Thank you.
CHEESE PUFFERS
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.
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I’ve made those and they reheat well.
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Good to know (I was wondering).
ONE BIG BREAK-APART CHIPPER page 152
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.
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More BLUEBERRY BISCUITS.
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.
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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.
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I hadn’t thought of linking the threads that way - I’ll do it going forward. Thanks!
I have one more to go - a corn bread recipe. I hope to get to it next week. The three recipes I’ve tried thus far have all been winners. I rarely purchase cookbooks anymore for the usual reasons, so I’m still on the fence about purchasing this one. Hoping to see more posts to convince me! 
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We try to keep posts about particular COTM recipes linked so it’s easier to peruse and compare others’ experiences.
In my experience, DG is very reliable (I have severance of her books). You might consider subscribing to her free newsletter . Not every one contains a recipe, but most do, and she has included a number of recipes from this book, as well as from her other books or that she’s published elsewhere, along with some by other authors.
I’m about to break a long baking hiatus, so I expect to be making and reporting on some recipes from this book over the next months.
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Either I’ve been out of town, or Lulu has, so I haven’t been baking. Hoping in a week or two to make something from the book.
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Re-visiting Dorie’s Puffers. This version was bacon, cheddar and scallion. Crispy on the outside, and eggy on the inside. We’re liking this recipe very much as an easy breakfast bite.
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Geez, just noticed autocorrect changed several to severance. I never understand why it wants to default to less common words.…
So true, that damn auto correct!
I made the salted caramel cake from BwD. I am not sure that I could recommend this cake. First of all, there is NOT enough frosting to cover the cake! It’s a 9" double layer cake, and the frosting is 2 cups of confectioners sugar whipped with 1 cup of salted caramel sauce. How on earth could that cover the whole cake? Answer. It can’t. I made this for my daughter’s 16th birthday cake - we celebrated outside with family today - and thankfully I realized by 930 am that I needed to make another batch of frosting. I ended up making a salted caramel buttercream, but had to run out for more cream and sugar. The salted buttercream is my own creation - beat together 1 stick of salted butter, 1 stick of unsalted with 1/2 t of fine sea salt. Add 2 cups of confectioners’ sugar. Add 1 cup of salted caramel sauce (I made the one from SK - I prefer it to Dorie’s). So this was kind of a triple caramel cake. My SIL, who also bakes a lot, said that it was worth all the extra stress and effort, but honestly, I don’t know. I’m super critical of my own cakes. It DOES taste like caramel which I appreciate - my 10 year old who is kind of a super taster said that it had a strong flavor!
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That’s a pet peeve of mine.
It certainly sounds delicious.
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And looks delicious!
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(post deleted by author)
MOCHACCINO MUFFINS, p. 68
I tend to love all things coffee- and mocha-flavored, so trying these was a no-brainer. I made a couple of tweaks, based on what I had on hand, both of which worked well. I didn’t have enough milk, I subbed the equivalent amount of powdered buttermilk and water, and to offset the increase in acidity I altered the proportions of baking powder and soda to 2.25 tsp and .5 tsp, respectively. And since I happened to have a bag of Ghirardelli semisweet chocolate chips lingering in the pantry, I used those instead of mini chips or finely chopped chocolate; I used twice as much by volume as she calls for for the min8 chips, and that proportion seemed just right. I also added a dash of vanilla. My oven is fast and tends to perform better with convection, so these were baked in 15 minutes for me, and in fact seemed right on the cusp of baked/over-baked.
I thought these had a good balance between the chocolate and coffee flavors, with neither overtaking the other. The texture when freshly baked was quite light and soft, but became denser overnight. I appreciate that this is definitely more muffin than cake, not heavily sweetened. I put a couple of them in the freezer, and most of the rest were immediately dispatched to family and friends. Everyone got back to me quickly with appreciative comments. I have one more for tomorrow, and I will warm it in the toaster oven to refresh it a bit before I eat it.
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Third visit to Dorie’s Cheese Puffer recipe, this time inspired by an ode from @seal to Chef Ludo. I used Boursin for the cheese, whisking it in with the egg and milk. I folded in some fresh chives at the end. I’m learning not to overbeat these things (gentle hand), and not to weigh them down with too many add-ins.
I’m a Boursin fan, and thought the flavor, while mild, was great. I do notice, however, that the fattier the cheese used the denser (and less eggy) the puffs.
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Wow! Those look great. I usually settle for Red Lobster’s biscuits but no more! 
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