It’s Tuesdays With Dorie — where a whole bunch of bakers around the world all bake the same recipe from Dorie Greenspan’s cookbook, Baking With Julia and then blog the results. Today we are featuring Madeleines. The Madeleine (french pronunciation: [mad.lɛn], English /ˈmædleɪn/ is a traditional small cake from the Lorraine region in northeastern France. I … Read more
Cookies are not my “thing”. Mostly because they just never turn out that well. You know, soft and chewy on the inside and crispy on the outside. So when, Tuesdays With Dorie baking group chose Mocha Chocolate Chip Cookies for this week’s recipe I thought, “yawn.” Then there are the ingredients … apricots (not my … Read more
Wikipedia says “Saint Patrick’s Day was made an official feast day in the early seventeenth century and is observed by the Catholic Church, the Anglican Communion (especially the church of the Church of Ireland), the Eastern Orthodox church and Lutheran Church. For Christians, the day commemorates Saint Patrick and the arrival of Christianity in Ireland. … Read more
From Dorie Greenspan’s book, Baking With Julia, comes this recipe for that famous French pastry – croissants, even though France is not where croissants originated. This week’s recipe is actually two recipes. First, the making of croissant dough. Second, turning that dough into croissants. The contributing baker for this recipe is Esther McManus. Here is … Read more
Today the Tuesdays With Dorie baking group has put together another fabulous Julia Child recipe for Boca Negra. Boca Negra actually means black mouth. That black mouth allegedly comes from eating this intensely chocolate cake. I say allegedly since I haven’t actually tasted this one yet! The recipe calls for twelve ounces of bittersweet chocolate … Read more
It Tuesdays With Dorie which means I have baked from Dorie Greenspan’s book, Baking With Julia. I’ve never made a french apple tart and this week’s recipe got my attention. Dorie writes, “This open-faced tart is beautiful … beneath the gossamer blossom is what the French call a compote, a sweet, thick purée of oven-roasted … Read more