Baking From My Home To Yours


I cannot believe it is already the end of August. Where does the time go?? And so quickly!! Swoosh!! It’s gone! And somewhere in there I found a little time to bake. Cakes and Pies.

First – the cake – or cupcakes

January 5, 2010 TWD celebrated it’s second birthday with CAKE!! Not just any cake.

    Cocoa-Buttermilk Birthday Cake

I made these in July for my friend’s birthday. But instead of cake, I made cupcakes. 6 Cupcakes. 6 Texas Sized cupcakes. With Splenda. They were
delicious! Honest. And with the Chocolate Malt Buttercream Frosting – outstanding!!

:I decided to make cupcakes so she could take the rest home with her. And they travel better than cakes. I made them with Splenda so she could share with her Hubs who is diabetic.
They were moist.
They were sweet.
They were chocolatey.
‘Nuff said!!
And when I have finished the rest of the TWD recipes I will make there again. Since I made cupcakes they only needed to bake about 25 minutes.

You can find them on page 256 of Dorie’s BFMHTY Laurie hosted that week so you can find the recipe on her page. We had a choice of two recipes that week. I made the other one – Tarte Tatin. Also delicious!!

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And this week I made the Creamiest Lime Cream Meringue Pie

I have never had a lime pie. Lemon, yes, but not lime. How did that happen? While it looks just like lemon cream pie it is tarter. Much tarter. Of course that could be me. I might not have put enough sugar in it. But it was TASTY!!
I made 1 5″ tart with 1/4 of the recipe of both the filling and the meringue. We don’t like a lot of meringue so I made just a thin layer. And then I got to use…..

which made it fun!! I really need to pull that little instrument out more often.

The group made this little treat on August 25, 2008M. You can find the recipe HERE along with one of many absolutely stunning pies on other pages.

That finishes up all the recipes prior to August 2008. Only one for September so there will be some make-aheads!!

Okay, I realize I am out of sinc here with some of the treats from Tuesdays with Dorie, but my computer is vacationing and all I have is my laptop and my camera. Usually not a problem except I cleaned off the camera and downloaded my pics into the computer. So, until my errant computer returns home I am going with what I have.

On the last Tuesday of the month several of us meet up for book club. Not the usual book club where we all the read the same book and discuss it. Nope! We have a book exchange. Bring a book you really enjoyed and let someone else take it home. I have been introduced to some really great books this way from authors I did not know about: Geraldine Brooks’ A Year of Wonders about the Plague. Monica Pradhan’s The Hindi Bindi Club about a group of young women in the US struggling to fit Indian culture with American (complete with recipes). The rather whimsical Being Dead is No Excuse by Gayden Metcalfe and Charlotte Hays The Official Southern Ladies Guide to Hosting the Perfect Funneral. I was not surprised to see most of the funerals I grew up with in their book.

So what does all this have to do with Tuesdays with Dorie? First, it gave me a chance to make a cake I knew would probably NOT be eaten at home and, Second, I found fresh figs on my friends tree which enabled me to make another TWD cake that would NOT have been possible otherwise. It was a Win/Win/Win night!!

Most of you know I am NOT a coffee fan. I. Drink. Tea! Period!! So on May 5, 2009, when the TWD bakers were making Tiramisu I was missing out!! And I say missing out because I had always thought I would not like it because I do not like Coffee!!!

    Tiramisu Cake

But I did like this cake. Kahlua and coffee are the flavorings and they are wonderful together. Really!! Two flavors I never liked before. Do Now!!

This is not your usual tiramisu which is made with lady fingers. It is a yellow cake which is soaked with a kahlua/espresso syrup and then layered with a mascarpone Kalhua frosting. Oh! My! And then add in some chopped chocolate between the cake layers. Sprinkle the top with cocoa. Oh! My! There wasn’t much left when I came home from the Book Club.

Definitely a repeat. BTW I made 1/2 of the recipe and it was enough for a nice little 6″ double layer cake in my new pans (Thanks to Nancy!) who told me where to find them.

This delightful treat was chosen by Megan of My Baking Adventures. Unfortunately, her blog is no longer up. I could not find the recipe anywhere else on line. Guess you will just have to purchase Dorie’s Baking From My H0me to Yours if you want to make this cake. Find it on page 266.

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Tarts are so incredibly easy to make. Yes, it does have a crust, but not a rolled one. A tart crust is crumbly and difficult to roll so one simply presses it into a tart pan. And this was the case when the TWD bakers made….

    Fresh Orange Cream Tart

on April 8, 2008.

It was quite tasty and refreshing. I did make a couple of changes. While the recipe called for blood-orange or Valencia OJ, all I had on hand was good ol’ everyday OJ. Worked just fine. And I topped it with a few Manderine orange slices (actually satsumas in a can). 1/4 of the recipe resulted in two 6″ mini tarts. Perfect for just the two of us!! It was the choice of Mary of Starting From Scratch. {Her blog is no longer up so you can find the recipe On The Balanced Baker’s Blog}

This one is definitely on the repeat list. The recipe is on page 334 of Dorie’s BFMHTY.

Wowza! But I missed a lot of July TWD selections. Seven to be exact. Good thing I love to spend time in the kitchen – even in the hot weather. And it has been HOT in July! Plenty of 100+ days temp wise. Little rain. LOTS of humidity!! What DID people do before Air Conditioning???

Summer, of course, means lots of fresh fruit and many of the pics for July were fruit based. Such as….

    Summer Fruit Gatte

Dorie gave us plenty of choices for this galette, a free form ‘pie’ where the crust is folded up over the filling. There is so much in season right now in Louisiana – plums, peaches, figs, nectarines. But the peaches were so juicy and sweet I could not pass them up. One big ripe juicy peach was just perfect for one small 6″ galette. The crust and peaches are baked first for a few minutes then the custard is poured in around the fruit before baking the entire galette a little longer. What you end up with is a peach ‘pie’ with a sweet filling in all the little nooks and crannies left by the slices of peach. Eh… YUM!!! On July 29, 2008, this was a popular pick from Michele of Michelle in Colorado Springs and you can find the recipe on her blog. (Pg 366 in BFMHTY} If you have lots of fresh summer fruit this is the recipe for you. Quick. Not fussy. Delicious.

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On July 15, 2008, the TWD bakers were in the kitchen making Chocolate Pudding.

After my miserable attempt at making the Split-Level Pudding in October 2009, I was a little leery of this one. THAT one never set up and ended up going down the drain – literally!!

But this time….

    ….it came out PERFECTLY!!

So perfectly that I am never ever buying box pudding again. It was sooo creamy. Like pudding should be. And this one did NOT go down the drain.

I only made 1/2 of the recipe and that was perfect for two ramekins. Thank you, Dorie, for perfect pudding. And than you, Melissa of Melissa’s Kitchenfor helping me conquer PUDDING!! The recipe is on her page. (Page 383 in BFMHTY) Melissa served hers with Whipped Cream and Chocolate Sprinkles. So Cute!!

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Last, for this TWD Catch-up installment, I give you….

    Brioche Plum Tart

I had planned to make this one back when I was making up the Pecan Honey Sticky Buns and Brioche Raisin Snails because they were also made with Brioche dough. But after reading the recipe I discovered the recipe was just different enough to warrant a separate post.

So glad I did because these tarts deserve to be on their own. The dough was a sweet contrast to the somewhat tart plums {not what I had planned but…}I used Muscadine Jelly for the base because it tends to go with every other type of fruit out there without overpowering the taste.

Denise of Chez Us was the host for this lovely little Tart July 14, 2009. She opened her post with,


    “Lightly sweetened brioche dough is pressed into a tart pan and filled with jam and fresh plums, to make a wonderful breakfast treat.”

1/2 of the dough recipe and two nice plums were enough for three 4′ tarts.

And she is absolutely correct. GREAT breakfast!! The recipe is on her blog. (Page 54 in BFMHTY)

THat takes care of July TWD selections. August will be a potpouri of recipes as I only missed one so I am filling in. Maybe I CAN finish before the end of the year!!!!

WHEW!! I really didn’t think I would get a post up today. Halfway through the morning I realized it was Tuesday and I had not baked in almost a week!! What IS my problem?? So on went the oven, out came the measuring cups.

I have been trying to do all the catch-ups in month and date order – not year – but it looks like it isn’t going to happen this time. I just didn’t have the ingredients or wasn’t in the mood for something – like making brioche dough – so these are July recipes just not by date – sorta kinda!

Scones are always welcome. I had missed these…

Chestnut Pecan Scones from July 19, 2011 and the only reason I had not made them on a rewind was because of the chestnut flour. Not available unless I wanted to purchase at least 3 pounds and all I needed was 3/4 cup. Following the lead of other bakers I used another nut – pecans – and made some flour/meal.

OH! MY! GOODNESS! These were so sweet and delicious and nutty and…Shucks! They were just good!! They didn’t need any butter or jam. They were perfect alone. And crunchy! And sweet. Wait!! I said that already…..

There was only one problem when I decided to make these. I gave up sugar about a month ago. I love scones. I would eat them all the time, but the sugar….. So I made them with Splenda and they came out just fine!!

This was chosen by Andrea of Andrea in the Kitchen. Andrea lives in Australia and while it was hot and NOT chestnut season here it was cold and wintery in Australia. Maybe some day I will find chestnut flour and make these the right way. Until then they are tasty made with pecans.

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I was on a roll so after making (and devouring several) scones I went for the

    Cherry Rhubarb Cobbler

picked by Amanda of Like Sprinkles on a Cupcake July 22, 2008.

I got smart back in April during Rhubarb season and bought enough rhubarb for this cobbler and the Strawberry-Rhubarb Double Crisp. And I had bought a pound of cherries only a week ago so I was ready. Until I looked in the fridge and found all I had left was about 1/4 pound of cherries. HMMmm!! Wonder who ate those…..

Anyway, it was enough to make a single serving cobbler (1/4 recipe) in 4 inch bowl. Which B ate after lunch today. I get ONE bite and it was quite good. NOT real sweet but not real tart with the rhubarb. The topping is made with AP and whole wheat flour which gave it a nutty flavor. both the filling and the topping contained ginger and that added a real kick to the treat. The whole cobbler fits in an 8″ x 8″ pan and is topped with several balls of dough. Yes, balls. After putting all the ingredients together it is formed into loose balls and placed on top of the cherry/rhubarb filling. 1/4 of the topping mixture was more than enough to make 3 small balls and have some left over. I will have to make this again. Next year. When rhubarb comes back into season.

The recipes for these two delightful treats can be found on Amanda’s and Andrea’s blogs. If you have Dorie’s book – Baking from My Home to Yours, the scones are on page 34 and the cobble on page 415.

Today is Tuesday. And while I should be talking about Biscotti I decided to to some more catch-up instead. And I really wasn’t in the mood for biscotti which is what the BwJ Bakers were making for today!!

I love scones so when I saw that there were two scone recipes I missed these were high on my list. Unfortunately the first ones underwhelmed me.

    Apple Cheddar Scones

Sorry, Dorie, but these were pretty bland. I used sharp cheddar cheese but I really couldn’t taste the cheese. I used the dried apple, chopped fine, but they ended up being little tough nuggets in the scones. Next time I would use pieces of fresh apple. I served the scones with some Honey Apple Butter we picked up on our last camping trip. Good stuff.

There was this little stand….

…on the side of the road. Anyway, the butter was perfect with these scones.

1/2 of the recipe gave me about 6 really good sized scones. Thanks to The Floured Apron who loves breakfast and choose these for us to bake July 1, 2008. You can find the recipe on her blog and on page 32 of Dorie’s book.

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July 8, 2008, was Blueberry Pie Day!! I have to confess I have never made blueberry Pie. In fact I have never even HAD Blueberry Pie. I KNOW!! I really wasn’t a blueberry fan until recently. Boy, I didn’t know what I was missing. We planted some plants this summer but they really haven’t produced yet. We visited a Farmer’s Market last week and these big, fat, sweet, juicy berries were calling my name!! I had forgotten all about the pie until I got home. It was fate!!

I cannot begin to describe how excellent this pie is. Sweet and creamy. I was afraid it was going to be runny but by the time time pie cooled it was just right!! The berries have everything to do with the way this pie turns out. If we had bought the berries that were tasteless and mealy the pie would have been AWFUL!! But with good berries – good pie! Delicious Pie!! Repeat soon Pie!! Amy….

….GREAT PICK!! Amy has South in Your Mouth and the recipe is on her lovely blog. (Page 361 in BFMHTY) As usualy, I made 1/2 of the recipe and that gave me three 5″ mini pies. This is definitely in our top FIVE from Dorie’s book.

June 17, 2008 found the Bakers of Tuesdays with Dorie making a Peppermint Cream Ring. And all of the ones made were lovely! Beautiful puffs of pastry filled with wonderful pastry cream and topped with ganache.

      NOT MINE!!

I have had semi-failures before. It happens. But I have never had a TOTAL FAIL!! Please don’t judge my baking skills (thanks to TWD) based on this ONE dessert!! PLEASE!!

Fail 1: The puff pastry didn’t puff so I couldn’t slice it in two

Fail 2: After piping the pastry cream on to the ONE layer of puff pastry it collapsed completely!

Fail 3: The glaze ‘joined’ the pastry cream in escaping the puff pastry.

It was an ingredient conspiracy!! BUT…

It did taste good. The only redeeming feature!!

Fortunately I only made 1/2 and it was just for us.

The only change I made was to make a lemon pastry cream. And it would have been quite good – if it hadn’t collapsed!! BAH HUMBUG!!

It was a good pick from Caroline of A Consuming Passion and I CAN make puff pastry, but not this time!! Hers was lovely!!

Page 290 of BFMHTY

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There are so many of Dorie’s treats that are super simple. There are quite a few that aren’t. And some LOOK complicated, but are not really!! Such it is with this treat!

    Coconut-Roasted Pineapple Dacquoise

Each of the four components are really easy, it just takes a while to put the whole thing together. 3 Meringue sheets. Toasted Coconut. Broiled pineapple. White Chocolate Ganache. Since the components have to cool it may take several hours to complete the whole thing. But, believe me, the whole thing is well worth it. The crispy meringue. The toasted coconut. The sweet ganache. The roasted pineapple all come together beautifully.

The recipe called for almonds in the meringue but I used the last of mine for a torte earlier in the day so I used pecans instead. Worked out just fine!!! AND I couldn’t find a decent fresh pineapple so I used canned slices. They may be a little sweeter than necessary, but they worked out just fine, too. The only mistake I made was to over mix the white chocolate ganache. But when life gets in the way you do the best you can. The USP man showed up at the door and I forgot to turn off the mixer. Ah, well. It is the taste that counts!! Right?

The group made this on June 23, 2009. It was chosen by Andrea of Andrea in the Kitchen who is located in Australia. {One of the great things about this group is that we have bakers ALL OVER THE WORLD!!}

You can find the recipe on Andrea’s blog and on page 293 of Dorie’s book.

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If you want a super simple to make dessert, Dorie’s Cobbler is the one for you.

    Mixed Berry Cobbler

What do you need?
5 cups of mixed fruit – fresh or frozen {I used blackberries and blueberries from our garden mixed with a few fresh strawberries}
sugar
cornstarch
zest
That’s it. That’s all there is to the filling. And that is simply tossed into a 9″ deep dish pie plate and topped with a simple crust. I mixed up my crust in the processor (flour, butter, cream with salt and baking powder)and it worked out fine.

Since I was making only 1/2 of the recipe I used my little white cups and used the biscuit cutter to make circles of the crust.

1/2 of the biscuit topping was more than enough for the three cups so now I have extra to use on another cobbler. Probably this one, again!!

The only change I would make next time would be to sprinkle some sugar on the biscuit topping prior to baking. We topped it with vanilla ice cream while it was still warm. YUM!!

Chosen by Beth of Sweet Life Kitchen for the June 24, 2008, pick.

Page 416 of Dorie’s BFMHTY. The recipes for these treats are also on the hostess’ blog.

While there is absolutely NOTHING wrong with Chocolate and Strawberries together in this case they appear in two different treats from Dorie for Tuesdays with Dorie.

June 3, 2008.

    French Chocolate Brownies

Why FRENCH chocolate? Dorie’s Story: She made a chocolate cake while in Paris. When she carried them out to her guests…”I was greeted by a chorus of ‘Oh, Brownies — splendide.'” So they stayed Brownies even after a Parisian Pastry Chef asked for the recipe!

These are chewy, fudgy, delicious!! All 64 square inches of them {8 x 8 pan}

What makes these brownies a little unusual is the inclusion of cinnamon and raisins. While not a fan of raisins I did put them in, just not as many, and they gave a little extra depth to the bites with them. And the cinnamon, while barely there {1/8 tsp}, was still part of the flavor!!

Thank you, Di, for a great pic (her first of two!)

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LIKE I said – there is nothing wrong with Chocolate and Strawberries and in this dessert they were together!. [May 10, 2008] It wasn’t what Dorie called for when she included La Palette’s Strawberry Tart in BFMHTY but I dont’ think she will mind if I used a chocolate tart crust!!!

Whatever crust you use you end up with a surprisingly simple but extremely elegant dessert.

The strawberries are simply tossed with a little sugar, some liqueur {Dorie suggests kirsch but I used Creme d’Almond}, spooned over the crust which has been spread with Strawberry Jam and Voila – instant elegance!! Topped with Crème fraîchewhipped cream with a little Creme d’Almond it was wonderful!

The only REAL measurement in the entire recipe is the crust which is 9″. The rest of it is loose and really left up to the baker. Since I am only making mini’s these days I used Dorie’s 5″ Chocolate Shortbread Tart Crust (page 446). Like I said – Chocolate and Strawberries!!!

The recipe for the tart is on page 374 of Dorie’s Baking From My Home to Yours. And many, many thanks to Marie of A Year from Oak Cottage for this choice {and a GREAT blog to read!}. So easy. So delicious!!

There were 5 treats I missed for May over the four years. So three more for my next Catch-Up post!!

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