TWD/BWD: Double-Decker Salted Caramel Cake
Judy's Gross Eats
by Judy
1M ago
  Our second April recipe for Tuesdays with Dorie was the Double-Decker Salted Caramel Cake.  Apparently, there are quite a few April birthdays in this baking group!  (Actually, one of my daughters has an April birthday!) This cake tasted to me like an old-fashioned cake doughnut, lightly spicy with a touch of caramel.  However, it took nearly twice as long to bake as the recipe suggested.  At 45 minutes, I could tell immediately that the center wasn't close to being baked. so it stayed in the oven for a good 20 extra minutes. The other pet peeve I have about any cak ..read more
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TWD/BWD: Goat Cheese-Black Pepper Quick Bread
Judy's Gross Eats
by Judy
1M ago
    Time for the first April bake for Tuesdays with Dorie.  I chose to make the Goat Cheese-Black Pepper Quick Bread. Because I'm not a fan of goat cheese, I substituted feta cheese instead.  This is a savory quick bread with hints of lemon and a subtle heat from the black pepper.  It makes excellent toast, especially when slathered in butter!   Head over to the Tuesdays with Dorie website to see which delicious recipe the other bakers made ..read more
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TWD/BWD: Breakfast-in-Rome Lemon Cake
Judy's Gross Eats
by Judy
2M ago
    I've been waiting a long time to make this Breakfast-in-Rome Lemon Cake.  It's one of the first recipes I tagged after I got the cookbook, Baking with Dorie, by Dorie Greenspan.  I decided to experiment by making half a recipe, and making individual bundtlettes.  Unintentionally, I also conducted a second experiment with this recipe. All the hardware/software prep was done in advance.  As was merrily zesting a freshly picked lemon, when I suddenly realized I was zesting it over the flour mixture rather than the sugar.  Whoops!  There were several o ..read more
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TWD/BWD: Parisian Custard Tart
Judy's Gross Eats
by Judy
2M ago
    I love any kind of custard, so this Parisian Custard Tart from Baking by Dorie caught my eye when I first got the cookbook.  It's also known as Flan Patissier, and it reminds me of the pasteis de nata that I ate in Portugal.   I used puff pastry to line the pan; then I filled it with the delicious vanilla custard.  After baking it until the top is brown, I chilled it overnight before serving.   This is a great make-ahead dessert for all those custard-lovers out there!   Stop by the Tuesdays with Dorie website to see which dessert the bakers made for t ..read more
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TWD/BWD: Copenhagen Rye Cookies with Chocolate, Spices, and Seeds
Judy's Gross Eats
by Judy
3M ago
   For the second February recipe, I made the Copenhagen Rye Cookies, filled with chocolate and a variety of seeds. The seeds added both crunch and flavor.  I kept getting a hint of banana, which I think was from the flax seeds.  I also love the sprinkling of Maldon salt on the top. Apparently, I forgot to set the timer for the last batch.  I got distracted and didn't think much about it until I realized I hadn't heard the timer ring.  Hmmm.  Had I already taken them out of the oven?  So I checked.  And, there they were, merrily cooking away and g ..read more
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Babes Bake a Gneiss Bread
Judy's Gross Eats
by Judy
3M ago
  Kelly, of A Messy Kitchen, was our Kitchen of the Month for February.  Kelly challenged us to make Black Sesame Shokupan, using a different technique for making milk bread:  yudane (yoo-dah-nay).  You combine flour and boiling water and let it rest in the refrigerator overnight. The resulting bread is soft and tender and has a longer shelf life, although, to be honest, this type of bread doesn't last very long. We had the choice of making a marbled bread using black sesame paste, or, a more traditional looking bread.  I couldn't resist the marbled bread!  I bo ..read more
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TWD/BWD: Potato Flake Biscuits
Judy's Gross Eats
by Judy
3M ago
  It's Tuesday!  Time to post the first February recipe for Tuesdays with Dorie, from the cookbook, Baking with Dorie by Dorie Greenspan.   I made the Potato Flake Biscuits.  The special ingredient is instant mashed potatoes, which I've never bought before, so it require some research at the grocery store.  I bought the smallest package I could find, since I probably won't use it for anything else.  The biscuits also have some sauteed onions for additional flavor.  I decided to cut them into eight pieces so I wouldn't have to re-roll the dough.   Whi ..read more
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TWD/BWD: Rewind! One-Bite Cinnamon Puffs
Judy's Gross Eats
by Judy
4M ago
    Way back in February 2020, the group decided to bake One-Bite Cinnamon Puffs. I was so overwhelmed at the thought of making 100 of these, that I passed. Recently, after studying the recipe, I decided to give them a try, halving the recipe, and making two-bite puffs.  I ended up with a little over 20 puffs, which was much more manageable.  They turned out beautifully, and every one was hollow on the inside.  (Future possibility of a pastry cream filling.)  The only down side was that they disappeared almost immediately!  Mea culpa.  Another successf ..read more
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TWD/BWD: Chunky Lemon Cornmeal Cake
Judy's Gross Eats
by Judy
4M ago
  For my second January bake from Baking with Dorie, I made the Chunky Lemon Cornmeal Cake, using fresh lemons from my backyard tree.  This is a delicious lemon cake with a subtle crunch from the cornmeal and extra citrus flavor from the zest and sumac.  My favorite bites -- the bits of cut-up lemon scattered throughout the cake itself.  Next time, I will definitely add more of those!   Stop by the Tuesdays with Dorie website to see which treat the other bakers made.  ..read more
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TWD/BWD: Spinach-Mozzarella Pie with Parm Crumble
Judy's Gross Eats
by Judy
4M ago
  For the first Tuesdays with Dorie challenge of 2024, I'm posting about the Spinach-Mozzarella Pie with Parm Crumble, a delicious quiche-like main dish.  I used Swiss chard in place of the spinach, and it worked out beautifully.      This is a great savory pie that can be served on its own, or as an accompaniment to meat or poultry.   Stop by the Tuesdays with Dorie website to see which treat the bakers made this time around ..read more
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