Tuesdays with Dorie/Baking with Dorie: Cheese Puffers

 

For the second December recipe for Tuesdays with Dorie, I chose to bake the Cheese Puffers, which are sort of a cross between a popover and a muffin.  The baking technique is like the one for popovers, and the texture is also similar.  Cheddar cheese and scallions give them a lovely flavor, and I imagine playing around with different cheese combination would be fun and delicious.

 They are best eaten when warm from the oven, and they don’t last very long even then.  Gone in the blink of an eye!

Looking forward to January’s recipes!  Check on the TWD website to see what the other bakers made this time.

 

Ekmak for the Babes

 

 

Our December Kitchen of the Month was Karen, from Karen’s Kitchen Stories.  Karen asked us to make Ekmak, a boat-shaped Syrian pastry filled with sweetened ricotta cheese, topped with jam and fruit, and drizzled with honey.  It is reminiscent of khachapuri, which is a savory pastry.  This particular recipe can be found in the July/August (2021) issue of Bake from Scratch.  There, you can also read the story about this tasty bread.

My experience making this was straight-forward and uneventful for a change.  The dough was lovely to work with and shaping was easy.  I used Bonne Maman Cherry Preserves for the topping.

 

For the background story, recipe, and shaping instructions, head over to Karen's website.  Be sure to join us as a Buddy by the end of the month.

 

 

Check out the other Bread Baking Babes:

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

 

Tuesdays with Dorie/Baking with Dorie: Mokonut's Rye-Cranberry Chocolate Chunk Cookies

 

For the first December recipe for Tuesdays with Dorie, I’m posting the Mokonut's Rye-Cranberry Chocolate Chunk cookies.  Thanks to a demonstration by Sarah Kieffer, I was able to figure out how to create the large dimple in the cookie.  These are one of the best cookies I’ve tasted, really addictive.  

 

I tried to freeze most of them, but, in the back of my mind, I knew they were there and they were calling to me.  The next time I make these, I will play around with dried sour cherries instead of cranberries.  I’m betting they will complement the chocolate chunks nicely.

Next post in two weeks.

Check out Tuesdays with Dorie to see which recipe the other bakers made.