TWD: The Rugelach that Won Over France


RugelachThe first December recipe from Baking Chez Moi was the Rugelach that Won Over France (check out the link to see how everyone did!). Not going to lie, when I heard that the rugelach was selected for baking I became very hesitant and considered skipping it. The rugelach recipe in Baking From My Home to Yours was one of the first recipes I made for the TWD group (November, 2008) and it didn’t turn out anything nearly like I was expecting and was a borderline disaster:

Screen Shot 2014-12-08 at 5.34.58 PMYikes. At least it tasted better than it looked! That sugar was really not a good idea. What was I thinking 6 years ago? :-) 

Back to the current recipe- I tend to enjoy rugelach that is jam based so this was a new filling for me and I really enjoyed it! I was able to fill the dough with little problems until the 4th roll. I tried to stuff it with all the leftover mix which caused the dough to split/spill on several occasions.

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Wrapped, I let the dough stay frozen for about 24 hours. I ended up slicing 2 of the logs to bake and left the other 2 frozen to bake for another time. I decided to bake the last log that I rolled and that became quite the adventure since the filling didn’t want to cooperate in the oven.

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After about 13 minutes of baking, the smoke detectors went off. Half of the rugelach was getting burned and the filling was starting to leak out. It always amuses me that I remember to turn the fan on after the smoke detector starts going off. Long story short, the rugelach were very, very tasty. I’m looking forward to baking the cookies in the freezer I’ll just need to keep a better eye on them so they don’t burn. The batch that turned out well had a delicious pastry. The batch that burned, well you could tell that they would have tasted well if they hadn’t burned!

TWD: Cranberry Crackle Tart

Cranberry Crackle TartExquisite. Just exquisite! This Cranberry Crackle Tart is the latest selection from the Tuesday’s With Dorie group and is from Baking Chez Moi. We are traveling home to our families to celebrate Thanksgiving so I made this to accompany a Sunday pot roast dinner. I think this tart would make a fine dessert for any evening but especially Thanksgiving. Not heavy, not overpowering, just perfect and delicious! Also guaranteed to not last long since you can’t stop eating it! (or at least I couldn’t!) :-)

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I used the galette dough for this tart and a pastry cutter for trimming the sides. I do believe the tart turned out ever so lovely in my geeky pi dish :-)

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The strawberry jam that I used came from Auburn, AL. What a find! We stopped to eat at The Hound when we drove back to Atlanta after visiting good friends in Montgomery. What a delicious meal we had and we picked up a few jars of homemade jam. It’s all fantastic but I highly recommend the pepper jelly!!!  You can order some off of the link!

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Before, after, and just before consumption! I really cannot wait to make this tart again. I do wish I could have made it for our families for Thanksgiving Dinner!

 

TWD: Palets de Dames

Palets de Dames

Hard to believe that it has been almost 3 years since my last blog post! In that time we’ve bought a house (and renovated a kitchen!) and I’ve started a new job. It feels wonderful to be back baking along with the Tuesdays with Dorie gang again!

Dorie Greenspan, one of my baking idols has a brand new cookbook out- Baking Chez Moi and you can find the recipe for the Palets de Dames on the Amazon link for her book! Dorie is on tour- check to see if she will be in your town! If so, I’m jealous as it doesn’t look like there are plans to come to Atlanta… yet….

Waiting to be iced

This recipe was pretty straightforward and I made the cookies over two days after refrigerating the dough overnight. Given that I was baking the cookies after work I was very grateful for such a short baking time! The recipe was supposed to yield about 40 cookies and I managed to get 36. Unfortunately, individuals who won’t be named here ate a couple before I could get them iced. The icing was a really nice touch for the cookies and the fresh lemon juice really made the flavor! Delicious cookies, great recipe, everyone is happy! Can’t wait for the next selection!

These Might Possibly Be The Best…..

Brownies you will ever make!!!!!! (or eat for that matter!)

This is actually a recipe for Brownie Bites from King Arthur Flour and they provide all sorts of fabulous ideas to really dress up your brownie bites. I made them for a dinner party and just added some confectioner’s sugar after cutting them in the traditional rectangles!

I did not make any changes to the recipe except for omitting the espresso powder which I was out of. (On a side note I’m still kicking myself for not restocking my pantry before Christmas when King Arthur had free shipping and then $3 shipping. I spent way too much yesterday, but that’s another story!). Making the brownies could not be any easier and cleanup was a breeze. The first step of the recipe is to melt the butter in a saucepan and then you end up adding everything to that saucepan before pouring the batter into a cake pan. Loved that! The biggest difference between this recipe and my “old” standby recipe is this recipe calls for the dutch processed cocoa (I used the Double-Dutch Dark Cocoa from KAF) and my “old” recipe requires melting the chocolate down. With this recipe you add chips to the batter which you can see in the photos. I used semisweet chips, a mix of the Nestle’s mini and regular size which is all I had on hand :-) You can see how dark the batter is here:

The brownies were moist, a little fudge like and completely delicious. Completely. I would make these again right now if I had more of the cocoa but alas, I am out and greatly anticipating the arrival of my KAF package. I also purchased this Black Cocoa and will add a little to the recipe next time. I can’t imagine how amazing the brownies will be then. :-)