Cookies


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.

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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.

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!!

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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.

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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.

The other day I visited with Heather.  It was her fault that I just sat down because she did just invite me to “Join us, Pull up a Chair“. And since she was my ‘assignment’ for SRC I knew she wouldn’t mind a long visit.  Because it was.  It took a while to find the recipes I wanted to make.  Not because I couldn’t find anything but because I found lots of things to chose from.  But I had to narrow it down – a lot – from the 15 recipes I Pinned.

But I did!

I started with dessert.  I mean, why not?

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Oatmeal Cream Pies.

With a maple cream filling.  No need to make any changes here.  Except when I went to pull out my treasured jug of REAL GOOD Maple syrup, it wasn’t there!  Bother!  So I added some coconut to the cream filling.   Still tasty!  The Man ate all of them.

After enjoying a sweet treat we moved on to a tasty supper.

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I do love pizza.  With lots of cheese.  The more melty the better.  I don’t love crust, not because I don’t love bread, but I don’t need the carbs.  So when I saw Heather’s LOW CARB PIZZA CASSEROLE I knew I had to try it.  All the joys of pizza WITHOUT the crust.  Altho’ I did kinda miss the crust to sop up the juicy goodness in the bottom.  What we have here is mushrooms, Italian seasoning, Mozzarella, and sausage baked in a lovely tomato sauce.  The only change I made was to leave off the turkey pepperoni.  Not a fan.  Definitely a repeat for lunch!

I have two MAJOR fave foods.  A good steak.  Anything with Shrimp. And I also like easy dishes.  This one is basically made in one skillet.  Just one.  Not lots of pots and pans to clean up with this one.  That’s a good thing with these long days and late cooking. So for dinner:

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Shrimp Orzo Skillet

…which is just as good as it sounds.  I have two MAJOR fave foods.  A good steak.  Anything with Shrimp. And I also like easy dishes.  This one is basically made in one skillet.  Just one.  Not lots of pots and pans to clean up with this one.  That’s a good thing with these long days and late cooking.  The only change I made – instead of just salt and pepper mixed with the sugar to cook the shrimp I added some Creole seasoning to add some heat!  YUM!!

I’m definitely coming back for Heather’s Upside Down Sausage and ‘hroom Pizza, her Quinoa Mac & Cheese, and her Mad Hatter Salad when I have more than two people to feed.  And THEN after I had my choices and was writing she goes and adds  Slow Cooker Au Gratin Potatoes.  **SIGH** so add those to the list as well.  {She may have a longer visit than she anticipated. 🙂 } And…. the Baked Zucchini Fries just might be on the menu tonight!  And maybe the Apple Pie Empanadas  for dessert?

For more Secret Recipe Treats check out       !

We haven’t done sweets in a while with Wednesdays with Donna Hay so this week’s theme – Small Sweet Sensations – was just right.  Course I planned it that way by picking the theme.

Donna’s food-processor cookies were calling my name.  LOUDLY!!

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I’d like to say these were some of the best cookies EVAH! but I cannot.

They were easy to make.  All the ingredients, except the chocolate, in the food processor then add the chocolate chips  M&Ms in a separate bowl.  I found them to be rather tasteless except for the M&Ms.  Oh, well.

The recipe is a short order recipe from Donna’s off the shelf.  Page 160.

Want more sweet treats – Small Sweet Sensations – at Wednesdays with Donna Hay.

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.

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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

I love making slices. Well, that’s the Australian term for it. In the US we call it a bar cookie. A cake made in a square pan and cut into squares. They can be made with just about anything. Fruit. Lemon pudding. Or, as Donna made it, with apples.

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And it was delicious. A cookie like base filled with cinnamon-y cooked apples and covered with a lovely crumble on top. Thanks for this one Chaya. Definitely going into the baking rotation.The recipe is on Donna’s Site. Super easy. Super good.

Check with Gaye, Chaya, and Sarah for their ‘slice’.

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.

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