What would win in a baked goods battle between a chocolate chip cookie and a brownie? Hard to decide? How about if you make a brownie topped with a layer of chocolate chip cookie dough? That is exactly what this week’s Tuesdays with Dorie selection was. The recipe was selected by Beth of Supplicious and you can find it on her blog here.
I quite like these brownies, though the mister proclaimed that the cookie layer reigned supreme and proceeded to swipe the cookie layer off the top of my piece. The brownie layer is moist and rich, just the way I like my brownies. So, I wasn’t too upset when my husband stole my crispy cookie layer.
The recipe was easy to make although it did involve an extra bowl to mix the brownie layer and cookie layer separately. But, I burned a few calories washing out the bowl between layers… calories that I quickly consumed and then some eating these tasty little treats.
And here’s my dirty little secret: I didn’t realize that I was completely out of vanilla until I went to bake these, so I omitted it entirely. they still came out great. You couldn’t tell the vanilla was missing. Needless to say, the next day I picked up a new bottle of vanilla.
Ah lemon. My husband was not excited that I was baking a lemon dessert again. But tough luck for him since this week’s Tuesdays with Dorie recipe was for the Tartest Lemon Tart. This tart is made with an sweet almond crust and a filling made from whole lemons. Not a bit of the lemons goes to waste, other than maybe the seeds.
In an attempt to reduce the bitterness, I blanched the lemon peels before blending them with the other ingredients to make the filling. The tart was easy to make with the most time consuming thing being the crust.
We haven’t tasted it just yet, but maybe I will sneak a piece tomorrow morning. Lemon Tart isn’t that far from a lemon danish. right?????
This week’s TWD recipe Tartest Lemon Tart was selected by Babette of Babette Feasts. She has the recipe posted on her blog here, so stop by and check it out.
I’ve made tiramisu several times in the past so was interested to see exactly how Dorie Greenspan’s twist on this classic dessert would turn out. Dorie’s tiramisu cake is a layer cake made with yellow cake, a creamy marscapone frosting, a liquor syrup, and chocolate.
I was extremely tempted to make a mini version of this cake or turn it into a trifle, since I’ve stated before, frosting cakes is not my strong suit. But, I was feeling slightly less than creative and ended up pretty much following the recipe word for word. I skipped sprinkling the cocoa powder on top but did put some Trader Joes chocolate covered espresso beans on top.
For being a tiramisu cake I found this cake to be a little dry. I think one of the best parts of traditional tiramisu is the way the ladyfingers end up nice and moist and the flavors meld. I didn’t quite have that result with this cake. Perhaps if I make this cake again I will double the syrup to allow the cake to have a more boozy soak.
The recipe for this cake can be found in Bakingby Dorie Greenspan or on Megan’s blog My Baking Adventures. Check out how the rest of the bakers did with this cake on the Tuesdays with Dorie blogroll.
I make bread pudding quite frequently. I make a pretty mean bread pudding with bourbon and a whole truck full of sugar. That bread pudding has many fans amongst my family.
I recently made my first ever chocolate bread pudding using Dorie Greenspan’s recipe for Four Star Chocolate Bread Pudding. This recipe for bread pudding isn’t loaded with booze like my old stand-by, which is a good thing since one of our dinner guests the night I made it was 5 6 months pregnant.
I modifed Dorie’s recipe slightly by using a combination of bittersweet and semi-sweet chocolate. I used a beautiful challah bread from a local bakery and tossed in some golden raisins and semi-sweet chocolate chips. We served it slighly warmer than room temperature. I topped it all off with some homemade whipped cream and served it with a bowl of fresh berries. The bread pudding was moist and lightly chocolatey. We enjoyed it, but my husband asked me to make the boozey one next time. 😉
You can find the recipe for this bread pudding on Lauren’s blog: Upper East Side Chronicles.
Plain yogurt is one of those staples that we always have in our fridge. We use it a lot… in raitas, sauces, baking… you name it. I was thrilled to discover that I already had all the ingredients for Dorie Greenspan’s French Yogurt Cake already on hand in my kitchen…no need to run out to the grocery store.
I changed Dorie’s recipe slightly to use orange zest instead of lemon zest in the cake batter and to glaze the top with orange marmalade instead of lemon marmalade.
The yogurt cake was almost everything my husband looks for in a cake: moist and citrusy. He uttered a “Woah” as he took his first bite.
For the recipe go here to Liliana’s blog My Cookbook Addiction. Thanks Liliana for selecting the recipe!
Check out what the other TWD bakers are making on the TWD blogroll.
So, this week’s TWD recipe was Blueberry Crumb Cake, but I just had to Mango-it-up. I substituted diced fresh mango for the blueberries and orange zest for the lemon zest. I also veered off the beaten path slightly from Dorie’s instructions and mixed the crumb topping by hand rather than drag the food processor out of its hiding place. Plus, I baked this cake in the wee hours of the morning and didn’t want to wake up my honey with the whirring of kitchen machinery.
The resultant cake was moist and studded with juicy bits of mango. The cinnamon, nutmeg, and orange zest in the batter added a nice flavor the complimented the mango well. Though my husband did use this as another opportunity to preach to me about how the mangoes in American supermarkets are nowhere near as good as the ones that he can get back home. Sigh, then take me THERE and buy me a mango!
Sihan of Befuddlement chose Dorie’s Blueberry Crumb Cake for this week’s Tuesdays with Dorie selection. She has the recipe posted on her blog so be sure to stop by and check it out.
I saved this Dorie recipe until St. Patrick’s day since I decided to Irish-it-up a bit by substituting in Irish Whiskey for the Armagnac. I reconstituted 1/8 cup of golden raisins in 1/8 cup of Irish Whiskey and then dumped those drunken raisins into the deeply choclatey cake batter. I halved Dorie’s recipe and made it in a 4″ spring-form pan instead of an 8″ spring-form pan since I was already baking another booze-y Irish cake for St. Patrick’s Day and didn’t want booze-y cake overload.
As I’ve already asserted, a cake decorator, I am not! (anyone local want to go take a cake decorating class with me???) And this poor baby got beaten and battered during the 50 mile stop & go car ride to my mothers house. Even if it was beaten with a Blarney Stone, it was still pretty tasty. It was very dense and moist and had a rich chocolate flavor and you could definitely taste the Irish Whiskey!
For Dorie’s original recipe head of to LyB’s blog And Then I Do The Dishes. She selected this recipe a couple of weeks ago for Tuesdays with Dorie. Her cake came out much prettier than mine. (of course!)