TWD: Chewy Chunky Blondies

I know the rest of the country has been dealing with extreme heat, but here in "sunny" San Diego we've barely seen the sun all month. This has been just fine with me, as I live in a little house with little windows making it very difficult to cool down at night. While others complain I like the silver lining of being able to bake in the summer. And to enjoy hot tea in the morning, but that is another story.

Sometimes there is no better therapy than baking. Baking is good for the soul. And my soul has needed a little TLC this week. Everything is fine with me. No complaints, actually. But friends past and present have suffered great losses recently, and I feel for them. Scratch that - I ache for them. I ache and I am frustrated at not being able to help relieve their pain.

So you can see why I am so happy to be able to fire up the oven.



These little gems, chosen by Nicole from Cookies on Friday were a big hit at the office today. I occasionally lead meetings with my co-workers, and it is always nice to win them over first with a tasty treat. Too bad for those who don't like coconut (with all due respect, what is wrong with you people?). Apparently these looked and/or smelled so good that a non-coconut person broke down and gave them a try. Sadly, he tasted the coconut in them, and a perfectly good Blondie square was wasted. Sigh.


These were super easy to make, and although mine seemed to bake forever they ended up being perfectly done. If I need a quick and easy dessert to take somewhere, this will be high on the list.

TWD: Dressy Chocolate Loafcake

This cake was a challenge for me. It looked easy. I've been busy lately so easy was perfect for a birthday cake I needed to make for someone at work. And this could have been easy too, but I'm getting ahead of myself.



I had a pan a little longer than suggested. This made getting the baked cake out of the pan and flipping it a little difficult. I should have waited longer than the 5 minutes Dorie suggested for it to cool (I almost lost the whole thing at least twice). I was in a hurry. This would be my downfall the following morning as well.


I didn't quite have the correct plate size. You can see that I've already lost a corner of the cake. I found the raspberry filling a little runny.


Then came the cutting. This is where I made my biggest mistake. Being in a hurry led to the leaning tower of chocolate cake. Also known as "the cake too ugly to serve." At this point, both out of frustration and a lack of time, I wrapped the thing up and went to work. No birthday cake for you, co-worker!



Hating to let a perfectly good cake go to waste, I decided to try again, only this time on a surface that was appropriate for the cake.


After some shaving (and eating the extra bits - yum!) I had a cake that was almost presentable. I cut off the ends to make them even and smaller, and shaved the top to even it out. I hoped with the icing no one would notice how uneven and unattractive the layers were.



I had some delicious left overs. Overall I liked this cake, but as I'm not a big fan of chocolate and raspberry (I know - what's wrong with me) I probably wouldn't make it as is again. A different filling, with more time to cool before taking out of the pan, and better knife skills - I could be persuaded!

So thank you, Amy at Amy Ruth Bakes for this week's pick. Want the recipe - visit Amy for the details!

TWD: Color me Embarrassed!

I almost didn't post this, but since I'm pretty sure I don't know any of you in real life, and you're all so kind, I decided to admit my mistake.

You see, once the month's recipes are announced I go through the book and mark each one and decide which, if any, I will do. This process works great 99% of the time. This month I marked the wrong recipe, so while all of you were making "Tender Shortcakes" (page 423) I was making "Devilish Shortcakes" (on page 425).

Perhaps it is time to get new glasses......?


You'd think I'd have noticed. I even left a comment on the P & Q and darn if it doesn't say "Tender Shortcakes." And I spent the week looking at the picture for the Tender Shortcakes thinking they looked tasty.

How did I discover my mistake? Looking at other blogs while my shortcakes were baking. "My, those don't look very dark," I thought at the first blog to pop up on my Reader. The next one looked a little pale as well. Then, as they say, the penny dropped. In disbelief I ran to the book for confirmation of what I already knew. Ugh!

This is so not the blog I was planning on writing! My deepest apologies to Cathy of The Tortefeasor (a blog I absolutely LOVE) for messing this up.

That all said, here are some pictures from my adventure. At least I'll be prepared when someone chooses this recipe!


This recipe does the 1/3 cup drop. I made the whole recipe (I couldn't figure out how to halve an egg). Some are in the freezer waiting for more strawberries. Some are wrapped up in the fridge. Some are in my tummy.


I can't even tell you how much I love strawberries. LOVE them!


Yes, they do look a little like turds. They smell a LOT better though.


I cheated and used canned whipped cream. At that point what did I have to lose!

These are delish. I highly recommend them, especially if you have left over strawberries (not a problem I ever have, but just in case you do).

TWD: Apple-Apple Bread Pudding

It's hard to get back to the things you love sometimes. So much can get in the way. There's work, of course, but also family obligations, new puppies, friends, becoming a Mac, laundry, the epic end to "Lost." But eventually, with careful planning, and re-arranging of puppy space in the kitchen, you get back to baking. And that is a good thing.

Of course the getting back can be poorly planned. As I type this the bread pudding is in the oven, with another hour to go. But I have high hopes for it's taste based on fellow TWDer's reviews, and the fact that all of Dorie's apple recipes have been stellar.

I made an 8 x 8 pan rather than the 9 x 13, and tried to reduce the recipe by 1/4 (I guess that means I made 3/4 of the recipe??). My math is never very good, so it will be interesting to see how this all turns out. I had hoped to get some apple butter from Trader Joe's, but was left with a monstrously large container from Vons. Good thing I like it when I tried it on the end of some left over challah. I will be adding it to my toast in the future (and for a long time after!).

A few apple slices hit the floor on their way to the pan, so it was a great opportunity to see if Bailey (the new pooch) liked apples. Apparently he didn't know himself until after he played with the slices a few times. He came back for more, which seemed like a good sign.


This is a little rambling since I have no actual dessert yet. But a big shout out and thanks for the pick to Elizabeth at Cake or Death. I have another year before I get to pick a recipe (assuming I post a wee bit more than I do now) so I can understand the angst that goes into making the choice. But based on the reviews and the fabulous smell coming from my oven, this one is a real winner.

TWD: Coconut Tea Cakes

Picture this - it's just after 11:30pm. I've taken the new pup for the last walk of the night as the last of my Coconut Tea Cake cupcakes are baking in the oven. After getting him settled I pull the cupcakes out of the oven, having already put the first batch in a container to take to work. I settle into bed, warm and snugly, happy in the knowledge that I have finally reclaimed my kitchen after 2 weeks of exile. This "being a new mom thing" is really hard, even if it is only being a canine mom.

Then, just as I am about to drift off to sleep, happy in knowing I have baked and baked well, I look at the clock and realize I forgot one last step - I didn't post! Since it was after midnight, I figured a few hours either way wasn't going to matter.

So that is how I am here posting on Wednesday morning about this delicious recipe picked by Carmen of Carmen Cooks.




Since I don't have a bundt pan I went the cupcake route. I used sweetened coconut as I am a huge lover of coconut. The cupcakes took about 20 minutes and turned out moist and and so good (I've already had two!). They have just enough coconut flavor without being over powering and I love the texture the shredded coconut gives. These will definitely find their way into a rotation.

Since I made cupcakes I was tempted to find a way to top them, but I think they will show up to work "naked." They are tasty all on their own. And for my co-workers who may reject them because they need a topping, then I say "more for me!"

TWD: Tarte Tatin

First let me say "Happy Birthday 'Tuesdays with Dorie'!" At this time of year, especially when flipping over to a year with a "0" one can't help but look back and reflect on what has come before. Two years ago I never would have imagined I'd be blogging about cooking or baking. Or would I have imagined that one cook book can hold so many wonderful treasures. Or the confidence I would gain in the kitchen by making the variety of recipes we've made out of said book. But most of all, I wouldn't have imagined meeting such a fun and fine group of people as yourselves. I'm somewhat sporadic in visiting your blogs, and even more sporadic when it comes to leaving comments - so you may have a hard time believing how much I've come to adore you. Thanks so much for the cyber friendship. It means a lot to me.

Last, but not least, a special thanks to LW who got the whole TWD thing rolling. Your hard work is appreciated and you should be very proud of this amazing thing you created. Congrats!

Now -- on with the post!

I can't tell you how much I've looked forward to this recipe. On my whirlwind 48 hour trip to Paris I took in 2003 I had this dessert for the very first time. How little I knew about food is horrifying in retrospect. But I did "get" that "caramelized apple tart" sounded like a very good thing. And it was. Heaven on earth. It sealed the deal for my love of Paris (that and the multitude of chocolate croissants I consumed!).



I've pondered getting a cast iron pan many times just for this recipe, but since Dorie gave a great option of using a skillet I gave that a try. I was very nervous about the whole project. Worried the pan wasn't right, worried the Braeburn apples weren't the best choice, worried the caramel would burn, worried I wouldn't survive the flip. And truth be told the pan was probably a little big and the sides a little too slanty. The apples were a little soft when I cut them and probably weren't the right choice. Although I let the apples cook over the stove for much longer than the 15 minutes Dorie recommended, I didn't have the heat on high enough to get the proper color on the caramel. The one true success was the pan flipping. I just took Dorie at her word - I flipped it "confidently" and it worked. Had I listened to her on all the other things, I probably would have better results.


All of that said, even though I have very "tender" apples that have very little color, the results are delicious. And due to my experience this past year plus of baking with this group, I know I have another puff pastry in the freezer. A few more apples (I'll try Gala this time), a trip with my coupon to my favorite cooking store to get that cast iron skillet, and I'll be good to go trying this out once again. I can't wait to do so. Just like I can't wait to see what this year brings baking with all of you.

Happy 2010!

TWD: My Favorite Pecan Pie

Hellllllooooooooooooooooo! Remember me! I'm stunned I haven't written since November. I guess I've been busy! Will have more details on that later - but for now, pie!

I love pecan pie. It is my favorite right behind Apple Pie. Up to this point I was intimidated by making it, so I really didn't want to miss out on this recipe, and was super happy to have a little extra time to write up this post. So thanks to LW for the leeway on the date of posting, and super special thanks to Beth from Someone's in the Kitchen with Brina (and her husband!) for picking this recipe.

Despite my love of pecan pie I agree with Dorie that most versions are just too sweet and make it hard to eat even a small slice. This recipe tones down that sweetness nicely. I used instant coffee instead of espresso and cut the amount in half. Glad I did, as I think it would have been too much. The chocolate seemed a bit much too, but that might be more about how large I chopped the pieces (I think I took "course chop" a little too literally).



This is a great recipe, but I'll be happy to get the rest of it to work tomorrow. Much too dangerous to have alone in the house with only me to eat it! I'm sure I'll have plenty of volunteers and it will be gone before noon.


Here's hoping you've all had a good rest over the holiday weekend, and that all is well in your worlds. I've missed being here, and will resolve (as it's a resolution time of year) to be here more regularly as we proceed into the new year (and decade).

See you soon!

TWD: Sugar Topped Molasses Spiced Cookies

Today was a very long day. It started by baking these cookies, picked by my pal Pamela over at Cookies with Boys. I don't usually bake in the AM, but I wanted to get some decent pictures. Then I went to work where I dealt with a crises before I even made it to my desk. It was the first of many. Finally got a lunch today (no lunch the last 2 days - I don't even want to admit what I consumed yesterday - no bueno!) but not until 4pm (ditto regarding what I ate today). Left work on time to go to class, after class stopped at Whole Foods so I would have something to eat tomorrow (break or no break, a girl's got to eat). And then, after bringing myself and food into the house, I look over and see these. Lovely, edible cookies. So good, and just what I needed after a big day.

I'm training some folks at work, and they were having a hard time with the material, so I'm going to bring these cookies and some milk to work tomorrow. Just a little something to feed their soul.

This is quick since I'm tired, but I did enjoy these a lot. I have the other half of the dough in the fridge waiting to be baked. I loved how easy these were (much appreciated this week!), and it was kind of fun (therapeutic) to roll them up, roll them in sugar, and then mush them.







Yes, they did spread a bit, but were the perfect combination of chewy and soft, sweet and spicy. These will be made again before the holidays are over.

To see the recipe head over to Pamela's blog.

TWD: Cran-Apple Crisps

Hey kids -- did you miss me???

It sure is nice to be back and baking with you all. I'll post a little something about my vacation later this week. I started working on it when I was getting my car serviced this weekend. Apparently "free wifi" does not equal "speedy wifi" or "convenient wifi" or "non-maddening wifi" so that entry will post later.

I'm also back to my old ways of starting projects on Tuesday night. Since I'm taking a class and don't get home until 10pm, that's a little later than normal. As a result I've got the crisps in the oven as we speak, so I'll have to give you a full report a bit after midnight.


It sure is great to take November's recipes in whatever order works. This one is great because it is so easy. Well, easy as long as you're not trying to divide by 3. If I were smart, I would have just divided by two and had large crisps. On the other hand, if I were smart, I wouldn't have just 3 ramekins, but 4 (thus making the division thing easier). Happily I have a handy dandy dial that helps with this type of complicated math. Not perfect, but it helps.


At the moment all I can smell is something burning in my oven (I must have spilled something - maybe a nut or something when I made granola this weekend) but otherwise I'm very excited about this recipe. I love anything with apple in it, and cranberry is another favorite flavor. Fall is by far my favorite season. Some people lament a lack of seasons in San Diego. We do have seasons - people who don't notice them don't appreciate subtly.

I'm going to post this now to beat the midnight deadline, but will let you know how this all turns out. If I were a good girl I'd let them cool and try them in the morning. But why do that when I only have to let them cool for 10 minutes before I try them!

I'm looking forward to catching up with all of you out there in blog-land and see what you've been up to while I was gone. Happy fall, everyone!


Edited to add this picture of the finished product. Boy was it YUMMY! And, I found my 4th ramekin. I had it stashed separately from the others. No idea why. Oh well, next time I'm making four of these!

TWD: Cottage Cheese Pufflets

It is kind of funny how things work out, especially in a baking group like Tuesdays with Dorie. Some weeks I read the P&Q and think "hey, this will be a breeze." Then I make whatever the week's pick is, and I have a terrible time. Then other times, like this week, I read the P&Q and think "Oy! This isn't going to be pretty." But then, for some weird reason, everything turns out fine. Not sure how this ended up an "everything turns out fine" week, but I'm darn happy!

I was intrigued with this recipe, and was glad that Jacque at Daisy Lane Cakes choose it, because frankly, I would have gone right past it. The name doesn't scream "yummy" (more like "cottage cheese what??"), and I've never made dough/pastry/cake-like things with cottage cheese. So from a curiosity factor alone, I was in.

It would seem that the consistency of the cottage cheese was the key to success in this venture. I used Trader Joe's Low-Fat Cottage cheese which isn't runny at all. I made the dough this morning and it had little trouble. Since I made half of the recipe all the ingredients fit nicely into my mini-food processor.


I spent the day at work thinking about the baking ahead. So many TWDers had trouble with the dough. But with a "what's the worst that could happen??" mentality, I unwrapped the dough and found it quite usable. Definitely moist, but not unbearably sticky. I rolled it out on a cutting board with some flour and used a pasta cutter to make squares (and frankly, some rectangles - a little harder to fold, fyi). My choice of filling was apricot preserves.



I baked them for about 15 minutes (checking at 8, 10 and 12 minutes in) and let them cool. I had NO idea what they would be like, which was kind of fun! You have a preconceived notion of brownies, or chocolate chip cookies, but who knew what a "cottage cheese pufflet" would taste like?

The answer -- a little slice of heaven. The pufflet actually "puffed" to make the dough nice and airy. The preserves gave it a sweetness that was just right. The over all flavor was very good. A little too good, frankly. I'm supposed to bring them in to work tomorrow for a department event but I'm not sure I have enough -- I'm hoping some of my co-workers call in sick.


To those who did not have luck with these, please give them another chance. They were light and fluffy, and for me, for whatever reason, not at all hard to make. Don't hate me though -- there will soon be the recipe that makes me pull out my hair and use a few swear words. Frankly, I think it's all part of the fun of Tuesdays with Dorie!

TWD: Flaky Apple Turnovers

Despite mistakes, confusion, and a few swear words, this was a very unattractive but tasty choice for this week. Thanks to Julie of Someone's in the Kitchen for picking a challenging and delicious treat!

Things started out rough when the dough wasn't broken down into small enough parts.


My butter was too cold, so it didn't "make friends" as much with the rest of the dough as it should have.



After a trip to the fridge, out came the crumbly dough -- all over the floor.


A little more sour cream and a little more mixing, and back into the fridge the divided dough went.

Out for a roll -- not exactly 9x18. Both of mine looked like small European countries.


Back into the fridge (where one still lives) for more rest, while apples were cut and mixed.


A trip to the oven, took about 23 minutes for them to become the right color and doneness.


Too many apples, too small of dough, too ugly to serve to others. But oh so tasty, flaky and flavorful once cooled.


Since I have another dough in the fridge, I can give this another try. I probably didn't have the dough rolled out thin enough, and I can't imagine how TWO tablespoons full of the apple mixture would EVER fit in the dough round. Like I said, it wasn't pretty, there was some swearing, but gosh these things are good. Definitely a challenge, and one I'll likely try again!

TWD: Chocolate Souffle

First of all, I must tell you I was stunned when the little blogger dashboard said I had not posted since August 18th. I knew it had been awhile, but 3 weeks -- really?!?! YIKES! I have no "good" excuses ("good" as in really bad, as in some calamity struck me making my absence obvious and forgivable). August just hasn't been my best month for a couple of years now - I am beset with allergies, and end of summer blahs, plus it has been hotter than you-know-what. So hot my thermostat on the heater just went to the far right and let me guess how hot it was. So hot that I was pretty sure my candy thermometer would be able to give me an idea of the temperature in my house. Happily we're now living in post-heat wave when all is well and August is over. Pre-heat wave I did some stuff that I'll post later, but today, I want to focus on the souffle at hand.

I feel pretty confident tempering eggs, but when it comes to whipping egg whites I'm a mess. I've never gotten the hang of it, even in my baking class, so I approached this with a wee bit of trepidation. Ironically, I have an incredible soft spot in my heart for chocolate souffle. It is at the heart of one of my favorite work moments - not a triumph that one should be proud of, mind you, but one that to this day fills me with a certain amount of satisfaction.

I wasn't sure how the results would look, so I went for really nice mise en place!

Ten years ago I had just worked for a decade in a variety of places and fields where the best of times were behind the organization. Ten years of "do you remember when (insert something really awesome here) happened?" Which I didn't remember because it was before my time. I only experienced the crummy times that followed. Well this was my opportunity to spoil it for someone else!

I didn't plan on spoiling it for someone else. I was just going to a Christmas luncheon. At the time I worked on the outskirts of the entertainment industry. By outskirts I mean the last farm on the end of a long dirt road that had no other houses and no lights. But there was a lunch at a restaurant in LA that was famous for their chocolate souffle, so everyone ordered that early (as the kitchen needed time to prepare). Since the "big wigs" were sitting at a table together, that left us "little wigs" alone with an open menu. I totally succumbed (willingly) to the peer pressure of the mail room guys to order the crab cakes as the appetizer, the fillet for the main, and the aforementioned souffle for dessert. I don't even want to think what the tab for drinks was at my table. And by drinks, I mean drinks! As you might imagine, it was the most wonderful lunch I ever, EVER had.

The following year, after I moved on to another job in another industry, there was a pre-set menu at the Christmas luncheon.

I know I shouldn't feel proud. But after all the living in a world spoiled by someone else, it was a nice change.


Fast forward to this week -- this was my first post-heat wave project. I'm still a little dodgy about egg whites, but this seemed to come together okay. Although I knew better, I probably under buttered the ramekins, so I didn't have that nice "straight up" puff. What it lacked in beauty, it totally made up in flavor. These babies were awesome!


So thanks to Susan, at She's Becoming DoughMessTic for picking an awesome recipe and allowing me to stroll down memory lane. Both are greatly appreciated. Head over to Susan's blog for the recipe -- it appears that she has fond memories about souffles as well!