You are currently browsing the category archive for the ‘Tuesdays With Dorie’ category.
In all actuality, I should have titled this post Tuesdays With Dorie Catch Up. I feel a tad guilty about neglecting my poor little blog, but this has been one crazy-busy, FUN summer.
For the week of July 12th, Kelly of Our Crazy Blessed Life chose Dorie‘s Brrrr-ownies. These refreshing brownies are the perfect way to cool down from the summer heat. How can a brownie be refreshing, you ask? They’re chock-full of York peppermint patties, that’s how. “When I bite into a York peppermint patty, I get the sensation of being on top of a cold mountain, and all I want to do is yodel! YO-DE-LAY-HEE-HOO!”
The key to these brownies is to cut the peppermint patties, leaving them in large chunks. Too small and you’ll have a gooey pepperminty paste instead of a nice pepperminty bite. Visit Kelly for the recipe [click here] and be sure to catch up with the rest of the TWD gang.
Now, on to the Chewy, Chunky Blondies selected by Nicole of Cookies on Friday for last week’s TWD recipe. I want to give Nicole a big hug for choosing blondies. And these are even more fabulous than your typical blondie – walnuts, chocolate (I used bittersweet), sweetened coconut, and toffee!! What’s not to love, right?
I’m sitting out for this week’s TWD recipe. I have way too many goodies in the house right now, but I’ll be back next week with Dorie’s Chocolate Ganache Ice Cream. Forget bathing suit season!
This tart took so little time, I couldn’t believe I was actually making a recipe for the blog. The crust is Dorie‘s recipe for sweet tart dough sans nuts. The filling is an easy-peasy ganache made of bittersweet chocolate, heavy cream, and of course, butter. Dorie says this tart is best served the day it’s made, but we’ll have to agree to disagree on that one. I made this tart last night and had another piece today. It was just as too-die-for as it was last night!
I enjoyed mine with a cup of black coffee (and my mister), but it would be equally good with a tall glass of milk. I encourage you to make this rich, creamy tart, but do so at your own risk. 😉
The recipe is available here courtesy of Dharmagirl. Be sure to peruse the rest of the TWD bakers’ concoctions here. I assure you, you won’t be disappointed. Rumor has it one TWD’er added caramel and another baker added a layer of raspberry preserves. Love, love, love chocolate & raspberry!
I know, I know…this was last week’s Tuesdays With Dorie recipe. I made this week’s recipe too and will post about it shortly, but first things first.
Wendy of Pink Stripes chose Dorie‘s Rum-Drenched Vanilla Cakes. Actually, I didn’t make “rum-drenched” vanilla cakes. I made plain ol’ vanilla cakes and jazzed them up with a little blueberry syrup. Hey, I had to do something with the 2 gallons of fresh blueberries I picked last weekend. The amount of berries I used for the syrup barely put a dent in my blueberry surplus so you can anticipate finding many blueberry treats here.
Since we’ve had numerous cakes and pavlovas in the house, I decided to give away these sweet little pound cakes. I did trim a little piece off one…for quality control purposes only. The verdict? Lightly sweet, buttery, and full of vanilla flavor! The blueberry syrup was a really nice touch.
Much to my surprise, many of my fellow TWD bakers get the heebie jeebies at the mere mention of bread pudding. Being as I am very pro-bread pudding, I hope at least a few of the anti-bread pudding folks gave this recipe a try. And do I dare to hope for a few converts? Absolutely!
You may be wondering why it’s called “apple apple bread pudding”. Well, that’s because it has carmelized apples as well as apple butter. Apples have always been one of my favorite fruits. Unfortunately, I became allergic to apples and many other fruits last year. Strange how you can suddenly become allergic to foods you’ve eaten all your life. While I can no longer enjoy fresh apples, I can eat baked apples to my heart’s content. According to my doctor, heat denatures the protein that triggers the allergic reaction. Hooray for heat!
In keeping with my full disclosure policy, I will say that this is not a dessert to make when in a rush. Once you have assembled the bread pudding, it must soak for 30 minutes, then bake at 325 ° for 1 hour 25 minutes, and then cool for at least 20 minutes.
For some unkown reason, my inner optimist took control Sunday night and convinced me I could make my Daring Cooks challenge and this recipe at the same time. When will I ever learn? Well, we didn’t end up eating dinner until close to 9:30 and dessert after 11 o’clock. Oy!
After being “good” yesterday and having a meatless Monday, I couldn’t wait to dive in to a bowl of bread pudding. I was a little worried about how well it would reheat, so I made a whiskey sauce using this recipe from Cooks.com:
8 tbsp. butter (1 quarter lb. stick) cut into 1/2 inch bits
1 c. sugar
1/2 c. bourbon
Melt the butter bits in the top of a double boiler set over hot, not boiling, water. Stir 1 cup of sugar and 1 egg together in a small bowl and add the mixture to the butter. Stir for 2-3 minutes, until the sugar dissolves completely and the egg is cooked, but do not let the sauce come anywhere near a boil or the egg will curdle. Remove the pan from the heat and let the sauce cool to room temperature before stirring in the bourbon.
Apples + bread + custard + whiskey = happiness in a bowl!
Be sure to visit Elizabeth for the recipe and check out the rest of the Tuesdays With Dorie bakers to see their takes on this week’s recipe – you’ll find everything from a cardamom/rhubard bread pudding to one made with cranberry egg bread, cherry butter, and served with Creme Anglaise.
And if you haven’t heard of the “How to Cook Real Food” e-course yet, check out this video. You can find out all the details here.
Few desserts manage to be both refreshing and comforting, but homemade ice cream has that magical combination down pat. Thanks to Becky of Project Domestication for choosing Dorie‘s Burnt Sugar Ice Cream for this week’s Tuesdays Thursdays With Dorie recipe.
Do not be afraid of this recipe! Sure, you might burn yourself just a little, but only if you have my natural grace. 😉 Just be cautious when pouring the milk and cream into the hot sugar. It will bubble furiously and the sugar will harden into a clump. Just be patient and keeping stirring. Before you know it, you’ll have a gorgeous light amber-colored cream.
I followed Dorie’s recipe to the letter with one little exception. I love to see flecks of vanilla bean in my ice cream so I substituted vanilla paste for vanilla extract. The result was just what I hoped for – a smooth, luscious vanilla ice cream with just the lightest hint of caramel flavor.
If you’re like me and love the the taste of homemade ice cream, but lack an ice cream maker, check out David Lebovitz’s tips for making ice cream without a machine. Usually, I add a touch of vodka to help prevent ice crystals, but I’m fresh out of vodka. No matter, I just stirred and stirred some more.
This week’s Tuesday With Dorie recipe, Sweet Cream Biscuits, was chosen by Melissa of Love At First Bite. Since my last attempt at made from scratch biscuits was such a huge success (not!), I was apprehensive about making these biscuits. While I gave it the good ol’ college try, I wouldn’t count this as one of my baking successes.
The recipe calls for 2 cups of all-purpose flour or you can do as Dorie does and use 1 3/4 cup all-purpose flour and 1/3 cup of cake flour. I used a combo of all-purpose and cake flours because when Dorie makes a recommendation, it pays to follow it.
As you can see, my biscuits didn’t rise all that much. I even used Alton Brown’s method of having the biscuits just touching which should allow just enough air between the biscuits for even heating, but not enough space for the biscuits spread out when they rise. Also, my biscuits were a tad on the dry side, but a little honey butter was just what the doctor baker ordered. As soon as I can muster some more courage, I’m going to try my hand at biscuit-making again using a tried and true recipe from my husband’s Aunt Shirley. Let’s hope her recipe is foolproof! 😉 Be sure to check out the rest of the awesome TWD baking gang to see their takes on this week’s recipe.
Nancy of The Dogs Eat the Crumbs is our host for this week’s Tuesdays With Dorie. Nancy chose the lovely and simply delectable Swedish Visiting Cake for us to bake…you know, for all our good Svidish friends coming to visit. 😉
I whipped up this jewel of cake Wednesday afternoon in no time flat! Dorie weaves a tale of her Swedish friend who’s mother used to make this cake. They joked that you could start making this cake when you saw friends coming down the drive and have it on the table before they arrived at your door. How could I possibly pass up a cake so quick and easy? Not to mention this recipe combines three of my all-time favorite flavors: lemon, almond, and vanilla.
Just look at that gorgeous sugary crust! This is the perfect cake for a lazy afternoon (or any time, really). Partner it with a hot cup of tea and a good book and you’ve got yourself a little slice of heaven. My only regret is I didn’t have a 9″ round cast iron skillet to make it in. I used a 9″ cake pan which did the job nicely, but you just can’t beat cast iron.
“Put the lime in the coconut, then you feel better…” so true, Harry Nilsson, so true! Carmen of Carmen Cooks chose Coconut Tea Cake for this week’s Tuesdays With Dorie recipe. As you may have already gathered, I followed one of Dorie’s “playing around” suggestions which called for adding the zest of 2 limes, the juice of 1 lime, and subbing Malibu Coconut Rum for dark rum.
All month, I was anticipating this cake since coconut is one of my all-time favorite flavors. Unfortunately, this cake fell just short of my expectations. The coconut flavor was very mild and the texture was too similar to a pound cake. When I think of coconut cake, I’m taken back to the ubersweet coconut cake my grandmother used to make for me. Using a box of yellow cake mix and tons of sugar, she would make the cake a day early so it could soak in all the coconutty syrup overnight. I have her handwritten recipe framed in my kitchen and now I know why I was so hyper after eating grandma’s coconut cake. 😉
So what’s a girl to do? A drizzle of Malibu Coconut Rum over the cake and a little icing did the trick. I had some unsweetened coconut milk leftover so I combined that with confectioner’s sugar. Add a little lime zest and voila! You’ve got yourself one heck of a good icing! You can find the cake recipe here courtesy of Carmen. Check out the rest of the TWD gang to see what winning combinations they came up with this week.
On a side note, I’m responsible for the dessert for Easter lunch. Any suggestions? I’m torn between this grasshopper cake and this tangerine chiffon cake, but I’ve also considered making a tart. Decisions, decisions…