Posts filed under ‘Tuesdays With Dorie’

TWD #88: Ms. Engineer’s Cocoa Volcano Cookies

I know you’re probably confused.

You’re probably thinking… CB, I read your blog word for word every day and you said this week would be Mrs. Vogel’s Scherben? Who’s Ms. Engineer?

Ok maybe you don’t read word-for-word or even everyday but you are right. This week should be Mrs. Vogel’s Scherben. Side note: Am I the only one that has no idea what a “scherben” actually is? It’s not even in the dictionary! (Yes, I looked it up. No, I’m not offended that you said NERD under your breath.) Apparently Scherben is German for shard. It’s deep fried dough that is sprinkled with cinnamon and sugar. Sounds like a funnel cake to me. I love funnel cake. Slap on gobs of strawberries and powdered sugar and OH BABY it’s better than a cupcake. Yeah I said it!

But I have a confession. I suck at frying. It makes me nervous. It’s gonna take me a little more time to get the courage to deep fry anything in my new house. I have this neurosis that I’ll burn my new house down. *knock on wood*

So my sincere apologies to Teanna of Spork of Foon, our Tuesdays with Dorie host this week, but it’s not you. You’re the coolest foodie on the block. It’s me. You still love me right? Don’t leave me hanging… I feel so guilty already.

Instead I decided to do a TWD rewind. I was bumming that I didn’t get a chance to make my foodie friend, McDuff of Lonely Side Car‘s pick last month. You can find the recipe on her blog. Even though I’ve been bad on the blog commenting and email corresponding (I “just” found out that she’s engaged! *squeal*), me and McDuff are like this. *crossing index and middle fingers* Hmmm… maybe more like index+ring finger. Tight but hard to reach sometimes. She’s my second favorite Bostonian. (Nikki of Crazy Delicious Food is my Number 1. And she’ll hurt me if I don’t say that. I’m not kidding. Save me.)

This picture is dedicated to Mike of Ugly Dude Food who explained that my mental health would improve if I just took the pictures where they lay. No props, no artificial lighting, no digital enhancement. Aaahhhh… I can feel my stress level decreasing already although it’s driving me a tad crazy that the saturation needs to be bumped down a notch. I know. I have issues.

So to make a long story short. (Too late for that, CB.) I baked up the Cafe Volcano Cookies instead. Why the homage to Ms. Engineer? Well… Caitlin of Engineer Baker (Get it??) inspired me to switch out the espresso powder for double the cocoa powder. And also special thanks to Nancy of The Dogs Eat The Crumbs, Tracey of Tracey’s Culinary Adventures and Margaret of Tea And Scones for confirming my nut(ty) substitution. True to my unprepared form. I realized I had no walnuts or almonds at the last minute. So instead opted for double the pecans instead.

What I learned this week:
This are the EASIEST cookies I’ve ever made. No joke. Five minutes + baking time.


Husband rating: A
It’s not his favorite cookie (he’s more of a PB cookie man) but he said that it would be awesome dunked in a cup of coffee.

Wife rating: A
I can’t believe that this turned out. There are only 4 ingredients: nuts, espresso powder (or cocoa), egg white and sugar. I remember thinking before I baked them there was no way this could turn out any kind of cookie. But once again The Great Dorie Greenspan proves me wrong. This cookie is oh so right. I agree with hubs. Would be yummy with a hot drink. Next time I might cut down on the baking time so it’s not as crunchy though.

Next week: Chocolate Oatmeal Almost-Candy Bars pages 114-115

Stay tuned tomorrow for the winner of Studio JK Vinyls! (and you thought I forgot didn’t you!?)


January 12, 2010 at 1:27 am 9 comments

TWD #Ilostcount: All the world is birthday cake, so take a piece, but not too much. ~George Harrison

Like my subject line implies…

I can’t remember what number Tuesdays with Dorie recipe I am on now. I wanna say in the high 80s maybe? Then again my memory aint what it use to be back in my 20s now that I’m in my 30s so I could be WAY off on the count. All I know is it feels like FOREVER AND A DAY since I last participated. Anyone that tells you that you can buy a house, move into your house, unpack all the boxes, celebrate the holidays *AND* keep up with any other activities is Super Woman. I certainly couldn’t so unfortunately my little ol blog lacked any Tuesday with Dorie goodness lately.

Do I still have any readers hanging around? *echo echo*

But I knew I had to come back come hell or high water for TWD’s 2 year anniversary!

Psst… Come closer. Can I tell you a secret? I’m a little bitter that my campaign for the White Chocolate Brownies for TWD’s 2nd anniversary recipe got axed. Frick Da Man?!? The Cocoa Buttermilk Cake got picked b/c everyone likes cake. The Tarte Tatin got picked b/c every one likes frenchy frou frou stuff. What about the brownie? Show some love for the brownie! Ok I’m done with my vent.

Since my brownies didn’t get picked (AGAIN!!) I decided to go with the Cocoa Buttermilk Cake. Because like I said. Everyone likes cakes. Esp when I can make them into cupcakes so that I can give away to neighbors easily. Transportable desserts are the way to go for me. Just saying.

What I learned this week:
I am getting better at judging the ratio of ingredients when I bake now. I halved the recipe to make 12 cupcakes but when I was measuring out the amount of buttermilk I realized before it was too late that I forgot to half it. Whew! That would have been some runny cake batter. Runny cake batter just aint right.

Happy 2nd Anniversary Tuesdays With Dorie baking group!

It’s been a fun ride!! I’m looking forward to the next years and beyond… *MUAH*

Cocoa Buttermilk {Cup}Cake
You can find the recipe on Laurie’s blog or page 256-257 of Baking: From My Home To Yours by Dorie Greenspan


Wifey rating: A
I really like this “cake” recipe. It’s moist and full of chocolate flavor. Adding the melted bittersweet chocolate was optional but don’t skip it! I honestly thought it brought out a great chocolate flavor. I didn’t make the malted buttercream frosting though. I opted for a cream cheese frosting instead. My Hubby isn’t a fan of “malt” and since he’d be the one eating it I figured I better substitute his favorite.

Husband rating: A
He liked the “cake” but loves the cream cheese frosting. There’s just something about cream cheese.

Next week: Mrs. Vogel’s Scherben pages 157-159

January 5, 2010 at 5:22 pm 10 comments

TWD #86: Cupcakes are just flamboyant muffins

Have you heard the saying Muffins are just ugly cupcakes made popular by a tshirt from Hot Topic? It’s kinda of my mantra when I get into the cupcake vs muffin debate with any muffin lover. I think it’s quite obvious that I’m a cupcake lover. But the best come back yet was when my friend told me “Oh yeah! Well… Cupcakes are just flamboyant muffins.” HA! HA! And now you know where I got my subject line.

This week the Tuesdays with Dorie bakers and our host, Kayte of Grandma’s Kitchen Table, are baking up muffins. You can find the complete recipe on Kayte’s blog. I consider Kayte to be more than my baking buddy but a real-awesome-never-met-her-in-real-life-but-I-would-in-a-heartbeat friend. I even stalk follow her on twitter. And you should too. Because she rocks. Enough said.

Now I know it’s been a few weeks since I last participated in my favorite group bake-along but I’m trying to get back into the swing of things in the midst of escrow, decorating and packing for my new house. (Eek!) Honestly I don’t know how people do it. I feel like I’m drowning in escrow papers. I need Scrooge McDuck to teach me to swim. Did my cartoon reference just give away my age? Yes, I’ll confirm that I am indeed 21… ish.

What I learned this week:
I have never bought all-spice and probably never will unless someone tells me that it’s better than my cinnamon, nutmeg, clover substitute.

All Spice Crumb Muffins
Recipe from Baking: From My Home To Yours, Dorie Greenspan

My hands got down and dirty with the streusel topping. It’s fun to play with food.

I don’t have all-spice so I used a combination of 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves for the recipe. I also substituted half-and-half for the whole milk and used the optional lemon zest. Who doesn’t love lemon zest? That batter smelled so good. Just like Fall.

I may have gone overboard with the streusel topping. Ya think? You can’t blame me. Biting into the muffin with brown sugar chunks on top was SO good.


Husband rating: A
My husband is a fan of muffins. Pumpkin muffins, blueberry muffins and now All-Spice Crumb muffins. He even told me he likes muffins more than cupcakes. *gasp* Don’t worry. He’s sleeping on the couch tonight.

Wifey rating: A-
I like muffins but I’m a cupcake girl so it was missing a little something-something for me. I think it would have been PERFECT with some cinnamon cream cheese frosting.

October 14, 2009 at 12:40 pm 11 comments

TWD #85: Time to “turnover” a new leaf

Oh man! That (title) was cheesy. Even for me. And I like cheese. But cut me some slack. It’s hard work being this cheesy every week. You try it. Then you’ll appreciate me. HA HA!

This week my baking group, Tuesdays With Dorie and our hostess, Julie of Someone’s in the Kitchen, had fun with flour and butter (ALOT OF BUTTER) to bring you some apple turnovers. (You can find the complete recipe on Julie’s blog.)

I knew this was gonna be a good one esp if it’s anything like the Apple Tartlets or Apple Pie-Cake of past. Those are in my husband’s top 5 list. I think he has a thing for apples or maybe it’s the dough with ginormous amounts of butter. Either way them’s some tasty apples.

What I learned this week:
I need a pastry cutter or a bigger food processor. Oh what the heck! I NEED both. Are you reading Santa?

Flaky Apple (and Raspberry) Turnovers
Recipe from Baking: From My Home To Yours, Dorie Greenspan

Sour cream+flour

Since I don’t have a pastry cutter and giving me 2 knives when my left hand is useless (I could foresee bandaids with that method), I got the “brilliant” idea to dump everything in my food processor. But the quotation marks should tell you that something happened right?

Long story short. I reached maximum capacity in my 12 cup food processor and upon pulsing I got a lovely taste of splattered dough all over my shirt and face. Also my blade got stuck in the dough. Good times. Thankfully it balled up nicely after I took the blade out.

The dough balls aren’t very equal. I think the dough ball on the right has dough envy.

Dorie suggested a 4-1/2″ cookie cutter but my biggest one was 3-5/8″ so I improvised with my mini tart pan instead. I love the scalloped edges. Don’t you?

The smell of cinnamon and sugar always reminds me of Thanksgiving. Don’t ask me why. Just does.

When I read Dorie’s playing around section about raspberries I knew I had to add some raspberries with the granny smith apples. The color contrast is so purdy (and tasty!) IMO.


Husband rating: A/A+
He loves these turnovers and I was kinda surprised that he liked the apple-raspberry ones more than the plain apple. He’s not a raspberry person. Go figure!

Wifey rating: A
These weren’t very sweet but that’s not necessarily a bad thing. The dough was melt in your mouth buttery and I love the apples and raspberries together. Definitely will make these again with some ice cream on the side next time!

Other rating: A/A+
I made these to share with some friends on Sunday night and they all love them. My friend even called dibs on the leftovers. Another winner from Dorie!

September 15, 2009 at 5:38 pm 17 comments

T(hursdays)WD #84: It’s pronounced soo-flay

“The only thing that will make a soufflé fall is if it knows you are afraid of it.” ~James Beard

Oh man. I’m screwed. James Beard said so.

Being a foodie and watching the food network and Top Chef, I feel like I should know who James Beard is. I’m sure you’ve heard of this chef or that chef getting nominated or winning the James Beard award right? Regardless, it’s a pretty big deal (apparently) to win his self-titled award. At least that’s the impression I get. So if James Beard says that you can’t do souffle with fear you can imagine that added to my apprehension.

Don’t ask me why but I had the distinct feeling that souffles were complicated, temperamental, tedious.. well… you get the picture. Maybe that’s why I put it off until Thursday. My apologies to this week’s hostess with the mostess, Susan of Doughmesstic (you can find the complete recipe on her blog) for procrastinating this week. A souffle might not be a daunting task to a master baker like herself but me… little ol me… was scurred. I wonder if any other Tuesday with Dorie bakers shared my fear.

Anyone… Bueller? Bueller?

Chocolate Souffle
Recipe from Baking: From My Home To Yours, Dorie Greenspan

I used 1/2 bittersweet and 1/2 semi-sweet chocolate. The melted chocolate+sugar doesn’t look to appetizing right now but just wait and see…

Don’t ask me why but I love the picture (R) where I caught it mid-mix and you can see the beautiful bubbles. Point and shoot baby!

Folding egg whites always makes me worry. I’m not a good egg white folder. I tend to doubt myself mid-folding and probably fold more than I should. <~ Yes, I am a neurotic baker.

Aren’t my mini 2oz souffle cups so cute? I am in love with them. I halved the recipe and got 8-2oz souffles. What the heck am I gonna do with 8?? I guess I have no choice but to eat them. There are starving children in China!

IT’S ALIVE! *muhahaha* But dang they deflate fast. I was all ready to pour some caramel sauce on top for an uber fabulous picture but I swear I turned my back for <1minute and it was a flat cake. When Dorie says "serve immediately" she wasn't joking!


Husband rating: A/A+
At first he saw it and said “That’s it? Where’s the frosting, the sauce, the bells and whistles?” but after one bite he was sold. Last count he ate 3 of the mini souffles. HA HA

Wifey rating: A+
Sinful. I wasn’t sure I’d be a souffle person but I’m definitely a souffle person. Only takes one bite and you’ll never go back.

September 9, 2009 at 7:46 pm 13 comments

TWD #83: Orange you glad you stopped by?

Forgive my corny attempt at a foodie joke.

You probably won’t even get it until you scroll down. Actually you’re probably totally confused since this week the Tuesday with Dorie bakers are whisking up some ESPRESSO Cheesecake Brownies chosen by Melissa of Life in a Peanut Shell (you can find the complete recipe on her blog).

So you’re probably asking yourself what “orange” has to do with anything right?

Go ahead scroll down. Keep scrolling. I’ll wait…

Get my joke now? See! It’s not that corny. Ok maybe it’s still corny. Gimme a break. I haven’t had my kit kat bar today. I’m on a roll! Wheeeeee!

I promise I’m not drunk. Hey! Why are you giving me that look? I think I start telling lame jokes when I have blogger’s block. But honestly this recipe doesn’t need much hype from me. I knew even before I made it that they would be delicious. I mean. It’s brownies AND cheesecake. What’s not to love? That’s why I doubled the recipe. I have good instincts about desserts. Don’t mess with me.

What I learned this week:
I use to be a straight-by-the-recipe kind of baker but I had so much fun with this recipe coming up with a slightly different flavor for a dessert that fit my tastes. I admit it kinda sucks when you try things and they fail but when it turns out even better than you thought… it’s worth playing around!

Espresso Orange Cheesecake Brownies
Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan

To make brownie:

I used 1/2 semi-sweet and 1/2 bittersweet chocolate instead of all bittersweet.

To make orange cheesecake:

I may have overfilled the tsp and use more vanilla than recipe called for but you have no proof. *looking innocent*

The original recipe is suppose to be espresso cheesecake but I’m not a big coffee person (much to the dismay of my husband aka Mr. Vente Starbucks Mocha no whip) so I decided to leave out the espresso and sub zest of 1 orange, juice of one orange and 1/2 tsp orange extract to make an Orange Cheesecake instead! I love chocolate+orange flavors!

To assemble:

I love the layers!

I doubled the recipe and baked in a 13×9 glass pyrex for about 45 minutes. The center wasn’t completely done so I probably could have gone for 50 minutes but I was worried the brownie layer would overbake. I’ll take slightly underbaked cheesecake vs overbaked brownies. Ya feel me?

I skipped the sour cream topping, cut them up, saran wrapped and froze these bad boys!


Husband rating: B+ (for the cheesecake) / A- (for the brownie)
He liked the the brownie layer but it wasn’t his favorite brownie recipe b/c he tends to like his brownies more gooey vs cakey. Sadly I could tell he wasn’t a fan of the orange cheesecake since he’s a cheesecake purist. He’s LOVES the basic cheesecake recipe though.

Wifey rating: A (for the cheesecake) / B (for brownie)
I thought the orange cheesecake was SO yummy but I ditto hubs about the brownie. It had a cakey less gooey and chewy texture. I prefer gooey and chewy.

Other rating: A/A+
I made the cheesecake brownies for Hubs’ work meeting today. I’ll let you know what they say tomorrow! Hubs reports that there were RAVES all around! Many requested the recipe. Some mentioned that they thought Hubs had bought them at the store since they were pre-cut, wrapped and delicious! What a great compliment!

Next week: Chocolate Souffle page 406

September 1, 2009 at 1:13 am 18 comments

TWD #82: Pie me to the moon.

I have no idea how I came up with the title. I think I just heard my husband sing a rendition of Frank Sinatra’s Fly Me To The Moon while writing this post and since “pie” and “fly” rhyme… well… there you go. Just a little insight into my brain. Scary isn’t it? HA HA!

This week the Tuesdays with Dorie bakers are baking up some lime meringue pie courtesy of Linda of Tender Crumb. You can find the complete recipe on her blog. Not only is this one cool chick, she has a fabulous blog and she’s a UCLA fan-atic like me! (Linda, I’m doing the 8-clap for this pie! hehe)

What I learned this week:
This pie took about 8 hours (I’m not exaggerating!) to make (1 hour to make lime cream, graham crust and meringue, 4 hours to chill lime cream and 3 hours to chill assembled pie) but it was TOTALLY worth it. I never would have made this pie without my fellow TWD bakers. I’ve learned so much since joining this group. I feel like this pie was a testament to how much I’ve grown. Let me just tell ya… learning is tasty!

Creamiest Lime Cream Meringue Pie
Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan

Look at all that beautiful green lime zest!

Cornstarch is magical (R)

Dorie mentioned that it takes about 10 minutes to get the lime cream to 180F but I did the supercharge method and it took about 4 minutes. I think the metal bowl helps to speed up the process too. The cream is so luscious. Don’t skip the straining part. It’s worth it.

Just ignore all the glorious butter you see in the blender. It doesn’t count. Promise.

Dorie gave us the option of a pie crust or a graham cracker crust. I chose the graham cracker crust for the easy factor but honestly I think the graham cracker was the PERFECT compliment to the sweet meringue and the sour lime cream.

Isn’t my egg white separator the cutest?

Lovely delicious stiff meringue.

I gotta admit that my favorite part of the whole pie was busting out my blowtorch and setting the meringue on fire. Ok that might be a tad overdramatic. HA HA!

Husband rating: A+
He wasn’t sure about lime in a pie but after one bite he was hooked!

Wifey rating: A+
Before this pie I thought I was a lemon girl but WOWOW this lime meringue pie is so FRIGGIN good. I’m a lime convert.

Other rating: A+
I made the pie for our Sunday family dinner and everyone raved. My MIL said that I have to bring this pie to Thanksgiving this year. Looks like the pumpkin cheesecake got replaced!

Next week: Espresso Cheesecake Brownies pages 104-105

August 25, 2009 at 1:28 am 24 comments

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