TWD Baking with Julia

 

After a loooooong hiatus, I'm back! I needed to focus on work and family for a little while, but I missed my food blogging. So I jumped in with both feet and joined the newest TWD group. I really loved being a part of the original Tuesdays With Dorie (Greenspan) group, and this one is probably going to be just as delicious. Maybe a bit more difficult, but I'm still excited. 

We are following Dorie's book, Baking with Julia, published in the mid-90's. I bought my copy used, from Amazon, and it came from a Goodwill shop in California, with "Rosie's Cookbook" written in the cover. I wonder who Rosie is, and I hope she knows her cookbook is being brought back to life!

I've never made popovers before, because I always assumed that you needed the popover pan. FALSE! YOU DON'T! Dorie told me so. You can just use a muffin pan, spacing out the batter to every other tin. Ta-da! Fresh hot popovers on Saturday morning. Loved by husbands and toddlers alike. Try them yourself, using the recipe posted here!

These were good - but not great. I think I'd add something more to the batter next time, maybe a pinch more salt or even a bit of sugar. I guess they are supposed to be a vehicle for butter/jam/clotted cream, but I would like them to have a little more flavor as a stand-alone treat. Lots of fun to get back into it, though, and look out for MORE Dorie/Julia deliciousness! 

Also, coming soon...NEW BLOG NAME and look! 

TWD: I love scones. Sconey sconey scones.

I love scones - they are incredibly easy to make and the buttery crumbly texture goes very nicely with my morning coffee. I jazzed these up (although, to be honest, they didn't need it!) with some dark chocolate chunks and passed them off to my coworkers. It's great to be able to bake for a big crowd again!

Scones are best served/eaten fresh out of the oven, like biscuits, so I'll keep this simple recipe on hand for my next family brunch. Thanks to Lynn of Cafe Lynnylu for choosing this weeks delicious Dorie dish! See Lynn's blog for the recipe.

TWD: Chocolate for breakfast

Hey, it's a major food group, right? These decadent treats were chosen by Jacque, of Daisy Lane Cakes. The biscotti are wonderfully dense and fudgy, studded with chocolate chips and walnuts, with a sophisticated hint of espresso powder. I would definitely dunk them in decaf!

TWD: Aw....sugar!

This week's Dorie delight was chosen by Cindy of Everyday Insanity, and you'll find the easy recipe posted on her blog.

The cake is a delicious combination of fresh ripe blueberries and caramelized brown sugar, perfect for a late night dessert or morning treat. It's lightened up by whipped egg whites, and rises to fluffy goodness, while the berries sink to the bottom to create a tart contrast to the sweet cake. Great choice, Cindy!

In other news, my favorite baked treat is 6 months old today! My, how time flies when you're nibbling on pudgy baby hands and kissing fat cheeks.

TWD: Maple Cornmeal Drop Biscuits

This weeks Dorie-tastic recipe was chosen by Lindsay of A Little Something...Sweet! This was a great choice, as it was so easy to throw together and I had everything I needed. The biscuits were crunchy on the outside, moist and crumbly in the middle, with a slight hint of maple sweetness. Unfortunately, all I had was the "fake" maple syrup, so the flavor wasn't as pronounced as I would have liked. But have no fear! I solved that by drizzling syrup over a hot biscuit. Delicious!

Thanks for the great choice, Lindsay!

TWD: Mixed Berry Double Crisp

I'm back, baby!!!

::smooches Dorie's cookbook::

Oh, how I missed this cookbook! This baking group! The smell of butter and sugar caramelizing in my oven!

I waited until this little goober went down for his mid-day nap and then sped my way through the weekly recipe.

What are you making, Mom? Can I have some? It smells GREAT!

This weeks recipe was chosen by the lovely Sarah, of Teapots and Cakestands. Sadly, rhubarb were nowhere to be found around me, even the frozen kind. So I went with the next best thing - a bag of frozen mixed berries. I still followed the recipe, with a few adjustments, and it came out perfectly. The crumb topping is split into a top and bottom crust, sending waves of butter and sugar through the whole house as it bubbles in the oven. Alex and I enjoyed every bite of this - and it was great for breakfast the next day, as well! Great choice, Sarah.

TWD: Caramel Pumpkin Pie

Yeah, you can't really go wrong with a Caramel Pumpkin Pie. I mean, those words alone conjure up images of crisp fall weather, deliciously spicy fall flavors, and most importantly, Alex's favorite holiday...Thanksgiving.

This week's Tuesday with Dorie recipe was selected by Janelle of Motensen Family Memoirs...and Janelle, I'd like to give you a big hug right now. This recipe is delicious! I was a little confused as to how the caramel would come into play (layered? covered? drizzled?) but the actual reality of it was much better than my imagination! The caramel is cooked until it's a deep amber color, and then whisked into the pumpkin filling. Together, they create a lovely deep flavor that is different from your usual pie, but hard to describe. Spicier, darker, richer, more...I don't know exactly...fall-ier.

I had a few technical difficulties with the caramel, but the flavor was spot on. I think this one will make a re-appearance at the Thanksgiving Day table! That is, if I can reach the stove by that point. Thanks for the great recipe choice, Janelle. Although it wasn't as exciting as last Tuesday, it was just as scrumptious!

TWD: Cherry Pecan Upside-Downer

This was supposed to be a Cranberry Upside-Downer cake, but there wasn't a single bag of frozen cranberries to be found in all of Pikesville! Okay, okay, they didn't have them at the Giant and I was tired (lazy). But they did have frozen cherries, which sounded perfect for this cake.

This week's fall inspired recipe was chosen by Sabrina of Superfluous. She's got the easy-peasy recipe on her blog and I encourage you to try this one! Use cranberries, if you can find them, cherries, or even late summer peaches. The cinnamon cake makes a great foundation for any fruit, and it's simple enough that you can play around with different types. One word of caution though...if you're using a wet fruit (like canned pineapple, for example) this cake will not last very long! It can become mushy by the next day.

I really liked the flavor of this cake, and I think that I'll try it again for Thanksgiving, but with cranberries!

TWD: Espresso Chocolate Shortbread

::BOI-OI-OI-OING::

Oh, I'm sorry. Did you say something? I couldn't hear you because the baby and I were bouncing off the walls from the caffeine buzz. So, apparently, giving up all caffinated beverages for 6 months means it will be a BAD idea to eat espresso chocolate cookies before bed. I could literally feel this kid doing flips and kicks for a good 30 minutes.

However, my shortbread feelings still stand: They aren't my cup of tea (espresso?). I just don't like the texture. Alex loves them, though, so I still make them for him...hoping that each time, I'll change my mind and love them. Nope, sorry. I can say, though, that they are asty little things, with a rich coffee dough and studded with chocolate. They aren't too sweet and would go very nicely with a cup of coffee. Decaf, definitely.

TWD (a day late): Crunchy and Custardy Plum Tart

I know it's TUESDAYS with Dorie, but I really just couldn't get my act together in time. I finished the tart crust Monday night, and by that time, I had been on my feet all day so I just collapsed on the couch.

However, I was able to finish the tart last night, just in time for Alex's birthday today! It's supposed to be a peach tart, but plums were on sale and I haven't used them for baking yet. It smelled delicious in the oven, and we'll eat it tonight after a birthday dinner. I'm sure, though, that it will taste amazing, if it's anything like Dorie's other fruit tarts! Sweet-tart plums, nestled in almond custard, covered with a brown sugar and almond struesel. Hello, YUM?

While each component of the recipe was easy enough, it was a little much for me try to do over the course of 1 day. I think that baking the crust off and letting it cool overnight is much more efficient (or you know, a pre-made crust...I won't tell on you!). Check out the recipe on Rachel's blog!

Updated: We ate the tart last night and it was DELICIOUS! The plums were still slightly tart and the struesel was just sweet enough. YUM! I recommend either eating it the day it's made, or chilling in the fridge, since it was a tad soggy by the time we cut into it. However, it's a really good way to celebrate summer stone fruit. Oh, and Dorie's Sweet Tart crust? Awesome.

TWD: Chewy, Chunky (Monster) Blondies

Blondes have more fun. Didn't you know that? ::tosses hair::

This week's Dorie recipe of Chewy, Chunky Blondies was chosen by Nicole of Cookies on Friday. Heck, cookies every day sound good to me! The original recipe calls for chocolate chips, coconut, Heath Toffee pieces and nuts. I didn't have any of those ingredients on hand, but I did have a leftover container of Target's Monster Trail Mix, with chocolate chips, M&M's, peanut butter chips, peanuts, and raisins. Close enough, right?


The recipe came together really easily and smelled absolutely divine. Alex kept asking me "are they ready yet?" like a kid on a road trip - "are we there yet?" The final product? Delicious! The Monster Trail Mix distributed nicely throughout the blondies, giving them a colorful speckled look. The brown sugar caramelized during baking, so they had a nice light molasses and sugar flavor...not too sweet. Blondies are incredibly versatile, and you can add any mix-ins that you like. I will definitely keep this recipe handy for a good crowd-pleaser!

TWD: Brrrrr-ownies

Well, okay Epic Fail Brrrr-ownies is more like it!

This is what happens when you 1) try to be thrifty on ingredients and 2) can't resist cutting into warm brownies. The original recipe called for York Peppermint Patties, all chopped up, but they were $5/bag at our grocer. Seriously? RIP OFF! So I went with a no-name "Thin Mint" candy that looked similar on the package. Mistake!

They were gooey and melty, and destroyed my brownies. The peppermint filling oozed out and stuck to the tinfoil, so no matter how I tried to pry up the brownies, bits of shiny foil came along with them. It was pretty much a disaster. Alex was so disappointed.

The recipe sounds great - all chocolatey and minty - but I just didn't have the kitchen mojo. Check out Karen's blog for the details and try them for yourself! But make sure you use all the proper ingredients. Learn from my fail, people!

TWD: Raisin Swirl Bread

I wasn't going to bake this. I was going to resist the siren's song of warm, soft, sweet, doughy bread. My tiny little uterine occupant has become VERY carb-demanding and I can feel the scale rising. I was going to forgo this recipe and munch on an apple instead.

Ooops. Well, at least I ate an apple while the bread was in the oven.

Today's Dorie selection was picked by Susan of Food.Baby, and I would like to give her a warm and doughy hug. The Raisin Swirl Bread sounds intimidating, especially if you're like me and have a fear of yeast. However, it honestly couldn't be easier. There's no kneading, just mixing and rolling. The dough is soft and pliable, easy to work with, and deliciously smeared with butter, sugar, cinnamon and raisins.

My finished product was a little cracked on top, but the inside was a lovely swirl of flavor. Alex and I immediately each ate a slice and I had another one for breakfast. The bread reminds me of challah - slightly sweet and buttery with that golden stringy texture. The filling isn't too sweet, and the optional addition of cocoa powder makes for a nice flavor balance.

I'll be surprised if this makes it to Friday. That sneaky carb-loving baby.

TWD (a day late): Tender Shortcakes

Oh TWD, how I missed you! I knew that I couldn't handle the scheduled baking during the 1st tri, so I put myself on "pause" with both TWD and Daring Bakers...but I'm back, baby!

I made these shortcakes last night (right before the Glee finale) and we enjoyed them while they were still warm. OHMAHGAH these are good. Seriously tender, crumby, ever-so-slightly sweet and deliciously buttery...covered with fresh strawberries and whipped cream. It made my current uterus occupant very happy.

This perfect summer recipe was chosen by Cathy, of The Tortefeasor. It's an incredibly simple one (I threw it together in about 20 minutes), and very impressive. A great "vehicle" for all those fresh and juicy summer berries. I used strawberries, but any berries would work here!

TWD: Swedish Visiting Cake

C'mon. I can not be the *only* TWD baker that made lots of Swedish chef noises while baking this cake. I know someone else did.

And yes, I've been a blog-slacker. I'm sorry. Passover just kicked my butt and I didn't really want to bake or cook anything for a while. Now, I'm slowly getting back into it. Nancy, of The Dog Eats the Crumbs, picked this cake and it's winner! So simple to make, yet elegant enough to use at anytime. I loved the lemon and almond flavor, and the crisp edges from the melted butter. Alex took the cake to work, otherwise it was too tempting to keep around the house.

I wonder if they actually make this in Sweden? I hope they do. It's delicious!

TWD: Dulce de Leche Duos

Wooooo-eeeeee, these are some sweet cookies! If you've never had Dulce de Leche, you are missing out. It's basically caramelized condensed milk, cooked until it's thick and sweet, like the best caramel you have ever had. I had to restrain myself from eating spoonfuls of it straight from the can.

The dulce de leche is mixed into the batter and sandwiched between two fully baked cookies, for a double-punch of sweet caramelized flavor. I really loved the cookies themselves, without the sandwiched filling. That was a little too much sweetness for me. Alone, these cookies are buttery and soft, with an almost burnt-sugar undertone. Perfect with a glass of milk. Thanks for the great selection, Jodie! Check out her awesome blog for the recipe.

TWD: Thumbprints for Us Big Guys (and Gals)

My alternative title was "Hazelnut and Pecan Thumbprints with Homemade Orange Marmalade and Strawberry Jam" but that's too dang long.

How adorable are these cookies? They are cute as a button and incredibly addictive. I've said in the past that I just don't like shortbread-type cookies, and it's true. I tried some of these when they came out of the oven and thought "Blah. Too dry. Too crumbly. Too buttery." But then....oh, but then I added homemade orange marmalade to some and strawberry jam to others. And these cookies were instantly transformed into fruity pieces of deliciousness. And I couldn't keep my buttery little hands off of them.

They are a more grown-up version of a thumbprint cookie because of the ground nuts in the dough. That, plus the 2 sticks of butter (!) makes for a very sophisticated cookie -- not too sweet and ever-so-slightly savory -- that an adult palate will find enjoyable.

I wishwishWISH I had my new camera already so I could capture how pretty these looked. The jam and marmalade were a brightly jewel-toned splash against the powdered sugar, and they just looked so cute snuggled together on the cooling rack. I opted for the marmalade ones, while Alex preferred the strawberry. I finally packaged them up and away, otherwise, he would have found me in the morning with a telltale trail of powdered sugar all over my clothes.

Awesome recipe choice, Mike. Check out his blog for the recipe.

TWD: Honey Wheat Cookies

It was bound to happen. Nearly 2 years of baking with Dorie and I finally hit a recipe that neither Alex nor I enjoyed. These Honey Wheat cookies sounded so promising! They contained all my favorite things - honey, whole wheat, lemon, butter...and yet, I couldn't even eat more than 1/2 a cookie.

I was really disappointed until I figured out why. When I have a cold, I usually grab Honey Lemon cough drops. I'm not sure why, but I guess it's just the lesser of cough drop evils, in my mind. One bite of these cookies, and I was instantly reminded of Honey Lemon cough drops. That's not what you want in your dessert! So, I bundled them up and sent them to work with Alex. I seem to be in the minority here, since most of the other TWD bakers loved them. Oh well, you can't win them all!

TWD: Rick Katz's (Mint) Brownies for Julia Child

Before I talk about how amazing these brownies were, can we please have a moment of silence for our dearly departed digital camera?

::tear::

It slipped out of my snowy hands over the weekend and met its end by crashing onto the floor. Looks like it's time for a new camera! DSLR, anyone? Yeah, right. When I win the lottery!

The shady pic you see is from my cell phone. Ick!

Moving on...

These brownies were chosen by Tayna of Chocolatechic (really, did you expect anything else from someone with that blog name?), and the reason for the crazy name is that Rick Katz created this extra special uber-spectuacular recipe specifically for Julia Child.

I.Love.These.Brownies. Up until this weekend, I've been firmly seated on the "You Can't Beat a Boxed Brownie Mix" bench, but this recipe made me eat those words. Heh. They are rich, fudgy, gooey and perfectly chocolatey. I replaced the vanilla extract with peppermint for that wintertime kick and they were a perfect Superbowl Sunday snack.

Check out Tayna's blog for the recipe. Sorry for the cruddy cell phone picture, but you'll see plenty of lovely shots on the TWD blogroll!

TWD: My Favorite Pecan Pie (my pick!!)

When I first joined TWD last year, the blogroll list was so long that I calculated my turn would be sometime around late 2010. Guess I miscalculated, huh?

I was so excited to pick this week's recipe. I carefully perused Baking: From My Home to Yours and marked the recipes I wanted to bake (Cranberry Upsidedown Cake! Chocolate Chocolate Chunk Muffins! Sweet Cream Biscuits!) and then handed the book over to Alex for his input. If you haven't ever heard me mention it before, my husband loves pie. Loves it more than I love shoes (which is a LOT.) Once he spied the recipe for My Favorite Pecan Pie and turned those puppy eyes to me, I couldn't say no. Seriously, folks...this man loves pie.

Oh, boy, is this recipe a doozy! Dorie takes your ordinary pecan pie and turns the volume WAY up with the kick of espresso powder and bittersweet chocolate. It's rich, decadent, and perfectly oooey gooey, with just the right counter-balance to the sweetness. I made it for my work potluck on Monday and had to snag a small piece before it totally disappeared*.

I am going to make this again for Christmas dinner on Friday, but I'll cut the espresso powder down to one teaspoon instead of two. I loved the coffee flavor, but thought that it overpowered the chocolate and pecans just a little too much. Thank you, TWD Bakers, for baking along with me this week and for indulging my husband's choice of recipe.

Happy Holidays to you and your families and thank you for a wonderful year of recipes!!

Dorie's (and now Alex's) Favorite Pecan Pie

Ingredients:
3/4 cup light corn syrup
1/2 cup (packed) light brown sugar
3 tablespoons unsalted butter, melted and cooled
3 large eggs, preferably at room temperature
2 teaspoons instant espresso powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (about 7 ounces) pecan halves or pieces
3 ounces bittersweet chocolate, coarsely chopped
1 9-inch single crust made with Good for Almost Everything Dough, partially baked and cooled

Instructions:
Getting ready: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.

In a large bowl, whisk the corn syrup and brown sugar together until smooth.. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth, foamy mixture. Add the espresso powder, vanilla, cinnamon and salt and give the batter a good mix. Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate. Turn the filling into the crust.

Bake the pie for 15 minutes. Meanwhile, make a foil shield for the crust by cutting a 9-inch circle out of the center of an 11-or 12-inch square of aluminum foil.

Lower the oven temperature to 350 degrees F. Place the foil shield on top of the pie—the filling will be exposed, the crust covered by the foil. Bake the pie for another 15 to 20 minutes (total baking time is 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed), is beautifully browned and no longer jiggles when tapped. Transfer the pie plate to a rack, remove the shield and cool to room temperature.

Serving: Pecan pie is good at any temperature, and different at each one. It’s softest and most puddingish eaten warm (about 45 minutes out of the oven), most flavorful eaten at room temperature and most candy-like when it is chilled. At any temperature, it’s good with ice cream—vanilla, chocolate or coffee would be my choices.

Storing: Once cooled to room temperature, the pie can be covered and refrigerated for 1 day.

Playing Around: If all you want is a great plain pecan pie, omit the cinnamon, espresso and chocolate. If you want a sweeter pie, increase the amount of corn syrup to 1 cup.

*someone pointed out the hilarious irony that Alex selected this recipe and then didn't get to taste any of it! He was stuck in Brooklyn an extra night due to the snow, poor guy! No worries, though, I'm making a second pie and he can have as much of it as he wants.