Tuesday, November 28, 2017

Desert Roses

Desert Roses, unbaked candies, are like many other melt and stir recipes that I used to make in December with my children.

The main ingredients are butter, chocolate, and cornflakes, with various add-ins (coconut, dried fruit, nuts).

These candies have a more sophisticated taste than those confections from the past because the chocolate is bittersweet.  Though the recipe calls for sweetened coconut I used unsweetened because that is what I had, and I regretted that.  My candies could have been a little sweeter.

Unable to find dried cherries I used dried cranberries, which I was unable to taste in the finished candy.  The dried apricots were lovely.  I wished I had left the walnuts in larger pieces so that I could taste them.

I brought the Desert Roses to a gathering where they were all eaten and the recipe requested.  This is a recipe I will make again.

Wednesday, November 8, 2017

Kerrin's Multigrain Chocolate Chip Cookies

Chocolate chip cookies made with oatmeal, nuts, and other interesting additions are one of my favorite things to bake and to eat.  I was keen to try Kerrin's Multigrain Chocolate Chip Cookies from Dorie Greenspan's Dorie's Cookies.

These cookies use a mixture of white, whole wheat, and buckwheat flour, as well as kasha.  Dorie specifies Wolff's granulated kasha, which I was unable to find.  I substituted finely chopped walnuts, which seemed to disappear on the dough.  The baked cookies were missing the crunchy, satisfying texture that I was anticipating.

I've never baked with buckwheat flour before and look forward to trying other recipes to use up what I bought for the cookies.  I will try this recipe again if I am able to find the kasha.

Tuesday, October 31, 2017

Classic Jammers

Jammers, cookies that Dorie dreamed of and then baked when she awoke, are indeed special.

The cookies have a shortbread base and a jam center surrounded by streusel.  They are baked in muffin tins which give them a nicely finished round shape.  I was impressed at how good they looked and tasted. 

Unfortunately all the cookies were eaten before I grabbed a photo.  This is a recipe I will make again when I want something that looks like it came from a bakery.

Monday, October 23, 2017

Moka Dupont

"An icebox cake constructed of store-bought cookies, dunked in sweetened espresso and layered with a quickly made buttercream."  That's how Dorie Greenspan describes Moka Dupont.

This easy to make treat is an icebox cake, something I've never eaten or made before.

I was surprised and pleased to find the Petit Beurre cookies at my supermarket.  I soaked the cookies quickly in hot coffee and laid them two by four on the serving plate.

The buttercream recipe includes a raw egg which I left out, adding a bit of extra butter and chocolate in an effort to add volume.

As described in the recipe I built the cake with three layers of cookies with buttercream in between.

The cake was not very tall but looked festive and tasted great.



Wednesday, October 18, 2017

Crumb-Topped Apple Bars

Dorie's recipe for apple bars topped with crumbs is a great one to throw together with what you've got in your kitchen.  The crust and crumbs are a buttery sugar cookie dough, with cut up apples in between.  I'd like to try repeating this recipe with other fruit like peaches or blueberries.

Next time I will use the mixer instead of the food processor, shorten the baking time on the crust, and add more fruit.

Tuesday, October 3, 2017

French Snacklettes

French Snacklettes, from the every day section of Dorie's Cookies, are a plain chocolate cookie with ground almonds and cinnamon.  Not finding any almonds in my freezer I made these with almond flour.

The dough was very crumbly.  I kept mixing and mixing and finally it sort of stuck together when I pinched a piece.  I didn't add the chopped chocolate because I thought the dough would not hold it.

I wanted to shape the dough into pyramids as illustrated in Dorie's Cookies but it was so crumbly and difficult to press together that I abandoned that idea.

The cookies don't look like much but the taste is chocolatey and rich.  These will be great for anyone who loves chocolate.

Monday, September 4, 2017

Two-Bite One-Chip Cookies

These are tiny little cookies made from a chocolate chip cookie dough, shaped around a single chocolate chip.  Each cookie uses one teaspoon of dough.  It takes some time to scoop the dough, roll it into a ball, press the chocolate chip into the dough, and then reshape the dough.  Baking time is only 6-7 minutes.  The end result is a whole bunch of cute cookies, perfect for a potluck.  I was glad I added the optional cinnamon.  It made the cookies taste special.