Archive for the ‘TWD’ Category


Tuesdays with Dorie: Cocoa-Almond Meringues

August 2, 2011

This week, Tuesdays with Dorie bakers made Cocoa-Almond Meringues, selected by Mike of Ugly Food for an Ugly Dude (that name always makes me laugh!). Thanks Mike for this great cookie selection!

What I did: I made the full recipe, which barely fit on my two cookie sheets (my cookie sheets are pretty small). I got over 40 cookies, and could have squeezed a few more out if I’d had the room. I piped them onto the parchment with a large star tip.

How it went: These were pretty easy to make, aside from my usual stress over whether I’ve over- or under-whipped the egg whites. I baked mine 10 minutes longer than the recipe calls for, because I saw some comments from other bakers about the meringues being chewy. I’m not big on chewy meringue, so I decided to let them go a bit longer.

How it tasted: These were sweet, crunchy, and double-chocolatey. I think I’d be OK if they didn’t have the almonds – they were fine, but I wouldn’t miss them. I would miss the chopped chocolate though; that was a fantastic addition! My husband gave them the thumbs-up. I’ve made Martha Stewart’s chocolate meringue cookies a couple of times, and these may have the upper hand, because I liked the chopped chocolate so much.

Mike will have the recipe posted today. Or just open your copy of Baking: From My Home to Yours to page 155 and make some meringues!


Tuesdays w/Dorie: Creamy Dark Chocolate Sorbet

July 26, 2011

Ah, cool, creamy, chocolate sorbet. This was a welcome treat after spending a week in Chicago for work. It was hot outside and it was hot inside, in a room filled to the brim with people and computers. I’m not against baking in the summer, but I was happy to leave the oven turned off this weekend.

Tip of the day: This was awesome with Roasted Banana Ice Cream! I had a little bit left over in the freezer, so I scooped both flavors into a bowl together. A match made in heaven!

What I did: I made the full recipe, using 2% milk (Dorie says to go ahead and pick whatever milk you’d like) and Jacques Torres 60% dark chocolate.

How it went: The milk, water, sugar, and chocolate cook up on the stove for a bit and then chill down in the refrigerator. I churned it for quite a while (I didn’t time it) in my ice cream maker and it didn’t firm up much. Was I surprised? No, because I read the P&Q and saw some comments about this being very soft. It was still pretty soft after three hours in the freezer.

How it tasted: I was really thorough with my testing: I tried it warm, then tried it again straight out of the ice cream maker, and then again after some time in the freezer. My conclusion: it’s great at all stages! My husband, initially too busy enjoying the sorbet to comment, later said “It might be too rich for some people, but I am not one of those people.” Since there are no eggs or cream, the richness and flavor comes from the chocolate; be sure to use one that you like.

Thank you Steph from A Whisk and a Spoon for this great warm-weather pick! You can find the recipe on her blog today, or just open your copy of Baking: From My Home to Yours to page 431 and get churning!


Tuesdays with Dorie: Chocolate-Chocolate Chunk Muffins

July 5, 2011

This week, the Tuesdays with Dorie bakers made Chocolate-Chocolate Chunk Muffins, selected by Bridget of The Way the Cookie Crumbles.

What I did:

  • I made half the recipe and baked the 6 muffins in a silicone muffin pan.
  • I cut down the butter a little bit, replacing 1/3 of it with plain nonfat yogurt, which I mixed in with the buttermilk and egg mixture.
  • My chocolate “chunks” were a mix of mini chocolate chips and regular size dark chocolate chips.
  • I increased the amount of chocolate that is mixed in at the end, using about 50% more than the recipe calls for. (Thanks to comments in the P&Q saying that these needed more chocolate.)

How it went: The mixing part was quick. I was worried about overbaking them, because someone commented in the P&Q that they were dry. But then when I took them out of the oven, I worried that I had underbaked them. Worry, worry, worry! I ended up putting three of them back in the oven for a few minutes.

How it tasted: I cut one of the possibly-underbaked muffins in half and it looked fine. I ate that one and my husband ate another possibly-underbaked one, and they were both baked! (We haven’t tried the now-possibly-overbaked ones yet.) They were a little warm when we ate them, so the chocolate pieces were nice and soft. These were tender and very chocolatey. My husband the frosting lover commented that these don’t need frosting. Coming from him, that’s big!

Thanks to this week’s hostess Bridget for this great pick. She has the recipe posted here.  Or just open your copy of Baking: From My Home to Yours to page 19 and give these a whirl!


Tuesdays with Dorie: Date-Nut Loaf

June 21, 2011

Many of my baked goods go to our next-door neighbor Chuck. A while ago, I asked him if he had any requests and he said I should make something with dates, because that’s the only date he’s going to get. Chuck is a funny guy! So it was perfect timing that Mary selected Date-Nut Loaf for this week’s Tuesdays with Dorie recipe.

Dates and I go way back. When I was growing up, we frequently had a Date Nut quick bread from a mix. I hadn’t thought about that for quite a while and wondered if they still made the mix, but I didn’t find it at the grocery store. My mom also made a date and chocolate chip cake, which I think I’m going to make now that dates are on my mind. Apparently, Chuck has been thinking about dates too, but he’s going to have to settle for a mini Date-Nut loaf for now.

What I did: I made the full recipe and baked it in three mini-loaf pans (5.75 x 3 inches each). I didn’t make any changes to the recipe!

How it went: This was quick and easy to mix up. I never remember to keep track of how long things were in the oven, but I think my minis took about 40 minutes (baking time for a full-sized loaf is 1 hour 20 minutes). I did not need to tent them in foil to keep them from getting too brown.

How it tasted: This is a solid buttery cake with crunchy walnuts and moist dates. It’s tasty – I especially like the buttery taste of the cake. Since I have a memory of a quick bread with dates, I kept thinking this would be like that, but really, it’s more like a pound cake. Once I figured out what it was, I enjoyed it! My husband said it was good but he’d prefer it without the dates. When pressed, he admitted that he’d prefer it without the nuts too. With no dates or nuts, we would be left with just plain Loaf.

Thank you Mary for the date-paved trip down memory lane! She has the recipe posted here. Or just open your copy of Baking: From My Home to Yours to page 228 and get baking!


Tuesdays with Dorie: Chocolate Biscotti

June 14, 2011

This week, the Tuesdays with Dorie bakers made Chocolate Biscotti, selected by this week’s hostess Jacque.

What I did: I made half the recipe, which gave me 13 biscotti.

How it went: Easy! That’s what I like about biscotti: they’re easy to make and last for a while (if they don’t get gobbled up!). That’s why I made a bunch recently to bring to a party. And, the best part is that people are impressed that you made biscotti, because it seems like it would be complicated. But it’s not!

How it tasted: These are crisp, full of chocolate flavor and accented with a crunch of almonds. My husband ate one and declared it good (there was a “mmmmm” in there too). I had been thinking of taking Dorie’s suggesting and adding some melted white chocolate, but after eating one plain, I decided that they were great plain and I didn’t need to embellish them.

Are you ready to impress your friends, family, or coworkers with your biscotti-baking talents? Open your copy of Baking: From My Home to Yours to page 144, or click over to Daisy Lane Cakes to get the recipe from Jacque.


Tuesdays with Dorie: Blueberry-Brown Sugar Plain Cake

June 7, 2011

Geez, Dorie, why did you give this tasty cake such a blah name? Those of us who have baked a lot of Dorie Greenspan’s recipes know that her “plain” cakes are some of the best around. But others may be turned off by this recipe’s name. Why not call it Blueberry-Brown Sugar Cake? Or Blueberry-Brown Sugar Snacking Cake? The flavor and appearance are anything but blah or plain.

Thank you Cindy of Everyday Insanity for getting past the name and selecting this wonderful recipe!

What I did: I baked half the recipe in a muffin pan – not for the cuteness factor, but because I don’t have a pan that’s half the size of the 11 x 7″ pan needed for a full batch. I used fresh blueberries and 2% milk instead of whole. I got 7 (cute) muffins.

How it went: Even with the extra step of whipping egg whites, this was a pretty quick recipe. I baked my muffins for 22 minutes.

How it tasted: Good! Not too sweet (I didn’t top it with powdered sugar as recommended in the recipe), but there was a nice sweetness from the brown sugar and the blueberries. The tops of the muffins were a little bit crispy – my favorite part. My husband is a fan of fresh blueberries, and an even bigger fan of fresh blueberries in baked goods. He liked these a lot and commented that the blueberries retained their texture and that the cake was moist. These were a hit with us, and I liked that they aren’t as sinful as a muffin or cake with a crumble topping.

If you live in the U.S., blueberry season is here, or almost here. Why not give this great recipe a try? Open your copy of Baking: From My Home to Yours to page 36, or click over to Cindy’s blog to get the recipe.


Tuesdays with Dorie: Oatmeal Nutmeg Scones

May 24, 2011

This week’s recipe for the Tuesdays with Dorie bakers is Oatmeal Nutmeg Scones, selected by Patricia of Life With a Whisk. You might want to just go ahead and check out Patricia’s post, because I didn’t do so well with this recipe.

I made half the recipe and the dough was really wet. I could easily form it into a circle, but it was difficult to cut it into wedges. After baking for a little bit, it grew back into a circle and got pretty brown pretty fast. I made these early in the morning and wasn’t exactly inspired to bake, so I think that caused me to goof somewhere along the way.

They tasted OK, though they were pretty cakey rather than flaky.

I bet you can do better than I did with this recipe. Open your copy of Baking: From My Home to Yours to page 30, or click over to Life With a Whisk to get the recipe.


Tuesdays with Dorie: Basic Marbled Loaf Cake

May 3, 2011

This week’s recipe for the Tuesdays with Dorie bakers is Basic Marbled Loaf Cake, selected by Carol of The Bake More. Mine was a cupcake rather than a loaf cake, and it was more layered than marbled, but all’s well that ends well, right?

What I did: I made half the recipe and baked it as cupcakes, because I didn’t have quite the right size pan for that amount of batter. There are many flavor combinations suggested by Dorie, and I have no doubt that the TWD bakers came up with some of their own creative flavors. I stuck with the Traditional Marble Loaf: half vanilla batter and half chocolate batter, and I used some delicious 60% chocolate that I bought when I visited the Jacques Torres store in New York.  But oh, the cardamom and coffee marble loaf sounds really tempting!

How it went: This was so quick to mix up. I ended up with 7 cupcakes. The batter was really thick, so there wasn’t a lot of marbling going on. I ran a knife through each cupcake, but they still ended up as layered rather than marbled. I baked them for 24 minutes.

How it tasted: I have a cold, and my tastebuds aren’t fully functioning. I could pick up some good chocolate flavor, though. My husband said it was good, but would be better with frosting (I predicted that comment!). He liked it, though, and acknowledged that it’s probably not as bad for you without the frosting. I look forward to trying another one when my tastebuds are back to normal, and I think my husband will be happy to help me finish these off!

Ready to try your own spin on this basic marbled loaf/cupcake? Open your copy of Baking: From My Home to Yours to page 230, or click here to get the recipe from Carol.


Tuesdays w/Dorie: Cornmeal Shortbread Cookies

April 26, 2011

This week’s recipe for the Tuesdays with Dorie bakers is Cornmeal Shortbread Cookies, selected by Valerie of Une Gamine dans la Cuisine. I love a buttery cookie, and shortbread is the ultimate buttery cookie! This one has a lemon zest, almond extract (or vanilla, if you prefer), and a little bit of cornmeal. I would call the cornmeal the secret ingredient, but it’s not so secret when it’s in the title of the recipe!

What I did: I made half the recipe. This is the kind of dough that needs a good chill, so I mixed it one evening and baked it the next day.

How it went: I used Dorie’s trick for hard-to-handle dough and rolled it out in a large plastic zippered bag. The next evening, I cut open the bag and then used a 1.5 inch square biscuit cutter to cut out the cookies.

How it tasted: My husband said “It tastes like you’d expect. It’s good.” He then went on to to say that it’s like “You got chocolate in my peanut butter” but instead it’s “You got cornmeal in my shortbread.” I liked the almond and lemon flavors and the crispness. The cornmeal got stuck in my teeth, but I knew that was coming.

Ready to try this twist on shortbread for yourself? Open your copy of Baking: From My Home to Yours to page 130, or click here to get the recipe from Valerie.


Tuesdays with Dorie: Strawberry – Cranberry Double Crisp

April 12, 2011

This week’s recipe for the Tuesdays with Dorie bakers is Strawberry-Rhubarb Double Crisp, but with no rhubarb in sight, I used cranberries instead. Why is it called double crisp? Because half of the crisp mix goes on the bottom of the pan, like a crust, and the rest goes on top, like a traditional crisp. That’s quite a bonus for crust and topping lovers like me!

What I did: I made 1/3 of the recipe, and baked it in a 6″ pie pan. I was fast and loose with the ingredients. I couldn’t find fresh rhubarb, so I used some cranberries from my freezer. I used white whole-wheat flour instead of all-purpose, and I cut down on the butter a little. I didn’t use ginger, which I know changed the whole point of this dessert, because there’s a lot of ginger in the recipe.

How it went: This was pretty quick to put together: mix the crumble ingredients, give the fruit a quick cook on the stove, adding some cornstartch to thicken the filling. The recipe doesn’t call for cooking the rhubarb, but I did cook the cranberries; they softened up a little bit and I was able to smash some of them.

How it tasted: Yummy! This was a delicious fruit crisp with lots of crumble. My husband liked this a lot and kept commenting on the texture – he really enjoyed the crisp crumble topping in contrast with the soft fruit filling. I liked how wonderfully tasty this was! We ate it straight-up, but it would be delicious with ice cream or whipped cream.

This week’s recipe was selected by Sarah of Teapots and Cakestands. She has the recipe posted here, or you can open your copy of Baking: From My Home to Yours to page 420.

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