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 | 12 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!

Tuesdays with Dorie BCM: Crispy-Topped Brown Sugar Bars

March 24, 2015 at 5:44 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 16 Comments
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crispy-topped brown sugar bars

Anyone remember the Snickery Squares from BFMHTY?  I think Crispy-Topped Brown Sugar Bars are BCM‘s answer to those.  Junky, but in the best possible way, these homemade candy bars have a brown sugar cookie base and a smear of dark chocolate.  The star of the show, though, is the layer of caramelized Rice Krispies on top.  You may be tempted to skip caramelizing the Krispies and just toss on a handful as-is outta the box, but it is a step that is worth it.  (A couple of people used caramel corn instead of Krispies, and that sounds pretty darn good, too.)  Also, you’ll wind up with extra caramel Krispies– score!  I shamefully admit that I considered eating those extra sugary puffs with milk for breakfast, but decided to save them for ice cream sundaes instead…far less shameful, right?

I heard that the brown sugar cookie base was very crisp and a bit of a mess to cut when baked at the recipe’s stated time and temp (375°F for 22 minutes), so I baked my base at 350°F for about 15 minutes instead.  It was easy to cut into bars and ate like a soft, chewy shortbread.  I did only make a half recipe in a loaf tin, but if I did a full size batch, I’d still definitely peek in the oven after 15 minutes and see what’s going on.

These bars sounded like they had the potential to be very sweet, so I used a 72% bittersweet chocolate with a tiny pinch of salt sprinkled in to keep it under control.  They are rich enough that I could say a little goes a long way, but really, they are moreish enough that I could have eaten the whole loaf pan in one go!

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

P.S.: If you’re interested in gluten-free baking, enter my Gluten-Free Flour Power book giveaway here.

Tuesdays with Dorie BCM: Granola Energy Bars

January 13, 2015 at 12:01 am | Posted in BCM, breakfast things, cookies & bars, groups, sweet things, tuesdays with dorie | 20 Comments
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granola energy bars

Granola and yogurt is my standard weekday morning brekkie.   It’s fast, it’s easy and I like it.  Sometimes I add a banana to jazz it up but, all in all, I keep it all pretty plain, so it’s fairly healthy.  A lot of store-bought granola is anything but, with loads of sugar and add-ins.  Store-bought granola bars are usually the same way…more like candy bars than healthy snacks.  I eat enough sugar for dessert, so I try to avoid those “extra” sweets during the day.  If you wanna control what goes in it, I guess you gotta make it yourself!

These Granola Energy Bars are loaded with nuts, seeds, dried fruit (I used raisins, cherries and apricots) and oats, of course, bound together with brown rice syrup.  I think the brown rice syrup helps keep the bars chewy, too, but corn syrup or golden syrup would be likely substitutes if you can’t find it easily.  These were a cinch to make, and I feel good about what went into them.  And they’re filling, too, if you just need a little something to hold you over.

I bought the brown rice syrup at the health food store just for this recipe, so I’m not sure what I’ll do with the rest of the jar…apart from making more granola bars.  Perhaps I’ll tweak the recipe to make my own homemade, fresh version of the candy bar kind with mini chocolate chips and peanuts, for dessert, of course.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us, if you haven’t already!

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