I voted for this tart as we loved Dorie's rhubarb cake we made two years ago. Dorie's crust and streusal topping are really the star of this dish. My husband likes to joke that you could put cardboard between the two and it would taste good. This was a different kind of tart as it had a custard filling. Everyone liked it and thought it was good, some even had two pieces. I served mine with sugared strawberries which everyone liked. The consensus was that we preferred Dorie's Rhubarb Upside-Down Brown Sugar Cake over this tart. What did you think?
These were a big hit in my house, deemed the Best Chocolate Chip Cookie. What makes these cookies different is a combination of all-purpose flour, whole wheat flour, nutmeg and coriander as the spices. Dorie gives other spice options such as instant espresso, cinnamon or Chinese five-spice. Next time I would like to try instant espresso. These chocolate chip cookies definitely go into the make again category.
Whoopie pies are a popular dessert in my house, one of my son's favorites. I was looking forward to trying Dorie's version. I compared Dorie's recipe to mine and they were very similar. I used my standard cookie scoop which is about a tablespoon, I did not want to make Le Petite version. Since my son is allergic to peanuts I made him the caramel filling. I also made the peanut butter filling for the rest of us. My son liked the caramel ones but he still prefers the marshmallow filling I usually make . My husband liked the caramel filling the best and of course I liked the peanut butter. These were a hit in my family how about yours?
These bar cookies are a Southern take on buttermilk pies. I have never had a buttermilk pie so this was a new dessert for me and my family. The crust is baked first with flour, sugar, cornmeal, cornstarch, salt and butter. The topping as Dorie calls it is custard-like and made with buttermilk, eggs, sugar, vanilla, cornstarch, butter and blueberries.
I served this at room temperature the first time. The reviews were mixed. My husband liked it but thought it needed more blueberries. I did add the recipe amount of one cup but I also thought it could have used more. We both liked the crunch of the crust with the addition of cornmeal. I did not love the egg/custard taste of this dessert but I think it is just a personal preference. Leftovers were served cold which I liked better. My husband said I could make this again.
I am a fan of goat cheese, the more the better. When this recipe was chosen I was looking forward to trying them. This recipe was selected near Mother's Day and I had already set my menu, goat cheese tart. I thought goat cheese cookies and goat cheese tart was too much goat cheese for one meal. So happily I am baking these as a make-up recipe.
These savory cookies went with me every where on this past Memorial holiday weekend. I made the dough, stored it in the freezer and baked off a dozen or so for each event I went to. They were a big hit with one family asking for the recipe. My son surprised me and asked that I put them in his lunch everyday.
I was not able to make these chocolate truffles when the group made them back in December but I was glad to be able to make them now. I reviewed my fellow bakers comments carefully and there was concern of them being too soft. Despite my reservations I made the recipe as is and I had no issues.
I chilled the chocolate in the pan overnight.
I just scooped them from the pan into the cocoa powder.
Since I used a one teaspoon scoop I got about 80 truffles. These were the perfect bite-size piece. I stored the extras in the freezer liked Dorie suggested.
My son was experimenting with some artful pictures of the truffles.
This month's cupcake is raspberry. The original recipe called for rose but I am not into the floral taste so I just left it out. This cupcake, a bit muffin-like, was made with sour cream. I think these are more sturdy to stand up to the filling. The raspberry filling, the star of the dish, is made with two cups of raspberries boiled down to a syrup, strained and thickened. I was worried that the filling would make the cupcakes soggy but that did not happen. The frosting was cooked egg whites and sugar whipped up into a marshmallow goodness with the addition of butter and some of the raspberry filling. I added more than the 4 tablespoons of raspberry filling because it needed the extra flavor. My guests really loved this cupcake.
You can get the recipe from the Food Network. A good summer dessert.