center. They have lots of chopped peanuts stirred into the batter and little bit of nutmeg, which is a nice touch.  I love the saltiness of a good peanut butter cookie.  These are a winner in my books. The recipe makes heaps, so it’s perfect for sharing now or for stashing scooped cookie dough in the freezer for baking later.

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 and please join us if you haven’t already!

Tuesdays with Dorie BCM: Edouard’s Chocolate Chip Cookies

September 27, 2016 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 7 Comments
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Edouard’s chocolate chip cookies

Here’s a new take on just about every American’s favorite lunch box/after school/secret midnight/raw dough sneaking snack.  French-up Chocolate Chip Cookies like Edouard does with a little almond flour.  You get a soft, chubby cookie, but the taste of nuts is not forefront.  I like these best still a little warm from the oven, and I think I’ll sprinkle a little extra salt on the tops of the next round I bake off (I have a lot of dough scoops in the freezer.).

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: Tuiles

July 19, 2016 at 12:01 am | Posted in BWJ, cookies & bars, groups, sweet things, tuesdays with dorie | 2 Comments
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tuiles

I don’t usually think of a thin, lacy tuile as a stand-alone cookie, but more as a crispy sidekick to ice cream or custard. David Blom’s Tuiles are the standard little sweet nibble I’m thinking of. The batter comes together with a quick stir, and it spreads out thin and bubbly in the oven. (Mine did take several more minutes than the recipe stated to bake.) I didn’t bother to curve the warm tuiles over a rolling pin (I did that when I made Dorie’s Translucent Maple Tuiles). And I didn’t bother to decorate them with chocolate squiggles either, but it would be a nice touch. These are good– buttery crisp and lightly orange-flavored.

For the recipe, see Baking with Julia by Dorie Greenspan (there’s also a video here). Don’t forget to check out the rest of the TWD Blogroll!

TWD BCM Rewind: Cocoa Crunch Meringue Sandwiches

May 31, 2016 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 14 Comments
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cocoa crunch meringue sandwiches

These Cocoa Crunch Meringue Sandwiches the group made last month are light and crisp, but rich with chocolate.  The cocoa meringue cookies are made in much the same way as French macarons (they even contain nuts), but instead of being left with a little chew in the center, they are baked long and low and all the way, till they are like crunchy chocolate air.  Ganache, possibly my favorite form of chocolate, finishes these cookies off.  Dorie says to eat the sandwiches chilled, and they’re great that way.

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!

Tuesdays with Dorie BWJ: Cornmeal-Currant Biscotti

January 5, 2016 at 12:01 am | Posted in BWJ, cookies & bars, groups, sweet things, tuesdays with dorie | 4 Comments
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cornmeal-currant biscotti

Seems it’s been over a year since we’ve made a cookie from BWJ, but now here comes Nick Malgieri’s Cornmeal-Currant Biscotti.  These are his take on a classic Venetian cookie called zaletti.  They’re rustic, not too sweet, a little lemony and are a nice nibble with coffee, tea or dessert wine.  Making the dough was easy to do by hand, but I had to watch the video of the TV episode before I formed and cut them into their traditional diamond shapes.  I tried to form them about the same thickness as Malgieri did, but maybe I should have gone a little thinner…I expected them to be crisp and sandy like shortbread, but instead they had a texture reminiscent of a scone, with a bit of grit from the cornmeal. That’s not a bad thing by any means (and three days on, they still seem to keep well), but it left me a bit curious about these cookies.  After doing a little more research on zaletti, I saw that the dough is often rolled out thinner before being cut into the diamonds, or else it is simply done in slice-and-bake form.  I normally think of something called biscotti as twice-baked, but zaletti just hit the oven once (the recipe does give a twice-baked alternative for those wishing to bake them that way).  Forming them thinner would have made them more crisp with their single bake, I’m sure.  They have great flavor, though, and we’re still very much enjoying them.

For the recipe, see Baking with Julia by Dorie Greenspan.  There’s a video of Nick and Julia making the cookies together. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Jam-Filled Sandwich Cookies

September 8, 2015 at 8:35 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 12 Comments
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jam-filled sandwich cookies

I may not be going back to school this week, but in solidarity with the children, I am happy to indulge in some after-school-style snacks.  Oh, wait– I don’t have children.  More Jam-Filled Sandwich Cookies for me, I guess!

These little shortbread cookies are so simple, yet so tasty.  I was initially expecting them two be to separate cookies glued together with jam, but instead, two cookies are sealed together to form one, with jam hiding in (and, ehem, sometimes peeking out from) the center.  Almost like baby handpies.  I made two flavors, sour cherry and concord grape.  Despite the fact that my kitchen has basically no climate control, I didn’t really have any trouble with these in the heat. The dough came together in like five seconds and rolled out no problem between two sheets of parchment.  I chilled it before cutting and afterwards I chilled the rounds before assembly.  As I applied the jam blobs to the bottoms, the dough rounds softened just enough to not crack too much when I sealed on the tops.  It all worked out deliciously well.

jam-filled sandwich cookies

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

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