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…

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…

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,…

Tiramisu Tart

Espresso, mascarpone, tart. Yes please. I sent my husband to our local Italian market for Savoiardi Lady Fingers and mascarpone, he came back successful for both. After reviewing those that had already baked this tart, I decided to go with Dorie’s regular sweet tart dough. The tiramisu filling for this tart uses eggs that will…

Cat’s Tongues

“Cat’s Tongues are long, thin oval-shaped cookies that are characteristically browned around the edges and paler at the center.” When I read Dorie’s Bonne Idee for this cookie, Milano-ish sandwich cookies with a chocolate ganache I knew I would make that version. These cookies are quite easy with butter, sugar, salt, vanilla, egg whites and…

Mascarpone Mousse

It was with trepidation I made this weeks baking assignment for Tuesdays with Dorie. My husband told me he really doesn’t like mascarpone. My fears were unfounded as this was a hit with the whole family. It was light, airy and not too sweet. My husband picked strawberries as the fruit accompaniment which went together…

Roasted Rhubarb

When I think of roasted rhubarb, it reminds me of Knott’s Berry Farm chicken dinner. The only time I ever ate rhubarb in a dish growing up was at Knott’s Berry Farm, Dorie has provided us with the French version in Baking Chez Moi. Since the Angostura bitters were optional I decided to leave them…