Happy New Year! I realize I’ve been a missing-in-action the last few months. I have been having trouble finding my blogging rhythm ever since French Fridays with Dorie ended. I have plenty of ideas about what I want to share with you, but so far the execution has not happened. Maybe in the new year?
In the meantime, here is a quick and dirty catch-up of the Tuesdays with Dorie recipes I have made over the last few months.
What a clever idea! Little mini pies baked in muffin tins. I cut the recipe in half and made six pielettes. My only issue with these was that my filling did not entirely “fill” each pielette. They sure were tasty though!
Chocolate-Covered Toffee Breakups
There is only one word to describe this toffee: Wow! It was SO GOOD! It’s a good thing I gave most of this away, because I may have eaten it all within a day or so if I hadn’t. It was very addictive.
A Note About Making this at High Altitudes: To make the toffee, you have to bring the sugar mixture to 300° F. At higher altitudes, since the boiling point is lower, you need to bring the sugar mixture to a lower temp, otherwise it will burn. I took mine off the heat at 292° F and it was perfect. To find the appropriate temperature for your altitude, check out this site: http://bakingwithaltitude.com/high-altitude-candy-making-tips/.
Stained Glass Cookies
My daughter and I made these together a few days before Christmas. It turns out we aren’t very good at filling the holes with the crushed lifesavers. I like the way they look though; kind of like water colors. These were fine, but I wasn’t wowed by them. I would make them again as a fun Christmas activity, but otherwise I would skip the lifesavers and make basic vanilla cookies, maybe with a sprinkling of colored sugar on top.
I hope 2016 treats all of you well. See you in the new year!