I Heart Cooking Clubs Pantry Gourmet Waffles are the most requested breakfast item in our house and not just any waffles but yeast-raised waffles. This takes planning, you have to make the batter the night before. These waffles come out light and airy with a crisp outside, the ultimate in waffles in our house. The…
Author: Diane Zwang
Applesauce
I Heart Cooking Clubs Snacks and Beginnings Nothing says Fall like a dish of homemade applesauce. This is not a dish I normally make but it sounded like a fun idea. Ruth states “applesauce practically makes itself” so I figured it would be pretty easy. The recipe calls for 6 apples, I used a variety…
Spiced Pumpkin Jammers
Tuesdays with Dorie Dorie’s Cookies This is the second Jammers cookie we have made in the group. My comments for the Classic Jammers were “good but a lot of work”. These Pumpkin Jammers were also a lot of work. This is a cookie recipe that benefits from doing some of the work in advance but…
Bettelman
Tuesdays with Dorie Baking Chez Moi I have never heard of the dessert Bettelman but I do know bread pudding. This is France’s version of a bread pudding. Dorie says “Its texture falls somewhere between a cake and a pudding.” “…the egg whites are beaten until stiff and then folded into the mixture, so the…
Pumpkin Pancakes
I Heart Cooking Clubs Monthly Featured Ingredient Orange Squash These pumpkin pancakes were a delicious Sunday morning breakfast. Flavored with warm spices cinnamon, ginger, nutmeg and cloves, they really hit the spot. Pumpkin can be a heavy ingredient but the secret to this recipe is the whipped egg whites which keep them light. We used…
Maple-Star Anise Cookies
Tuesdays with Dorie Dorie’s Cookies So if I named these cookies I would name them Orange-Star Anise Cookies. I couldn’t really taste the maple syrup. It is pretty hard to have maple shine through when orange rind and star anise are such strong flavors. We love sandwich cookies so I went that route. My husband…
Lamb Chops, Baked Potato and Brussels Sprouts
I Heart Cooking Clubs Welcomes New Chef Ruth Reichl There is nothing fancy about this meal but sometimes it takes a recipe to get me out of my cooking rut. From Ruth Reichl’s latest book, My Kitchen Year 136 Recipes that Saved My Life. The book is part memoir and part cookbook which is organized…
Smoothest, Silkiest, Creamiest, Tartest Lime Tart
Tuesdays with Dorie Baking Chez Moi Wow there are a lot of adjectives in the title of this tart. This is the French version of a key lime pie. Made in Dorie’s famous sweet tart dough, the filling comprises of sugar, lime juice, eggs and lots of butter, 2 sticks to be exact. Having a…
Roasted Figs and Bacon Ice Cream
I Heart Cooking Clubs Au Revoir, Chef Eric Rupert I got this recipe idea from SHIRLEY@EVEROPENSAUCE. This recipe was a grand experiment. Bacon ice cream? Who would of thought. Well Eric Rupert would have thought. I served this for a dinner party and it went over well except for my son who wouldn’t eat it. This…
Peach Melba and Raspberry-Cassis Ice Cream
French Fridays Around My French Table Before we officially say goodbye to summer, I was happy to make this Peach Melba and Raspberry-Cassis Ice Cream. It was a lovely summer dessert and one we would like to repeat. Peach Melba is named for the famed opera singer Nellie Melba. It is comprised of poached peaches…
CafeMomCooks 