Lulu’s version did have a density to it, which may be why her friend only ate the icing.
Java Mini Mads page 200
These are lovely little gems with a hint of espresso. So good with coffee. Easy to make but you have to plan ahead. At least 5 hr refrigeration. I refrigerated mine overnight and put my muffin tin in the freezer for 20 minutes. I thought they were a failure but looking at the picture in the book they do have a round top. They can also be baked in a madeline pan i think they would be great to bring to a gathering with not much work involved.
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GLENORCHY FLAPJACKS PP. 211-213
I omitted the ginger – mine was very old and I wasn’t pleased with the texture, even after soaking as Dorie recommends. Instead, I roughly doubled the total amount of dried fruit called for and used a mix of both golden raisins and sweetened cranberries.
These are sticky, chewy, toothsome, sweet (but not too sweet) with tart fruit – we like them and I’ll make them again. The only improvement I can think of is to add a pinch of salt to the butter mixture.
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Ok. I found one more (optional) improvement: a small spoonful of peanut butter on top after baking (PB2 in my case). If, like me, you’re a fan of peanut butter and granola, this hits the mark as a portable version.
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Oh thats a good idea. Ive made those and my dh loved them. Have made them several times.
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Blue Cheese Bites page 302
Add dry ingredients to eggs,honey and sugar mix drizzle in olive oil and then add the blue cheese and figs. In my case i chopped 4 prunes. Dough has to rest for at least 2 hrs. Dorie says could use goat cheese or camambert. I used a teaspoon scoop and got 23. Bake for 12 minutes in mini muffin tin. They were salty for me. We had them with red wine but i thought
white would be good too. Today i reheated them in smart oven at 400 for 4 minutes. Still good but not as good as yesterday. They lost their crunch.
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Parisian Custard Tart page 292. For Can. Thanksgiving.
The custard
recipe is written so well. Folowing step by step made it easy. I made ruff pastry from Baking for the Holidays by Sara Kieffer and that was easy too. The tart baked for 60 minutes and only developed the burnt look in the last 15 minutes(its suppose to look like that).
The custart is light and creamy but still held its shape when cut. My son said it tasted like Portuguese tartlet.
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That looks amazing!
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Thanks. Tastes amazing.
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Caramel Apple Crisp page 250
This recipe brings apple crisp to another level. It has 3 components. Topping, caramel sauce and apples. Very clear instructions for the caramel sauce. Apples are mixed with the sauce, topping sprinkled on top and then its baked. I used very fresh gala apples. Its like eating caramel apples with a crunchy top.
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MY FAVORITE PUMPKIN PIE, p. 272
Dorie Greenspan has published a corrected version of the pumpkin pie recipe (she says the one that made it into the book in error is an earlier iteration with cracking issues).
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Thanks for posting this.
Baking with Dorie is currently $1.99 for Kindle.
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Twist Bread page 21. The bread recipe is The Daily Bread on page 11. After the 2nd rise the dough is rolled out into a rectangle and spread with butter then sprinkled with sugar,cinnamon and cocoa and raisins. I used cranberries. Rolled and about 1 inch from top cut into 3 pieces. These are twisted and braided and then coiled. Ends pinched and go into an 8" cake pan. Brushed with egg and sanding sugar is sprinkled for a 3rd rise. This is a lovely chewy bread but i would have liked more of a swirl effect. Next time i will increase the filling by a bit. Oh and after the first rolling i put the whole thing in the freezer for about 15 minutes. I find it helps with the cutting. The dough firms up a bit. Always do it for babkas. It was so good with coffee this morning.
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It looks delicious!
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Impressive looking.
Thanks. Its very easy to make. I was flattered this afternoon because usually on the weekend in the afternoon my dh of 52 years has a glass of wine with a slice of baguette and pate but today he asked for a slice of this bread with butter.
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High praise indeed!
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Coffee-Anise Stars Page 176
These cookies have espresso and ground star anise but i have anise oil so used 4 drops. The flavor of coffee comes thru more than the anise. Dough is rolled out between parchment paper and refrigerated or frozen. It took me quiet a few cookies before I developed a technique to ice them. Put a small teaspoon of icing in the middle and then with a small offset spatula ice to the points. Smooth out icing.
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Here i go trying to keep up with Tuesdays with Dorie. Chocolate Babka was one of the recipes picked this month. Brioche dough is made the day before and requires some attention during the day with over night rest. A filling is made with cocoa and after the babka rises its brushed with egg white and sprinkled with strudel. This give a nice crunchy result. The babka baked up light and airy with layers like a croissant. The best babka I’ve bake
d to date.
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