{Tuesdays With Dorie} No Pressure Sugar-Topped Molasses Spice Cookies

Have you made your Christmas list yet?  Started your Christmas shopping?  Finished your Christmas shopping?  No pressure or anything.  It’s not like I’ve done any of those things yet.  I take that back, I bought my first Christmas present yesterday, so I guess I’ve officially jumped on the holiday bandwagon.

If you need a little nudge to get you started, here’s a recipe that will help get you in the holiday mood.  Sugar-Topped Molasses Spice Cookies chosen by Pamela of Cookies With Boys for this week’s Tuesdays with Dorie is just perfect for snacking on while making out your gift list.  A crispy cookie with a little bit of softness in the center from the molasses and brown sugar that is spiced with ginger, cinnamon, allspice and a little pinch of black pepper, and covered with a little sprinkling of sugar ‘snow’.  Sweet, spicy and delicious.

Sound good?  Visit Pamela for the recipe.  Now I must go make my list.

No Pressure Sugar-Topped Molasses Spice Cookies

Have you made your Christmas list yet?  Started your Christmas shopping?  Finished your Christmas shopping?  No pressure or anything.  It’s not like I’ve done any of those things yet.  I take that back, I bought my first Christmas present yesterday, so I guess I’ve officially jumped on the holiday bandwagon.

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Happy National Bundt Day Hazelnut Espresso Coffeecake

hazelnut bundt

With today being National Bundt Day, I have to share this wonderful Hazelnut-Espresso Coffeecake I baked from my newest cookbook, Whole Grain Baking from King Arthur Flour.  I was inspired to make this cake by Mary of The Food Librarian, who has been celebrating the Bundt for thirty days by baking a Bundt each day.  Yes, I said a Bundt each day.  Now that is some Bundt love.

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Whew! Creme Brulee {Barefoot Bloggers}

 

What mistake do you make in the kitchen most often?  Omitting ingredients, forgetting to preheat the oven, or maybe not setting the timer?  I’ve made all of these more than once, but I find the thing I do more than these is trying to cut a recipe in half, and forgetting by the end of the ingredient list that I’m halving the recipe and adding the whole amount of the last two or three things.  Sometimes it ends in disaster.  Sometimes not.

I almost made the same mistake with this recipe, Creme Brulee from Ina Garten’s Barefoot in Paris.  I decided to divide it in half, since I only had a pint of cream.  So I mixed together one egg and two egg yolks with half the sugar, heated half the cream and mixed it into the eggs, and then proceeded to add a whole teaspoon of vanilla instead of a half.  Then I thought to myself, I don’t really think the family will be crazy about this if I add a whole tablespoon of Grand Marnier (the original measurement), so I’ll just add . . . a teaspoon, I guess.  Lucky me, that I didn’t go ahead a put the whole thing in, I mean, extra vanilla usually can only be better, but I have a feeling all that orange liqueur in just a half recipe would have resulted in some faces being made at the dinner table.

Instead, this turned out to be the best Creme Brulee I’ve made yet.  It was so smooth and creamy, and the flavor was just perfect.  Everyone in the family finished theirs off.  I just wish I’d had enough ingredients to make the whole recipe.

Creme Brulee is actually a fairly simple dessert to make and can be done ahead of time and burlee’d right before serving.  If you don’t have a kitchen torch, just broil the desserts in the oven.  Here’s my suggestion for the best flavor:  Take them out of the refrigerator about an hour before serving so they will be cool, but not cold.  Much tastier that way.

Thanks to Suzie of Munch + Nibble for choosing this Barefoot Bloggers recipe, which you can print here.

 

Whew! Creme Brulee

bb creme brulee

What mistake do you make in the kitchen most often?  Omitting ingredients, forgetting to preheat the oven, or maybe not setting the timer?  I’ve made all of these more than once, but I find the thing I do more than these is trying to cut a recipe in half, and forgetting by the end of the ingredient list that I’m halving the recipe and adding the whole amount of the last two or three things.  Sometimes it ends in disaster.  Sometimes not.

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{Tuesdays With Dorie} Out Of The Mouths Of Babes Cran-Apple Crisps

Oh, children and the things they will say.  Like “My mom says you can’t come over ’cause you’re a bad influence” to a friend’s daughter.  OH THE HORROR.

So after eating some crow, I barely had room for dessert.  But I had made these Cran-Apple Crisps for Tuesdays with Dorie and I had to make room, and I’m glad I did.

These lovely crisps are made with fresh apples and fresh and dried cranberries.  I used a mixture of Granny Smith and Honey Crisp (my new favorite) apples.  The only change I made was to use walnuts in the crisp mixture instead of coconut, which I thought made a great substitution.

The sweet apples and tart cranberries were very tasty together in these crisps, and a scoop of ice cream added just a little more sweetness.  I highly recommend it.

 

This Tuesdays with Dorie pick was brought to you by Em of The Repressed Pastry Chef and you can find the recipe there.