Artwork by Jacob

Artwork by Jacob

Monday, May 6, 2019

Chocolate-Oatmeal Biscoff Cookies

Tuesdays with Dorie
Dorie's Cookies

Armed with my jar of Biscoff, I happily made these cookies. I used my 1 1/2 tablespoon cookie scoop which Dorie states is a medium scoop. I did not want to make 50 one teaspoon cookies. Also, I did not want to roll these into balls, just to squash them with a jam jar. I just flattened the cookie scoops. I baked my first batch for 12 minutes. My husband's review: "That is a good cookie. So professional, moist on the inside and crisp on the outside. That is a good cookie". I don't think I could have got a better review. 

Monday, April 29, 2019

Palmiers

Tuesdays with Dorie
Baking Chez Moi
The first time I made palmiers was two years ago. I think I had beginners luck as they came out perfect. I was not wanting to deviate much from what I did then, afraid that I would break the spell. Dorie's recipe is a little bit different from what I did. I skipped the butter and just did the sugar portion. I also did a couple other changes; adding a pinch of salt and cinnamon. My notes last time were to try with cinnamon so I did. These came out perfect, my streak continues. I think this is one dessert that looks fancy but comes together quite easy.

Monday, April 8, 2019

Double-Chocolate Marble Cake

Tuesdays with Dorie
Baking Chez Moi

This double chocolate cake contains both white chocolate and bittersweet chocolate. This is a very decadent cake with butter, eggs, whole milk, and two kinds of chocolate. My husband could not stop eating it. I think this is another winner in our house. I got thumbs up from my son as I finally made something that did not contain nuts of any kind. Even though this was in the simple cakes section I would serve this for company.

Monday, April 1, 2019

Good Better Best Cookies

Tuesdays with Dorie
Dorie's Cookies

Good Better Best Cookies. Dorie provides us three ways we can make these cookies. The plain cookies (na), sandwich cookies with Biscoff filling (better) or sandwich cookies dipped in chocolate (now we're talking). Any time there is a chocolate option I am going to take it.

I made these cookies over a couple days to spread out the work. I made the rolled cookie dough and refrigerated overnight. The cookies cooled quickly so they were easy to fill. I had loads of filling so I did what my husband called 'double stuff'. I used two teaspoons for each cookie. I managed to make well over twenty cookies so I used up all of my filling. My husband had a cookie before I dipped in chocolate and he raved about them. I am sure the chocolate will send it over the top. The ganache recipe made twice as much as what I needed though it did make for easy dipping. Having extra ganache is both a blessing and a curse.

These are delicious cookies and fancy enough for entertaining. I wish I had a party to give. We are heading out for vacation at the end of the week so it looks like any leftovers will go to work.

I will be voting for a recipe that uses Biscoff Cookie Spread:)

Monday, March 25, 2019

Banana-Chocolate Chaussons

Tuesdays with Dorie
Baking Chez Moi
A month of Chaussons

I had the opportunity to make both chaussons; banana-chocolate and apple. At the beginning of the month I had an abundance of bananas so I made the banana-chocolate ones first. I put the optional Nutella in half of them. I forgot to put the butter in but I didn't miss it as the chocolate and Nutella are very rich. My bananas must have been big as I had too much filling. At first my family told me they did not particularly like this dessert, I think it was the bananas. I only baked up what we needed and I froze the extras. My son who gave it a 4/10 star was asking when I was going to bake the rest:) They don't fool me.

Last night I made the apple ones which were well received. I took my fellow bakers suggestion that one apple was enough and it was, also this time I remembered the butter. My indulgent family had it a la mode but I enjoyed mine just by its self. I still have a few extras in the freezer to enjoy later. To see what others thought head over to TWD.

Tuesday, March 12, 2019

Toasted Buckwheat and Chopped Chocolate Sables

Tuesdays with Dorie
Baking Chez Moi


In the past, Sables have been a crowd pleaser cookie in our house so I was pretty sure we were going to like these. This is the first recipe in which I had to toast flour. My son complained of the smell the entire time, an unintended consequence. My husband and I enjoyed these very much. Butter, sugar, flour and chocolate, what's not to like! 

Tuesday, March 5, 2019

Moroccan Semolina and Almond Cookies

Tuesdays with Dorie
Dorie's Cookies


These cookies required semolina flour. I was unable to find semolina flour in bulk so I bought a package of Bob's Red Mill semolina flour, 2 pounds of it. Looks like I will be doing more baking with semolina flour.

These cookies came together easy with no chilling time which was nice. Rolling the dough into balls was a bit tricky and rolling in powdered sugar was messy. My cookies baked up nicely in 14 minutes.

These were tasty. I could definitely taste the lemon, almonds and semolina ingredients. The texture is a bit different, Dorie calls it graininess and eating these are a messy affair. I got powdered sugar all over my shirt. I was intrigued by this new cookie but I am not sure I will make them again. My husband gave them "thumbs up" so maybe...