Tuesdays with Dorie


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.

Limencello! I have seen that name several times as ingredients for recipes. I know it is an Italian lemon liqueur but really hadn’t thought about it much. When I saw it was used in this week’s Baking Chez Moi cupcakes I knew I would have to find some. And I did, but it was WAY more than I would ever need. After considering the alternative – NOT making the cupcakes – I decided I would see if I could make some. Fortunately there are LOTS of recipes out there. I made just enough to make these cuppys and have a little left over.

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I have to admint it would not be something I would actually DRINK as many in Italy and France do, but it does make a nice little cupcake and frosting.

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I was really afraid we wouldn’t like the cupcakes since we didn’t like the liqueur at all but it just adds a little kick to the whole treat.

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And then the orange marmalade adds to the sweet side.

The recipe is on page 194 of Dorie Greenspan’s Baking Chez Moi. I am sure the other cupcakes made this week by the Doristas are quite lovely and very tasty so click on over to view all of them on the Tuesdays with Dorie Website.

The limoncello recipe I used – The Kitchen

Move over Rice Krispy Treats! You have a rival! Dorie’s “Rice Krispy Treats” are going to make your Snap! Crackle! Pop! seem plain.

Don’t get me wrong I LOVE Krispy Treats. Especially made with Some Peanut Butter and Chocolate Chips. But These. THESE! Are Really Really Good!!

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How can you beat CARMELIZED crispies on a Buttery cookie bar and chocolate?

Nuff Said!

Except for one thing – Caramelized Rice Krispies are regular krispies coated in a simple sugar syrup and stirred and stirred and stirred until nice and brown. (page 428)

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You can find the recipe on page 324 of Dorie’s baking chez moi.

And visit the other bakers on the BCM website.

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