Baking


I like making muffins. They are simple to put together and you don’t have to frost them. They usually aren’t as sweet as cupcakes. They make the perfect snack. And these chocolate coffee muffins are no exception.

The batter includes a shot of ground coffee, some coffee extract, some cocoa, and some chocolate chips. I really expected these to have a strong chocolate taste. But they didn’t. And to me that’s a good thing because I really don’t like coffee. I actually found these to be a little bland. But I still liked them.

The recipe is from Dorie Greenspan’s Baking with Dorie: sweet, salty, and simple. (page 68)

For more muffins visit Tuesdays with Dorie.

Is there anything better than a fresh hot biscuit? Any day? Any occasion? Nope! Nothing!

And trust Dorie to come up with a biscuit with just a little twang to the taste. Cottage Cheese Biscuits.

I am not a fan of cottage cheese. I’ve tried it. Several times. Just cannot like it. But in these biscuits..

I only made 1/2 of the recipe which gave me 5 2.5″ biscuits. I didn’t know if we (or The Man) would like them so I didn’t want to make a whole bunch. That will change next time I make these.

The recipe is on page 46 of Dorie Greenspan’s Baking with Dorie Sweet Salty and Simple. I also found the recipe HERE but with added herbs which would be delicious!

How did the other Tuesdays with Dorie Bakers like these biscuits? Check them out!

Next up – French Riviera Lemon Tart!! YUM!!

B needed something sweet this week. These were easy, quick, and nice and sweet. Just what The Man ordered.

chocolate macaroon sandwiches.

Not to be confused with Macarons which are NOT easy and quick but are nice and sweet.

A nicely browned cookie made of egg whites, sugar and coconut. Filled with a simple chocolate ganache.

You can find the macaroon recipe here. Just don’t use the ice cream. The whole recipe is from Donna’s flavours. (page 112)

What did Kayte and Gaye make for Wednesdays with Donna Hay? Check out their posts.

I don’t participate in Baking Rose’s Breads very often because I don’t eat bread any more. Well, not regular bread anyway. But I make cornbread about weekly for B. Unless I make Butterswim Biscuits. They happen to be my favorite but…

The second choice for BRB this month was Quintessential Corn Muffins. Since B is a cornbread lover I decided to make a batch for him. The recipe is from Rose Levy Beranbaum’s The Bread Bible.

The recipe gave me 10 muffins when I used the little silicon muffins cups which I was gifted from Nancy. I love those little muffin cups. No sticking. So easy.

They baked up so pretty. With the perfect little dome.

Unfortunately these were not a hit. They weren’t bad, they were just…different. To me they had a slight aftertaste. Sorry, Rose. I’m going back to my old recipe.

Kayte made these muffins. And liked then a lot.

If you want to bake with us you need access to Rose’s book. We don’t publish the recipes. Sometimes we find them on line.

This week GFGF celebrates Ukraine. Considering the situation that is going on now with Russia we wanted to support Ukraine in a way we could. By cooking some of their national dishes.

The thing one has to understand is that Ukraine used to be part of the USSR and so many of their dishes are part Russian, part Ukrainian, part Eastern Europe in general. So I tried to find some recipes that were typically Ukrainian. Still hard to separate them out from so many similar dishes from across eastern Europe.

I made Chicken Kyev first..

I’d heard of this dish for years but had yet to try it out. Turns out it was quite simple. Simply pound a chicken breast ’til thin. Stuff it with a delicious compound butter. Roll it up. Then dip in egg/milk, flour, and bread crumbs. Easy peasy! Fry and then bake. You can find the recipe I used here.

I also tried Ukrainian Syrniki which are pancakes made from Farmer’s Cheese. These didn’t turn out so well. I never could get them to cook right. I tried three times. All I ended up with was a mess. It was like I had never made pancakes before. I did taste them. Not a fan.

Usually they are served with fresh fruit or preserves.

My last foray into Ukrainian cuisine was to try Paska. This is a Ukrainian Easter bread. It is not just a bread. It is a braid that contains lemon and orange zest. This type of bread is enjoyed all through Eastern Europe. There is just a wee bit of difference from country to country.

This was a wonderfully citrusy, rich sweet bread. Often times it is also drizzled with a sweet glaze. Similar to brioche. Or Challah. Definitely a keeper for special occasions.

I know Ulrike made some Ukrainian dishes (there are three links here). As did Kayte.

As is true with TWD now we have two choices during the month from Baking with Dorie and the choice of what date we make and post which. I didn’t quite make it for the first posting in March but was determined to make the second posting. After all, what is better than a bundt cake. And not just any bundt cake but Dorie’s Swirled, Spiced Source Cream Bundt Cake.

Dorie said she tweaked her original sour cream bundt and added whole wheat flour, brown sugar and cinnamon. She also added more allspice. What she did was make her cake even BETTAH!

I didn’t swirl the cake as much as I should and I didn’t have quite enough nuts but it was still tasty. Nuts and chocolate! How can you go wrong with that?

Eventually I will make the the Glenorchy Flapjacks. They sound delicious.

This cake is on page 105 of Dorie’s Baking with Dorie: Sweet, Salty and Simple

For more cakes – Tuesdays with Dorie.

Kayte, Laurie, Gaye, and Nancy were baking from Rose Levy Beranbaum’s the bread bible. They invited me along on their journey. How could i refuse baking with such great company. By the time I joined in they had already made her Cheddar Loaf and Rosemary Focaccia Sheet. I’ll go back for those later.

I did get in on the Ginger Scones. Scones are one of my favorite breads to make. We use them for our tea parties and i make them for a small local coffee shop. These were delicious. Lots of flavor from the powdered ginger and the crystallized ginger (which I had trouble finding).

These are definitely going into the scone rotation. I discovered I had Rose’s book on my Kindle. If you don’t have her book you can find the recipe HERE. And when you make them eat them fresh from the oven with lots of butter!

Check out the other’s Ginger Scones.
Kayte

Gaye

Nancy

If you have this book come bake with us!

There is usually cornbread with supper in this house. More than bread. More than biscuits. Hubs loves cornbread. So this week instead of my usual Aunt Jemima cornbread recipe I switched to Dorie Greenspan’s Whip-it-up-quick cornbread. Which isn’t that much different from the cornbread I usually make.

ot the best pic but it was late.
Dorie’s recipe uses more cornmeal and less flour but just about every thing else is the same. 2 eggs. 1 3/4 cup buttermilk. Also, Dorie uses cayenne pepper and black pepper. No usually found in my cornbread. The 2-3 Tbl of sugar is optional, unless you live in my house.

I wasn’t sure if Hubs would like her cornbread so I made 1/2 a recipe in a 6″ cast iron skillet. I added cheddar cheese on the top and crumbled bacon to the mix. Corn would have been nice…but Hubs.

I did switch out the sugar with Erythritol. Mistake. It didn’t make the cornbread as sweet as we like it. Next time…

The recipe is on page 339 of Dorie’s newest treasure Baking with Dorie: Sweet, Salty, and Simple. If you don’t have her book yet (shame on you!) you can find it HERE as well.

For more cornbread visit the other bakers of Tuesdays with Dorie and see how theirs turned out. Some of us made cornbread. Some of us made One Bite Cinnamon Puffs.

I love a good English Muffin. Toasted. Slathered with butter. Or PB and J. Covered with a soft boiled egg. I have made English Muffins before. Once with Alton Brown. Made MomoFuko’s once. They were both tasty. And so are Dorie’s. We had two choices this month for Tuesday with Dorie. Pandowdy or English Muffins.

While most muffins are baked hers are griddled on both sides and then finished in the toaster. And they were quite easy. Took a while but easy.

The recipe is in Dorie’s Baking with Dorie. (page 24) But you can also find it here. Try them. They are great!

For more check out the Bakers from Tuesday with Dorie.

This week some of the bakers at Tuesdays with Dorie made an pandowdy. What is a Pandowdy? It is a pie with just a top crust. And the top crust is usually made with odd shapes/pieces of dough. Which means it is an easy pie to make because you don’t really have to roll out that perfect circle of dough to put on top of the pie. I LOVE that!! While I can make a good crust (usually one of Dorie’s) I can never seem to get it on to the pie just right.

While many bakers choose to use rectangles or triangles I wanted something pretty as it was going to church for our after service treat. I found a small flower cookie cutter and used that to make lots of flowers for the top. It was then brushed with milk (as per instructions) and I sprinkled the top with demerara sugar which gives the top of the pie a pretty texture and shine.

I like apple pie and this was the first time I had made one as a pandowdy. I may just make all my apple pies this way from now on.

I did use a mixture of apples (Ambrosia and Sweet Tango) along with some pears I had canned earlier in the year. There was nothing left after the social hour at church. You may think that is odd but there are only 12 people in our little church and there was another dessert (with lots left).

While I liked the pandowdy I thought it was TOO lemony and I really couldn’t taste the apples. I would rather do it with cinnamon and cardamom. But they like it and that was all that mattered.

The recipe is on page 257 of Dorie Greenspan’s new (and inviting) book – Baking with Dorie : Sweet, Salty and Simple. We are not publishing the recipes as we did with Baking from my Home to Yours. You will just have to purchase her book and join us every other Tuesday.

We had a choice of making the pandowdy or English Muffins.

You can see how the muffins or the pandowdys turned out HERE.

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