This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and it’s a beauty – a tart dough made into a galette filled with leeks, mushrooms and bacon. I mean – how do you go wrong there? A galette is just a free form single layer pie/ tart and […]
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Tuesdays with Dorie (Baking Chez Moi): Pistachio and Raspberry Financiers
This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a favourite sweet treat – financiers. These little tea cakes are typically made with almond flour although more and more you see them made with different nuts flours – in this case, pistachios. Dorie, like me, uses mini muffin tins to make financiers in, […]
Tuesdays with Dorie (Dorie’s Cookies): Blondies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a dangerous, dangerous recipe to know how to make… Part cookie, part blondie, Dorie’s come up with a genius idea for making sure that every blondie has crunchy bits (the best!) AND a chewy interior! Dorie says: The dough for these blondies is classic — […]
Tuesdays with Dorie (Baking Chez Moi): Crackle-Top Cream Puffs
This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a version of a cream puff/ profiterole that has become quite popular in Paris over the past few years. Little balls of choux pastry topped with a “craquelin” topping (like a sweet shortcrust dough or, in this case, a brown sugar butter cookie dough) […]
Tuesdays with Dorie (Dorie’s Cookies): Old Bay Pretzel-and-Cheese Cookies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a fun little savoury cookie that is perfect for apéritif hour. Dorie says: For years, I wanted to make a cookie that would go with beer. From the start, I knew I wanted it to have pretzels and some cheese. I worked on the cookie […]
Tuesdays with Dorie (Baking Chez Moi): Cookies-and-Cream Tartlets
This week’s Tuesdays with Dorie recipe from Baking Chez Moi sounds complicated but actually couldn’t be easier. “Cookies and Cream” refers to a few different parts of the recipe. It starts with a wonderfully buttery sweet shortcrust pastry. You spread a little bit of spéculoos spread/ cookie butter on the base of this pastry shell […]
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