TWD


Is there anything better than a fresh hot biscuit? Any day? Any occasion? Nope! Nothing!

And trust Dorie to come up with a biscuit with just a little twang to the taste. Cottage Cheese Biscuits.

I am not a fan of cottage cheese. I’ve tried it. Several times. Just cannot like it. But in these biscuits..

I only made 1/2 of the recipe which gave me 5 2.5″ biscuits. I didn’t know if we (or The Man) would like them so I didn’t want to make a whole bunch. That will change next time I make these.

The recipe is on page 46 of Dorie Greenspan’s Baking with Dorie Sweet Salty and Simple. I also found the recipe HERE but with added herbs which would be delicious!

How did the other Tuesdays with Dorie Bakers like these biscuits? Check them out!

Next up – French Riviera Lemon Tart!! YUM!!

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.

I love a good English Muffin. Toasted. Slathered with butter. Or PB and J. Covered with a soft boiled egg. I have made English Muffins before. Once with Alton Brown. Made MomoFuko’s once. They were both tasty. And so are Dorie’s. We had two choices this month for Tuesday with Dorie. Pandowdy or English Muffins.

While most muffins are baked hers are griddled on both sides and then finished in the toaster. And they were quite easy. Took a while but easy.

The recipe is in Dorie’s Baking with Dorie. (page 24) But you can also find it here. Try them. They are great!

For more check out the Bakers from Tuesday with Dorie.

For those of you who don’t know, Dorie Greenspan has a new baking book out. Baking with Dorie: Sweet, Salty Simple. I got my copy in the mail three days ago and it is wonderful. But, then, aren’t all of her cookbooks?

The first recipe we baked for Tuesdays with Dorie was available before the book arrived in a sample gifted us when we preordered the book.

Miso-Maple Loaf and it is very nice. I took it to a church supper, they are guinea pigs for new things and they all loved it. The Hubs liked it so I see that as a HIT!!

The addition of orange zest added a wonderful citrus flavor to this loaf. And along with the maple syrup added a just right sweetness.

The recipe called for white miso, which I did not have (I have brown) so I subbed Tahini paste which one of the members had suggested. I also used mayhaw jelly for the glaze. It called for apricot or orange marmalade but since we are not big jelly eaters I just used what I had on hand. Worked great. Added just a touch of sweetness to the loaf.

Lots of us have been baking with Dorie since forever. Well, at least since 2008. And while I didn’t keep up with the cookies I did do some from Around my French Table and Baking Chez Moi. Always delicious. IT’s wonderful that this group is still going and providing so much encouragement for beginner bakers and ol’ timers like me. Thanks, Dorie, for making it all possible. And thanks to the Steph and Jules who have administered this page for us.

Want to see more? Visit us at TWD and join in the baking fun. We’d love to have you.

I have to admit the first glance at the recipe name I read Nutella BOTTOMS so I was thinking cookies. I was very glad to find out the recipe read BUTTONS and they were little cup cakes.

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These Bouchées, or ‘mouthfulls’, are filled with nutella. Just enough to give a quick sweet taste.

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Dorie’s Bonne Idee was to dip them in some chocolate ganache. DONE! I don’t think you can ever have too much chocolate. I only made 1/2 of the recipe which gave me 12 little mini cuppys. I will be making them again.

These are on page 188 of Dorie’s Baking Chez Moi.

Check with the other bakers and see their BUTTONS!

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