Dorie’s Cookies – Moroccan Semolina and Almond Cookies

I haven’t brought a cookie basket to a meeting in a long while. (I guess if I wanted to be current, I’d put them in a box.) My favourite cookie basket was divided between snickerdoodles and chocolate crinkles, both recipes I’ve been making since I was a kid. They look dramatic together, but homey at the same time, and the flavours complement each other well.

Now, I think I’ve got a third candidate for that basket. These cookies have a texture that’s different from both, lemony top notes that are deepened by the flavours of the almond flour and semolina, and a coating of icing sugar that sparks nostalgia.

I made these on Sunday and by Monday they’d all been spirited away from my house. Well, spirited is probably the wrong word – eagerly packed up and driven away? Devoured in the lunch room? Those are more accurate descriptions. I managed to have two myself, so I’m not complaining.

I can just make them again, along with some snickerdoodles and chocolate crinkles, and share.

March’s Dorie’s Cookies goodness can be found here at Tuesdays with Dorie.

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Dorie’s Cookies – Cranberry Five-Spice Cookies

Cranberry Five-Spice Cookies

I baked up a storm the last two weekends, helping stock the bake sale table at the craft fair my mother organizes every year. I made three selections from Dorie’s Cookies this year, including the Cranberry Spice Cookies that were one of this month’s selections. I took out some squash that I’d frozen to make the variation of the Sweet Potato Pie Bars, but my mother got hold of it and turned it into several delicious creations of her own, instead. Luckily, I’ve got a really big squash ready to roast, so I’ll make those bars some time before the holidays.

Peanut Brownie Sablés

I also made the Peanut Brownie Sablés and the Melody Cookies (in snowflake form!), along with several batches of cookies from other cookbooks and recipe cards. I managed to taste a couple of cookies along the way (thank goodness for broken cookies!), but I was in production mode, so didn’t take great photos of any of them.

Melody Cookies, masquerading as snowflakes

I am going to have to make all of these again, at a time when they’re not earmarked for sale – they were all so delicious that I was sorry all I got was a share of the very few broken bits when they were unpacked. The Cranberry Five-Spice Cookies were especially lovely, because they’re not sweet – amongst all the sugar bombs on the table, they made a nice contrast. I loved the way the butter and cranberries played against the spices. It’s a perfect cookie for a grown up dessert tray or a grown up cocktail nibble.

Cookie Mix and Match Bake Sale Table

I may not have gotten to eat many cookies this weekend, but I’m going to steal one of their ideas for my next cookie swap – the mix and match table was a huge hit!

November’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.

Baking Chez Moi – Bettelman

Homemade Brioche

The hardest part about this recipe for me was refraining from eating half the loaf of brioche I’d baked with this week’s recipe in mind. I used Dorie’s recipe from the back of Baking Chez Moi for the bread, which always works perfectly. I enjoyed several mornings (and evenings, if I’m being honest) of toast and jam before reserving the rest for this bread pudding.

The Bettelman itself is a breeze to make. My favourite part was pouring the hot milk over the bits of brioche in the bowl. The kitchen filled with the most amazing aroma – think freshly baked brioche mingled with custard. This is further enriched with vanilla, cinnamon, apples, and rum. I skipped the raisins, being me. When it’s baked, just as Dorie said, the Bettelman is more cake-like than conventional bread pudding, but it still retains the comforting softness and richness of its plainer cousin.

Bettelman out of the oven.

Bettelman was once thought of as economical food, saving scraps and turning them into something new. These days, it comes across more as a decadent treat. For me, it was a wonderful way to kick off a holiday long weekend with family, providing us with a comforting treat before the serious feasting began.

Bettelman (bread pudding)

You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here.

Tuesdays with Dorie – September Omnibus Edition

The fading flowers of September

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

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:

Lime tart ready for its final chill.

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. 😉

Basque Macarons

Basque Macarons

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.

You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here and here.

Double-Buckwheat Double-Chocolate Cookies

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

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.

July’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.

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.

Tuesdays With Dorie – Cold Chocolate Crémeux, Wine-Poached Cherries and Lots of Crumbs & Rosemary-Parm Cookies

It’s one of those rare months when I’ve had the opportunity to make everything on the schedule for this month’s Tuesdays with Dorie picks. I even managed to post about them, twice!

Cold Chocolate Crémeux, Wine-Poached Cherries and Lots of Crumbs

Cold Chocolate Crémeux, Wine-Poached Cherries and Lots of Crumbs

The first dessert is one I’ve been meaning to try since I got the book. Cherry season is fleeting, though, and I’ve never managed to get ’round to this one until I had the extra prompting of having it on the Baking Chez Moi schedule. I’ve been missing out. All the components of this dessert are delicious in their own right and together they make a beautiful and delicious treat. I made this dessert on the same day as I made the Babas with Pineapple for Cook the Book Fridays. I gave some of each to my parents, with the following instructions:

Baba + pineapple + whipped cream.

Crémeux + cherries + cocoa crumbs.

They quite happily followed (then flouted) my instructions and loved every bit of them.

As did I. The crémeux was a joy to make and managed to be perfectly smooth and creamy without straining. I love the texture that gelatin gave the pudding, which was so rich and chocolatey that it could pass for ganache. The cherries were wonderful poached in wine and I made extra, which gave my morning yogurt a little sophistication once the crémeux was gone.

The crumbs, though. I’m not sure how happy I am to know how easy it is to make them. They were incredible in the dessert and could easily be added to, well, almost everything. It reminds me of whenever I’ve made the caramelized Rice Krispies for Dorie’s Crispy-Topped Brown Sugar Bars. Everyone wants them in everything.

The best part of this week’s dessert is how easy it was to schedule and make an impressive multi-part dessert. I’m considering organizing a neighbourhood dessert party this winter, mostly because it helps me distribute my baked goods. I’d love to have a dessert bar loaded with components of desserts that people can mix and match, as my parents did with the desserts I left for them.

Rosemary-Parm Cookies

Making the Rosemary-Parm Cookies

I’ve been procrastinating about this one, even though I was the one who suggested it for the schedule. My rosemary plant is prolific, I’ve got all the ingredients on hand, and I can’t wait to try them. What I haven’t had is a good occasion for them. These are cookies I want to pass around, seeing what everyone thinks. So, I’m making them as I write this post – something I do quite a lot, come to think of it. My compromise was to divide the dough into three, one small one to bake off tonight and two larger disks for when the occasion calls for some adventurous cookies.

The dough itself comes together beautifully and my hands and my kitchen are still fragrant with rosemary-sugar. I love Dorie’s trick of rubbing aromatics into sugar more than just for its effectiveness at distributing flavour. It’s a soothing process that engages the senses, making me more attuned to the texture and fragrance of the dough as I work it in turn. The perfume it leaves behind makes its hour-long rest in the refrigerator seem longer, though.

My impatience was warranted, by the way. These cookies are sandy in the best sablé cookie manner, they’re flavour is both delicate and earthy, barely sweet and just a touch salty. The rosemary and Parmesan don’t overwhelm, while the pecans give a nutty undertone rather than taking centre stage.

It’s a balanced, pretty, delicious little cookie and I’m looking forward to taking out the remaining discs of dough when it’s time to share.

Rosemary-Parm Cookies

You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here and here.

AND

August’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.

Baking Chez Moi – Almond, Ginger, and Olive Oil Cake

Almond, Ginger, and Olive Oil Cake

People are hard, including me. Even the simplest interactions can so easily go awry and the work that it takes to negotiate one another is life-long. I mean, it’s worth it when we forge friendships that can withstand misunderstandings and differences, when we accomplish things despite the obstacles that are so often one another, when we love the imperfection in ourselves and others.

And on those days when those things are hard to envision, I will show you I care by baking way too much, way too often. It’s also how I show a little care for myself, because the challenges of the kitchen may also be life-long, but they are manageable, predictable, and measurable mostly against my last effort. I am kind to myself in the kitchen, in a way that I am not often in other spheres of endeavour. I’ll never win any prizes for icing work, but you’ll enjoy every last bite and that’s enough for me.

So, in the middle of a difficult day, in the middle of a difficult week, I took the time to bake these cakes. I made them in mini-loaf pans so that I can freeze some to share later, in gestures that are equally for my own pleasure and that of the recipients. I also made them to share with you, in a probably mostly selfish act of connection which may (I hope) bring some pleasure to you, too.

Almond, Ginger, and Olive Oil Cake

Especially if you go ahead and make some for yourselves. I used almond flour in place of hazelnut, because it’s not the sort of week that I’m looking for any ingredients I don’t already have on hand. But ginger and olive oil taste just as good against a background of almond and polenta, I suspect. These cakes are moist and dense in the best possible way and I’m almost sad to put the rest away in the freezer. I won’t be any longer, though, when I have the opportunity to share them.

You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here.

Dorie’s Cookies – Chocolate-Raspberry Thumbprints

Chocolate-Raspberry Thumbprints

I’ve been working a lot in the vegetable garden lately: moving my decade-old thyme from a pot that it literally burst out of to a bed near my fig tree; repotting the miraculously long-lived oregano that was the thyme’s companion; training my squash and mouse melon vines along their trellises; harvesting whatever’s been ripening along the way (quite a lot of kale this year). But, I’ve also been planting more pollinator-friendly perennials and leaving a lot of my plants to the bees this year. I’m grateful for all the goodness pollinators give us and I want to nourish them as long as I can before this neighbourhood is converted to a tower-filled concrete heat island.

I’ve not harvested many squash blossoms this year and I’ve let more of my herbs go to seed than is prudent for human purposes. In return, my fruits and vegetables have been plentiful (though I didn’t plant as much as I would have liked this year). I’ve also worked my way through loads of berries, cherries (sour and sweet), figs (from my own tree), and am deep into stone fruit now. I just picked a tromboncino squash that barely fits into my refrigerator and I have almost more green beans than I know what to do with. That’s a lie, there are never enough freshly picked green beans.

Some of the things I've baked and grown this summer

I’ve managed to do a bit of baking, too. This week’s cookie might not include anything from my own garden, but its ingredients are pollinators’ gifts that I’m grateful for. The combination of raspberry and chocolate is a classic and irresistible one and these cookies showcase that beautifully.

Dorie’s Do-Almost-Anything doughs are ones to keep in mind any time you’ve got a lot of cookie-baking in mind. Both the vanilla and chocolate produce quadruple batches of cookie dough and Dorie provides four recipes for each in Dorie’s Cookies.

At this time of year, my freezer is a little full, so I only made a half batch of the chocolate dough. I only baked 15 cookies, though, so I still have a bag bursting full of the prepared balls for future cookies. I’ll make more of these, for certain, but I may also experiment with fillings and toppings, too.

I sent a dozen of the cookies home with my parents, who have reported that they love them, and kept three for myself to enjoy. Normally, I would not be so abstemious, but I have at least a pound of cherries in the fridge, a fig version of Feast’s lunar cake just baked, and a tiny apple pie, too. So, I’m going to wait to bake more of these cookies, even though I wish I hadn’t sent so many of them out of the house!

I’ve made rolled out cookies with this dough in the past and have found it very easy to work with. It’s even easier to form into balls and press the indentation for the jam with a knuckle. I used a raspberry jam that only ran a little, firming up nicely once the cookies had cooled. After drizzling a bit of melted chocolate on each, they were done and delicious.

I can’t promise I’ll make it all the way to fall without making some more of these, even if it’s high stone fruit season and I really should be making some pies…

July’s Dorie’s Cookies goodness can be found here at Tuesdays with Dorie.

Dorie’s Cookies – Cast-Iron Pan Chocolate Chip Cookie Bars

Cast-Iron Pan Chocolate Cookie Bars

My plan for today was to come home, bake the Pistachio-Berry Slims and do a two-in-one Dorie’s Cookies post for today’s Tuesdays with Dorie. Instead, I hopped on the 99 bus, switched to the Number 15, and climbed the hill at Queen Elizabeth Park to Bloedel Conservatory. A once-in-a-decade event is happening right now and I decided to do a little bandwagoneering.

The corpse flower only blooms for a day or two, so it’s not something that can wait until the weekend. I managed to get there during a lull in the line up and was able to spend some time with the (surprisingly not smelly) bloom, along with the plants and birds that inhabit the conservatory. It’s quite a beautiful flower, even when not completely open as I saw it, the fabled scent associated with it gives its viewers an air of bravado, and its size is impressive. It’s also a rare flower, both in timing and number. But, I don’t think that’s the whole of its appeal. Its ephemerality ties the rest of these qualities together, making it irresistible to news outlets and spectators alike. There’s a powerful metaphorical appeal when something this singular takes so long to come to fruition, then withers in so short a span.

QE Park and Seasons in the Park

Or at least, that’s where my thoughts turned afterward, over an Aperol Spritz and artichoke leaves at Seasons in the Park. I went there to escape from the heat and fortify myself for a stroll through the quarry gardens and then the trek back to my side of town. Thank goodness for the lounges of fine dining restaurants. You can come in as you are (in my case, post-corpse flower viewing) and have access to the full menu. It was a good afternoon, but by the time I got home, I had just enough left in me to water the garden and have a proper bit of dinner. Baking was not in the cards.

Luckily, I’d made the cast-iron pan chocolate chip bars a few weeks ago, which put me in the (rare for me) position of being ready for the week’s post. Just like today’s activities, my version of these bars was a deviation from plan. I have a very small cast-iron pan, so I already knew I’d be making them in a springform. What I sacrificed in caramelly browning, I gained in cakey moistness. I was also low on shredded coconut, so rather than go to the store, I threw in some cocoa nibs. The squares still had a pleasing coconut taste, but the nibs amped up the chocolate flavour and added a bit of crunch, too.

I sliced these up in thin wedges and can attest that they’re equally good served with berries and whipped cream or unadorned. I gave three large portions away and still had more than a few days’ worth of dessert for myself. Another example of a successful detour, I’d say.

July’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.

Dorie’s Cookies – Cocoa-Tahini Cookies with Sesame Crunch

Cocoa-Tahini Cookies with Sesame Crunch

We’re in the midst of a heatwave, so I baked these cookies quite late this evening and I only baked three of them. Luckily, they all turned out beautifully, because I wouldn’t have had much leeway for outtakes. And even more luckily, this cookie dough holds well in the refrigerator, so I can wait a day or two for the temperature to drop before baking off the rest. I left them in the oven just long enough to become slightly crunchy around the edges, which is a wonderful thing in a cookie.

These almost didn’t get made, because the sesame crunch reminded me so much of one of my favourite supermarket treats, Sesame Snaps. (In fact, those who are intimidated by caramel-making might pick up a pack of Sesame Snaps to use in place of the homemade crunch. But, you shouldn’t be intimidated – hot sugar is easier to work with than people realize.) I kept my baser instincts in check and saved the crunch for baking. It adds so much to the texture of this cookie and plays so well against the give of the chopped chocolate.

I’ll make these again, perhaps for this year’s cookie swap season. I suspect they’ll be popular.

Swedish Visiting Cake Bars

I’ve been pretty behind with blogging and I have been wondering when I’d make the Swedish Visiting Cake Bars this month. But then, I realized I already have (and loved them) way back in November of 2016. I’m not sure why I haven’t made them again, except that there are so many recipes to try and so few treat-eaters in my life. So, I’ve actually completed both Dorie’s Cookies recipe selections for this month! Here’s what I said about it on Instagram at the time, “It’s a thin layer of butter-rich cake flavoured with vanilla and almond topped by a meringue of egg white, powdered sugar, and sliced almonds – so good!”

Just a short post tonight, as I have been feeling a bit sapped of energy and optimism this week, the former lapped up by the heat and the latter ground out by the news. Cookies help.

June’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.

Baking Chez Moi – Apple Matafan

Apple Matafan

There is a store near me that bundles up the produce that’s about to be replaced by the next shipment and puts it on sale. I have to be careful, because those bags of apples, tomatoes, potatoes or bananas always convince me that it’s time for a kitchen project. When it’s a big bag of tomatoes or potatoes, it’s simple – they go into the oven with some seasoning and do their thing. The large quantity of apples and bananas I picked up last week are another matter altogether. I’ve been baking all week.

 Banana Espresso Chocolate Chip Muffins

So far, my freezer is full of apple cake and I’m going to spend the next day or two dropping off Banana Espresso Chocolate Chip Muffins to friends.

The Apple Matafan I made tonight, though, isn’t going anywhere. It’s going to be breakfast for the next several days, accompanied by yogurt and maple syrup, or perhaps a bit of jam. It’s meant to be eaten within a day, but I enjoy using this kind of pancake as a sort of breakfast trifle. It’s stuffed with apples and flavoured with vanilla and brandy (or apple jack or brandy). It will fortify me as I continue to fill my freezer with apple and banana treats.

Which reminds me, it’s finally time to buy a really big bag of rhubarb. I need to buy a bigger freezer…

Apple Matafan with maple syrup

You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here.