Grandma's Kitchen Table

Tuesdays with Dorie: Baking with Dorie - Fig and Goat Cheese Tart

       The 56th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Fig and Goat Cheese Tart and can be found in the Baking with Dorie cookbook on page 313. 

       Ingredients: tart shell (page 355, but I made it using whole wheat flour), goat cheese, Greek yogurt, lime, salt, pepper, honey, figs, brown sugar, and balsamic vinegar.

      Ever since I first looked through this book, I have been wanting to make this tart, so this week was finally the time! All the ingredients sounded so appealing. It’s not really sweet, just a little sweetness with the drizzle of the honey on the figs, so I enjoyed that aspect. The recipe is very easy, it can be made in steps and assembled close to time of serving. The tart held up well for subsequent servings and we both thought maybe I should have made a full-size version instead of my customary 6” tart size. Definitely repeatable…soon, as it’s fresh fig season!

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Alsatian-Style Blueberry Tart

      The 55th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Alsatian-Style Blueberry Tart and can be found in the Baking with Dorie cookbook on page 289. 

       Ingredients: tart shell (page 348), almond flour, sugar, cinnamon, blueberries, egg, cream, vanilla, salt, and confectioners’ sugar.

       Blueberry season is so wonderful, we enjoy them sweet, savory, baked into recipes, eaten out of hand, as a topping for yogurt or ice cream…just so many ways to enjoy blueberries. With this recipe, we have yet another, so easy and quick to make.

        I made a small 6” tart (you are all probably well aware that I’m in love with my 6” tart pan and use it whenever possible as it is the perfect size for just two people to have over the course of a few days). Making a full size recipe of the dough, I divide it into thirds, use one for the 6” tart and freeze the other two for future tarts. This makes it incredibly easy to just pull a tart dough from the freezer and make a tart in very short time. While not the biggest fan of custard-based tarts, this one was nicely flavored and the custard did not take over the flavor of the blueberries, which was a good thing. We enjoyed it, not sure it is a repeat as we don’t usually choose a custard tart if we are looking for a tart dessert. If you are, this is a good one.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Tomato Tart

      The 54th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Tomato Tart and can be found in the Baking with Dorie cookbook on page 322. 

       Ingredients: tomatoes, salt, tart crust (page 347), mustard, honey, basil, cheese, black pepper, and olive oil.

     The group made this in August of 2022 and I’m just getting around to it now as I figured tomato season being upon us, it was time to catch up on the tomato recipes I missed along the way. This one is very easy, assemble everything in the tart shell and bake. It’s a nice side dish, or nice to have a slice of it with a garden salad on the side.

      This is definitely worthy of repeat, looks most impressive for minimal amount of effort. It can be served at room temperature so that’s a wonderful feature when you are taking something for a pitch in. This one was a third of a recipe made in a 6” tart because…well, there is just so much Tomato Tart one can eat when it’s just the two of us, no matter how good it is.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Double-Corn Tomato Crisp

       The 53rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Double-Corn Tomato Crisp and can be found in the Baking with Dorie cookbook on page 329. 

       Ingredients: tomatoes, corn, onion, olive oil, sherry vinegar, honey, salt, black pepper, cayenne pepper, fresh herbs, cornmeal, flour, sugar, salt, and butter.

       The group made this last August and I’m just getting around to it now as I wasn’t really sure I wanted to make this…a ”crisp” to us is traditionally made with fruit, not vegetables. Corn and tomatoes are in season right now so I thought I would make a small recipe of this as sometimes it is good to try something completely new and different. This was one of those times…it is really good. The corn and cornbread tastes are very forward, the tomatoes and onions less so, but still very present. The crumbly cornbread topping went very nicely with it all. Despite my hesitation about making this, it just goes to show that sometimes you go for it with an open mind. Definitely fun and delicious, definitely repeat-worthy in corn and tomato season.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Parfait-Layered Vacherin

      The 52nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Parfait-Layered Vacherin and can be found in the Baking with Dorie cookbook on page 239. 

       Ingredients: cream, eggs, sugar, vanilla, meringue snackers (page 233: sugar, confectioners’ sugar, egg whites, white vinegar, vanilla), caramel sauce (page 370: sugar, water, corn syrup, cream, salt, butter, and vanilla), and almonds.

       When I saw the photo for this recipe in the book, my first thought was, “Yikes,” as I didn’t know if I could actually make this, it looked and sounded a bit complicated and time consuming. And it was a bit time consuming if you make all the parts from scratch (Dorie gives you some shortcuts in the Playing Around section of the recipe if you don't want to do that). After reading it through, I could see that I had made each of the parts in other recipes, so step-by-step, I set about constructing the Vacherin. It went much faster/easier than I had originally thought. I made a small version in a 4" springform pan, using one-fourth of the recipe measurements.

       The result was delicious…I’m a fan of bland most of the time (lemon being about as dicy as I like to go in desserts). So something all-vanilla with a bit of caramel drizzled about, was perfect for me, being that person who goes to ice cream places and always orders vanilla.  Mark did not enjoy it as he thought the meringues made it too sweet for his taste, so it's not a repeat for him.  He said he would have preferred to just have homemade vanilla ice cream with homemade caramel sauce drizzled over it. I think it would be so pretty at Christmas.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Lemony Yogurt Muffins

      The 51st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Lemony Yogurt Muffins and can be found in the Baking with Dorie cookbook on page 62. 

       Ingredients: flour, baking powder, baking soda, salt, sugar, lemon zest, yogurt, eggs, butter, blueberries, and marmalade.

       It’s lemon week, lemon and blueberries, a favorite combination. The recipe is very easy, and in hardly any time at all, you will have fresh muffins cooling on the baking rack. I made a half recipe which gave me 7 muffins as my standard muffin tin is a tad bit smaller than the usual ones for some odd reason. No complaints, 7 muffins is a nice amount, it’s like getting a bonus. The recipe gave us a choice of finishings so I used marmalade on the tops, making them a bit sticky, but delicious. These are not too sweet, would be even less so without the marmalade on top, so we both appreciated that aspect…and of course, lemony blueberry goodness is always appreciated as well. Definitely worthy of a repeat.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Jelly Roll Cake

       The 50th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Jelly Roll Cake and can be found in the Baking with Dorie cookbook on page 135. 

       Ingredients: flour, cornstarch, eggs, lemon zest, lemon juice, vanilla, salt, sugar, jam, whipped cream, and powdered sugar.  I made a half-size version in a quarter sheet pan.

       This month the group is celebrating the birthdays of Margaret at Tea and Scones and Kim at Is This A Keeper?  They chose for us to make the Jelly Roll Cake in the book, which has many options, and I'm sure that when you visit the other members' blogs, you will see a variety of the options Dorie presents in the book. The birthday option has frosting on the outside with sprinkles, and topped with birthday doodads and candles…how fun! Today, however, I went the simple route, no birthdays here this month, so I did the standard Jelly Roll Cake filled with whipped cream and strawberry jam, topped with sprinkles of powdered sugar. While not as exciting as some of the others, it seems a lot more accommodating to the amount of sugar we need to be ingesting on a non-birthday occasion. The taste was wonderful…very light and creamy, I especially loved the lemon flavor coming through so nicely,  just perfect for these hot summer days we are having right now. 

       The cake looks like it would be a bit fussy, but really, it’s not all that difficult. One just follows the directions for baking the cake that she gives, rolls it up, waits for it to cool, fills it, lets it rest in the refrigerator an hour, and Bob’s Your Uncle…one very nice fruity dessert with very little fuss. And there will come a time when I will make it and “birthday-it-up” because all that frosting, the candy sprinkles, the candles, and the doodads are just so festive and cute. Definitely repeat-worthy. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips.

Tuesdays with Dorie: Baking with Dorie - Father's Day Blueberry-Cherry Pie

       The 49th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Father's Day Blueberry-Cherry Pie and can be found in the Baking with Dorie cookbook on page 269. 

       Ingredients: All-Butter Pie Dough (page 347), cherries, blueberries, water, sugar, salt, lime zest and juice, flour, cinnamon and almond flour. The recipe had an optional glaze which I did not use (water and confectioners’ sugar).

   

      The group made this recipe last year and I’m just getting around to it now, much to Mark’s delight as he loves a pie, and so now that the fresh fruits are coming into season, my hope is to catch him up with the missing entries in the pie category. I am making half-size pies (7”) so that I can bake more varieties since a full-size pie isn’t hanging around waiting to be finished off. This was a very simple recipe, the most time-consuming hands-on part being pitting the cherries.  I followed her baking instructions, and while I thought the crust might be a tad dark, it tasted really nice, like a caramelized version, so that was a happy find. I cut this piece so Mark could have a warm slice of pie and the filling was a bit loose, but it did firm up nicely after it cooled and the other slices were all nicely set…I didn’t bother getting another photo as the light was long gone in my kitchen for taking a sunny photo on a lovely day. This recipe was very good and definitely worthy of repeat-status. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Strawberry Rhubarb Squares

      The 48th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Strawberry Rhubarb Squares and can be found in the Baking with Dorie cookbook on page 112. 

       Ingredients: flour, baking powder, baking soda, butter, sugar, salt, honey, vanilla, egg, buttermilk, rhubarb, and strawberries.

     We are in strawberry and rhubarb season here in the midwest, so this recipe seemed a perfect fit for being able to use local homegrown produce. This is an easy and quick recipe, you just make the cake base, and then scatter the rhubarb and strawberries over the top. It bakes up nicely, and after cooling, you slice it into 16 bars. It is good both plain or with whipped cream.

      The texture of the cake is moist and it is best eaten within a day or two, so it’s a good one to make if you are having company around to help eat it. The strawberries overpower the rhubarb flavor, maybe that is because I had really fresh strawberries from my farm basket. It was nice that she didn’t have us sugar the fruits, so the only sugar is in the cake part, and I liked that tartness from the rhubarb. It would be repeat-worthy in season.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Gouda Gougères

 
      The 47th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Gouda Gougères and can be found in the Baking with Dorie cookbook on page 229. 

       Ingredients: water, milk, butter, salt, cumin, flour, eggs, Gouda cheese, cumin seeds, and flaky salt for seasoning. (I omitted the cumin seeds as I didn't have any.)

        We have all made gougères before in various Dorie books as she calls them one of her signature bakes. They aren’t difficult to make, and in fact, the more you make them, the easier they seem. They also lend themselves well to various flavor change-ups, this one with Gouda and cumin was a nice combination, anything with cheese sells well here. I doubled the amount of cheese, just to be sure that it would be cheesy enough to call a real treat, it was, and I would do that again next time. These were delicious, Mark ate half a dozen straight off the baking sheet.  Definitely repeat worthy.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Cream Puffs with Crackle and Cream

       The 46th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Cream Puffs with Crackle and Cream and can be found in the Baking with Dorie cookbook on page 217.

       Ingredients:  flour, brown sugar, butter, salt, vanilla, milk, water, sugar, eggs, and heavy cream.

       The group is celebrating birthday months within the membership and this month finds Mardi having a birthday, it's always great to celebrate Mardi as she makes all the recipes all the time always on time, I aspire.  My cookbooks are filled with notes from all the bakers who have wonderful insights on how to do things, how to enhance a photo, and most of all for me these days, how to make mini versions of the original recipe so our smaller household now can still enjoy baking along but can easily hand off extras. Mardi is Queen of Minifying Bakes, my books are filled with Mardi Tips. Thank you, Mardi, and best of wishes for your birthday month, we are so fortunate to have you baking along and inspiring us with your posts. 

       When I looked at this recipe, and I have made Cream Puffs before, it seemed a little daunting…lots of steps, none of them difficult or time-consuming, but still…I kept putting it off until I realized yesterday that I could NOT be late with Mardi’s Birthday Pick. After lining everything up, following each step, and focusing on the end, it all went together smoothly and my Cream Puffs were large and puffy, just like the ones in the book.  Success! There were various options for filling them…this is a whipped cream household as it is Mark’s favorite, he comes by it from his father who was also a huge whipped cream fan. The photo is a modest cream puff with whipped cream…I will leave to your imagination what Mark’s looked like…I know there was a cream puff in there somewhere. The flavor is tasty, the crackle on the top makes it all a bit crunchy which is very nice, love “crunchy” in a dessert. Definitely can be a repeat, there are many ways to change the fillings, add a drizzle, and celebrate most anything. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 46th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Cream Puffs with Crackle and Cream and can be found in the Baking with Dorie cookbook on page 217.

       Ingredients:  flour, brown sugar, butter, salt, vanilla, milk, water, sugar, eggs, and heavy cream.

       The group is celebrating birthday months within the membership and this month finds Mardi having a birthday, it's always great to celebrate Mardi as she makes all the recipes all the time always on time, I aspire.  My cookbooks are filled with notes from all the bakers who have wonderful insights on how to do things, how to enhance a photo, and most of all for me these days, how to make mini versions of the original recipe so our smaller household now can still enjoy baking along but can easily hand off extras. Mardi is Queen of Minifying Bakes, my books are filled with Mardi Tips. Thank you, Mardi, and best of wishes for your birthday month, we are so fortunate to have you baking along and inspiring us with your posts. 

       When I looked at this recipe, and I have made Cream Puffs before, it seemed a little daunting…lots of steps, none of them difficult or time-consuming, but still…I kept putting it off until I realized yesterday that I could NOT be late with Mardi’s Birthday Pick. After lining everything up, following each step, and focusing on the end, it all went together smoothly and my Cream Puffs were large and puffy, just like the ones in the book.  Success! There were various options for filling them…this is a whipped cream household as it is Mark’s favorite, he comes by it from his father who was also a huge whipped cream fan. The photo is a modest cream puff with whipped cream…I will leave to your imagination what Mark’s looked like…I know there was a cream puff in there somewhere. The flavor is tasty, the crackle on the top makes it all a bit crunchy which is very nice, love “crunchy” in a dessert. Definitely can be a repeat, there are many ways to change the fillings, add a drizzle, and celebrate most anything. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Scones Pudding

       The 45th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Scones Pudding and can be found in the Baking with Dorie cookbook on page 60. 

       Ingredients:  stale TWD buttermilk scones, lemon curd, milk, cream, lemon zest, lemon juice, cinnamon, eggs, sugar, vanilla, apples, and butter.

 
       The group made this more than a year ago but I’m just getting around to it now. I froze some of the Tuesdays with Dorie Buttermilk Scones I made in April, using two large scones, a 5x7 baking dish, and half of the recipe. There are a lot of steps to making this, but all of it is easy to put together with things mostly on hand. I had a small jar of lemon curd that the guys brought back with them from London last year, so using that worked out perfectly. Even though it was a smaller dish, the baking time was the same, 45 minutes in a water bath. I made it after Mass and served it warm for dessert on this Mother's Day, plating it on Mark’s grandmother’s dishes that were used when his mother was growing up, so that was fun. I wasn’t certain how the apples and cinnamon would pair with the lemon, but it was really good.  Mark especially liked it and would like to have it on a rotation list so this is definitely a repeat. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - One Big Break-Apart Chipper

      The 44th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is One Big Break-Apart Chipper and can be found in the Baking with Dorie cookbook on page 152. 

       Ingredients:  flour, whole wheat flour, espresso powder, cinnamon, cardamon, butter, brown sugar, white sugar, salt, egg, honey, chocolate pieces, and nuts.

       The group made this two years ago and I’m just getting around to doing it now. It was suggested that this be a party cookie, where you bring it to the table, let everyone break off their own shards of cookie, and that sounded like a great idea but for some reason, I just have never managed to get that all together for a party.  Mark didn’t mind, he was happy to break all the shards and eat them at will.  

        This recipe makes a lot of chocolate chip cookie dough, when I do it again, I will do half the recipe as it would be easier to roll the huge cookie on the sheet pan with only half the amount of dough. I would definitely schedule it for a party, or at least when there were guests for dinner for the extra help to eat it all…it does, however, freeze nicely.  I skipped the chocolate drizzle on top as it seemed like there was plenty of chocolate as it was…and I can only be counted upon to work with just so much chocolate any given week. Definitely a repeat, Mark enjoyed the taste of the chocolate, coffee, and cinnamon together.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

      The 44th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is One Big Break-Apart Chipper and can be found in the Baking with Dorie cookbook on page 152. 

       Ingredients:  flour, whole wheat flour, espresso powder, cinnamon, cardamon, butter, brown sugar, white sugar, salt, egg, honey, chocolate pieces, and nuts.

       The group made this two years ago and I’m just getting around to doing it now. It was suggested that this be a party cookie, where you bring it to the table, let everyone break off their own shards of cookie, and that sounded like a great idea but for some reason, I just have never managed to get that all together for a party.  Mark didn’t mind, he was happy to break all the shards and eat them at will.  

        This recipe makes a lot of chocolate chip cookie dough, when I do it again, I will do half the recipe as it would be easier to roll the huge cookie on the sheet pan with only half the amount of dough. I would definitely schedule it for a party, or at least when there were guests for dinner for the extra help to eat it all…it does, however, freeze nicely.  I skipped the chocolate drizzle on top as it seemed like there was plenty of chocolate as it was…and I can only be counted upon to work with just so much chocolate any given week. Definitely a repeat, Mark enjoyed the taste of the chocolate, coffee, and cinnamon together.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Cottage Berry Cobbler

       The 43rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Cottage Berry Cobbler and can be found in the Baking with Dorie cookbook on page 263. 

       Ingredients:  flour, baking powder, baking soda, salt, butter, milk, cottage cheese, berries, sugar, spice (I used cinnamon), and lemon.

       The group made this last summer and I’m just getting around to doing it now. It is rather like a shortcake biscuit. The berries I used were strawberries, raspberries, and blackberries. The whipped cream on the top was optional and it seemed to dress it all up quite a bit so I went with that. It was all good, the biscuits get wet on the bottom quickly from the fruit juices, so that’s a bit unpleasant if you don’t like the whole wet bread thing. Would I make this again? Well, I’d make the berries again, as those were nicely flavored, but the biscuit, while on its own was tasty, to serve with this, probably not…the whole wet bread thing. You do you.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 43rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Cottage Berry Cobbler and can be found in the Baking with Dorie cookbook on page 263. 

       Ingredients:  flour, baking powder, baking soda, salt, butter, milk, cottage cheese, berries, sugar, spice (I used cinnamon), and lemon.

       The group made this last summer and I’m just getting around to doing it now. It is rather like a shortcake biscuit. The berries I used were strawberries, raspberries, and blackberries. The whipped cream on the top was optional and it seemed to dress it all up quite a bit so I went with that. It was all good, the biscuits get wet on the bottom quickly from the fruit juices, so that’s a bit unpleasant if you don’t like the whole wet bread thing. Would I make this again? Well, I’d make the berries again, as those were nicely flavored, but the biscuit, while on its own was tasty, to serve with this, probably not…the whole wet bread thing. You do you.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Iced Honey-Apple Scones with Spelt

       The 42nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Iced Honey-Apple Scones with Spelt and can be found in the Baking with Dorie cookbook on page 57. 

       Ingredients:  flour, spelt, baking powder, baking soda, salt, an orange, butter, apple, honey, egg, milk, confectioners' sugar, and bee pollen (I didn’t have this so I just sprinkled some walnut pieces on top).

       The group made these last year and I’m just getting around to doing them now. We aren’t generally scone-eaters, I decided to get the scone recipes I missed along the way made this week so I could hand them out to neighbors as they were out walking their dogs…which turned out to be a great idea as everyone was delighted to have a warm scone to munch on as they walked. 

       I made the scones thinking that they would be fine without the icing, usually we prefer things without the icing, but then the photo in the book looked so nice that I decided I would ice a couple, including the one I was going to sample, and really, the icing (and nuts) were a delicious combination with the apples and honey in the scones. I might make these again at some point as a sweet treat. Scones are really easy and quick to make. Maybe we could grow to like scones more than I thought.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 42nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Iced Honey-Apple Scones with Spelt and can be found in the Baking with Dorie cookbook on page 57. 

       Ingredients:  flour, spelt, baking powder, baking soda, salt, an orange, butter, apple, honey, egg, milk, confectioners' sugar, and bee pollen (I didn’t have this so I just sprinkled some walnut pieces on top).

       The group made these last year and I’m just getting around to doing them now. We aren’t generally scone-eaters, I decided to get the scone recipes I missed along the way made this week so I could hand them out to neighbors as they were out walking their dogs…which turned out to be a great idea as everyone was delighted to have a warm scone to munch on as they walked. 

       I made the scones thinking that they would be fine without the icing, usually we prefer things without the icing, but then the photo in the book looked so nice that I decided I would ice a couple, including the one I was going to sample, and really, the icing (and nuts) were a delicious combination with the apples and honey in the scones. I might make these again at some point as a sweet treat. Scones are really easy and quick to make. Maybe we could grow to like scones more than I thought.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Buttermilk Scones

      The 41st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Buttermilk Scones and can be found in the Baking with Dorie cookbook on page 52. (I made the fruit version with dried cranberries.)

       Ingredients:  flour, sugar, baking powder, salt, baking soda, butter, egg, buttermilk, and dried cranberries.

       The group made these a couple years ago and I’m just getting around to doing them now. We aren’t generally scone-eaters for some reason…so I made them, put a couple in the freezer for the Scones Pudding recipe I need to make yet, ate one as a ham and cheese sandwich for lunch, and passed these four out to neighbors walking their doggies as I saw them passing by, which is generally a good way to make friends with all the neighbors. 

       Scones are really easy to make, I’m always sorry after I make them that we don’t like to eat them more, but there you have it. I had buttermilk yet from the cake we made last week, so this seemed a perfect opportunity to use that while it was on hand. The scone made a good and tasty ham and cheese sandwich, nicely warm yet from the oven, and the cranberries were delicious with the ham. If I needed an occasion to make scones, I would surely use this recipe.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

      The 41st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Buttermilk Scones and can be found in the Baking with Dorie cookbook on page 52. (I made the fruit version with dried cranberries.)

       Ingredients:  flour, sugar, baking powder, salt, baking soda, butter, egg, buttermilk, and dried cranberries.

       The group made these a couple years ago and I’m just getting around to doing them now. We aren’t generally scone-eaters for some reason…so I made them, put a couple in the freezer for the Scones Pudding recipe I need to make yet, ate one as a ham and cheese sandwich for lunch, and passed these four out to neighbors walking their doggies as I saw them passing by, which is generally a good way to make friends with all the neighbors. 

       Scones are really easy to make, I’m always sorry after I make them that we don’t like to eat them more, but there you have it. I had buttermilk yet from the cake we made last week, so this seemed a perfect opportunity to use that while it was on hand. The scone made a good and tasty ham and cheese sandwich, nicely warm yet from the oven, and the cranberries were delicious with the ham. If I needed an occasion to make scones, I would surely use this recipe.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Cheddar-Scallion Scones

       The 40th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Cheddar-Scallion Scones and can be found in the Baking with Dorie cookbook on page 54. 

       Ingredients:  flour, baking powder, sugar, salt, mustard powder, paprika, baking soda, butter, cheddar cheese, scallions, egg, and cold milk.

       The group made these about a year ago and I’m just getting around to doing them now. We aren’t generally scone-eaters for some reason…but these were very nice and fluffy with an oniony-cheesy flavor that made them a nice accompaniment to dinner. They remind me of those biscuits they serve at a certain seafood restaurant that begins with Red and ends with Lobster.

        I made half a recipe and cut them the way she instructed in the recipe, which reminds me neither of traditional scones nor traditional biscuits, so that was a fun change.  The recipe comes together nicely and bakes for 20 minutes so easy enough to do quickly if you want something extra with dinner and are completely out of anything resembling a starch before shopping day. Is the recipe worth a repeat? Yes, I would say so, Mark especially enjoyed them.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Double-Decker Salted Caramel Cake

       The 39th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Double-Decker Salted Caramel Cake and can be found in the Baking with Dorie cookbook on page 99. 

       Ingredients:  Cake: flour, baking powder, cinnamon, baking soda, eggs, butter, canola, brown sugar, white sugar, salt, vanilla, and buttermilk; Caramel Sauce: sugar, water, corn syrup, cream, salt, butter, and vanilla; Frosting: confectioners’ sugar, caramel sauce, and cream. Optional toppings: toffee bits, chopped chocolate, or nuts.

       April finds three of us in this group celebrating birthdays, so I got to help choose a recipe to make as part of the celebration. This was my birthday cake…caramel being one of my favorite flavors. I chose the toffee bits for the topping. The recipe spans three pages (one is photo only) in the book so there was a bit of a process to have it all come out correctly. Making the cake was easy, making the caramel sauce with Dorie’s recipe is always easy, the frosting portion of the recipe was also easy, and assembling it was easy…so all in all, despite all the steps, it was quite easy, just a bit time consuming, but then most things worth much are usually a bit time consuming. I didn’t mind. The cake was fun to make and delicious, lots of caramel flavor. Is this a repeat recipe? Absolutely, definitely can see making this again. Matt loves caramel as well, so maybe for his birthday in July.

      Because there were a lot of birthday treats arriving this year, I decided that this cake would be, as Mardi says, "minified." I made one third of the recipe which made one 4-1/2" springform pan size cake and 4 full-size cupcakes (the batter would actually make 2 of the 4-1/2" springform pan size mini cakes but cupcakes seemed a better choice for handing off to others). Turned out this was a wise choice as too much of this cake hanging around would be way too tempting, so delicious.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Mochaccino Muffins

       The 38th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Mochaccino Muffins and can be found in the Baking with Dorie cookbook on page 68. 

       Ingredients:  flour, cocoa powder, baking powder, cinnamon, salt, baking soda, sugar, ground coffee, milk, eggs, coffee extract, butter, mini chocolate chips, and sanding sugar.

       The group made this a couple of years ago, I just didn’t get around to it until now. Mark needed something chocolatey-sweetish to snack on and Matt's friend Kyle was stopping by, so these sounded like just the thing to make on a nice sunny spring day with all the windows open and to send home with Kyle.

       Everything came together as stated, they baked a couple minutes longer for me, but ovens vary. All in all, an easy, quick recipe, and anyone looking for a chocolatey-sweetish treat can have a homemade one in practically no time at all. Mark and Kyle enjoyed them very much. This could be a repeat, I will wait and see if a request comes about, but would happily make them again anytime.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 38th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Mochaccino Muffins and can be found in the Baking with Dorie cookbook on page 68. 

       Ingredients:  flour, cocoa powder, baking powder, cinnamon, salt, baking soda, sugar, ground coffee, milk, eggs, coffee extract, butter, mini chocolate chips, and sanding sugar.

       The group made this a couple of years ago, I just didn’t get around to it until now. Mark needed something chocolatey-sweetish to snack on and Matt's friend Kyle was stopping by, so these sounded like just the thing to make on a nice sunny spring day with all the windows open and to send home with Kyle.

       Everything came together as stated, they baked a couple minutes longer for me, but ovens vary. All in all, an easy, quick recipe, and anyone looking for a chocolatey-sweetish treat can have a homemade one in practically no time at all. Mark and Kyle enjoyed them very much. This could be a repeat, I will wait and see if a request comes about, but would happily make them again anytime.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Carrot Muffins

      The 37th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Carrot Muffins and can be found in the Baking with Dorie cookbook on page 65. (The photo shows the muffins and one muffin divided so you can see the inside.)

       Ingredients:  flour, sugar, baking powder, ground ginger, salt, baking soda, milk, canola oil, eggs, vanilla, brown sugar, orange zest, carrots, raisins, walnuts, and sunflower seeds.

       The group made this one about a year ago, I just didn’t get around to it until now, but now that I have, and tasted the muffins, I’m sorry I didn’t make a point of it sooner. These are probably the best carrot muffins we have ever tasted. I kept to the recipe except for the adding of some walnut pieces, because, one of Mark’s favorite desserts is Carrot Cake and he thought the walnuts might make it taste a bit more like Carrot Cake. They did, it all was delicious and seemed more like a dessert than a humble muffin. Easy, quick, delicious. Definitely a repeat.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

      The 37th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Carrot Muffins and can be found in the Baking with Dorie cookbook on page 65. (The photo shows the muffins and one muffin divided so you can see the inside.)

       Ingredients:  flour, sugar, baking powder, ground ginger, salt, baking soda, milk, canola oil, eggs, vanilla, brown sugar, orange zest, carrots, raisins, walnuts, and sunflower seeds.

       The group made this one about a year ago, I just didn’t get around to it until now, but now that I have, and tasted the muffins, I’m sorry I didn’t make a point of it sooner. These are probably the best carrot muffins we have ever tasted. I kept to the recipe except for the adding of some walnut pieces, because, one of Mark’s favorite desserts is Carrot Cake and he thought the walnuts might make it taste a bit more like Carrot Cake. They did, it all was delicious and seemed more like a dessert than a humble muffin. Easy, quick, delicious. Definitely a repeat.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Iced Spiced Hermits

       The 36th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Iced Spiced Hermits and can be found in the Baking with Dorie cookbook on page 197.

       Ingredients:  flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg, black pepper, butter, brown sugar, molasses, egg, raisins, confectioners' sugar, and milk.

       The group made this during the holiday season and I was hoping to have gotten to it, but things progressed without me having done that, so here I am in April making them as a rewind knowing that I would have been so happy to have these during the holidays. Next year I will make these for the Christmas season. The recipe goes together quickly, sits in the refrigerator for a short stint, gets molded into shape, bakes, and cools a bit before drizzling the icing with abandon.  Excellent flavor, such as delicious cookie, Mark was sure he could eat them all, but I put a bunch in the freezer for later so he can enjoy them a couple of times without over-indulging. Not that he is ever against over-indulging. Definitely repeat worthy.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 36th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Iced Spiced Hermits and can be found in the Baking with Dorie cookbook on page 197.

       Ingredients:  flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg, black pepper, butter, brown sugar, molasses, egg, raisins, confectioners' sugar, and milk.

       The group made this during the holiday season and I was hoping to have gotten to it, but things progressed without me having done that, so here I am in April making them as a rewind knowing that I would have been so happy to have these during the holidays. Next year I will make these for the Christmas season. The recipe goes together quickly, sits in the refrigerator for a short stint, gets molded into shape, bakes, and cools a bit before drizzling the icing with abandon.  Excellent flavor, such as delicious cookie, Mark was sure he could eat them all, but I put a bunch in the freezer for later so he can enjoy them a couple of times without over-indulging. Not that he is ever against over-indulging. Definitely repeat worthy.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Goat Cheese-Black Pepper Quick Bread

 
      The 35th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Goat Cheese-Black Pepper Quick Bread and can be found in the Baking with Dorie cookbook on page 305.

       Ingredients:  flour, baking powder, salt, black pepper, eggs, milk, olive oil, honey, lemon, goat cheese, and mint (I used parsley).

       When I saw this recipe in the book, I knew I would be excited to make it (and eat it) as it had such great ingredients (well, not the mint, but the rest). I thought it would make an interesting lunch open faced sandwich bread and I was right, it was so good, I didn’t even put anything on it, just ate a slice with my salad. Mark heated his and spread butter on it, and had some slices with jam. A very nice recipe, cheesy, spicy, lemony, and not too sweet. Definitely a repeat for us. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

 
      The 35th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Goat Cheese-Black Pepper Quick Bread and can be found in the Baking with Dorie cookbook on page 305.

       Ingredients:  flour, baking powder, salt, black pepper, eggs, milk, olive oil, honey, lemon, goat cheese, and mint (I used parsley).

       When I saw this recipe in the book, I knew I would be excited to make it (and eat it) as it had such great ingredients (well, not the mint, but the rest). I thought it would make an interesting lunch open faced sandwich bread and I was right, it was so good, I didn’t even put anything on it, just ate a slice with my salad. Mark heated his and spread butter on it, and had some slices with jam. A very nice recipe, cheesy, spicy, lemony, and not too sweet. Definitely a repeat for us. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Java Mini Mads

     

       The 34th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Java Mini Mads and can be found in the Baking with Dorie cookbook on page 200.

       Ingredients:  flour, instant espresso, baking powder, cinnamon, salt, sugar, eggs, vanilla, and butter.

       These madeleines are made in a mini muffin tin rather than a traditional madeleine pan, so that was fun, something new to try, which is why I like baking in groups like this, new things are always interesting and fun. The recipe is very easy, made with ingredients one almost always has on hand, the only time-consuming part is that the dough needs to sit in the refrigerator for at least 5 hours. They turned out well, very light and flavorful...I was so certain mine would not have the traditional hump you get with madeleines made in a traditional madeleine pan, but each one had its own little hump just like the traditional madeleines. The coffee and cinnamon came through so nicely, a good combination. Definitely repeat worthy.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

     

       The 34th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Java Mini Mads and can be found in the Baking with Dorie cookbook on page 200.

       Ingredients:  flour, instant espresso, baking powder, cinnamon, salt, sugar, eggs, vanilla, and butter.

       These madeleines are made in a mini muffin tin rather than a traditional madeleine pan, so that was fun, something new to try, which is why I like baking in groups like this, new things are always interesting and fun. The recipe is very easy, made with ingredients one almost always has on hand, the only time-consuming part is that the dough needs to sit in the refrigerator for at least 5 hours. They turned out well, very light and flavorful...I was so certain mine would not have the traditional hump you get with madeleines made in a traditional madeleine pan, but each one had its own little hump just like the traditional madeleines. The coffee and cinnamon came through so nicely, a good combination. Definitely repeat worthy.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Cottage Cheese Biscuits

      The 33rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Cottage Cheese Biscuits and can be found in the Baking with Dorie cookbook on page 46.

       Ingredients:  flour, baking powder, salt, baking soda, cottage cheese, milk, and butter.

       These biscuits are quick and easy. I only made a half batch (4 biscuits) as I’m not the biggest biscuit fan so Mark would need to be the one to eat them, which he did, with an egg salad filling. He thought they were very tasty and liked the tang from the cottage cheese in the biscuit. I tasted a bit and it was very good, nice and light and fluffy with great flavor. He loved them. Definitely repeat worthy for him. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

      The 33rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Cottage Cheese Biscuits and can be found in the Baking with Dorie cookbook on page 46.

       Ingredients:  flour, baking powder, salt, baking soda, cottage cheese, milk, and butter.

       These biscuits are quick and easy. I only made a half batch (4 biscuits) as I’m not the biggest biscuit fan so Mark would need to be the one to eat them, which he did, with an egg salad filling. He thought they were very tasty and liked the tang from the cottage cheese in the biscuit. I tasted a bit and it was very good, nice and light and fluffy with great flavor. He loved them. Definitely repeat worthy for him. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Blue Cheese Bites

      The 32nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Blue Cheese Bites and can be found in the Baking with Dorie cookbook on page 302.

       Ingredients:  flour, baking powder, salt, pepper, eggs, honey, sugar, olive oil, dried fruit (I used apricots), and blue cheese.

       These little fruit and cheesy bites baked in a mini muffin tin were as fun to make as they were to eat. It all went together easily, had a stint in the refrigerator before baking for 13 minutes. The apricots were a nice choice with the blue cheese. Mostly we ate them for snacking, one or two here and there for a few days. Definitely repeat worthy. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Lick-the-Pot Chocolate Pudding Pie

   
       The 31st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Lick-the-Pot Chocolate Pudding Pie and can be found in the Baking with Dorie book on page 276.

       Ingredients:  cookie crumbs (or a traditional pie crust, which is what I decided to use), flour, butter, chocolate, milk, sugar, egg yolks, cornstarch, salt, vanilla, and whipped cream to serve. I made a half recipe in my 6” tart pan.

       My last Tuesdays with Dorie post was a non-chocolate dessert, so it seemed only fair that I make something next with chocolate for Mark. I rarely make pudding, let alone from scratch, so I need a bit of work on how to make it smooth, I did what I could and then put a lot of whipped cream on top as I knew it would make him happy. He enjoyed it all and would happily eat it again. I guess it is worthy of a repeat if I want to try to perfect my chocolate custard-making skills. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

   
       The 31st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Lick-the-Pot Chocolate Pudding Pie and can be found in the Baking with Dorie book on page 276.

       Ingredients:  cookie crumbs (or a traditional pie crust, which is what I decided to use), flour, butter, chocolate, milk, sugar, egg yolks, cornstarch, salt, vanilla, and whipped cream to serve. I made a half recipe in my 6” tart pan.

       My last Tuesdays with Dorie post was a non-chocolate dessert, so it seemed only fair that I make something next with chocolate for Mark. I rarely make pudding, let alone from scratch, so I need a bit of work on how to make it smooth, I did what I could and then put a lot of whipped cream on top as I knew it would make him happy. He enjoyed it all and would happily eat it again. I guess it is worthy of a repeat if I want to try to perfect my chocolate custard-making skills. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Parisian Custard Tart

 
      The 30th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Parisian Custard Tart and can be found in the Baking with Dorie book on page 292.

       Ingredients:  milk, water, sugar, brown sugar, cornstarch, eggs, rum, vanilla, and pastry shell (puff pastry or All-Purpose Tart Dough on page 355). I made a half recipe in my 6” tart pan.

 
       As described in the book, this is a favorite dessert tart in Paris, the browner the patches on top, the better.  I was afraid to go too much further as I could see mine going from pleasantly dark brown to unpleasantly black in the amount of time I was taking to debate if it was sufficiently browned or not.    

       The recipe has several steps that require executing and then resting it in the refrigerator, so it takes a bit of time, but it all is easy, just follow the procedure as she gives it, and the tart turns out perfectly. Mine did not taste too much of rum, maybe just a wee bit, the vanilla was more prevalent, always a happy thing as I’m a big fan of vanilla. Mark thought it was a bit bland and that it could be improved with some whipped cream and berries on top.  Tomorrow there will be whipped cream and berries on top. Would I make this again? Maybe not…there are many more recipes that deserve time and space that we both much prefer, but it was fun making something new and learning new cooking/baking techniques. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

 
      The 30th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Parisian Custard Tart and can be found in the Baking with Dorie book on page 292.

       Ingredients:  milk, water, sugar, brown sugar, cornstarch, eggs, rum, vanilla, and pastry shell (puff pastry or All-Purpose Tart Dough on page 355). I made a half recipe in my 6” tart pan.

 
       As described in the book, this is a favorite dessert tart in Paris, the browner the patches on top, the better.  I was afraid to go too much further as I could see mine going from pleasantly dark brown to unpleasantly black in the amount of time I was taking to debate if it was sufficiently browned or not.    

       The recipe has several steps that require executing and then resting it in the refrigerator, so it takes a bit of time, but it all is easy, just follow the procedure as she gives it, and the tart turns out perfectly. Mine did not taste too much of rum, maybe just a wee bit, the vanilla was more prevalent, always a happy thing as I’m a big fan of vanilla. Mark thought it was a bit bland and that it could be improved with some whipped cream and berries on top.  Tomorrow there will be whipped cream and berries on top. Would I make this again? Maybe not…there are many more recipes that deserve time and space that we both much prefer, but it was fun making something new and learning new cooking/baking techniques. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Free-Style Mushroom, Herb, and Ricotta Tart

       The 29th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Free-Style Mushroom, Herb, and Ricotta Tart and can be found in the Baking with Dorie book on page 315.

       Ingredients:  ricotta, yogurt, shallot, scallions, herbs, salt, pepper, butter, olive oil, mushrooms, garlic, white wine, flour, almond flour, egg, and micro greens. 

     What a fun little tart to make. The tart base has more of a toasty hearty cracker texture, which I really enjoyed, but Mark was not as fond of it, so if I make it again, I need to either switch out the tart base or just make a small version for myself alone. We both enjoyed the ricotta spread mixture and the mushroom mixture topping. The micro greens on top were tasty and went nicely with the entire tart. All in all, this was a very nice lunch and I won’t hesitate to make it again sometime. I love recipes were you make all the parts separately at your convenience and then bring it all together for assembly and serving. It all gets served at room temperature which is a plus for entertaining. Definitely worthy of repeating.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 29th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Free-Style Mushroom, Herb, and Ricotta Tart and can be found in the Baking with Dorie book on page 315.

       Ingredients:  ricotta, yogurt, shallot, scallions, herbs, salt, pepper, butter, olive oil, mushrooms, garlic, white wine, flour, almond flour, egg, and micro greens. 

     What a fun little tart to make. The tart base has more of a toasty hearty cracker texture, which I really enjoyed, but Mark was not as fond of it, so if I make it again, I need to either switch out the tart base or just make a small version for myself alone. We both enjoyed the ricotta spread mixture and the mushroom mixture topping. The micro greens on top were tasty and went nicely with the entire tart. All in all, this was a very nice lunch and I won’t hesitate to make it again sometime. I love recipes were you make all the parts separately at your convenience and then bring it all together for assembly and serving. It all gets served at room temperature which is a plus for entertaining. Definitely worthy of repeating.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Breakfast-in-Rome Lemon Cake

       The 28th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Breakfast-in-Rome Lemon Cake and can be found in the Baking with Dorie book on page 76.

       Ingredients:  flour, baking powder, salt, eggs, sugar, lemon zest, canola oil, lemon juice, vanilla, berries (I used blackberries), and confectioner’s sugar. 

       Weeks with lemon picks are always my favorites. This recipe had no extravagant ingredients, no fancy procedures, just a simple beautifully flavored cake to enjoy as a snack or dessert anytime of the day, even for breakfast, rather like a coffee cake.
       The recipe did have a few steps that required a bit more time than just throw it all in a bowl, mix, scrape into the pan, and bake…egg whites needed to be whipped separately before being added, for instance. Still, all in all, an easy recipe with terrific results.  We had the choice of adding fruit or not, Mark voted for adding the fruit, and since he is going to eat most all of it, blackberries went into the batter. There is so much lemon flavor in this cake, such a wonderful taste. While Dorie suggested not using a baking pan with many curves and crannies, I wanted to make just half a recipe in my 6-cup bundt pan, so hoping that it wouldn’t stick as she thought possible, I went ahead and it turned out perfectly...I would probably use that pan again next time. I’m sure there will be a next time, it is that good.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 28th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Breakfast-in-Rome Lemon Cake and can be found in the Baking with Dorie book on page 76.

       Ingredients:  flour, baking powder, salt, eggs, sugar, lemon zest, canola oil, lemon juice, vanilla, berries (I used blackberries), and confectioner’s sugar. 

       Weeks with lemon picks are always my favorites. This recipe had no extravagant ingredients, no fancy procedures, just a simple beautifully flavored cake to enjoy as a snack or dessert anytime of the day, even for breakfast, rather like a coffee cake.
       The recipe did have a few steps that required a bit more time than just throw it all in a bowl, mix, scrape into the pan, and bake…egg whites needed to be whipped separately before being added, for instance. Still, all in all, an easy recipe with terrific results.  We had the choice of adding fruit or not, Mark voted for adding the fruit, and since he is going to eat most all of it, blackberries went into the batter. There is so much lemon flavor in this cake, such a wonderful taste. While Dorie suggested not using a baking pan with many curves and crannies, I wanted to make just half a recipe in my 6-cup bundt pan, so hoping that it wouldn’t stick as she thought possible, I went ahead and it turned out perfectly...I would probably use that pan again next time. I’m sure there will be a next time, it is that good.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Asparagus-Lemon Quiche

       The 27th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Asparagus-Lemon Quiche and can be found in the Baking with Dorie book on page 332.

       Ingredients:  tart shell, asparagus, butter, shallots, salt, black pepper, lemon, eggs, cream, sour cream, herbs, and parmesan cheese. 

       The word “Lemon” in the name of any recipe has my immediate attention. Lemon is my favorite flavor and it’s incredibly nice that it can be found in both sweet and savory dishes. I made the tart shell using Dorie’s recipe in the book, baked it blind for 15 minutes, and filled it with all the fillings she suggested (plus a cooked piece of crumbled bacon hanging around in the refrigerator as Mark is much more inclined to eat quiche if there is bacon in it). I wasn’t sure how the lemon was going to play out in this quiche as it’s not something I’ve ever seen in quiche before, but now that I’ve had it, I’m thinking that lemon is going to make appearances from now on in my quiches, so good, and not at all overpowering. I always have lemons on hand, always.

      I made a small quiche, 6” size, as I knew two people could only be counted on to eat just so much quiche on the day it was made…that said, I thought I would have some left over, but that was not the case.  I had a fourth of it with a salad and some clementines, and Mark ate the rest with no problem at all declaring it very good. Definitely worthy of a repeat. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 27th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Asparagus-Lemon Quiche and can be found in the Baking with Dorie book on page 332.

       Ingredients:  tart shell, asparagus, butter, shallots, salt, black pepper, lemon, eggs, cream, sour cream, herbs, and parmesan cheese. 

       The word “Lemon” in the name of any recipe has my immediate attention. Lemon is my favorite flavor and it’s incredibly nice that it can be found in both sweet and savory dishes. I made the tart shell using Dorie’s recipe in the book, baked it blind for 15 minutes, and filled it with all the fillings she suggested (plus a cooked piece of crumbled bacon hanging around in the refrigerator as Mark is much more inclined to eat quiche if there is bacon in it). I wasn’t sure how the lemon was going to play out in this quiche as it’s not something I’ve ever seen in quiche before, but now that I’ve had it, I’m thinking that lemon is going to make appearances from now on in my quiches, so good, and not at all overpowering. I always have lemons on hand, always.

      I made a small quiche, 6” size, as I knew two people could only be counted on to eat just so much quiche on the day it was made…that said, I thought I would have some left over, but that was not the case.  I had a fourth of it with a salad and some clementines, and Mark ate the rest with no problem at all declaring it very good. Definitely worthy of a repeat. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Potato Flake Biscuits

       The 26th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Potato Flake Biscuits and can be found in the Baking with Dorie book on page 43.

       Ingredients:  olive oil, onion, salt, ground pepper, flour, potato flakes, baking powder, sugar, baking soda, Parmesan cheese, herbs, butter, milk, and cream for brushing. 

       The recipe comes together quickly with on-hand ingredients, except for the potato flakes which I needed to find at the store special for this recipe.  Now I have enough for several more batches of these biscuits. They were flaky and fluffy, while being crunchy on the outside, and went well with the stew I had on hand.  

       Not being the biggest biscuit fan, I made only half as it said that they were best eaten the day made and I knew it wouldn’t be good for Mark to try to eat 8-10 biscuits on his own, I wasn’t even sure about 4-5 biscuits but perhaps a quick warm up with the leftovers would be just fine and he could spread them out over a couple days. He was happy to eat them over two days and declared them delicious. I could make them again.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 26th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Potato Flake Biscuits and can be found in the Baking with Dorie book on page 43.

       Ingredients:  olive oil, onion, salt, ground pepper, flour, potato flakes, baking powder, sugar, baking soda, Parmesan cheese, herbs, butter, milk, and cream for brushing. 

       The recipe comes together quickly with on-hand ingredients, except for the potato flakes which I needed to find at the store special for this recipe.  Now I have enough for several more batches of these biscuits. They were flaky and fluffy, while being crunchy on the outside, and went well with the stew I had on hand.  

       Not being the biggest biscuit fan, I made only half as it said that they were best eaten the day made and I knew it wouldn’t be good for Mark to try to eat 8-10 biscuits on his own, I wasn’t even sure about 4-5 biscuits but perhaps a quick warm up with the leftovers would be just fine and he could spread them out over a couple days. He was happy to eat them over two days and declared them delicious. I could make them again.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Crumb-Topped Ricotta Coffee Cake

     
       The 25th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Crumb-Topped Ricotta Coffee Cake and can be found in the Baking with Dorie book on page 79.

       Ingredients:  flour, sugar, brown sugar, cornmeal, salt, butter, vanilla, baking powder, baking soda, ricotta, eggs, and berries (I used blueberries). 

       The recipe is easy, it cooks nicely in the time specified, and the flavors are stellar, one could not ask for more in a baked good. The recipe suggested making the crumble on top very rough looking with large crumbles so I did that, it made the topping extra special and delicious. This was a big hit here and will make future appearances, no doubt about it. Perfect for company or just yourselves.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

     
       The 25th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Crumb-Topped Ricotta Coffee Cake and can be found in the Baking with Dorie book on page 79.

       Ingredients:  flour, sugar, brown sugar, cornmeal, salt, butter, vanilla, baking powder, baking soda, ricotta, eggs, and berries (I used blueberries). 

       The recipe is easy, it cooks nicely in the time specified, and the flavors are stellar, one could not ask for more in a baked good. The recipe suggested making the crumble on top very rough looking with large crumbles so I did that, it made the topping extra special and delicious. This was a big hit here and will make future appearances, no doubt about it. Perfect for company or just yourselves.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Copenhagen Rye Cookies with Chocolate, Spice, and Seeds

 

      The 24th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Copenhagen Rye Cookies with Chocolate, Spice, and Seeds and can be found in the Baking with Dorie book on page 166.

       Ingredients:  flour, rye flour, ground espresso, cardamom, cinnamon, baking powder, baking soda, butter, sugar, brown sugar, salt, eggs, vanilla, chocolate, mixed seeds (I used sesame, flax, poppy seeds, and sunflower seeds).  

       Tomorrow Lent begins and I asked Mark if he wanted a few cookies or a batch of 40…he chose the batch of 40 (as stated in the recipe). I guess this is not a year that he is giving up desserts for Lent as one cannot consume 40 cookies in a single day.  At least I don’t think he has ever done that…maybe in college when neither he nor his roommate actually cooked much of anything, so I can’t be certain.

       The recipe is easy to follow, made with ingredients I always seem to have on hand, cooked quickly, and cooled twice as long as the cook time (the melty chocolate needed to reset a bit). Dorie suggested baking them two ways: one after a long refrigeration of the dough (makes a rounder, higher, more chewy type of cookie); one right after mixing the dough (makes a cookie that is flatter, spreads more, and is a bit crisper).  Either way, Mark thought they were wonderful, “nice and chocolaty but not too sweet as the coffee in them made them just right, and the seeds on the top were nice and crunchy and tasted very good.” Guess these are a repeat as he kept out the ones he wanted for the week and I set very few aside to freeze for another time. (I didn’t actually try these…you know…coffee and chocolate…two strikes against them straight off.)

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

 

      The 24th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Copenhagen Rye Cookies with Chocolate, Spice, and Seeds and can be found in the Baking with Dorie book on page 166.

       Ingredients:  flour, rye flour, ground espresso, cardamom, cinnamon, baking powder, baking soda, butter, sugar, brown sugar, salt, eggs, vanilla, chocolate, mixed seeds (I used sesame, flax, poppy seeds, and sunflower seeds).  

       Tomorrow Lent begins and I asked Mark if he wanted a few cookies or a batch of 40…he chose the batch of 40 (as stated in the recipe). I guess this is not a year that he is giving up desserts for Lent as one cannot consume 40 cookies in a single day.  At least I don’t think he has ever done that…maybe in college when neither he nor his roommate actually cooked much of anything, so I can’t be certain.

       The recipe is easy to follow, made with ingredients I always seem to have on hand, cooked quickly, and cooled twice as long as the cook time (the melty chocolate needed to reset a bit). Dorie suggested baking them two ways: one after a long refrigeration of the dough (makes a rounder, higher, more chewy type of cookie); one right after mixing the dough (makes a cookie that is flatter, spreads more, and is a bit crisper).  Either way, Mark thought they were wonderful, “nice and chocolaty but not too sweet as the coffee in them made them just right, and the seeds on the top were nice and crunchy and tasted very good.” Guess these are a repeat as he kept out the ones he wanted for the week and I set very few aside to freeze for another time. (I didn’t actually try these…you know…coffee and chocolate…two strikes against them straight off.)

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Spinach-Mozzarella Pie with Parm Crumble

       The 23rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Spinach-Mozzarella Pie with Parm Crumble and can be found in the Baking with Dorie book on page 325.

       Ingredients:  olive oil, onion, shallot, garlic, pinch of sugar, baby spinach (or other green, I used kale), salt, pepper, piecrust, heavy cream, milk, eggs, parmesan cheese, scallions, mozzarella, flour, and butter.  

       You know when you come across a recipe that is really very good and easy to make and after it’s been tasted and eaten, you think, “Well, I can’t be making this too often as my chance of having just one small piece and calling it a day is probably nil…” this is one of those recipes for me.  It’s far too delicious, every single ingredient just sings. It’s like a quiche but not quite as rich and the vegetables shine more than the eggy custard.  It has cheese…two kinds of cheese, both of which feature predominantly (and probably why we liked it so much).  I had never made or heard of a Parm Crumble for the top the pie, but I can think of many other uses for it now that I’ve made it and have leftovers. I made a third of a recipe in my 6” pan because I knew that if the whole pie were sitting around, we’d eat way too much of it. Definitely a repeat on discretion…or when we have guests to help with the eating.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 23rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Spinach-Mozzarella Pie with Parm Crumble and can be found in the Baking with Dorie book on page 325.

       Ingredients:  olive oil, onion, shallot, garlic, pinch of sugar, baby spinach (or other green, I used kale), salt, pepper, piecrust, heavy cream, milk, eggs, parmesan cheese, scallions, mozzarella, flour, and butter.  

       You know when you come across a recipe that is really very good and easy to make and after it’s been tasted and eaten, you think, “Well, I can’t be making this too often as my chance of having just one small piece and calling it a day is probably nil…” this is one of those recipes for me.  It’s far too delicious, every single ingredient just sings. It’s like a quiche but not quite as rich and the vegetables shine more than the eggy custard.  It has cheese…two kinds of cheese, both of which feature predominantly (and probably why we liked it so much).  I had never made or heard of a Parm Crumble for the top the pie, but I can think of many other uses for it now that I’ve made it and have leftovers. I made a third of a recipe in my 6” pan because I knew that if the whole pie were sitting around, we’d eat way too much of it. Definitely a repeat on discretion…or when we have guests to help with the eating.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Chunky Lemon Cornmeal Cake

       The 22nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Chunky Lemon Cornmeal Cake and can be found in the Baking with Dorie book on page 114.

       Ingredients:  lemons, flour, cornmeal, baking powder, salt, baking soda, butter, canola oil, sugar, sumac, yogurt, eggs, and vanilla.  

       We are just now getting where the thought of a sweet treat might be nice…after the holidays it always seems like one just wants nothing to do with baked goods to sort of detox.  Mark decided he would like a little something, not too sweet, for dessert. (As you can see from the photo, his idea and my idea of “not too sweet” are a bit different as his idea usually involves whipped cream, while mine is happy with a few berries.) I made half a loaf recipe and that was just the right amount for the two of us so it wasn’t hanging around for too many days.  

       The recipe comes together quickly (after you let the little lemon pieces dry a bit at room temperature), with ingredients that are easily on hand here so it is a good recipe to keep in mind in the future for a quick commitment on a normal day.  We both liked the taste of the cornmeal as it gave it an interesting and unexpected texture.  It was nice coming across little pockets of lemon pieces throughout. Lemon anything is always a good idea with me. Definitely worthy of repeat. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 22nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Chunky Lemon Cornmeal Cake and can be found in the Baking with Dorie book on page 114.

       Ingredients:  lemons, flour, cornmeal, baking powder, salt, baking soda, butter, canola oil, sugar, sumac, yogurt, eggs, and vanilla.  

       We are just now getting where the thought of a sweet treat might be nice…after the holidays it always seems like one just wants nothing to do with baked goods to sort of detox.  Mark decided he would like a little something, not too sweet, for dessert. (As you can see from the photo, his idea and my idea of “not too sweet” are a bit different as his idea usually involves whipped cream, while mine is happy with a few berries.) I made half a loaf recipe and that was just the right amount for the two of us so it wasn’t hanging around for too many days.  

       The recipe comes together quickly (after you let the little lemon pieces dry a bit at room temperature), with ingredients that are easily on hand here so it is a good recipe to keep in mind in the future for a quick commitment on a normal day.  We both liked the taste of the cornmeal as it gave it an interesting and unexpected texture.  It was nice coming across little pockets of lemon pieces throughout. Lemon anything is always a good idea with me. Definitely worthy of repeat. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Mulled-Butter Apple Pie

       The 21st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Mulled-Butter Apple Pie and can be found in the Baking with Dorie book on page 245.

       Ingredients:  butter, cinnamon, star anise, cardamom pod, fresh ginger, black peppercorns, orange zest, flour, sugar, salt, butter, apples, vanilla, fresh lemon juice, cream, and Turbinado sugar. 

     As Apple Pie is a favorite of Mark’s, I’ve made many over the years.  I have a recipe that never fails me and is loved by all.  When I read through the recipe for this week, I thought it sounded delicious with the additional spices. It reminded me of the spices in my Christmas Wassail recipe. The process she uses for the pie is almost identical to my recipe for it. This pie is delicious…the additional spices are so nice with the apples.  It takes just a few minutes to make the brown butter spice mixture and it is well worth those extra minutes.  I will be making this one again. 

       This pie was made on November 15th in remembrance of a friend's mother, who was known for her wonderful apple pies, and who passed a year ago on this day, a fitting tribute. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 21st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Mulled-Butter Apple Pie and can be found in the Baking with Dorie book on page 245.

       Ingredients:  butter, cinnamon, star anise, cardamom pod, fresh ginger, black peppercorns, orange zest, flour, sugar, salt, butter, apples, vanilla, fresh lemon juice, cream, and Turbinado sugar. 

     As Apple Pie is a favorite of Mark’s, I’ve made many over the years.  I have a recipe that never fails me and is loved by all.  When I read through the recipe for this week, I thought it sounded delicious with the additional spices. It reminded me of the spices in my Christmas Wassail recipe. The process she uses for the pie is almost identical to my recipe for it. This pie is delicious…the additional spices are so nice with the apples.  It takes just a few minutes to make the brown butter spice mixture and it is well worth those extra minutes.  I will be making this one again. 

       This pie was made on November 15th in remembrance of a friend's mother, who was known for her wonderful apple pies, and who passed a year ago on this day, a fitting tribute. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Pecan-Cranberry Loaf

       The 20th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Pecan-Cranberry Loaf and can be found in the Baking with Dorie book on page 73.

       Ingredients:  flour, baking powder, ground coriander, baking soda, salt, sugar, orange zest, brown sugar, eggs, buttermilk, canola oil, pecans, and cranberries. 

       This was so easy to make and so delicious that I have it marked to make again at Christmas time for guests.  The only thing I would change is to double the amount of cranberries as those were such a nice addition and we wished there were a few more in there, otherwise, I wouldn’t change a thing, this is a lovely recipe as written.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 20th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Pecan-Cranberry Loaf and can be found in the Baking with Dorie book on page 73.

       Ingredients:  flour, baking powder, ground coriander, baking soda, salt, sugar, orange zest, brown sugar, eggs, buttermilk, canola oil, pecans, and cranberries. 

       This was so easy to make and so delicious that I have it marked to make again at Christmas time for guests.  The only thing I would change is to double the amount of cranberries as those were such a nice addition and we wished there were a few more in there, otherwise, I wouldn’t change a thing, this is a lovely recipe as written.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - French Riviera Lemon Tart

       The 19th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is French Riviera Lemon Tart and can be found in the Baking with Dorie book on page 281.

       Ingredients:  flour, sugar, salt, butter, olive oil, egg, cornstarch, lemon zest, lemon juice, and whipped cream for serving. 

       There has been a lot of chocolate going on over here so it seemed only fair to balance things out a bit with this lovely lemon tart. I was expecting a lot of fussing, but really you just make the dough, bake it for 12 minutes, let it cool, fill it with the lemon filling you make stovetop, and chill it for a couple hours before serving.  The lemon flavoring is very forward with both zest and juice, perfect for my taste as lemon is my favorite flavor. I made a third of a recipe in a 6” tart pan which was a good amount to last a few days here.  This recipe is definitely worth a repeat, both in flavor and in ease of assembly.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

       The 19th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is French Riviera Lemon Tart and can be found in the Baking with Dorie book on page 281.

       Ingredients:  flour, sugar, salt, butter, olive oil, egg, cornstarch, lemon zest, lemon juice, and whipped cream for serving. 

       There has been a lot of chocolate going on over here so it seemed only fair to balance things out a bit with this lovely lemon tart. I was expecting a lot of fussing, but really you just make the dough, bake it for 12 minutes, let it cool, fill it with the lemon filling you make stovetop, and chill it for a couple hours before serving.  The lemon flavoring is very forward with both zest and juice, perfect for my taste as lemon is my favorite flavor. I made a third of a recipe in a 6” tart pan which was a good amount to last a few days here.  This recipe is definitely worth a repeat, both in flavor and in ease of assembly.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Devil's Thumbprints

      Disclaimer: I have no idea why these chocolate cookies look pinkish as they were a deep rich chocolate brown in real life.  I am not a photographer and can never figure out lighting...please know Dorie made these a rich chocolate brown in her recipe and mine were indeed that...all evidence to the contrary. Sigh.      

      The 18th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Devil’s Thumbprints and can be found in the Baking with Dorie book on page 173.

       Ingredients:  flour, salt, cinnamon, butter, chocolate, sugar, eggs, vanilla, turbinado sugar, and jam. 

       There are many recipes I make mini versions of with just the two of us here on a daily basis these days. This is not one of them. One of Mark’s favorite combinations is cherry and chocolate. So I made the whole batch of 36 cookies knowing he would be happy to eat them days on end.  

       The recipe is easy, the dough needs a bit of a park in the frig but nothing is unfamiliar or difficult. I went with cherry jam, she suggested raspberry, as I knew he would be most happy with the cherry jam. She also suggested filling the cookies with additional chocolate instead of jam…but for a non-chocolate lover (me), working with one dose of it seemed plenty enough. These would be pretty on a Christmas cookie tray and I’ve made a note to do just that, definitely Mark thinks they are worth a repeat.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

      Disclaimer: I have no idea why these chocolate cookies look pinkish as they were a deep rich chocolate brown in real life.  I am not a photographer and can never figure out lighting...please know Dorie made these a rich chocolate brown in her recipe and mine were indeed that...all evidence to the contrary. Sigh.      

      The 18th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Devil’s Thumbprints and can be found in the Baking with Dorie book on page 173.

       Ingredients:  flour, salt, cinnamon, butter, chocolate, sugar, eggs, vanilla, turbinado sugar, and jam. 

       There are many recipes I make mini versions of with just the two of us here on a daily basis these days. This is not one of them. One of Mark’s favorite combinations is cherry and chocolate. So I made the whole batch of 36 cookies knowing he would be happy to eat them days on end.  

       The recipe is easy, the dough needs a bit of a park in the frig but nothing is unfamiliar or difficult. I went with cherry jam, she suggested raspberry, as I knew he would be most happy with the cherry jam. She also suggested filling the cookies with additional chocolate instead of jam…but for a non-chocolate lover (me), working with one dose of it seemed plenty enough. These would be pretty on a Christmas cookie tray and I’ve made a note to do just that, definitely Mark thinks they are worth a repeat.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - The Everything Cake

        The 17th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is The Everything Cake and can be found in the Baking with Dorie book on page 129. 

       Ingredients:  flour, baking powder, sugar, eggs, salt, vanilla, milk, butter, and confectioner’s sugar (I also used orange segments). 

       The cake is called The Everything Cake as she has many variations listed in the Playing Around section of the recipe that you could go in whichever direction you choose…I chose citrus (oranges) as I am a big citrus fan and Mark is happy to come along for the enjoyment of it.  The cake is fast, easy, and all the ingredients are things one usually has on hand in the pantry/frig at any given time. We loved this little cake (I made a third of the recipe in a 6” cake pan and it was perfect), it wasn’t too sweet, and the citrus really did shine in the flavor-profile. Definitely a repeat for both of us. I’m also looking forward to trying out some of the other flavor options she has listed in the book.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

        The 17th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is The Everything Cake and can be found in the Baking with Dorie book on page 129. 

       Ingredients:  flour, baking powder, sugar, eggs, salt, vanilla, milk, butter, and confectioner’s sugar (I also used orange segments). 

       The cake is called The Everything Cake as she has many variations listed in the Playing Around section of the recipe that you could go in whichever direction you choose…I chose citrus (oranges) as I am a big citrus fan and Mark is happy to come along for the enjoyment of it.  The cake is fast, easy, and all the ingredients are things one usually has on hand in the pantry/frig at any given time. We loved this little cake (I made a third of the recipe in a 6” cake pan and it was perfect), it wasn’t too sweet, and the citrus really did shine in the flavor-profile. Definitely a repeat for both of us. I’m also looking forward to trying out some of the other flavor options she has listed in the book.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Szarlotka

      The 16th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Szarlotka and can be found in the Baking with Dorie book on page 254. 

       Ingredients:  flour, sugar, baking powder, salt, butter, eggs, apples, brown sugar, golden raisins, lemon juice, and confectioner’s sugar.

       Most of the time these days, because there are just the two of us here on a daily basis, I make small portions of the desserts so that they get eaten before they begin to be past their prime. When Mark saw this recipe, however, he requested the whole version…probably not a surprise as his favorite dessert is apple pie.  I had never heard of this dessert before, Dorie tells us that it is of Polish descent.  Truly, it is an apple pie baked in a springform cake pan with pie dough grated on the top instead of a second crust. It goes together quite easily and bakes nicely. I skipped adding the confectioner's sugar on the top as it has sugar in the crust and sugar in the filling, and that seemed like quite enough sugar going on. The result is delicious, very apple-y.  I am, however, holding him to his request as after one small piece of pie, I’m usually finished with my commitment of helping him to see it through. He says, “No problem, I’ve got this.”  Definitely a repeat for him for sure.

 
     If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

      The 16th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Szarlotka and can be found in the Baking with Dorie book on page 254. 

       Ingredients:  flour, sugar, baking powder, salt, butter, eggs, apples, brown sugar, golden raisins, lemon juice, and confectioner’s sugar.

       Most of the time these days, because there are just the two of us here on a daily basis, I make small portions of the desserts so that they get eaten before they begin to be past their prime. When Mark saw this recipe, however, he requested the whole version…probably not a surprise as his favorite dessert is apple pie.  I had never heard of this dessert before, Dorie tells us that it is of Polish descent.  Truly, it is an apple pie baked in a springform cake pan with pie dough grated on the top instead of a second crust. It goes together quite easily and bakes nicely. I skipped adding the confectioner's sugar on the top as it has sugar in the crust and sugar in the filling, and that seemed like quite enough sugar going on. The result is delicious, very apple-y.  I am, however, holding him to his request as after one small piece of pie, I’m usually finished with my commitment of helping him to see it through. He says, “No problem, I’ve got this.”  Definitely a repeat for him for sure.

 
     If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Banana Breakfast Squares

 
   The 15th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Banana Breakfast Squares and can be found in the Baking with Dorie book on page 84. 

       Ingredients:  all-purpose flour, whole wheat flour, instant espresso, baking soda, baking powder, salt, sugar, brown sugar, butter, oil, eggs, vanilla, bananas, buttermilk, oats, nuts, raisins, and flax seeds.

       This recipe comes together quickly and easily. I made half a recipe in an 9x9” pan and sent half home with Mark’s brother as these are filling and a small piece is a nice size breakfast bar.  You could just as easily freeze them if Mark’s brother is happening by your place anytime soon.  They were delicious, a nice and easy breakfast. Repeat worthy, a good place to use those really ripe bananas just sitting around.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

 

 

 
   The 15th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Banana Breakfast Squares and can be found in the Baking with Dorie book on page 84. 

       Ingredients:  all-purpose flour, whole wheat flour, instant espresso, baking soda, baking powder, salt, sugar, brown sugar, butter, oil, eggs, vanilla, bananas, buttermilk, oats, nuts, raisins, and flax seeds.

       This recipe comes together quickly and easily. I made half a recipe in an 9x9” pan and sent half home with Mark’s brother as these are filling and a small piece is a nice size breakfast bar.  You could just as easily freeze them if Mark’s brother is happening by your place anytime soon.  They were delicious, a nice and easy breakfast. Repeat worthy, a good place to use those really ripe bananas just sitting around.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Cranberry Spice Squares

       The fourteenth recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Cranberry Spice Squares and can be found in the Baking with Dorie book on page 109. 

       Ingredients:  all-purpose flour, whole wheat flour, rye flour, baking soda, salt, cinnamon, ginger, allspice, ground cloves, sugar, molasses, canola oil, egg, buttermilk, cranberries, cream cheese, butter, and confectioner’s sugar.

       This time of year, a bit cold and wintery, it’s always just so nice to be baking and cooking with cranberries.  While we love fresh, frozen, dried, juiced, etc. cranberries, Mark thought that he would like dried cranberries in these bars, so I went with those, the ones I had were plump and moist so I didn’t do anything further with them.

       The most time-consuming part of the recipe is gathering the ingredients and measuring them into the mixing bowls, once that it accomplished, it takes just a few quick minutes to mix and pour into the pan for baking.  After baking and cooling, the cream cheese frosting is easy and quick, icing the bars also quick. She suggested cutting the cake into 16 squares, a fine idea as they are rich and filling, a small one hits the spot.  We really liked these, they have a light gingerbread taste and it is fun to come across those tart chewy cranberries.  We will make them again for cookie trays for Christmas. Definitely repeat-worthy. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips, what a deal! 

Tuesdays With Dorie: Baking With Dorie - Pear-Comté Tart

       The thirteenth recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Pear-Comté Tart and can be found in the Baking with Dorie book on page 309. 

       Ingredients:  tart shell, Dijon mustard, eggs, cream, salt, pepper, nutmeg, Comté (or Gruyère or Sharp Cheddar Cheese), fresh pears, and walnuts.

       Tarts go over fairly well here and this one was no exception. With a nice salad, this makes a lovely lunch or dinner, depending on the portion sizes. The pears I used were very ripe so they truly cut like butter in the finished tart. If you want to really taste the mustard, use the full amount she gives, if not, go with a little less…we used the full amount. I didn’t have Comté so I used Gruyère and it was very flavorful and the nutty taste complemented the walnuts.  All in all, a great flavor combination, easy to make, and definitely worthy of a repeat now and again.  

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips, what a deal! 

Tuesdays with Dorie: Baking With Dorie - Caramel-Apple Crisp

 

      The twelfth recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Caramel-Apple Crisp and can be found in the Baking with Dorie book on page 250. 

       Ingredients:  flour, whole wheat flour, brown sugar, sugar, cinnamon, salt, butter, vanilla, oats, corn syrup, cream, and apples.  

       Any kind of crisp is always welcome around here, but apple crisp is probably the most requested.  This recipe adds the wonderful flavor of caramel into the mix, making it seem like you are eating a caramel apple…one could toss in a few nuts and, there you go, you are eating a caramel apple without the hassle of the stick. Easy recipe, no fancy ingredients, delicious from beginning to end.  Dorie suggested serving it with ice cream but we felt it was very sweet as it was so maybe just a dollop of unsweetened whipped cream and a big sprinkle of cinnamon would do nicely…and it did. Definitely repeat-worthy. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips, what a deal! 

Tuesdays with Dorie: Baking with Dorie - Glenorchy Flapjacks

       The eleventh recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Glenorchy Flapjacks and can be found in the Baking with Dorie book on page 211. 

       Ingredients:  oats, coconut, crystallized ginger, dried cranberries, salt, butter, brown sugar, Lyle’s Golden Syrup, and sesame seeds.  

       Until now, I had never heard of these, when I saw the name of the recipe, I thought they were some sort of pancake, but not so…they are a British treat Dorie discovered in New Zealand, a cross between a bar cookie and an energy bar.  The recipe goes together quickly and easily without a lot of fussing around and bakes for less than a half hour, so if you are looking for something along those lines, with the great flavor of toasty oats, coconut, cranberries, and ginger bound together with that caramel flavor, this one is for you.  And for us…we liked these very much.  Definitely worthy of a repeat.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  Currently there are two groups baking at this website:  this one, Baking with Dorie (BWD), and one that is in its final year, Dorie’s Cookies (DC), which uses recipes from that book.  We don’t publish Dorie's recipes here, but you can buy the book and have them all at your fingertips, what a deal! 

TWD: Baking with Dorie - Swirled, Spiced Sour Cream Bundt Cake

       The tenth recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Swirled, Spiced Sour Cream Bundt Cake and can be found in the Baking with Dorie book on pages 105-107. 

       Ingredients:  sugar, chocolate chips, nuts, cocoa powder, cinnamon, allspice, salt, flour, whole wheat flour, baking powder, baking soda, butter, brown sugar, eggs, vanilla, sour cream, confectioner’s sugar, and milk.    

       First off, I know I can’t hide this because the photos shows what it shows, so I’ll be upfront and come clean that there is no chocolate in my version of this recipe. Shocker that I would do this, I know. I was so excited when I read the name of the recipe and no mention of chocolate was made, so I thought I was home free.  Not so…when you read the fine print (known as the ingredients list), you find out quickly that chocolate makes an appearance, well, two appearances. I made it before Lent as I give up desserts for Lent (Mark, however, does not so I can continue to bake for him throughout the season), and I wanted to have one last dessert, as it were, before Ash Wednesday, so this is the No-Chocolate-Was-Harmed-In-The-Execution-Of-This-Dessert version.  I left out the cocoa powder completely and switched out the chocolate chips for butterscotch chips, which were very tasty in there as it turns out. Otherwise, everything else remained the same, and this was a wonderful bundt cake, worthy of repeat status for sure…and maybe chocolate will never be featured in future Swirled, Spiced Sour Cream Bundt Cakes from here.  You all do you.  This one was for me. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  Currently there are two groups baking at this website:  this one, Baking with Dorie (BWD), and one that is in its final year, Dorie’s Cookies (DC), which uses recipes from that book.  We don’t publish Dorie's recipes here, but you can buy the book and have them all at your fingertips, what a deal! 

TWD: Baking with Dorie: One-Bite Cinnamon Puffs

         The ninth recipe I made with the Tuesdays with Dorie: Baking with Dorie group is One-Bite Cinnamon Puffs and can be found in the Baking with Dorie book on pages 220-222. 

       Ingredients:  water, milk, butter, sugar, salt, cinnamon, flour, eggs, pearl or sanding sugar.   

       The idea of these little one-bite wonders sounded really appealing, but I bake for a guy and little tiny food is not his favorite, so I opted for making the two-bite version.  Dorie says in the book that these are favorites of the French and that little bowls of these can be found in the bakeries where customers buy them enthusiastically. I wish I had the pearl sugar to use but alas, I just had to sprinkle some powdered sugar on them and call it a day.  I think also next time I will go for the little small one-bites as these were okay, but I don’t think they puffed up as nicely and I think the little ones would be even more fun. They don’t take very long to make so I think I will keep trying this recipe to see if I can do better.  The taste was lovely, not too sweet, like little baby Croquembouche without any filling, but with a little punch of sweetness from the powdered sugar.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  Currently there are two groups baking at this website:  this one, Baking with Dorie (BWD), and one that is in its final year, Dorie’s Cookies (DC), which uses recipes from that book.  We don’t publish Dorie's recipes here, but you can buy the book and have them all at your fingertips, what a deal! 

TWD: Baking with Dorie - Whip-It-Up-Quick Cornbread

       The eighth recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Whip-It-Up-Quick Cornbread and can be found in the Baking with Dorie book on pages 339-340. 

       Ingredients:  butter, flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, cayenne pepper, eggs, buttermilk, and optional add-ins (bacon, corn, jalapeño, scallions, herbs, cheese).  

       I have made the same cornbread recipe for more than ten years, one from Nick Malgieri, it’s our favorite.  Until now…now we have two favorites and this recipe from Dorie is definitely one of them. The flavor is wonderful, nice and light and yet filling, the add-ins made it even more flavorful, I used bacon, jalapeño, scallions, and cheese.  She suggested 4 scallions but next time, I’m cutting that back to 2 scallions as we like them, but 4 was a bit too much of a onion-forward taste for me. The rest of the recipe works for me as written and I wouldn’t change another thing.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  Currently there are two groups baking at this website:  this one, Baking with Dorie (BWD), and one that is in its final year, Dorie’s Cookies (DC), which uses recipes from that book.  We don’t publish Dorie's recipes here, but you can buy the book and have them all at your fingertips, what a deal! 

TWD: Baking with Dorie - Grain and Seed Muffins

        The seventh recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Grain and Seed Muffins and can be found in the Baking with Dorie book on page 67. 

       Ingredients:  whole wheat flour, all purpose flour, baking powder, fine sea salt, cinnamon, baking soda, oats, wheat bran, brown sugar, eggs, milk, canola oil, maple syrup, sunflower seeds flax seeds, sesame seeds, and dried cranberries.

       Gather all your ingredients, measure them out, and this all goes together quickly, you don’t even need to get out the mixer. Mine were done in the amount of time the recipe specified, a few of them got the little fissures on the top, but mine didn’t really have the peaks that others seemed to be getting.  Might need to check the freshness of my baking powder and baking soda before my next bake.  All in all, peaks and fissures or not, this is an easy and great tasting muffin, full of flavor.  We will happily make and eat them again anytime.

        If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  Currently there are two groups baking at this website:  this one, Baking with Dorie (BWD), and one that is in its final year, Dorie’s Cookies (DC), which uses recipes from that book.  We don’t publish Dorie's recipes here, but you can buy the book and have them all at your fingertips, what a deal!