TWD: Swedish Visiting Cake (aka Gimme Gimme Gimme a Cake After Midnight)

And here I thought ABBA was the best thing to come from Sweden!!

Thank you, Nancy, from The Dogs Eat the Crumbs who chose Dorie's Swedish Visiting Cake as this week's recipe! I'd like to think I would have baked along this week no matter what, but the fact that one of my very very fave TWD bloggers chose it led me to know there was NO WAY I was skipping this week! Nancy/n.o.e I was SO happy to bake along with you this week! :) I always love visiting your site-even though unfortunately I've not visited m/any TWD sites lately due to time working mommy constraints...but look at this face...HERE'S why I don't post or read so much anymore..forgive me, fellow bakers??)

but truly, I always find myself relating to Nancy's posts and thinking "I think she and I would get along so well!" :)

Back to the Swedes: This cake is amazing. It's perfect in its simplicity. It is supposed to be made in a cast iron skillet--and I bought a dark blue/white glazed one not to long ago (it's so much nicer than the terrible photo shows...) But I realized that mine is a bit over the 9" called for in the recipe, so you'll see my edges were well done...but the texture in the middle? Spongy without being soggy...perfectly moist (thanks to a melted stick o' butter!)..the almond flavors are so full, yet not overpowering (gotta love anything with almond extract!...Or I do anyways!) Perfect for tea/coffee in the morning...or in the afternoon, or over after dinner conversation!

The story here is you can start it when you see folks coming up the street, and the cake will be ready by the time you get around to having dessert. Love that kind of story behind a traditional recipe!

You start with a great little tactic that Dorie uses in one of my other fave recipes, the French Yogurt Cake, wherein you blend the lemon zest with your hands into the sugar to make the sugar fragrant prior to adding in other ingredients (oh, and by the way, this was a one-bowl, no electric mixer needed recipe--another reason to love this!!) Once you do that you've done the "heavy lifting" of this recipe--all else you have to do is add the eggs, extracts, flour and melted butter.

Nancy, you are the reason I have another top Dorie recipe! I know that when I go visiting, or expect visitors, this will be one of those things I can whip up (I already know the recipe by heart, which is even better!) THANK YOU THANK YOU! I needed another "French Yogurt Cake" type dessert and found it!

Dear Husband thought it was fabulous--but asked "so I don't suppose this is good for me in any way?" Once I shared there is a cup of sugar and stick of butter his fears were confirmed...so we may have to freeze half of it to prevent the 2 of us from eating this whole thing in record time!

I can't wait to make this and impress folks with it! I will try different pans next time--or adjust recipe to fit properly into a 10" skillet...

I have awful photo this week...it was either snap and post, or no post at all...and considering 2 weeks ago I took extra time to snap photos in the daylight, and then did not get my act together to write the post on the coconut cake we all baked--ugh..meant I missed a Tuesday posting...So even though it does not count, just for the record, here is my dandy coconut cake from a couple of weeks ago! Anytime I can take out the Kugelhopf pan is a good time!

For more on the Swedish Visiting Cake, including recipe, visit Nancy's blog...and for more takes on the cake, visit the sites listed in the blogroll of us Dorie Greenspan faithfuls!

TWD: Thumbprints for us Big Guys

This week's Tuesdays with Dorie recipe was chosen by Mike of Ugly Food Dude, who picked a great hazelnut-based cookie filled with raspberry jam...

Question: mine came out anything but a cookie I would call for a 'big guy'--they were super miniature..I took a teaspoon of dough, used the end of the wooden spoon, all as detailed in directions, and yet I can't say that they looked anything like the picture in Dorie's book...were there camera tricks..smoke & mirrors?? Or is the 'big guys' supposed to mean some sort of grown up recipe/flavors, not the size of the cookie? (but still..the photo in the book seem much larger)

Regardless, I was happy to try something I never would have done otherwise on my own--my problem is that I overbaked the dough...so I have the other half of the dough in the freezer for a rainy day--when I will reduce cooking time by enough to not have the cookies come out with a burn sort of taste....

Mike, thanks for picking a great recipe--even overdone they were pretty good and I'm looking forward to making the 2nd batch soon!!

Oh--and I tried raspberry jam in some, blueberry in some others...some, as you see in the photo cracked, but the jam was thick enough that it did not leak out too much!

Apologies for a lack-luster boring post..I am half-asleep, dead tired right now..just wanted to be sure I got this posted on Tuesday!! Even though I ruined them, I was glad to bake along this week!

My first "occassion" cake

We had my son's baptism this past weekend...finally...and I am happy to report that I faced down the scary "special occassion cake" demon and I went ahead and made the cake for our 30+ party myself. (How can I look anyone in the face and tell them I have a baking blog--and then ORDER a cake from a bakery? Just could not bring myself to do it)

I knew that it would come out looking quite home made--which it did...but it TASTED AMAZING! I used Martha Stewart's One Bowl Chocolate Cake, and my dear friend Cathy gave me the link to use for the buttercream frosting! I had the ultimate one-two knockdown punch going..everyone loved it! And I think it looked rather charming--if only because you can tell that it was home-made. It was a labor of love--I had so much fun planning this very special day and am still smiling at what a perfect day it truly was.

TWD: Honey-Wheat Cookies

Wow, three weeks in a row with a Tuesdays with Dorie recipe completed and posted!

This week, I was happy to do the recipe for a few reasons-

1. It was chosen by Flourchild, whose blog I try to keep up with (but apologize that I have not lately, but now that I'm back posting--I hope to follow through and be back READING other blogs as well!) She is one of about 4 'followers' I have for my blog...and I can't help but think she meant to bookmark someone else's--but I truly appreciate her willingness to "follow" me on this poor excuse of a blog!

2. It did not have chocolate. I wanted to know I could branch out and enjoy a cookie that did not involve chopping, melting, or otherwise using (let alone eating) chocolate

3. It would be three posts/recipes in as many weeks...after a very long "maternity leave" (if only my maternity leave at work was as long as the one I took from this baking club!)

So...I put the dough together over the weekend and baked the Monday night. I was so proud of myself to be baking something that seemed very much un-Lisa like. I must admit reading the recipe I had hesitation....honey...wheat germ (I mean really, "wheat germ" and "cookie" in the same breath?)

My expectations were varied. One minute I thought "why am I doing this recipe" and the next I would think "wow, what if this becomes a new favorite!"

And so I baked 2 dozen, froze the rest of the dough for a rainy day....

tried them....

and as it turns out....

I have not found a new favorite.

I promise I'll bring them to work so I can try them with some tea in the afternoon, and maybe their appeal will change. They are not bad, they just are not for me. I know many will like this recipe, and my hats off to them, and I wish my taste buds have evolved past the age of about 11, but when i comes to sweets, I don't think they have! (Case in point: I thought to myself how much the rolled out dough, once rolled in a bath of wheat germ look so much like small Dunkin Donuts Munchkins--the coconut ones! But that very well could be because I gave up all things Dunkin for lent and I tend to see munchkins and donuts now in everything I see (see: "Whatever it is I think I see becomes a Tootsie Roll to me")

So here's what I keep thinking...it's the whole letter of the law/spirit of the law routine. Are these a 'cookie' --sure, in that they are a round baked good, made with flour, sugar and other add-ins, and they can be eaten in 1-3 bites....but these fall short in that I'm not stealing tastes of the batter, nor thinking "wow, I can easily eat a whole cookie sheet of these" or "I better buy more milk." Am I glad I made them? Yes. Will I eat most of them? Of course, because really even a so-so cookie is still a cookie! And some day I'll circle back to the dough in the back of the freezer and give it another try and maybe feel differently.

Thanks, Michelle for picking this recipe!! It was fun to bake along with you and all the other folks once again this week!

TWD: "My Best Chocolate Chip Cookies"

Short post so I can get it posted before Tuesday becomes Wednesday.

This week's recipe for us Tuesdays With Dorie bakers were Dories Best Chocolate Chip Cookies....and wow were these ever good....I love a crispy cookie--and chocolate chip to boot? Bring it.

I made mine with store bought chips---but only because I really wanted to size up the cookie--and to me I need to try all batters with the same chips to really measure up which 'cookie' I like.

I did however use the finely chopped walnuts called for, and I am not one for nuts in my cookies--but using such finely chopped walnuts was a welcome addition!

I would make these again...and again....the only caveat is to chill the dough prior to baking-I had not done that and these suckers spread out BIG time...I think I'd gain a chewier cookie if I chilled the dough for awhile first, but like I said I loves me a crispy cookie, so I had no problem polishing off way too many of these!

Thanks to Kait of Kait's Plate for this week's recipe pick! :)

TWD: Rick Katz's Brownies for Julia

Hey, check it out folks! Dorie is opening up a cookie bar in NYC!! Right now she and her son have a pop-up shop within Mizu Salon, but plan is for their own storefront in NYC! Sigh...I never missed working in NYC more than I do right now!

I can't tell you how glad I am to be finding some little time to myself in the kitchen during the weekend napping of the Littlest Baker. And to have Brownies be one of the very first returning recipes I get to do for Tuesdays With Dorie?! Perfection! Thanks to Tanya of Chocolatechic for picking this recipe!!! Her blog is one I love to visit--and look forward to reacquainting myself with now that I'm back among the living/blogging! Her photos and write ups are both equally fabulous!!! It's no surprise she would pick such a classically chocolate recipe! You can't make brownies without chocolate, so perfect choice for our 'Chocolatechic' gal!

Brownies have crept up there in the line of 'favorite desserts' for me...they are neck and neck now with the simple, classic, chocolate chip cookie (and hello, take 2 guesses what next week's recipe is for the Dories?! Yep. That's right....I'm so excited!!)

Back to brownies-to me, no one had better home made brownies than my beloved great-aunt Margaret. She was the baker in our extended family, and although we lost her in the early 1980's, in our family her name is often mentioned whenever we speak of apple pie, brownies, tapioca, and any number of other yummy goodies she would drop off. As a kid, nothing was better than playing outside, and seeing her vanilla colored Duster take the ride up our driveway.

If it was an unexpected drop-by, we always knew it meant Aunt Margaret had something warm and gooey and tasty to share with us that was just baked. To this day I can't see a pie basket without thinking of her. My gram (her sister) gave me Aunt Margaret's cookbook and I cherish it to this day.

It's pages are worn--or more specifically the dessert pages are well worn/spilled on/etc. There were recipes stuck in side clipped from old Redbook magazines, or ripped from the newspaper, and even some things written in pencil inside the front pages....(Gotta love a cookbook from the 40's that uses lard in some cases--and talks about the "new" product on the market (Crisco) that could be used in its place! ha!)

Tangent, thy name is Lisa.

Ok, so bottom line, my Aunt Margaret made the best brownies.

I've been striving to find recipes that stand up to hers (because what I don't have is the recipe she used--it must have been done by heart, or by some other recipe card long lost...) I thought the ones we did with the espresso coffee added (Katherine Hepburn Brownies) were great in texture--to me they were not right in taste as I don't want coffee interrupting my way to finding the chocolate. (note to self I meant bake these again to try without the coffee).

So far, my favorite was a recipe for super duper fudgy brownies that I was told about last year that hit the ball outta the park...across the street, and probably broke a window somewhere.... They were for any fan (like myself) of that fudgy/moist texture...that you can break open, then stick back together, hold upside down, and they'll stay. Not wet and gooey-but between that stage and the cakey brownie.

The brownies we made this week--Rick Katz's recipe--are just as delightful. They are for those who like an inbetween of fudge-vs-cake. I think the 9x9 pan helps them keep a fudge-cake balance..(fakey? cudgey? what would you call that?)

What I can't tell is exactly how long I need to bake them next time. The baking time called for yielded soupy middle...so I kept putting it back for a few minutes...then Dear Husband wanted to get AT&T on the horn to get us signed up for DirecTV....but the baby needed attention, so then I took the phone to talk to the gal and I ended up turning the oven way down, and walking away for a good 15 min...then I just turned the oven off (because I was STILL on the phone with them) and let them stay in the warm oven. I thought they'd be in ruins, but when I was (finally) off the (half hour+) phone call, I took them out and tested the middle...seemed ok. And come to find out these were done to perfection! It will be tricky trying to time it next time, and I'll have to consult the other Dorie bakers to find out what time worked for them. (Also-no greasing was called for?? I threw parchment paper into the pan b/c I wasn't sure what to do-if it was a forgotten step in the cookbook, or if they really did not need greasing..having never made brownies without some sort of liner or butter in the bottom of the pan, I took the cautious route)

All in all a great week---made brownies, enjoyed them while watching one of the best episodes yet of Lost....and now officially have posted a 2010 TWD recipe!!

Having limited time, I only took the finish photo--and that was about 3 days after I baked them...so forgive me the lack of a good 'play by play' blog this week!

Thanks, Tanya!

Is this thing on?? (a.k.a "Is There Anyone Out There?")

So...every week for the past several months, I think "this is the week...." and Tuesday comes and goes so fast (let alone the other six days of the week!!) and I admit defeat...and then think "maybe NEXT week..."

Turning the page on yet another month made me think "now or never"--let alone feeling the worry of being deleted from the club's blog roll! (Maybe I already am??) But I'm going to give it the college try...I'm back among the Tuesdays with Dorie throng! I knew it when I read the February recipes that February will be the month I get back into the swing of it!!

But understand it's been with good reason that I made such a break from the kitchen and our TWD baking club! And here he is!!

So since I'm not making this comeback on a Tuesday, I AM still posting a Dorie recipe-but not one from our 'bible' "Baking: From my Home to Yours"--instead I'm sharing one of her recipes that she wrote up in the Dec 09 issue of Bon Appetit, and one that I tried over the holidays! It was amazing!! In the issue, she made Pecan Sticky Buns with a spiced dough base--a dough that she describes is just as luxurious as brioche dough (brioche being the norm for her pecan sticky buns), but not as rich, and amped up with some spices. If you are even THINKING about trying this-do it. It was the first time I attempted Pecan Sticky Buns, and although it was a longish process, it was so.worth.the.ride....oh my Goodness...not since the French Pear Tart have I felt that feeling of "wow, did I REALLY make this??!"

Here's the play by play!!!

Once made and risen, here is the spiced dough all rolled up and nowhere to go!

wow, they could be twins....

Rolled up and cut up....ready for next rising....

the dough was all nestled, snug in their beds-while visions of sticky buns danced in their heads...
Above is post rising, pre baking...

....and here is post-baking, pre 'flipping' (and I really need to learn a graceful way of flipping a 9x13 glass dish upside down onto a cookie sheet..)

Post the stressful flipping...

Voila! mmmm...these were so amazing..I can't even begin to tell you. I felt SO PROUD to have made something so involved.....We did not finish them all only because I KNEW that they must have a week's worth of sugar/fat content in just one...(ya, one what? One BITE maybe?!)

Heaven on a plate!

THANK YOU DORIE! I'm loving that spiced dough and will use it for more things for sure!!