Traditional Madeleines

This week’s recipe is Traditional Madeleine’s, and was chosen by Tara of Smells Like Home.

I have always wanted to try Madeleine’s, i see them all the time in Starbucks (3/$1.95) but i just cant do it. I tried to make Rosebud Madeleine’s but they didn’t turn out too good. 

When i saw this recipe i knew it was a chance for me to redeem myself from the rosebud Madeleine’s.

I made my batter and chilled it for 3 hours. I used a mini ice cream scoop to scoop even amounts of batter into each cavity, Baked for 11 minutes and voila.

I had no problem with the bump but i do think that there could have been more definition with the shell imprint.

These cookies? are so tasty and so simple to make that i can definitely see myself making them on a regular basis.

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Last week: Pecan Honey Sticky Buns
Next week: Florida Pie

Peanut Butter Torte

This weeks Tuesday With Dorie recipe is a Peanut Butter Torte chosen by Elizabeth of Ugg Smell Food.
Peanut Butter and Chocolate are one of my favorite combinations (i love reese’s peices). This recipe was simple to make and came together really easy. My biggest issue was the wait time for the peanut butter mousse to set up. My crust didnt come up high enough on the sides, so if i make this again maybe i will use more cookies.
It tasted much different than I imaginged (not like a reese’s) but it was still good.
Last Week: Fluted Polenta Ricotta Cake
Next Week: Florida Pie

Bill’s Big Carrot Cake

Had some technical difficulties posting this week, hence there are not pictures or html links :(

This weeks Tuesdays With Dorie recipe is Bill’s Big Carrot Cake chosen by Amanda of Slow Like Honey.

Initially I was going to skip the week’s entry. I already have a tried & true carrot cake recipe, which I don’t think I will ever change. It’s actually the first flavor I consistently received orders for, so I was skeptical to try another recipe.

But then I thought about when I joined TWD, my mission was to complete every challenge, every week – so I decided to participate.

To me the recipe is a very basic carrot cake recipe – so I had no problems putting it together. I decided to halve the recipe since I have a few other blogging events which I have to prep for this week. I also decided to make cupcakes i/o a cake.
The batter made 3 cups which would usually yield me 12 cupcakes using my ice cream scoop – but I only got 11? Mine didn’t sink as others did but the batter rose so much that they overflowed and made a chain link of muffin tops!

Other than that the cake was tasty, but a little fragile. I think I will stick with my current recipe.

For a printable version of the recipe click here.

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Last Week: Marshmallows
Next Week: Fluted Polenta and Ricotta Cake

Marshmallows

This weeks Tuesdays With Dorie recipe is Marshmallows chosen by Judy of Judy’s Gross Eats.

I’ve tried to make marshmallows once (for my chocolate hi-hat cupcakes) but that was before i got my KA – it turned out ok but they were ridiculously sweet. Now that i have my KA i was happy to see this recipe chosen so i can make some again.

So of course i have some mishaps.

  • in trying to get my syrup to 265 it started to turn a pale amber color, so my marshmallows are beigey
  • when pouring the sugar syrup into the whites the syrup started to harden on the whisk, so there were big clumps of thickened syrup stuck to my whisk
  • i guess the syrup was too hot because i had little flecks of eggs all thru it, so i had to strain it
  • the whisk to my KA broke (i just got this KA in august)!!!!

After beating the meringue it really didnt look like alot so i used an 8″ square cake pan intead. I sprayed it with baking spray and then dusted the pan with a cornstrach/sugar mixture. Once the mixture was into the pan i spread it out and tossed on more cornstarch/sugar. I then put a sheet of wax paper on top and smoothed out the surface. I let them sit for about 3 hours before i cut them (i used my pizza cutter). They were still a little moist so i just tossed them in more cornstrach/sugar and let them sit.

From my other experience making marshmallows i was scared to bite into it for fear of going into a sugar coma, but once i did i was really happy. Not too sweet, the perfect hint of vanilla, a nice spongy/gummy center. My only issue was the cornstarch on the outside of the marshmallow, to me it gave it a kind of dry, chalky texture when you first put it in your mouth. Otherwise I loved it. I have to say that there is a big difference between these and the ones in the supermarket. These make me want to make them over and over again so that i have them perfected by the time winter comes…… homemade mini marshmallows to top homemade hot cocoa :)

For a printable verion of the recipe click here


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Last Week: The Most Extraordinary French Lemon Cream Tart
Next week: Big Bills Carrot Cake


The Most Extraordinary French Lemon Cream Tart

This weeks Tuesdays With Dorie recipe is The Most Extraordinary French Lemon Cream Tart chosen by Mary of Starting From Scratch.

Reading so many food blogs I constantly see the words MYER LEMONS, so i thought this was my chance to use them. I really wanted to get some, but my local supermarkets do not carry them and I did not have the means to travel to get them. But they are on my list of things to try.

So I just used regular supermarket lemons. After scrubbing green ink off the my supermarket lemons (why do they need to stamp Sunkist on the lemon and put a Sunkist sticker?) i started my cream. I had some trouble with my lemon cream. I used a metal bowl and didn’t have a problem with the temperature but to me my consistency no good. I’m not sure if i really had trouble or if i was expecting something else (i was thinking the consistency of a lemon meringue pie filling). After 24 hours in the fridge, it seemed like my cream would never get thick enough. Eventually i just spread it into the tart shell and put it in the fridge again. Then it started to thicken even more. The final cream was was soft (a little grainy), but firm enough to hold swirls made a with spatula and to make a semi-clean slice.

The crust was really simple, but i had to use two yolks. I dont know why but lately all my eggs yolks have been different sizes. I only buy large eggs but if you saw the yolks that come out of this egg – it was so small. I also added about 2 tsp of ice cold water to bring it together since it was like sand. I had no problems lining my tart pan, freezing the crust or baking the crust. I have a little lemon cream left over but it may be because I used a different sized tart pan – a rectangular one.

I made some candied lemon slices to garnish it. Wow those things are good, and i didn’t even dip them in sugar afterward. I will use the leftover syrup to go over a lemon cake i will make later this month.

I ate one slice, it was good but a bit much for me. I like lemon but i’m not really a lemon lover so I cant really give a consensus on how it tasted since it was only ready yesterday and I haven’t had a chance to share it with anyone. This is one of the challenges where is have to share since I am not a lemon lover, there is no way i can finish this off by myself.

I am thinking to make the orange and/or lime tart in the near future, especially since its spring. I would think that you could just sub the zest/juice with a different citrus and have the same results but depending on which citrus you use the cream recipe is different. I wonder why?
I am eager to see all the lemon and orange creams made this week and what the outcome out was.

**After looking at various entries today I have decided that i too want smooth and silkly pale yellow lemon cream, sooo i will be trying this cream again. I do not have a food processor/blender, only a KA stand mixer, KA hand held mixer and a immersion blender. Any suggestions on which i should use when incorporating the butter**

For a printable verion of the recipe click here

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Last Week: Gooey Chocolate Cakes
Next week: Marshmallows

Gooey Chocolate Cakes

This week’s TWD recipe is Gooey Chocolate Cakes and was chosen by Leigh of Lemon Tartlet

I have always wondered how to make those chocolate cakes with the oozing center, so I couldn’t wait to try this recipe. I was really happy that this was not such a large scale recipe – 6 mini cakes was the perfect amount.

I imagined my spoon breaking into the cake and warm chocolate oozing onto the plate. Well I am not sure if this was supposed to be that type of cake, but I had no such luck. They did not turn out ooey or gooey in the center. They were just a really moist, almost fudgy like. The only culprit I can think of is my tempermental oven which changes temperatures throughout baking.

For me they could have been a touch sweeter. I wish I had some vanilla ice cream to go with it but no luck, I only had green tea and sticky toffee pudding. I chose the green tea which turned out to be a really good flavor combo.

I had three left over so I ate one for breakfast yesterday (and today) still fudgy in the middle and still good.

For a printable version of the recipe click here.

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Last week: Caramel Topped Flan

Next week: The Most Extraordinary French Lemon Cream Tart


Caramel-Topped Flan

This week’s TWD recipe is Caramel-Topped Flan, and was chosen by Steph of A Whisk and a Spoon

I have to admit I have never eaten Flan. It is one of those things where I see a recipe and bookmark it and it never happens. I have been saying that I was going to make a flan since I saw a recipe for cream cheese flan on a Foodnetwork competition in 2004. So needless to say I was really excited to make this.

After reading the recipe I couldn’t believe how simple it was. There are only two components: the caramel and the flan.

§ The caramel came together really easily, but it really didn’t seem as there was any way that this would be enough caramel to mimic the picture in the book.

§ The filling was easy as well. I have to admit when I was stirring the hot milk into the eggs I had a flashback of last week’s “pastry cream scrambled eggs”. But everything went well this week.

I had to bake mine a little longer than the 35 minutes. More like 42 minutes. My top never did puff up or get brown but my knife did come out clean. I had no problems depanning the flan. It slid right out. But my caramel sauce seemed very loose. In the picture the caramel looks thicker like a glaze.

Things I would change if I made this recipe again:

  • Caramel: I would definitely work on making the caramel thicker (don’t ask me how) and/or increase the amount of caramel.
  • Filling: I would make this in a 6” pan so that the flan was higher.

Will this recipe be added to rotation: Yes! I have no doubt that I will be tackling the many different flan recipes that I have accumulated over the years and also playing with my own versions.

For a printable version of the recipe click here.

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Last week: Brioche Raisin Snails,

Next week: Gooey Chocolate Cakes

Brioche Raisin Snails

This week’s TWD recipe is Brioche Raisin Snails, was chosen by Peabody of Culinary Concoctions by Peabody

Since this recipe had three components – my initial plan was to make each component separately and then assemble and bake on Sunday morning. Well that didn’t happen. I would up making the dough around 11pm on Sat night and making the cream and raisins Sunday morning and baking them Sunday afternoon.

As ususal regardless of how simple a recipe is, whenever I have timeline and I don’t follow it – things go wrong, for example:

  • Dough: I had some trouble with the dough. Mainly the part where the dough has to go into the refrigerator. The thermostat on my fridge was broken so anything I put in there freezes – even though it is on level “1”. Every time I took it out to slap it down – it was semi frozen. But I went thru with all the steps anyway. When it was time for the 2nd rising – they didn’t rise much.
  • Custard: Wow. I had a lot of trouble with this. I could tell that there were some “pieces and that I would have to pass it thru a sieve, but I was shocked at the amount of “scrambled eggs” that were left over when I was done. Even then my mixture was not completely silky, it was kind of grainy. Not sure why as I have made custards/puddings etc before. I think next time I will use my hand held mixer in one had to get the constant whisking while I am pouring in other liquids. To me it was kind of like patting my head while rubbing my stomach. Hard.
  • Raisins: I didn’t have a problem with the raisins. I just ignited the raisins with a lit skewer to keep my hands from being scorched. It was kinda cool.

I have to admit I was skeptical when I first read the recipe. But then something happened. While I was cutting the log into 1” pieces, some of the pastry cream+cinnamon sugar+raisins oozed out of the end. So I decided to taste it. SOOOO DELICIOUS!! I could have eaten a cup of it by itself. I immediately made an extra batch of raisins and made another log and put it in the freezer to bake another time.

I baked the first batch for 25 minutes, but I felt they were too brown, so the 2nd batch I baked for 20 minutes. Perfect. Once they came out of the oven, i couldn’t wait i had to eat one (two) right away. They were so good. So good that I didn’t realize until later that i totally forgot to put the glaze on.

I took these to my Moms house for Palm Sunday dinner and they were a hit. Everyone loved them.

I tried one this morning and they still tasted good but the dough was a little dry – probably because of the issues with my dough. I got a new fridge yesterday – so I am going to try this dough again. I will also add a little more pastry cream as it seemed like it soaked into the dough and the flavor really got lost in the background. I would also add more cinnamon sugar.

Problems aside these are a delicious treat and the recipe (all three components) are keepers!

For printable version of the recipe click here

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Last week: Russian Grandmothers Apple Pie-Cake

Next week: Caramel Topped Flan

Russian Grandmothers Apple Pie-Cake

This week’s recipe is Russian Grandmother’s Apple Pie Cake, chosen by Natalie of Burned Bits.

The name Russian Grandmother’s Apple Pie-Cake. Pie-Cake? In reading the recipe you will notice that this is not a traditional cake that has a batter which is poured into a pan and baked. The components are of a pie recipe; a dough and a filling. This confused me, especially since the book did not have any pictures.

Preparing the recipe was simple. The dough was easy put together, I didn’t have any problems with stickiness. It took about 15 minutes total. It had a lemony taste to it which I found weird, but after refrigeration the lemony taste was still there but not that strong. It rolled out pretty easy once I let it come back to room temperature.

The filling was exactly that – apple pie filling. Apples, golden raisins, sugar and cinnamon. I used a combo of granny smiths and golden delicious since that is what I had on hand. I didn’t have any non-colored sanding sugar so I just sprinkled it with cinnamon-sugar instead.

After baking for 80 minutes, I checked on it. The top was brown and juices were bubbling so I removed it from the oven and set it on a rack to cool. Once it cooled down (still slightly warm) I tasted it. Some of apples were a little too soft, almost mushy. Also even though I tasted the apples before they were cooked, they were a little too tart, but that may be attributed to the type of apples I used. The next day I tried another piece (at room temperature) – this time the flavors seemed a little more settled together and, any apples that were too soft complimented the apples which were still chunky. I could have skipped the raisins. By day three I had “grown to like it”.

Even though I was not completely sold on this recipe my family really enjoyed it.

Is it a pie or a cake? Not sure, to me it was more like a cobbler.

I will definitely keep the dough recipe to use again and play around with different fillings.

For printable version of the recipe click here

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Last week: Snickery Squares

Next week: Brioche Raisin Snails

Snickery Squares

First off I just want to thank everyone at Tuesdays with Dorie for their warm welcome last week. I had so much fun with last weeks entry.

This week’s recipe is Snickery Squares was chosen by Erin of Dinner and Dessert . Initially I googled the recipe and found that quite a few other bloggers have made this recipe with much success so I was equally excited again.

After my two mishaps this weekend I was ready to make these. I got started. I grated my butter and made the dough by hand as I did not want to pull out my food processor; it was quite simple just like making a pie dough. And then it happened, things stared to go wrong.. I had to redo two components of this recipe today

The coating for the nuts: I looked and the sugar was just starting to dissolve. I went to my pc to pull up my blog. Came back. BURNT. So I had to start over. When I made the 2nd batch I didn’t think that there was enough coating for the peanuts, so I made a little extra. Otherwise everything else went smooth.

The dulce de leche: I usually make my own by boiling a can of condensed milk. But this time I decided to buy some. When I got home I found that I had inadvertently picked up a can of? Condensed milk. Since I didn’t have time to boil it, I decided to try another method and cook it in a saucepan. I thought this would take a while, so I went back to my pc. Came back into the kitchen to check on it. Edges were BURNT. So off to the store again to buy some.

Today I learned/reinforced two simple rules. No surfing the net, while you things boiling on the stove!!!

These are really rich but sooooo good. So rich, I almost couldn’t finish my little 2×2 square.

The next time I make these I will probably tweak the following two things;

The Dulce De Leche – I think I will add some melted caramel into this mixture to give the gooeyness im used to.

The Chocolate – I might use a ½ semisweet ½ bittersweet chocolate combo, and make my chocolate layer a little thinner

Never the less they were enjoyed by all!

For printable version of the recipe click here

Next week: Russian Grandmothers’ Apple Pie-Cake