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.

Tuesdays With Dorie – Viennese Shortbread & Some Catching Up

Viennese Sablés

Viennese Sablés

Hot on the heels of my Cook the Book Fridays catch up, here is the Tuesdays with Dorie edition.

Today’s treat is Viennese Sablés from Baking Chez Moi, though I’m sure you wouldn’t be able to guess from my photo above. During some spring cleaning and organizing, I decided to move my box of piping tips from the drawer that they’ve never quite fit into – trouble is, I don’t remember where I decided to move them. So, after a quick attempt at piping them through a snipped zip bag, which did not make for an appetizing presentation, I decided to lightly shape them into rounds. They don’t have quite the lightness that they would if I’d piped them properly, but they still have that Danish cookie-from-the-tin flavour and even that texture, in their pillowy interiors.

Apple Weekend Cake

Apple Weekend Cake

Just before going out to visit family for the Easter weekend, I baked one large loaf and four small loaves of Dorie’s Apple Weekend Cake from Baking Chez Moi. One of the small loaves disappeared before I made it out of town (I had help from friends, I swear), and the rest of the mini-loaves were eaten by ravenous relatives. The large loaf got popped into the freezer, awaiting my mother’s next Board meeting. Along with the carrot cake I told you about on Friday from My Paris Kitchen, and a generous slathering of cream cheese-mascarpone icing on everything, this apple cake may have assured my mother another Presidential term. Apple Weekend Cake is similar to family favourite, Marie-Hélène’s Apple Cake, but this cake is sturdy enough to bring on a picnic or pack in a lunch box while still being tender and moist.

Crumb-Topped Apple Bars

Crumb-Topped Apple Bars

Thank goodness for citrus season and really good storage apples. They get me through that last little bit of winter/early spring before the rhubarb shows up in the markets. (The rhubarb in my garden takes a bit longer to grow, so it will be some time before I’m picking it.) I picked up a bag of fantastic Pink Lady apples a few weeks ago, when my longing for rhubarb and spring was at its height and the perfect tartness of these apples helped, eaten out of hand and as the star of these bars from Dorie’s Cookies. Of course, they also put me in mind of Hungarian Shortbread with its rhubarb filling, so I’m glad it’s finally rhubarb season now.

Sebastian's Remarkably Wonderful Brownies

Sebastian’s Remarkably Wonderful Brownies

I froze these brownies right after making them, then pulled them out for a game day (board games, not team sports). By the end of our session of all ages Telestrations, the brownies had disappeared. These are fudgey, but they also have a little of the quality of the centre of a pavlova. I think it’s because the eggs are whipped for five minutes with the butter, sugar, and salt. It’s hard to stop at one of these, as my fellow game-players can attest. You can find the recipe here or in your copy of Dorie’s Cookies.

Bee's Sneeze Nuggets

Bee’s Sneeze Nuggets

The TwD group hasn’t delved too deeply into the savoury cookie section of Dorie’s Cookies as yet, but if these biscuit-y cookies are any indication, we should be spending more time there. Based on a cocktail, they make a great accompaniment to one. They’re also a great alternative to a cocktail, if you’re in the mood for the flavour without the buzz (so to speak). They’ve got all the botanical notes of gin, braced with lemon and subtly sweetened with honey. I took Dorie’s suggestion and served them with a bowl of honey for dipping and wouldn’t have them any other way.

It's blossom time in Vancouver

I’ll leave you with a shot of my neighbourhood in its spring finery. Walking the dog is even more of a pleasure than usual these days.

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

Safely Spring

I think we can safely say it’s spring. The snowdrops are still going strong in my garden, but daffodils, crocuses and even cherry blossoms are appearing here and there, too. More importantly, my rhubarb is starting to get going. It won’t be long before I can start using it and picking up more at the market, because I always need more than I produce.

I’m making a list of new rhubarb recipes to try, along with my perennial favourites. I’ve posted about a few on the blog, here are some highlights:

A crumb topping and a cookie crust that hold a rhubarb-lime treasure.

Who needs pineapple when there’s rhubarb around? For another take on this theme, you can try these.

Roasted rhubarb equals rhubarb in/on/instead of everything.

Incredible jam leads to even more incredible jammers.

An epic rhubarb adventure with my nieces.

In the meantime, I’m enjoying peak citrus and even the apples that are still quite good at this time of year. I managed to quell my impatience for spring by catching up on the Crumb-Topped Apple Bars that the Tuesdays with Dorie crew tackled in October. They didn’t last long, so I’m going to make some time for the spring-like meringues everyone (organized) made for this week’s recipe. Then, perhaps, it will be time to start harvesting the first stalks of rhubarb. One can hope.

Dorie’s Cookies – Chunkers

Chunkers from Dorie's CookiesIn some ways, I’ve been old all my life. Physically, I was born with a slight hearing deficit, near-sightedness has been with me since Grade Four, and my hair started turning grey when I was still in high school. My behaviour has often been grannyish, too – tea-drinking since twelve, defiantly knitting in my twenties and thirties, and pushing baked goods on all comers since I was old enough to stir a batter. For most of my life, those aspects of myself were characterized as quirks and sometimes even adorable emblems of my individuality. More recently, they’ve become evidence of my status as an oldster.

Now it’s my politics, my way of life, and many of my experiences that are seen as incongruous. Feminism in those over forty is getting a drubbing this week, in particular, thanks to Caitlin Flanagan and her disavowal of any understanding of how young women date these days.

At least I can take solace in baking, which is where this particular train of thought began. (You were wondering when I’d get to the cookies, weren’t you?) Taking a photo of these proved challenging and I’m once again impressed with the production team behind Dorie’s Cookies – the photo in the book is tantalizing.

However, these cookies are much more than they seem. They’re brownie-like in the centre surrounded by a shatteringly thin, crisp crust. They’re filled with chopped milk and dark chocolate, plump dried cherries, and cashews. Every bite is a tiny bit different, though equally delicious.

All this and more went into the cookies!The worst thing about these cookies is that you have to wait for about 30 minutes for them to set after coming out of the oven. The best thing about them is that the unbaked cookies freeze well, so I’ve got a bag full of them in the freezer awaiting my next chocolate craving.

So, to wrap everything up in a neat bow, don’t reject a cookie because it doesn’t photograph well. Remember that there is a diversity of experience and belief at every age. And looking ahead, don’t dismiss a senior’s quirks and foibles as a symptom of age. It’s pretty likely they’ve been that way all along and that their life experiences might seem as up-to-date as your own, upon closer examination.

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

Dorie’s Cookies – Crash-O Cookies

Oatmeal raisin milk chocolate Crash-O cookies

This month’s Cookies and Kindness selection from Dorie Greenspan is the very last one of the series, though Dorie hopes that everyone who bakes her recipes will continue making sharing and goodwill part of the mix.

This is a cookie that will be welcomed by just about anyone – even those of us who are usually fussy about raisins (like me) and those who really only care for milk chocolate, like my niece and reportedly, the entire Republic of Ireland.

Which is fitting, in a week when kindness is the very least of what should be expected of us. My suggestion is to take some cookies to one of the anti-racist marches and rallies that are being held all over this weekend, or eat some with your kids while you answer their questions about nuclear proliferation, or bring them to your grandparents (or great-grandparents) who remember the fight against 20th Century fascism.

There is power in sharing food, just as there is power in standing up together, talking about what’s important, and learning how to make a world that truly does move toward justice and love.

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

Dorie’s Cookies – Classic Jammers

This spring and summer have been punishingly busy, but not so much so that I couldn’t find time to bake some cookies for dinner with a friend I hadn’t seen in forever. Dorie’s Classic Jammers are perfect for sharing and for baking in small batches. The dough and the streusel freeze very well and you can fill them with whatever jam you happen to have on hand.

Freshly made rhubarb jam

I chose a terrific rhubarb, candied ginger, and cardamom jam that I made with Melissa of Eyes Bigger Than My Stomach when we visited The Preservatory at Vista D’oro Winery for a book launch. (I’ll be reviewing the book in my summer cookbook review series and telling you a bit more about our visit then.)

I had just enough jam left for two-and-a-half batches, sharing them with friends and family a dozen or half-dozen at a time. Later in the week, I made another batch with some grape jelly I’d gotten as a gift, and though it was a bit runnier than jam, it was just as tasty in this cookie. I still have some circles of dough in the freezer, along with some leftover streusel, awaiting the next occasion for sharing some cookies and kindness.

Classic Jammers, with jelly

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

Baking Chez Moi – Streusel-Topped Rhubarb Lime Tart

Streusel-Topped Rhubarb Lime Tart

I know I was extolling the virtues of sharing all over Instagram last week, but I realized today that for all the baking I did last week, I didn’t have any treats (savoury or sweet) left in the house. I remedied that by picking up a pint of strawberries this afternoon and am now battling the urge to re-purpose the goat’s cheese I’ve got saved for Cook the Book Fridays – there’s nothing nicer than a goat cheese and strawberry tartine at this time of year. Except maybe fresh summer strawberries all on their own. So, the goat cheese is safe for now.

I do admit to hanging on to more of this rhubarb tart than I usually do for the baked goods I make. Rhubarb is one of my favourite things in the garden and my estimation of my fair share of a rhubarb dish may be a little skewed. This was wonderful the day it was baked and it was still good for breakfast the next day (or so). Its base is Dorie’s sweet tart dough, cookie-ish without being overly sweet. The filling is rhubarb brightened with lime juice and zest and covered in custard, then topped with streusel.

I could eat variations of this tart with whatever happens to be in season and enjoy them very much, but I’d always be counting down the months to when it’s time to harvest the rhubarb from the garden.

Luckily, there’s still some rhubarb to be had, though I rarely make the same thing twice with it in the same season – my rhubarb recipe file is ridiculously large. Once it’s gone, I’ll console myself with all the other berries and stone fruits to come.

I’ll also start getting to know my new friend – a very kind Co-op neighbour gave me some sourdough starter at a meeting tonight. So, if you have any sourdough advice, let me know. I’m determined not to let it die!

Sourdough starter

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

Dorie’s Cookies – My Newest Chocolate Chip Cookie

Chocolate chip cookies with a hint of nutmeg and coriander.

I found out recently that some of my neighbours think that my diet consists mostly of dessert. So much so that I’ve been told that one of my housing co-op neighbours was dumbfounded when a very healthy vegan meal I made was described to her. I guess between my Instagram feed and my fondness for bringing treats to meetings and gatherings, people may be thinking of staging an intervention. (In East Van, this would look like a gentle redirection in the food co-op toward the alternative flours and sweeteners.)

I suppose I should start posting my everyday eating a little more often, but I’m not starting today. I got a new oven this morning and what better way to test it than to bake up some chocolate chip cookies? One of this month’s Tuesdays with Dorie choices is her Newest Chocolate Chip Cookie, which I’ve been wanting to try ever since I vehemently disagreed with the judgement that put Dorie out of this year’s Piglet competition. Personally, I love adding chopped chocolate dust to cookies and I was especially intrigued by the hints of nutmeg and coriander in the cookie.

A whole lot of chocolate chopping going on.

Of course, my timing isn’t perfect. These are the kind of chocolate chippers that benefit from a night’s rest. I gave the dough an hour in the fridge and popped in a test batch. My research so far tells me I have nothing to regret in having made that decision. I am curious to know if I’ll think they’re even better when I bake the rest of the cookies tomorrow, though. Right now I can tell you that they’re a little soft, a little chewy, a little crisp, and very delicious. For an even better description of these cookies, head over to Sarah Jampel’s Food52 article, which has links to this recipe and to Dorie’s Classic Best Chocolate Chip Cookies, too.

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

Dorie’s Cookies – ANZAC Biscuits

ANZAC Biscuits

These cookies bring me back to my Girl Guides days, when one of the requirements for camp was to bring three dozen sturdy cookies along for snack times. There were always some of these, along with Ranger cookies, oatmeal raisin, and good old chocolate chip. I’ve made them myself on a number of occasions, but not for many years.

That’s a shame, because these cookies are the perfect cookie jar cookies – they never get tooth-breakingly hard or deplorably dry and they’re just as good for a snack on a hike as they are for an unfussy dessert.

This version of the cookie (or biscuit, as they’re called in Australia and New Zealand) is particularly special for the Tuesdays with Dorie crowd, because it was provided to Dorie by one of our own, Mardi of eat. live. travel. write. (Mardi is also about to join the ranks of cookbook authors, with a cookbook due to come out in Fall, 2018.)

She made hers to mark ANZAC Day, which takes place on April 25th. If you’d like to try your hand at these this year, you can pick up a copy of Dorie’s Cookies, or try Mardi’s version.

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