Artwork by Jacob

Artwork by Jacob

Tuesday, February 14, 2017

Sunday in Paris Chocolate Cake

Dorie suggests a variety of vessels you can use to make these cakes. I chose to make mine in mini-muffin tins. I got a total of 17 mini-muffins and I baked them approximately 12 minutes. The ganache was plenty for 17 but not the toppings. I ran out of peanuts and chopped chocolate after about a dozen.

The reviews on these little cakes were mixed. My guest eater was surprised that they were crumbly. I think he was thinking they were going to be muffins and not cakes. My husband said they were not sweet enough. I did use quite a dark chocolate so maybe that contributed to less sweetness. I am a self professed chocoholic and I thought they were great. Chocolate and peanut butter is my favorite combination.

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

Friday, February 10, 2017

French Fridays Hurry-Up-And-Wait Roast Chicken

Hurry-Up-And-Wait Roast Chicken from Around My French Table by Dorie Greenspan.

Continuing on my journey to complete the recipes from Around My French Table. I have completed almost all of the chicken section. This was my last remaining roasted chicken. I knew we would love it as we have enjoyed all the others in the book. Dorie provided several bonne idee and we included several including these potatoes and carrots. It was a one pot meal and delicious. Another one to add to the rotation.

Hurry-Up-And-Wait Roast Chicken page 202.

Tuesday, February 7, 2017

Rose-Hibiscus Shortbread Fans

I actually made Hibiscus Shortbread Fans. I have not had any luck finding rose products so I just decided to leave it out. I don't think I have made shortbread before so this was a new adventure for me.

I must have mixed my dough incorrectly as I had trouble getting it into the pan smoothly and then when I tried to prick it with the tings of my fork, the dough started to lift. After baking, I managed to get my shortbread out of the pan in one piece. I took a picture in case I broke it in the cutting process.

I managed to cut it without breaking any piece. My icing was a little loose so it dripped along the sides which is fine but does not make a pretty picture like Dorie's. I used orange sanding sugar as that is what I had on hand. The reviews were great, everyone loved it but the conversation I had with my son about them went like this.

Jacob: "They taste like cheap grocery store cookies."
Mom: "What !?'!"
Jacob: "But I like cheap grocery store cookies."
Mom: "Sigh"
Jacob: "Can I have another cookie."

Ah, the joys of teenagers. Go get your copy now of Dorie's Cookies as we don't publish the recipes. To see what others thought this week head over to Tuesdays with Dorie.

Friday, February 3, 2017

French Fridays - Gougeres

From Around My French Table by Dorie Greenspan, Gougeres. Dorie describes these as cheese puffs. Made from pate a choux dough they are light and airy. Traditionally they are made with Gruyere, Comte or Emmenthal but I made these with cheddar.

All that I made disappeared during the meal, I think my family really enjoyed them. They are addictive so watch out.

The recipe can be found in Around My French Table by Dorie Greenspan page 4.

Tuesday, January 31, 2017

Champagne-Vanilla Cupcakes

One of my friends gave me a Food Network Magazine and some of the recipes caught my eye. Under their Fun Cooking section was a series of recipes titled A Year of Cupcakes. I thought my family would enjoy cupcakes monthly.

January's selection is Champagne-Vanilla. The reviews on the website were terrible so I was a little hesitant to make them but with ingredients like sparkling wine, butter, vanilla bean and heavy cream I thought what could be bad. I am glad I ignored the negative reviews as we thought they were great. The cake portion with the addition of sparkling wine is more muffin-like than cake but still good with the seeds from a whole vanilla bean. The frosting is a cooked custard with the addition of heavy whipped cream. I thought the frosting was the best. If you are looking for something different and unique then I recommend this one. The recipe is available on the Food Network website

Up next: Chocolate-Strawberry Cupcakes

Tuesday, January 24, 2017

Granola Cake

Our latest baking assignment for Tuesdays with Dorie is this Granola Cake from Baking Chez Moi.

Dorie calls it a snack cake but I think it is more like a pan cookie. It was delicious but quite dense from the granola, chocolate and coconut. My husband likened it to a magic bar cookie but much better and less sweet. This disappeared quickly in our house and I would make it again.

Granola Cake page 54 Baking Chez Moi. To see what others did this week head over to Tuesdays with Dorie.

Tuesday, January 17, 2017

Dorie's Cookies

This is a catch-up week for me in which I have combined three baking assignments into one. I encountered bakers burn-out just before Christmas so I have missed the last couple of posts but I am up and running now with burners full blaze.

First up Olive Oil and Wine cookies from Baking Chez Moi (page 315). Dorie says these are from the Languedoc-Roussillon region in the south of France, a non-butter region. The cookies are usually made with Muscat de Rivesaltes but I just used what white wine I had on hand. It is an unusual dough that Dorie calls sponge-like. I thought they were a little tricky to roll and keep the dough together. Dorie says they are great with coffee or tea and great for dunking.

Next up World Peace Cookies from Dorie's Cookies (page 335). I had previously made these from Baking From My Home to Yours, my notes state they were great and they still are, of course I made a new batch.

And finally Breakfast Biscotti from Dorie's Cookies (page 98). I had previoulsy made these for Cookies and Kindness and you can see my original post here.
Tuesdays with Dorie is an international baking group working our way through Dorie's cookbooks. To see what others made this week head over to Tuesdays with Dorie.