Tuesdays with Dorie


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.

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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

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.

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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.

On page 191 of Dorie’s Baking Chez Moi is a small cake that was a hit in the 1980s.  Every restaurant and good home hostess served them.  Sometimes with a little ice cream.  Sometimes just ‘molten’.  It was a soft cake that was still liquid in the center when it came out of the oven.  Chocolate Lava Cakes.  aka Soft-Centered Chocolate Teacup Cakes.

I loved them in the 80s. I still love them so I was looking forward to making them.

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That doesn’t look like what I had in mind when I put them in the oven, however.

I decided instead of a chocolate center, since I was mainly making them for The Man, I would make the center liquid PB.  Unfortunately, all the little PB chips floated away from the center and didn’t melt like I had hoped.  Didn’t matter, The Man thought they were good and that was all that mattered.  I think making a small PB truffle to go in the center would work much better.

I let mine sit a little longer…P1080628

….so mine was more fudgy.  Just the way I like it.

I made 1/2 of the recipe and that resulted in two sweet treats.  I really didn’t need any extras sitting around!

Definitely make these again.  They were soooo good!!

Check out the rest of the Doristas and their baked goodies.  W had a choice of either one of this month’s selections so you will also see some Panna Cottas in the mix.  Looking forward to that one.

What is it about ‘mini’ things that simply make them more ‘wantable’? It’s the attractiveness, food wise anyway, of a sweet treat that is small and, therefore, calorie affordable. {As if with Dorie that really matters!} Like these ‘mini’ apple pies from Dorie’s Baking Chez Moi

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Two bites, okay, three…, of sweet apple-ly deliciousness.

Thankfully, Dorie did give us permission to play with these. I had some canned pears from our garden so I used those. And, instead of raisins, I used dried cranberries. I liked the little bit of sharp with the sweetness of the pears.

These are definitely more fun to eat and make than a regular apple pie. And the Galette Dough is infinitely more usable than a regular pie dough. {My tip here is to make sure your dough STAYS cold because otherwise it shrinks when you fit the rounds into the muffin tin.}

Pielette recipe is on page 123
Galette Dough recipe is on page 420

Check out the other Pielettes at Baking Chez Moi

It is Fall, well, one day from, and the fall apples are coming into the stores. If we had an orchard near by I would be there every day to pick some fresh, but alack and alas we are way too far south for that. This is the time of the year when SOME of the apples are really good – Jazz, Fuji, Braeburn – so it was easy to find some good Fuji apples for Dorie’s Apple Kuchen…

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…which is this weeks ‘assignment’ for Baking Chez Moi/Tuesday’s with Dorie. Since the Man’s birthday is this week and I always make Dorie’s “Bill’s Big Carrot Cake” from Baking From My Home to Yours {the BEST carrot cake recipe EVAH!!} for the occasion I only made 1/2 of this apple dessert in a 6″ springform pan.

The crust is sweet, the custard is creamy, the apples are softly crisp. Just a yummy dessert!!

The only change I made was to sub in some dried cranberries soaked in the rum rather than the raisins.

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The rest of the Kuchens are on the BCM webpage so come on by. The recipe is on page 16 of Dorie’s Baking Chez Moi

This is one of those desserts I have been wanting to make but just haven’t. No reason. I see recipes all the time but just never have followed through. Imagine how excited I was to see if on the August list for Baking Chez Moi/Tuesdays with Dorie. FINALLY!!!

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This one, and there are a couple of more, is made with mango as the base. And it is lovely when it is all put together. Full of the sweet/tart taste of the mango puree on the bottom and the sweet vanilla panna cotta on top.

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I can see this with lots of other variations – blueberry, strawberry, lemon.

The recipe is on page 270 of Dorie Greenspan’s Baking Chez Moi. We don’t print the recipes but if you buy her book you can join in the baking!

And check with the other Doristas for their Panna Cottas. I am sure there will be some lovely variations.

It’s summer. Officially. Although, here in the deep south our summer started about 2 weeks ago when the rains FINALLY stopped and the sun came out. Talk about HUMIDITY!!

Summer means lots of cold drinks, cool salads, BBQ-ing, and Strawberries. And if you have strawberries then you absolutely HAVE to make Strawberry Shortcakes. I mean, its like a law or something…..

In the US this means using those little round sponge cakes that soak up all the juices. Or using a sweet biscuit. But the star of the show is always the berries. Sweet. Red. Juicy – if you are lucky enough to find them. It doesn’t matter what you serve them on. This weekthe Doristas are using Lady Finger cookie disks. It’s different.

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But different can be good. As these French style sweet treats were. Dorie says we should call the Ladyfinger Disks Indies: Celebrate Independence Day in the US and Bastille Day in France. I’m just gonna call them DELISH!!

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Layers of Indies with sweet berries and sweet cream. Cannot beat that on a hot day in the Deep South.

Check out the other Shortcakes on the Tuesdays with Dorie website where we leave our links for this week’s “assignment”.

The recipe is on page 338 of Dorie’s Baking Chez Moi.

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