TWD: Crispy Topped Brown Sugar Bars

I can honestly say, if it wasn’t for Tuesdays with Dorie, I probably would not have selected this recipe on my own to make. But just like that article clothing you don’t want to try on because it doesn’t look appealing on the hanger, these bars turned out to be completely amazing. The photos unfortunately don’t do these bars any justice what so ever.


I decided to make the caramelized Rice Krispie topping because I was dying to see how they would turn out (and the snap, crackle, pop while they were cooling was just awesome).

I was surprised at how thin the dough was. I wasn’t sure what to expect but it baked just fine and needed about 20 minutes. Wasn’t crispy at all and after topping the bars I just left it out on the counter for a few hours. They were perfect for dessert and all gone the next day. Definitely looking forward to enjoying these again! What a pleasant surprise! Check out everyone else’s bars here!



TWD: World Peace Cookies (Rewind!)

Since there were 5 Tuesdays in December, today (12/30), was a “Rewind” and we could make any recipe that we’ve missed. We are only a few months into Baking Chez Moi, so we could bake & post any other Dorie recipe from previous books. Perfect timing with my Christmas cookie baking! I present one of my favorite recipes of all time, World Peace Cookies, from Baking from My Home to Yours (aka my baking bible) but you can also get the recipe right here.

I’ve been making this cookies for almost 5 years and they never cease to amaze me. The idea behind the cookies is that if everyone tried one, world peace would break out! This year I added two special ingredients: King Arthur Flour’s black cocoaand Bulls Bay Saltworks from Charleston. Before this salt, I thought all sea salts were created equally- wrong! It’s an amazing product and I highly recommend checking out their site to see their wonderful offerings!



One of the reasons why I love this recipe so much is because it is a chill, slice, bake recipe. I love the flexibility in making the cookie dough & freezing it so I can bake the cookies for when I have the craving! Happy New Year, friends! Hope 2015 brings you much joy!


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.


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: 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!