Artwork by Jacob

Artwork by Jacob

Tuesday, April 24, 2018

Apple Matafan



I have never made or tasted a matafan. Dorie describes it as a large apple pancake. In the division of labor in my house, pancakes come under my husband's job description. I gave him the recipe and said "you're in charge". Good timing too as I ended up sick this weekend and probably would not have made it otherwise.

My husband made a full recipe; pancakes are beloved as are apples and anything made by Dorie. We easily got 8 servings out of the recipe. My husband admittedly burned it. He said "the recipe called for deeply browned but I think I burned it".  No matter we covered it with powdered sugar, my only contribution, and served it with maple syrup. A wonderful Sunday breakfast.

Apple Matafan page 341. To see what others made head over to TWD.

Tuesday, April 17, 2018

Kamish


Kamish, Mandelbrot or almond bread; no matter what you call it, it is a delicious cookie. Dorie says "think of them as the Eastern European version of biscotti" and that is exactly what we thought. Mine even look like biscotti compared to Dorie's version. These cookies were easy to prepare but you do need plenty of time for chilling and baking. I opted not to keep my cookies in the oven overnight and we were happy with results of the baked cookie. I made a full recipe, froze most of the cookies and will serve them for my upcoming milestone birthday!

Kamish page 280. To see what others made head over to Tuesdays with Dorie.

Saturday, April 14, 2018

Blueberry Bran Muffins


When I think of the phrase "when healthy meets delicious" I think of Ellie Krieger, I believe that is her tag line.  For this weeks challenge at I Heart Cooking Clubs I decided on Ina Garten's blueberry bran muffins. With a whopping 2 1/2 cups of wheat bran in the recipe, it packs a punch of fiber. I also watched the episode of her current TV show Cook Like A Pro in which she states you can make the batter the night before and bake in the morning. That is exactly what I did which made for easy prep and bake for breakfast. We loved these and thought they were moist and delicious. The recipe is available at the Barefoot Contessa website.

Wednesday, April 11, 2018

Light and Springy, Creamy and Great Cheesecake

If you haven't made Dorie's Light and Springy, Creamy and Great Cheesecake then you should. I have made it twice now and it is by far my most favorite cheesecake. This light and airy cheesecake is made with cream cheese and ricotta cheese and is whipped a whopping 12 minutes between all the ingredients. My guests prefer this cheesecake to traditional so I will keep baking it. You can find this recipe on Dorie's Website. Enjoy!

Viennese Sables


Butter, sugar, flour, the perfect trifecta. These simple butter cookies are my first try at Viennese Sables. When I soften butter for cookies I usually get it too warm but in this recipe it worked. Very warm softened butter is creamed with confectioners' sugar which was easy to do by hand with a spatula. Additional ingredients include salt, egg white, vanilla and flour. My piping skills are not as polished as a professional but I am proud of how good I did do for my first time. Dorie states "These taste exactly like those Danish butter cookies, the ones that come in the blue tin." And she is right they do but oh so much better. I think these cookies look fancy, are easy to make and taste great. A winner in my book.

Viennese Sables page 263. To see what others made head over to Tuesdays with Dorie.

Wednesday, April 4, 2018

Mocha-Ricotta Puffs

Tuesdays with Dorie
Dorie's Cookies

My Mocha-Ricotta Puffs are darker than Dorie's since I used dark chocolate cocoa powder. These are a wonderful mocha cookie, I noticed the chocolate and coffee but not the ricotta. They turned out as Dorie described crunchy around the edges and soft centers. I ended up cooking mine less time than the recipe called for to prevent burning. These were delicious and a make again recipe.

Mocha-Ricotta Puffs page 168. To see what others made head over to TWD.

Matzo Morsels


The first night of Passover we were invited by friends to attend their family seder dinner. I made Dorie's Matzo Morsels for one of the dessert selections. This is the Jewish version of haystacks. Bittersweet chocolate is melted with butter, add crushed matzo, stir until all coated then add dried fruit in my case raisins and chocolate chips. Chill in refrigerator or freezer until set. I was not able to obtain the round balls that Dorie does in her photo. These small bites were a huge hit with the crowd. They are a tasty little bite. In terms of labor, I still prefer the ease of my Legendary Matzo Buttercrunch recipe which can be made in one pan.

Matzo Morsels page 287.