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.
If you're looking for a quick and easy one-bowl cake to celebrate the holidays, Dorie's Orange Spice Cake is for you!
The spices are mild, but are a good compliment to the orange flavor. The cake is reminiscent of a traditional pound cake with a similar texture and shape, and it's even tastier the next day. I can also say with some authority that it disappeared very quickly!
There's an optional orange marmalade glaze to brush on top of the cake, and, while I omitted it, the consensus from the other bakers was that this was the best part! Guess I'll have to make it again. My orange tree is loaded and the fruit is finally ripe, so it will only take a quick trip to the backyard.
To read the opinions of the other bakers, head over to the Tuesdays with Dorie website.
December's Kitchen of the Month was Cathy of Bread Experience. Cathy asked us to make Swedish Buns with either a cardamom or savory filling, and using either yeast or sourdough starter. Quite a few variations to be had!
Since my Instagram baking group had made Cardamom Buns for a November challenge, I chose to go in a different direction: half the buns were savory, and the other half were filled with chopped dark chocolate.
I also utilized two new (for me) helpful tools.
The first tool was using a quilting/sewing ruler to more accurately measure the size of the buns. I had two of these rulers, so it wasn't a problem to assign one to baking projects. It sure made measuring much easier!
The second tool was a heating mat, made specifically for bread proofing. During the winter months, when the heater is running, I can use my 'proofing' room (aka the main bathroom). But during the months when it is too warm to run the heater, yet too cool to proof dough, I thought this would be a good solution. The heater was on sale, so I treated myself.
For the savory filling, I combined butter, parmesan, garlic, and a few chives. I also sprinkled some Maldon salt on the tops. For the chocolate filling, I spread the dough with softened butter and sprinkled on chopped dark chocolate. On these tops, I sprinkled some Swedish pearl sugar. They both turned out just fine, and I don't have a favorite. It's nice to know that you can play with different flavor combinations and end up with a tasty treat.
You are welcome to bake along with us. You can find the recipe on Cathy's website. Send a photo and link to Cathy before the end of the month.
To see what variation the other Babes made, follow one of these links:
For the first December baking challenge for Tuesdays with Dorie, I'm sharing the Rugelach with Four Fillings. (Both bakes were really delicious, by the way.)
For the filling, I chose the one using cream cheese and chopped chocolate. (I may have forgotten the jam.) The cream cheese dough was delicious and added a lovely tang to the cookies.
I would say that the only downside was that they are truly bite-sized, which means they disappear in an instant, as in you-can't-eat-just-one. Pop 'em like popcorn!
Stop by the Tuesdays with Dorie website to see which dessert the other bakers made.
For the second November baking challenge, I prepared the Maple Walnut Pie from Baking with Dorie by Dorie Greenspan.
This is a delicious alternative to the traditional pecan pie, served around this time of year. Except for the walnuts, this is nearly identical to my go-to pecan pie in which I also use maple syrup along with a bit of rum or bourbon.
The crust was prepared a day in advance, so it was well chilled. The one-bowl filling is quickly mixed together, then poured into the par-baked crust. While it can be served with whipped cream or ice cream on the side, I didn't want to wait for the extras, and it was good on its own.
Stop by the Tuesdays with Dorie website to see which dessert the other bakers chose this time.
Since I seem to have a never-ending supply of apples, I was happy to have the opportunity to bake this tarte tatin. It's been quite awhile since I had made one, and Dorie's instructions are great. For this tarte, I used the galette dough for the crust and a variety of apples.
It's just a lovely and delicious dessert, and would be great for sharing with guests.
Head over to the Tuesdays with Dorie website to see what the other bakers thought.
Today's offering is Dorie's Morning Bundt Cake. It's everything you want for breakfast, but in cake form. Ingredients like citrus, yogurt, muesli, and nuts are mixed together for a delicious bite.
I chose to make just half a recipe, which made six little bundtlettes -- a perfect size for either breakfast or a snack.
Head over to Tuesdays with Dorie to see which recipe the bakers made for today.
