Simply Southern

Baking with Julia - White Loaves

2012-02-07T07:22:00.001-05:00

Welcome back bakers and a very special welcome to all the new bakers. This is a new begining for our baking group. Today is the first recipe for our baking group from our new book, Baking with Julia. After spending over 3 years baking through our last book, Baking from My Home to Yours, I am so excited to start on the next book.

White Loaves on page 81 is our first project. I love baking bread and these were quick and easy to make. They smelled wonderful while baking. My family couldn't wait for these to cool . They gobbled them up quickly. We enjoyed them with soup for nice lunch. This was a great recipe to start the new group. Happy Baking.

Kids Thumbprints for TWD

2011-12-27T11:54:00.001-05:00

This is the last installment for the Tuesday With Dorie group. I would love to give a big Thank You to everyone that has been a part of this group. It has been such fun baking along with you for the last three years. I have totally enjoyed every minute of it. I have baked things that I never would have tried if it hadn't been for you. I have had great successes along with a few failures but I feel that I have grown as a baker from the experience. I have been able to share lots of goodies with family, friends and co-workers. I have been through pounds of butter and chocolate and I have loved every minute of it.

The last recipe chosen was a wonderful cookie, Kids Thumbprints, and it was chosen by Dorie herself. I filled half the cookies with blackberry jam and the other half with chocolate chips. Both were really good. The ones filled with jam tasted like mini PB&J's.

While I really enjoyed making all the fancy cakes and tarts, I most enjoyed the cookies and brownies. Thank you Dorie for giving us such simple, easy to follow instructions. It has made baking through Baking From My Home to Yours a joy. It has been a wonderful journey.

Honey Nut Scones

2011-11-01T18:33:00.000-04:00

One of this weeks picks for Tuesdays with Dorie was Honey Nut Scones and it was chosen by Jeannette of Whimsical Cupcake. Honey, nuts, (I used pecans) and whole wheat flour give these scones a slightly different taste and texture. They are best served warm, with lots of butter and jam. Happy Baking.

GingerJazzed Brownies

2011-10-18T07:36:00.000-04:00

This weeks recipe for Tuesdays With Dorie is Ginger Jazzed Brownies and it was chosen by Hindy of Bubie’s Little Baker. Brownies are always a favorite and here at Tuesdays with Dorie we have made brownies just about every way imaginable. These brownies are very fudgey and and have a slight ginger flavor. I added some ginger whipped cream and a few chocolate chips. These are nice for a change to regular brownies. Thanks to Hindy for hosting this week.

Basic Biscuits

2011-10-12T08:27:00.000-04:00

Biscuits, hot out of the oven, dripping with butter. It's a great way to start the day.

I love opening the oven door to see lightly browned biscuits.

I served these with sausage gravy. Yummy. It doesn't look pretty but, boy does it taste wonderful. Thanks to Jennifer of Cooking for Comfort for hosting this week.

Flip Over Plum Cake

2011-09-28T06:53:00.002-04:00

Flip Over Plum Cake is this weeks selection for Tuesdays With Dorie You really can't believe how easy this is. It mixes up in record time but, it tastes wonderful. I have made this for many years but simply called it a cobbler. I usually make it with blackberries or peaches. Making it with the plums was a delightful change. I loved it. Add a scoope of vanilla ice cream and it doesn't get it any better .Thanks to Becky of Project Domestication for hosting this week.

Classic Brownies

2011-09-13T06:51:00.000-04:00

Brownies are amazing. They are simply chocolate, butter, eggs, and a little flour. Here at Tuesdays With Dorie we have made brownies many ways, but these may be the easiest ones that we have baked. Our brownies today are made special by adding nuts (I used pecans) and espresso powder. It really doesn't get any better. Thanks to Anne of Anne Strawberry for hosting this week. Please go over and check out all the great brownies that have been made this week.

My husband just couldn't resist taking a picture of his brownie with ice cream and chocolate sauce. Yummy.

Cornmeal and Fruit Loaf

2011-08-30T07:27:00.000-04:00

Cornmeal and dried apples are staples in the southern cooks pantry but I don't believe that before this week I had ever thought of combining them. I trust Dorie but I was very skeptical of how this would turn out. It turned out to be quite nice. Different but nice. The cornmeal made it slightly crumbly and crunchy and the apples made it moist. I enjoyed it as an afternoon snack. I wish that I had some apple butter to spread on but it was fine plain. Oh, I almost forgot to tell you how wonderful it smells baking. Thanks to Caitlin of Engineer Baker for picking this recipe.

Tropical Crumble

2011-08-16T19:41:00.000-04:00

Tropical Crumble might be described as summer on a plate. Mango, banana, brown sugar, pecans, and butter ( maybe a bit to much) go together to make this weeks dish for Tuesdays with Dorie. It's different but really quite tasty. My family enjoyed it. Thanks to Gaye of Laws of the Kitchen for hosting this week.

Carrot Spice Muffins

2011-08-09T07:19:00.001-04:00

Nancy of The Dogs Eat the Crumbs chose Carrot Spice Muffins for this weeks Tuesdays With Dorie. I love muffins. They are simple, quick and easy. There is something so homey and comforting about fresh baked muffins. Bake these and enjoy them with your morning coffee.

PS: I accidentally left out the raisins and they were still great.

Creamy Dark Chocolate Sorbet

2011-07-26T07:06:00.000-04:00

It's summer and it's hot, really hot. So, what better recipe to pick than Chocolate Sorbet. This sorbet is surprisingly creamy even though it is made with milk. It also has a very, very strong dark chocolate flavor. If you like dark chocolate then you will love it. My husband who is not a chocolate lover, had to opt out of this one. I loved it.Thanks to Steph of A Whisk and A Spoon for this pick. You can get the recipe here, so go make this and try to stay cool.

Chocolate-Chocolate Chunk Muffins

2011-07-05T10:24:00.001-04:00

I hope everyone had a very Happy and Safe 4th of July. I spent a wonderful day with my family enjoying lots of great food. This week for Tuesdays With Dorie we have another great chocolate recipe, Chocolate-Chocolate Chunk Muffins. These are packed with a great chocolate taste but they are surprisingly light. I made minis and got about 36 muffins. I enjoyed them this morning with my coffee and some jam. Thanks to Bridget of The Way the Cookie Crumbles for hosting this week. You can find the recipe here or on page 19 of Baking.

Sour Cream Chocolate Cake Cookies

2011-06-28T13:16:00.000-04:00

This weeks recipe selection for Tuesdays With Dorie is Sour Cream Chocolate Cake Cookies. That is a really long name for these very simple cookies. They taste very much like devils food cake with a little spice added in. I also added in some dried cranberries instead of the raisins. Please follow Dories suggestion and store them with a layer of wax paper between the layers because they get very sticky after setting overnight. Thanks to Spike of Spike Bakes for picking this tasty recipe. I loved the idea of making them into ice cream sandwiches.

Chocolate Biscotti

2011-06-15T07:28:00.000-04:00

This weeks recipe for Tuesdays With Dorie is Chocolate Biscotti and it was chosen by Jacque of Daisy Lane Cakes. It's rich with chocolate and loaded with extras (chocolate chips and chopped almonds). It's crunchy but not quite as crunchy as some of the other biscotti that I have made. This all adds up for a really great cookie. Great to pack for all those summer picnics. Enjoy.

Blueberry-Brown Sugar Plain Cake

2011-06-07T08:47:00.000-04:00

I love blueberries so, I was super excited when I saw that this weeks selection for Tuesday's with Dorie was Blueberry-Brown Sugar Plain Cake. Don't let the name fool you. This is a wonderful cake. It is great for breakfast and it also makes a great snack cake. The brown sugar and blueberries make a great flavor combination. This cake is so good I promise that you won't miss the topping. You need to make this cake while blueberries are in season. Thanks to Cindy of Everyday Insanity for hosting this week and as always you can find the recipe by checking out her blog. Oh, I almost forgot to tell you, this cake is even better the day after it's baked.

Caramel Pots de Creme for Tuesdays With Dorie

2011-06-02T08:36:00.000-04:00

Better late than never. This weeks recipe for Tuesdays with Dorie was Caramel Pots de Creme and it was the choice of Peggy the Baker. These were super delicious. The first bite gives you a strong sugar taste but the second bite is rich, creamy and caramely. This was a great pick for the hot weather that we have been having. Cool and delicious with a little added whipped cream.

Scones for TWD

2011-05-24T06:40:00.000-04:00

Oops, I made a mistake. This weeks Tuesdays with Dorie recipe was Oatmeal Nutmeg Scones and the recipe can be found on page 30 of Baking, From My Home to Yours. But guess what, I goofed. I made

Toasted Almond Scones on page 29. The group made these back in February but I missed making them so this is a rewind for me.

My husband and I loved these scones. They are great with butter and some jam. I will defiantly try to get around to making the Oatmeal Nutmeg Scones and thank you to Patricia from Life With a Whisk for hosting this week.

Basic Marbled Loaf Cake

2011-05-03T06:43:00.000-04:00

This weeks recipe for Tuesday's with Dorie is Basic Marbled Loaf Cake and Dorie suggests that we get creative. So, I admit it. I'm boring. Dorie gives us full permission to go all out, mix it up, and guess what? I make basic marbled loaf cake just plain chocolate and vanilla. But hey, it's good. I liked the chocolate swirl the best. I think that it would be great served with ice cream and a little chocolate sauce. I can't wait to see what flavors the other bakers come up with. Thanks to Carol from The Bake More or picking this recipe.

Cornmeal Shortbread Cookies

2011-04-26T17:05:00.000-04:00

Cornmeal Shortbread Cookies are this weeks selection for Tuesdays With Dorie. These cookies are made like regular shortbread cookies but they have a twist, cormeal. They are very buttery with an added crunch. They can best be discribed as different. They were not my favorite type of shortbread cookie but my husband loved them. Thanks to Valerie of Une Gamine dans la Cuisine for hosting this week.

TWD A Tourtely Apple Tart

2011-04-19T07:29:00.000-04:00

This weeks recipe for Tuesdays With Dorie is A Tourtely Apple Pie and it was chosen by Jeanette of The Whimsical Cupcake. This a basic two crust tart or in my case pie. I didn't have a 9 inch tart pan so I just made it in a pie plate. I loved the crust, it's like eating a cookie. The filling is cooked before adding it to the crust. You then add browned butter, raisins and ground almonds. The pie filling is more like applesauce than a regular apple pie filling. My husband loved the pie but I think I still prefer a regular apple pie. Thanks Jeanette for hosting this week.

TWD Vanilla Ice Cream Tart

2011-04-05T06:43:00.000-04:00

Jessica of Domestic Deep Thought of the Day is the host of this weeks Tuesdays with Dorie and her pick was Coffee Ice Cream Tart. I'm not a big fan of coffee ice cream so I went with vanilla ice cream. Kinda of plain and safe I know, but boy was it good. The tart crust is made with almonds and brown sugar and the combination with the melted chocolate was yummy. I did add a tablespoon of kahlua to kick it up just a bit. I will definitely be making this again, it will be great for summer. Thanks Jessica.

TWD Pecan Powder Puffs

2011-03-29T09:12:00.000-04:00

This week's recipe for the Tuesday's With Dorie group is Pecan Powder Puffs. I must say that I loved these. They are little puffs of goodness rolled in powdered sugar. It is impossible to eat these without getting sugar everywhere. My advice is to just enjoy them and not worry about the mess. I did one thing wrong when making these, I only made half the recipe and they disappeared way to fast. Thanks to Tianne of Buttercream Barbie for picking this great recipe.

Citrus Cranberry Sunshine Muffins

2011-03-15T17:28:00.001-04:00

I don't know about you but I can't wait for spring. I am longing for sunshine, flowers and some nice warm temperatures. In my neck of the woods the weather is still playing tricks on us. One day it's sunny and 60 degrees and the next we have cold rain. I guess if you can't have sunshine, these muffins might be the next best thing. Orange, lemon, and cranberries (instead of currants) blend together very nicely. These muffins are a wonderful treat any time of the day. Thanks to Lauryn of Bella Baker for picking this great recipe.

Corniest Corn Muffins

2011-03-08T06:41:00.000-05:00

This weeks selection for Tuesdays with Dorie was Corniest Corn Muffins and it was chosen by Jill of My Next Life. We loved these, especially my husband. He is the corn bread expert in our house and these passed his approval with flying colors. I think my favorite thing about the muffins was the fact that they were so light. I used white cornmeal so mine didn't have that nice golden color but they still tasted great. If you would like the recipe you can find it on Jill's blog.

Chocolate Pots de Creme for Tuesdays with Dorie

2011-03-01T18:40:00.000-05:00

This weeks selection for Tuesdays with Dorie is Chocolate Pots de Creme. This is best described as chocolate pudding for grown ups. It's notches above the box stuff. I mixed in a little milk chocolate to make the flavor a bit milder. Thanks to Christine of BlackCatCooking for hosting this week.

Chocolate Oatmeal Drops

2011-02-15T18:13:00.000-05:00

Soft cookies with chocolate and oatmeal. They're good for you if they are made with chocolate. Right? My family loved them. Enough said. Thanks to Caroline and Claire of Bake With Us for hosting this week.

TWD - Bourbon Bread Pudding

2011-02-08T06:22:00.002-05:00

Wow, I can't believe it. After baking along with the Tuesdays with Dorie group for almost 2 and a half years, it's finally my time to get to pick the recipe. I thought that this day would never come. I am honored to pick for this weeks recipe Bourbon Bread Pudding which can be found on page 407 of Dorie's book, Baking, From My Home to Yours. My main reason picking this recipe was the bourbon. I live in Kentucky which is the bourbon capital of the world. Almost all bourbon is produced in an area of central Kentucky not far from my home. I also picked this recipe because it was fairly quick and easy to make and it used ingredients that you would have on hand.

It starts with the bread. I used a day old baguette. Cut it into 1-inch cubes. I also tried a softer French bread which I toasted in the oven. Both worked fine.

The ingredients

You will need 8 ounces of cubed bread.

Whisk the eggs, yolks,sugar, cinnamon and nutmeg together.

Slowly add the milk and cream mixture to the the eggs.

Add the bourbon and other flavorings.

Place the bread cubes in a glass 9-x-5-inch loaf pan and then pour your custard mixture over that. Press the mixture down with a wooden spoon. Let it set for one hour.

The pudding is baked in a hot water bath.

Bake the pudding for 30 minutes covered with foil, then remove the foil and bake for 15 minutes more.

I added a bourbon sauce for a little extra flavor. I combined 1/4 cup softened butter, 1/2 cup confectioners sugar, and 2 tablespoons bourbon. The mixture will look almost like frosting. Spread over the pudding while it is still hot. This will melt giving the pudding a wonderful buttery bourbon sauce. Yum.

Bourbon Bread Pudding

8 ounces baguette (or egg-rich bread), preferably stale
1 ½ cups whole milk
1 ½ heavy cream
4 large eggs
2 large egg yolks
½ cup sugar
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 tablespoon bourbon
1 ½ teaspoons pure vanilla extract
1/8 teaspoon pure almond extract

Getting ready: Have a nonreactive 9x5-inch loaf pan on hand (a Pyrex or pottery pan is perfect here), as well as a roasting pan big enough to hold the loaf pan. Line the roasting pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.

Cut the bread into 1 inch cubes. If the bread is stale, put it in the loaf pan. If it is not stale, spread it out on a baking sheet lined with parchment or a silicone mat and bake in a 350-degree-F oven to “stale” it for 10 minutes, then put it in the pan.

Bring the milk and cream just to a boil.

Meanwhile, whisk the eggs, yolks, sugar, cinnamon and nutmeg together in a bowl. Still whisking, slowly drizzle in about on quarter of the hot milk mixture-this will temper, or warm, the eggs so they don’t curdle. Whisking all the while, slowly pour in the remaining milk. Add the bourbon and vanilla and almond extracts and whisk gently to blend. Rap the bowl against the counter to pop any bubbles that might have formed, then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid. Cover the pan lightly with wax paper and leave it on the counter, giving the bread the back-of-the-spoon treatment now and then, for 1 hour.

Getting Ready To Bake: Center a rack in the oven and preheat the oven to 350 degrees F.

Discard the wax paper and cover the pan snugly with a piece of aluminum foil. Slide the pan into the oven and very carefully pour enough hot water into the roasting pan to come halfway up the sides of the pudding pan. Bake the pudding for 30 minutes, then remove the foil and bake for 15 minutes more, or until the pudding is puffed and golden and a knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and cool the pudding until it is just warm, or until it reaches room temperature.

TWD Great Grain Muffins

2011-02-01T17:46:00.000-05:00

I will be honest, I didn't think I would like these muffins, when I looked at the ingredient list, I almost didn't make them. I thought that that they would be dry and very dense. Boy, was I wrong. They are light and the maple syrup gives them a great flavor. Thanks to Christine of Happy Tummy for picking this recipe.

TWD - Nutty, Chocolaty, Swirly, Sour Cream Bunt Cake

2011-01-25T07:26:00.000-05:00

Nutty, Chocolaty, Swirly, Sour Cream Bunt Cake is the choice for this weeks Tuesdays with Dorie. Oh, how I wish that I had checked the P. & Q. before I baked this cake. I would have had a much better cake. I baked my cake for the full 60 minutes and it was a bit dry. I also lost quite a bit of the swirl. That wonderful swirl wasn't covered completely by the batter and separated from the cake only to flake off when it was done. Boo. On the bright side the cake came out of the pan without any problems. My family still enjoyed the cake. Thanks to Jennifer of Cooking for Comfort for picking this recipe which can be found here. Stop by and check out her beautiful cake.

TWD Lemon Poppy Seed Muffins

2011-01-18T18:09:00.001-05:00

This weeks Tuesdays with Dorie recipe is Lemon Poppy Seed Muffins. I love muffins. They are quick and easy and the flavor combinations are endless. When my girls were growing up, Sunday breakfast always included muffins. We loved mixing then up together and impatiently waiting for them to cook. They never waited for them to cool before digging in. Making these muffins really made me miss those days.

If you are a muffin fan like we are, you will love these muffins. The have a great lemon taste and the sour cream makes them super moist. Thanks so much to Betsy of A Cup of Sweetness for picking this great recipe. If you would like the recipe you can find it here.

Midnight Crackles

2011-01-04T06:28:00.000-05:00

Happy New Year everyone. I hope that you all had a wonderful holiday. Now it's time to get back to baking. Can you believe that the Tuesdays with Dorie group is turning 3 this week. My how time flies and I must say that it has been a lot of fun.

This weeks recipe is Midnight Crackles and it was the the pick of our leaders. Midnight Crackles are deep dark chocolate cookies. They are almost like brownies in texture. If you are a chocolate lover you will love these, they are addictive. The recipe for these yummy cookies is posted over on the Tuesdays with Dorie site. Happy Birthday to everyone at Tuesdays with Dorie.

TWD Rewind, World Peace Cookies

2010-12-28T10:02:00.001-05:00

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

2010-12-21T10:13:00.000-05:00

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

2010-12-07T09:25:00.000-05:00

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

2010-11-30T17:57:00.000-05:00

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

2010-11-23T06:36:00.000-05:00

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

2010-11-17T18:35:00.000-05:00

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

2010-11-02T11:43:00.001-04:00

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

2010-10-26T06:41:00.002-04:00

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

2010-10-22T06:23:00.002-04:00

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

2010-10-14T19:47:00.007-04:00

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

2010-10-11T20:19:00.007-04:00

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

2010-10-05T12:50:00.002-04:00

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

2010-09-28T06:21:00.002-04:00

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

2010-09-20T18:19:00.008-04:00

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

2010-09-13T21:17:00.003-04:00

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

2010-09-07T18:53:00.002-04:00

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

2010-08-30T20:10:00.004-04:00

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

2010-08-24T19:12:00.003-04:00

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

2010-08-10T17:15:00.003-04:00

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

2010-08-02T20:42:00.004-04:00

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

2010-07-26T18:22:00.005-04:00

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

2010-07-20T19:36:00.006-04:00

; 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

2010-07-13T07:06:00.007-04:00

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

2010-06-29T08:19:00.003-04:00

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

2010-06-22T09:09:00.003-04:00

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

2010-06-15T09:12:00.003-04:00

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

2010-06-08T07:19:00.002-04:00

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

2010-06-01T16:59:00.003-04:00

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

2010-05-25T16:37:00.002-04:00

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

2010-05-17T19:37:00.005-04:00

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.

TWD Burnt Sugar Ice Cream

2010-05-03T20:33:00.002-04:00

I love ice cream. It makes me smile. Dorie comes through with another great recipe with this burnt sugar version. Go, pull out the freezer and make this, you will love it. It's like getting a head start on summer. Thanks to Becky of Project Domestication for this great pick.

Chockablock Cookies

2010-04-27T06:26:00.003-04:00

This weeks recipe for Tuesdays with Dorie is Chockablock Cookies and it was chosen by Mary of Popsicles and Sandy Feet. What is a chockablock cookie you ask? Well, it's a cookie that's stuffed with just about anything you can think of. I used pecans, chocolate chips, coconut, and dried apricots in mine. I changed the recipe just a bit by using dark karo syrup instead of molasses. I wasn't sure about how all the flavors would be together but, hey it worked. We all loved them. They are even better the next day. I just made half a batch and now I wished I had more. Thanks Mary for picking this recipe.

Sweet Cream Biscuits for TWD

2010-04-19T19:06:00.007-04:00

Biscuits have always been on the southern table. They are made from simple ingredients that are found in the pantry and can be whipped up in a jiffy. Biscuits are a staple for breakfast but they can be found at every meal and they make a good snack when you add a little jam. They may come from humble beginnings but you can add a thin slice of salty country ham and you have a treat fit for a king.

Just because biscuits are simple doesn't mean they are easy. Biscuits can scare even experienced cooks. If you aren't careful they can come out of the oven flat and hard as a brick.

The best advice I have been given for making great biscuits is use White Lily Flour and have a very gentle hand when working with them.

I have made biscuits many times but never without using shortening. This weeks recipe calls for only cream.. I have to admit that I was very skeptical. The biscuits mixed up easily and looked like any other recipe that I have used. The mixture was light and easy to handle. I was able to pat it out without using a rolling pin.

I use White Lily flour so I was a little concerned when I read Dorie's comments about needing to add more flour when using it. I decided to start with the 2 cups the recipe called for and see what happened. I added one cup of milk and still had a very dry mixture. I needed to add about 1/3 cup milk to get the mixture to look right. I didn't need to add any extra flour and thought the biscuits came out great. They had a nice rise and the texture was very nice. I saw very little

difference in these and my regular biscuits.

My husband and I had these Sunday night. I fixed breakfast for dinner. We really liked these biscuits with apple butter. Yummy. I froze the rest to have with sausage gravy this weekend. Did you know that sausage gravy has magical powers? It has been known to bring home roaming children home from all over the country. It works every time.

Thanks to Melissa of Love at First Bite for picking this great recipe.

TWD-Swedish Visiting Cake

2010-04-12T19:40:00.005-04:00

This weeks recipe for Tuesdays with Dorie is Swedish Visiting Cake. The best way to describe this cake is easy, easy, easy. It takes only about five minutes to stir it up and about 25 minutes to bake. And even better you just use one bowl and no mixer. The only thing I would change is maybe cutting down a bit on the almond extract.

I love anything made in an iron skillet. It just seems so homey. You feel like everything is right with the world, like going back to your grandmother's kitchen. My grandmother had a cake very similar to this. She called it her little butter cake. She could transform it many different desserts. She would use it for her strawberry shortcake or add a pecan, butter, and cinnamon topping and she had a great coffee cake. Add a brown sugar sauce and she had a quick dessert. She could make a great pineapple upside down cake using this recipe. But my all time favorite was her banana upside down cake. Yum yum. This cake, warm from the oven with a spoonful of whipped cream was heavenly. I need to make this cake soon.

Thanks to Nancy of The Dogs Eat the Crumbs for choosing this great recipe. Please be sure to check out her blog for the recipe. She has a great site, you'll love it.

TWD Coconut Tea Cake

2010-03-29T18:58:00.006-04:00

This weeks selection for Tuesdays with Dorie is Coconut Tea Cake and it was chosen by Carmen of Carmen Cooks. My apologies for the picture, this is a much prettier cake than my picture shows. I loved the texture of this cake. It is similar to a pound cake but lighter. It has a mild coconut flavor. I added the rum but I really couldn't taste it in the finished cake. The cake improves after sitting overnight. It become more moist and had a richer coconut flavor. I think that a lime glaze would be a great addition to this cake. If you are a coconut lover then this cake is for you.

Dulce de Leche Duos

2010-03-22T20:39:00.009-04:00

Chocolate or Caramel? If you have a choice which do you pick? I will pick chocolate most of the time. My husband on the other hand will almost always pick caramel. These cookies made his eyes light up. He couldn't wait for them to cool enough for me to add the filling. These cookies are light as a feather. The dulce de leche filling made these cookies delicious. They are good even if you are a chocolate cookie lover.

I confess that I used store bought dulce de leche for the filling. I have used the boiling on the stove top method and was scared by the whole thing. The crock pot method looks a lot safer so next time I plan on trying it. Thanks so much to Jodie of Beansy Loves Cake for picking these wonderful cookies.

Soft Chocolate and Raspberry Tart

2010-03-15T18:03:00.003-04:00

This weeks recipe for Tuesdays with Dorie is Soft Chocolate Raspberry Tart. I love tarts. I never made them very much before I joined this baking group but, they are becoming my favorites.

I served the tart at room temperature with a spoonful of whipped cream. Yummy.

Fresh raspberries in March are a splurge but, they were so worth it. The rich slightly warm
chocolate and the fresh raspberries are such a wonderful flavor combination.

I made the tart crust with ground almonds. It's almost like a shortbread cookie.

I served this when my sister and brother in law came in for a visit. They both loved it. Everyone came back for seconds. Thanks to Rachelle of Mommy? I'm Hungry for choosing this recipe.

Thumbprints for Us Big Guys

2010-03-08T19:36:00.005-05:00

This weeks recipe for Tuesdays with Dorie is Thumbprints for Us Big Guys, and it was chosen by Mike of Ugly Food Dude. I must confess that I have never made thumbprints. I don't know why but they never got to the top of my baking list. Well, shame on me. These cookies are great. They are quick (no chilling time) and easy to make. I promise that I will not wait so long to bake these little gems again.

Notes: I used almonds instead of hazelnuts and red raspberry jam. I thought that this was a great flavor combination. I only made half the recipe and got about 20 cookies.

Bailey was very interested in the cookies but sorry, she didn't get to taste.

TWD Toasted-Coconut Custard Tart

2010-03-01T16:44:00.009-05:00

Toasted coconut in a creamy custard, whipped cream, and rum. What a great flavor combination. I love it. It is one of my favorites. If you like coconut cream pie then you will love this tart. Don't leave off the toasted coconut on the topping. It makes such a nice finishing touch. Thanks so much to Cinemon Girl for hosting this weeks Tuesdays with Dorie.

Honey-Wheat Cookies for TWD

2010-02-23T16:46:00.002-05:00

Honey-Wheat cookies. I didn't know what to expect. I somehow thought that they would be a much heavier cookie. I was very surprised by their texture and flavor. The honey and lemon zest gave them a little zip and the wheat germ gave them just a little crunch. This makes for a very interesting cookie. I can't say that I loved them but they still were quite tasty. They really turned out much better than I expected. The wheat germ has to make them healthy, right?

Thanks to Michelle of Flourchild for picking this recipe.

TWD- My Best Chocolate Chip Cookies

2010-02-16T07:55:00.003-05:00

Chocolate chip cookies, I love them. They are the first thing that I can remember baking. Mixing up a batch with my grandmother is a favorite childhood memory. Later, making them with my children was a wonderful way to spend an afternoon. I can't wait to start making cookies with my grandson. But, my best chocolate chip cookies, I couldn't wait to try.

I must admit that the recipe I use is a back of the bag recipe that I have tweaked a bit over the years. I wasn't looking for a new recipe but I must say that I love, love, love these cookies. They baked up just the way I like them. They did spread out a bit but, not enough to hurt the taste or texture of the cookies. I also loved the chopped chocolate and the crunchy pecans. Thanks to Kait of Kait's Plate for choosing this weeks recipe.

Rick Katz’s Brownies for Julia

2010-02-08T19:15:00.006-05:00

Brownies. Simple, pure chocolate, and very decadent. Gooey but not soggy.

They taste a lot better than they look. My family gobbled them up very quickly.

This weeks recipe was chosen by Tanya of Chocolatechic. I heart Chocolatechic. Be sure to go over and check out her blog. She always has great pictures and an interesting spin on things. Thanks for picking this great chocolate recipe.

Milk Chocolate Mini (almost) Bundt Cakes

2010-02-01T15:41:00.006-05:00

This weeks selection for the Tuesdays with Dorie group is Milk Chocolate Mini Bundt Cakes and it was chosen by Kristen of I'm Right about Everything. I don't have a mini bundt cake pan but I do have something called a mini flute pan and I decided that would have to do. The pan was the perfect size for the batter. It made six little mini cakes that were quite delicious. This recipe is definitely a keeper.

I love dark chocolate, milk chocolate not so much. Every once in awhile a recipe that calls for milk chocolate comes along and changes my mind. This is such a recipe. These cakes have a very mild chocolate flavor with a pecan and chocolate swirl added to the center. The addition of a chocolate sauce helps give them a stronger chocolate flavor. And did I mention that they are really cute.

After reading the P & Q posts I decided not to make the glaze that Dorie suggests to go with the cake. I made a very simple chocolate and peanut butter sauce and loved it. This combination was great. The only thing that would have made it any better was to have added some whipped cream. Thanks Kristin for choosing this recipe. I will be making these again.

Cocoa-Nana Bread

2010-01-26T15:36:00.003-05:00

Chocolate, (lots of cocoa powder) chocolate chips, and bananas cooked together. What's not to like. My husband ate his with black cherry preserves. My daughter thought it would be good with a scoop of vanilla ice cream. I just ate mine plain. It's pretty good any way you eat it. Thanks to Steph of Obsessed with Baking for choosing this weeks recipe for Tuesdays with Dorie.

Chocolate Oatmeal Almost-Candy Bars

2010-01-18T19:16:00.010-05:00

This weeks recipe for Tuesdays with Dorie is Chocolate Oatmeal Almost-Candy Bars and it was chosen by Lillian of Confectiona's Realm. I think that the best word to describe these bar cookies is sinful. At this time of year everyone is thinking about watching calories and trying to shed those extra pounds and along comes these rich bars. Oatmeal cookies, fudge, and peanuts (I left out the raisins). Yum. They are good when they are warm but they are even better after they have cooled. My advice is to cut them in very small pieces and enjoy.

I think maybe the best thing about these cookies is how wonderful they smell as they are baking. My husband is a big fan of the movie Michael with John Travolta . Michael is a bad boy angel that comes to earth. Everyone he meets thinks he smells like something different. Some say sugar cookies, some say cake, but it was always something wonderful and comforting. I believe that this may be what Michael would smell like to me. They smell just like walking into a small bakery in our area that I have been going to since I was a child. They have wonderful glazed dougnuts, cookies, and butterflake rolls. You just can't find a place that smells any more heavenly. It just doesn't get any better.

TWD - Mrs. Vogel's Scherben

2010-01-12T08:13:00.006-05:00

This weeks selection for Tuesdays with Dorie is Mrs. Vogel's Scherben and they were chosen by Teanna of Spork or Foon. Scherben are cookies that are made from a simple dough that is rolled very thin, cut into strips and then deep fried. They are then dusted first with a cinnamon sugar mixture and then confections' sugar. Dorie describes them as snowballs or snowflakes.

I love the tradition of the cookies but overall I think that they tasted pretty bland. Be sure to go over to the Tuesdays with Dorie website and see what all the other bakers there did this week.

Tarte Tatin

2010-01-07T11:48:00.004-05:00

Tarte Tatin is the second part of the Tuesdays with Dorie anniversary party. This recipe is super simple with only four ingredients. Apples, butter, sugar, and puff pastry. It's wonderful, try it.

Happy Birthday TWD

2010-01-04T19:20:00.009-05:00

Happy Birthday to us. Can you believe that Tuesdays with Dorie is turning 2? What a lot of wonderful things we have baked. Thank you Dorie for providing all the great recipes to make this possible. Thanks to all the fabulous bakers who make up this group. I have enjoyed every week of baking with all of you.

This weeks recipe was voted on by the group and the winner(s) were Cocoa-Buttermilk Birthday Cake and Tarte Tatin. This was really a hard choice but in the end I decided on the cake but I'm going to try to make the tart sometime soon. This made a nice 2 layer cake but I found that mine turned out to be just a bit crumbly. I added the extra bittersweet chocolate and was pleased with the chocolate flavor. After reading some of the comments about the frosting I decided to make my regular fudge frosting. The combination was very nice.

I served this cake to my family for dessert on Saturday night and they liked it but said that they preferred my regular chocolate cake that I make for birthdays. I thought that the cake was better after it set overnight.

Here's to another year of great baking.

Perfect Chocolate Frosting (adapted from Southern Living)

1 stick butter

1 cup chocolate chips (I used Hersey's special dark)

1/2 cup half and half

2 1/2 cups powdered sugar

Combine chocolate chips, half and half and butter in a saucepan; cook over medium heat, stirring until melted and smooth. Remove from heat, blend in the powdered sugar. Set saucepan in ice, beat at medium speed of an electric mixer until frosting holds its shape This will take take about 10 minutes.

TWD-Low and Luscious Chocolate Cheesecake

2009-12-29T09:19:00.003-05:00

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

2009-12-24T14:34:00.012-05:00

We wish you a Merry Christmas

and a very Happy New Year

TWD-My Favorite Pecan Pie

2009-12-22T11:45:00.004-05:00

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

2009-12-14T18:37:00.006-05:00

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

2009-12-08T05:49:00.002-05:00

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

2009-11-17T06:17:00.002-05:00

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

2009-11-09T19:00:00.010-05:00

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

2009-10-26T22:01:00.006-04:00

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

2009-10-20T16:45:00.003-04:00

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

2009-10-12T16:57:00.006-04:00

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

2009-09-28T20:52:00.007-04:00

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

2009-09-21T19:55:00.005-04:00

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

2009-09-15T06:17:00.006-04:00

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

2009-09-08T06:07:00.005-04:00

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

2009-08-31T18:13:00.006-04:00

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

2009-08-24T20:14:00.005-04:00

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

2009-08-17T17:34:00.005-04:00

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

2009-08-10T20:55:00.003-04:00

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

2009-08-03T21:50:00.004-04:00

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

2009-07-28T08:30:00.005-04:00

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

2009-07-23T16:40:00.003-04:00

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.