Artwork by Jacob

Artwork by Jacob

Monday, January 14, 2019

Coffee-Cardamom Cookies

Coffee is serious business in our house. My husband is obsessed with a good cup of coffee. We buy whole beans, have a bean grinder and several coffee makers. The latest acquisition is a Capresso coffee maker, I get espressos for breakfast every weekend:) I voted for these cookies for my coffee loving husband.

Wow, these were delicious cookies. I enjoyed them so much and they were really different. Coffee with the addition of cardamon, cinnamon and molasses has a real depth of flavor. Husband approved and a make-again recipe. To see what others made head over to TWD.

Monday, January 7, 2019

Saint-Pierre Poppy Seed Cake

Tuesdays with Dorie
Baking Chez Moi

I was glad our first recipe for the year for Baking Chez Moi was an easy one. This loaf cake came together with minimal fuss. You really need to love poppy seeds for this one, it packs a punch of poppy seed crunch. This is also a rich cake with 4 eggs, butter and heavy cream. I think this is the first time I have added heavy cream to a cake.

I grabbed an orange at the grocery store not paying attention, obviously, as it was a blood orange. I used the rind in the recipe and it smelled great. The juice does not have the same citrus tang that regular oranges do so I missed out on the juice flavor. I only added one tablespoon of juice as I was afraid I would get a muddled weird color in my cake.

As a side note, I counted how many recipes we have left in the book, about 40 is what I came up with. I wanted to see if we would finish the book this year but it looks like 2020 will be the celebrating year. Happy New Year!

Tuesday, January 1, 2019

Fruit and Four-Grain Biscotti

Dorie's Cookies

Happy New Year! Starting off 2019 with a healthy-ish biscotti made with whole wheat flour, wheat germ, rolled oats, kasha and flax seeds. In the spirit of using what I have on hand I put dried apricots and raisins in my biscotti. I also omitted the kasha since I did not have time to go shopping. I will be enjoying these biscotti with coffee or tea all week long. Happy New Year of baking.

Monday, December 17, 2018

Christmas-Spiced Honey Dainties

Tuesdays with Dorie
Dorie's Cookies

Honey dainties or melomakarona are a Greek cookie. This is a new cookie for me, I have not heard of these before or tasted one. Since many of my fellow bakers had made these already, I reviewed the comments to gleam any good advice.

I was in the holiday spirit and chose to make Dorie's Christmas-Spiced version. Ingredients in the dough included cinnamon, ginger, cloves, nutmeg, orange zest and vanilla. The syrup included basics of sugar, water, honey with the additions of cinnamon stick, orange peel and clove.

I refrigerated the dough after I made it since I was not able to bake right away. I was glad this worked well as Steph did this also with good results. I did not have any problem shaping the cookies. I baked them a couple minutes less as recommended by another baker.

I enjoyed these sweet, buttery cookies. I didn't think the nuts on top added to the cookie. Despite "pressing the nuts down lightly" as Dorie suggested, they just fell off when you ate the cookie. I would have preferred to add the nuts prior to baking. Overall, happy to have made a new cookie and enjoyed it.

Wednesday, December 12, 2018

The Cake That Cures Everything

I Heart Cooking Clubs
Monthly Featured Dish Cake

From Ruth Reichl's My Kitchen Year. I have made this cake twice now. Once for an employee's birthday at work and once for a family celebration. It has been a hit both times. I think this may be my new go-to chocolate cake recipe. This cake lived up to its title.

I made a half recipe. The first time I used 9-inch pans and I thought the cake was a little thin so next time I used 8-inch pans which I liked better. The frosting is not a huge amount so I thought it worked better on an  8-inch size. One of the reasons this is a fantastic recipe is the moist cake and the other is the frosting. The frosting is a chocolate cream cheese which was delicious.

If you like chocolate then I urge you to make this recipe. My Kitchen Year page 63 or Ruth's website.

Monday, December 10, 2018


Tuesdays with Dorie
Baking Chez Moi

I have made Dorie's speculoos cookies before from Around My French Table and the reviews were great. I was looking forward to trying this recipe. The difference with this recipe is the technique, this dough is rolled into logs and then sliced and baked. My first attempt did not go well, I cooked them the full time which ended up making them hockey pucks. The second time around I took care to cut the log into 15 pieces and cook a little less only 10 minutes and they turned out perfect. These cookies smell great while baking, just like Christmas, and they went wonderfully with a cup of tea. 

Tuesday, December 4, 2018

Double-Ginger Crumb Cookies

Tuesdays with Dorie
Dorie's Cookies

Our latest adventure from Dorie's Cookies, double-ginger crumb cookies, involve do-almost-anything vanilla cookie dough. My notes from that cookie dough state "dough is soft and hard to work with", hum trouble ahead? Also, given my recent ginger fiasco with gataeu basque, I was hesitant to revisit this flavor.

My fears were unfounded and the dough was actually easy to work with. I made the full recipe for the topping and I wish I hadn't, I now have way too much topping left and I made more than 20 cookies. Any ideas for left over topping?

These buttery shortbread cookies have a nice snap to them. I thought they were tasty and sweet but I did not get an overwhelming ginger flavor, what did I do wrong this time? My husband gave them two thumbs up, so sounds like a winner.

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