For the second baking challenge from Baking with Dorie, I made the Biscuits Rose. These are crunchy pink cookies, similar to the harder lady fingers, and just perfect for dunking into any beverage.  Originally made to accompany champagne, I found them delightful with either tea or coffee.  I was able to practice my piping skills, which will also help with one of April's bakes.   These cookies had been on my radar for quite some time, so I was glad to have an opportunity to finally make them.  It definitely won't be the last time!  Visit the Tuesdays w ..read more

  For our March challenges from Baking with Dorie, I chose to make the Marbled Cheesecake first, and I did a bit of playing around.    Instead of making one large cheesecake, I decided, for various reasons, to make a quarter of the recipe, which resulted in two 4" cheesecakes.  What I discovered was that 1/4 of the crust made one crust, so, next time I would double the amount (make 1/2 a recipe); 1/4 of the filling makes two cheesecakes (I just put the extra in a ramekin and baked it along with the one 4" pan).  If I recall, I made 1/2 the syrup, forgot I did that, a ..read more

  The first group of bakers who made these cookies raved about them, so I couldn't wait to make them.  They were absolutely divine! They are quick and easy to prepare using a food processor, then pressing the dough into the pan.  A sprinkle of oats and turbinado sugar, and you're good to go. The biggest challenge was not eating them all at once.  They'll definitely go into my baking rotation for my small quilt group meetings.  Check out the Tuesdays with Dorie website for more posts.   ..read more

  To celebrate our 17th anniversary, the Bread Baking Babes made Rieska, a Finnish flatbread. It's a simple and easy bread to make with several variations:  you can use barley flour, rye flour, potatoes.  It's your choice.  While I was making my bread, I realized that I've been making a version of this for many years only without the rye or barley flours.  So, I decided at the last minute to make both recipes:  the original recipe and a modification of my long-standing recipe. I swapped out some of the AP flour with some rye flour.  You really couldn't tell ..read more

    There's nothing tastier than brioche, whether it's a loaf or a bun.  I tried to keep them awhile by storing them in the freezer, but, alas, part of my consciousness knew they were there.  They were so delicious toasted and slathered with butter.  They never made it to the sandwich stage. Guess I'll have to make them again.   Stop by the Tuesdays with Dorie website to see which treat the other bakers made.  ..read more

    For the second Baking with Dorie January challenge, I made the Tender Biscuits.  They're made with yogurt and either milk or buttermilk, and you can leave them plain or add in fresh herbs.  I chose to leave them plain since I enjoy them with butter and bit of jam. I had made these a year or so ago, and noted on the recipe that they were a bit too dry and to add extra milk.  So, I did that this time and they came out much better. Instead of round biscuits, and the subsequent re-rolling, I cut out 8 biscuits from the dough.  Sometimes I make squares or rectang ..read more

  For our first challenge of the year, I made the Coffee Shortbread.  I love any kind of shortbread cookie, and these are just delicious.  The coffee flavor is enhanced with hints of lemon and cardamom.  I skipped the optional icing, and just dusted them with powdered sugar and coffee. After all the holiday baking, it was nice to make a simple recipe. I know I will bake these cookies on a regular basis.   Stop by the Tuesdays with Dorie website to see which recipe the other bakers chose.   ..read more

  If you're looking for a quick and easy one-bowl cake to celebrate the holidays, Dorie's Orange Spice Cake is for you!    The spices are mild, but are a good compliment to the orange flavor.  The cake is reminiscent of a traditional pound cake with a similar texture and shape, and it's even tastier the next day.  I can also say with some authority that it disappeared very quickly!   There's an optional orange marmalade glaze to brush on top of the cake, and, while I omitted it, the consensus from the other bakers was that this was the best part!  Guess ..read more

  December's Kitchen of the Month was Cathy of Bread Experience. Cathy asked us to make Swedish Buns with either a cardamom or savory filling, and using either yeast or sourdough starter.  Quite a few variations to be had! Since my Instagram baking group had made Cardamom Buns for a November challenge, I chose to go in a different direction:  half the buns were savory, and the other half were filled with chopped dark chocolate. I also utilized two new (for me) helpful tools. The first tool was using a quilting/sewing ruler to more accurately measure the size of the buns.  ..read more

  For the first December baking challenge for Tuesdays with Dorie, I'm sharing the Rugelach with Four Fillings.  (Both bakes were really delicious, by the way.) For the filling, I chose the one using cream cheese and chopped chocolate. (I may have forgotten the jam.)   The cream cheese dough was delicious and added a lovely tang to the cookies.     I would say that the only downside was that they are truly bite-sized, which means they disappear in an instant, as in you-can't-eat-just-one.  Pop 'em like popcorn!     Stop by the Tuesdays with Dorie w ..read more