This is apple season in the NE and other areas of the US. And the apples are delicious, available, and affordable. Perfect for making Dorie’s Caramel Apple Crisp. And it was super easy.
There are three parts to this recipe.
The Caramel Sauce. I could drink this easily!!
The Topping.
The apple prep.
Put those three together and you have a wonderful, not real sweet, and DELICIOUS!!!
It’s wonderful with Sea Salt Caramel Ice Cream!
The recipe is on page 250 of Dorie’s Baking with Dorie: Sweet, Salty & Simple
Visit Tuesdays with Dorie for more Crisps or see if they made the other choice: Blue Cheese Bites.
June was just not a baking month for me. So trying to get back into it for July. Starting with Dorie’s Crumb-Topped Ricotta Coffee Cake. It is not real sweet and that is perfect. The blueberries added a little tartness and the crumb topping…oh that crumb topping…adds just the right amount of sweet crunch
It came together very quickly once the crumb topping had been chilled for a while. The addition of the brown sugar to the topping and the cornmeal is what makes it different from other crumb toppings. It was my favorite part of the cake. I even saved some to sprinkle over some ice cream.
And the cake was great with ice cream melted on top.
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)
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!
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.
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.
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.
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!
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.
Tea and Scones 