Dorie Greenspan


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.

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.

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.

This month’s Everyday Dorie recipe is the Mushroom-Bacon Galette. And it was a great choice.

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I only made a small one, about 1/2 size.  It didn’t last long and it was fantastic.  I didn’t know I could make something like that.  And I will make it again.

How can you pass up bacon, mixed mushrooms, with white wine, heavy cream and walnuts covered with Parmesan.

The recipe is on page 51 of Dorie Greenspan’s Everyday Dorie.

See more at Cook The Books Friday.

BTW I have made all but two of the recipes with the group but this is the first one I’ve blogged since the Gougeres.  I have to remedy that.

I’ve been cooking/baking with Dorie for  about 9 years now.

I managed to make it all the way through Baking from My House to Yours (2006) with the Tuesdays with Dorie Group.  I started late with this one but did make ALL the treats within.

Then they did Around my French Table. (2010) Life got in the way and I only made a few of those recipes. (51)  I am planning to get back to that one.

Baking Chez Moi came out in 2014 but I just wasn’t baking a whole lot for a couple of years.  (17)  My waistline was getting a little out of control.

Dorie’s Cookies (2016) came next and, again, I only made a few of her cookies.  (8)

NOW Dorie has a new book – Everyday Dorie – and I have a chance to again cook with Dorie and a lot of the past members of Tuesday with Dorie.  It’s exciting to have another of Dorie’s cookbooks in my collection.

For those of you who were cooking from Around my French Table you will remember that the very first recipe we did was Gourgères (9/29/10).  (and Dorie left a comment on mine.  I was thrilled!)

So Chapter 2 on the gourgères.

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These are supposed to be somewhat hollow in the center – like an empty cream puff made from a pâte à choux but I overcooked mine a tad and they came out more like a small hard biscuit hockey puck.  The cheese and walnuts added some great taste, however.  I know I can make these because I have before.  I think I had other things on my mind.

This is the first of many recipes from Everyday Dorie.  I’ve read through the book and cannot wait to cook/bake some more of them.

Check out more GOUGÈRES here.

Next recipe:  Maple syrup and mustard Brussels sprouts page 212.

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

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.

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