Somehow the whole month of August just slipped by me along with two desserts for Baking Chez Moi. THAT is not happening this month. Last month I missed Cherry Crumb Tart and Bubble Eclairs. Both would have been fun to make. Ah well, REWIND week is only 3 weeks away!

But this week I did make these delightfully crisp and sweet sandwich cookies.


When the recipe name said sandwich cookie I was thinking two separate cookies held together with jam. NOT!! What we have are two cookies baked with jam in the middle. MUCH BETTER!! And the cookie – best sugar cookie ever!!

I filled mine with White Chocolate Strawberry Jam. Perfect!

Want more cookies – Baking Chez Moi. How many different jams will there be?

The recipe is on page 275 of Dorie’s Baking Chez Moi

Potluck week at I Heart Cooking Clubs means we can make any recipe we want from any past, or present, chef we choose. I like that. It means that if there was a recipe in the past that didn’t fit a theme and you REALLY wanted to make it, or you just found a new one you really like, you can make it now. Excellent!!

So for this week’s potluck I went with Donna Hay and the Chocolate Pear Cake from my new book, FLAVOURS.


It is exactly what it says it is – a chocolate cake topped with pear halves that have been cooked in butter and brown sugar.

    80g (2 3/4 oz) butter
    2/3 cup brown sugar
    2 tablespoons water
    4 small small pears, peeled, halved and cored
    185g (6 oz) butter
    1 1/2 cups brown sugar
    3 eggs
    2 cups self-raising (self-rising) flour
    1J3 cup cocoa powder

Preheat the oven to 180°C (350°F). In a skillet mix the butter brown sugar and water and heat until the butter has melted. Add the pears to the pan, cut-side down, and cook for about 2 minutes. {I cooked mine longer because they were larger and just off the tree.}
Place the pears, cut-side down, in a 23cm (9 inch) round cake tin that has been side- and base-lined with non-stick baking paper. Pour the syrup from the skillet over the pears.

Mix the butter and brown sugar until fluffy.
Add the eggs one at a time and beat well.
Sift the flour and cocoa over the mixture and stir through.
Carefully spread the cake mixture over the pears in the cake pan.
Bake for 50-60 minutes or until cooked when tested with a skewer.
Cool in the pan for 5 minutes, then invert onto a serving plate and serve the cake in wedges with cream.
Serves 8-10. {Recipe is on page 116 of Flavours}


I would advise checking the cake before the lower end of the required cooking time. Mine was a little dry. Tasty, but dry. The Hubs liked the pears. Me, not so much.

Want more potluck? Then visit us at IHCC for a buffet of goodness.

I had this brilliant Idea for this month’s Bundt Bakers’ SPRINKLES theme. Instead of going with a regular cake with colored sprinkles I decided to make a cheese cake ‘sprinkled’ inside with mini chocolate chips. In my head it would come out beautifully. 6 little perfect cheese cakes. Dotted with chips. Little sprinkles of cookie on the top.

    The angels would sing. The unicorns would dance.
      I would be the Belle of the Ball!

    Did. Not. Happen.

Instead I ended up with 6 stuck in the pan, partly collapsed, but great tasting, mini bundts. So much for brilliant ideas and head pictures.

    Cue the little Elves of Mischief instead!!


What you need:

    1 cup finely chopped chocolate sandwich cookie crumbs.

    3 (8 oz.) packages cream cheese, softened
    1 1/4 cups sugar
    3 tablespoons all purpose flour
    1/4 teaspoon salt
    1 teaspoon vanilla
    4 eggs
    1/4 cup whipping cream
    1 cup mini chocolate chips

Heat oven to 300. Spray pan and sprinkle the cookie crumbs springly into 1 10 or 12 cup Bundt” Pan. {I used mini-bundt pans and it was enough for 7 small cheesecakes.}
Mix cream cheese, sugar, flour, salt and vanilla until very light and fluffy in a large mixing bowl, scraping sides of bowl occasionally.
Add eggs one at a time. Mix on medium-high speed for about two minutes.
Add cream and mix well, scraping sides of bowl occasionally.
Stir in chocolate chips. Spoon mixture into prepared pans til they are about 3/4 full.
Bake at 300 for 55 to 65 minutes or until set. Cool upright in pan 30 minutes. Refrigerate 2 hours.


Recipe adapted from Bundt Classics page 78

While I used the recipe in the book, you could use your favorite cheese cake recipe and just add in some mini chocolate chips.

Here are this month’s “Sprinkles” Bundts:


#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

FIRST I want to thank Peggy for her pick this week. I needed a quick and tasty dessert and this one was just perfect. SECOND – thanks to Donna Hay for the quick sweet treat. SHE is the reason I keep puff pastry in the freezer. It is good for just about anything from desserts to pot pies to savory tidbits.

This is pear season and ours are just beginning to ripen. I picked one, just one, and it was plenty for three galettes.


I made mine with apple.


This is super simple to make. Cut your puff pastry into squares. Sprinkle on some ground almonds. Layer some thin pear slices. Brush the whole thing with melted butter and then just bake at 350 until the pastry turns golden brown. No measurements. Put as much or as little of the pears and almonds as you like. This dessert is all about YOU!!

The ‘recipe’, if you want to call it that, is on page 160 of Donna’s off the shelf. I bet the other members of Wednesdays with Donna Hay liked this one, too.

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!!!


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.


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.

Here in the Deep South the Figs are ripe. And there are plenty of them with all the rain we have had these last couple of months. I usually pick them and give them to my neighbor but I found this easy recipe for a Fig Cake so decided to give it a try before I gave them away. I have to admit I am NOT a fig lover. I just don’t care for them. I did try one again this year but still not my thing. Different thing, though to put them in a cake – with pecans.

I was just about to make muffins instead of cupcakes and then I remembered this month’s Bundt Bakers’ Theme – Fruits and Nuts. Let’s see. Figs. Pecans. Yep – that qualifies. So back in the pantry went the cupcake pan and out came the bundt pan. Close shave!!


For the Cake:

    2 cups AP flour
    1 1/2 cups sugar {I used 1/2 cup sugar. 1 cup Stevia in the Raw and 1 large Dash plain stevia}
    1 cup buttermilk
    3 eggs
    1 cup oil
    1 cup chopped pecans
    1 cup chopped figs
    1 tsp salt
    1 tsp baking soda
    1 tsp vanilla

Preheat oven to 325.
Sift the flour, salt, soda, and sugar into a large mixing bowl. Add oil and beat until well blended. Add the eggs, figs, nuts, buttermilk, and vanilla. Mix well
Grease and SUGAR your bundt pan. {I used a small one and made 4 muffins as well.} and pour in batter.
Bake for 45 minutes or until inserted knife comes out clean.
For the Glaze:

    1 cup sugar
    1 stick butter
    1 Tbl corn syrup
    1 tsp vanilla
    1/2 cup buttermilk. 1/2 tsp baking soda

Mix all ingredients in a medium saucepan and bring to a boil over medium heat. Boil 3 minutes
Pour over cake while still warm.

What a great, sweet cake. The figs basically melted into the cake and the pecans added just the right amount of crunch. I used the glaze but I also sprinkled powdered sugar over the cake.


This one is definitely in the cake rotation. Hope the fig tree lives a long, long time.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


There simple is not simpler way to fix a sweet potato. And with just three ingredients it is almost too easy!


All you have to do is peel, slice, brush them with sesame oil and sprinkle with sea salt. Then bake your sweet potatoes for a quick side or treat anytime. Just thinking about them makes me hungry for them.

Did the others like them as well. Check and see at Wednesdays with Donna Hay.

And if you want to join us the recipes and schedule are listed on the website. Cook, blog, comment, and join in the fun.

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