Merry Christmas

We wish you a Merry Christmas

and a very Happy New Year

TWD-My Favorite Pecan Pie

I love pecan pie. Nothing says holiday more than a pecan pie for dessert. But while pecan pie is great it can cross the line and become too sweet and gooey. This recipe combines just the right amount of syrup and sugar for a great pie. The chocolate and cinnamon give it just a little extra zip. I decided not to add the espresso powder and thought that it tasted really good. I also cooked the pie about 10 minutes longer than the recipe called for because runny pecan pie is a faux pas in my humble opinion.

I like to eat pecan pie while it is still warm. The problem with that is you can't get a pretty slice. Oh well, such is life. Thanks to Beth of Someone's in the Kitchen with Brina for choosing this wonderful recipe for this weeks Tuesdays with Dorie.

Cafe Volcano Cookies

This weeks selection for Tuesdays with Dorie is Cafe Volcano Cookies and it was chosen by Mcduff of The Lonely Sidecar. These are a very different cookie, not at all like anything that I have ever made. They are simply nuts (I used pecans and almonds) sugar, egg whites, and some instant espresso. They bake up to a cratered crispy concoction. I'm not sure if mine were a success or a failure. I forgot the coffee in the first dozen that I baked and we liked them a lot better than the ones with the coffee.

TWD Sables

Tis the season for.......COOKIES. This weeks recipe for Tuesdays with Dorie is sables and it was chosen by Barbara of Bungalow Barbara. These cookies are super easy to make. They are very buttery and crisp and similar to sugar cookies. Add a sprinkling of colored sugar and they are festive and just the right addition for all of your Christmas cookie trays. Happy Baking to all.

Sugar-Topped Molasses Spice Cookies

Cookies. Yummy, spicy and perfect for fall. Thanks to Pamela of Cookies with Boys for picking this weeks recipe for Tuesdays with Dorie.

Cran-Apple Crisp

This weeks Tuesdays with Dorie selection is Cran-Apple crisp and it was chosen by Em of The Repressed Pastry Chef. I'm afraid I only made plain apple crisp because there were no fresh cranberries to be found, but it was still very good. It smelled wonderful baking. The topping was the star of the show here. I think that the combination of the crumb topping is the best I ever tasted.

I used Cameo apples in the crisp. This was the first time I had these apples and I thought they were great. They were juicy and crisp and had just a bit tart. If you haven't tried them please do. Thanks to Em for choosing this recipe.

Cherry-Fudge Brownie Torte

This weeks recipe for Tuesdays with Dorie is Cherry-Fudge Brownie Torte, and it was chosen by April of Short + Rose. All I can say is -OH MY GOODNESS, this is really good. I believe that this has to be one of my top five recipes that we have made from this book. If you are undecided about making this please. please try it. The ingredients are a bit pricey but well worth splurging on.
The bottom layer is a chocolate brownie stuffed with dried cherries, cherry preserves and chocolate chunks. The top layer is a mousse made with cream cheese, mascarpone cheese, and whipped cream. Together they form a super yummy dessert.
I failed miserably when trying to create the fancy design on the top. I needed to let the moussse set longer before I tried to pipe on the cherry preserves. Next time I will just stick to a sprinkling of cocoa power. Thanks again April for choosing this wonderful recipe.