This is my third recipe of madeleines I have made from one of Dorie's cookbooks and so far they have all been a hit. The latest with a fresh vanilla bean and brown butter was delicious. By chilling the dough over night in the pan, I was able to get the quintessential bump that madeleines are known for. Another make again recipe from Dorie.
Vanilla-Brown Butter Madeleines page 316. To see what others made head over toTuesday with Dorie.
I have never made or tasted a matafan. Dorie describes it as a large apple pancake. In the division of labor in my house, pancakes come under my husband's job description. I gave him the recipe and said "you're in charge". Good timing too as I ended up sick this weekend and probably would not have made it otherwise.
My husband made a full recipe; pancakes are beloved as are apples and anything made by Dorie. We easily got 8 servings out of the recipe. My husband admittedly burned it. He said "the recipe called for deeply browned but I think I burned it". No matter we covered it with powdered sugar, my only contribution, and served it with maple syrup. A wonderful Sunday breakfast.
Apple Matafan page 341. To see what others made head over to TWD.
Kamish, Mandelbrot or almond bread; no matter what you call it, it is a delicious cookie. Dorie says "think of them as the Eastern European version of biscotti" and that is exactly what we thought. Mine even look like biscotti compared to Dorie's version. These cookies were easy to prepare but you do need plenty of time for chilling and baking. I opted not to keep my cookies in the oven overnight and we were happy with results of the baked cookie. I made a full recipe, froze most of the cookies and will serve them for my upcoming milestone birthday!
When I think of the phrase "when healthy meets delicious" I think of Ellie Krieger, I believe that is her tag line. For this weeks challenge at I Heart Cooking Clubs I decided on Ina Garten's blueberry bran muffins. With a whopping 2 1/2 cups of wheat bran in the recipe, it packs a punch of fiber. I also watched the episode of her current TV show Cook Like A Pro in which she states you can make the batter the night before and bake in the morning. That is exactly what I did which made for easy prep and bake for breakfast. We loved these and thought they were moist and delicious. The recipe is available at the Barefoot Contessa website.
If you haven't made Dorie's Light and Springy, Creamy and Great Cheesecake then you should. I have made it twice now and it is by far my most favorite cheesecake. This light and airy cheesecake is made with cream cheese and ricotta cheese and is whipped a whopping 12 minutes between all the ingredients. My guests prefer this cheesecake to traditional so I will keep baking it. You can find this recipe on Dorie's Website. Enjoy!
Butter, sugar, flour, the perfect trifecta. These simple butter cookies are my first try at Viennese Sables. When I soften butter for cookies I usually get it too warm but in this recipe it worked. Very warm softened butter is creamed with confectioners' sugar which was easy to do by hand with a spatula. Additional ingredients include salt, egg white, vanilla and flour. My piping skills are not as polished as a professional but I am proud of how good I did do for my first time. Dorie states "These taste exactly like those Danish butter cookies, the ones that come in the blue tin." And she is right they do but oh so much better. I think these cookies look fancy, are easy to make and taste great. A winner in my book.
My Mocha-Ricotta Puffs are darker than Dorie's since I used dark chocolate cocoa powder. These are a wonderful mocha cookie, I noticed the chocolate and coffee but not the ricotta. They turned out as Dorie described crunchy around the edges and soft centers. I ended up cooking mine less time than the recipe called for to prevent burning. These were delicious and a make again recipe.
Mocha-Ricotta Puffs page 168. To see what others made head over to TWD.