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…
Caramel-Topped Rice Pudding Cake
My rice loving husband voted for this recipe so I enlisted his help in making it. We usually make rice in a rice cooker so making rice on the stove by hand was a labor of love. I put my husband in charge of the caramel, my least favorite thing to do, and it came…
Cocoa-Almond Uglies
A chocolate and almond lovers dream cookie. These cookies get their almond flavor from almond flour and slivered almonds. The chocolate flavor comes from some cocoa powder and semisweet chocolate. In the instructions, Dorie asks that you press the confectioners’ sugar, almond flour, cocoa, cinnamon and salt through a fine strainer. I had trouble getting…
Salmon en Papillote
This week on I Heart Cooking Clubs, S is for September. We were challenged with making any dish that had one or two ingredients starting with the letter S. I chose Ruth Reichl’s Sole in Papillote but substituted for salmon as my husband does not like sole. Additional S ingredients were scallions and soy sauce….
Fall-Market Galette
I had anticipated having to make substitutions for this week’s baking assignment, Fall-Market Galette, but the stars were aligned and I found all ingredients. Black seedless grapes, Italian plums (I used Empress), and fresh figs were the basis for this fall galette. Galettes are an easy way to make a pie; roll out dough, chill,…
Roasted Sweet Potatoes and Fresh Figs
This week at I Heart Cooking Clubs the theme was procrastinator’s special. From the website: “We all have those recipes that we’ve been meaning to make, yet we keep putting them off. Which recipe have you been procrastinating? And why? Choose any recipe from any of our IHCC Chefs!” Last summer I was in Israel….
Sweet Cream Cheese Honey Nut Wafers
My husband coined these open faced rugelach. He is right as these have cream cheese dough like the famed rolled cookie. Dorie states you can make these savory or sweet. I went with the sweet route since one of my friends just gave me a jar of homemade fig jam. I made a half recipe…
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