Coffee Break Muffins (TWD)

As a self-confessed coffee junkie, this week's Tuesday With Dorie recipe for Coffee Break Muffins is right up my alley. Rhiani of Chocoholic Anonymous is our hostess this week, and you can find the complete recipe on her blog.

I've been needing this additional boost of caffeine. Insomnia + catching up on DVR backlog = not a lot of sleep.

Dorie goes bold with the coffee in this recipe. Strong brewed coffee plus a healthy amount of instant espresso gives these muffins its pep.

I thought these muffins needed a little something else, so I topped half of the muffins with a sprinkling of mini chocolate chips.

These muffins were super yummy! I actually enjoyed the plain muffins over the chocolate chip topped version. The coffee flavor is not shy, but it doesn't overwhelm. I particularly loved the texture of these muffins - a nice tight crumb, but not overly dense.

These babies will definitely make a repeat appearance at my breakfast table.

Cranberry Upside Downer (TWD)

Even with summery weather still going strong in my neck of the woods, I was looking forward to doing some holiday baking with this week's Tuesdays With Dorie recipe for Cranberry Upside Downer. Chosen by Sabrina of Superfluous, you can find the complete recipe at Dorie Greenspan's website or Sabrina's blog.

In lieu of fresh cranberries, I opted to use Trader Joe's frozen sweetened cranberries. If you have a Trader Joe's in your neighborhood, you've got to run out an grab a bag of these frozen cranberries - they are fantastic! These cranberries are sweetened just a touch, and the bright, tart flavor of the berries shine. I promise that I have not been paid by TJs to write this glowing review - I'm just a raving fan!

I love the simplicity of this recipe. A healthy amount of butter and sugar is heated, then poured into a cake pan. A generous amont of cranberries and walnuts are spread over this butter mixture. A simple cinnamon-y cake batter is poured over the fruit, then the whole thing is popped in the oven.

Once the cake is baked and out of the oven, it is time for the dramatic finish - turning the cake out from the pan. I was a bit worried that the fruit would stick to the bottom of the pan, but to my pleasant suprise, this cake unmolded from the pan without a fuss.

My friends, this is one tasty cake! The tender cake is subtly spiced, and it perfectly complements the tart/sweet cranberries perfectly. The walnuts provided a nice textural complement to the cranberries.

I'm looking forward to making this cake again...and again.

Crunchy and Custardy Peach Tart (TWD)

This week's Tuesdays With Dorie recipe is Crunchy and Custardy Peach Tart. I'm wrestling with serious writer's block, so you will have to excuse me as I'm going to keep this post simple and let the photos do most of the talking.

Instead of a large tart, I opted to make smaller individual tarts. The recipe, which you can find at Rachel's blog Sweet Tarte, will make six 4-inch tartlettes.

Start with some partially baked and cooled tart shells:

Half a peach fits perfectly in each tartlette shell:

Cream, sugar, egg yolk and almond extract are combined to make a simple custard:

The custard is poured into the tart shell:

Now, the tarts are ready to go in the oven:

After baking for a bit, a streusel topping is strewn over the custardy parts, then baked some more until the the custard is set and the topping is browned.

After cooling, these yummy peachy treats are ready to be served:

In a word --- Delicious!

Oatmeal Breakfast Bread (TWD)

Things have a bit hazy for me this past week, as I've been fighting a nasty respiratory infection. Feeling under the weather + medication + hot summer weather = yuck!

Under normal circumstances, this week's Tuesdays With Dorie recipe for Oatmeal Breakfast Bread would be a cinch to prepare. However, in my medicated state I was a complete ding dong and left out the most important ingredient - oats. Hello, it's in the recipe title for goodness sake!

For a change of pace, this Dorie Greenspan breakfast bread (you can find the complete recipe at Natalie's blog, Oven Love) leans on the healthy side of things, with applesauce and a little oil taking the place of butter. With an addition of dried fruit (dried figs in my case), oats (unfortunately, no oats this time), and a sprinkling of nuts (sliced almonds topped my loaves), this looks like a semi-healthy breakfast bread. Just ignore the cup of sugar that the recipe calls for.

I put my "once in a blue moon" mini loaf pan to use again, and the full recipe yielded exactly eight mini loaves. These small loaves baked in a 325 degree oven for approx 25 minutes.


True to Dorie's description, this bread is super soft and tender and it needed to cool substantially before I could remove the loaves from the pan.

These unassuming looking loaves were delicious! I did miss the oats, as I think they would have given a nice textural contrast to the soft crumb. The dried figs were fantastic, as they give a nice chew and just a touch of sweetness.

Now if you will excuse me, I'm going back to bed...

Chocolate Ganache Ice Cream (TWD)

When we're talking about chocolate ice cream, my husband is the connoiseur in our house. He's a less is more kinda guy, and believes that "all that unnecessary stuff" (i.e. nuts, chocolate chips, etc) gets in the way of enjoying really great chocolate ice cream. In most instances I do agree with him, but there are times when nothing else satisfies me like a double scoop of Rocky Road in a waffle cone!

This week's Tuesdays With Dorie recipe for Chocolate Ganache Ice Cream was of keen interest to my husband. He was particularly interested in comparing Dorie Greenspan's recipe to his all-time favorite - David Lebovitz's Bittersweet Chocolate. Sadly, as timing would have it, the hubs has been out of town, so he'll have to hold off a few more days before he can put his taste buds to the test.

So, which did I enjoy more, Dorie or David? C'mon, it's like asking me to pick a favorite child. Honestly, both ice creams are both DEE-licious! Both ice creams had a wonderfully luscious and creamy consistency, and the chocolate flavors were deep and intense. I think these ice creams are meant to be enjoyed simply and unadorned, and a small scoop is totally satisfying.

Thank you Katrina of Baking and Boys for a perfect summertime pick. Hop over to Katrina's blog for Dorie Greenspan's recipe. If you're interested in doing your own taste comparison check out David Lebovitz's recipe here:

Bittersweet Chocolate Ice Cream
from The Perfect Scoop by David Lebovitz
makes approximately 1 quart

2 cups heavy cream
3 tbsp unsweetened Dutch-proces cocoa powder
5 oz bittersweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract

Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl. Warm milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and reaches nappe consistency. Pour custard through strainer and stir it into the chocolate until smooth, then stir in the vanilla. Continue to stir over ice bath until cool. Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturer’s instructions.

Gingered Carrot Cookies (TWD)

I need to up my blogging game. I've been baking and photographing, but am totally behind on getting all of my posts up. Sure, I have lame excuses for my procrastination, but I won't bore you with the details...at least for today.

This week's Tuesdays With Dorie recipe for Gingered Carrot Cookies is essentially a carrot cake in a portable cookie form. You know that this will be a hearty cookie with its list of ingredients (you can find the complete recipe at Natalia's blog Gatti Fili e Farina):

I followed the recipe essentially as written, and my only variation was to substitute half of the raisins with chopped candied ginger.

I used a large cookie scoop and ended up with 18 hefty sized cookies. These cookies don't spread at all when baking, so would recommend that you flatten the scooped dough before popping the cookies in the oven.
I love cakey cookies, and this cookie was right up my alley. I am so glad that I added the candied ginger, as it gave a nice spicy flavor and a nice chew. This recipe begs to be played with, and next time I'm going to nix the raisins and try a combination of dried pineapple and candied ginger, as well as substituting some of the butter with applesauce to reduce the fat content.

Thanks to Natalia for a delicious TWD pick this week!

...and just because, I wanted to share a photo of Siena closely supervising my photography session.

Lot's of Ways Banana Cake (TWD)

I've made this week's Tuesdays With Dorie recipe for Lot's Of Ways Banana Cake several times before, and I can tell you that this is a keeper!

For some, all they see are sad old bananas. For me, I see a delicious banana cake in the making:

In the book Dorie shares that this cake can be baked in a variety of shapes and sizes. I've previously made this recipe into a layer cake and cupcakes, and they turned out perfectly in each case. I wanted to try a different pan, so I dug into my cabinet of "I'll use them once every 5 years" baking pans:

So, what did I find? Mini loaf pan...perfect! I haven't used this pan since 2002.

Dorie share a number of suggestions to play with the ingredients in the cake (thus the "Lot's of Ways" in the recipe title). As I had all of the ingredients readily on hand, I didn't veer off course from the original recipe. I made half the recipe, which yielded me 8 mini-loaves. I also reduced the oven temperature to 325F degrees and baked the cakes for 18 minutes (I think the dark loaf pan expedited the baking time).

To dress up these little loaves, I topped them with some Mascarpone Frosting leftover from another cake I was working on.

This cake is DEEELISH! The cake is beautifully moist and tender, and it does not have that dense, gummy texture that I get with other banana cake recipes. The banana flavor definitely shines, and the toasted coconut gives the cake a nice chew (for those of you who hate coconut, you can easily omit it). The mascarpone frosting's light creamy texture is the perfect complement as it doesn't overwhelm the cake.

If I haven't already convinced you to try making this banana cake, peruse the TWD blogroll to check out all of the beautiful banana cakes - you'll be convinced to try this recipe. For the complete recipe (including all of the variations), please head to Kimberly's blog, Only Creative Opportunities.

Brrr-ownies (TWD)

I'm back!!! The hubs and I had an amazing two weeks traveling through Italy. Along with the breathtaking sights, we indulged ourselves with food, wine, and gelato.

Just before we left for vacation, a friend gave me this advice: "Eat, drink and enjoy yourselves silly while in Italy. I promise that you will not gain a pound." Yeah, right! After returning, the hubs and I each hopped on the scale to assess the damage. We were dumbfounded - I didn't gain a single pound, and my hubs actually lost 7 lbs. WTF?!!! My friend was inifinitely wiser that I thought! Forget dieting, we need to travel to Italy more often.

Vacationing was wonderful, but there is something to be said about being back home. I missed baking and cooking, so I couldn't wait to get busy in the kitchen. This week's Tuesdays With Dorie recipe for Brrr-ownies was a nice warm up to get back into the swing of things.

The recipe (which you can find at Karen's blog, Welcome to our Crazy Blessed Life) is essentially a brownie with chopped peppermint patties folded in (in my case, I used Trader Joe's mint creams). When it comes to brownies I'm a purist - no messin' with nuts or mixins. I kept an open mind to see how this would turn out.

Maybe it was the jetlag that affected my baking mojo, but my brownies turned out a bit dry. Instead of tossing the batch, I made a super quick and easy Philadelphia-style vanilla ice cream, and folded bits of the brownie to make a mint chocolate brownie ice cream.

Mint chip is my all time favorite ice cream flavor, so I was definitely curious to see how this would turn out. The verdict --- not too shabby. The mint flavor is subtle, and I loved the how the formerly dry brownie bits turned chewy when incorporated into the ice cream.

No, your eyes are not deceiving you --- this is a mini ice cream cone. Cute, isn't it?

I found these cute little guys a while back, and if you're interested in these mini-cones, you can check them out here. The interior of these cones are lined with chocolate, and make perfect "shot glasses" for Baileys, White Russians, etc. Needless to say, these innocent looking cones are dangerous at our summer BBQs.

Anyways, I'm glad to be getting my blogging back on. I'm curious to hear how the other Tuesdays With Dorie bakers felt about this recipe - check out the TWD Blogroll to hear what everyone had to say.

Cinnamon Swirl Bread (TWD)

This week's Tuesdays With Dorie recipe for Raisin Swirl Bread is all about my baking frenemy, YEAST. Once in a blue moon, I will experience baking success with yeast. However, more times than not I've ended up with some pretty spectacular fails, and vowing during those moments to never to bake with yeast ever again (okay, I'm being a little melodramatic).

With this bread recipe, I'm happy to say that I've experienced yeast success! I opted to nix the raisins, but followed the rest of the recipe as written. Initially, as the dough was coming together it was soft and sticky, so the stand mixer w. dough hook definitely came in handy.

WOW - this bread was delicious! I've been taking nice thick slices of this bread, slathering them with butter and cinnamon sugar, and popping them in the toaster oven to make unbelievably yummy cinnamon toast.

Thanks to Susan of Food.Baby for making this fantastic selection, and helping me resolve my love/hate relationship with yeast. I highly encourage you to make this delicious bread - the complete recipe can be found at Susan's blog.

Apple-Apple Bread Pudding (TWD)

This week's Tuesdays With Dorie recipe for Apple-Apple Bread Pudding is all about comfort food that warms your tummy. This recipe takes a traditional bread pudding and adds a double dose of apples - sauted sliced apples and apple butter.

I did take some liberties with this recipe (you can find the complete original recipe at Liz's terrific blog, Cake or Death? ):

- I halved the recipe to accommodate a 8x3 loaf pan.

- Challah was my bread of choice. The bread was cut into thick slices, liberally slathered with apple butter, and then cut into cubes.

- 1/2 tsp of cinnamon was added to the custard mixture.

- Baking time was adjusted to 1 hour

- Once out of the oven, I let the bread pudding cool to room temp. After unmolding from the pan, the bread pudding is sliced, and these slices are fried on both sides with a generous amount of butter (just like frying up french toast). Sure, this is a total fat bomb but boy o' boy is it delicious! Frying creates a beautiful crust, and its slight crunchy exterior gives in to the soft, rich interior. Although the fruit is no longer distinguishable, the apple flavor definitely shines. A little dusting of powdered sugar and a scoop of vanilla ice cream is all you need to complete this dessert.

Thank you Liz for this super delicious selection!

Quick Classic Berry Tartlettes (TWD)

With all of the gorgeous fruit on display at my local farmers market, I was super happy that Christine of Cooking With Christine decided on Quick Classic Berry Tart for this week's Tuesdays With Dorie recipe.

I definitely have a weakness for fresh fruit tarts. As I couldn't trust myself with a full-sized tart at home, I transformed this recipe into tartlettes --- I can have a little taste and then send the rest off to my hub's workplace.

The berries were abundant at the farmers market this past weekend, and I had hard time narrowing down my choices. Strawberries were definitely overflowing in the stands, but I was drawn to some beautiful golden raspberries. Golden raspberries are milder and less tart than the red variety, with a flavor that reminds me of apricots. Although they're a bit pricey (5 bucks for a small basket), these gems are worth the occasional investment.

As you can prepare the crust and pastry cream in advance, this beautiful dessert comes together super fast when it's time to serve it to your guests.

Here are my recipe notes:

Tart Dough
- The tart crust recipe yielded 21 tartlette shells.
- The little shells are made by pressing portions of dough into a mini-muffin pan. I used a shot glass to evenly press the dough up the sides of the pan.
- After freezing the dough in the pan for one hour, it is popped in a 375 degree oven for 12-14 minutes. The freezing step is critical for the shells to hold their shape while baking.

Vanilla Pastry Cream
- I used vanilla bean paste instead of vanilla extract (I love the little vanilla bean specks in the cream).
- I love Dorie Greenspan's pastry cream, but find that the amount of cornstarch makes the pastry cream a little too congealed for my personal preference. By reducing the cornstarch to 1/4 cup, I get the creamy consistency that I like.
- I had quite a bit of pastry cream leftover, as a little dollop will fill each tartlette shell. Halving the recipe will yield more than enough pastry cream. I don't mind the leftover cream - it's a perfect filling for eclairs!

Fruit Topping
- I skipped the drizzling of red currant jelly.

You don't need a fork to enjoy these tarlettes - just pick them up with your fingers and pop them in your mouth!

Buttery tart shell + creamy and slightly sweet pastry cream + sweet/tart and juicy berries = YUM!!!

If you'd like the complete recipe for this delicious and easy tart, please visit Christine's blog.

Burnt Sugar Ice Cream (TWD)

Oh yeah baby - this Burnt Sugar Ice Cream tastes as good as it sounds. I love all things caramel, but have avoided making it from scratch --- I guess I've experienced one too many burnt sugar messes. This time, I watched my sugar like a hawk.

The caramel base starts with sugar and a little water which is dissolved into a syrup. Now, it's time to watch carefully:

Nope, it's not ready yet:

Oh yes, that deep amber color:Now, the exciting part --- pouring the milk and cream into the boiling burnt sugar syrup:

This burnt sugar/cream mixture is combined with egg yolks to create the ice cream base. After the ice cream is churned and rests in the freezer, I'm ready to dig in. If you noticed, there is only one bowl...my hubs doesn't like caramel...this ice cream is all mine!This ice cream had a wonderfully soft, almost velvety texture and it was super easy to scoop.

The burnt sugar imparts a slightly bitter flavor, which contrasts wonderfully with the subtle sweetness of the ice cream. My taste buds were very happy.

Thanks to Becky of Project Domestication for a fantastic pick this week! Make sure to visit Becky's blog for this unbelievably delicious ice cream recipe.