Tiger Cakes ~ Baking Chez Moi

Per Nana ~

Whenever I cook or bake, I always try to have everything measured,

 chopped, or whatever else has to be done before I get started. 

This week was no exception. 

However, after chopping the Baker's chocolate into fine pieces 

and adding it to the batter, I realized that I used semi sweet 

chocolate, leaving me with only unsweetened for the ganache. 

I prepared the ganache topping anyway and even though it was strong tasting, 

it seemed to work. Unfortunately, it was not a glossy ganache and I'm 

not sure if it was because of the chocolate I used or if I just screwed it up.

We did enjoy these little cakes - they were quite delicious. 

Because they are so rich, you can't eat too many. 

Per Tricia ~

These little desserts are deadly.  

They are simply delicious and they go down 

WAY

 too easily in this "mini-fied" size :)

Dorie's batter consists of the typical ingredients that you would use for 

a chocolate chip cookie but she relies on almond flour with just a touch 

of all purpose flour add in. As I added the melted butter to the sugar 

and almond flour I just kept thinking "wow", this is going to be sweet. 

"Old school" Sears mini cupcake tins-compliments of Nana !

It was very rich indeed and adding slivers of chopped chocolate 

(to get the "tiger" marks) added to the candy like quality of these little gems. 

And that's all before I added the optional chocolate ganache glaze. 

A little goes a LONG way, which is actually great.  

And while we don't need such decadent desserts hanging around, I do 

think these would be a great way to update the typical chocolate chip options 

and make them a more impressive and  "company worthy" little treat.   

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com

Bubble Éclairs ~ Baking Chez Moi

Per Nana ~

I have made the cream puff recipe before when we made them in 

"French Fridays with Dorie", but I'm not sure what went wrong this time.

I prepared everything per the instructions, the little puffs looked good in 

the oven, but when I transferred them to the cooling rack - they collapsed. 

I only filled one bubble with whipped cream, the remaining

 puffs actually no space to fill. Talk about flat.....

I was disappointed with the results but that will not stop me

 from trying to make cream puffs again for other recipes. 

I was able to snap a few photos, but I would not call

 this a success by any stretch of the imagination. 

Per Tricia ~

This recipe was a "rewind" (make up) for a reason.

These were originally scheduled for a busy week and no lie, 

I took one look at the title and photo and said "forget it".  

Little did I know how straight forward they would end up being. 

Not sure why I didn't choose straight lines on that pan (what was I thinking ??)

While I have distant memories of creating actual éclairs for Dorie's

I have distant memories of making éclairs some time ago with a recipe from 

 "Around My French Table". It is far easier to make "bubble" éclairs instead, 

since they are merely scooped cream puffs placed next to each other on a 

cookie sheet and then baked into one another. The typical éclairs involve

 piping the long log shapes and it was much trickier to pull off for me.

I even sprayed non stick Pam onto the scoop to hedge any sticking bets. 

 I actually picked my pearl sugar from IKEA a while back (who knew ?)

 and it was perfect topping for this dessert. I made fresh vanilla whipped 

cream for the filling.  My hubby and I expected these to be good but they 

were great- so great in fact that after we enjoyed far too many the

 others went right into the freezer ! Dangerously good....

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com

Apple Kuchen ~ Baking Chez Moi

Per Nana ~

The recipe for this week was interesting and not something I had 

tried before.  I love pie crust and this one was no exception. It was 

easy to make, as most of Dorie's crusts are, and using graham cracker 

crumbs as the first layer definitely added another level of flavor.  

I baked the kuchen for 70 minutes and after I tested it I added another 

10 minutes, then another 20 minutes.  In all I had baked the cake for over

 two hours and finally removed it from the oven, hoping it would set up 

while it cooled.  After a few hours (when it had reached room temperature) 

I cut into it and found it had a soft, pudding like texture and was a bit 

messy but so delicious.  

I chilled the leftovers and thought it was even more delicious when cold.  

I will definitely add this to my collection of pie recipes. 

Per Tricia ~

I can honestly say the change in weather has made it a delight to be back

 in the kitchen. With the oven actually turned on :) The air is crisp and the 

days are shorter and making an "apple anything" is as full of seasonal 

memories as it is full of taste. And calories, but we will not speak of these with 

Dorie's delicious recipe that includes butter, sugar and heavy cream. 

Yup- it had to be good with that line up.

 And it was. 

 Even though the recipes describes what appears to be a long process, 

as usual I ended up doing it one evening after work. It was not the game 

plan, but such is life. It turned out to be a great "filler" activity as we prepared 

dinner, ate it and then popped the kuchen in for the long bake afterward. 

In addition to gaining a great new recipe this week, the kuchen served

 as a wonderful reminder that you don't need special occasions to enjoy a 

homemade dessert or new recipe. In fact, I think I appreciate them even

  more on a typical weeknight when they are the star and get all the attention.

                       
This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com

Jam Filled Sandwich Cookie ~ Baking Chez Moi

Per Nana ~

This week's recipe reminds me of shortbread, but a lot sweeter. I did find the 

dough a bit difficult to work with but in the end it all came together beautifully.

Since I only had a 2-1/2" cookie cutter my yield was only 9 

cookies instead of the dozen or so that Dorie mentioned.

I filled a few with cherry jam and the rest of the cookies with marmalade. 

Both were delicious.  I added additional time to the baking (because

 of the size) but they turned out pretty good. 

Per Tricia ~

I am very much looking forward to baking in the COOLER weather 

(whenever it arrives...) but I managed to make these delicious cookies even 

though it was in the mid 80's in my kitchen.  I am a fan of jelly cookies,

 well truthfully - most cookies, and was curious to try this French version.    

I used delicious Michigan Damson Plum jam that my in-laws brought us. The cookies
 were so good I don't think it would not have mattered what I filled them with :) 

I do find working with the dough that has so much confectionary sugar in it 

to be more challenging, but the texture/flavor of the finished product is worth it. 

I added more cane sugar to the outside but next time will use confectioner's.

So while I will not likely be making these often, I am making a note to find

 my heart cookie cutters and plan to make a batch for Valentine's Day.

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com

Cherry Crumb Tart ~ Baking Chez Moi

Per Nana ~

This week's selection for "Baking Chez Moi" is a delicious Cherry Crumb Tart. 

 I couldn't believe that the cherries were so gorgeous in the market just when

 I needed them. Hubby loves cherries so I knew he would love this tart. 

I prepared the sweet tart pastry and gave it a quick freeze 

while I pitted the cherries.  A messy job for sure.....

For the filling I substituted a package of almond flavored pie filling that 

was purchased on one of my travel adventures. It worked well with the

 fruit and had a delicious taste.  Almond filling is a favorite of mine. 

I made the streusel per the instructions but it did not get as 

clumpy as I had hoped, or as dark, but it was good all the same. 

We enjoyed the cherry tart although I personally picked out the fruit because it is 

not a favorite (hubby got the extra share) -  but the rest of the tart was delicious.

Per Tricia ~

No one should be surprised that I subbed out blackberries, the "gift 

that just keeps giving" from my yard, for cherries in this tart. 

While my family was simply pleased the results tasted great, 

I was delighted to find a new use for the berries...

Knowing how sweet Dorie's crust is I chose not to add sugar to the tart blackberries. 

 I took 3/4 of a pound and whirled them through the Cuisinart and then finished 

with last quarter pound 1/4 of the berries whole. After preparing the filling with 

almond flour I spread the berry paste on top and then put on the whole berries. 

As per the recipe, this was baked for about 40 minutes and then the streusel 

was added and it went back in for another 35. My husband kept raving about 

how delicious it was. Not sure we have ever met a recipe involving streusel that 

we didn't like -  the crumb topping really took this tart over the edge. 

My son said it was the best dessert he's had in a long time, proclaiming 

it "outstanding". Wow. My goal was simply use up some of the berries :)

 The "Baking Chez Moi" success story continues ~

Vanilla Mango Panna Cotta

Per Nana~

Panna Cotta is something that I am not familiar with. 

I don't think I've come across it in my travels, but then again, 

I am usually in search of crème brûlée or a good mille-feuille. 

That said, this was a lovely dessert - very pretty and quite refreshing. 

Unfortunately, when I made it on Sunday I accidentally grabbed a package of 

yeast instead of gelatin. I could not understand why it was still not firming 

up after 4 plus hours. It wasn't until that evening that I noticed the unused 

package of gelatin as I reached into my pantry for something else.  

I did a makeover on Monday and was very pleased with the results. 

Jim and I both enjoyed this dessert. I prepared two glasses with the mango

 pureed base and then used two ramekins for a plain, fruit free version.

 Both desserts were delicious. 

Per Tricia~

We are deep into our first blackberry season at the house and with the 

abundance of this fruit I naturally opted out of the mango version of this 

dessert. Frankly I was delighted to find a new recipe for using up the 

blackberries and this one was utterly delicious. No surprise since it

 consists of vanilla bean, cream and sugar among other things.....

Quick and easy, the most challenging part of the preparation was giving 

the cream enough time to adequately cool so that it was not melting and

 co-mingling with the blackberry base.

My taste testers loved this recipe and it is a keeper. 

I also look forward to preparing this for company since guests always seem

 to get a kick out of the individual portions created especially for them. 

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com 

Apricot Raspberry Tart ~ Baking Chez Moi

Per Nana ~

When I first read over the recipe for this tart I did not understand the

 addition of the ladyfingers.  As a matter of fact, I thought they would make 

the tart a bit too high.  After mulling it over for a while I decided to follow 

the instructions and trust Dorie's judgment.  She hasn't let us down yet.  

I used a square pan because it was the only 9" one I had available. 

My other tart pans all seem to be about 10 1/2" and I am never
 able to spread the tart dough without it being skimpy. 

Everything came together perfectly and although I did not use the pistachios

 on top, we didn't even miss them.  This tart was so perfect, so delicious 

and so typically French. I definitely plan on making this recipe again. 

Per Tricia ~

I have never met a fruit tart that I didn't like. 

And I didn't meet one this week either :)  

We first cook with tart with apricots, then add the raspberries half way through ~

Dorie's tart recipe was lovely and I was glad it called for apricots since I seem 

to always reach over them for peaches, but they are simply delicious.  I also
 went with a square pan and it filled the low side of the suggested apricot "quota" 

symmetrically, so I went with that. I think this ended up with a dryer tart as

 opposed to a pile of overlapping circles that I am sure I could have stuffed a few

 more pieces of fruit onto (and which likely produced more juice). I had exactly 

1 sleeve of unopened Trader Joe's ladyfingers so no homemade ones this time. 

I also can not rave enough about the pastry recipe of Dorie's. 

I have made it many times and it is one of my favorite things 
to eat - anything piled on top is going to be delicious ! 

Happy summer indeed, this recipe is going 
to get some serious play this season ~

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com