Artwork by Jacob

Artwork by Jacob

Tuesday, March 13, 2018

Apple Weekend Cake

Tuesdays with Dorie
Baking Chez Moi

According to Dorie this recipe is from the Normandy region of France. For this cake she suggests using sweet, juicy apples so I went with Jazz apples which are a fusion between a Royal Gala and a Bareburn Apple. My notes for this recipe were moist, delicious, easy and make again. A delightful cake good for breakfast, brunch, snack or dessert. No matter when you eat it you will like it. Enjoy!

Apple Weekend Cake page 14.

Spinach Salad with Roasted Squash, Roasted Grapes and Pumpkin Seeds

This week's featured ingredient at  I Heart Cooking Clubs is Greens! Anything green and leafy counts so I decided on this Spinach Salad by Ellie Krieger. My husband is travelling again this week so that means make something he doesn't like mainly butternut squash.

This is a great winter salad with butternut squash, grapes and pumpkin seeds. The flavor comes from roasting the butternut squash and roasting the grapes. The pumpkin seeds also get a toasting. The salad dressing is a mixture of olive oil, maple syrup, cider vinegar and Dijon mustard. A very tasty salad that I have been enjoying as a lunch or dinner meal. The recipe can be found on Ellie Krieger's website. 

Saturday, March 10, 2018

Sour Cream Coffee Cake

We are down to our final four weeks with Ina Garten at I Heart Cooking Clubs. This first week of March we were tasked with Breakfast Buffet! Cook up any Ina Garten dish you'd like to see at a breakfast buffet. 

I chose to make this Sour Cream Coffee Cake as I could make it in advance as well as photograph it. The cake is a simple white cake made with sour cream for moistness. The streusel is made up of butter, brown sugar, flour, cinnamon and salt, I omitted the nuts. The streusel is put inside on top of half the batter and  then again on top. I also omitted the glaze on top after baking since I thought there was enough sugar already.

We had this for breakfast and thought it was plain. I don't know if the nuts would have added more flavor or not. I barely tasted the cinnamon the only spice in the recipe. Once again this recipe has many five star ratings on the Food Network but I would not make this again.

The recipe and video are available on the Food Network. To see what others made head over to I Heart Cooking Cubs.

Tuesday, March 6, 2018


This week on Tuesdays with Dorie we are making Hamantaschen. I voted for this one to see Dorie's take on this Purim cookie. I learned how to make hamantaschen from Faye Levy's International Jewish Cookbook. Her One, Two, Three Cookie Dough recipe has been the staple in my family. I have varied the fillings but usually do poppyseed raisin. 

Back when my son was itty-bitty, I could get him to cook with me. I had him folding hamantaschen like a pro. Now I can't get him into the kitchen to cook, teenagers.

Dorie's version of this cookie is very different. I have never made a cookie dough with oil before and it was soft to work with. The dried fruit I used in my filling was dried cherries, figs and raisins. My husband said the filling was excellent. These cookies cook up crisp and are very different from the ones I make. My son said they tasted like a cracker. I am partial to the ones I make but Dorie's version are growing on me. 

Hamantaschen page 283. To see what others thought head over to Tuesdays with Dorie.

Saturday, March 3, 2018

Vegetable Tian

I Heart Cooking Clubs
My husband gets the sole credit for this week's cooking assignment. I was all cooked out last weekend but my husband decided to take the reigns. Among the vegetable dishes I had tagged in Barefoot In Paris my husband chose this Vegetable Tian. Who knew such simple ingredients could taste so good. This dish has onion, garlic, potato, zucchini, tomatoes, flavored with thyme and topped with Gruyere cheese. It really takes a recipe for me to elevate my vegetables. This dish came out delicious and deemed make again. The only caution is that it takes at least an hour to make, something my husband did not notice so we ate late that night. No matter I was just glad I didn't have to cook:)

Vegetable Tian page 146 or from the Food Network.

Tuesday, February 27, 2018

Cheesecake, Alsace Style

Tuesdays with Dorie
Baking Chez Moi

Alsace is France's easternmost region. This cheesecake, sans cheese, is made with Greek yogurt, heavy cream, eggs and baked in a Galette crust. My guests deemed it custard-like.

Baked in a springform pan, my crust shrank during baking and I feared I ruined my dessert. But fear-not the filling matched the level of my crust and baked perfectly. We are a raisin-loving family and I used what I had on hand instead of golden raisins that Dorie suggested but raisin distribution seems to always be in an issue with baking.

This dessert got rave reviews and deemed make again. Another winner from Dorie.

Cheesecake, Alsace Style page 31. To see what others made head over to Tuesdays with Dorie.

Sunday, February 25, 2018

Bee’s Sneeze Nuggets

Tuesdays with Dorie
Dorie's Cookies

These nuggets are packed with lemon flavor: lemon juice, lemon rind and lemon extract. When I took them out of the oven my son declared that it smelled like lemon. I served these Bee's Sneeze Nuggets with the suggested honey accompaniment and with Limoncello Gin Cocktails. These were a big hit with my guests and we thought the cocktails went perfectly with them. The jury is still out with black pepper as an ingredient in cookies. This is the second recipe I have made with black pepper and my family seems to think I should leave it out.

Bees's Sneeze Nuggets page 438. To see what others made head over to Tuesdays with Dorie