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Tuesdays with Dorie (Baking Chez Moi): Martine’s Gâteau de Savoie

This week, the Tuesdays with Dorie recipe from Baking Chez Moi, was one I’ve been intrigued to make for quite a while. It’s the SIMPLEST of recipes – with just eggs, sugar, vanilla and flour – which is always great to have in your back pocket, right? A gâteau de Savoie is a French version […]

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Dorie Greenspan plain and simple almond cake on eatlivetravelwrite.com

Tuesdays with Dorie (Baking Chez Moi): Plain and simple almond cake

This week, for Tuesdays with Dorie’s recipe from Baking Chez Moi, we made Plain and Simple Almond Cake. It really is “plain and simple” as it contains only three main ingredients: eggs, almonds and sugar (with a touch of salt and vanilla). I, of course, minified the recipe to make three 4-inch cakes which were […]

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Dorie Greenspan spiced honey cake on eatlivetravelwrite.com

Tuesdays with Dorie (Baking Chez Moi): Spiced Honey Cake

This week’s Tuesdays with Dorie recipe from Baking Chez Moi – a spiced honey cake – was one I was intrigued to try.  It’s rather like a gingerbread in a lot of ways – and by gingerbread I mean a proper pain d’épices (a French quickbread/ cake made from dark honey and flavoured with Christmas-y […]

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Cornmeal and berry cupcakes from Baking Chez Moi on eatlivetravelwrite.com

Tuesdays with Dorie (Baking Chez Moi): Cornmeal & Berry Cakes

I’m currently walking a portion of the Camino de Santiago de Compostela – follow along on Instagram! I made this week’s recipe for Tuesdays with Dorie (Cornmeal and Berry Cakes) twice. It’s so simple and a great way to take advantage of summer’s bounty of berries! Dorie’s recipe calls for making four mini loaves but […]

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Mini Fraisier from Dorie Greenspan Baking Chez Moi on eatlivetravelwrite.com

Tuesdays with Dorie (Baking Chez Moi): Rose Fraisier

This week’s Tuesdays with Dorie recipe (Rose Fraisier, p 103) was a perfect way to celebrate the arrival (finally!) of local strawberries. The Fraisier is a traditional French dessert – “it’s always a layer cake and the layers are never covered, because you’re meant to see the berries, cut, so their beautiful centers are clearly […]

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Upside down rhubarb cake with 1847 whole wheat blend on eatlivetravelwrite.com

Simple upside down rhubarb cake

I don’t use whole wheat flour nearly as much as I should. There, I said it. So when I received received my shipment of 1847 flours I knew immediately that I had to make it my mission to work with the “Run of the Mill”whole wheat blend.  I’ve been sorting through my cookbooks recently and […]

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