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This week’s Tuesdays With Dorie recipe is brought to us by Mary of Popsicles & Sandy Feet. Mary selected Dorie‘s chockablock cookies.

I’ve nicknamed these cookies after my good friend, Tagg, who’s favorite saying is, “If you ain’t got a lot going on, then you just don’t have much going on.” Well, these cookies certainly have a lot going on! With the oatmeal, coconut, chocolate, nuts, and dried fruit, there’s no way these chunky cookies will be mistaken for homebodies.

I used a combination of rougly chopped bittersweet chocolate, pecans, and dried mango. In retrospect, mango was perhaps too mild of a choice. I think a tart fruit, such as dried cranberries, would be better suited for these busy cookies. All in all, I was pleased with how these turned out and I like the versatility of this recipe. I think a combo of white chocolate, dried pineapple, and macadamia nuts would be sublime!

Visit Mary for the recipe and remember to check out our blogroll to see the fabulous creations of the other TWD bakers. And be sure to come back later when I share this month’s Daring Bakers challenge. It may just inspire you to sing a Christmas carol or two.

So, what’s better than dulce de leche? How about a dulce de leche cookie? Or, better yet, how about two dulce de leche cookies joined together by an ooey, gooey layer of sweet dulce de leche? I’ll take door number three!

Jodie of Beansy Loves Cake selected Dorie‘s dulce de leche duos for this week’s Tuesdays With Dorie recipe. I had never made anything with dulce de leche before, so my confidence was somewhat lacking. Turns out, I had nothing to fret about thanks to Julie and Mike‘s wonderful tips for making ducle de leche. I followed Julie’s method:

  • Take two cans of sweetened condensed milk and remove the labels.
  • Put them in the bottom of a slow cooker and fill it with water so the cans are covered by at least 2″ of water.
  • Set it to low and let it cook overnight — eight to ten hours.
  • In the morning, turn it off and let the cans cool in the water.

That’s all there is to it. Simply pop the top and you’ll be greeted by the loveliest caramel you’ve ever seen. It may be time to change the old phrase “as simple as pie” to “as simple as dulce de leche”. ;-)

Just look at that gorgeous caramel oozing out from between the cookies!

I’ve been passing these cookies out left and right and the feedback I’ve received has been overwhelming. I believe I even heard an “exquisite”. Exquisite, indeed!

These sandwich cookies are best served day of, but will keep in an airtight container for up to four days. By day two, I noticed my cookies had softened a little and I preferred the crispness they had the first day. A little softness isn’t going to stop me (or anyone else I know for that matter) from enjoying these cookies. I’m no quitter!

If you’re in the market for an easy cookie recipe that’s guaranteed to make folks happy, head over to Jodie’s place for the recipe. Give some love to the rest of the TWD gang by visiting our blogroll. Oh, I am already drooling over next week’s TWD recipe. I’ll give you a hint – pass the sunblock ‘cuz we’re gettin’ tropical!

Normally, I wouldn’t exactly be eager to try a recipe that includes “for us big guys” in the name, but this is a Dorie recipe so it must be good, right? Right! A BIG thanks to Mike over at Ugly Food Dude for choosing these thumbprint cookies for this week’s Tuesdays With Dorie recipe.

These days, I’m trying to make use of the goodies in my freezer and pantry instead of buying every ingredient known to man. So when I read this recipe and saw it called for ground hazelnuts (which I did not have on hand), I consulted my freezer. To my delight, I found some wonderful pecans from my recent visit to South Carolina (thanks, Shirley!). What a great choice! These cookies taste like the lightest, most divine little pecan sandies you can imagine. I didn’ t have raspberry jam either, but I did have raspberry preserves. A little straining and, voila! A perfectly smooth, seedless filling for my cookies.

I would like to try these again with hazelnuts and perhaps a dollop of Nutella for the filling. Ooh, I think my heart just skipped a beat. ;-)

Click here for the recipe and while you’re clicking, scoot over to the TWD blogroll and let my fellow bakers know you’re out there. On the docket for next week, Soft Chocolate and Raspberry Tart. Oh. My. God. That’s all I can say…for now.

Kait of Kait’s Plate, chose Dorie’s My Best Chocolate Chip Cookies for this week’s Tuesdays With Dorie recipe. Luckily, I’ve learned to always consult the P&Q before beginning the recipe. Baker after baker reported flat, thin cookies that spread like crazy. I added a little extra flour to the cookie dough and also chilled the dough well before baking the cookies. Even so, you can see my cookies look more like pancakes than chocolate chip cookies.

See how flat they are?!

The flavor was excellent, but the texture just didn’t do it for me. I have to stick with the New York Times’ chocolate chip cookies as my favorite. If I ever need to make a cookie cake, Dorie’s chocolate chip cookies will be my go-to recipe. Be sure to visit Kait for this recipe and spread the cookie love to the rest of the TWD bakers.

Let me start by apologizing for my extended absence, dear readers. December has been the equivalent of a runaway train for me as I’m sure it has felt the same for some of you. Well, like a runaway train minus the impending doom. ;-)

With that bit of business out of the way, let’s talk desserts, shall we? Barbara of Bungalow Barbara chose Dorie’s sables earlier this month. Sadly, the sables went like the proverbial “hot cakes” before I could snap so much as a single photo. They were no great beauties by any means, but they were perhaps the most buttery cookie I’ve had the pleasure of devouring. If you love shortbread, be sure to pay Barbara a visit for the recipe.

Now, on to the star of this show, Dorie’s Low and Lush Chocolate Cheesecake. My friend, The Tea Lady, of Tea and Scones chose this decadent dessert for us. It is everything a cheesecake should be – rich, tangy, creamy… In a word, perfect. Well, at least I thought so until I read the Tuesdays With Dorie P & Q and saw that Tia turned this recipe into a turtle cheesecake. Great, now I’m itching to make another cheesecake! This is a recipe you’ll want to hang on to and modify in dozens of ways (Almond Joy cheesecake, anyone?) so dash over to The Tea Lady’s place for the recipe.

In addition to the excitement of New Year’s Eve, I have two anniversaries to celebrate. First and foremost, today is my husband and I’s first anniversary. Happy anniversary, sweetheart! To quote Paul Child, “you are the bread to my butter and the breath to my life. “

It also happens to be anniversary time for us at Tuesdays With Dorie. We voted for our 2nd Anniversary recipe which will be on January 5, 2010 and we can choose between Dorie’s Tarte Tatin or Cocoa-Buttermilk Birthday Cake. I don’t know which one to choose and, trust me, we do not need two more desserts in this house. So, dear readers, which would you like to see featured here?

I hate to cut this short, but I have to gussy myself up before the husband comes home. I hope you all have a safe and happy New Year’s and I wish the best for each and every one of you in 2010. Happy New Year!!!

I bet you thought I’d abandoned my blog, huh? No way, not even an option. I have, however, been waging war against my laptop which has suddenly gone rogue. At any rate, here is a two-for-one Tuesdays With Dorie post…on a Saturday night.

Sugar-Topped Molasses Cookies

Laurie, our fearless leader at Tuesdays With Dorie, has given us a wonderful gift this month…the gift of flexibility! Laurie posted all of the November recipe selections in advance and gave us the go ‘head to post them in any order we’d like [the crowd erupts in wild applause!].

I chose to start November off with the Sugar-Topped Molasses Spice Cookies Pamela of Cookies with Boys selected. These cookies are warm, homey, and reminiscent of gingerbread (but with a kick!)- perfect for this time of year. Want the recipe? Come on, we all know you do…so here it is.

Cran-Apple Crisp

Em of The Repressed Pastry Chef chose Dorie’s Cran-Apple Crisp. This is a delightfully simple, comforting dessert. I used fresh cranberries – their tartness is irresistable – and golden raisins. Gorgeous!

You should must add this to your autumn recipe collection, so head over to Em’s place for the recipe. While you’re at it, be sure to check out the Tuesdays With Dorie blogroll to see what my fellow bakers are cooking up. The rest of the month’s going to be just as sweet, so come back…if you can handle it. ;-)

Chocolate Chip Cookies

I’m back as promised to share my version of the New York Times’ perfect chocolate chip cookies. I made my first batch of cookies after chilling the dough for 24 hours (the minimum recommended chill time). Then, I made the rest of the cookies after about 40 hours of chillin’. I couldn’t tell any difference.

The recipe calls for bittersweet chocolate disks or fèves, but I used Ghiradelli’s 60% cacao bittersweet chocolate premium baking chips because they were readily available (and less expensive!).

The recipe also calls for a sprinkle of sea salt just before baking. As an experiment, I made some with and some without the sea salt. My husband and I prefered them with the sea salt and I think you will too, especially if you like chocolate covered pretzels.

I shared a batch with my favorite author who gave them rave reviews and renamed them “explosive chocolate chip cookies” because they’re packed so full of chocolate.

I hope you’ll give these cookies a try and tweak the recipe to your liking. I think I’ll add some walnuts next time. Now, doesn’t that sound yummy?!

Chocolate Chip Cookies 2

NY Times perfect chocolate chip cookies

Behold, chocolate-lovers, today is National Chocolate Chip Day! In honor of this glorious day, I’m making the famous NY Times’ chocolate chip cookies

NY Times chocolate chip cookie recipe

. The recipe calls for both cake flour and bread flour. Come close, I have a secret to tell you…I didn’t know why it called for these particular flours instead of all-purpose flour [insert shocked gasp here]. But no worries, I found the answer to my question and more at What’s Cooking America. Interested? Check it out here.

If you’re familiar with this recipe, then you know it calls for the dough to chill for 24-36 hours before baking. Patience is so not my thing. My dough’s been chillin’ for about 17 hours now and it’s been sheer torture, I tell you. I’ll give it 24 hours, but not a minute more. I’ll be back soon to share my results with you.

On a side note, I submitted a restaurant review to the editor of a local paper yesterday. I hope he likes it! Keep your fingers crossed for me and feel free to send me some good vibes, karma, etc. I’ll take all the luck I can get. I promise to keep you posted. Until then, here are a few pics from my night out at Dauphin Street Taqueria to tide you over. Have a tasty weekend!

homemade chips and fresh guacamole

smoked duck tostada

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." ~Voltaire

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