My first selection for June's Tuesdays with Dorie recipe is the Chocolate-Tipped Cream-Puff Pocky Sticks. While I've heard of them, I never actually seen one in person.
I can't imagine they would taste better than Dorie's homemade version.
First, you make the choux pastry, then pipe it into thin sticks. After they have baked and cooled, you cover the ends in chocolate (dark, milk, or white), then sprinkle them with decorative dots. I used Swedish Pearl Sugar.
They are terrific with tea or coffee, or just as a snack.
The other Dorie-bakers produced some very colorful versions!
Dorie's Twist Bread is a great way to make a simple daily white bread much more fancy and festive.
The dough is spread with a mixture of butter, sugar, cinnamon, and cocoa powder, then sprinkled with raisins or other dried fruit. I made a note to try mini chocolate chips the next time I make this.
The rolled dough is split, braided, and coiled into a twist. It is placed in a round pan, brushed with an egg wash and sprinkled with coarse sugar.
It's definitely a lovely bread to look at and delicious to eat. especially toasted or transformed into French toast or bread pudding.
Stop by the Tuesdays with Dorie website to see which treat the bakers made this week.
What a great way to celebrate strawberry season! These beauties are Gemma Cakes, from Dorie's Anytime Cakes.
The cake is like a genoise, flavored lightly with rose water and white chocolate. There's also a surprise inside: a piece of fresh strawberry.
Once baked and cooled, the little cakes are dipped into white chocolate and decorated however you would like.
They are delicious bite-sized cakes that disappear quickly!
Head over to the Tuesdays with Dorie website to see what the other bakers thought of them.
I debated whether to post about the brownies.
There is no photographic evidence that I actually made them. But, I did. And, apparently, totally forgot to take photos.
So, picture a plate of brownies.
What made this recipe different was the use of olive oil in place of butter, and the addition of raisins and black pepper.
Using oil in place of butter or shortening makes the baked good more moist, and this was true for these brownies. They were super moist.
I did make two changes:
I don't like raisins in most of my baked goods (bread is the exception, and then it has to be golden raisins). I substituted dried sour cherries instead. However, I guess I just don't like any dried fruit in my cakes, cookies, etc.
Instead of black pepper, I substituted Aleppo pepper. Chile pepper and chocolate are a delicious combination, and it did add a touch of heat to the brownies. They weren't overly spicy, but there was definitely a bit of a background kick.
Would I make these brownies again? Possibly, but not with any dried fruit. Mini chocolate chips would be a good choice along with the Aleppo pepper.
Visit the Tuesdays with Dorie website to read about the opinions on raisins and pepper in brownies.
This recipe, from Baking with Dorie by Dorie Greenspan, is a great way to use up any extra egg whites you may have. I always save my egg whites in the freezer, in small containers, labeled by amount. So, when I need one or two egg whites or more, I know which to choose.
Once thawed and brought to room temperature, they are ready to use.
I made individual meringues and served them with whipped cream and blueberries for a simple treat. These meringues can also be used in other recipes such as Eton Mess, so they're very versatile.
Head over to the Tuesdays with Dorie website to see what dessert the other bakers made.
