Posted tagged ‘dorie greenspan’

TWD: Double Apple Bundt Cake

October 5, 2010

Yum.  Yum.  Yum.

These week, over on Tuesdays with Dorie, we made Dorie’s wonderful Double Apple Bundt Cake.  It turned out really well.

I omitted the raisins as I’m not a huge fan of raisins in cake.  I am, however, craving oatmeal raisin cookies but that is another story.  Back to the cake.  Dorie gives a choice of walnuts or pecans.  I chose walnuts because I was feeling especially lazy and I keep a bag of Trader Joe’s lovely chopped walnuts in my freezer.  The choice for the glaze was lemon or orange scented.  I chose orange.

This is what I thought of that:

Seriously, it was good.  Or, it was seriously good.  Either way, this was a great recipe.  You can find it in Baking From My Home To Yours or you can hop on over to Lynne’s blog,  Honey Muffin.  She’ll have the recipe there.  You’ll have to go there to find out what makes this a “double” apple cake.

It’s Thyme To Eat!



FFD: A Great Start

October 2, 2010

As I mentioned a few weeks ago, everyone who has been baking with Dorie is THRILLED that Dorie Greenspan’s latest book, Around My French Table, is now out.  And after the long wait, we are excited to begin cooking from it.  A new group has been formed to do just that.  It’s called French Fridays With Dorie and you are welcome to join us.

The first recipe we are cooking (or baking) as a group is called Goujeres and it truly is a keeper.  Goujeres are extremely light and fluffy cheese puffs.  They are easy to make and my family was really happy to taste test them for me.  What I’m excited about is that I froze half of them to bake later.  Dorie promises they can be baked from straight from the freezer.  If so, we will be eating A LOT of these!

It’s Thyme To Eat!


TWD: Peanut Butter CrissCrosses

September 7, 2010

Looking for a way to liven up your peanut butter cookies?  You have come to the right place!  This week, over on Tuesdays With Dorie, Jasmine of Jasmine Cuisine selected Peanut Butter CrissCrosses as the recipe of the week.  Despite the lousy photography, these were REALLY good peanut butter cookies!  With chopped, salted peanuts inside, these cookies are crunchy and delicious.  Move over Better Homes and Gardens, these are now my favorite pb cookies.

Just be careful not to overcook them (as I did).  You can find the recipe on page 78 of Baking From My Home To Yours or head over to Jasmine’s blog.  It’ll be there.  Enjoy!

It’s Thyme To Eat!


Happy Mother’s Day!

May 10, 2010

I hope you had a Happy Mother’s Day!  I did.  Look at this beautiful bundt pan my family gave me:

I was so excited to get it that I had to bake a cake right away.  I mean I was going to die if I didn’t.  It was serious.

So I did.

Loving Dorie Greenspan’s book so much  (Baking From My Home to Yours),  I chose to make her Classic Banana Bundt Cake.  It was super delicious and turned out beautiful, too.

If you haven’t done so already, I encourage you to try Dorie’s recipe.  I was glad a saved a piece for my son before taking it to work because there was none left.  Not a crumb!  IOW, it was a huge hit.

It’s Thyme To Eat!


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!


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!

Baking With Dorie: Marble Cake

February 14, 2010

Can’t decide if you want white cake or chocolate cake?  This one’s for you:  it has both.    Baking: From My Home to Yours by Dorie Greenspan is such a beautiful book.  The photos are lovely and all of the recipes look so yummy.  Unfortunately, these photos aren’t from the book; they’re mine.

I made the Traditional Marble loaf from pages 230 & 231.  It turned out quite well although I, as usual, overcooked it.  It should have been removed from the oven at the low end of the recommended time (1 hour, 20 minutes). 

Its Thyme to Eat!