Fruit and Four-Grain Biscotti

It's been a while since I last baked from Dorie's Cookies with Tuesdays With Dorie bakers. Fruit And Four Grain Biscotti was one of the recipe selected for January. Biscotti is one of my favourite snack to munch on. I like eating it for breakfast, tea-time treat or simply a snack anytime of the day. 

Looking through the ingredients list, I have all of the ingredients except kasha aka buckwheat groats. I have replaced it with sunflower seeds instead. For the dried fruits, I've used raisins. There's wheat germ, whole wheat flour, rolled oats, and flavours from these spices ; grated nutmeg and ground cloves. I've used ground nutmeg instead of grated. The dough was pretty easy to do, shaped into logs and baked for 25 minutes until lightly browned and firm. Let the dough rest for 20 minutes and then cut into slices. Dorie says to use a serrated knife, but I find that the dough breaks apart in pieces. I switched to a regular straight bladed knife which is very sharp, and it works well, almost all the pieces stay in one piece, some with little cracks, but acceptable. Bake the pieces until golden brown, about 30 minutes more, turning them over halfway into the baking time. 

These biscotti are very crispy, flavoured with a touch of the spices, love the nutty sunflower seeds and the sweet raisins. An absolute delight to snack on, I love these! Quite addictive! Yum! 

To see what the other bakers has made this week, please visit Tuesdays With Dorie

I'm linking this post with Cookbook Countdown #37

Crash-O-Cookies

This week at Tuesdays With Dorie, selected recipe from Dorie's Cookies, is Crash-O-Cookies. It has been awhile since I last baked with the group.

These cookies has my favourite ingredients, raisins and oats. And there's chopped milk chocolate. They are chewy and soft and lovely with a cup of coffee or a glass of milk.

I reduced the sugar to 80gm for both the caster sugar and brown sugar, and thought that these cookies were sweet enough. I mixed the dough in the morning, keep covered in the fridge, and baked the cookies at night. So I have baked them a little longer as the dough is cold from the fridge, about 20 minutes. They are a little crispy around the edges when still warm but turned soft and chewy when they have cooled down completely. 

I baked only half the batch of the dough and store the other half in the freezer. That will be for another day.

Though I am partial to crispy cookies, I do enjoy these chewy soft cookies.

The recipe for these cookies can be found at Dorie's website.

To see the other bakers review on these cookies, drop by Tuesdays With Dorie (TWD) blog roll.

Blueberry-Buttermilk Pie Bars

This week at Tuesdays With Dorie (TWD), baking from Dorie's Cookies, I've made Blueberry-Buttermilk Pie Bars. These bars are easy to make and yummy to eat.

Bottom layer is a buttery crust with some cornmeal mixed in for that added texture and the top is a layer of custard dotted with juicy blueberries.

I did reduce the sugar for both layers. For the crust, I've used only 50gm sugar, and for the custard layer, I've reduced the sugar to only 1/4 cup, half the amount calls for in the recipe. Which works out really well, as the bars are not too sweet, with just the right amount of sweetness. I've used frozen blueberries.

While I was slicing the baked bars into squares, the juicy blueberries squirted out its' juices when the knife cuts into them, surprising both my son and I!  These bars are quite delicious to eat, the cornmeal crust is tender and buttery. The custard reminds me of custardly Chinese egg tarts! Juicy blueberries bursting in every bite makes it such a delightful bar to enjoy!

If you would like to give this a try, the recipe can be found at Dorie's website, here.

Pithiviers

It is Tuesdays With Dorie week for Baking Chez Moi. Two recipes selected for this month, Black-and-White Marbled Madeleines which I have baked and posted here, and for this week it is Pithiviers. I have never made Pithiviers before, and Dorie's version is yummy!

Pithiviers, with puff pastry as the base and the top, sandwiched with the filling of frangipane and a layer of homemade prune jam spread on top of the frangipane. Very easy to make, especially when there's ready-made store-bought puff pastry stashed in the freezer!

My pithiviers is slightly smaller than the recipe states, as the frozen puff pastry I bought comes in 8" squares. Did not roll the pastry as they are already about 1/8 inch thick. You would need two sheets of puff pastry. I made the almond filling and prune jam the day before, keep refrigerated while the frozen puff pastry is left to thaw overnight in the fridge. I opted to use the dark rum over the vanilla extract for the prune jam. Both the almond filling and the prune jam are easy to make and takes only minutes.

Simply assemble the Pithiviers the next day. Place the smaller round of the pastry on a parchment lined baking sheet. Place the almond filling in the centre, and spread the prune jam over it. Brush the pastry with egg wash all around the filling, then top with the bigger piece of pastry. Press the edges together and seal. Brush the top with egg wash, then place in the fridge for at least 30 minute. Meanwhile preheat the oven at 450F. Remove the pithivier from the fridge, brush with egg wash once again, make some slits on top, and sprinkle with some sugar, of which I've used demerara sugar. Place in the oven, and immediately reduce the temperature to 375F. Bake until golden and puffy.

I did not seal the pastry well enough, and the almond filling leaked out, which is not a waste, as it bakes up around the pithiver, crispy and delicious! 

This Pithiviers are quite yummy. The prune jam and the almond filling are really good together. And I like it that it is not too sweet, with the crispy buttery pastry, makes it a delight to eat with a cup of warm tea.

Black-And-White Marbled Madeleines

It's Tuesdays With Dorie week, the two bakes for this month are Pithiviers and Black-And-White Marbled Madeleines. I've chosen to make the madeleines for this week. 

Easy to make and delightful to eat. Before making the batter, chill the greased madeleine moulds in the fridge until needed. Once the batter is made, spoon into the cooled madeleines moulds, then keep refrigerated for at least an hour before baking. Some minor changes I've made was to use orange zest instead of lime zest, and I've reduced the sugar to only 1/4 cup (since the yield is only for 12 madeleines).  The chocolate batter is very thick and did not budge much when I made the marble swirl with a small knife. I made ten madeleines with swirls and left the other five un-swirled as what Dorie says, "they'll bake with a dark bull's eye".

I baked the madeleines for 13 minutes, though I think they could have done baking at 11 minutes or so, as mine has some cracks at the top, maybe I over baked them a little, even at 13 minutes. And instead of 12, I got 15 madeleines. They pop out of the moulds very easily. 

According to Dorie, "with the chocolate grounding them a bit, the madeleines don't develop the hefty bump that their plainer relatives do", but mine has high bumps!

These madeleines are kinda addictive when eaten while still warm, minutes right after baking, with a cup of warm tea. I love the light crisp crust all around and spongy crumbs inside, with bites of the two different flavours, vanilla and chocolate. Makes a lovely yummy tea time treat! 

Stop by Tuesdays With Dorie to see what the other bakers bake for this week.

I'm sharing this post with Cookbook Countdown #15 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

Sunday In Paris Chocolate Cake

Happy Valentine's Day!

The selected recipes from Baking Chez Moi at Tuesdays With Dorie (TWD) for this week are, Sunday In Paris Chocolate Cake and Nun's Beignets. Since it is Valentine's Day, I've made Sunday In Paris Chocolate Cake. I like the name of this cake! I've baked the cake in two small heart-shaped pans. Time to put those pans to work, which I have never used before ever since I bought them years ago!

The batter is very easy and simple to prepare, does not take much time at all. There's a small amount of creamy peanut butter used. To prepare the melted chocolate to be used in the batter, I use the microwave oven to soften the chocolate and another bowl to boil the heavy cream, instead of using the stove. Once the batter is done and divided between the two pans, they are baked for 35 minutes. Leave to cool a little, unmould and leave until completely cool before pouring over the ganache.

I've reduced the sugar to 1/4 cup for the batter, and did not use the optional chopped peanuts for both the batter and topping, as some of us are not fond of peanuts.

The ganache sets almost instantly without any need to refrigerate. Since I did not use any chopped peanuts or chopped chocolate for the topping, I've made some wavy lines on top and decorate with rose wafers which I found in my baking pantry last week! No idea when I bought those!

Cake is not very moist, but it is not dry either, it is very nice. I like the soft crumb texture and thought that the creamy peanut butter adds a delicious taste to the chocolaty cake. A lovely cake, perfect for Valentine's Day, or any other day!

Stop by Tuesdays With Dorie to see what the other bakers thought of this cake.

I'm sharing this post with Cookbook Countdown #14 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

Breakfast Biscotti

It's Dorie's Cookies week at Tuesdays With Dorie (TWD). The selected bake is Breakfast Biscotti. I like eating biscotti. They are great for snacking anytime. Crispy, crunchy, and especially good with a cup of hot coffee or tea. 

I have made biscotti with sticky dough before, but Dorie's Breakfast Biscotti dough is easy to work with. The dough is soft but not sticky. The only change I've made, is to reduce the sugar from 150gm to 100gm. I have used my homemade granola using Dorie's recipe, Crispy Granola from Baking Chez Moi. The granola was so good, that I had to reserve a cup to make this biscotti, before they are all gone.

The dough is divided into two, spaced them well apart on a parchment lined baking tray. They really spread quite a bit after baking. Cool them for about 20 minutes before slicing into 1/2-inch slices. I used a serrated knife and the baked dough fell apart. The outer crust was crispy after baking, so I left it overnight to cool down completely before the final baking. The next morning, I used a serrated knife again to slice the baked dough, and they still fall apart. I then switched to a regular sharp kitchen knife, and the slices are perfectly sliced without any bits falling off. 

A tray of sliced biscotti about to go into the oven for the final baking.

These biscotti baked to a lovely golden brown. They are crispy, crunchy and delicious, but just a tad sweet for us even though I have reduced the sugar. The next time when I make this again, I will reduce maybe another 2 tablespoons of sugar. I like that they are not hard crispy, but with a  light crispy crunch. A winner!  I've enjoyed a few slices with a cup of black unsweetened coffee and it was good!

Recipe for these cookies can be obtained from Dorie's website, here. To see what other bakers thought of these cookies, please visit the links at TWD.

Granola Cake

The selected recipe from Baking Chez Moi at Tuesdays With Dorie (TWD) is Granola Cake. According to Dorie, homemade granola or store-bought is fine, just make sure that do not use granola with lot of spices or with hard pieces of dried fruit. I made my own using Dorie's Crunchy Granola recipe. The granola is a winner! 

I have reduced the sugar, using 60gm for the brown sugar, and only 20gm for the granulated sugar, taking into account, of the sweetened coconut, and the sweet chocolate chips.

The batter is very thick and the cake does not rise that much during baking as the leavening powder used is just minimal. Bake until the top is brown and sugar-crackly. 

The cooled cake was cut into 16 squares, and they look very much like a blondie, or, bar and slices kind of bakes, rather than a cake. 

These are quite yummy. Moist, soft and a little crumbly with the distinctive taste of the granola, bits of the chocolate chips in every bite. I'm glad I reduced the sugar as these are quite sweet. The next time I would use less choc chips and add some moist plump raisins or dried cranberries, to cut back on some of the sweetness.

Stop by TWD to see what the other bakers thought of this bake.

World Peace Cookies

Happy New Year everyone! My first post in 2017 with World Peace Cookies, one of the selected recipe for this month at Tuesdays With Dorie, an online group of bloggers currently baking from Dorie's Cookies.

I've made these cookies twice. First time was a couple of months ago, as this recipe can also be found in another of Dorie's book, Baking From My Home To Yours, These cookies are super yummy and easy to make. There's chunks of chocolate pieces in the chocolaty dough. So a real treat for chocolate lovers. You need to plan the dough in advance as it needs to be refrigerated for a few hours, before they are sliced and bake.

These are the best chocolate cookies!

The good thing is, the dough can be frozen for two months, so you might want to make a double batch and stash some in the freezer. It can be baked without defrosting the dough, great isn't it! 

Recipe for these cookies can be obtained from Dorie's website, here. To see what other bakers thought of these cookies, please visit the links at TWD.

Spiced Honey Cake

This month at Tuesdays With Dorie (TWD) : Baking Chez Moi, the selected recipes are Spiced Honey Cake and Chocolate Truffles. I've made Spiced Honey Cake for this week. 

This cake is made with honey and a spice infusion. To make the spice infusion, in a small saucepan, add a fat strip of orange zest, water, lavender, Sichuan peppercorns and ginger. Bring to a boil, remove from heat, keep covered and leave to infuse for at least 1 hour. Strain the spiced water and discard the solids before use.

I have replaced the dried cherries with dried cranberries, as dried cherries are not easy to find and they are very costly. Also I have reduced the sugar slightly. The batter for the cake is very thick. This cake is baked at a low temperature of 300F for 75 minutes. The cake will need a rest after it cools, a day or two (or three or four) days later. I doubled wrapped the cake with plastic and only slice into it on the third day.

Cake has a dense close crumbs, not exactly dry but not moist as most cakes are. I can taste the light sweetness of the honey, the orange and a hint of the spices and the lavender. I was surprised to find that the taste of the spices is not strong at all. But it's there, with a light mild taste to it. The sliced almonds makes a nice topping.

This cake is quite tasty, but we are not used to eating dense, not so moist cakes like this, which is like eating a bread, yet not quite a bread! Somewhere in between a cake and a bread. Though I did enjoy a few slices with a mug of warm tea, it is quite nice actually, but the family does not like it. I enjoy the taste, but not so much on the texture of the cake. I have been eating it alone, and have toasted a few slices for my morning breakfast. Looks like I would not be making this cake again. 

Drop by TWD to see what the other bakers thought of this bake.

Pfefferneusse

I've made Pfefferneusse, a cookie which I cannot even pronounce its name. This recipe is from Dorie Greenspan's latest baking book "Dorie's Cookies". Tuesdays With Dorie (TWD) is currently baking from two books of Dorie's, every Tuesday of the week. 

According to Dorie, Pfefferneusse, (the name is German for "peppernut"), are made with chopped nuts, lots of spice and citrus. And there are lots of different spices used in these cookies ; ground cinnamon, ground black pepper, grated nutmeg, ground cardamom, dry mustard, orange zest and pecans. 

The recipe yields 38 cookies for me, close enough to 40 as indicated in the recipe. As mentioned in the book, these cookies can be kept for weeks as they are dry and firm by nature. 

Either glazed the top with melted chocolate mixed with espresso powder, or just a dusting of confectioners' sugar. I glazed most of the cookies with the chocolate glaze and about a dozen with the confectioners' sugar. 

I have mixed feelings over these cookies. As you bite into them, you would first notice the dry texture, (though not overly dry!), the crumbly crumbs and the taste of the spices all blended into one, though the spices are surprisingly mild. At the end of it, when you have finished the whole piece, there's the taste of black pepper lingering in the mouth. These cookies are rather different and new to me, I have not made cookies with so many different spices combined together. When I first bite into these cookies, I thought that it was just OK, but I find it sort of grow on you. They tasted nicer when I ate the second and the third piece. While the ones with the chocolate glaze is nice, I prefer the ones with the confectioners' sugar, goes really well with these spiced cookies. "Sugar and Spice and Everything Nice"! 

Stop by TWD to see what everyone is baking this week.

Hot Chocolate Panna Cotta

It's Tuesdays With Dorie (TWD) week, and I've made Hot Chocolate Panna Cotta, one out of two recipes scheduled for this month. I've missed on the first one as I was busy preparing for  Chinese New Year a couple of weeks ago. Looks like that one will have to go for one of these Rewind Weeks. For this Panna Cotta, Dorie has suggested some flavours that can be created using the chocolate base, but I've decided to make them as it is.

This panna cotta is pretty straightforward and very simple to make, does not takes up much time at all. It takes longer for the panna cotta to set than to make them!

I've made the Panna Cotta in little ramekins cups, and left them to set in the refrigerator overnight. The ingredients are mostly what you probably have in your pantry ; cocoa powder, bittersweet chocolate, sugar, gelatin, heavy cream and milk.

These are very yummy! Chocolaty, not too sweet, rich with melt-in-the-mouth smooth velvety texture. Love it! 

Do check out the other posts at TWD.

p/s : I have been having problems on leaving my comments at wordpress blogs. Unable to link my post at TWD site! Maybe my comments went into your spam folders. I would appreciate if you could check your spam folder, you might just find me there!

Lemon Squares, French Style : TWD

It's Tuesdays With Dorie (TWD) week. We have two selected recipes to bake from each month and for this month, we were given the choice to select which recipe to bake first. I've made Fluted Carrot-Tangerine Cake two weeks ago, and for this week, it is Lemon Squares, French Style. I love lemon bars, one of my favourite baked lemony treats. Dorie's French style lemon squares comes in three layers. The bottom layer is a buttery shortbread dough, using the same dough, some is reserved as a streusel topping, with some chopped almonds sprinkled over. Sandwiched in between these two layers is the delicious lemony curd. 

I made the lemon curd the day before and bake the lemon squares on the next day. Made half the recipe and some changes to the amount of butter and sugar. There's quite an amount of butter for the curd itself! For half a recipe, it calls for 1 stick plus 1 tablespoon butter, which is about 130gm. I used only 60gm and it works out just fine for me. As for the sugar, I've used a scant 1/2 cup of sugar, with slightly less than 1/3 cup of lemon juice. The lemon curd cooks up pretty quick and it is lemony, silky, and very, very yummy! Love it!

Lemon curd, so silky smooth and very addictive!

The shortbread dough is easy to make. But the amount of sugar in the recipe is a little too much for me. I like salty buttery crust, instead of sweet crust. Since the lemon curd is lemony sweet, I've reduced the amount of sugar for the dough to 50gm (original amount for half a recipe is 125gm). Some of you may be wondering about the texture of the dough with the amount of sugar I've reduced, but it works for me, and I have always reduced the sugar for Dorie's sweet pastry dough recipe each time I make it. And the dough has always turns out buttery, tender and flaky without being overly sweet.

For half a recipe, I've baked the lemon squares in a 7" square baking pan.

Some chopped almonds is sprinkled over the streusel topping and bake until the edges are caramelized and the curd is puffy, about 45 minutes. Remove from oven and allow to cool completely in pan over a rack. Dorie says to allow at least 2 hours and up to 6 hours before cutting. I've left mine to cool overnight and cut it the next morning.

These bars are really yummy with the perfect amount of sweetness. The dough is buttery, salty, flaky just as I like. The struesel topping with the bits of almonds is a different take on the usual lemon bars that I've made before. Much as I like these bars with the streusel topping, my personal preference is still the old-fashioned way with just the shortbread base and the lemon curd without any topping, with just a sprinkling of powdered sugar over the squares. But that being said, these bars are really yummy, I would say no if served a piece of these!

A yummy lemony treat, good to snack on anytime.

I'm linking this post with Tuesdays With Dorie (TWD)

Fluted Carrot-Orange Cake : TWD

This week's bake at Tuesdays With Dorie (TWD) is Fluted Carrot-Tangerine Cake. It is an inch high, light and spongy carrot cake with the fragrance and flavours from ginger and citrus. 

I have used orange instead of tangerine. And the pie pan I used has straight sides instead of fluted. As usual, I have reduced the amount of sugar, using only a scant half cup, and it works for me. I can already taste the sweetness, and it tastes sweeter on the next day too. I cannot imagine how sweet it is with the full amount, a whole cup of it for a one-inch cake. There's grated carrots, orange zest and juice, and grated fresh ginger in the batter.

 It certainly smells lovely when the cake is baking in the oven!

I thought that this cake is nice. Light, soft and moist with a fragrant citrusy taste. Goes well with a cup of warm tea.

Please visit the other bakers at Tuesdays With Dorie (TWD).

Rum-Drenched Vanilla Cakes

It's rewind week at Tuesdays With Dorie (TWD). I've made Dorie's Rum-Drenched Vanilla Cake, recipe from her book, Baking From My Home To Yours. 

According to Dorie, "the crumb so soft, even and tightly knit - you could mistake it for a Sara Lee pound cake. But what you get here is a flavour Sara Lee can never deliver, one that depends on using the very best vanilla you can find. The first choice is a pair of moist, pliable vanilla beans". Well, I was smiling with glee, as from my recent holiday in Bali, I have bought some vanilla beans that are really fresh. These beans are soft, pliable, moist and oily, unlike the dried ones that I have been using all this while. I stored them in a jar of sugar, and within two days, the sugar was already damp and turning brown, with the oil from the vanilla beans. And the smell is just gorgeous. On top of that, I've also purchased a bottle of dark rum from the duty-free shop at the airport. Perfect!

This cake does indeed has a tightly knit soft crumb, similar to those frozen Sara Lee cakes (which I have not eaten in years!). Can you see the fine speckled black seeds of the vanilla. The cake smells really nice with the fragrance from both the vanilla and rum. Each bite is filled with the lovely light crunch of the seeds, and the fragrance of the vanilla really came through beautifully. Rum is used in the cake, as well as in the syrup that is brushed all over cake while still hot. With the amount of rum used, surprisingly it does not overpower the cake at all, but you would noticeably know there's rum. What I got, was a lovely vanilla cake with the fragrance and a light taste of the rum. 

The only changes I've made to the recipe which makes two cakes of 8-1/2 x 4-1/2-inch, is to reduce the amount of sugar. Originally, recipe calls for 2-1/3 cups of sugar for the batter, but I've used only 1 cup. For the syrup, I've used only 2 tablespoons of sugar instead of 1/4 cup. And the sweetness turns out just right for both the cake and the syrup. Recipes are not published at TWD, but if you would love to give this a try, you can get the recipe here. 

I'm linking this post with Tuesdays With Dorie (TWD), for rewind week.

and

Cook-Your-Books #29 at kitchen flavours

Pear-Blueberry Roll-Up Tart

This week at Tuesdays With Dorie (TWD), the selected recipe is Pear-Cranberry Roll-Up Tart. I do not have any fresh or frozen cranberry, but I do have a pack of frozen blueberries, so I have used that instead. For the filling, I've used Parkham Pears which are ripe and sweet. For the jam, I've used raspberry jam and replaced the ground ginger with ground allspice as I could not find my little jar of ground ginger. I thought I had one around!

 Roll-Up Tart about to go into the oven.

Dorie's galette dough is quite easy to handle for a round tart, or even small little tarts, but I had a little trouble rolling the dough up into a roll-up tart. With the pear and blueberry filling inside, it was not an easy smooth roll! There's one or two tears, which was easily patched up by pinching the dough together to seal. In the end I managed it somehow, though I am unable to tuck the ends of both sides under the dough, as it was getting sticky and soft by then. So I just pinched them together to seal. Brush the top with egg wash and sprinkle with demarara sugar. Make a few slits on top and bake as instructed in the recipe.

One thing I know for sure is that, Dorie's galette dough makes a flaky, tender, crisp and buttery dough crust. The juices from the filling was bubbling from the sides of the tart instead of from the slits at the top as Dorie indicated while it was baking. When it was done baking and cool to just warm, I sliced the tart and some of the slices break into pieces.

The pear pieces are tinged from the colour of the blueberries. Overall, a very nice tart, but I could not help comparing this to the Apple Pielettes which we baked last month. They are quite similar, one with apple and this with pear, and they both used different jams and spices. I prefer the Apple Pielettes. That being  said, we did enjoy slices of these tart with warm tea. 

I'm linking this post with Tuesdays With Dorie (TWD)

Chocolate-Covered Toffee Breakups : TWD

This week's bake at Tuesdays With Dorie (TWD), is  Chocolate-Covered Toffee Breakups, an addictive snack to munch on, one that you would go back for more until there's none left. Seeing how addictive this is going to be, I've made only half a recipe! 

The base is a caramel toffee, made by melting the butter, then cook with sugar, corn syrup, and water until it reaches 300 degrees F, or until caramel coloured and bubbling. A candy thermometer would come in handy, and I'm so glad I bought one almost a year ago. Chopped toasted almonds are added to the toffee and the mixture is then poured over a greased parchment paper placed on a tray, spreading the toffee caramel out evenly. Leave to set for about 20 minutes, then it is turned onto a large cutting board (I've used the reverse side of a large baking tray), lined with parchment paper. Peel the parchment paper from the top of the caramel and allow to cool completely. Use a paper towel to dab any moisture on the toffee before coating with the melted chocolate.

Chocolate are melted and spread onto one side of the caramel base, scatter some chopped toasted almonds, pressing them down gently. At this point, I've refrigerated them still on the tray for about 30 minutes, then turned the caramel onto another tray lined with parchment paper, with the chocolate coated side facing down. Spread the remaining melted chocolate onto the caramel toffee. I did not scatter any almonds on this side, leaving it bare with only the chocolate coating. I left the tray in the refrigerator overnight for the chocolate to set. 

Break or cut into pieces before eating. However, they need to be stored in a covered container in the refrigerator, as the chocolate melts even after a few minutes after I've taken them out. 

These are good! At first bite, there's a light crunch, then both the toffee and chocolate start to melt in the mouth, followed by the crunch of the almonds. An addictive snack to munch on!

This post is linked to Tuesdays With Dorie (TWD).