Artwork by Jacob

Artwork by Jacob

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.

Tuesday, January 10, 2017

Honey-Yogurt Mousse

This dessert was not on my radar. We are not a mousse family and I was not looking forward to this but as usual I was proven wrong. This was a cup of deliciousness; the tang of the yogurt, richness of the heavy cream and the sweetness of the honey. A cloud of a dessert.
Dorie suggests serving this with something crunchy like Croquets, or berries, chocolate shavings or Cocoa Crumbs. I used berries I had on hand and was happy with that choice. My husband added a little granola for a crunch. I would love to serve this at a party as I think it is a unique dessert.

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.

Tuesday, December 20, 2016

Christmas Spice Cookies

These Christmas Spice Cookies were a delicious addition to the holiday baking season. Dorie's flavors are always on point and this recipe was no exception. Everyone enjoyed them.

I had a lot of trouble with the dough. I chilled for 3 plus hours, the dough was firm when I took it out but while I was cutting out my cookies the dough got soft fast. After 3 cookies, I could no longer get the cookies off without squishing the dough. I ended up going back and forth with chilling to get my cookies made. It was a really long process and one in which I do not want to repeat. This dough was too fussy for me but they tasted good and that is all that matters.

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.

Tuesday, December 13, 2016

Spiced Honey Cake

Tis the season...for sniffling, sneezing, coughing, you get the picture. I am behind in my baking due to seasonal colds. My husband found my Baking Chez Moi cookbook open and asked honey cake today? Sadly this went on for a week but I am now back on my feet ready to bake.


This cake is likened to a pain d'epices, a traditional honey and spice cake. I have not made anything like this before, so another new baking adventure. The recipe calls for lavender flowers which I did not have so I just left them out. Since some found this flavor too floral, I thought it would be wise to omit.

The recipe came together quite easy and only used a couple of dishes, a winner for clean up. It does take some planning ahead as the orange peel, peppercorns and fresh ginger need to steep for one hour. Dorie also recommends that the cake ripen in a double layer of plastic film for a day or two. I knew this was not going to happen at my house with the daily requests from my husband.

My review: I liked the flavor of the orange which really came through. I did not taste the ginger or black peppercorns. My dried cherries were really fresh and moist and stayed so after baking. The cherry orange flavor paired well together. I thought the cake was a little dry but I am eating the same day as baking. Will update my review after a few days.

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.

Friday, December 9, 2016

French Fridays - Beef Daube with Carrots and Elbow Macaroni


Any time I have some extra red wine available I look for a good beef stew. This beef daube recipe from Around My French Table by Dorie Greenspan recommended the use of beef cheeks. I did not have time to locate beef cheeks but she gave an alternative of beef chuck roast. Other items included in the stew were carrots, onion, bacon, beef broth and secret ingredient bittersweet chocolate.

I made a half recipe but kept the full amount of carrots. My husband likes a good balance of vegetables to meat. I also did not have bacon on hand so that ingredient was left out. The beef daube is braised in the oven for 2 hours which always makes meat very tender. Then the chocolate is added after the braise and then the cooked pasta. This was a different beef dish for us but very good.

Beef Cheek Daube with Carrots and Elbow Macaroni page 246 from Around My French Table by Dorie Greenspan.

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.