TWD/BWD: Cocoa-Cornmeal Biscotti

 

This month's offerings from Baking with Dorie by Dorie Greenspan are both delicious.  I'll share the first one today, and the second in two weeks time.

We start off with Cocoa-Cornmeal Biscotti.  What's not to love about biscotti?!  They are fun to make and fun to eat. 

These have a crunchy texture because of the cornmeal, sliced almonds, and mini chocolate chips.  It's a good thing I only made half a batch, otherwise I would have polished off 46 biscotti in the blink of an eye.  If you want a fancy version, just dip them in melted chocolate.  They are sure to be a huge success with everyone!  

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

TWD/BWD: Mary Dodd's Maple-Bacon Chocolate Chip Cookies

 

I'm always ready to try a new version of a chocolate chip cookie.  Since I love bacon and maple syrup, I was looking forward to tasting these particular cookies.

They were somewhat disappointing, I have to admit.  First, they were overly sweet.  Second, the bacon flavor was rather faint.  Third, the bacon bits became rubbery in the cookie, so, texturally, that wasn't appealing.

 While I'm glad I tried them, I won't be making them again. 

Visit the Tuesdays with Dorie website to see what the other bakers thought about these cookies. 

 

TWD/DAC: Corn Toasties

 

Our cake of the month for the Tuesdays with Dorie group is Corn Toasties from Dorie's Anytime Cakes.

This is Dorie's version of a corn muffin, and, oh, so much more delicious!  Buttermilk, honey, butter, and olive oil add to the texture and flavor.  I found they were very tasty on their own with a little added butter, and this is definitely a recipe I would make on repeat.

Stop by the Tuesdays with Dorie website to read what the other bakers thought about these savory cakes. 

TWD/BWD: Candied Almond Tart

 

One of the choices this month for our Tuesdays with Dorie group was the Candied Almond Tart.  I've been wanting to bake this for quite awhile, and had all the ingredients on hand.  The timing was perfect, too, since I could share the tart with my quilt group.

 

This tart didn't disappoint!  It was delicious with every bite.  The crust was easy -- blend the ingredients and press into the tart pan.  Then, make a caramel sauce, add the sliced almonds, and quickly pour the mixture into the prepared crust.  After a short bake, the tart is ready.   

 

It's so buttery and scrumptious.  All of my friends agreed this was a top quality dessert, and definitely worth a repeat bake.   

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

 

TWD/BWD: Tea and Honey Madeleines

Madeleines are such a treat.  I've made a variety of flavors, and Dorie's recipe for Tea and Honey madeleines adds to the list.

For this recipe, I used some Earl Grey tea, which was both infused into the melted butter and rubbed into the sugar, local honey, and a clementine/tangerine from my backyard tree.  The batter can be made a day ahead and refrigerated overnight.  Typically, I also put my madeleine pan in the freezer for about 15 minutes before baking.  I did note that these took a bit longer to bake (12 minutes) so that they were done in the center.

They did turn out lovely and didn't last very long in spite of good intentions to freeze some. They were delicious eaten plain as well as dunked into hot tea.

Stop by the Tuesdays with Dorie website to what the other bakers made for this week's posting. 

 

TWD/DAC: Berry Yogurt Cake

This month's featured cake from Dorie's Anytime Cakes is the Berry Yogurt Cake, a favorite cake in France.  It's adaptable to most berries, fresh or frozen, and uses Greek yogurt, which I always have on hand.  

This time I decided to splurge on fresh blueberries. The cake can together easily and quickly, and baked up into a lovely, moist loaf. So easy to snack on during the day!  It didn't last long enough to freeze.

Visit the other Tuesdays with Dorie bakers to see what they thought about this cake.

BBB: Sun Buns (Solskinnsboller)

 

What is more perfect for a foggy day than Sun Buns!  

The current challenge for the Bread Baking Babes was to make Solskinnsboller, cardamom flavored dough filled with cinnamon and topped with a vanilla custard.  

The filled dough is twisted, then coiled.  After the last rise, the custard is spooned on top.  I couldn't resist sprinkling some Swedish Pearl Sugar over the buns before baking. (I did find that half a recipe of the custard was plenty.)

These buns were fun to make and super delicious, especially with a hot beverage. 

Thank you to Karen of Karen's Kitchen Stories, our Kitchen of the Month!  If you would like to bake along, check Karen's website for the recipe.

Stop by the other Babe's websites to see what they did.

• 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