OH. MY. GOODNESS!!!! Thank you, thank you, thank you. I mean the sincerest of thank yous from the bottom of my clutter free heart:) Saturday was a huge success:) We opened at 7am, and by 8:30, I think most everything was gone!! My heart is full, my yard and garage...empty!! When the hubby and I made our budget for this upcoming renovation, this awesomeness you see below was NOT anywhere in said budget:( But after Saturday? Say hello to my dream come true:) My knight in shining armor. On a white horse. Lovely right??? Viking. Cotton White. And it's gonna be mine:) I can't thank you enough for showing up early Saturday morning, keeping your thoughts that I'm a hoarder to yourself, and helping me realize my dream:) xoxo, D :)
Dorie Greenspan's Touch of Crunch Chocolate Cake from Baking Chez Moi for Tuesdays with Dorie.
“Use what talents you possess, the woods will be very silent if no birds sang there except those that sang best.” -Henry van Dyke Yes it's true. Call me crazy, insane, completely cuckoo. But I'm a sellin my beloved 1906 bungalow. The hubby and I decided that while we LOVE this place like crazy, we LOVE rescuing old houses more. And there are SOOO many out there that need some lovin. Our kind of lovin:) Beautifying old houses is hands down, our favorite thing to do in the world:) I'm really excited about the creative road ahead! There's no better feeling than finding the "eyesore" on the street and turning it into the eye catcher! Can't wait to tackle the next one!! :) More info here:) Michele Wolff Betnar Wolff Team HomeSmart Elite Group 5225 N Central Ave, Suite 104 Phoenix, AZ 85012 602.329.2199 cell [email protected] www.centralphoenixaz.com
Lamingtons are a treat I became well-acquainted with during the two years I lived in Sydney. Cake, chocolate and coconut…all my favorite things in one delicious square, and I could find them …
Palets de Dames, Lille Style, are small, cake-like vanilla cookies, lightly glazed with a sweet icing. They are the first recipe the Tuesdays with Dorie group is making from Dorie Greenspan's new book, Baking Chez Moi, Recipes from My Paris Home to Your Home Anywhere. When I first found out about this book, I preordered it, sight unseen. I am such a fangirl. In this book, Dorie Greenspan has compiled a collection of simple dessert recipes that represent the various regions of France, where she has lived for almost 20 years. As always, Dorie makes what might seem complicated completely accessible. Palets de Dames are a favorite cookie in the patisseries in Lille, a city in northern France, according to the book. They also have various iterations across the country, but the ones in Lille have this lovely pale icing. These little two-bite cookies are so easy to make and so worth it. Perfect for afternoon tea. The recipe can be found here. To check out how other Tuesdays with Dorie participants liked the recipe, visit here. You can buy the book here.
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Finnish Pulla from Baking with Julia for Tuesdays with Dorie.
This Custardy Apple Square recipe is one I’ve actually made a few times now…maybe three or four. It was the first recipe I tried out when I got Baking Chez Moi and it’s so simple…
Perfect popovers from Baking with Julia by Dorie Greenspan. Recipe by Marion Cunningham.
I have a serious obsession with, no, addiction to scones. They are ones of my all time favorite breakfast foods. And that's saying something because I absolutely love breakfast. Especially when I get to linger over a great spread with friends or (on really special days) the quiet of my child-free home after dropping my kids off at school. There's just something about the light of the morning, a good book, a cup of steaming tea and warm, flaky scones that makes my day start in just the perfect way. My favorite scones have always been ones made with a copious amount of butter and cream. I've made versions with Meyer lemon, chocolate chunks, and even pumpkin. They always turn out just the way I like them- light and fluffy with plenty of rich flavor. So when these scones turned up in the Tuesdays with Dorie schedule I was a bit skeptical. How well would buttermilk do the job of replacing cream? Would the scones be too much like biscuits and not enough like the scones that I love? I am now officially a convert. These buttermilk scones were every bit as good as the cream based scones that I usually make. And I just loved the idea of creating the jam-filled pinwheel shaped scones. They were absolutely delicious, if a bit messy to fill and cut. I filled mine with home made fig jam, but I'm positive the scones would be just as wonderful with any berry flavored jam or even lemon curd (Oh! Now there's a great idea I just came up with.). Can't wait to see what other wonderful variations my fellow bloggers came up with? Check them all out on the Tuesdays with Dorie page! Buttermilk Scones Makes 1 dozen triangle shaped scones or 24 spiral ones. Recipe from Baking with Julia, edited by Dorie Greenspan. For the printable recipe, click here. I rarely ever follow a recipe exactly, but found little need to make any changes with this one. I did cut back on the butter needed to brush the tops (I only used about half of what the original called for). This recipe makes quite a few scones- directions for freezing uneaten scones are at the end. If I were to make these again, and I'm sure I will, I would probably halve to recipe. 3 cups all-purpose flour 1/3 cup sugar 2 1/2 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1 1/2 sticks unsalted cold butter (6 ounces), cut into small pieces 1 cup buttermilk 1 tbs grated orange zest or lemon zest 2 tbs. unsalted butter, melted, for brushing 1/4 cup sugar, for dusting the tops (If making the spiral scones) 4 tablespoons jam or jelly, and/or 4 tablespoons diced or small dried fruit, such as currants, raisins, apricots, or figs Position the oven racks to divide the oven into thirds and preheat the oven to 425°F. In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips (the first choice), a pastry blender, or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It's OK if some largish pieces of butter remain-they'll add to the scones' flakiness. Pour in 1 cup buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened--you'll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.) Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly--a dozen turns should do it. Cut the dough in half. TO MAKE TRIANGULAR-SHAPED SCONES, roll one piece of dough into a 1/2-inch-thick circle that is about 7 inches across. Brush the dough with half of the melted butter, sprinkle with 2 tablespoons of the sugar, and cut the circle into 6 triangles. Place the scones on a parchment lined baking sheet and set aside while you roll out the rest of the dough. TO MAKE ROLLED SCONES, roll one piece of dough into a strip that is 12 inches long and 1/2 inch thick (the piece will not be very wide). Spread the strip with half of the melted butter and dust with half of the sugar. If you want to spread the roll with jam and/or sprinkle it with dried fruits, now's the time to do so; leave a narrow border on a long edge bare. Roll the strip up from a long side like a jelly roll; pinch the seam closed and turn the roll seam side down. Cut the roll in half and cut each piece into six 1-inch-wide roll-ups. Place the rolled scones cut side down on a parchment lined baking sheet, leaving a little space between each one. Repeat with the remaining dough. Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature. If you're not going to eat the scones the day they are made, wrap them airtight and freeze; they'll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minutes in a 350°F oven.
A blog about culinary adventures, near and far. Recipes (with a focus on French food), travel stories, kids' cooking, cookbook reviews and more.
Packed with goodness (and chocolate) - Dorie Greenspan's "chunkers" from Dorie's Cookies for Tuesdays with Dorie.
A Cheesecake, Alsace Style is something very different from the thick and hefty cream cheese cheesecake that New York is famous for. This Alsatian cheesecake is made much lighter with fromage blanc…
As a child, there were a few movies I was a bit obsessed with…so you don’t think I’m too demented, I won’t mention that as a six-year-old I could recite lines from The Eleph…
Dorie Greenspan's Chocolate Pecan Pie Cookie Bars from Dorie's Cookies for Tuesdays with Dorie.
If you think Plain and Simple Almond Cake sounds a little unexciting, just change the “plain and simple” to “light and delicious” and go get to cracking yourself some eggs. …
Biarritz Cookies from Dorie Greenspan's Dorie's Cookies for Tuesdays with Dorie.
I’ve decided that I’m a fan of what Dorie calls “cocktail cookies”…cookies that that tiptoe the edge between sweet and savory. Like these Anytime Lemon Thyme-Apricot C…
Rugelach from Dorie Greenspan's Baking Chez Moi for Tuesdays with Dorie.
with apricot & scotch bonnet filling “Hungarian Shortbread” from Dorie Greenspan’s Baking With Julia (pp 327-328): these homely, rustic bars were my first Tuesdays With Dorie project, hosted by Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler. I have followed Tuesday’s With Dorie for some time now, and I’m very … tuesdays with dorie: hungarian shortbread Read More »
Just when TWD starts winding down one project, Dorie comes along with another challenge to keep us going. We have less than a year’s worth of cookies left to scoop, so why not fold her beauti…
Just when TWD starts winding down one project, Dorie comes along with another challenge to keep us going. We have less than a year’s worth of cookies left to scoop, so why not fold her beauti…
Merveilles from Dorie Greenspan's Baking Chez Moi for Tuesdays with Dorie.
Dorie Greenspan's Chocolate Pecan Pie Cookie Bars from Dorie's Cookies for Tuesdays with Dorie.
Tuesdays with Dorie: Baking with Julia - 85th installment. The recipe is Swedish Oatmeal Hardtack. (Running late on this blog - I'm gett...
I’ve been intrigued by Lora Body’s Salsa Quitza recipe for a long while…I’ve nominated it at least five or six times, but seems I was the only one so interested! With refri…
This weeks Tuesdays with Dorie was hosted by hosted by Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler. I was intrigued to learn what "Hungarian Shortbread" (pp 327-328) was. After making and eating it, however, I am still not quite sure of what makes it Hungarian, although it's the type
Whether it’s called crème caramel or flan, I am a huge fan. I don’t get people who think it’s too eggy, but I’ll just eat their portion as well, so it’s all good. Actu…
Rugelach aka Friendship Cookies from Dorie Greenspan's Dorie's Cookies for Tuesdays with Dorie.
Nutella Buttons I have 10 minutes to post this before I have to head out to work! So... I made these. I didn't put enough nutella...
Dorie Greenspan's Apple Kuchen from Baking Chez Moi for Tuesdays with Dorie.
A classic sponge cake without the benefit of butter or leavening, it rises light and fluffy and makes a lovely cake base for fruits, jam or other additions.
This week's Tuesdays with Dorie (TWD) recipe was chosen by Erin of Dinner & Dessert : Snickery Squares. Dorie describes them as "a made-...
These homemade popovers are crispy, puffy, light, airy, and custardy all at the same time. They're pretty magical and a baker's dream.
This fruit focaccia is so good for breakfast! It's great eaten unadorned on the day it is baked, and is excellent sliced in half, toasted, and buttered the next day. The fruit is macerated in hot water for about three hours, and then the resulting liquid is used for the water in the bread. How cool is that? This bread takes a little planning, because the second (of three) rises takes place in the refrigerator overnight, at least 16 hours, to develop flavor. It's worth it. I sprinkled the top lightly with demerara sugar, but you could also use turbinado or coarse white sugar. This recipe produces enough squares to feed a crowd, perfect for a Sunday brunch. This recipe was chosen for today's bake for the Tuesdays with Dorie, and is from the wonderful PBS series, Baking with Julia (Child) and the book edited by Dorie Greenspan. Julia always had a guest baker on her show who would share their recipes and techniques for some pretty amazing sweet and savory baked deliciousness. The original recipe can be found here. Here is how I slightly adapted it: Fruit Focaccia Recipe Ingredients 12 ounces dried reduced sugar cranberries 8 ounces golden raisins 3 1/2 cups hot water (115 to 120 degrees F) 5 tsp instant yeast 1/4 C honey Zest of one orange 15 ounces (3 3/4 C) unbleached all purpose flour 1 tsp salt 2 T unsalted butter, cut into small pieces Demerara sugar Instructions Place the fruit in a medium bowl and cover with the hot water. Cover with plastic wrap and let sit for three hours. Drain the liquid out of the fruit, reserving 1 1/4 cups for the bread. Press down on the fruit in the strainer to get out any excess water. Mix the juice, honey, and orange zest together in the bowl of a stand mixer. Add the flour and salt to the liquid and mix on low with the dough hook until incorporated, about 5 minutes, scraping the sides of the bowl as needed. Mix on medium for 10 minutes. Lower the speed to medium low and add the butter, one piece at a time. Increase the speed back to medium and knead for about 5 minutes. Lower the speed to medium low and add the fruit in 3 batches, until just incorporated. Place the dough into a large oiled bowl, cover, and let rise until doubled, about 3 to 3 1/2 hours. Press the dough down to deflate, cover with plastic wrap, and and place in the refrigerator for 16 to 24 hours. Line the bottom of a half sheet pan with parchment and spray it with spray oil. Place the cold dough on top of the parchment, and gently stretch it out, slowly pressing it with your fingertips to push the dough toward the sides of the pan. This may take a little while, as the dough is cold. The dough should almost fill the pan. If you end up with a one to two inch margin all around, don’t worry. Cover the dough with oiled plastic wrap and let rest until it warms up and begins to rise, about 3 hours depending on the temperature of the room. The dough is ready when it feels “spongy. When the dough is ready, and place a baking stone (optional) on a rack in the lower third of the oven, and preheat it to 400 degrees F. Lightly sprinkle the top of the bread with the sugar. Place the pan on the heated stone and bake the focaccia for about 25 to 30 minutes, turning halfway through. The top should be a deep golden brown. Slide the focaccia onto a cooling rack, and slide the parchment paper from underneath the bread. If you have two racks, you can invert the bread onto the rack, remove the paper, top the bread with the other rack, and flip it over. Cool right side up.
Vanilla Polka Dot Cookies from Dorie Greenspan's Dorie's Cookies for Tuesdays with Dorie.
Kitchn catches up with the queen of cookies.
Allspice Crumb Muffins
Finnish Pulla is a lovely bread, lightly sweetened and enriched with butter, milk, and eggs, similar to challah.
Pink Peppercorn Thumbprints from Dorie Greenspan's Dorie's Cookies for Tuesdays with Dorie.
I made the decision last week to quit doing the Tuesdays with Dorie. I find myself always playing catch-up and it’s becoming a chore. I sent the TWD ladies an email yesterday saying I am dr…
Bread is an amazing thing. Combine four simple ingredients, flour, water, salt, and yeast, and you can come up with so many different loaves, rolls, flatbreads, pastries, and other wonderful and delicious breads. For example, pita bread. How do little rolled out disks of dough suddenly puff up while baking, creating a big pocket of air, ready to be filled with tasty salads, spreads, or vegetables? It's pretty magical! This recipe makes 16 pita breads. Fortunately, you can keep the dough in the refrigerator for up to a week, and tear off a piece to make a pita bread when you want one. These can also be baked either in the oven or on a griddle. The dough begins with a sponge, a mixture of the yeast, water, and the whole wheat flour. The longer you let it sit, the more flavor you develop. You can use it within 30 minutes of mixing it, but it's even better to let it rest up to eight hours. We made some burgers with ground lamb, onion, coriander, allspice, cinnamon, mint, salt, and pepper, and used these pitas in the place of hamburger buns, dressing the burgers with lettuce, tomato, cucumber, and yogurt sauce. I also used these pita breads to make these Eastern Mediterranean Pizzas, another Tuesdays with Dorie recipe, and these Garlic and Sea Salt Pita Chips. Pita Bread Ingredients 1 tsp active dry yeast 2 1/2 cups lukewarm water 2 1/2 cups whole wheat flour 1 tbsp salt 1 tbsp olive oil 2 1/2 to 3 1/2 cups unbleached all-purpose flour Instructions Mix the yeast and water together in the bowl of a stand mixer. Add the whole wheat flour and stir until fully combined. Cover the bowl with plastic wrap, and let sit at room temperature for 30 minutes to 8 hours. Sprinkle the top of the sponge with the salt, and add the olive oil. Mix with a spoon or dough whisk. Add the all-purpose flour, one cup at a time, and stir. When you can no longer stir the dough with a spoon, move the bowl to the stand mixer and knead with the dough hook for about 8 minutes. The final dough should be fairly firm and shiny. Cover the dough and let it rise until doubled, about 2 hours. Position a pizza stone on a rack positioned on the lowest position of the oven. Preheat the oven to 500/550 degrees F. Divide the dough into four pieces and cover each with a damp towel or plastic wrap. Working one piece at a time, divide it into four equal pieces, and form them into balls. Roll each ball into a 6 to 8 inch disk. Bake each disk for about 7 minutes, flipping halfway through. The disks should puff up while baking. Cool on a wire rack, covered with a towel. These are best eaten the day they are made. They can also be wrapped and frozen for up to a month. Reheat in a 350 degree oven. Adapted from Baking with Julia, edited by Dorie Greenspan (as in Tuesdays with Dorie!).
If you’re wondering how to get cheese and custard and green stuff and pastry all in one dish, the answer is a Spinach-Mozzarella Pie with Parm Crumble! What we have here is basically a spinac…
