TWD/BWD: Caramel Crunch-Chocolate Chunklet Cookies

 

 

For my second August post from Baking with Dorie by Dorie Greenspan, I made the Caramel Crunch-Chocolate Chunklet Cookies.  These are like a shortbread chocolate chip cookie, made using the slice-and-bake method, and baked in muffin tins, which retains their round shape while adding a bit of caramelization around the edges.  They are both crunchy and tender, and, I can attest that they disappeared quickly!

I also took the liberty of adding a sprinkling of Maldon salt on the tops.  I love the combination of salty and sweet, especially for chocolate chip cookies.

 

 

Stop by the Tuesdays with Dorie website to see which recipe the other bakers made this time.

Jamaican Coco Bread

 

 

Our Kitchen of the Month for August is Aparna, of My Diverse Kitchen.  Aparna asked us to bake Jamaican Coco Bread, a popular bread in Jamaica and the Caribbean region.

It's a simple bread to make, using flour, yeast, and coconut milk with a touch of sweetness.  I oftentimes have leftover coconut milk in the fridge; usually, I freeze it, but this time I used it for this bread.  I also added an egg to the dough during mixing process.  The dough is really nice to work with.  A mixture of melted butter and coconut oil is brushed over the buns before baking, and, I also brushed the leftover butter mixture over the buns as soon as they came out of the oven.

These buns are delicious toasted, and also make yummy sandwiches.  Yesterday, I made tuna sandwiches with them to celebrate Julia Child's 112th birthday.  It was one of her favorite quick lunches.

 

This is definitely one bread I plan on making again, especially since I can utilize the leftover coconut milk!

 

Stop by the websites of the other Babes to see what they did!

 

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

 

TWD/BWD: Alsatian-Style Blueberry Tart

 

 

For the first August challenge from Baking with Dorie by Dorie Greenspan, I made the Alsatian-Style Blueberry Tart.  It's still blueberry season, and this is a delicious way to highlight this special fruit.

 

It's like an upscale blueberry pie, covered in a vanilla custard and dusted with powdered sugar.  While it's especially tasty on the day its made, it's just as good the next day in case there are any leftovers.

Head over to the Tuesdays with Dorie website to see which dessert the other bakers chose to make.

TWD/BWD: Crumb-Topped Ricotta Coffee Cake

 

 

Today is Rewind Day, where we bake a recipe that we missed along the way.  For me, it was the Crumb-Topped Ricotta Coffee Cake.

 

This is a tasty cake with blueberries, but the crumb topping as an absolute bomb!  I could just eat a bowl of the topping and be wonderfully happy.  I will definitely be making and sharing this recipe again.

TWD/BWD: Parfait-layered Vacherin

 

Today's feature recipe from Baking with Dorie, by Dorie Greenspan, is the Parfait-layered Vacherin.  Think of multiple layers of crushed meringue cookies and a frozen filling, topped with a sprinkling of toasted almonds and a drizzle of sauce.

 

Because of our hot weather, I chose to use mint chocolate chip ice cream for my filling  --  a classic vacherin.  Instead of caramel sauce, I made Dorie's hot fudge sauce to complement the ice cream.  It's a cool, creamy, and crunchy dessert, easy to assemble, and ready in the freezer at a moment's notice.

 

My meringues came from Trader Joe's,  the ice cream from Straus Family Creamery.

 

Stop by the Tuesdays with Dorie website to what the other participants made.

TWD/BWD: Lemony Yogurt Muffins

 

Blueberry muffins are my favorite, so I'm always on the lookout for a good one.  These muffins more than fit the bill, and they are especially tasty because they contain lemon!  The addition of yogurt makes the muffin moist and tender as well. I chose to sprinkle the top with some coarse sanding sugar, and they ended up being the perfect bite.

 

It's a great way to celebrate National Blueberry Month, and it's just days away from National Blueberry Muffin Day on July 11!

 

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

TWD/BWD: Berry Squares

 

For the second June recipe from Baking with Dorie by Dorie Greenspan, I made the Berry Squares, also know as Strawberry-Rhubarb Squares. 

I've never cared for rhubarb, and our local strawberry season ends during the first week of June, so I decided to make the cake topped with blueberries and blackberries.  It's a nice and simple cake.

I decided to freeze individual squares, taking one out and reheating it when I felt like having dessert.  I noticed that the cake's flavor improved quite a bit after being frozen and then reheated in my toaster oven.  I thoroughly enjoyed the remaining pieces, and made a note that, for future bakes, that would be the way to go.

Stop by the Tuesdays with Dorie website to see what kind of jelly roll cakes most of the bakers made this time around.