Artwork by Jacob

Artwork by Jacob

Tuesday, May 22, 2018

Springtime Cookies and Curd

Tuesdays with Dorie
Baking Chez Moi

Springtime cookies and curd was a lovely dessert to usher in the new season. The base of this parfait dessert is double-butter double-baked petit beuree cookies. This is a cookie I have not heard of before nor have I tasted. It was a sweet, crunchy cookie that had multiple steps to make. 

I seem to need a master class on curd and custard as I always make errors. I made a half recipe of the grapefruit curd and mine came out pudding-like not pourable like Dorie states in the recipe. It did not affect the taste of the dish but I never get the consistency correct. 

For the strawberries, I did not have Kirsch but I did add a little Chambord which tasted nice. 

Overall, it was a tasty dessert but it sure was a lot of work for only three portions. I think I will leave this one for the professionals. To see what others thought head over to Tuesdays with Dorie.

Monday, May 14, 2018

Vanilla-Brown Butter Madeleines

Tuesdays with Dorie
Dorie's Cookies

This is my third recipe of madeleines I have made from one of Dorie's cookbooks and so far they have all been a hit. The latest with a fresh vanilla bean and brown butter was delicious. By chilling the dough over night in the pan, I was able to get the quintessential bump that madeleines are known for. Another make again recipe from Dorie.

Vanilla-Brown Butter Madeleines page 316. To see what others made head over to Tuesday with Dorie.

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, 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.