Baking Chez Moi


I will be the first to admit I am easily distracted. If I am cooking or baking I really have to focus. If I don’t then I end up – not so much anymore – with Black overly browned food. Needless to say when I saw the words Brown-Butter I was a little leery. I mean, BROWN butter. Not BLACK butter. Not OVERLY BROWNED butter. Just BROWN enough to give a nice nutty flavor. As Dorie admonished “….a fine line between brown butter and burned butter,…” So I stayed with it. Kept it on low heat and ended up with PERFECT Brown Butter to make this nice not too sweet cake.

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Besides the BROWN butter there is Vanilla Bean and Rum (if you wish) to flavor this cake which is the perfect foil for ice cream or whipped cream, or caramel sauce.

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    PERFECT!!

We liked this nice little ‘weekend’ cake. I think I would add a smidgeon more rum next time and I wish I had had some vanilla beans. The vanilla extract was fine but not as flavorful as the bean.

The recipe for this cake is on page 6 of Dorie’s baking chez moi, which you really need to have on your cookbook shelf.

And for the rest of the Dorista’s cakes visit with them at Tuesdays with Dorie and see if they liked it as well.

This was a good choice for this week. After almost 3 weeks of mostly rainy days I really needed some ENERGY to get back into the kitchen.

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A mix of oatmeal, dried fruit (Cranberries), nuts, seeds, and coconut made up a sweet and tasty bar for snacking.

After reading the P&Q page I decided to sub in coconut oil for the butter and since I couldn’t find brown rice syrup I subbed in White Cane Syrup.

I may have baked them a LITTLE too long. When I sliced them they were more crunchy than chewy. Like biscotti. But very good.

The recipe is on page 328 of Dorie’s Baking Chez Moi and was easy to put together.

How many of Dorie’s granola bars are being consumed around the world today – well check with our international collection of bakers and see.

You have to know I tried a rolled cake before and it just didn’t roll. At all. I found out later I had left out an ingredient – I don’t remember which one now. I was burned on rolled cakes. Until now. I think this is probably the most fun I have had making a cake. It rolled…

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and it was so easy. At least following Dorie’s instructions. There was even a video on the net that deftly illustrated how to roll a cake. They were both great helps. And because of them my cake was PERFECT!!!

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    bûche de Noël

It looked just like the picture. I was excited!!! So was The FAM because it was dessert for Christmas Eve.

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Now I want to make nothing but rolled cakes.

THIS particular rolled cake was gingerbread cake with a cream cheese filling with candied pecans and a fluffy marshmallow frosting. The ‘log’ was covered with candied pecans. Delicious!

The other Doristas also celebrated the Christmas season with Dorie’s cake. Check them out HERE!!

The recipe is on page 86 of Baking Chex Moi.

The Tuesday Bakers have made Rugelach before. Once for the original TWD and once for Baking with Julia. Both times they were good. And both times they were different. This time we made Rugelach and they were different again. This time they were just as tasty. This time they were gone in no time.

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The dough contained cream cheese, butter and flour which means it was rich and flaky. The filling was coconut, pecans, chocolate, and cherries. I almost left the cherries out but am glad I followed Dorie’s recipe. So good!! The dough rolled easily but the rugelach was really hard to cut. Sometimes I had Rugelumps!!–

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But they were good, too.

The recipe is on page 301 of Dorie’s new Baking Chez Moi

Did the other Doristas have fun with the rugelach? Check them out HERE!!

ANd if you want to join in just read THE RULES and come on! Lots of tasty treats to come.

If you like a little sweet and a little sour then you will like this little tart. The tartness of the fresh cranberries. The sweetness of the meringue and the strawberry jam. The crunch of the tart crust. What’s not to like?

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Not the prettiest pics, but ……

What Dorie has given us is a simple meringue filled with cranberries and baked in a strawberry lined sweet crust. Simple. I only made 1/2 of the recipe and ended up with two 4″ tarts {instead of pie plates I used tarts}which was quite enough for two of us.

P1050614Definitely a repeat!

BTW you can find the recipe HERE, but you really need to buy Dorie’s new book and enjoy ALL her wonderful recipes. And this one is on page 135 of Baking Chez Moi

If you want to join in the Tuesdays with Dorie/Baking Chez Moi – fun just check out The Rules. We bake twice a month. No commitment. Just lots of tasty treats.

AND if you want to see the other Dorista’s tarts they are HERE.

Remember the little girl in “POLTERGEIST”?

    “They’re back!”

and while we aren’t scary, like the ghosts, we are persistent. WE are the bakers of TUESDAYS WITH DORIE a baking group that first started back in 2007 with just Lauri and then Jules when they received the book, Baking From My Home To Yours BFMHTY for short, and decided to bake their way through all of Dorie Greenspan’s luscious, decadent, delicious recipes. 500 bakers later….. after lots of new friendships and lots of new baking skills we are baking our way through another of Dorie’s books Baking Chez Moi – collection of goodies from Dorie’s kitchen in France that she has collected from friends, chefs, bakers, and some she has developed herself. Admittedly not ALL of the 500 are back for this second round of deliciousness but some of us are and I know there will be plenty of NEWBIES to join in.

Our first official recipe is a little ‘cakey’ cookie from Lille, France.

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These are a simple little sugar cookie, not too sweet, topped with a quick lemon glaze. A glaze that you can leave plain or tint them. They are perfect with a cup of tea or coffee.

The recipe is on page 272 of Baking Chez MoiBig thanks to Lauri, Jules, and Steph for rounding us all up again for another great baking adventure. More good times, good friends, and good treats to come!!!

IF you want to join us the RULES are on the TWD page. No pressure, no commitments, just lots of good things!!

This week the bloggers with French Fridays with Dorie are celebrating a special birthday. Dorie’s! And we are doing it by making one of the sweet treats from her Baking Chez Moi, which comes out nest Friday. But her birthday is first so, Dorie, this Tourte is for you.

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You can find the recipe on her blog – In the kitchen and on the road with Dorie. She is generous enough to share several of her recipes from the new book on her site.

This is a tourte – a tart, basically, with two crusts. The crusts are made from the Sweet Tart Dough from BFMHTY (but you can find it here). It will also be in the new book – which you need to buy NOW!! It has always been my favorite crust.

Between the two crusts is a combination of peaches, sugar, flour, and almond ( or vanilla) extract.

    Oh, Yeah!!

I added a little extra sugar because we are WAY past peach season here in Louisiana and the ones I found were pretty but not sweet.

The only problem I had was with the top crust which simply would NOT remove itself from the parchment. I cut it in quarters to transfer it. In the end it was just fine. I really wish I had had some of Dorie’s Honey Peach Ice Cream to go with it.

Several years ago we baked our way through Dorie’s Baking From My Home To Yours. Now – starting November 11, we will be baking our way through Baking Chex Moi. If you want to join us – visit the TWD site – for everything you need to know.

And a big birthday shout-out to all the Doristas who celebrated Dorie’s Birthday this month with their treats:
Mini Cannelés

Chocolate Cream Puffs with Mascarpone Filling

Paletes de Dames, Lille Style

Brown Butter-Peach Tourte

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