It feels like it’s been awhile since I did a Tuesdays with Dorie post (or any post, for that matter). My last one was only a few weeks ago, but considering I had done the baking for it a month or two prior, it feels like longer.
Yesterday I baked Fluted Carrot-Tangerine Cake. Except I like to call it “Tambourine Cake”. Here’s why:
Lately my daughter has taken an interest in helping me read the list when we go grocery shopping. She likes to read the list before we leave, then check it with me at the store. She carries the list for me, and helps me find the items. This is a big deal because we have struggled to interest her in functional reading outside of specified “reading time” at school or home.
The downside to having her help me read the list is that if the store does not have a particular item, she gets a little sad because her expectations were not met. Even though I assure her I can find the item at another store, she kind of obsesses about it until the item is in our possession. On Sunday, the store we were at did not have tangerines. So she asked me about it for the rest of the day, making sure I would be buying them the next day while she was at school. The cute thing is she pronounced tangerine as “tambourine”.
Yesterday when I picked her up from school, sure enough the first thing out of her mouth was, “Did you get tambourines?”. When we got home I showed her the tangerines I bought. I also showed her the tangerine cake I made with them. She liked her piece of cake as much as I liked mine.
The other Tuesdays with Dorie recipe for January was Lemon Squares, French Style. While I don’t have photographic evidence, I did make them in November for my mom’s birthday. They were a huge hit and probably the best lemon bars I have ever had. I will definitely be making them again!
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!
Welcome to another edition of Tuesdays with Dorie! This week we made tasty little cakes called Tiger Cakes.
Tiger Cakes are a traditional French pastry. They are made mostly from almond flour and butter, which gives them a moist, tender crumb. The name comes from the finely chopped chocolate that is added to the warm batter. In theory, the chocolate melts and forms stripes like a tiger. I don’t think I chopped my chocolate finely enough, because my cakes are more spotted like a leopard!
Dorie has us use mini muffin tins to make 24 small cakes. I used a mini bundt pan I got a few months ago for my birthday and got 12 cute bundtlettes. I finally got a chance to try Baker’s Joy, and my cakes popped right out of the pan. I have always struggled getting cakes out of pans (especially bundt pans of any size!), so this was truly a joy to experience.
These cakes are delicious! There is just the right amount of chocolate, and the moist, tender crumb is balanced nicely by a crisp exterior. Dorie is right when she says these go well with coffee. These will definitely be made again!
A few weeks ago, TWD had a rewind week, where we could catch up on a recipe we missed or remake a favorite. I chose the Chocolate-Cherry Brownies made by the group in June. While I made the brownies in time for rewind week, I didn’t get a chance to write about them because that week the whole family was sick with colds.
The brownies are delicious – very rich and fudgy. I liked them best cold from the fridge. Although they were good, I’m not sure I will make them again. They were almost too rich, and I like other things better. That doesn’t mean I had any trouble eating them!
I am enjoying the Tuesdays with Dorie excuse to bake more often. Look for something perfect for Fall in a couple of weeks!
Hi! How are you? I have been taking a bit of a blogging break. With the end of French Fridays with Dorie and a busy summer schedule, it seemed like the perfect time to take a break and focus on spending quality time with my daughter (who’s growing up way to fast!). But, I’m back briefly for Tuesdays with Dorie because I just couldn’t resist this recipe: Vanilla Mango Panna Cotta. I’ll be back to more frequent blogging in late August or September.
We love puddings and creamy desserts and Vanilla Mango Panna Cotta called my name. When I saw it on the TWD schedule I knew I had to make it. I have never made (or eaten?) panna cotta before, so I wasn’t quite sure what it was. It turns out panna cotta is an Italian pudding, thickened with gelatin rather than cornstarch or eggs. It is often served unmolded on a plate.
Vanilla Mango Panna Cotta is served in a glass or bowl because of the layer of pureed mango. The mango is left uncooked, and flavored with a bit of lime juice and optional honey (I left the honey out, but wish I had used some to round out the flavors). The mango layer is topped with a rich and creamy vanilla bean pudding.
This dessert was delicious and refreshing! It is perfect on a hot summer night, but because you can use frozen mango, it would also be nice in winter when you are longing for summer flavors.
You can find the recipe for Vanilla Mango Panna Cotta in Dorie Greenspan’s latest book, Baking Chez Moi.
Happy Tuesday! I hope those of you in the United States enjoyed your Memorial Day weekend. We had unseasonably rainy weather, so we didn’t get out as much as we had hoped. It was kind of like a typical Memorial Day weekend in the Pacific Northwest!
For Tuesdays with Dorie this week, we made a delicious cake called Rhubarb Upside-Down Brown Sugar Cake. I made it for my parents last weekend when they were here to babysit.
This cake is exactly what the name suggests: an upside-down cake, with rhubarb in the fruit layer and a brown sugar-based cake. What makes this cake so good is that the rhubarb is sauteed in lightly caramelized sugar before being placed in the bottom of the cake pan.
I went the simple route when serving my cake. I did not use the optional glaze, nor did I adorn the cake in any way. Dorie’s suggestions of whipped cream or crème fraîche and sliced strawberries would be wonderful. Vanilla ice cream would be good too.
This cake was a huge hit! My parents love rhubarb desserts, so my Mom plans on making this one again. My daughter scarfed her serving down. I loved the flavor of the brown sugar cake with the sweet-tart rhubarb. The cake was moist, but light. A winner!
I made two minor adjustments to the cake layer for my altitude and dry climate:
- Reduced baking powder by 1/8 teaspoon
- Added 1 tablespoon water
They must have worked, because the cake was wonderful!
Happy Tuesday! It’s been a while since I did a Tuesdays with Dorie post, but I couldn’t resist these little Nutella-filled cupcakes called Nutella Buttons.
These were fun little cupcakes to make, and very easy to whip up. They are a simple, vanilla-flavored cupcake made light and tender by folding in whipped egg whites. The fun surprise is the dab of Nutella in the middle of the cupcake!
I like that the cake is not too sweet; it provides a perfect foil for the sweeter Nutella. I also like that the recipe does not make too many mini-cakes. I got only 19 cakes out of my mini-muffin pan. Perfect for every day snacking!
None! With all those whipped egg whites (4 total) and only a small amount of baking powder, I did not have to make any adjustments to this recipe. Yay!
If you are interested in baking Nutella Buttons, you can find the recipe on Page 188 of Dorie Greenspan’s latest book, Baking Chez Moi. I also found the recipe here (this link also includes and interview with Dorie).
Happy Tuesday! I’m back with another installment of Tuesdays with Dorie. This week we made Lemon Madeleines! I was excited about this one.
These were a basic Madeleine recipe, with the addition of lemon zest in the batter, and an optional lemon glaze. Dorie taught us a few techniques to help achieve the iconic Madeleine “bump”, specifically, chilling the batter and pan, and preheating the oven with a baking sheet in it.
I left off the lemon glaze, mostly because I thought the little cakes would keep better without it. The lemon flavor of the finished Madeleines was very subtle; I’m sure it would be more pronounced with the glaze. I think you could easily leave out the zest and have a classic vanilla Madeleine.
I did not get the classic bump, though my cakes were nicely rounded. They had a lovely, light texture. I have to confess I have never had professionally-made Madeleines, but the texture and flavor of these was so nice, I have to think it was close to “the real thing”. These are by far the best Madeleines I have ever made.
I have mentioned before that I have to made adjustments to cake recipes because of my higher elevation. I made two small adjustments to this recipe and they seem to have worked well (except for my missing the bump). These are my changes for an elevation of 4500 feet:
- Added 1 tablespoon flour
- Reduced baking powder by 1/8 teaspoon
If you live at a higher elevation and need help with your cakes, I highly recommend the book High Altitude Baking: 200 Delicious Recipes & Tips for Great Cookies, Cakes, Breads & More.
My husband and I don’t generally do much for Valentine’s Day. We consider it a made-up, commercial holiday, and we don’t need a special day of the year to express our love for each other. However, this year my two Dorie groups presented the perfect excuse to make a fancy dinner to “celebrate” the holiday. I will tell you about the main dish on Friday. Today we will discuss the dessert I made: Marquise au Chocolat. This was the Tuesdays with Dorie dessert for last week (I’m posting a week late since I saved it for Valentine’s Day).
Marquise au Chocolat can be described in three words: frozen chocolate mousse. It truly is chocolate mousse packed into a loaf pan and frozen. It is sliced just before serving. The end result is a dense, almost fudgy, chocolatey treat.
I loved pretty much everything about Marquise au Chocolat. The flavor and texture are wonderful. I love that you can make it ahead – perfect for a dinner party.
This dessert was a big hit with my husband. All of his favorite desserts include the words “chocolate” and “mousse”, so I think this will go down as being one of his favorites from Baking Chez Moi.
It’s time for another Tuesdays with Dorie recipe from Baking Chez Moi! I was really looking forward to this one: Brown-Butter-and-Vanilla-Bean Weekend Cake. I love simple vanilla-flavored cakes, so this sounded right up my alley.
What makes this recipe special is the brown butter and the vanilla bean. Sure, it would be good with “unbrowned” butter and vanilla extract, but the inclusion of these two ingredients really adds oomph and complexity to the flavor.
As expected, I loved this cake! The flavor, the texture, everything about it. The tender but sturdy crumb was surrounded by a lightly crunchy crust. While I loved this cake on it’s own, it would be wonderful as a base for strawberry shortcake, or any recipe calling for pound cake.
I live at an elevation of about 4500 feet, so I usually have to adjust cake recipes so they rise properly. The adjustments I made seemed to work well. Here’s what I did:
- Reduced the baking powder by 1/8 teaspoon
- Added an extra tablespoon of cream
- Added a tablespoon of 1% milk
Note: I did not use the optional rum. If I had, I probably would not have added as much extra liquid.