Dorie Greenspan


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

 

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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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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!!!

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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.

 

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

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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.

 

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.

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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.

What is it about ‘mini’ things that simply make them more ‘wantable’? It’s the attractiveness, food wise anyway, of a sweet treat that is small and, therefore, calorie affordable. {As if with Dorie that really matters!} Like these ‘mini’ apple pies from Dorie’s Baking Chez Moi

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Two bites, okay, three…, of sweet apple-ly deliciousness.

Thankfully, Dorie did give us permission to play with these. I had some canned pears from our garden so I used those. And, instead of raisins, I used dried cranberries. I liked the little bit of sharp with the sweetness of the pears.

These are definitely more fun to eat and make than a regular apple pie. And the Galette Dough is infinitely more usable than a regular pie dough. {My tip here is to make sure your dough STAYS cold because otherwise it shrinks when you fit the rounds into the muffin tin.}

Pielette recipe is on page 123
Galette Dough recipe is on page 420

Check out the other Pielettes at Baking Chez Moi

It is Fall, well, one day from, and the fall apples are coming into the stores. If we had an orchard near by I would be there every day to pick some fresh, but alack and alas we are way too far south for that. This is the time of the year when SOME of the apples are really good – Jazz, Fuji, Braeburn – so it was easy to find some good Fuji apples for Dorie’s Apple Kuchen…

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…which is this weeks ‘assignment’ for Baking Chez Moi/Tuesday’s with Dorie. Since the Man’s birthday is this week and I always make Dorie’s “Bill’s Big Carrot Cake” from Baking From My Home to Yours {the BEST carrot cake recipe EVAH!!} for the occasion I only made 1/2 of this apple dessert in a 6″ springform pan.

The crust is sweet, the custard is creamy, the apples are softly crisp. Just a yummy dessert!!

The only change I made was to sub in some dried cranberries soaked in the rum rather than the raisins.

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The rest of the Kuchens are on the BCM webpage so come on by. The recipe is on page 16 of Dorie’s Baking Chez Moi

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