TWD/BWD: Biscuits Rose

 

 

For the second baking challenge from Baking with Dorie, I made the Biscuits Rose. These are crunchy pink cookies, similar to the harder lady fingers, and just perfect for dunking into any beverage.  Originally made to accompany champagne, I found them delightful with either tea or coffee.  I was able to practice my piping skills, which will also help with one of April's bakes.

 

These cookies had been on my radar for quite some time, so I was glad to have an opportunity to finally make them.  It definitely won't be the last time!

 Visit the Tuesdays with Dorie website to see what the other bakers thought of them.

TWD/BWD: Marbled Cheesecake

 

For our March challenges from Baking with Dorie, I chose to make the Marbled Cheesecake first, and I did a bit of playing around.   

Instead of making one large cheesecake, I decided, for various reasons, to make a quarter of the recipe, which resulted in two 4" cheesecakes.  What I discovered was that 1/4 of the crust made one crust, so, next time I would double the amount (make 1/2 a recipe); 1/4 of the filling makes two cheesecakes (I just put the extra in a ramekin and baked it along with the one 4" pan).  If I recall, I made 1/2 the syrup, forgot I did that, and used it all.  It didn't seem to matter as the end result was pretty tasty.

 

I also made my own graham crackers, using the recipe from Dorie's Cookies.  Too many iffy ingredients in commercial ones, so I always make my own.  Now, I have a bag full of graham crackers in the freezer, waiting for the next cheesecake.

All in all, it was a delicious cheesecake, one that I would definitely make again.

 

Check out the Tuesdays with Dorie website to see which recipe the other bakers chose to make first.

TWD/BWD: Brown Sugar Oat Squares

 

The first group of bakers who made these cookies raved about them, so I couldn't wait to make them.  They were absolutely divine!

They are quick and easy to prepare using a food processor, then pressing the dough into the pan.  A sprinkle of oats and turbinado sugar, and you're good to go.

The biggest challenge was not eating them all at once.

 They'll definitely go into my baking rotation for my small quilt group meetings.

 Check out the Tuesdays with Dorie website for more posts.

 

Rieska, a Finnish flatbread

 

To celebrate our 17th anniversary, the Bread Baking Babes made Rieska, a Finnish flatbread.

It's a simple and easy bread to make with several variations:  you can use barley flour, rye flour, potatoes.  It's your choice.

 While I was making my bread, I realized that I've been making a version of this for many years only without the rye or barley flours.  So, I decided at the last minute to make both recipes:  the original recipe and a modification of my long-standing recipe. I swapped out some of the AP flour with some rye flour.  You really couldn't tell the difference.

 

 It's a quick bread to make if you want a side dish or a sandwich or a snack.  I used some of the bread to make sandwiches with some shredded beef that I had in the freezer.  It was a delicious meal.

Our Kitchen of the Month is Kelly from A Messy Kitchen.  If you want to give it a try, go to her website for the recipe.  

Also, check out the results from the other Bread Baking Babes.

 

• Blog from OUR Kitchen – Elizabeth
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly (Kitchen of the Month)
• My Diverse Kitchen – Aparna 
• Bread Experience  - Cathy  
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  

 

TWD/BWD: Brioche Sandwich Buns

 

 

There's nothing tastier than brioche, whether it's a loaf or a bun.  I tried to keep them awhile by storing them in the freezer, but, alas, part of my consciousness knew they were there.  They were so delicious toasted and slathered with butter.  They never made it to the sandwich stage.

Guess I'll have to make them again.

 

Stop by the Tuesdays with Dorie website to see which treat the other bakers made. 

TWD/BWD: Tender Biscuits

 

 

For the second Baking with Dorie January challenge, I made the Tender Biscuits.  They're made with yogurt and either milk or buttermilk, and you can leave them plain or add in fresh herbs.  I chose to leave them plain since I enjoy them with butter and bit of jam.

I had made these a year or so ago, and noted on the recipe that they were a bit too dry and to add extra milk.  So, I did that this time and they came out much better.

Instead of round biscuits, and the subsequent re-rolling, I cut out 8 biscuits from the dough.  Sometimes I make squares or rectangles; this time I did triangles.  Also, I only baked two, and put the remaining biscuits in the freezer.  It's a pleasure to cook one fresh when you desire a snack.

 

Visit the Tuesdays with Dorie website to see which challenge the other bakers made this time.  

TWD/BWD: Coffee Shortbread

 

For our first challenge of the year, I made the Coffee Shortbread.  I love any kind of shortbread cookie, and these are just delicious.  The coffee flavor is enhanced with hints of lemon and cardamom.  I skipped the optional icing, and just dusted them with powdered sugar and coffee.

After all the holiday baking, it was nice to make a simple recipe. I know I will bake these cookies on a regular basis.

 

Stop by the Tuesdays with Dorie website to see which recipe the other bakers chose.