TWD Baked Yogurt Tart

This month our Tuesdays With Dorie baking group decided to bake two tarts, one sweet and one savory, from the cookbook Baking With Julia.  Starting with this sweet Baked Yogurt Tart, most of the group baked and posted their results on July 2.  You can find links to those posts right HERE. I baked mine … Read more

For The Love of A Cuisinart and a Tomato and Cheese Galette

In the early 1980’s I bought my first Cuisinart Food Processor.  It was love at first bite.  The first thing I made was bread.  I continued to use it to make bread for 16 years.  Along with chopping, mixing, stirring hundreds of other tasty treats.  In 1996 I burned up the motor … making a … Read more

The Brioche That Killed My Kitchen Aid

It’s Tuesdays with Dorie where a group of bakers and bloggers bake up the same recipe from Dorie Greenspan’s book, Baking With Julia.   Then we brag, I mean, blog about our results. A year ago I made my very first attempt at brioche dough.  To say it was a success is an understatement.  (I’m humble … Read more

TWD: Madeleines

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

Mocha Chocolate Chip Cookies

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

French Apple Tart

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