Dorie Greenspan's Pecan Cranberry Loaf from Baking with Dorie on a cutting board with a slice taken out of it.

Tuesdays with Dorie: Pecan Cranberry Loaf from Baking with Dorie

This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Pecan Cranberry Loaf was one I definitely “played around” with 😉 Dorie calls this a sturdy loaf that travels and keeps well as well as being a candidate for toasting and serving with butter and jam. I was making this for gluten-free friends so … Read more

Tuesdays with Dorie: Szarlotka from Baking with Dorie

This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Szarlotka is a kind of Polish apple pie. This website gives a nice explanation: It’s based on a buttery shortcrust, filled with spiced shredded apple, optional custard or meringue and topped with crumble or an additional layer of pastry. Baked until golden, it’s served … Read more

Brown Sugar Spice Muffins with Nectarines on a colourful plate with dots.

Cook the Book Fridays: Brown Sugar Spice Muffins from Everyday Dorie

(for those of you wondering about my absence from this site in the spring and my surgery in May, I’ve written it up here. I know my “Dorista” friends were surprised when I missed a few deadlines…)   This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie. Brown Sugar … Read more

Tuesdays with Dorie: Iced Honey-Apple Scones with Spelt from Baking with Dorie

This week’s Tuesdays with Dorie recipe is Iced Honey-Apple Scones with Spelt from Dorie Greenspan’s Baking with Dorie.   Dorie says: These are the scones to make the instant you feel fall in the air. They’ve got apples, honey and tangerine, flavors of the season, and the surprise addition of some spelt, a wheat flour … Read more

Les Petits Chefs (PĂątissiers?) make shortcrust pastry and jam tarts

On March 5th 2020, I posted the last in-person Petits Chefs recap (we made fresh rolls and potstickers with Chef Vanessa Yeung). A week or so later, school went online and clubs halted indefinitely. A month later, in April, I brought cooking club online and that’s where it’s stayed (we have a “community club” now … Read more