Artwork by Jacob

Artwork by Jacob

Tuesday, December 6, 2016

Dorie's Cookies

This week's baking from Dorie's Cookies included little bites. Up first Pfefferneusse (German for peppernut). According to Dorie these cookies are made with chopped nuts, lots of spice and citrus. I have not heard of these cookies before so this is a new recipe for me. I was expecting a savory cookie due to ingredients of black pepper and dry mustard but these were a lovely spice cookie. I think it is cute that Dorie thinks the chocolate glaze is optional. Chocolate is never optional in my book but a necessity.

These are French Snacklettes, small nugget of a cookie. These cookies include almonds, sugar, flour, cocoa, salt, cinnamon, butter and mini chocolate chips. I found  the dough fussy and had trouble keeping them into shapes. Despite my troubles with the dough they are delicious. I have to say that I think there is a down size to a pint-size cookies, it promotes snacking one after the other.

These cookie recipes are from Dorie's new cookbook. The Pfefferneusse is available this month only from Dorie's website. 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.

Thursday, November 24, 2016

Apple Speculoos Crumble

Apple Speculoos Crumble from Baking Chez Moi by Dorie Greenspan
One of the things I like best about being a part of a baking group is not having to decide what to make for my next holiday meal. This apple speculoos crumble was a great accompaniment to the pumpkin pie that was served at our Thanksgiving meal. Not only did it taste good but it was easy to make which is a plus on Thanksgiving day. The hardest part of this dish was not eating the speculoos cookies while I was breaking them up.

First I cut up four apples into chunks, added a tablespoon of sugar and 3 tablespoons of raisins. The messy part was breaking up all the speculoos cookies and mixing with half cup of butter. The dish is baked at 375 degrees for 30-40 minutes. I put foil on my after 20 minutes as the cookies started to burn.

The reviews were good. Everyone liked it especially with pumpkin pie. I wish I had taken a picture of my son's dessert plate which was covered with whipped cream. Ah, the excess of the holidays.

Near or far where ever you are, wishing you happy holidays. I am thankful for Tuesdays with Dorie and all my fellow bakers. To see what others made this week head over to Tuesdays with Dorie.

Friday, November 18, 2016

French Fridays - Leek and Potato Soup

I had some extra potatoes to use and this soup seemed the perfect vehicle. Dorie says it can be served smooth or chunky, hot or cold. I chose to serve it smooth and hot.

This is an easy soup recipe with most of the work chopping the vegetables. The soup includes onion, garlic, leeks, potato, thyme, sage (I did not use), chicken broth and milk. The onion and garlic are cooked first for 10 minutes then the rest of the ingredients are added, brought to a boil and then simmered for 30-40 minutes. I have also read that Dorie's soup recipes tend to be on the thin side so I decreased the milk by 1/2 cup. I pureed this up in my blender for a velvety smooth texture. The optional toppings that I chose to use were chives, grated Parmesan and croutons. I enjoyed this soup as I like all the ingredients. I especially liked the texture of the croutons since I pureed my soup. My husband thought it was a little plain. Looks like we didn't agree on this one.

Around My French Table by Dorie Greenspan page 66.

Tuesday, November 15, 2016

Peanut Butter Change Ups

This week on Tuesdays with Dorie we are baking from Dorie's Cookies. I chose the Peanut Butter Change-Ups as one of two recipes to choose from. My husband and I love peanut butter but sadly my son is allergic so I don't cook with peanut products much.

These cookies deviate from the standard in that they are not pushed down with a fork prior to baking. These had a softer texture than your traditional peanut butter cookie. Dorie's secret ingredient was nutmeg which I did not taste, maybe I will put in more next time. My only rogue moment was rough chopping the peanuts instead of finely chopped. I love a good peanut crunch. If you are a peanut lover you will love them too.

The recipe is available from the Washington Post series Everyday Dorie. Tuesdays with Dorie is an international baking group working our way through Dorie's cookbooks. The see what others made this week head over to Tuesdays with Dorie.

Friday, November 11, 2016

French Fridays - Pumpkin Stuffed with Everything Good

I have had this pumpkin recipe on my radar for quite some time but not the opportunity to make it. My family is not as keen on squash as I am unless it is baked into a pie. I was hosting a Friendsgiving meal and thought this was a great opportunity to make this recipe.

The biggest challenge with this recipe is finding the right pumpkin. Jack-o-latern pumpkins are readily available during the Halloween season but those are not good for eating. I found most stores did carry sugar babies which are for baking. My pumpkin was slightly under the three pound recommendation so all of my filling did not fit.

This was the surprise hit of the meal, even the kids liked it. The children did not know you could eat pumpkin. I opted to make small slices for everyone instead of mixing it together. Next time I will make two.

The recipe is available from Epicurious and Around My French Table by Dorie Greenspan page 364. I think this would make a great addition to your Thanksgiving meal.

Tuesday, November 8, 2016

Caramel Tart

I hosted my first Friendsgiving of the season, a term I am just now becoming acquainted with, this past weekend. Thanksgiving is by far my favorite holiday. It is the holiday I host for my family and I love all the food. Every year I host what I called a Pre-Thanksgiving for friends that I won't get to celebrate with on the big day.

Now that I am baking with Tuesdays with Dorie every week I knew I had plenty of desserts to choose from for this meal. I chose Caramel Tart from Baking Chez Moi. This dessert takes a bit of planning ahead as it needs to chill for two hours prior to service.

I have not been successful in making caramel in the past so I was a little hesitant with this one but I followed Dorie's directions to a T and it worked well. Butter is added to the caramel then heavy whipping cream. The tart is baked, cooled to room temperature then refrigerated for two hours. My guests thought it was pumpkin pie until they tasted it. I thought it was deliciously creamy. It was a hit with the crowd.

The recipe is available 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 Tuesday with Dorie.

Tuesday, November 1, 2016

Chocolate Sandwich Cookies

Tuesdays with Dorie is starting a new book, Dorie's Cookies, which was just released October 25th. I actually have a copy of the book but not at my house. My sister pre-ordered the book for me way back in April and it delivered to her house instead of mine. My sister lives 50 miles from me so not a quick trip. I was glad the the group picked recipes that were available on the web.

First up this month are these ode to Oreos, chocolate sandwich cookies. The chocolate batter is a bit different as it only includes egg white. I think this is to make a crisp cookie. The recipe makes 24 sandwich cookies but I have plenty dough left over to make more, my family will be happy. The vanilla cream filling is simply butter, powdered sugar and vanilla. I heeded the advice from Jake Cohen of Tasting Table that the cookies should be refrigerated to set-up before eating.

Join our group and bake along with us. Recipe available from Dorie's Cookies or from Tasting Table