Artwork by Jacob

Artwork by Jacob

Wednesday, April 26, 2017

Laurent's Slow-Roasted Spiced Pineapple

Tuesdays with Dorie
Baking Chez Moi

I made Laurent's Slow-Roasted Spiced Pineapple for my book club. I tried it warm out of the oven but served it cold, I prefer it cold. The spices I chose to use were allspice, cloves, star anise, coriander, cinnamon stick and the vanilla bean. I used orange marmalade for my jam and brandy for my alcohol.

I made the lemon madeleines to go with it since I finally had a pan. I managed to do them correctly and get the characteristic bump. I told my guests to dunk the madeleines in the pineapple and juice and everyone loved it. Both were a hit and I would make them again.

Laurent's Slow-Roasted Spiced Pineapple page 333.
Lemon Madeleines page 212.

Tuesday, April 18, 2017

Lemon Sugar Cookies

Tuesdays with Dorie

I am so thankful that Katje Sabin shared this recipe with Dorie. My family and I decided this was the best sugar cookie. These were bursting with lemon flavor with the addition of lemon zest and lemon juice. I have a one teaspoon cookie scoop which allowed me to make the full recipe of 60 cookies enough to share. Definitely will make this one again.

Lemon Sugar Cookies page 171.

Sunday, April 9, 2017

Lemon Meringue Tart A New Way

Tuesdays with Dorie Baking Chez Moi.
Looks perfect but looks can be deceiving. 
This week's challenge, lemon meringue tart a new way. This new way did not work for me. The sweet cream tart dough came out perfect as always but the filling did not set up. The lemon filling is comprised of fresh squeezed lemon juice, cornstarch, sugar, egg yolks, whole milk and the zest of one lemon. This is cooked until thickened and bubbles pop on the surface then cooked for an additional minute to ensure the cornstarch is cooked. I followed the instructions exactly and chilled overnight. The next day I gave the filling a vigorous whisking as Dorie suggested and put it into the pie crust. I even chilled the tart again until after dinner. When we cut into it the filling ran out. I don't know what went wrong with the chemistry but something was off for me. Luckily it tasted good so all was well with spoons. My family even had seconds.

To see how others fared this week head over to Tuesdays with Dorie.

Tuesday, April 4, 2017

Anzac Biscuits

Anzac biscuit? What? This is a cookie I have not heard of before. Per Dorie, "Anzac is an acronym for Australia and New Zealand Army Corps, which was created during World War I, and because of its antipodal origins, it's known as a biscuit rather than a cookie".

I also read our very own food blogger Mardi Michels of in the introduction of this cookie, excuse me biscuit, recipe. First Dorie's Cookies then her own cook book. You are world famous Mardi.

On to the recipe. This was a different preparation for a cookie. Melt the butter and golden syrup. Add tablespoon of boiling water and baking soda. Stir into dry ingredients. Form into balls, flatten into little pucks and bake low and slow 325 degrees for 17 minutes.

These came out golden brown and crisp when cooled. Delicious oatmeal cookie. We liked the addition of the coconut. I made a substitution for the golden syrup, equal parts corn syrup and honey as that is what I had on hand. These were quick, easy and tasty. I would make these again.

Anzac Biscuits page 159. To see what others made head over to Tuesdays with Dorie.

Saturday, April 1, 2017

Carrot Cupcakes

These carrot cupcakes with cream cheese frosting were mostly a hit with the family. The original recipe calls for walnuts but my family does not like walnuts so I substituted pecans. The recipe also includes one tablespoon of finely chopped candied ginger which my husband tasted but I didn't. I put in a heaping tablespoon and I think it could have used more. I also cut back on the carrots. The recipe calls for 1 3/4 cups but I only put one cup. I did not want the cupcakes to taste like a muffin. My husband said they were delicious. My son thought the frosting was too sweet, he doesn't like cream cheese frosting. I liked them but did not love them. A mixed bag of reviews for my cupcake challenge this month. To get the recipe head over to the Food Network Carrot-Walnut Cupcakes.

Tuesday, March 28, 2017

Black-and -White Marbled Madeleines

Tuesdays with Dorie 
Baking Chez Moi

My first madeleine and I liked it. These are a vanilla and chocolate madeleine. I opted for the bull's eye effect as Dorie calls it by not swirling the chocolate. Surprisingly my husband did not really like these. I think he is just not a fan of madeleines in general. I will have to try the lemon ones and see if my husband likes those any better now that I have finally purchased a madeleine pan.

Black-and -White Marbled Madeleines page 215. To see what others made this week head over to Tuesdays with Dorie.

Tuesday, March 21, 2017

Salted Chocolate Caramel Bars

Tuesdays with Dorie

These bars are a layer of chocolate shortbread, chocolate caramel and pecans as the topping. I served these with ice cream the first night and I think it was too much. I was craving brownies and ice cream but shortbread is not brownies. These were more candy-like, so small portion is the rule. My husband had them again but with a few raspberries which he liked and then again with ice cream:)

Salted Chocolate Caramel Bars page 42. To see what others made this week head over to Tuesdays with Dorie.