{TWD/DC} Chocolate Haystacks

Actually, they are supposed to be Chocolate CORNFLAKE Haystacks but we don’t have a lot of cereal in the pantry so I used CORN CHEX instead.  Dorie said we could change the recipe around because it is a “DIYer’s dream”.  Thank you, Dorie.  I changed a lot.  Not because I wanted to but because I didn’t get to the store this week.  WEATHER!!!

So let me show you my Chocolate Corn Chex Haystacks instead

 

I have been making Haystacks for years – the stove top kind – and usually with chocolate and peanut butter {Imagine these with chopped peanuts and PB chips!}.  They are some of The Man’s fave cookies.  He was happy when he saw these.

I did make a FEW subs.  I used Semi-Sweet chocolate instead of Milk Chocolate.  Dried Cranberries instead of Raisins {EWWWW!!}.  Chopped Almonds instead of Pecans.  Dorie said we could…..

GOOD STUFF!!

The recipe is from Dorie’s Cookies on page 174.

For more cookies -> Dorie’s Haystacks!  This week’s cookie for Tuesdays with Dorie

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{TWD/DC} Lots of yummy Cookies!

This week I have two cookies for you.  For some reason the 1st and 3rd Tuesdays just snuck up on me.  April 4th I remembered it was DC day about 10:00 – right before bed.  That’s okay, I’ll make them for NEXT time.  So I did.  Then this week, This morning I remembered it was DC day again.  I don’t know where my head is these days.  BUT I got the cookies made today and now I have TWO cookies for you.

First up:                                              Lemon Sugar Cookies

These were so full of lemon flavor:  1/4 cup of lemon juice + the zest from the lemon. They were so sweet/tart that they didn’t last long.  Two sticks of butter made them lovely and light and rich.  Definite keepers!

These are part of Dorie’s Cookie’s and Kindness for April so the recipe is on Everyday Dorie.

Nest up:                                                 Anzac Biscuits

In the states when we say biscuit we mean a fluffy white treat served with butter and jam or honey.  They are an addition to dinner.  But in the ‘colonies’ of Great Britain the word biscuit refers to a cookie.  In this case a cookie from Australia and New Zealand full of oatmeal and coconut.  In fact, the word ANZAC means Australia and New Zealand Army Corps which appeared in WWI.  These cookies were not for the troops but served at fundraisers FOR the troops.

They also contain Golden syrup which is not available anywhere near Podunk, USA, so I subbed in a mix of molasses and cane syrup.  About 1 Tbl of each.

Chewy, sweet, delicious.  Another keeper!

Both cookies are from Dorie’s Cookies.  The ANZAC biscuits are on page 159.  The Lemon Sugar cookies on page 171 {also HERE}.  

For more cookies from Dorie -> 1st Tuesday and 3rd Tuesday

 

{TWD/DC} Nuts and Chocolate

On page 42 of Dorie’s Cookies you will find a recipe of a cookie so luscious that it will make your head spin.  Three words – chocolate, caramel, nuts.  NUFF said!!

OK!  Maybe you need more to entice you.  A chocolate shortbread covered in chocolate caramel and covered with nuts.  How can one possibly go wrong with THAT!!!

I don’t think you can!

I only made one change, and not intentionally.  I picked up the bowl of nuts and tossed them into the caramel before I realized I had picked up the wrong bowl.  It should have been the chocolate.  So everything is mixed together.

**SIGH**

But in the end it all turned out alright.  They were just as delicious, or so says The Man.{I’m still on Whole 30, so…..}

More cookies on Tuesdays with Dorie – Dorie’s Cookies.

We don’t publish the cookie recipes.  Go buy Dorie’s Cookies.  You won’t be sorry.

 

 

{TWD/DC} “Corked” Breton Galettes

It’s Tuesday. That means cookies! At least the 1st and 3rd Tuesday anyway.  This week’s cookie is a “corked” Breton Galette.  I looked at that name and could not figure our what it meant until I read through the blurb about the cookie. She was wandering through Paris and stopped into a pastry shop that was offering filled galettes.  The indention in the middle was made with a CORK rather than the usual thumb.

As soon as the galettes comes out of the oven press a cork into the center of each cookie.

Well, I didn’t have a cork but I did have a utensil with a bottom about the size of a cork and that worked nicely.

I filled them with some lovely cherry preserves.

 I did make a small change.  I halved the sugar, subbed in Splenda and added about 1/8 tsp of Stevia.

Some of mine came out TOO browned and some weren’t brown enough but that was okay. The Man liked them and that was all that mattered.  Unfortunately I couldn’t eat any because I started the Whole30 program two weeks before.  Oh, well, I can always make them again.

The recipe is on page 291 of Dorie’s Cookies.  If you love, or even like, cookies you really need to get Dorie’s  Book.

How did the rest of the TWD group like them?  Visit Tuesdays with Dorie and find out.

 

{TWD/DC} Chocolate Heart

In the words of Michael Smith, “…I give you my heart.”  In this case my Chocolate Heart. My Valentine’s Day Share-a-Heart!

Don’t worry, I’m not giving up my Day Job to become a sculptor since it is evident I have no talent in that area. I did try to make a heart.  A little crooked maybe, but warm chocolate…..

If you know me you know I make minor changes.  Usually in the form of subbing in some whole wheat flour and/or the sugar.  In this cookie, only the flour.  About 1/2 and 1/2 AP and WWF.

GOOD cookie!!  Nice and crispy.  Lots of great chocolate flavor.  DUH!!  Definite keeper.

I added a little butter cream frosting and some heart sprinkles to make it look pretty.  Crooked, but pretty!!

This cookie coincides with Dorie’s Cookies and Kindness Revolution.  Bake Cookies.  Share Cookies.  Basically.  How to make people happy?  Give. Them. Cookies. Then blog cookies.  Share on social media #cookiesandkindness. You can find the recipe on Everyday Dorie,

You know you really need to add Dorie’s Cookies to your bookshelf.  Then you would have ALL the recipes at your fingertips.  This one is on page 274.

For more hearts, and probably perfectly sculptured, visit Dorie’s Cookies.

 

 

{TWD/DC} Shortbread Fans

You know what I like about Dorie? Besides all of her delicious recipes? She takes the time to answer questions from the people who bake/cook from her books. Simple questions.  LIke – can I used dried hibuscus flowers in the Rose-Hibiscus Shortbread Fans instead of the called for hibiscus tea leaves?  Within just a few hours she tweeted me back that yes, I could do that but use less than the two teaspoons.  Thank you, Dorie.  You rock!  I crushed the dried flowers and added them into the mix.

I also didn’t have rose extract so I used about 2 tsp of rose water instead.  That also worked quite well.  And the fragrance of the rose was heavenly every time I opened the oven to check on the fans.  UUUuummmm!!

I was excited to make shortbread fans because I had a new pan that I hadn’t used much yet.  Plus I love shortbread.  They came out perfectly.  In fact I may use this recipe and change the flavors because this recipe came out so well.  Soft yet crispy.  AND they didn’t crumble apart like many shortbreads do.  So, thanks again, Dorie!

I admit I couldn’t taste the hibiscus in the cookies but my dried flowers may have been past their prime.  Even the Man liked them which I didn’t expect with those particular flavors in them.  Sometimes he really surprises me.

I also didn’t put icing on the cookies.  Since Dorie said it was optional I just left my cookies plain.

These cookies are on page 101 of Dorie’s Cookies.  I also found the recipe on the Daily Mail Site.

For more Shortbread Fans check in with the bakers at Tuesdays with Dorie .  BTW we’d love to see more of you bake with us.  Just get Dorie’s book and bake away.  You can leave your links with us.

 

{TWD/DC} Breakfast Biscotti

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.

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

 

{TWD/DC} Peace Out!

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.

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.