May–August 2022 Baking Book: BAKING WITH DORIE

Welcome to our BCOTM for May through August, BAKING WITH DORIE: SWEET, SALTY, AND SIMPLE, by Dorie Greenspan. If you’re curious how we arrived here, check out the nominations and voting.

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Happy baking!


An all purpose tart dough is made. Consisting of flour, butter, salt, egg and ice water. I made this in the fp. Dough has to be frigerated for an hour, rolled out inserted in your tart pan and refrigerated again. I suggest you make this a day ahead because this quiche takes time. The crust is partially baked.
Asparagus is parboiled and upper part is cut off and stalks are sliced. The tips are sliced length wise. Lemon is cut in slivers including rind. Make a mixture of cream, sour cream,eggs and whatever herbs you want.
After crust has cooled spread shallots, lemon and asparagus stalks. Pour the mixture over this and lay asparagus tips in whatever pattern you want. Bake. You can sprinkle parmesan cheese about 5 minutes before taking the quiche out. This a nice quiche with a lemony taste and the asparagus added a sweetness.


I liked them but ultimately like the original better. However: the addition of the freeze dried raspberries was a game changer. I have since made the original recipe WITH the freeze dried raspberry addition, and it’s really :heart_eyes:

ICED SPICED HERMITS p 197… but with ginger ( I am sure that I was inspired by SallyT). Truly wonderful, will make again next Christmas


MOKONUTS’ RYE-CRANBERRY CHOCOLATE CHUNK COOKIES p 163. I made these over a year ago, but seeing them again in the cookbook reminded me how much I liked them! Will have to make again… and soon!



I used Lindt’s dark chocolate with caramel in it ( and no nuts), but they are really shortbread cookies rather than your traditional chocolate chips. I only baked off half: the other roll is sitting in my freezer. I think that I overbaked slightly, but these are quite good, and I am looking forward to the second roll.



I don’t have the book Baking With Dorie, and took the recipe off of the internet. It appealed to me because it seems infinitely riffable and doesn’t call for a mixer.

This morning I made an apple brandy version, adding 1 T. of calvados to the batter, topping with a honey-crisp apple, cinnamon sugar, and a boiled-cider and lemon glaze.

The cake took 25 minutes to put together, including getting things out, using the apple peeler, and locating the bottle of calvados. All my ingredients were room temp except the apple, and it took just over 40 minutes to bake in a 9” springform pan. The recipe calls for 28-32 minutes - maybe she uses a convection oven?

As a fan of Marion Burros’s Plum Torte for a quick-fix, fruited cake, I also love Dorie’s recipe. It’s more cake-like: a little lighter, richer, and taller. It was moist and I could taste all of the elements: butter, vanilla, salt, brandy and apples.

Clean-up also was easy. A good recipe to have for Sunday Brunch. I’m glad I tried it and will make it again.


DG doesn’t indicate convection in any of her recipes.

She also has two terrific, specifically apple cakes I recommend, both essentially enough batter to hold the apples together (and neither of which require a mixer): Marie-Hélène’s Apple Cake and Custardy Apple Squares. I always follow her suggestion to add 2 T. of booze to the Custardy Apple Squares (I use dark rum).


Dry ingredients-flour,unsweetened cocoa,baking powder,salt,baking soda,sugar and ground coffee (Dorie doesnt say how fine your coffee grounds should be) mine were just a step above find are whisked together.
To this add wet ingredients of milk,eggs,coffee extract(I used leftover coffee) melted butter is added. Mixed till flour disappears and chocolate chip or chopped chocolate is added.
Next time I would add chocolate chips instead of chopped chocolate because it disappeared in baking and bake for 17 to 18 minutes. You first taste chocolate and then the coffee kicks in. I used 1/4cup and got exactly 12 muffins


These are definitely on my to-make list.

I remember making those squares (the cake you mention too) and loving them.

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Another recipe from Baking With Dorie found on-line:

I made a half-batch for starters, using semi-frozen, garden blueberries (the recipe is probably better suited for smaller, wild blueberries). I opted to cut the dough mass into 4 squares, rather than using a round biscuit cutter. The biscuits spread a little, but still were eye-appealing. Given these were more on the cakey side and less on the flakey side, with no opportunity to laminate the dough, I’m tempted to try them again using a scoop to portion.

What’s not to love here? They were delicious – crunchy on the outside, tender on the inside with plenty of blueberry flavor. Today served simply with homemade peach jam, I think the suggestion to serve these with whipped cream as a shortcake base is a good one, and when we’ve got fresh seasonal fruit this summer, I’ll do just that.


An all purpose tart dough page 355 - flour,sugar salt and butter are processed in food processor to which egg and water are added and zpped till dough starts to come together.
After chilling the dough is partially baked and cooled. This comes together quickly.
Cake part. Raspberry jam is spread on oiled tart shell. Butter and sugar are beaten together, till pale and creamy. Dry ingredients of almond flour, ap flour, baking powder, and salt is added to egg mixture and mixed until it disappears. This is spread evenly over the jam. Sliced almonds are spread evenly over the cake. My baking time was exactly 40 minutes. I also made whip cream to go with the cake. This is my second time making this cake. I brought it to a potluck and not a crumb was left. The brits told me it was the best they’ve had.


Really beautiful tart!


Thank you.


I don’t have the book Baking With Dorie, but found the recipe on-line here.

I made a 1/3 recipe, which should have resulted in 4 puffers. I used a mix of gruyere and parmesan, as that’s what I had handy. I added a finely chopped scallion. I was using our top oven, which only has a single rack, and I didn’t put a drip pan below the baking tin. To reduce the risk of spillage, I used a scant ¼ c. measure and made 5 puffers out of it. Next time I’ll go with just the 4, as it seems a safe, dripless amount.

These were easy, fun and tasty – light, cheesy, a little crispy on the outside and soft-spongy on the inside. Seems you could have many variations – something for when you’re craving quiche or souffle, but don’t want all the work. I’ve put the recipe in my keeper file, but I do think they deserve a more sophisticated name.

Served today with garden greens in vinaigrette for a very nice lunch.


I’ve made those and they reheat well.

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Good to know (I was wondering).

Ap flour,wwflour(rye in my case) ground expresso, cinnamon,cardamom are whisked together.
In bowl of mixer cold butter and white and brown are mixed together till clumps form. add dry ingredients until crumbs form, whisk in egg and honey(My honey solidified so I used Maple syrup) continue mixing until you can squeeze dough together. Mix in chocolate and nuts. Between sheets of parchment roll to 1/8" thickness. Refrigerate for 1 hr. and then take off top parchment paper. Option was to sprinkle turbinado sugar which i did but i think it made it too sweet. Bake for 20 to 24 minutes. Cool completely and break apart. It’s to serve 8
people but it’s a huge amount. Will be nice to have a small piece with coffee.



I wish we could embed posts – this is a follow-up to my prior post on Dorie’s Blueberry Biscuits. I’ve been using Greek yogurt to make these. For my revisit, I used 3 extra Tablespoons of buttermilk, giving me a slightly looser dough. It was a bit easier to work in the frozen blueberries – there was less smashing of the berries and without all that juice, the dough was decidedly less sticky and easier to handle. Instead of patting and cutting, I used a #14 cookie scoop. The result was 10 generous biscuits from a full recipe. I brushed four of those with buttermilk, topping with raw sugar and baking immediately. The rest went naked into the freezer for another day.

I am very happy with the result. Quick and easy to make, and super tasty. I just need our strawberries to ripen so I can make shortcake with them.


If you are revisiting a recipe, or just reporting on any recipe that’s already been posted about, just reply to the original post on the recipe (or your own post, if you are following up). That keeps all the posts about a given recipe linked within the thread.

I love how much baking you are doing from this book, just via recipes found online.