Tuesdays with Dorie


Somehow when the words BROWNIE and CAKE are used in the same sentence it is enough to make one’s heart beat fast and entice one to make a recipe more than just one or the other. After sitting down and calming one’s heart!! And while I really wanted to make the whole cake I knew we didn’t need it, so I made 1/2 in a 5″ springform pan.

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Now, picture a moist, fudgy cake layered and topped with dark chocolate ganache.

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PERFECTION!! I only made one change in the recipe, contributed by Marcel Desaulniers, I used DARK chocolate (63%cacoa) rather than the semisweet chocolate called for. I think I liked it better! AND — it’s healthier!!!! {YEAH, RIGHT!!} Oh, and did I mention it has COFFEE in the filling? It is a subtle flavor enhancing the chocolate. Cannot beat that!!

You can find the recipe in Dorie’s Baking with Julia on page 282.

Check with the other DORISTAS for their chocolate goodness.

I make a lot of scones. Some I post about (20 anyway). Some I don’t. I have to tell you, these are definitely in my top two recipes. Thank you, Marion Cunningham! I made the whole batch because I had been invited to a friend’s house for tea. She is from Scotland so she is my taste tester when it comes to scones. She agreed, these were very, very good ones.

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They rose beautifully due to the Buttermilk AND baking powder AND baking soda! They were sweet but only a little. They were delicious with just some Irish butter or with jam and butter. I was wishing I had some clotted cream, but…alas…it is all gone.

I went to her house with 12 scones. I came home with 4 and just barely had a chance to photograph them before they disappeared. Guess I will just have to make more!! Twist my arm!!!!

I did make a couple of changes – minor. I didn’t have any zest so I left it out. I made the dough in the food processor. I also patted the dough out into circles and used sugar instead of flour on the board, so both sides got sugared. They turned out just fine.

The recipe is on page 210 of Dorie Greenspan’s Baking with Julia but you can also find it on line – Buttermilk Scones

This was our ‘assignment’ this week for the Baking with Julia group so drop on the other BAKERS and share their scones.

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    Jack Frost nipping on your nose,
    Yuletide carols being sung by a choir,
    And folks dressed up like Eskimos.

Okay!
First of all I bought the Chestnuts already roasted.
Jack Frost won’t be in the Deep South until about mid-January on a regular basis.
And if you dress up like an Eskimo now you will suffer from Heat Stroke.


But we are enjoying Chestnuts In Dorie’s…

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    Chocolate Caramel Chestnut Cake

This cake has been described as EPIC by some of my Twitter buddies. Luxurious! Interesting! Expensive! {Chestnuts are not cheap!!} But worth it. Here in Podunk one does not find chestnuts – of any kind – so I had to order. When I ordered, I ordered Chestnut Puree instead of Chestnut spread, but thanks to About.com French Food I was able to make my own. Whew!

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The cake is a lovely triple layer cake with milk chocolate/bittersweet chocolate ganache for filling and a bittersweet chocolate glaze. Between the layers are chopped chestnuts. And many bakers followed Dorie’s suggestion and frosted the chestnuts on top with gold dust. I ended up using pecans rather than the Chestnuts I bought. They weren’t good. So I used chopped pecans between the layers.

This cake was wonderful. The chestnut flavor of the cake with the textures of the filling and ganache. The chopped pecans between the layers. KEEPER!!

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This cake was chosen by Katya of Second Dinner for the bakers on Tuesday, November 3, 2009. and you can find the recipe on her blog.


NOW I am done with the TWD Catch-up!! Thanks, Dorie!!


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    And so I’m offering this simple phrase,
    To kids from one to ninety-two,
    Although its been said many times, many ways,
    Merry Christmas to you

So, here I am. The last post for TWD, the first TWD which started in January 2008. It took me a full year to catch up and complete all the recipes I missed. 67 to be exact! And six of them in December. So here we go:

2 December 2008 Hosted by Noskos of Living the Life the bakers made:

    Linzer Sables

I had never made sables before. They are a lovely butter cookie that is filled with a jam or other treat. I used Cherry jam and instead of almonds, walnuts, or hazelnuts, I used pecans. Lots of pecans here in the south. They were perfect with a nice subtle nutty taste. And the cherry jam fit well with the pecans. You can find the recipe on her blog or on page 134 of BFMHTY.


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December is a popular month for cookies. On December 16, 2008 we followed up with


    Buttery Jam Cookies
    .

While the sables had the jam between the cookies these had the jam IN the cookie. And since I had the Cherry jam that is what I used in these tasty, biscuity cookies. There were little chunks of jam all through the cookie giving little surprises with every bite!

Thanks to Heather of Randomosity and the Girl for this sweet little treat. The recipe is on her blog. It’s also on page 80 of Dorie’s book.


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December also brought two tarts into the kitchen. On 6 December 2012 we made a

Honey-Almond Fig Tart It was delicious. A sweet honey-almond custard paired with ripe juicy figs. {From my friend’s tree!} I made the full recipe of custard but only two 6″ tarts. Usually I make less custard but past experience has taught me that more IS better! The tart was hosted by my friend, Kayte of Grandma’s Kitchen Table. The recipe is on her blog, or will be because Kayte is on hiatus right now and her blog is in hibernation. You can find it on page 373 of BFMHTY.


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The other tart (12 December 2011) was the…

    Puffed Double Plum Tart

And please forgive the photography. There was no way this was going to be pretty. {Or at least mine wasn’t!!} I used a regular black plum slice and prunes that had been poached in black tea with cinnamon rather than wine, orange juice, zest and anise. And while not pretty it was definitely yummy! 1/8 of a recipe gave me one small tart just for me. I knew no one else would even touch it! This was chosen by Julie of Someones in the Kitchen (or page 378 of Dorie’s book).

{Hang in there, almost done. I have to do all six today because the next available Tuesday is Christmas!}


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We eat ice cream all year round. Which is a good thing because on December 13, 2011, TWD bakers pulled out their churns and made:

    Unbelievably Good Chocolate Blueberry Ice Cream

I have to admit. I was a little iffy about this one. Chocolate and BLUEBERRIES!! No way that was going to be good. I. Was. Wrong! It was delicious. I know – Trust Dorie, Trust Dorie!! Story is, she didn’t care for the combo either when she was young, but like me, she has since come to her senses!! Yay! Dorie!!

Thanks to Lauri of Slush for hosting this week’s TWD choice.>


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Last (well almost) but not least –

    REAL Butterscotch Pudding

And by real I mean REAL Scotch in the pudding! Really? Yes, Really! Unfortunately, I didn’t have any scotch. Fortunately, my VGF did! A tiny bottle of Chivas Regal in her Hub’s underware drawer (Yes, Really!) which she gifted me {Prolly to her Hub’s chagrin!} and there was just enough to make 6 little pudding treats.

One word – GOOD!! Topped with a little whipped cream infused with just a tad of Scotch! BETTER!! And Donna, of Spatulas, Corkscrews and Suitcases, our host for this week, made her pudding into a PIE! What a GREAT idea! Next time!! Now that I know how easy pudding is to make from scratch. The reicpe is on Donna’s site and on page 386 of BFMHTY!

Okay. That’s it, that’s all… Okay, not quite. I still have one more cake to make. It has been the hardest to find the ingredients for. But I found what I needed and so….. but that’s another post!!

Thanks TWD for a wonderful five years of baking, learning, eating, gifting, and friend gathering. I will never forget anything!!

Dorie described these small gingerbread cakes, contributed by Johanne Killeen, as –

    “…spicy, robust, and bursting with the heat of ginger and black pepper.”

And she was absolutely correct!

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Cooled off with a small swirl of whipped cream sprinkled with ground ginger they were the perfect snack.

I found myself without any molasses so I used some lovely thick cane syrup gifted to us by a friend who makes his own. It is absolutely wonderful. I cut the espresso by 1/2, but the rest of the ingredients stayed the same. They were moist, spicy, peppery, and delicious.

The gingerbread cakes are hosted by Karen of Karen’s Kitchen Stories and you can find the recipe on her blog.

We are using Baking with Julia now for Tuesdays with Dorie. The recipe is on page 247. You should find a copy of the book and bake along with us. Lots of goodies in store!!!!

Back on November 8, 2008, TWD members made Rice Pudding. I was not one of them because at the time I. Could. Not. Find. Arborio rice. What! What is that? Was the response I got here in Podunk, USA. SHEESH!!! NOW it is everywhere. And I’ve used it quite a bit since I found it, but never did get around to making the Rice Pudding. Have now!!!

And it came out perfectly (I had tried it before and it was a miserable failure.) I made 1/2 of the recipe which gave me two nice helpings. One vanilla and one chocolate. B liked the chocolate and I prefered the vanilla so we were both happy. It is not the most photogenic dessert, at least not the chocolate….

Isabelle chose the recipe that week and you can find the recipe on her blog. It is also on page 412 of BFMHTY.

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November 29, 2011 Normandy Tarts appeared in TWD kitchens.

I made about 1/3 of the filling recipe, used pears instead of apples and ended up with a 4″ mini tart. The pears were at B’s request. Good little tart chosen by my friend Tracey of Tracey’s Culinary Adventures. It was her second time to host and her Tart is Gorgeous!! You can also find the recipe in BFMHTY on page 304.

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I did skip one recipe for March back when – Chocolate Pots de Creme. {March 1, 2011}

We had made the Caramel Pots de Creme in May of 2011 and they worked out well so I wasn’t worried about the chocolate. 1/2 of recipe resulted in 4 4″ ramekins of chocolate delight. Thank you Christine of Cats in the Kitchen. LOVED these. Recipe is on her blog and on page 390 of Dorie’s book.

That’s all. I posted the Far Breton {1 November 2011} in September. I still have’t made the Chestnut Cake. Still no chestnuts to be found except in large portions and I am only making mini cakes these days since it is just the two of us. MAYBE by the end of the year I will get it made.

I missed a lot of December picks – six to be exact. I will be busy!!

September must have been a better month for baking. Only one TWD catch-up.

    Flip-Over Plum Cake

While we like plums, the Hubs is more of a fan, I found out today that we really don’t care for them cooked. For that reason alone we did not ‘flip’ over this cake. We liked the cake. Just not the plums. And since I made 1/4 recipe and used one whole plum there was more plum than cake. And that was unfortunate because we liked the cake.

Dorie had us stirring the plums with cinnamon, ginger, corriander {I left this out}, and sugar to make a nice syrup I forgot about the cinnamon so added it to the cake batter instead. THAT was a good choice.

Sorry, Dorie, we didn’t flip-over this one, but it is not your fault. Just don’t care for cooked plums.

Chosen by Becky of Project Domestication (her 2nd pick) the group baked it on September 27, 2011. Her’s was lovely. As were those from the other TWD members. You can find the recipe on Becky’s Blog or on page 42 of Dorie’s Baking From My Home to Yours.

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