Lasagna Rolls

From chef Giada De Laurentiis, a fan favorite recipe according to Food Network, these lasagna rolls. I needed a dish to bring to work for a potluck and these individually rolled lasagna sounded perfect. This recipe is just as much work as a traditional lasagna but I thought well worth the effort. The bottom layer…

Cornmeal and Fruit Loaf

On Tuesdays with Dorie it is Rewind week, a recipe make-up. I am all caught up but still wanted to bake. I dusted off my copy of Baking From My Home to Yours as there are many recipes I still have not made. I had an open carton of buttermilk which is one of the…

Cream Cheese and Toast Tartlets

Our latest baking adventure for Tuesdays with Dorie are these cream cheese and toast tartlets. I am a sucker for a tartlet so I was looking forward to these minified versions. The cream cheese filling is lighter than traditional cheesecake as it is not baked but whipped with heavy cream. So yes light in texture…

Parmesan Galettes

The Parmesan galettes are part of Dorie’s Cookies cocktail cookies section. There are just three ingredients to these galettes; flour, butter and Parmesan cheese, lots of Parmesan cheese. The dough made in a food processor and chilled for 1-2 hours comes together easily. I made my galettes free form as I had no patience for…

Petite Apple Croustades

These petite packages were a fun way to usher in a new season. This is an apple filled dessert with phyllo dough. I used a mix of apples; Gala, Fuji and Golden Delicious. I flavored mine with brandy as that is the alcohol I had on hand. Despite Dorie’s modifications from the original, this is…

Honey-Spiced Madeleines

This is my fourth madeleines recipe from one of Dorie’s cookbooks. This latest recipe comes from Around My French Table. The spices come from ginger, cinnamon and cloves; which make me feel of autumn. There is an added note of citrus coming from the zest of an orange. Sweetened with honey, these were the perfect…

White Chocolate and Poppy Seed Cookies

This week for Tuesdays with Dorie, we are making cookies. A rolled cookie dough using Dorie’s Do-Almost-Anything Vanilla cookie dough with the addition of white chocolate and poppy seeds. As with most rolled cookies, you need to plan ahead for chilling time. My first batch I cooked for 19 minutes, burned. The second batch I…