It’s been a while since I’ve posted a Tuesdays with Dorie assignment! One of the recipes for the month of April is Viennese Sablés. These are crisp and buttery biscuits that are just as easy to make as they are to eat, which makes these very dangerous cookies. I made these Viennese Sablés a few years […]
Dorie Greenspan’s new cookbook, Dorie’s Cookies, was released this week. I went through the entire thing the night mine came in the mail and I couldn’t wait to get baking! One of the recipes that caught my attention was for the French Snacklettes. Dorie received this recipe from Arnaud Larher (a Paris pastry star) about 20 […]
I felt like making a cake so I leafed through one of Dorie Greenspan’s cookbooks. I didn’t have to look very hard because the cover of BAKING From My Home to Yours was staring at me. Well, it was actually the cover photo that was staring at me: a gorgeous layered cake that was just […]
The Tuesdays with Dorie group selected Vanilla-Mango Panna Cotta for this week’s assignment. This worked out great because 1) mangos are on sale (and they’re really sweet), 2) this is a great dessert for this hot summer weather, and 3) what’s not to like about panna cotta?
Viennese Sablés remind me of fancy butter cookies. It’s impossible to be satisfied eating only one of these cookies; who can resist a crispy, buttery, mildly sweet cookie? This recipe from Dorie Greenspan’s Baking Chez Moi, where she explains some of the different reasons why these cookies are “W”-shaped. In short, it could be either because […]
I know I’ve been posting quite a bit of choux recipes lately, but I think this will be one of the last ones I do for a while. I was on a mission to figure out how to make pastry cream correctly, and I needed to make something using my successful results. Luckily Dorie Greenspan […]
Mille Feuille can be translated as “a thousand leaves” and rightfully so, as you can really feel your teeth sinking into layers and layers of puff pastry in just one bite. Each layer sandwiches a vanilla pastry cream which provides a nice subtle sweetness with a smooth texture to balance out the flaky pastry.
I was asked to make a Galette des Rois with a request to make it not taste like almonds. Luckily, Dorie has a recipe in Baking Chez Moi for a Galette des Rois which includes either lemon or orange zest. I thought that using orange zest would make a tasty Galette, but later I decided that […]
Happy Chinese New Year or Lunar New Year! I decided to make one of my favorite cookies: Rice Krispies Cookies. They’re crispy, flakey, buttery and very addictive! The first time I had cookies like this was from a small delicatessen in Hawaii. I think their recipe is locked up in a safe somewhere, but this […]
Valentine’s Day came and went, but I was lucky enough to spend it with good friends. For dessert, we had Marquise au Chocolat with Creme Anglaise, Macarons with Rose buttercream and Macarons with a Vanilla and White Chocolate Ganache, and what Dorie calls Macaron Biscotti (inspired by Sadaharu Aoki).
