I have a fascination with eggs. They can do so much! They're like magic! This recipe shows them off. This is so good on its own, but would be great with fruit or cream. I kept thinking about an orange glaze to top.
Tuesday, May 16, 2017
Tuesday, May 9, 2017
Tuesday, May 2, 2017
Tuesday, April 4, 2017
Tuesday, March 28, 2017
Tuesday, March 21, 2017
I've made enough Dorie recipes now that many of her techniques and base recipes feel familiar. The shortbread base on these cookies is one of those. These were a big hit. I can't stop eating them and am frankly surprised that I still have some in the kitchen.
Friday, March 17, 2017
I used the Instant Pot to cook the ribs, then covered them in the sauce and put them in the oven for about 7 minutes on each side. They turned out really well. My sauce definitely seized up when David said it would, but then the clumps of sugar pretty much stayed clumpy.
Tuesday, March 14, 2017
Tuesday, March 7, 2017
Dorie really does know how to make a seemingly simple cookie into a masterpiece. I used strawberry jam here to good effect, but something chocolate would be amazing. The dough is a little bit saltier than most, which makes them so good. Plus all the butter.
Tuesday, February 28, 2017
Monday, February 20, 2017
These cakes are very beautiful. And they were pretty easy to make, although the "ganache" that got added to the batter was not really a ganache for me. More just chocolate milk. I liked them, but they were a little dry. I saw other reviews remarking on the crumbly texture. I'm definitely all about moisture and density in my chocolate desserts. But they will not go to waste.
Tuesday, February 7, 2017
For these, I used dried hibiscus flowers that I had lying around from another Dorie adventure. I used rose syrup instead of extract for the same reason. I was a little concerned about these being too flowery, but I was pleasantly surprised. The hibiscus actually has a tangy taste that balances well. The shortbread is perfect.
Tuesday, January 24, 2017
I don't know that "cake" is what I would call this. It's a lot like a brownie or blondie consistency. I really love them. Love that I could use any granola and I can use my own. Plus it was one of those recipes where I had everything in the pantry already.
Tuesday, January 17, 2017
I made a huge batch of granola last weekend. I have been making my own yogurt so I wanted something to put on top. Subconsciously I must have realized that I had two baking projects coming up that use granola. I was worried that these were going to fall apart due to the amount of fruit in my granola. But they held up very well! Biscotti is an unsung hero. It always turns out well and disappears quickly. This version is easy and delicious and would be simple to riff on.
Monday, January 9, 2017
I used my own homemade Greek yogurt for this. I was skeptical about how much I would like the finished product the whole time I was making it. In the end, meh. It would probably be a really fun way to showcase a special honey. I used freeze dried raspberries as a topping. I think a tart topping really evened it out. Probably wouldn't make it again, but it would be easy.