Spice Girl

I've done better. Didn't get to the oven in time, about five minutes too late. No time for a do-over. With colds and sniffles in the house, re-baking them were not going to happen. So sorry TWD and Heather.


Gingerbread cake is sprinkled with fresh ginger and chopped chocolate in a cocoa spice cake is just the thing for a cold winter evening. Glazed with a creamy chocolate icing.


I'm sure the other bakers fared well. Till next time.

Let Them Eat Cake..

and I'll polish off the whipped cream, is how I recall my favorite after school dessert, Charlotte Russe from Sutter's Bakery in Brooklyn. It's base is a thin layer of sponge cake, filled with loads of whipped cream and topped with a cherry. Mary Ann, a TWD compatriot selected Dorie's Berry Surprise Cake this week and it is extremely delicious. This interpretation is something entirely different than the Charlotte Russe described in the recipe intro.


The genoise cake, saturated with raspberry syrup and filled with a whipped cream and cream cheese filling and raspberries. Outside the cake is frosted with more fresh whipped cream. Making a Genoise can be tricky. It takes patience. To avoid a sinking cake, it's best to properly heat the sugar and eggs, then whip the batter to the critical ribbon stage. Once there, gently sift in the flour and butter. Once completed, chill and enjoy. I did.

Team Match-Up

Chili and Savory Corn and Pepper Muffins are teamed up for a cold January afternoon of watching sports. This spicy, flavorful chili is from the cookbook classic The Silver Palate. And since it's Tuesday this must be Tuesdays With Dorie.


Moist, flavorful and just the right kick, is what I look for in a corn muffin. Making them is basic muffin making: dry ingredients, wet ingredients, combine, don't overwork the batter and don't over-bake. Test muffin five minutes before they're supposed to be done with a knife inserted in middle muffin of muffin pan. Ovens vary, occasionally check the temperature too. Out of the oven, ready to eat. Bowl of chili waiting with a dollop of sour cream...


Now, if only the Giants made it to the finish!

Happy Birthday TWD!

Happy Birthday to Tuesdays With Dorie. Laurie Woodward our fearless leader and founder started it all. Just to recap: Join the weekly TWD baking group, buy Dorie Greenspan's Baking: From My Home to Yours book, bake the assigned recipe, capture the closeup, write about it and post! Every week is a celebration. So for this week's party.....


Dorie our guiding light has selected one of her favorites. I can see why. The pear tart is flavorful and elegant. A sweet almond crust with sliced pears resting on a bed of heavenly almond cream. Check out Dorie's post for the recipe.


Thank you very much, and many happy returns.

Cheesecake

Cheesecake is such a guy dessert. My husband's favorite is this cheesecake. Blackberry puree in a swirly pattern.


The crust is a combination of chocolate, graham crackers and gingersnaps. This is my signature cheesecake that is also for sale and demonstrated in private baking classes. I like the texture and tangyness of the cake.


We're visiting family in San Diego. The cake arrived safely. Happy Holiday to all.

For Real Butterscotch

It's the real thing. Along with a couple of gingersnaps and a few dried cranberries.


CREDITS
Baking Club: Tuesdays With Dorie
Baking Host: Spatulas Corkscrews & Suitcases

Is It A Cookie?

We woke up Sunday morning and on went the oven. By noon, the kitchen was an assembly line of cookie production in various phases; dough to decorating. Last week's Snowman Sugar Cookies were back in production. This week's Buttery Jam Cookies were just getting the minced candied ginger added to boost the flavor. Sheet pans and and flour were all over the counter.


Don't get me wrong, I liked these a lot. The apricot flavor, not too sweet. I just think they're more biscuit than cookie. Split, and a scoop of ice cream would be heaven.

And now the big question... What is a cookie? Dorie, Sara Dickerman and David Lebovitz analyze the state of the cookie. It's hand held, portable, sweet and more. Although, I'm not so sure about a profiterole! What to do with all that chocolate sauce?? For more discourse on the topic, check out Slate.

CREDITS
Baking Club: TUESDAYS WITH DORIE
Baking Host:RANDOMOSITY AND THE GIRL