Posted tagged ‘baking’

TWD: Cranberry (or Peach) Upside-Downer

September 14, 2010

Oh, be still my heart!  This week’s recipe over on Tuesdays with Dorie was a winner.  The recipe is called a Cranberry Upside-Downer.  In the sidebar, Dorie gives instructions for turning it into a Summery Peach Upside-Downer.  Since peaches are at their peak at the farmer’s markets right now, I went with peach and I sure am glad I did! 

Peaches baked on the bottom of the pan topped with a lucious, rich cake batter.  Yummmmm!  This was really, really good.  Thanks to Sabrina of Superfluous for choosing this winner.  You can find the recipe on Sabrina’s blog or on page 206 of Baking From My Home to Yours.


TWD: A Hit and A Miss

April 27, 2010

This week’s recipe on Tuesdays With Dorie was Chockablock Cookies.  It was chosen by Mary of Popsicles and Sandy Feet.  If you visit Mary’s website, you can get the recipe or it can be found on page 86 of Baking From My Home to Yours by Dorie Greenspan.

There are many, many possible variations on these cookies.  You really should read the discussion about that here because these gals came up with some variations that sound great.  I made them with raisins, bittersweet chocolate chips and, knowing that I’m not a big fan of molasses, I subbed Lyle’s Golden Syrup for half of the molasses.  I should have taken a pass on making these cookies because a) I don’t like molasses and b) I don’t like fruit and chocolate together.  But, I wanted to try them.  Mistake.  I thought they were awful.  Absolutely awful. 

 And now, the good news:

I also made Dorie’s Lenox Almond Biscotti found on page 141 of Baking From My Home to Yours.  This is a recipe that the Tuesdays with Dorie group made before I joined them.  These biscotti turned out perfectly.  I absolutely loved them.  I am sure that I will make this recipe again and again.  Thanks, Dorie, for this recipe!  It is wonderful. 

It’s Thyme to Eat!


TWD: Dulce de Leche Duos

March 23, 2010

A week without Dorie… it just didn’t feel complete.  I missed out on last week’s Tuesdays with Dorie recipe which was Soft Chocolate and Raspberry Tart on page 354 of Baking: From My Home to Yours(chosen by  Rachelle of Mommy? I’m Hungry!).  I picked a good week to come back, though.  Jodie of Beansy Loves Cake decided on Dulce de Leche Duos on page 161 of Dorie’s Beautiful book.

In England and some parts of the US – like Texas – you can buy Dulce de Leche premade in cans (next to the sweetened condensed milk).  If you can’t find it premade, it’s easy to make.  The easiest method is in the crockpot.  Safer for those of us who are a little skittish is to make it in the oven.

Pour your can of sweetened condensed milk into a shallow baking dish, cover tightly with foil.  Place the pan into a roasting pan and fill it half-way up the sides of the smaller baking dish with hot water.  Place all in a preheated 425 degree oven and bake for about an hour.  Simple.

Make sandwiches with the cookies you made (which also contain the lovely Dulce de Leche) and you have a slice of heaven.  Trust me.  These are divine!

The full recipe can be found on Jodie’s blog (Beansie Loves Cake).  Enjoy.

It’s Thyme to Eat!


Many Seeded Bread

March 23, 2010

It’s been awhile since I visited Artisan Breads Every Day by Peter Reinhart.  I missed you Peter! 

This bread, found on page 102 of Reinhart’s wonderful book, contains both whole wheat and bread flour.  For the seeds, I chose sesame seeds, sunflower seeds, and – holding my breath – whole flaxseeds.  I shouldn’t have worried about the flaxseeds.  The bread was wonderful.  Like the other breads in this book, the dough is wet (ie high hydration) and sits for at least 24 hours.  That gives the seeds a chance to absorb some moisture which softens them and makes for a damn good bread!

It’s Thyme to Eat!


TWD: Thumbprints For Us Big Guys

March 9, 2010

What a fun recipe!   Mike of  Ugly Food Dude chose these cookies for the bakers of Tuesdays With Dorie.  Not only were they fun to make; they were also delicious.  I loved them, my son loved them, and my coworkers loved them.

The name – Thumbprints For Us Big Guys – is a little misleading.  I envisioned bigger cookies.  Not so.  In fact, Dorie says to roll only a teaspoon of dough into balls.  Several TWD bakers had trouble with their cookies cracking excessively which I think was primarily due to trying to make them too big.  In fact, Dorie recommended using the end of wooden spoon to make the indentation before baking.  I was thinking “Oh, Dorie, you have failed me this time.  That can’t be right”.  She was right (although I enlarged the indentations a bit after baking).  Here is a dough ball with his baby print:

After baking, the cookies looked like this:

The recipe gave several options for different nuts to use in the cookie dough.  I chose almonds.  It’s important to note that the ground nuts should be measured after grinding.  The dough will be too dry and crumbly if you measure first.  After baking, sprinkle with powdered sugar.

Once the cookies have cooled, it’s time for the fun part – filling them!  I chose to fill half with blackberry preserves (in the back of the following photo).  The other half I filled with chocolate – 3 ounces semi-sweet chocolate, 3 tbsp butter, and 1/2 tsp corn syrup, melted in a double boiler.

 This recipe can be found on page 164 of Dorie Greenspan’s book, Baking: From My Home To Yours.  The only change I made was the addition of 1/2 teaspoon of salt.

Lean you head close to your computer screen while you look at this little guy:

Can you hear it?  He’s saying “All the other cookies got eaten except me.  Eat me, eat me”. 

Never mind. 

I already ate him.

Thanks, Mike, for the good recipe pick.  I’m sure you’re not ugly and your food certainly isn’t!

I’d say It’s Thyme to Eat but the cookies are all gone!

TWD: Toasted Coconut Custart Tart

March 2, 2010

Thanks to Beryl of Cinemon Girl who picked today’s Tuesday With Dorie recipe.  My favorite part of this recipe was that it could be made in different sessions.  The custard can be done up to 3 days ahead of time.  The shortbread crust was also made when it was convenient for me.  Today, allI had to do was make the whipped cream topping, assemble the tart, and serve it.

The recipe called for 2 tablespoons of dark rum in the custard.  That was a little too much for me, I think.  So, I left out the 2 teaspoons of rum the recipe called for in the topping.

I’m still a little undecided about this tart.  I liked it.  I really did.  I’m just not sure that I loved it.  Every last crumb that I took to work got eaten, though, so it must not have been too bad.

Fortunately for me, I saved myself another piece.  Think I’ll go eat that right now!  Then I can decide how much I love this tart…

This recipe can be found on pages 344 and 345 of Dorie Greenspan’s book, Baking: From My Home To Yours.  It can also be found on Beryl’s blog, Cinemon Girl.

Here is what the Tuesdays With Dorie group will be baking for the rest of March:

March 9, 2010- Mike of Ugly Food Dude selected Thumbprints For Us Big Guys on page 164.

March 16, 2010- Rachelle of Mommy? I’m Hungry! chose Soft Chocolate and Raspberry Tart on page 354.

March 23, 2010- Jodie of Beansy Loves Cake decided on Dulce de Leche Duos on page 161.

March 30, 2010- Carmen of Carmen Cooks singled out Coconut Tea Cake on pages 194 and 195.

 It’s Thyme to Eat!


Tuesdays with Dorie: Honey Wheat Cookies

February 21, 2010

Ok, I know, the name “Honey Wheat Cookies” doesn’t sound that appealing.  But, don’t turn up your nose yet.  These little guys are from  Baking: From My Home to Yours by Dorie Greenspan.  Over on Tuesdays with Dorie, Michelle of Flourchild, chose this recipe.  The recipe can be found on Michelle’s blog here.

These are the balls of dough before being flattened slightly by hand.

The dough contains 1/2 cup of honey and 1/2 cup of wheat germ.  Then, the balls of dough are rolled in an additional 1/2 cup of wheat germ.  Wheat germ and honey?  Sounds healthy to me!  Well, almost.

I undercooked the first batch.  Let them get good and golden brown before you take them out of the oven.  Dorie’s instruction is they should be ” just firm to the touch”.  If you do as you’re told, you’ll be just fine.

I was a little underwhelmed with these the day I baked them.  Maybe because I ate too much dough?  I couldn’t help it.  The dough was delicious.  Anyway, now that they have sat a day, I really like them.  Enough that I’ll probably make them again.  I’m going to get a cup of tea to go with them and then…

It’s Thyme To Eat!