Tuesday, December 28, 2021

Tuesdays with Dorie/Baking with Dorie: Cheese Puffers


For the second December recipe for Tuesdays with Dorie, I chose to bake the Cheese Puffers, which are sort of a cross between a popover and a muffin.  The baking technique is like the one for popovers, and the texture is also similar.  Cheddar cheese and scallions give them a lovely flavor, and I imagine playing around with different cheese combination would be fun and delicious.

 They are best eaten when warm from the oven, and they don’t last very long even then.  Gone in the blink of an eye!

Looking forward to January’s recipes!  Check on the TWD website to see what the other bakers made this time.


Thursday, December 16, 2021

Ekmak for the Babes



Our December Kitchen of the Month was Karen, from Karen’s Kitchen Stories.  Karen asked us to make Ekmak, a boat-shaped Syrian pastry filled with sweetened ricotta cheese, topped with jam and fruit, and drizzled with honey.  It is reminiscent of khachapuri, which is a savory pastry.  This particular recipe can be found in the July/August (2021) issue of Bake from Scratch.  There, you can also read the story about this tasty bread.

My experience making this was straight-forward and uneventful for a change.  The dough was lovely to work with and shaping was easy.  I used Bonne Maman Cherry Preserves for the topping.


For the background story, recipe, and shaping instructions, head over to Karen's website.  Be sure to join us as a Buddy by the end of the month.



Check out the other Bread Baking Babes:


Tuesday, December 14, 2021

Tuesdays with Dorie/Baking with Dorie: Mokonut's Rye-Cranberry Chocolate Chunk Cookies


For the first December recipe for Tuesdays with Dorie, I’m posting the Mokonut's Rye-Cranberry Chocolate Chunk cookies.  Thanks to a demonstration by Sarah Kieffer, I was able to figure out how to create the large dimple in the cookie.  These are one of the best cookies I’ve tasted, really addictive.  


I tried to freeze most of them, but, in the back of my mind, I knew they were there and they were calling to me.  The next time I make these, I will play around with dried sour cherries instead of cranberries.  I’m betting they will complement the chocolate chunks nicely.

Next post in two weeks.

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


Tuesday, November 23, 2021

Tuesdays with Dorie/Baking with Dorie: Apple Pandowdy

 For the second November recipe for Tuesdays with Dorie, I chose to make the Apple Pandowdy from Dorie’s newest cookbook, Baking with Dorie (BWD).  



Oh my!  This was so scrumptious that it was difficult not to eat it all at once.  I used freshly picked lemons from my backyard tree, and they added so much flavor, that I never missed any typical spices.  (I’m tempted just to make a double batch of the filling and dig in.)  Playing around with different apple varieties for flavor and texture would also be The pie crust topping, of course, was delicious.  I decided to have some fun with the shape, using one of my round cookie cutters.

This is absolutely one of my favorite Dorie desserts, worthy of sharing with others.


Monday, November 22, 2021

Swedish flatbread



Our November Kitchen of the Month was Kelly from A MessyKitchen.  Kelly asked us to make a Swedish  flatbread, Hällakakor, which required a special rolling pin and a super hot oven (baking stones beware!).   Instead of the rolling pin, I chose to use a fork to dock the dough.  Other Babes were very creative for the docking process.

I also chose to add crushed anise seeds to the rye/whole wheat dough.  The other choices were  fennel or caraway seeds.  Instead of honey, I used some golden syrup for a change.

Once again, I had issues with the dough.  It just wasn’t right.  This time I was pretty sure it wasn’t me, and it wasn’t the yeast, since I had been baking other breads with success.  While I was rolling out the dough, my analytical side kicked in, trying to figure out the problem.  I think it was a moisture issue, meaning not enough liquid in the dough, which was very dry.  Were I to make these again, and for future doughs, I will definitely pay attention to the look and feel of the dough regarding added liquids.  I think this may have made a difference with the final dough.

That said, the flatbreads came out just fine, and no equipment was damaged in the process.  The uneaten ones were safely placed in the freezer for future consumption.


Stop by Kelly’s website to get the recipe, with photos,  and join the Buddies for a flatbread feast.

And, you must visit the other Babes to see their Hällakakor.