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This week’s Tuesdays with Dorie recipe is Breton Butter Cake. This was more of a biscuit than a cake, as Dorie had based it on shortbread from the Brittany region. It is quite flat and has a chewy texture. As the name suggests, it has a buttery, salty flavour. I liked it as is without adornments - it is very easy to slice off a bit and eat it. To see what everyone else made this week and what they…
This week’s Tuesdays with Dorie recipe is Cocoa-Cornmeal Biscotti. They are exactly what it says on the tin - biscotti flavoured with cocoa and cornmeal, and containing slivered almonds. They were quite tasty and easy to make. No complaints here. I made only a half recipe as the full recipe made over 40 biscuits. To see what everyone else made this week and what they thought of it, visit the LYL…
This week’s Tuesdays with Dorie recipe is Mary Dodd’s Maple-Bacon Chocolate Chip Cookies. Mary worked with Dorie, and gave her this cookie recipe. As the name suggests, these cookies contain chopped crispy bacon, bacon fat (from the pan you use to cook the bacon), lots of chocolate and maple syrup. As you can deduce, these cookies are quite sweet. They are also huge cookies - I measured out the…
This week’s Tuesdays with Dorie recipe is Corn Toasties. These are cornbread made large and flat to be split and enjoyed warm with butter. I made my batter as muffins instead, as I don’t have a Texas muffin tin. I added paprika to the mix for a hint of spice. I really enjoyed these, both warm and cold. To see what everyone else thought of the Corn Toasties, visit the LYL section of the TWD…
This week’s Tuesdays with Dorie recipe is Candied Almond Tart. It is a Portugese treat of a cinnamon flavoured tartshell, filled with caramel and almonds. It is not hard to make - the pastry just presses into the tin and is not pre-baked, and as long as you remember to pour in and spread the filling quickly to avoid premature setting, it is also easy to make. Here is the finished product - wall to…
This week’s Tuesdays with Dorie recipe is Tea and Honey Madeleines. Browned butter is infused with earl grey tea, and mixed into the batter with honey. There was also clementine zest in the recipe to flavour the sugar - I ised mandarin zest instead. To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This week’s Tuesdays with Dorie (Dorie’s Anytime Cakes) recipe is Berry Yogurt Cake. How good is this cake! It’s my definition of an anytime cake. This cake is a classic French yoghurt cake, jazzed up with berries - in my case, blueberries and blackberries. There is also lemon zest in the batter, which riffs well with berries. You could have iced the cake with an icing sugar glaze, but Dorie…
This week’s Tuesdays with Dorie recipe is Chocolate-Tipped Cream Puff Pocky Sticks (quite a mouthful!). As the name suggests, the recipe involves making cream puff (choux) pastry, and piping it into 6” strips before baking: Once the pocky sticks are cool, chocolate is drizzled over the end, and they are decorated with sprinkles or sugar. I made the matcha white chocolate glaze fir my pocky sticks…
This week’s Tuesdays with Dorie recipe is Olive Oil Brownies. These brownies contain olive oil instead of butter as the key fat component. They are also flavoured with black pepper, and contain dried fruit. Instead of raisins, I used dried strawberries that I had randomly purchased with no particular use in mind. The reviews from my fellow bakers on these brownies were mixed, but I liked them.…
This week’s Tuesday with Dorie (Dorie’s Everyday Cakes) recipe is Gemma Cakes. The recipe for these little cakes was created by Dorie for her oldest granddaughter’s first birthday, hence the name. There are chunks of strawberry in the white chocolate, vanilla and rose flavoured batter, as Gemma loves strawberries. The cakes are decorated by dipping them in melted white chocolate mixed with a…
