November 2011


Nope, it’s not an ASIAN cake. But it is an interesting combination of flavors. The sweetness of Pumpkin Pie made with the slight tartness of Sour Cream.

    Sour Cream Pumpkin Pie (or Tart)

Chosen by Judy of Judy’s Gross Eats {and, no, it doesn’t mean what you think!!} it was just in time for the Fall Season and Thanksgiving. I know there were several bakers who made it early for Turkey Day.

1/2 the recipe was the perfect amount for 4-4″ minis. Two “homey” little pies and two “classy” little tarts.

Both were rich and creamy as Dorie described them. And there was just the hint of rum in the filling. There was actually more than a hint in the whipped cream we put on top!!

The other choice for this week’s TWD was Normandy Apple Tart chosen by my good friend, Tracey, of Tracey’s Culinary Adventures. Since we still had some of the Alsatian Apple Tart left I went with the pumpkin. Sorry Tracey. I loved your pick as well, but….. (It’s top choice for rewind!!)

The recipe for the Pumpkin pie/tart is on Judy’s Blog and the Normandy Apple Tart is on Tracey’s. Try them both. I know they are good. They are Dorie’s Recipes after all!!!!!

Or not!! I decided against the S&P and made Cheese Straws instead. And they were GOOD!!!

I made 1/2 of the recipe which resulted in 10 straws. And I used Parmesan-Romano cheese. I forgot the salt but did remember the paprika. Tasty!!

This is the last Puff Pastry recipe for me. Not bad! I managed to make 11 of the 16 recipes in the Puff Pastry Section. The Salt & Pepper Cheese Straws are on page216 of Malgieri’s Modern Baker.

The next section for The Modern Baker Challenge is COOKIES!!. Just in time for Holiday Baking!! {It’s supposed to be the CAKE section, but since it is the holidays……!}

Yes, folks, we are nearing the end time with Dorie. Sad but true. The group itself has been going on since January 2008 and I joined in the fun in August 5th of that year. Since that time there have been a few recipes I have missed as well as the ones the group made since the beginning. So I have a lot of catching up to do. No, it won’t be this year, but I do wnat to do as many as I can. So let’s start with this rewind – from just last week.

    Alsatian Apple Tart

According to Dorie this tart was created in the Alsace region of France. Apples in custard in a Sweet Tart Dough. The custard is not very sweet, just enough to enhance the sweetness of the Golden Delicious Apples.

I made 1/2 of the recipe and made two mini tarts.

ACtually I had a little custard left over but not enough to make 3 minis. And since they were small it was difficult to ‘circle the apples’ so one of them just has chopped pieces.

But it was still REALLY TASTY!!! I sprinkled a little cinnamon sugar on one istead of glazing with jelly. Just right!

You can find the recipe on Jessica’s Blog – Cookbook Habit. Her tart is lovely.

I am sure there will be quite a variety of goodies today. So visit the other TWD Bakers and see what they decided to make, or remake!!

You can tell when it is Fall in Bakingville. There are pumpkin recipes all over the internet. Pies. Cakes. Ice Cream. Cuppys. So I am here to add just one more. Just one…

    Pumpkin Pecan Cake

When I went to visit Mom I, eh, borrowed another one of her cookbooks. But with her permission this time. Bundt Classics which is a nice little collection of cakes, breads, savories, and glazes. As I was thumbing through the 150 recipes this one just caught my eye.

Ingredients:

    1 (18.25 oz.) yellow cake mix
    1 (3.4 oz.) package instant vanilla pudding mix
    1 (15•16 oz.) can pumpkin
    2 cup vegetable oil
    2 cup water
    3 eggs
    2 Teaspoons pumpkin pie spice
    1/2 cup pecans

Heat oven to 325°. Grease and flour a 10 or 12 cup Bundt Pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter. {Mine was just enough for my 10 cup but I made a cuppy as well just to taste it.}
In a large mixing bowl, combine all ingredients except nuts. Mix on medium speed 2 minutes. Increase speed to medium-high; mix 3 minutes. Stir in nuts.
Spoon batter into prepared pan.
Bake at 325″ for 45 to 55 minutes {mine went 63 minutes} or until toothpick inserted in center of cake comes out clean.
Cool 10 minutes.
Remove from pan; cool completely on rack.
While you could just serve it plain I made a The Spice Glaze to go with it.

    2 cups sifted powdered sugar
    1 Tbl butter, softened
    1/2 tsp pumpki pie spice
    2 – 4 Tbl milk

In a medium bowl, mix sugar, butter and spice. Gradually add milk until desired consistency; mix until smooth.

Over the cake it went. And then, because I just couldn’t stop myself, I sprinkled the cake with Cinnamon Sugar.

A little over the top? Who cares!! It was GOOD!!!!

I don’t think there is anything more delightful than a single bite of perfection. That one single bite that you savor. The single truffle. The single piece of divinity. The first bite of the first summer tomato. All those singles that you remember long after the last one is gone. Such was the single small square of Dorie’s Bittersweet Brownie I had before I delivered them, well, some of them, to friends at lunch. That single bite of:

    Bittersweet Brownies

After baking 1/2 of the recipe, which fit into an 8′ x 8′ pan, I cut them into 1/2 inch squares. Each bite was, therefore, a single bite of perfection. A single bite of rich fudgy deliciousness. That doesn’t, of course, mean I ate Just One, but each one was just as delicious as the first.

This was the first time I had used espresso powder in one of Dorie’s brownies. I am so sorry I waited so long to order some. There is no coffee flavor (as I feared) but just a heightened chocolatey flavor. OOPS!! Almost forgot, I added some not quite finely chopped walnuts to the brownies. Just enough to add some texture to the brownies. They really didn’t need them, but they were good with the nuts. Making these brownies was also heightened by the fact they were chosen by My Very Good Blogging Buddy (and WWF addict) Leslie of Lethally Delicious. The recipe is on her blogpost as well her story of meeting up with another of our Buddies – Nancy and their making the brownies together.

With only 6 Tuesdays left in our voyage throught Dorie Greenspan’s Baking From My Home To Yours there are two choices each week. I wanted so much to make the Alsatian Apple Tart as well, but I just ran out of time. We do have a rewind this month and next so maybe then I will get to the tart chosen by Jessica of Cookbook Habit. And you can find the recipe for the tart on Jessica’s site. Enjoy Y’all!! And please visit the TWD group to find out who made what and how they liked it/them.

We are getting near the end of the Puff Pastry Section of Malgieri’s the Modern Baker and I am finally finding time to do a few more Puff Pastry Selectios. I know I needed to do this one as it is the OFFICIAL post for these rather elegant desserts:

    Feuillettés

Y’all know I am not making full sized desserts. Just two of us at home now, yes, The Boy is here, but not for eats most of the time. Since minis are now the plan of the day I discovered a great way to make small round layers of Puff Pastry!

My 4.5″ tart pans. PERFECT!!

I end up with the perfect size for two people to share, eh, maybe…..!

To make the Feuillettés, place one baked puff pastry round on a plate. Spoon freshly whipped cream on top and then place the berries on top {Malgieri calls for a berry mixture, but all I wanted for this one was blueberries.}

The berries are mixed with sugar and kirsch {or white rum} and slightly crushed. Then the berries are topped with MORE whipped cream and topped with a second Puff Pastry Round. And then on top of that – Crème Anglaise! Which I then topped with a few of the blueberries.

Oh. My. Goodness!! This is really good!! And so PRETTY!!! If you have a dinner party coming up, THIS one is the dessert for you!!

You can find the recipe (since we aren’t publishing them) on page 201 of the Modern Baker. Check out Phyl’s Feuillettes. They are beautiful.

And visit The Modern Baker Challenge and see what we are making and join in the fun!

    If a picture is worth a thousand words….

      I need say no more!

This was delicious. Chocolatey. Tasty. Sweet. Delicous. No wait, I said that.

The filling is, naturally, chocolate, but chocolate with a hint of orange and cinnamon. Just a hint! And the meringue is made a completely new way to me.

The egg whites are heated and then whipped up. I had never made it with warm whites. The meringue was amazing. Full bodied. Didn’t sweat. Sat up high. PERFECT!!

This is THE way to make meringue.

I made 1/2 of the filling recipe and ended up with two mini tarts and two mini bowls with meringue. The only trouble I had was that the filling would not set. Still good! And it was ‘Pilot error.” I don’t know what I did, but….

This was my pick for this week’s BAKE! rotation. (page 33) I know!! It’s not cheesecake! It’s not bread pudding! But it was sure tasty.

When you finish here, go check out the other BAKE! members on FB and see their tarts, Please.

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