Baking with Dorie


Tuesdays with Dorie (Greenspan) means something delicious is cooking in the kitchen. This Tuesday it is a quiche. One of my favorite lunch meals. I love a good rich and creamy quiche.

I have to admit I wasn’t sure about this particular recipe. Only because of one ingredient – Lemon. I just wasn’t sure if I would like the lemon in it. But I went with my mantra – Trust Dorie! Trust Dorie!

I only made one change for the recipe. I made the quiche crustless. I’m trying to be ok low carb and still eat delicious foods.

First, you cannot taste the lemon. Second, you couldn’t taste the asparagus. Maybe that was because I put TOO much herb in the dish. Overall I had to say I wasn’t impressed with this one. Sorry, Dorie.

The quiche is on page 332 of Dorie’s Baking with Dorie: Sweet, Salty and Simple.

This week we had a choice of the Quiche or the Mochaccino Muffins ( I made these for the last TWD for May.)

For more of these treats visit the two lists of comments. (May 10 or May 22)

I like making muffins. They are simple to put together and you don’t have to frost them. They usually aren’t as sweet as cupcakes. They make the perfect snack. And these chocolate coffee muffins are no exception.

The batter includes a shot of ground coffee, some coffee extract, some cocoa, and some chocolate chips. I really expected these to have a strong chocolate taste. But they didn’t. And to me that’s a good thing because I really don’t like coffee. I actually found these to be a little bland. But I still liked them.

The recipe is from Dorie Greenspan’s Baking with Dorie: sweet, salty, and simple. (page 68)

For more muffins visit Tuesdays with Dorie.

Is there anything better than a fresh hot biscuit? Any day? Any occasion? Nope! Nothing!

And trust Dorie to come up with a biscuit with just a little twang to the taste. Cottage Cheese Biscuits.

I am not a fan of cottage cheese. I’ve tried it. Several times. Just cannot like it. But in these biscuits..

I only made 1/2 of the recipe which gave me 5 2.5″ biscuits. I didn’t know if we (or The Man) would like them so I didn’t want to make a whole bunch. That will change next time I make these.

The recipe is on page 46 of Dorie Greenspan’s Baking with Dorie Sweet Salty and Simple. I also found the recipe HERE but with added herbs which would be delicious!

How did the other Tuesdays with Dorie Bakers like these biscuits? Check them out!

Next up – French Riviera Lemon Tart!! YUM!!

I have been somewhat lax about Tuesdays with Dorie. It is hard to keep baking while trying to lose weight with KETO. Most recipes are NOT Keto friendly and adapting them would not be fair to Dorie and her heavenly creations. But this week I have two teas and wanted a little something extra to serve the ladies who are attending. These One Bite Cinnamon Puffs looked perfect. And they were.

The puffs are made from a simple Pâte à Choux dough. The dough is then puffed onto a baking sheet and baked til they are nice and brown. These are supposed to be sprinkled with some pearl or sanding sugar but I was out so after they were done I used a simple simple cinnamon glaze to finish them off.

The recipe is not published but if you want some step by step photos you should visit Ulrike.

If you want the recipe it is on page 220 of Dorie Greenspan’s Baking with Dorie. Just another wonderful baking cookbook from my favorite baker.

This recipe was a February choice but I just didn’t have time. Check out all the other bakers posts on TWD.

As is true with TWD now we have two choices during the month from Baking with Dorie and the choice of what date we make and post which. I didn’t quite make it for the first posting in March but was determined to make the second posting. After all, what is better than a bundt cake. And not just any bundt cake but Dorie’s Swirled, Spiced Source Cream Bundt Cake.

Dorie said she tweaked her original sour cream bundt and added whole wheat flour, brown sugar and cinnamon. She also added more allspice. What she did was make her cake even BETTAH!

I didn’t swirl the cake as much as I should and I didn’t have quite enough nuts but it was still tasty. Nuts and chocolate! How can you go wrong with that?

Eventually I will make the the Glenorchy Flapjacks. They sound delicious.

This cake is on page 105 of Dorie’s Baking with Dorie: Sweet, Salty and Simple

For more cakes – Tuesdays with Dorie.

There is usually cornbread with supper in this house. More than bread. More than biscuits. Hubs loves cornbread. So this week instead of my usual Aunt Jemima cornbread recipe I switched to Dorie Greenspan’s Whip-it-up-quick cornbread. Which isn’t that much different from the cornbread I usually make.

ot the best pic but it was late.
Dorie’s recipe uses more cornmeal and less flour but just about every thing else is the same. 2 eggs. 1 3/4 cup buttermilk. Also, Dorie uses cayenne pepper and black pepper. No usually found in my cornbread. The 2-3 Tbl of sugar is optional, unless you live in my house.

I wasn’t sure if Hubs would like her cornbread so I made 1/2 a recipe in a 6″ cast iron skillet. I added cheddar cheese on the top and crumbled bacon to the mix. Corn would have been nice…but Hubs.

I did switch out the sugar with Erythritol. Mistake. It didn’t make the cornbread as sweet as we like it. Next time…

The recipe is on page 339 of Dorie’s newest treasure Baking with Dorie: Sweet, Salty, and Simple. If you don’t have her book yet (shame on you!) you can find it HERE as well.

For more cornbread visit the other bakers of Tuesdays with Dorie and see how theirs turned out. Some of us made cornbread. Some of us made One Bite Cinnamon Puffs.

Ah, the Bakewell tart. Essentially British in nature. Delicious in person. It first appeared in British cookbooks sometime in the early to mid 1800s – no one is quite sure of the actual date. Is it a pudding or is it a tart. It all depends on who you read and your perspective.

Whatever it is it is quite tasty.

I have made this tart before. I used to belong to a group called the Daring Bakers and they really took me out of the box with my baking. I had just started with TWD and was in a baking frenzy with several groups. Looking at the DB recipe HERE I see it is quite different. Dorie’s is so much easier.

I used Muscadine jelly I was gifted some time back. W don’t eat a lot of jam and jelly so I had a whole collection to choose from – Mayhaw, muscadine, apple, FROG (not what you are thinking…).

I figured the muscadine would have the most flavor and combine well with the almond.

I was not disappointed in Dorie’s Bakewell. It is light and full of almond flavor. A crust on the bottom. Jam in the middle and sponge on top. How can you possibly go wrong with that?

The recipe is on page 208 of Dorie Greenspan’s Baking with Dorie: sweet, salty, and simple. It is her wonderful new baking book and I look forward to baking my way through it with the talented bakers of Tuesdays with Dorie. You can see how their tarts and the Grain and Seed muffins (the other January recipe) came out HERE.

You should join in the baking fun. Lots of great bakers. Tons of great recipes.

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