All posts filed under: Cookalongs

Brown Butter and Vanilla Bean Weekend Cake & Calvados Anise Weekend Muffins with a Blood-Orange Glaze

“I like the dryness of it,” Tor told me matter-of-factly, as if that should explain everything. “But the dryness is why I made a glaze for my own version!” I retorted. “Well…I like it dry,” he concluded, with a nonchalant shrug of his shoulders. I missed a couple weeks of Tuesdays with Dorie, a cookalong group baking their way through Dorie Greenspan‘s new book, Baking Chez Moi. Today I’m jumping back into the swing of things with a review of her Brown Butter and Vanilla Bean Weekend Cake. This cake was very nice, though I thought it a bit dry. However, that’s what others may find they like most about it, as evidenced by Tor’s remarks above. I did forego the optional addition of rum, so perhaps the whole thing would have been more moist if I had opted for it; however, I can’t imagine that the brown butter and vanilla flavor—which is what redeemed it, in my opinion—wouldn’t have been overpowered by the rum. I thought it was a bit fussy with the method, …

The Rugelach That Won Over France & Provençal Butternut Squash Rugelach

This week, the group Tuesdays with Dorie is baking The Rugelach That Won Over France from Baking Chez Moi by Dorie Greenspan. A light, flaky pastry contains a nutty chocolate coconut cherry filling and is baked in little upended pinwheels. I slightly modified the filling for my tastes: raspberry flavored dark chocolate and no cinnamon or cherries. Wow! It was good. It was my first time making rugelach, and I was quite pleased. So pleased that I decided to make my own savory version with a more traditional crescent shape. I also altered the dough a bit for a richer taste and more dense texture. I added crème fraîche and an egg yolk, and adjusted the flour accordingly. Filled with roasted and mashed butternut squash and shallots, flavored with Herbes de Provence, and sprinkled with flakes of sea salt, this savory variant provides a nice warming snack on a cold winter afternoon. Ingredients Directions Put the flour in a mixing bowl and add the butter and cream cheese in small chunks. Pinch the butter and …

Cranberry Crackle Tart

I’ve just joined Tuesday’s with Dorie, a group that bakes their way through Dorie Greenspan’s new book, Baking Chez Moi. Every once in a while on a Tuesday, I’ll be posting the results of a recipe the group votes on baking. This week it’s a Cranberry Crackle Tart! The group is asked not to post the full recipe online, so you will just see pictures of the final result plus any recommendation I have. The Cranberry Crackle Tart has a thin layer of jam topped with cranberry studded meringue. Mine didn’t puff up as much as I would have hoped, but it was still delicious. A much lighter alternative to the traditional rich Thanksgiving pies, or a fresh dessert for any time of year! Follow Tasty Joy with Bloglovin