Summer is fading quickly, but I’m trying to enjoy the last of the flowers before turning my attention to the changing leaves.
For the first time in forever, it seems, I’ve managed to bake all the selections for this month’s Tuesdays with Dorie. Strange that it happened in a month in I was too busy to blog. So, I’m treating (?) you to an omnibus post of all September’s Baking Chez Moi and Dorie’s Cookies treats.
Smoothest, Silkiest, Creamiest, Tartest Lime Tart
I made a full-sized version of this tart for my parents to take to one of their semi-annual get-togethers with some of their oldest friends. I held aside a bit of dough and a bit of filling to make a cook’s treat version for myself and it’s almost prettier than the larger version. To be fair, the one my parents got was whisked off before I could get a very good photo of it, but you can get a sense of how pretty it was even from this shot:
There isn’t much to say about this tart that isn’t expressed in its name, but I’ll add that it was a hit with my parents and their friends. I was left wishing I’d made a full-sized tart to keep on hand for myself. 😉
These are delicious in an entirely different way than their more famous (here, at least) cousins. They are crispy around the edges and chewy in the centre, with a caramel note that I can’t resist. Mine aren’t quite what they should be. I got carried away when spooning them out (they’re huge!) and I think I overworked the batter a touch (a byproduct of feeling a little overworked myself, perhaps). They were still delicious, just lacking the shape and crackled texture they should have had.
Double-Buckwheat Double-Chocolate Cookies
I split this dough into two logs, leaving one in my mother’s freezer with baking directions attached. I’m now sorry I did, because I baked these before a meeting and almost missed my chance to try them. My very generous meeting mates saved two for me, though, so I can attest these are delicious. I snuck a spoonful of cocoa nibs into the batter, after A Whisk & A Spoon‘s example, and they added yet another delicious element. Buckwheat on buckwheat with chocolate on chocolate on chocolate, topped with a little sugar and Maldon salt – don’t you wish you had a plateful of that? I do.
Devil’s Food Wafflets with Chocolate Sauce
These are just made for a Sunday brunch potluck. They’d disappear as soon as they came off the iron and the only danger would be streaks of chocolate across your counter as your guests dipped them into the chocolate sauce. I made a half-portion of the chocolate sauce, as I froze most of these, half for my parents and half for my uncle (there are perks to being seniors now, they’ve told me). There was sauce left over after we snacked on about a quarter of the batch, which I’m told made a nice accompaniment for my parents’ ice cream dessert. The waffles are light, rich, and not too sweet – a perfect foil for the chocolate sauce, but I suspect they’d be just as welcome with a dusting of icing sugar.
A whirlwind round up of a month of baking. I may not have had the time to post about them, but I’m glad I made the time to make these recipes. Baking is my most reliable salve for hectic times.