Tuesday, March 24, 2015

Tuesdays with Dorie with K: Crispy-Topped Brown Sugar Bars



More Tuesdays with Dorie

Cover a cookie base with melted chocolate and caramelized Rice Krispies? 
Count K in.
She is rather partial to her very special Rice Krispies Treats

The process:
Cookie base: easy. 
Melted chocolate: easy. 
Caramelizing Rice Kripsies? "Mama, can you help with this part?" Sure, K. 

The verdict: A little sweet for me, but a big hit with K.

Tuesday, March 10, 2015

Tuesdays with Dorie with K: Lemon Madeleines

Here we are again with Tuesday's with Dorie. Up this time: Lemon Madeleines. 

As you can see from the picture above, we had to acquire a Madeleine pan. Our neighborhood package thief was apparently less excited about the pan then we were. We came home to find the package open outside our front door, with the pan still inside. Luckily, that and the squeezing of the lemons for juice were the hardest part of this project. In other words: another easy and excellent recipe.

Although I meant to simply follow the recipe, K made the batter while I was out and used the Meyer rather than standard lemons. Close!  I came home to chilled batter that we then spooned into the molds. After baking we dipped each cookie into the glaze, which was K's favorite part.



The verdict: K: "These were really good and I hope we can make them again. The glaze made them even better." I say: Indeed, we will be making these again. They were simple, tasty and pretty. Plus, not that we have the pan, it would be silly not to experiment with other flavors. 

Next up: Crispy-Topped Brown Sugar Bars on pg. 324

Tuesday, February 24, 2015

Tuesdays with Dorie with K: Blood Orange Tart (Pink Grapefruit Tart)


More Tuesdays with Dorie

In Baking Chez Moi, this recipe is for a Pink Grapefruit Tart with Campari included in the filling. That however was rather unappealing to bitter-hating K. To be honest, lemon and lime aside, she really does not care for citrus, so subbing lovely to look at blood orange seemed our best option. 

This was a recipe of many steps, so we made the tart over several days. On day one, K made the crust. That out of the way, next up was the lemon almond cream, followed by my favorite part, a blood orange cremeux. None of the steps were particularly complicated, but they include significant chilling time, so I'd suggest not trying to make this one the day of a party.

The verdict: Blood oranges instead of pink grapefruit and no Campari meant that we ended up with a different tasting final product. That said, although I agree with K that if we make it again, we'd try lime, we both enjoyed this one. Plus, pretty never hurts. 

Next up: Lemon Madeleines



Blood orange juice
Cremeux
A friend thought this looked like fancy little umbrellas.

Tuesday, February 10, 2015

Tuesdays with Dorie with K: Marquise au Chocolat







K eyed this recipe with some suspicion. "Mama, what is Marquise au Chocolat?" "Basically K, it is a frozen chocolate mousse." "Okay, I'll make that."

So make it we did, chopping and melting chocolate with butter over a pot of simmering water and allowing it to cool before adding our sugar and egg yolk mixture. Next up, one of K's favorite kitchen tasks, the whipping of the heavy cream. Finally, the chocolate mixture was folded into the cream, before being scooped into a loaf pan and frozen. As you can see above, if you don't fold completely, you may end up with a white streak or two in your finished product. It will taste just fine anyway.

The verdict: Another hit. Although we are more fruit than chocolate lovers, we'll be making this again. K loves frozen treats of all sorts and I appreciated being able to keep the leftovers in the freezer for a party later in the week. We'll make this again, though next time may add the suggested cookie crumbles.

Tuesday, January 27, 2015

Tuesdays with Dorie with K: Brown Butter and Vanilla Weekend Cake

The cake
Butter, melted.

Butter, browned

The night I brought the galley home, K made the Plain and Simple Almond Cake. Two days later, she made the Apple Weekend Cake. Suffice it to say, we are very much fans of the Simple Cakes chapter of Baking Chez Moi.
When the Brown Butter and Vanilla Weekend Cake was selected for Tuesday's with Dorie, I was pleased. The recipe is simple, but browning butter is something we can all use some more practice at.  Unlike the last project, we stayed fairly true to the recipe, though we substituted rye for  rum.

The verdict: No surprise that we liked this one. Straight out of the oven it was nice, but as promised was much better the next morning. I've been breaking off pieces for the last few days and look forward to trying it toasted, as suggested.

Tuesday, January 13, 2015

Tuesdays with Dorie with K: Granola Energy Bars



Here we are again, with a much easier recipe for Tuesdays with Dorie. In fact, the only challenge was finding the brown rice syrup. Three stores later, we were ready to go with more than a few changes to the recipe. K was rather enthusiastic about some of the listed add-ins so almonds, sunflower seeds, pumpkin seeds,  dried fruit and coconut became pecans, dried nectarines and chocolate chips.


The elusive brown rice syrup
Nuts and oats pre-toasting
Ready for the oven
After baking
The verdict: Easy to make and I appreciate the flexibility of the recipe, but this is not one that will go into regular rotation at our house. K is, sadly, not a huge oats fan and I just don't eat a lot of granola or energy bars. 

Next up: Brown Butter and Vanilla Bean Weekend Cake!

Saturday, December 27, 2014

Tuesdays with Dorie with K (Late): Buche de Noel



Tuesdays with Dorie time again! It would be hard to exaggerate here how nervous I was about this recipe. K and I tend to be very good at making cakes that taste good, but well, decorating can be a challenge. Plus, for several years now, we have had the annual "yelling about the gingerbread house," during which we takes turns blaming each other for the house's eventual collapse. (Spoiler: this problem can helped by toothpicks.)






But onto the Buche. K decided that she wanted to skip the praline and instead decorate with marzipan because "that is what a buche is supposed to have." So that simplified things quite a bit. The cream cheese based filling was simple enough, though I would up the quantity next time. The cake also was easy. Then it was onto the first rolling, which went better than expected. Unrolling revealed a few cracks but we continued on, filling and rolling again, reminding ourselves that any cracks could be hidden by frosting. Now onto the frosting, which sure enough, hid our cracks.



The verdict: much easier than a gingerbread house! The taste: I loved the filling and cake, K was enamoured of the frosting. We'll be making this one again.