Tags » Tuesdays With Dorie

TWD BCM Rewind: Cocoa Crunch Meringue Sandwiches

These Cocoa Crunch Meringue Sandwiches the group made last month are light and crisp, but rich with chocolate.  The cocoa meringue cookies are made in much the same way as French macarons (they even contain nuts), but instead of being left with a little chew in the center, they are baked long and low and all the way, till they are like crunchy chocolate air.   50 more words

Sweet Things

Tuesdays with Dorie BCM: Betty's Chocoholic (ice cream!) Cake

Hi.  My name is Stephanie and I’m a chocoholic.  I need to be kept away from that lady Betty…she’s such an enabler with her Chocoholic Cake!   259 more words

Sweet Things

Betty's Chocoholic Cake with Raspberry Filling

This week’s Tuesdays with Dorie recipe was Betty’s Chocoholic Cake.
Wow! This was a hit with all the chocolate lovers in the family.
The cake is dense and rich, to me it tastes like 3 layers of brownies stacked on top of each other. 167 more words

Tuesdays with Dorie BWJ: Danish Slices

I don’t have much more to say about Beatrice Ojakangas’s Danish recipe, since I’ve covered most of it once or twice before.  It’s damn good, no matter what form it takes, even the simplest Danish Slice. 149 more words

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Tarte Tropezienne

My last post was David Lebovitz’s Chocolate Pudding.
I made a double batch of his recipe three times last week.
I made it for my son’s 16th birthday and it was sooo delicious, I just kept making it again and again and again… 244 more words

Tuesdays with Dorie BWJ: Danish Pastry Pockets

I’ve made Beatrice Ojakangas’s Danish recipe here once before, when we formed it into an impressive braid.  Her dough uses a “quick” method, employing the food processor to break down the butter into chunks in the flour, rather than folding a butter block into a dough.  264 more words

Sweet Things

Baking Chez Moi - Jammer Galette

If I were a perfumer, I’d take my inspiration from the kitchen. One of the rewards of cooking is carrying away a trace of the scent of the ingredients you’ve been working with, unless it’s something like garlic or onion. 254 more words