Baking


Now you can have cookies for Breakfast.  Or after breakfast.  At least that is what Dorie tells us. A nice crunchy cookie with oats, dried fruit, granola, and almonds.  How can you turn that down?  Did I mention the orange zest?  Just an added flavor to make the biscotti extra good.

p1100213

Note to Dorie:  I made a couple of changes in your cookie.  I subbed in  1 cup whole wheat flour and I used splenda {1/2 cup} and bulk stevia {1/8 tsp} and sugar {1/4 cup}.  While not as sweet as they might of been they were a little healthier.  If I can sub out some sugar I can bake and we can eat more of the cookies.  Hope you don’t mind, Dorie.

These are from Dorie’s Cookies (page 98)and part of Tuesdays with Dorie – Dorie’s Cookies.

For more Cookies -> TWD

This is not at all what I had planned to make for this week’s IHCC ingredient – LEMONS!.  The weather was rather chilly when I picked out a nice lemon risotto and then the weather turned warm – mid 70s this week (and keep in mind it is mid-January) – so I switched to a nice citrus-y cake.

p1100207

Lemon Yogurt Cake

    4 oz butter
    1 cup superfine sugar {I subbed in 1 cup Splenda and 1/2 tsp bulk stevia}
    2 eggs, beaten lightly
    1 cup plain yogurt
    3 Tbl lemon juice
    1 Tbl lemon zest
    2 1/2 cups self raising flour
    1/2 tsp baking soda

Mix the butter and sugar together ’til fluffy.  Add the eggs and incorporate well.  Add in the yogurt, lemon juice, lemon zest, flour, and baking soda.  Mix well.

Spoon (it’s way to thick to pour) mixture into a 9″ cake pan and bake 45 minutes in a 350F degree oven.  {Mine only took 35 minutes}.  Cake is done if toothpick comes out clean.

While cake is still hot pour the syrup over the cake and let the cake sit for 5 minutes before slicing.

Syrup:

    1/3 cup sugar
    3 Tbl lemon juice
    zest of 1 lemon

My syrup didn’t turn out like I wanted but it did add some more lemon into the cake.  I ended up making a lemon drizzle and putting, way too much, over the cake.  The cake wasn’t real sweet and had just the right lemony flavor.  Good cake!

The recipe adapted from Donna Hay’s the new cook page 181

Want More?  -> LEMONS!

Peggy came up with a fun theme for this week’s Eating with Ellie – Barnyard Fun!  The theme left it wide open for just about anything one would find in a barn or farm yard – beef, pork, chicken, duck, eggs.  So many different things we could choose from.  The first thing I thought of was eggs.  Because I used to have fun collecting the eggs when we lived on a farm for a couple of years.  I also loved to help bring the cows down to the barn for milking and feeding the chickens.  But since I didn’t feel like making something from beef or chickens {We are basically chickened out!} I went with eggs which turned into a quiche.

p1100203

A lovely  Broccoli Cheddar “Quiche in a Bag”

In a bag because after cooking some ingredients all of the ingredients are ‘squished’ together in a bag before pouring into an no-roll olive oil pie crust.  Ellie also makes it in a bag so it will be easy to freeze to make it later if you want. 

I made the crust and I made the quiche.  Neither one set my palate on fire!  The crust is a crumble crust much like a graham cracker crust and while I like the idea of that it was tasteless.  Water, flour, salt milk, olive oil.

The quiche contained broccoli and sharp cheddar cheese with some dry mustard, salt, and pepper.  I didn’t think it had much flavor either.  With a little more seasoning and maybe a touch of nutmeg it would have been much better.  It wasn’t bad, but it just lacked something.  Doesn’t mean I won’t make it again, just with something more…

The crust and the quiche are from Ellie’s you have it made.  Pages 33 and 35.

Want more barnyard pickin’s -> Barn Yard Fun

And if you would like to join Eating with Ellie all the themes are listed.  Just cook something for the theme from one of Ellies books or online, post a comment.  We’d love to have you.  PS  We don’t include the recipe.  We would love you to simply buy her books.

I completely missed December for Cookbook Countdown.  Between bronchitis, sinusitis, and bursitis {I was really tired of the suffix “itis“.} I didn’t get a chance to do much of anything.  I even had my  cookbook picked out with recipes.  Ah, well – there’s always NEXT December! But you can check out what all the others made in December -> December Cookbook Countdown.

So, let’s start the New Year off right.  With a cookbook that should NOT have been sitting on the shelf without use for the last year.  Low-Fat, Low-Cholesterol Cookbook from the American Heart Association.  There aren’t any exciting recipes in this book but there are lots that have been trimmed down.  So I thought I would try some.

How about some Buttermilk Biscuits to begin with?

p1100180

If you notice, they don’t LOOK any different than regular buttery biscuits.  But they taste (almost) as good.  If you HAVE to have biscuits, these might be the ones.

    Veggie Oil Spray
    1 cup AP flour
    2 tsp baking powder
    1 tsp sugar
    1/8 tsp baking soda
    1/8 tsp salt
    1 Tbl acceptable stick margarine cut in small pieces {I used
    Smart Balance}

    1/3 cup low-fat buttermilk
    1/4 cup fat-free plain yoghurt. {I used Greek}

Preheat the oven to 425F.
In a food processor mix together the flour baking powder, sugar, soda, and salt in a medium bowl.
Add in the margarin until small pieces form. Add in the buttermilk and yoghurtand mix until just moistened.
Turn the dough out onto a floured board, sprinkle with flour, and knead into a disk. {I needed to add a little more flour as the dough was rather wet.}
Using a rolling pin, or your hands, flatten the dough until it is a bout 1/2 inch thick. Cut out biscuits using a 2 1/2 inch or 2″ cutter.
Bake for 10 to 12 minutes or until nice and golden-brown.

81 calories each. 1 mg cholesterol. Fat 1.5 gm
Low-Fat, Low-Cholesterol Cookbook page 272

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

What is it about Dorie Greenspan that makes one keep coming back to her recipes? Oh, yeah!  THEY ARE WONDERFUL!  Whether it’s baking or cooking or just put together, one can never go wrong with Dorie.  I guess that’s why my mantra used to be “Trust Dorie! Trust Dorie!”  And that’s why my mantra will be again – Trust Dorie!

Two of my friends have convinced me that I really need to make Cookies with Dorie’s Cookies for Tuesdays with Dorie and since I am easily persuaded to do good things – I succumbed.  Thanks to Kayte and Pam – I’m back with Tuesdays with Dorie.  Sure missed y’all!

World Peace Cookies was a good cookie to come back to.  Especially considering what is going on in the world today.

p1100178

Actually, TWD had made these before.  February 3, 2009.  (Hopefully THIS picture is better than that one!) with the original TWD using Dorie’s  Baking From My Home To Yours. They are just as good today as they were then.  Maybe better.  And definitely a perfect addition to Dorie’s Cookie Book.

Chocolate-y.  Crunchy.  A little salty {This time I had the fleur de sel.} Perfect!

We don’t print the recipes like we did with BFMHTY.  You really need to buy the book and enjoy all the lovely recipes up close and personal.  And the beautiful photography of all the lovely cookies.  Well worthy every penny – trust me.

You can find more World Peace Cookies -> Dorie’s Cookies.

I haven’t been here in a while.  Between Thanksgiving, Christmas, Bronchitis and Sinusitus it has not been an easy month.  But I couldn’t let the 2016 end without at least doing the December Potluck for I Heart Cooking Clubs

How about Torte?  Chocolate Torte?  With no Flour?  And Pecans?

Yep!  That’s the one.

p1100177

Flourless Chocolate and Pecan Torte

Torte:

    3/4 cup/175 g butter, softened, plus extra for greasing
    plain (all-purpose) flour, for dusting
    1 cup/175 g caster (superfine) sugar
    6 eggs, separated
    6 oz/175 g plain dark (semisweet) chocolate, melted
    generous 1 cup/l75 g pecans, finely chopped or coarsely processed
    ½ tsp ground cinnamon {I always use a little more}

For the cream:

    2 tbsp rum
    2-3 tbsp muscovado (brown) sugar
    generous ½ cup/100 ml Crème Fraîche
    1¼ cups/275 ml double (heavy) cream

Preheat oven to 350°F/1S0°C. Grease and flour a 6 inch/16 cm cake tin (pan).

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time, then mix in the melted chocolate, pecans, and cinnamon.
Whisk the egg whites in a separate bowl until they form stiff peaks. Stir one-third of the egg whites into the chocolate mixture to loosen the texture, then, using a large metal spoon, fold in the remaining egg whites. Transfer the mixture to the prepared cake tin.
Level the top with the back of a spoon and bake in the oven for 35-40 minutes. Leave to cool for at least 20 minutes, or until just slightly warm.

Meanwhile, warm the rum and sugar in a small saucepan and stir until dissolved.
Remove from the heat and leave to cool before mixing in the creme fraiche. Semi-whip the double (heavy) cream so it is still quite slack in a large bowl and fold through the Crème Fraîche mixture until fully blended.Cut the torte into 8 equal-sized pieces and serve warm with the cream.

Yes, it WAS quite good.  Especially with the Rum Cream Mixture on top.  Even tho’ I couldn’t coax it out of the pan as well as I might have liked …as long as it tastes good…

I made 1/2 of the recipe in three mini cake pans. They only needed about 20 minutes or so to bake.   Just right for the two of us. If you need an easy and quick chocolate fix for dessert.  This is the one!

The recipe is from Curtis’ Cooking with Curtis. {pg 155)

There is more POTLUCK  -> I Heart Cooking Clubs.

We haven’t had CHOCOLATE as a theme all year for Eating with Ellie so I figured it was time.  My theme pick this week.

But after so. many. sweet. treats. this past month I thought maybe I should have waited a week or so before we used this theme.  Alas, not to be…

So I chose something simple to fulfill the Chocolate Theme –

p1100175

Grandma’s Chocolate Pudding.

This pudding had only 1/3 cup of sugar for four servings.  Unsweetened cocoa powder and a mere 1 ounce of dark chocolate gave a nice rich chocolate flavor.  We didn’t feel guilty about eating these at all. Super simple to put together I know I will make this often for our dessert.  Silky smooth and definitely sweet enough.  No guilt and lots of flavor.

The recipe is on page 274 of Ellie’s Comfort Food Fix.

NEED more chocolate? – Visit  Gotta have Chocolate!.

« Previous PageNext Page »

  • Pages

  • Meta