TWD-Low and Luscious Chocolate Cheesecake

This weeks selection for Tuesdays with Dorie is Low and Luscious Chocolate Cheesecake and it was chosen by The Tea Lady of Tea and Scones. WOW, is all I can say about this cheesecake. This is one great cheesecake. I also believe that it may be one of the easiest cheesecake recipes that I have ever made. Lets face it cheesecake can be fussy with water baths and wrapping in foil. This recipe has none of that. Just mix the few simple ingredients in the food processor and bake. It just couldn't be easier. Dorie says that the cream cheese mixture will look like white velvet. This gives the cheesecake a smooth as silk texture. Yummy.

My husband said that this is his new favorite cheesecake and it may be mine too. Thanks again Dorie and Tea Lady for this great recipe. Hope everyone is having a great holiday season.

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.

TWD Sweet Potato Biscuits

Sweet Potatoes -I'm not a big fan. I spent most of my life not even trying them. So when I saw that this weeks recipe for Tuesdays with Dorie was sweet potato biscuits I wasn't too excited but decided to try them anyway.
A few years ago my friend Deb gave me a great recipe for sweet potato casserole. It is topped with brown sugar and pecans and is really better than dessert. It has changed my opinion of sweet potatoes much for the better. After making these biscuits I must say that they are pretty good too.
They are quick and easy to make and they freeze well. They also make a nice for a change from regular biscuits. I served them for breakfast with homemade apple butter. My husband who doesn't eat sweet potatoes at all loved them.
Thanks to Erin of Prudence Pennywise who selected this weeks recipe.

TWD Allspice Crumb Muffins

This weeks recipe for Tuesdays with Dorie is allspice crumb muffins. These are quick and easy to whip up. The allspice in both the crumb and the muffin batter gives them a nice change from most muffin recipes. The crumb topping is really good, so good that I used too much. The crumb slid off the tops and flattened out the muffins. They weren't all that pretty but they tasted crunchy and wonderful. Make these and your house will smell spicy and great for fall. Thanks to Kayte of Grandma’s Kitchen Table for picking this great recipe.

TWD Chocolate-Crunched Tart

Carla of Chocolate Moosey chose Chocolate-Crunched Caramel Tart, for this weeks Tuesdays with Dorie. If you are looking for a super rich chocolate dessert that looks like you went all out, this is for you. I loved the sweet tart dough and the layer of caramel and peanuts was delicious but, the top layer of chocolate gauche was almost too rich to eat. I caution you to follow the instructions very carefully and use low heat when making the caramel. I burned the first batch and had to make it over. I also decided to use half bittersweet chocolate and half semisweet chocolate to try to tone down the chocolate flavor a bit.

My family's opinion on the tart was split. Half liked it and the other half thought that it was just too rich. They all loved the caramel and peanut layer. I was undecided but I will say that I enjoyed it much better the next day after it was well chilled. The crust was still good and the chocolate layer tasted like truffles.

TWD, Cottage Cheese Pufflets

The recipe for this weeks Tuesdays with Dorie is Cottage Cheese Puffletts. This recipe was very similar to last weeks recipe including making a diva dough. If you remember to keep the dough well chilled you should have no problems making these little gems. I filled the pufflets with Raspberry Jam and they were quite tasty but they looked a little plain. I decided to top them with a little melted chocolate to give them just a little something extra. Thanks to Jacque of Daisy Lane Cakes for choosing this recipe.

TWD Flaky Apple Turnovers

Julie of Someones in the Kitchen picked Flaky Apple Turnovers for this weeks Tuesdays with Dorie. Nothing screams Fall like a apple and cinnamon dessert and this one is a keeper. These little hand pies are delicious and are fairly easy to make. The dough is pretty high maintenance but well worth the effort. The dough must be kept very cold to work with. My first tray of the turnovers turned out very rustic (ugly). I rolled up the leftover dough and chilled it for a couple of hours and tried again. This time I just rolled it out on the counter with some flour and it was much easier to work with. I froze the remaining pies and cooked then straight out of the freezer.

The second batch turned out looking much better. I spooned a little glaze over them and they were super yummy. The turnovers are good served hot or cold. This is a great make ahead dessert to have stashed in the freezer.

TWD Chocolate Souffle

Anxious is the best word to describe my feelings about this weeks Tuesdays with Dorie. I had never made a souffle and have been wanting to try one for a long time. I had even bought a cute souffle dish years ago and had never used it for anything other than a serving dish. I was so anxious about preparing the recipe that I turned into a complete air head. I misread the recipe not once but three times with things that could have caused a disaster. I was so happy to get to use my souffle dish only to discover at the last minute that it was much to small. I was determined to use all six egg yolks for some reason. And I also failed to purchase enough bittersweet chocolate. The chocolate issue was solved by using 4 ounces bittersweet chocolate and 2 ounces semisweet chocolate.

I was happy with the results of the souffle but I feel that I have much room for improvement. The chocolate mixture was very tasty and I would probably use that again. I didn't get a wonderful rise with my souffle but I think that came from beating the egg whites too long. Overall I loved this recipe and I can't wait to try it again. Thanks to Susan of She’s Becoming DoughMessTic for choosing this recipe.

TWD Espresso Cheesecake Brownies

Melissa of Life in a Peanut Shell chose Espresso Cheesecake Brownies for this weeks Tuesdays with Dorie. I love all of these flavors alone but I wasn't so sure about combining them together. I should never have doubted Dorie. These brownies are deliciously different. The flavors all blend together to make a creamy, chocolate treat. I also thought that the sour cream topping gave the brownies a nice finish. I served these at a family cookout and everyone came back for seconds.

Creamiest Lime Cream Meringue Pie

This weeks selection for Tuesdays with Dorie is Creamiest Lime Cream Meringue Pie and it was chosen by Linda of Tender Crumb. I love this pie. It is tart, cool, and creamy. The graham cracker crust and hint of ginger were a nice change from regular lemon meringue pie. I left out a stick of the butter and was still happy with the results. Remember to allow for chilling time after making the cream and again after browning the meringue. The only downside to this recipe is having to use the blender, food processor, and mixer. I didn't care. This pie is worth the extra time and effort.

TWD Applesauce Spice Bars

Fall is in the air, so let the fall baking begin. Here in Kentucky we have had a really wacky summer. July was really cool and rainy. In August summer has finally arrived with all of its sticky humid weather. That's not to say a sticky apple dessert can't be a pleasant reminder of the cooler days to come. These bars are are stuffed full of good healthy things, applesauce, chopped apples, pecans, and raisins. The glaze is wonderful-gooey and sweet. It will have you scrapping the pan to get every last drop. These are great with morning coffee but I bet they would be great packed for lunch or as an after school snack. Thanks to Karen of Something Sweet by Karen for picking Applesauce Spice Bars for this weeks Tuesdays with Dorie.

Brownie Buttons

This weeks recipe for Tuesdays with Dorie is Brownie Buttons. Two words describe these little jewels-cute and easy. These brownies cook very quickly so be sure to keep an eye on them. If you aren't fond of cake-like brownies you may want to take then out of the oven a couple of minutes sooner than the recipe calls for. The white chocolate gives them a fancy touch. They would make a great addition to a cookie tray. Thanks to Jayma of Two Scientists Experimenting in the Kitchen for choosing this recipe. I would also like to thank my husband for filling in for me last week.

Banana Bundt Cake

This week's TWD recipe is Banana Bundt Cake. (this is being written my wonderful husband because I "have no energy and am worn out!") Really, my wife just started back to school this week and is tired from the change of schedule. So, I volunteered to post for her. I have no idea how she made this, but I do know that it TASTES GOOD! Reminds me of banana nut bread, which she also deliciously makes.

Slice of Cake....what else can I say? I said how good it tastes, didn't I? Hopefully she returns next week!

TWD Vanilla Ice Cream

Ice cream is the perfect summer treat. Nothing says summer like a bowl of sweet creamy ice cream. Thank you Dorie for changing the way I make ice cream and thank you to Lynne of Cafe LynnyLu for choosing Vanilla Ice Cream for our recipe this week. I used to bring out the big old fashioned freezer, salt, and lots of ice. I used a recipe that didn't require cooking but it didn't have the rich flavor that this ice cream does either.

I have made this ice cream four times in the last month. It's really easy to make, just be sure to give it plenty of chilling time. I like to let the custard mixture chill overnight. Then it takes about 20 minutes to freeze in the ice cream maker. It also needs to chill out in the freezer for several hours before it's ready to eat.

I have made vanilla, banana, and this week I used fresh blackberries. All have been delicious. It's also yummy when served with blackberry cobbler.

TWD Raspberry Blanc-Manger

It's not Tuesday, sorry I'm a little late. This weeks recipe was Raspberry Blanc-Manger and it was chosen by Susan of Sticky, Gooey, Creamy, Chewy. When I finally got around to making this I was pleasantly surprised. It was fresh and light and the raspberries gave it a great taste. I only made half the recipe and molded it in a 6 inch cake pan which worked fine. It reminded me of the frozen fruit salad that you get at ladies lunches all across the south. My husband summed it up best by saying, It's whipped cream and raspberries what's not to like. Don't be put off by the fact that it uses gelatin . Try it you just might like it.

Brioche Plum (Peach) Tart

Denise of Chez Us picked Brioche Plum Tart for this weeks Tuesdays with Dorie. The tart has a bottom layer of slightly sweet brioche topped with a layer of jam and and fresh fruit. It is then sprinkled with a mixture of almonds and sugar. I changed things a little by using peaches and peach jam just because it was what I had on hand. The peaches, jam and almonds made a pretty tasty mixture. I only wish that I had used the foil tent about five minutes earlier because the crust got a little browner than I would have liked. This would be very nice for breakfast or brunch.

TWD Tribute to Katherine Hepburn Brownies

The selection for Tuesdays with Dorie this week is Tribute to Katherine Hepburn Brownies and it was chosen by Lisa of Surviving Oz. I think that it is safe to say that these brownies give a new meaning to the words fudge brownies. They may be the most chocolate and gooey thing that I have ever eaten. I must confess that I used just a little extra flour in the recipe. I also only used 1 teaspoon of the instant coffee and omitted the cinnamon altogether. I followed the recipe and baked the brownies for 30 minutes. They had formed a slight crust on the top but were still very gooey in the center. Cutting was a little difficult but they stayed together better than I anticipated. The taste was over the top rich but still very good. Make sure that you have a cold glass of milk or a cup of coffee waiting when you try these. I'm not sure how they tasted after they cooled overnight. I quickly sent these out of the house. My husband took them to work with him so I wouldn't be tempted by them.

Perfect Party Cake

I just want to celebrate. This weeks Tuesdays with Dorie recipe is Perfect Party Cake. I have been wanting to make this cake since I first got the book and it did not disappoint. It is a great cake. It doesn't rise a lot but I liked that because it made it very easy to work with. And did I tell you that I made butter cream!!! I read the recipe about 20 times before I started. I was pleasantly surprised with the outcome. I have overcome my fear of butter cream. Thanks to Carol of mix, mix… stir, stir for choosing this recipe.

Coconut-Roasted Pineapple Dacquoise

This weeks recipe for Tuesday's with Dorie was Coconut-Roasted Pineapple Dacquoise and it was chosen by Andrea of Andrea In The Kitchen. I was so undecided about making this recipe. The picture looked delicious but I have not always been successful with meringues. Plus it has been raining and really humid here for the past week, not the best conditions for making meringues. I had just about decided against it when I saw pineapple happened to be on sale this week at the store. OK, I guess that was a sign I need to make the Dacquoise. OK, maybe just half a recipe.

This recipe is not hard to make but it takes some time. I realized that the Dacquoise first had to cook for 3 hours but I failed to read through and see the chilling times. I baked this on Friday afternoon and didn't finish it until Sunday. I made three 6 inch square meringues and a third of the recipe for the white chocolate ganache. This makes such an elegant dessert. The broiled pineapple, ganache, and coconut were so good together!

I didn't have a problem baking the meringues. They turned out very nice. The only problem I had was toasting the coconut just a bit long. The verdict-I'm really glad that I decided to make Coconut-Roasted Pineapple Dacquoise.