TWD Rewind, World Peace Cookies

This weeks Tuesdays with Dorie is a rewind which means that we get to chose  a recipe that the group has already made.  When we get this opportunity I usually try to make one of the recipes that I have missed but I decided to make a family favorite, World Peace Cookies.

These are great for lots of reasons.  First they combine sweet, salty, and chocolate.  Second they are so easy to make.  And third, you can bake then right out of the freezer.  This is a win, win, win. 

I must tell you that it was not love at first bite for me with these cookies.  I only made them a second time because my family requested them.  I think that I like them better each time I make them. There are some in my freezer right now just waiting for a New Year's party.

I wish each of you a very Peaceful New Year and as always, Happy Baking.  Just in case you haven't tried these cookies yet I have included the recipe.

World Peace Cookies

page 138-139

Baking From my home to yours

1 1/4 cups all-purpose flout

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons unsalted butter, at room temperature

2/3 cup packed  light brown sugar

1/4 cup sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup mini chocolate chips

Sift the flour, cocoa and baking soda together.

     Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.  Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

     Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 minutes, a second or two each time.  Take a peek-if there is still a lot of flour on the surface of the dough, pulse a couple of times mor; if not, remove the towel.  Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly.  Toss in the chocolate pieces and mix only to incorporate.

     turn the dough out onto a work surface, gather it together and divide it in half.  Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter.  Wrap the logs in plastic wrap and refrigerate them for a least 3 hours.  (the dough can be refrigerated for up to 3 days or frozen for up to 2 months.  If you've frozen the dough, you needn't defrost it before baking-just slice the logs into cookies and bake the cookies 1 minute loner.)

 Center a rack in the oven and preheat the oven to 325.  Line two baking sheets with parchment or silicone mats.   

     Using a sharp thin knife, slice the logs into rounds, that are 1/2 inch thick.  (The round are likely to crack as you're cutting them-don't be concerned, just squeeze the bits back onto each cookie.)  Arrange the rounds on the baking sheets, leaving about 1 inch between them.

     Baking the cookies on sheet at a time for 12 minutes-they won't look done, nor will they be firm, but that's just the way they should be.  Transfer the baking sheet to a cooking rack and let the cookies rest until they are only just warm, at which point you can serve or let them reach room temperature.

TWD Cardamom Crumb Cake

This weeks selection for Tuesdays with Dorie is Cardamon Crumb Cake and it was chosen by Jill of Jill's Blog.  This is a really nice coffee cake that definitely doesn't skimp on the crumb topping.  Unfortunately I had to substitute cinnamon for the cardamon because I didn't check my spice cabinet.  The flavors were still very nice with the orange zest and coffee.  This would be great for Christmas morning.  I hope that everyone has a very Merry Christmas.

Translucent Maple Tuiles TWD

This weeks selection for Tuesdays with Dorie is Translucent Maple Tuiles. Tulies are thin, delicate cookies that are shaped over a rolling pin while they are hot out of the oven. These cookies defiantly call for practice and patience   My first tray didn't look so great but the second tray went a little better.  I loved the maple flavor.  Thanks to Hindy of Bubie’s Little Baker for picking a recipe that is great for the holidays.

TWD Devilish Shortcakes

I hope that eveyone had a wonderful Thanksgiving with lots of great food and time spent with family.  My family said that the food was the best ever. I admit that it was a little hard to get back in the kitchen after all that cooking but this weeks recipe for Tuesdays with Dorie was an easy one.  Devilish Shortcake was the choice of Tania of Love Big, Bake Often.  I served mine with fresh rasphberries and whipped cream.  I think that they would be great with vanilla ice cream and a hot fudge sauce.

TWD Rewind

This week to make things a little easier for the holidays, Tuesdays with Dorie is a rewind.  This is where you get to pick a recipe that has already been made by the group.  I have been a part of the group for two years but I still have several recipes to catch up on.  I decided to go back to the recipe that started it all, Brown Sugar-Pecan Shortbread Cookies. These cookies were a great choice for a busy Thanksgiving week.  They are easy to make and delicious to eat. If you would like to try these great cookies you can find the recipe on page 127 of Baking From My Home to Yours.  I hope that everyone has a great Thanksgiving.

TWD Cranberry Lime Galette

This weeks recipe for Tuesdays with Dorie is Cranberry Lime Galette and it was chosen by Whitney, April, and Elizabeth of Celestial Confections.  I'm not all that fond of cranberries so I almost skipped this recipe but I'm very glad that I decided on making it.  Cranberry, apple and lime make a very interesting flavor combination.  Surround it all with Dorie's wonderful pie crust and you have a winner.

Peanuttiest Blondies for TWD

This weeks recipe choice for Tuesdays with Dorie is Peanuttiest Blondies and it was the pick of Nicole of Bakeologie. This is a quick and easy recipe for a bar cookie that has peanut butter, chopped peanuts and chocolate chips added in. These are very much like a favorite cookie that was served in our high school cafeteria.  They simply called them peanut butter bars, and we all loved them.  Years later when I went back to work at that same school, the lunch ladies would send us some warm from the oven. Yum.  It pays to be nice to the lunch ladies.

TWD All-American All-Delicious Apple Pie

There are few things better than good, old fashioned apple pie.  It was one of the first things that I tried to make when I was learning to cook.  Back then I turned to the red and black plaid Better Homes and Gardens cookbook.  Surprisingly, the recipe I found there is very much the same as Dorie's.  It makes a delicious pie that is really hard to improve on.  I used a mixture of Gala and Jonagold apples and substituted flour for the tapioca. The super buttery Good for Almost Anything Pie Crust made this pie taste extra special.

 My family gobbled this pie up so quickly that I barely got to take a picture.  They asked why I hadn't made two.  Thanks to Emily of Sandmuffin for this great pick.

FFwD Hachis Parmentier

 This weeks recipe for French Fridays is Hachis Parmentier.  What is that you ask?  Well, I think that it can best be described as a French Shepherds Pie.  This is a very simple dish of meat (I used  cubed steak and spicy sausage) topped with creamy mashed potatoes. You can even use leftover beef.  My family loved this and I think that yours will too.

Vietnamese Spicy Chicken Noodle Soup

Welcome to my first edition of French Fridays with Dorie. I am very excited to begin cooking through Dorie Greenspan's new book, Around My French Table. I am also a little apprehensive at the same time. I love to bake, but to be honest, I'm not a very good cook. This will be an opportunity to try lots of new things and improve my cooking skills. We will see.

This weeks recipe is Vietnamese Spicy Chicken Noodle Soup and it was picked by Dorie herself. It's one of those recipes that I would have never picked, but I thought that it was very tasty. The list of ingredients is rather long but the soup comes together very easily and is ready to eat in less than a hour. The soup is very flavorful but I didn't think that it was all that spicy. Overall I was very pleased with the results.

TWD Fold Over Pear Torte

This weeks recipe for Tuesday with Dorie is Fold Over Pear Torte. This is an interesting name for a slightly different dessert, and I admit that mine turned out slightly different than it was intended. This recipe features pears baked in a custard filling with walnuts and raisins added in. The crust is to be fitted into a spring form pan and then folded over the filling. This is where I went wrong. I accidentally used the wrong size pan didn't have enough crust to fold over. Oh well, it still tasted great. There was just the right amount of custard to pear ratio for a yummy bite every time. Thanks to Cakelaw of Laws of the Kitchen for picking this great fall recipe.

Double Apple Bundt Cake

Nothing says fall like apples and especially apple cake. My family loves apple cake. I think it may be their favorite cake. I was a little scared to serve them a different one. I worried for nothing they loved it. No complaints at all. After all this is a very good cake. It is very moist because of the apple butter and it has just the right amount of spice and sweetness. Thanks to Lynne of Honey Muffin for choosing this great cake, it is perfect for fall baking.

Tarte Fine

The weather has finally decided to give us a break from the 90 degree temperatures and it is starting to feel a lot more like fall. I love it. Sweater weather. Soups and stews, and best of all apples.

This weeks Tuesdays with Dorie is a wonderful apple dessert, Tarte Fine. It's super easy to make and it is great served warm or at room temperature. I made a mini tart using about half a sheet of puff pastry and one large golden delicious apple. It made about 4 yummy servings. Thanks to Leslie of Lethally Delicious for picking this great recipe.

Coffee Break Muffins for TWD

Coffee in muffin batter, I just wasn't so sure about this recipe. I'm not a big fan of coffee flavors in baked goods so, I was a bit hesitant to try this recipe. Turns out that I had nothing to be worried about. These muffins are different but, really very tasty. I'm sure they would be great with some chocolate added to the batter, or maybe even a little glaze might be a nice addition. Thanks to Rhaini of Chocoholic Anonymous for picking this recipe.

Banana Upside-Downer

I have been part of the Tuesdays with Dorie group for almost two years. I love the thrill of making a new recipe every week. There is one thing that I rarely do though, I very seldom change anything about the recipe. I usually don't even make the variation of the recipe. I just like to get a feel for the recipe before I change things around. Yes, I'm boring like that. This week I put all of that aside and got a little crazy. Woo hoo. I couldn't find cranberries and I didn't want another peach dessert so I decided to use bananas.

I was very happy with the changes. I also added walnuts for crunch. Bananas, walnuts, and the cinnamon cake made a great flavor combination. Sometimes change can be good. Thanks to Sabrina of Superfluous for picking this recipe.

Peanut Butter Crisscrosses

This weeks recipe for Tuesdays with Dorie is Peanut Butter Crisscrosses. I love peanut butter cookies but, I feel like I should apologize to them. I am sorry that I always overlook you when it's time for cookie baking. You are quite tasty and super easy to make so why don't I make you more often? Dorie's recipe is sweet, light and slightly crispy. I promise that I won't forget how good you are again.

Thanks to Jasmine of Jasmines Cuisine for choosing this recipe. It is a great start for the fall baking and tailgating season. You really should try these cookies.

Espresso Chocolate Shortbread Cookies

Coffee and chocolate. This is a great flavor combination. Mix this into a shortbread cookie and you have a winner. These cookies are super easy to make and using the zip-lock bag for rolling them out makes cleanup a breeze. Thanks to Donna of Life's to Short Not to Eat Dessert First for picking this recipe.

Crunchy and Custardy Peach Tart

The good, the bad, and the ugly. That is the best way to describe this weeks Tuesdays with Dorie. Tarts and buttery streusel topping. I love them. They are the good. Peaches and almond extract. While I won't say that they are bad, they are just not my favorite. Peach cobbler and peach ice cream are about as far as I go when it comes to peaches. I know I'm southern but peaches are just not that high on my list. Sorry. And worst of all the ugly. I was hoping for a beautiful golden brown topping for my tart, but sadly I burned the crust while trying to get it. Beautiful golden custard and streusel topping and super ugly burnt tart crust. Boo. I have to say that I enjoyed this tart much more than I expected, even with the over done crust. Thanks to Rachel of sweet tarte for picking this recipe.

Chocolate Ganache Ice Cream

This ice cream is cool, creamy. and has a wonderful chocolate flavor. Just right for a hot summer day. If you like chocolate ice cream you will love this I promise. Thanks to Katrina of Baking and Boys for picking this recipe.

Gingered Carrot Cookies

This week the Tuesdays with Dorie group is making cookies, Gingered Carrot Cookies that is and they were the pick of Natalie of gatti fili e farina. I have never made carrot cookies so I was excited to make these. These cookies have a really thick batter. There are more add ins than batter when you are finished mixing up the dough. I was really surprised with the way these cookies baked. They didn't spread very much and where very light and slightly crunchy. The verdict - they were a hit in my house.

TWD Chewy Chunky Blondies

Welcome back old friend. I have missed you. With my husbands love of brownies and my children's love for Derby pie I have ignored you. I am sorry. How could I forget about something so tasty and easy to make? I love blondies and these were great. Thanks Dorie for reminding me.

If you would like the recipe for these wonderful bars head over to Cookies on Friday by
Nicole.

Lot's of Ways Banana Cake - TWD

; This may be the most forgiving cake ever. Dorie gives all sorts of variations for making this cake. You just can't go wrong. I love bananas and coconut so this was the perfect summer treat for me. I made a single layer and sprinkled it with confectioners sugar and topped it with whipped cream. This cake is quick and simple to make and extremely yummy. I think this recipe would be wonderful for cupcakes. I can't wait to try. Thanks to Kimberly of Only Creative Opportunities for picking this recipe.

Brrrr-ownies for Tuesdays with Dorie

If you like the combination of chocolate and mint, then you will love these brownies. They are rich and gooey and have a wonderful chocolate flavor. Then you get the wonderful bonus of cool peppermint patties in every bite. Cool and refreshing. Perfect for beating the summer heat. Thanks to Karen of Our Crazy Blessed Life for picking this recipe.

Rum-Drenched Vanilla Cakes

How does Tuesday come around so quickly? Maybe it's just me but I feel like the summer is flying by. Oh well, I plan on enjoying every minute of my time off from school and that includes baking with the Tuesdays with Dorie group. This weeks recipe is Rum-Drenched Vanilla Cakes and it was chosen by Wendy of Pink Stripes.

This is a very nice little cake that has a dense texture. It is very much like a pound cake. After it is baked a syrup of water, sugar and rum is poured over it. Sitting overnight makes it flavorful, moist and wonderful. I think that it would great served with some fresh berries.

Dressy Chocolate Loaf Cake for Tuesdays with Dorie

Yea for chocolate. This weeks Tuesdays with Dorie recipe is Dressy Chocolate Loaf Cake and it was chosen by Amy Ruth of Amy Ruth Bakes. This is a nice recipe that looks elegant but it's really quick and simple to whip up. It's rich chocolate cake sliced into three layers and then filled homemade strawberry preserves. It would make a wonderful ending for a fancy dinner but I think that it's best served as a snack with a glass of cold milk.

TWD Raisin Swirl Bread

This weeks recipe for Tuesdays with Dorie is Raisin Swirl Bread and it was chosen by Susan of Food.Baby. I will be honest. I thought about skipping this weeks recipe. I just wasn't in the mood for baking bread. Don't get we wrong I love baking bread, and I especially love raisin bread. It's just that the weather here in Kentucky has been more like the middle of August instead of June. Steamy is the best way to describe it. 90 plus degrees every day and thunderstorms most every afternoon. Heating up the kitchen with a hot oven was not exactly on my to do list.

I'm glad that I decided to go ahead and make this bread. It really was easy and it tasted great. Another plus to making bread is that it makes your kitchen smell wonderful. I enjoyed this bread toasted for breakfast this morning. Yummy. Thanks to Susan for picking this great recipe.

TWD Tender Shortcakes

Strawberries, freshly whipped cream, and wonderful slightly sweet shortcakes. Life is good. Thanks to Cathy of The Tortefeasor for picking this recipe.

TWD White Chocolate Brownies

At long last (drum roll please) this weeks selection for Tuesdays with Dorie is White Chocolate Brownies. It was chosen by Marthe of Culinary Delights. Brownies with white chocolate, ground almonds, orange zest, raspberries, and a thin layer of meringue. I thought that I would love these but I was disappointed with my results. They were almost impossible to get done. I baked them in a hotter oven (350) for at least an extra 10 minutes but the center was still runny. They were also very fragile and difficult remove from the pan after they were cooled. Oh well, they tasted great even if they were under baked.

Banana Coconut Ice Cream Pie

Spike of spike.bakes picked Banana Coconut Ice Cream Pie for this weeks Tuesdays with Dorie. I love ice cream pies and this is a good one. The coconut shortbread crust is awesome. The crust would be good with just about any flavor of ice cream.

The recipe calls for chocolate ice cream but I'm not a big fan of bananas and chocolate together so, I decided to use plain vanilla ice cream. Dorie warned that using vanilla ice cream would produce a slightly off color filling. The banana, ice cream, and rum mixture did turn a sort of pinkish color but it tasted divine.

I served it with whipped cream, a little chocolate syrup, and some crumbled cookie crumbs. The banana that I had reserved for topping the finished pie somehow disappeared. My hubby later owned up to having it for an afternoon snack. Oh well, The pie still tasted great.

TWD Apple- Apple Bread Pudding

This weeks recipe for the Tuesdays with Dorie group is Apple-Apple Bread Pudding and it was chosen by Elizabeth of Cake or Death?. This recipe is a traditional bread pudding with a twist, you add caramelized apples and apple butter to the mix. This results in a fresh new way to enjoy bread pudding. It's really good served warm with some maple syrup.

I liked this pudding best when it was warm. I love bread pudding served cold the next day with a warm sauce poured over it. I was disappointed when I tried the apple-apple bread pudding cold. The cold apples just took away from the taste. Overall I thought this was a great recipe.