TWD/BWD: Copenhagen Rye Cookies with Chocolate, Spices, and Seeds

 

 For the second February recipe, I made the Copenhagen Rye Cookies, filled with chocolate and a variety of seeds. The seeds added both crunch and flavor.  I kept getting a hint of banana, which I think was from the flax seeds.  I also love the sprinkling of Maldon salt on the top.

Apparently, I forgot to set the timer for the last batch.  I got distracted and didn't think much about it until I realized I hadn't heard the timer ring.  Hmmm.  Had I already taken them out of the oven?  So I checked.  And, there they were, merrily cooking away and getting over baked!  Even though they were extra brown, I decided they were salvageable.  They were especially tasty when dunked in a hot beverage, so no harm done.   (I wouldn't recommend this, however.)

So, this is another delicious cookie from Baking with Dorie, by Dorie Greenspan.  Check out the Tuesdays with Dorie website to see which recipes the other bakers made this week.

Babes Bake a Gneiss Bread

 

Kelly, of A Messy Kitchen, was our Kitchen of the Month for February.  Kelly challenged us to make Black Sesame Shokupan, using a different technique for making milk bread:  yudane (yoo-dah-nay).  You combine flour and boiling water and let it rest in the refrigerator overnight. The resulting bread is soft and tender and has a longer shelf life, although, to be honest, this type of bread doesn't last very long.

We had the choice of making a marbled bread using black sesame paste, or, a more traditional looking bread.  I couldn't resist the marbled bread!  I bought a jar of black sesame paste (before the recipe had been added to Kelly's post), which is a good thing because I need it for other bakes (orange-black sesame cookies, for one).

 

I had fun creating the marbled effect.  The end result was glorious!  Each slice shows a different pattern, and each slice is truly a work of art.  I should have photographed each slice to show the progression (overkill maybe?).  I was truly sad when the bread was gone.  Definitely a bread I will make again.  (Thinking of County Fair time this summer.)

This was a terrific choice for our first 2024 challenge.  Forgive the geological humor in the title, but I couldn't resist.

For the recipe, go to Kelly's website.

And, to see how the other Babe's did, check out their websites as well. 

 

• 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  
• Feeding My Enthusiasms – Elle

TWD/BWD: Potato Flake Biscuits

 

It's Tuesday!  Time to post the first February recipe for Tuesdays with Dorie, from the cookbook, Baking with Dorie by Dorie Greenspan.

 

I made the Potato Flake Biscuits.  The special ingredient is instant mashed potatoes, which I've never bought before, so it require some research at the grocery store.  I bought the smallest package I could find, since I probably won't use it for anything else.  The biscuits also have some sauteed onions for additional flavor.  I decided to cut them into eight pieces so I wouldn't have to re-roll the dough.

 

While the biscuits were good, I prefer the simple, plain Jane biscuits without all the extras.  Having jam on an onion biscuit is an interesting experience, to be sure.

 Looking forward to the second February bake.

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