Archive for the ‘TWD’ Category

h1

TWD – Dulce de Leche Duos

March 23, 2010

Dulce de Leche, how did it take 48 years for me to discover this lovely treat?  The first time I made this decadent treat was to try a Paula Deen recipe, Banoffee Pie, which in our home is now affectionately referred to as “Crazy Banana Pie.”  When I saw the name of this week’s recipe, of course it was on my list of things to make.

I was in a time crunch, so actually used the canned version rather than doing it myself.  That made for a very simple morning of baking.

They are the right combination of crunchy and chewy, with that beautiful creamy middle.  Yum!  I was thinking of packing them up for a camping trip, but maybe they’ll find their way to a home full of teenagers.  Ah, the beauty of baking with nieces and nephews and friends around.  I get to taste and then find a home for the goodies.

Thank you, Jodie of Beansy Loves Cake, for this week’s selection.  It’s a keeper!

Advertisements
h1

TWD – Chocolate Raspberry Tart

March 17, 2010

It’s St. Patrick’s Day, so while I made my tart crust yesterday, I decided to finish my Tuesdays With Dorie challenge today.  I doubt that Soft Chocolate Raspberry Tart is an Irish tradition, but, hey, I’ve never met an Irish man or woman who didn’t like chocolate.

I’ve made Dorie’s Sweet Pastry Crust before,  and this baker wannabe is always pleasantly surprised at my positive outcome.  This time I decided to make a full recipe, but use mini tart pans.  I baked only half of them, saving some for another time, another experiment.

One of my favorite chocolates is Scharffen Berger, so those are the chocolates I used this time.  When I was making the ganache, I did use Agave Nectar instead of sugar.  I’m trying to learn to cook with this sweetener.  It is supposed to have a lower glycemic level than sugar, and isn’t an artificial sweetener.  I haven’t tried it yet in crusts or other recipes that might need the texture of sugar to make a difference, but I thought maybe sweetening the chocolate filling with the agave would work.  From what I can tell, the filling baked and set the way it should have.

Using the mini tarts required me to watch more closely the time in the oven, and they took about half the time that the recipe called for.

Next time I probably would not add the fruit and maybe make a caramel sauce, or top the tarts with a dollop of sweetened whipped cream and chopped nuts.  Lucky me, I have some frozen tart crusts ready and waiting.

Thanks, Rachelle of Mommy? I’m Hungry!, for a great Tuesday with Dorie.

h1

TWD – Thumbprints for Us Big Guys

March 8, 2010

This is a cookie that reminds me of Christmas.  I have a tendency to think of thumbprint cookies as more time-intensive, therefore worthy of the special time that the holidays bring. My baking challenges are helping me to readjust that mindset.  Not only were they easy to put together, why wait for the holidays for special treats, then try to cram them into a short period of a month or so?  No wonder people complain about gaining weight over the holidays.  I say spread that *holiday cheer* through the year.

I love marionberries!  Period, end of story.  So when this month’s challenge came up, I immediately knew that marionberry jam would be involved.  The recipe called for hazelnuts, also a favorite, but I decided just to use what was in the house this time around, which was walnuts.  I also contemplated pecans.  I bet they would be equally tasty.

I used my food processor to finely chop the walnuts, and then mixed the cookie dough.  It seemed crumbly when I started scooping out the cookies, and they do crumble a bit when you bite into them, so maybe I overmixed the dough a bit.  However, the taste was really great.

I’m inconsistent in my baking techniques.  So I used a scoop instead of eyeballing the size of each cookie.  I love these scoops.  I have three of them in different sizes.  Also in an effort to be consistent, I did re-press the cookies slightly when they came out of the oven.  I’m not sure I really needed to, but again, I love marionberries and wanted to make sure there was plenty of room for the jam.

These were delicious cookies, definitely a recipe I will add to my list of keepers.  I think next time I might freeze half of the dough balls, so that we don’t have a lot of them laying around the house.  Just take out a few, thaw them out, pop them in the oven, drizzle them with jam or chocolate, and, voila, Christmas any time of the year.